Roles and Responsibilities of Food & Beverage Manager

This article analyzes the roles and responsibilities of a food & beverage manager in the hospitality industry. It covers managing staff, routine operations, food safety compliance, performance measurement, and menu design.

Hospitality Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
LO4 .................................................................................................................................................3
1. Explain the synthesis and creativity of the food production and food & Beverage service
system .........................................................................................................................................3
2. Critically analyse roles and responsibilities of food & Beverage manager/ restaurant
manager .......................................................................................................................................5
LO 5.................................................................................................................................................7
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets ....7
4. Menu Planning consideration and ...........................................................................................9
CONCLUSON...............................................................................................................................10
REFERENCE ................................................................................................................................11

INTRODUCTION
Hospitality is the relationship between host and guest which provides different types of
services to customers. In hospitality industry there are many sectors which are require to perform
good functions in order to attain the goals and objectives. This involves the reception, guest
entertainment, visitors, resort, membership clubs, attraction, convention, special events, and
other services which increases organisational productivity and profitability (Bowie and et. al.,
2016). The course of organisation focuses on buying and selling the accommodation which helps
to increase the image of hospital organisation also. To understand about Hospitality operation
Savoy Hotel London has been selected that is luxury organisation providing different types of
food and beverages to customers and make feel them happy which helps to increase
organisational productivity. This report covers different topics such as synthesis and creativity of
food production, roles and responsibility of food operation manager, Factors affecting Menu
pricing in hospitality industry.
LO4
1. Explain the synthesis and creativity of the food production and food & Beverage service
system
Savoy is a luxury hotel which is located in the Strand in the city of Westminster in central
London, England. This was built by impresario Richard D' Oyly Carte in 1889. Different types
of attractive facilities are introducing electric lights throughout building, bathrooms in lavishly
furnished rooms and many other new innovation which attracts people towards new services
(Ionel, 2016). This became most successful ventures by offering quality of food and beverages
which helps to improve image also.
Creativity and innovation is the term which is used by hospitality industry to provide
better quality of products and services to customers and increase organisational profitability.
Food production refers as development of food that states raw material are transformed in to
finished food items. This system states that organisation should use a proper food and Beverage
services system in order to provide better quality of food and other items. The Food and
Beverage is classified in to two sub system in Hotel Savoy that helps to operate business
successfully in same period. This process is adopted by scientific approaches which helps to
divide the divisions in to different department such as cleaning, segregating, developing,

packaging and adding ingredients to to provide more services to people. In current scenario food
and beverage are growing business by enhancing its production and profitability (Balatsoukas
and Ruthven, 2012). Every organisation should focus on needs band wants of people and provide
products and services accordingly. For example, Savoy Hotel is a luxurious hotel that understand
the needs and wants of people provide products and services accordingly which processes to to
high range of products and services. The process of food production encompasses through
transforming raw material in to final products for customers. This includes food production
system which is used by organisation in making procedure and p3erforming well in business
organisation (Law and et. al., 2013). The synthesis and creativity of food production and
beverage are consider as essential and important which is related to Food production & Food
beverages system that are as explained-
The service sequence – This is consider as system which is used by business
organisation to provide Food and Beverage in their sequence manner which helps to provide
better quality of food and services. In context to Savoy Hotel there is need of sequence of
services which is fundamentally connected with delivery of food and beverage to guest.
Therefore, with the helps of this system organisation become capable to provide services to
customers (Kim, Lee and Fairhurst, 2017).
Consumer process – It is a process where customers select an organisation to get
product and services with better quality and give their feedbacks which helps to increase image
and market share of organisation. In context to Savoy Hotel, such organisation is selected by
customers to get variety of food and accommodation services which helps to get positive
feedback by feeling them comfortable and happy (Brotherton, ed., 2012). This process is related
with experience of customers that is undertaken from ordering, getting and serving of
consumable items.
Constant training to existing and new staff – This is another important process which
is used by business organisation in order to provide training and development programme to staff
which helps to make happy customers. As taste band needs of people are not same and constant,
it get change time to time and season which is important to provide that kind of products and
services. Such as the manager of Savoy Hotel is responsible for food and beverages as per
changing demand of customers and provide them training to bring innovation in food preparing
activities which helps to develop the organisation. The main purpose of this process is to

