Report on Food and Beverages Management - Hilton Hotel
18 Pages5629 Words171 Views
Added on 2020-01-28
Report on Food and Beverages Management - Hilton Hotel
Added on 2020-01-28
ShareRelated Documents
FOOD AND BEVERAGESMANAGEMENT
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the characteristic of food production and food and beverages services system......11.2 Factors which affect recipe and menu for specific system...................................................21.3 Compare the cost and staffing implications for different system.........................................31.4 Justify suitability of system for different two venues serving foods in London...................4TASK 2............................................................................................................................................52.1 Discuss the importance of financial statements in food and beverages operations..............52.2 Cost out for one product within the business environment...................................................62.3 Critically analysis the purchasing process for the F&B sector.............................................7TASK 3............................................................................................................................................93.1 Compile food services for hospitality industry.....................................................................93.2 Justify the selection and suitability of recipes for menus...................................................104.1 Plan a food and beverage service for a hospitality event within an agreed budget.............104.2 Implement the planned service maintaining standards of quality and health, safety andsecurity......................................................................................................................................114.3 Evaluate factors to determine the success of the service, making recommendations forimprovement.............................................................................................................................12CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................14
INTRODUCTIONFood and beverages management play a very important role within the hospitalityindustry to make sustainability of customer. It assists to focus on goodwill of the enterprise toenhance profits and revenue (Kotas, 2014). Further, hotels are performs their functions tomaintain quality and standard of food to make loyalty towards customer at workplace. Presentstudy is based on Hilton hotel which participate in Share and Care event to enhance theiroutcomes. In addition to this, the cited firm focus on their operations to feels very happy tocustomer when they arrive at workplace. In this context, present report covers combination of theory and practices for participatingin event to serve and promote effective and qualitative food products. Furthermore, itdemonstrates importance of financial statements in food and beverages operations. Moreover, itdemonstrates use of cost and pricing process for menu created in the event. In addition to this, itdemonstrates factors to determine success of services which provide during share and care event.At last, it explains two dishes from different region in which quality and health can be maintains.TASK 11.1 Discuss the characteristic of food production and food and beverages services systemHospitality business serve effective food products with conventional method to serve it.This is the best way to make the freshest food and beverages goods in Hilton hotel. In thiscontext, the company purchase raw material from effective suppliers to produce qualitativeproducts (Cousins, Lillicrap and Weekes, 2014). There are different types of services are using atworkplace as follows:Table services: Hotel use table services to serve food. Waiters of the organisation bringthe food to make ready products. In this aspect, the chosen organisation involves platedservices and silver services which found within restaurants. This types of services areordering from menu card by customer when the are enters in workplace. Services areproviding by staff customer (Barquera, Campos-Nonato and Rivera-Dommarco, 2013).Self-services: The company is also using self-service to provide effective goods atworkplace. In this way, customer are requires help by themselves from a buffet counter.This type of services can be found in different cafeterias and canteens of Hilton hotel.1
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Food and Beverage Operations Management Assignmentlg...
|17
|4922
|301
Food and Beverage Operations Managementlg...
|18
|5130
|49
Food Beverage Operation Management Assignmentlg...
|15
|5271
|31
Food & Beverage Operational Managementlg...
|14
|4806
|65
Food & Beverage Operations Management : Assignmentlg...
|15
|4799
|107
Food and Beverage Operations in Hospitality Managementlg...
|13
|5156
|285