Food and Beverage Operations Management Report: A Detailed Analysis

This report delves into the practical aspects of food and beverage operations management, using Marriott Hotel as a case study. It explores the characteristics of food production and service systems, comparing different staffing structures and their cost implications. The report examines the use of financial statements, cost and pricing processes, and purchasing procedures. It also covers menu design, recipe suitability, budget preparation, and service methods to maintain quality, health, safety, and security, along with factors determining service success, especially in the context of an event such as a car launch. The report provides an overview of the key elements of effective food and beverage operations, from production to service and financial management, with a focus on practical application within the hospitality industry.

Food and Beverage
Operations Management

Contents
Introduction......................................................................................................................................3
Task 1...............................................................................................................................................3
1.1 Characteristics of food production and food beverage service system.............................3
1.2 factors affecting recipes for specific systems........................................................................3
1.3 Compare staffing structures, and costs..................................................................................4
1.4 the suitability of service systems...........................................................................................4
Task 2...............................................................................................................................................5
2.1 use of financial statements in food and beverage operations................................................5
2.2 use of cost and pricing processes...........................................................................................5
2.3 Purchasing process.................................................................................................................6
Task 3...............................................................................................................................................6
3.1 food and beverage menus......................................................................................................6
3.2 Suitability of recipes for menu..............................................................................................7
Task 4...............................................................................................................................................7
4.1 budget preparation.................................................................................................................7
4.2 service method to maintain standards of quality and health, safety and security..................8
4.3 factors to determine the success of the service......................................................................8
Conclusion.......................................................................................................................................9
REFERENCES..............................................................................................................................10

Introduction
Hospitality industry considered as highest profit earning industry of UK. Food and
beverage production is most important part of this sector. Effective production supports in
providing quality food and services to consumers (Pomeranz, 2013). Present study is based on
Marriott hotel which is global brand. Company concentrates on providing quality food to
consumers so that they feel happy and satisfied in the firm. Report will describe characteristics of
food production. Furthermore, it will define cost and pricing process in the business.
Task 1
1.1 Characteristics of food production and food beverage service system
Food production is the process of producing food, purchasing material, and cleaning of
litchen material. Marriott hotel provide beverage, food and drink material to its consumers for
that it follows effective methods. There are several methods of food production:
 Conventional method: It is the traditional method in which kitchen staff prepare food on
site and served to consumers quickly (Trematerra, 2013).
 Cook freeze method: In this method company prepares food from freezing procedure/ In
this food is being stored at -18 c or below temperature. This helps in keeping food safe
and freash for longer duration.
 Sous-vide method: It is another process of food production in which staff members use
vacuum plastic bags. This procedure supports in improving texture, moisture, flavor of
food material can be enhanced.
1.2 factors affecting recipes for specific systems
Marriott hotel has longer years’ experience in hospitality industry. But there are various
factors that can impact on recipes and menus in food production system. These factors are as
following
Skill of employees
It is one of the major issue due to which entity may fail to produce quality food and
recipes to consumers (Wyness, Butriss and Stanner, 2012). Skill and experienced staff members
have great knowledge about food production system thus, they use correct technique through
which flavor, texture of food can be enhanced. That attracts consumers but unskilled people can
fail to perform well.
Availability of raw material

It is another factor that impacts recipes for specific system. Adequacy of raw material
helps in producing food on time. If company does not have enough material then it may impact
of the specific system.
Storage facility
It is essential for the Marriott hotel that to make it available all the storage facilities in
kitchen or in food department. By this way staff members will be able to keep fresh the raw
material for longer duration (Burger, 2014). This will help in minimizing wastage and securing
the food and vegetables.
1.3 Compare staffing structures, and costs
Staffing structure and cost implication are different:
Service system Cost implication Staffing
Self service If company purchase raw
material at low cost then it
will help the cited firm in
providing food to consumers
at low price.
Company has started self-
service section, in this
consumer take food by own
thus, entity does not
required to hire extra staff.
Counter service Cost of preparation is low as
compare to others.
In order to manage counter
company has to recruit only
two candidates they will be
able to resolve customers
quarries.
Table service Cost of storing and
purchasing is very high in
Marriott hotel that enhances
cost of production.
If company recruits skilled
people then they will be able
to perform well and will be
able to provide quality
services to consumers.
1.4 the suitability of service systems
Buffet service system is considered as effective method, it includes self-service system.
In the buffet system company can offer hot, cold all kind of food and beverages to consumers on
long table. For example, if student organizes party in which 60 guests are going to participate.
Out of 50 there are 10 children, 10 non-vegetarian and 30 vegetarians. In the buffet service