maintain the different demand and needs of people by providing training to staff and attain the
organisational goals (Buhalis and Leung, 2018).
Food production Process – This process is related to producing the qualitative food
which is adopted by hospitality industry in order to deliver quality of accommodation services.
Such food production process is followed by Savoy Hotel in their food production department
that are as discussed:
Purchasing Products – This means food production department analysis the market in
order to select whole sales and suppliers for purchasing products at contemporary market price.
In context to Savoy Hotel, food production department uses this process to purchase the raw
material and other items by choosing best one, which helps to perform effectively and efficiently
(Lugosi, 2014).
Receiving the product – This step states that after selecting whole sellers and suppliers
to purchase products the production department of Savoy Hotel receives from suppliers which
helps to increase the organisational productivity. Quality is also checked by manager which
processes to better quality of food items and services (Chon and Yu, 2012).
Storing and issuing product – This is consider as third step of food production process
that states the department of food production should perform work related to storing and issuing
products according to demand. In context to Savoy Hotel, food production department is
responsible for supplying and issuing product effectively that helps to manage old as well as new
raw material efficiently (Lordkipanidze, 2018).
Preparing and Presenting food – In this stage food is prepared as per customer demand
and choice which attracts customers and increase organisational productivity and profitability. In
this process manager, develop the several dishes and fresh beverages which attracts people and
increase the organisational productivity by serving better quality of food.
In context to Savoy Hotel different types of services are provided by manager that are as defined:
 French Service - This is highly detailed and skilled type of service which is
more expensive for customers. This is mainly given to VIP's and VVIP's who
wants luxurious services. In this, plated entrees are served from right, all others
from left. In context to Savoy Hotel, professional waiters are used in such style
which they serves food properly and slowly. Moreover, restaurant's ambience and
décor should be highly luxury that can attracts customers.

 Silver Plate – This service is similar to French style service that states sterling
silverware are used in food and beverage service. As per facts silver cutlery and
crockery are expensive which is used in mostly hotels. Some special restaurants
uses silverware due to spending high and making money in large number. During
serving the waiter food for host approval and serves to guests.
 English service – In this services, food to be placed on larger platters or in large
bowls and then delivered to guest's table by waiters. Savoy Hotel is providing
English service by delivering food to the guest's table through waiters. In this,
after passing guest the food around the table are served themselves.
 Cart service – In this type of food service partially cooked food from kitchen is
brought to service area in a Gueridon trolley. This trolley has a portable heating
unit for completing the cooking process. This involves wide variety of fish,
poultry and meat which are cooked and flamed in trolley. The manager of Savoy
Hotel can adopt this services which can help to provide instant cooked food. In
this chef du rang is responsible for taking orders, serving drinks and preparing
food at their table.
 Snack bar service – In this service a Tall Stool is placed on a counter so guest
can order and eat at counter by itself. In context to Savoy Hotel, management
should arrangement this service where menu card is presented or chose food
directly from display. This mainly can be seen in BAR and Pubs where items are
displayed on LCD monitor and blackboards.
 Buffet service – This means display of food in a chafing dish on counters and
tables. In this guest and customers help themselves to pick up many items which
they like to eat. Herein, servers behind the counter who helps guest with serving
food from chafing dish to plate. This mainly adopted in marriage party, occasions
and large gathering parties.
 Room service – This is another type of services which is provided by Savoy
Hotel to its customers in their rooms. This service should be match with guest
needs, expectations and hotels operations. This helps customers to select more
services as they get items through staff.

