Assignment on Food & Beverage Operations - 3080 Words
Added on 2019-12-28
17 Pages5829 Words72 Views
Foodand BeverageOperations
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1 ...........................................................................................................................................41.1Characteristics of food production and beverage services system........................................41.2 Factors affecting recipes and menus for specific systems....................................................51.3 The cost and staffing implications for different systems......................................................61.4 The suitability of systems for particular food and beverage outlets.....................................7TASK 2 ...........................................................................................................................................82.1 The use of financial statements in food and beverage operations.........................................82.2 The use of cost and pricing processes...................................................................................92.3 Analyse the purchasing process in the food and beverage sector ......................................10TASK 3..........................................................................................................................................113.1 Food and beverage menus for an event...............................................................................113.2 Justify the selection and suitability of recipes for menus...................................................13TASK 4 .........................................................................................................................................134.1 Plan a food and beverage service for a hospitality event within an greed budget..............134.2 Planned service maintaining standards of quality and health, safety and security.............144.2 Factors to determine the success of the service, making recommendations forimprovement.............................................................................................................................15CONCLUSION..............................................................................................................................16REFERENCES..............................................................................................................................17
INTRODUCTIONFood and beverage is one of the most important source of income in the hospitalitysector. Most food and beverage operations aim to render quality food and beverages to its guestsand customers. Also, the food organization wants to provide a clean, hygienic and safeenvironment for their guests so that they can easily sit and enjoy their meal. This report has beenpresented in the aspect of food and beverage operations which include the operations andmanagement in a food organization (Ahluwalia and Herrick, 2015). Also, this report has beenassessed in aspect of Hilton hotel , which is one of the biggest company engaged in the businessof hospitality industry. The cited organization focus to cater homelike and well configuredfacilities to its costumers. Also, they feel happy when customers appraise their services. In thisassignment, various characteristics of food production and food and beverage service system hasbeen discussed. Also, there is a great use of cost and pricing process in food operations system inHilton hotel. In addition to this, the cited hotel aim to maintain standards of quality and health in theirpremises. Several measures have been adopted by the cited organization to ensure security andsafety of its customers.TASK 1 1.1Characteristics of food production and beverage services system Food and beverage is considered to be the substantial part of any organization inhospitality sector. This industry is characterised by its diversity and its size of operations. In thisaspect Hilton hotel has diversified food and production system in the company. Thecharacteristics of food and beverage services system in the cited hotel are as:It is a indispensable part of every day life. It means that it cannot be separated from theoperations of daily life. Hotel has to provide food services on the daily basis to feed theircustomers (Alonso and Liu 2012). It is the major presenter to the national economy of country. It means it is one of the mostprofitable business among all.Also, it creates employment in the hospitality sector. As, Hilton hotel is a big chain ofhotel so, there is a huge requirement of efficient staff and workers (Food and Beverage
Operations., 2016). So it is a huge platform for creation of employment for people inorganization. Food and beverage operations management also boosts variety through many foodconcepts and cuisines (Arendt and Zannini, 2013). It also promotes cultural diversity inthe country. Different beverages and cuisines are provided by the cited hotel which is themost attractive point of their organization.In addition to this, food and beverage operations also let the people and their family to sitand enjoy each other's company. Young generation prefer hotels for date, birthdaycelebration, office parties and many other purposes. There are different types of services that are provided by Hilton hotel that are as:◦Differentiated services: In the premises of Hilton hotel, the management aim toprovide very specialised food and beverages services to their guests and visitors.Along with this They provide their customers many other services like trolleyservices, reception services etc.◦Table services: This service has been given to the customers to serve food and otherbeverages. The table is designed in such a way that 5 people can sit at a time.1.2 Factors affecting recipes and menus for specific systems.The most important part of the food and beverages is “menu”. Customers come to knowabout the dishes and drinks by effective and attractive menu of the cited hotel ,so that they canorder dishes and refreshment (Asaolu Agorzie and Unam, 2012). Menu is the excellent sellingtool used in each and every kind of food corporation in the hospitality sector. There are manyfactors which affects the recipes and menus in specific system :Size of operation: It means that menu is dependent upon the size of operation of therespective hotel. If the hotel operates at a big and large level, then it is obvious it requiresa big and attractive menu along with several dishes in it so as to fulfil the needs of theircustomers and make them feel happy. Happy customers results in repeat sales, brandpositioning of company In market area. Objectives of operation: Also, objectives also create a great impact on the designing andconditioning of a menu of the food business organization. It means that the companyframes their menu in accordance with their objective. The main aim of Hilton hotel is tosatisfy its guests so they frame their menu for fulfilling their wants and desires.
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