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The role and responsibilities of a food and beverage manager

   

Added on  2020-06-06

12 Pages3078 Words295 Views
HOSPITALITYOPERATION

Table of ContentsINTRODUCTION...........................................................................................................................11- Explaining the innovative food production methods and different types of food andbeverage services........................................................................................................................12- Analysing the meal experience and roles and responsibilities of a food and beveragemanager. .....................................................................................................................................33- Writing the systematic understanding of menu planning considerations and constraints. ....44- Analysing the factors affecting menu pricing within the food and beverage operations. ......5CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................8

INTRODUCTIONSectors of the hospitality has been very much increased in the today's world. There aremany operations which are held in done by this sector. The highest amount of revenue comesfrom the hospitality industry. Managing food and beverages is one of the important main activitywhich is included in this sector. This report includes about the innovative methods of the foodproduction and various types of food and beverage services (Walker, 2016). Meal experiencesand roles and responsibilities of a manager are analysed. It is important to have the systematicunderstanding of menu planning considerations and constraints. There are many factors whichaffects the menu pricing of food and beverage operations.1- Explaining the innovative food production methods and different types of food and beverageservices.In today's world, hospitality businesses have been increased. Many new and innovativemethods are used in the production of the food. These methods are innovated with time to makethe customers satisfied. There are many factors which are considered at the time of producingfood. That's why, it is needed to use the best suitable method for the production. Using the bestmethod is very important in the hospitality sectors like hotels, restaurants, bars etc. In accordancewith the case of Julie who is food and beverage manager in the Parkway Hotel, it states that sheneed to understand all the methods which can be used in the production of the food. Innovativeand creative methods of the food production in the hospitality operations are as follows:Traditional method- This method is used in many Hotels. It is the oldest form of foodproduction. It makes the hospitality sector to purchase all the raw materials which will beneeded in making the food. Traditional method is used because menu is already decidedby the Hotel. Chopping and slicing- This the activity which is done while preparing the food. Efficientskills are needed to perform this activity in the better manner. Effective slicing andchopping method used in the food production help in making the consumer satisfied(Jude and Lemaire, 2014). These skills of the workers help the organisation to grab theattention of many consumers.Food fermentation- It is term which is used for the making some innovative changes andadding some texture in the food. This method is used to provide health benefits to the1

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