2. Critically analyse roles and responsibilities of food & Beverage manager/ restaurant manager
In every hospitality industry, there is need to have food and Beverage manager who keep
understand about needs and want of people, food services, living facility and other which attracts
people and make decision to purchase further more. Food & Beverage manager is playing
important role in business organisation as it produce better and hygiene food, accommodation
services, performing operation, quality of services and others which helps to improve the
organisational performance and increase number of customers (Li and et. al., 2013). Such person
are playing a vital role in business organisation who examine the external and favourable
changes in Food & Beverage department which helps to perform operations effectively.
Moreover, different types of responsibilities are performed by manager as they also perform
financial task like researching about product, stock control, receiving of goods, monitoring
budget and storage control which helps to maintain the good performance of business
organisation (Legrand, Chen and Sloan, 2013). In context to Savoy Hotel different types of roles
and responsibilities are performed by Food & Beverage manager that are as discussed:
Manage food services staff – This is essential role and responsibilities of food and
Beverage manager within hospitality industry who manage their staff by filling their needs and
wants and providing better quality of service. In context to Savoy Hotel, Food & Beverage
department is accountable to recruit, hire, train and evaluate the performance of their staff and
manage them properly which helps to improve the production and profitability. The main aim of
such manager is to met with organisational standard under a specified period and provide better
quality of service (Lynch and Mac Whannell, 2013).
Manage routine operation of hospital firm – This is another function which is require
in hospitality industry for operating business successfully. This helps to increase the
organisational performance and productivity effectively. In this role, standards are set by
manager which need to follow by staff in order to increase revenue and quality of products
effectively (Ransley and Ingram, 2012). In con6text to Savoy Hotel, managers are playing this
role to monitor the task of all employees and performing operations effectively which helps to
increase profitability.
Comply with food safety standards – A hospitality organisation need to follow some
rules and regulation while running their business which helps to improve the performance. This
role and responsibility is performed by Food & Beverage department in which they need to

follow food safety rules and regulation while preparing food items. The manager of Savoy Hotel
are possessing this role and responsibility in which they follow food safety act and health safety
rules which helps to improve the business activities and better quality of food also provided by
management which helps to increase number of customers (Van der Wagen and Goonetilleke,
2015).
Uses of suitable indicators to measure the performance – This role of food &
Beverage manager states that there are different types of suitable indicators which is used to
measure the organisational performance and profitability. This involves safety indicators and
hygienic aspects which is important to follow in order to maintain loyal customers. In context to
Savoy Hotel food & Beverage department is performing this role and responsibilities manager
record and evaluate employees as well as organisational performance in order to improve the
performance and update their menus which helps to attracts customers more (Wearne and
Morrison, 2013).
Design and update menus – This is also important for Food & Beverage department
managers to be update their menus as per customer demand by understanding the demand of
their clients and customers. In context to Savoy Hotel, Food & Beverage department's role and
responsibility is to design their infrastructure by using new innovation, providing eatable and
healthy food to customers which helps to get good experience from customers and increase brand
image of hotel (Zopiatis, Constanti and Theocharous, 2014).
Therefore, all roles and responsibilities are played by Food and Beverage department
which helps to improve the organisational productivity and profitability. Different types of
training and development programme run by mangers in which employees learn new thing which
helps to improve the production and profitability.
The roles and responsibilities of food and beverage manager in context to Savoy Hotel is defined
as:
Purchasing food and stock – Food and beverage manager of Savoy Hotel purchases food
and other item to prepare the food.
Hire staff – Chef and cooking staff are hired by food and beverage manager in Savoy
Hotel.
Legal alcoholic beverage – Food and beverage manager is also responsible for their legal
alcoholics which helps to operate business successfully.

