Hospitality Management Food and Beverage: A Comprehensive Guide

HOSPITALITY MANAGEMENT FOOD AND BEVERAGE
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Table of Contents
Introduction...................................................................................................................... 3
Task 1(LO1)..................................................................................................................... 4
1.1Examine and discuss the characteristics of a range of food production systems and
the various food and beverage service systems (use your selected organisation as an
example. (P1.1)................................................................................................................4
1.2 Using your organisation, analyse and discuss the factors affecting the choice of
menu and recipes for specific production and service systems, including the
consideration of cost and staffing using the selected alternatives. (P1.2)........................5
1.3 For a chosen food and beverage outlet, justify the suitability of the selected food
production systems and food and beverage service systems. (P1.3)..............................6
Task 2 (LO2):................................................................................................................... 7
2.1 Critically examine the role and the use of financial statements and assess the use of
costing and pricing procedures in food and beverage operations. (P2.1)........................7
2.2 Briefly analyse the issues and the process of purchasing for a specific food and
beverage operations. (P2.2).............................................................................................7
Task 3 (LO 3):.................................................................................................................. 9
3.1 Plan and prepare a case for a hospitality event (either function or conference with
expected guest numbers and venue etc.) and compile a food and beverage menu.
(P3.1)............................................................................................................................... 9
3.2 Justify the selection and suitability of recipes for menu, including the beverage list.
(P3.2)............................................................................................................................. 10
Task 4 (LO4):................................................................................................................. 11
4.1 Draw up a food and beverage service plan for the above hospitality event within an
agreed budget (show cost calculations). (P4.1).............................................................11
4.2 Discuss how you intend to carry out the agreed F&B service plan maintaining
standards of quality and health, safety and security. Briefly evaluate factors to
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determine its success making recommendation for improvement. (P4.2)......................12
Conclusion..................................................................................................................... 14
Reference list:................................................................................................................ 15
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Introduction
Food and beverage services vastly and commonly known as F&B. Foods and Beverage
services, comprises of procurement of materials, for the preparation of food and then to render
customer satisfaction. The choice of food and beverages differ due to demographics, culture as
well as social values. With the continuous demand of this sector, there is a constant growth,
which comes with excessive competition. This industry contributes a major portion to the GDP
of the economy. According to the reports of 2016-17, it contributes approximately 4% in the R&
D sector in UK and approximately 15% in the manufacturing sector. This assignment highlights
the factors, which affect the selection of food in a particular menu, and the procedure followed in
preparation of the same. This assignment talks about the revenue generated by Mark Manson
restaurant, which in return contributed to the revenue of the Surreal Inn hotel.
Company overview
Surreal Inn, as its name suggests gives an unbelievable and dream like experience. It has been
one of the most popular in the Hotel Industry in Britain and handsome hotel in UK. The hotel
constitutes of impressive rooms more than 65000. There is 750 hotels all around the world
under Surreal Inn. With the base in the hotel industry, it is expanding its horizon in the catering
facility. Surreal Inn has been accepted as a brand in itself and been rendering the services for a
long time. The gross income of the restaurant in the year 2016 was £63.7 million. It was one of
the top players in the hotel industry to provide premium quality food with the maximum customer
satisfaction. It has been maintaining the quality standard all along. There has always been
praises about the quality and the standard that is maintained by them. They have set the bar
high for their competitors.
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