LO 5
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets
In Food & Beverage industry, a menu reflects a list of different types of food and
beverages which are provided to guest by setting effective pricing strategy. Menu is list of
variety of food item out of which selected by customer as per their taste and choice. Pricing of
food and Beverages in hospitality industry are set by managers who analysis the needs and
compare which other organisation and then set the prices of menu. The pricing of menu should
be economic and relevant that can be effort by customers easily. In context to Savoy Hotel, menu
pricing is set by managers by analysing market and other organisation which helps to set the
effective price of food item and Beverages effectively (Losekoot and Sherlock, 2013). There are
different types of factors which affected the menu pricing in Savoy Hotel that are as discussed:
The Utility and demand – This states that cost of food products and items are changing
day by day as changing customer demand also. During change in demand and price of products
the demand of food items is elastic that tells little change in price shows changes in quantity. If
prices of product have been increased that means customers purchase products in less quantity.
In inelastic demand, prices of any products does not influences quantity and demand
significantly. So this many be opportunity and threat for Savoy Hotel to increase number of
profits by increasing pricing of demanded products which processes to gaining in profits (Kuo,
Chen and Tseng, 2017).
Transportation cost – It is said to a cost and expenses which is used to move products
from one place to another which helps to increase the organisational sale and profitability. This is
influencing factor that states if oil, petrol and gas's prices are increased than cost of food item
will also increase automatically. There is a direct relation between transportation cost and menu
pricing which impacted on Savoy Hotel. For instance, if government of UK has been increase the
import and export duty then it directly impacts on business performance and menu pricing (
Factors that Affect Food Prices, 2019).
Extent competition in to marketplace – Hospitality industry is facing different types of
competition in similar industry where it need to provide attractive food and accommodation
services which can attracts customers and increase profitability. Marketing activities are also
uses by managers in order to promote their products and services. In context to Savoy Hotel, it
has many competitor in hospitality sector such as Hotel Ritz, Hilton, White House etc. who are

proving similar services and increasing customers regularly. Manager of Respective company
uses solid marketing strategies and planning in order to attracts customers and making higher
profits. Therefore, this is also a considering factor which can affect the menu pricing in Food and
Beverage industry (Tussyadiah and Park, 2018).
Weather / Temperature – This is vital factor in Food and Beverage industry that affects
the menu prices. All crops are impacting due to different weather and changing seasons. If crops
are growing continuously then hotel buys it economic prices which helps to increase the
organisational performance. In context to Savoy Hotel, performance and business activities is
affected through changing in weather and temperature that also helps to set the charging price
from customers.
Labour cost – Labours are important for all organisation who understand the needs of
organisation and make efforts to complete it within stipulated period. If cost of labour has
increased then organisation has to pay more wages to which reduces the profitability of business
organisation. In context to Savoy Hotel, cook is required to prepare good quality of food
severing in better way which helps to attracts customers and impacting good on Food and
Beverage industry. This also helps to gain more revenues as respective company pay high t6o
produce better quality of food which helps to increase business performance.
Political factor – This is another factor which can affect the menu pricing is government
has changed the regulations and tax rates which directly impacts on prices of menu as they
increases. This affected negatively Savoy Hotel in case of increasing tax rate which also
increases prices of food and beverages that affects operations.
Social factor – The needs and wants of people are changing which affects the menu
pricing of a restaurants. In context to Savoy Hotel, people who are from different tradition and
culture require different food that affects organisation positively and increase the business
operations.
Therefore, all mentioned factors are those factors which affects the menu pricing in
Savoy Hotel which is luxury hotel and providing better quality of food services to its customers.
4. Menu Planning consideration and
Menu planning is consider as practice or planning that states what customers would like
to eat in breakfast, lunch, meal and dinner. As different types of food items and culture are
provided by management of Hotel by understanding their choice that helps to increase the

organisational productivity and profitability. Moreover, this ensures a balance nutritional diet
which provides healthy food and diet to people (Factors to Consider While Planning Menu,
2018). In context to Savoy Hotel, menu planning is followed by managers that is discussed as
below -
Get Knowledge about guest and preference – To run a hotel continuously and long
period it is required to focus on guest and customer preference by analysing their demand which
helps to run a business successfully. In context to Savoy Hotel, managers are required to know
their customers, choice, taste and preference which helps to improve the business successfully
(Gustavo, 2013).
Offer variety – In a hotel, there are many customers and visitor who have different taste
and choice in food, so organisation should focus on variety of food which can attracts easily to
customers and increase profits. In context to Savoy Hotel, variety of food and items are provided
by managers which helps retain targeted customers and maintain the production at high level.
Anticipate special requirement – Customers are required healthy and religious food that
helps to increase menu planning. In context to Savoy Hotel, special diet is followed by customers
as organisation provides special dietary foods and which helps to catering special quality of food.
Menu which is suitable for schedule – This is important factor for business organisation
that set a menu for particular guest. For instance, Savoy Hotel is managing a schedule and menu
for special events such as Christmas,birthday events, festivals etc. which attracts people and
helps to manage a proper menu for organisation.
Seasonal and local fresh items – Hotel Savoy is also focusing on such factor in which it
plays a crucial role in hospital industry. This provides seasonal and ethnic food to people as per
demand and location which attracts people and increase number of customers.
Menu Planning constraints
There are different constraints of menu planning which is used by Savoy Hotel that is
defined as:
Availability of ingredients – This is a factor which is used in menu planning in order to
add more food items in their hotel menu. In hospital industry there are few places which does not
offer special dishes and available at high prices which is not easy to get. Therefore, Savoy focus
on such factor and provide all ingredients at affordable cost which improves performance.

Types of targeted market – Menu planning is prepared by managers to target the some
regular customers as per their demand and choice which helps to improve business. In context to
Savoby Hotel, managers are targeting demographic and behavioural market and provide products
and services accordingly (Chan and Hsu, 2016).
Skills of employees – During preparing a menu, it is important for organisation to hire
skilled and capable employees who can help to produce better quality of food and services. If
employees are not skilled and competent then they cannot prepare food and Beverages
effectively which impacted on business performance negatively. In context to Savoy Hotel,
managers recruit skilled and capable employees who get prepare quality, tasty and healthy diet
for customers which increases organisation profitability.
Menu planning consider 4 type of constraints and considerations that are balance,
variety, occasion, seasonal and taste which helps to select the menu of food and make right
decision. In Hotels there are different types of menus where prices of each food item are
separately that are as defined:
A la Carte Menu – This menu prices is used to separate the prices of each item and
services. This contains greater choices for their customers which attracts them give freedom to
select menu.
Wine / Beverage Menu – In this, many restaurants offer beverage and wine menu to
their customers. This menu can add by Savoy Hotel by providing special wines, teas, cocktails
and coffees. This consider in variety of wines and cocktails as per customer choice.
Day Menu – Restaurants provides food and beverages in day menu that is also known as
lunch, brunch and meal. This consider in balance factor where customers select the products
which they wants.
Desert Menu – This involves a list of desserts that are available in restaurants and cafe.
This contained in seasonal constraints where customers are demanding desserts according to
season.
Du Jour Menu –This means “of the day” that states menu is not l9imited to soups and
cocktails. This offer flexibility for small and busy restaurants because it customised every day.
Savoy Hotel offers this menu by writing on chalkboards or displayed on digital display.
Prix Fixe Menu – This states fixed price of menu and referred on special occasions
menus for instance Thanks giving, Christmas, new year and Easter.

CONCLUSON
From the report it can be concluded that hospitality industry is refers as a business
organisation which understand the needs and wants of people in order to serving better quality of
food for making high profits. It is important for hotel that to deliver better quality of food and
services at reasonable cost so, customer get attracts and buy more food items. In Food and
Beverage industry there are many factor who influenced such organisation such as utility and
demand, transportation cost, extent competition in to marketplace, and labour cost which affects
menu pricing. Menu planning is a list of variety of food which ordered by customers in order to
consume and get satisfaction.

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Factors that Affect Food Prices. 2019. [Online]. Available Through:
<http://allaboutfood.aitc.ca/article/5-factors-that-affect-food-prices.php>
Factors to Consider While Planning Menu. 2018. [Online]. Available Through:
<https://www.osheascatering.com/blogs/o-sheas-catering-blog/167739-factors-to-
consider-while-planning-menu#.XfNarnUzbqN>
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