system company can make arrangement of three long tables and can place different items for
vegetarian, non-vegetarian and children (Lo, 2015). If there are diabetes patients then it can
arrange sugar free food as well. If people gets their favorite dishes then they will take more
interest in event. This will enhance brand reputation and revenues of Marriott hotel.
Task 2
2.1 use of financial statements in food and beverage operations
Marriott hotel has to prepare different financial statements in order to manage cash
inflow and outflow. These statements support in recording daily transaction so that overall
performance of company can be measured.
 Cost statement: It is the type of financial statement in which Marriott hotels includes
direct and indirect expenditures of business. With the assistance of this record entity can
make budget decision and can allocate funds effectively (Luning and et.al., 2015).
 Sales statement: It is another type of financial statement in which finance department
keeps record of daily sales. On the bases of sales record company identifies cost per unit
can it is used to make purchase ng patterns and preferences of guests. This is useful
record that helps in making decision of menu and recipes.
 Variance analyses: It is another type of record that suggest the firm in identifying
difference between actual price and expected price. That helps in making pricing decision
to the firm so that cost can be managed (Mortimore and Wallace, 2013).
2.2 use of cost and pricing processes
There are various things that need to be looked upon by Marriott hotel in its pricing
process. These variables are such as sales, gross profit, Tax, VAT, cost etc. Pricing is the term
that supports the firm in analyzing the cost of buying products and for that company has to
incurred some cost. Direct cost includes purchasing raw material, salary staff and indirect cost
are such as electricity bill, utility bill etc (Aung and Chang, 2014). Pricing process supports the
cited firm in increasing interest of consumers. If Marriott hotel offers them food at lower price
than people will come to the place. It is essential to set prices on the bases of market situation by
this way company can maintain its standards. Costing assist the business unit is identifying cost
per unit and deciding selling prices of its food and beverages services.

2.3 Purchasing process
Marriott hotel has to purchase raw material and equipment’s so that it can produce food
for consumers. It requires utensils, storage equipment’s, table chairs etc. Purchasing process of
Marriott hotel is as below maintained:
 Find out requirements of raw material. On the bases of previous record manager of the
company identify amount of raw material that is required (Macheka and et.al., 2013).
 Supplier suitability is another major process in which Marriott hotel make connection
with appropriate supplier so that it can get quality food at lower price.
 Placing order is next phase in which it place order to suppliers
 Receiving order is next stage in which entity gets all purchased material
 Storing facility is the last phase in which all checked material are being stored and kept
safe for longer duration.
Task 3
3.1 food and beverage menus
Launch party for a new BMW car is the event that is going to held in Marriott hotel. For
that company plans to prepare appropriate food and beverage menu. In this event there will be
many children, old age, young and business class people will be presented. Budget of entire
event is 500. Menu for the event is as described below:
Adults
Chicken breasts with croissants
Mexican burger and hot dong
Beer
Fish hot Garlic
Vegetarian
Ginger capsicum dosa
Green tea
Cold coffee and hot tea
Mushroom
Chilly cheese sandwich
Children
Strawberry mousse cake

Chocolate fudge
Cold drinks
Pasta
French fries
Diabetes
Sugar free chocolate
Grilled fish
3.2 Suitability of recipes for menu
As BMW is launching its new car, in which company has invited family friends, business
friends, competitors and other important persons. In this menu designing Marriott hotel has
considered nutrition vales, hygienic factor and proper diet. There are special thongs for each
class of people. Thus, guests will like this menu. Mexican burger, hot dog, Apple pie will be
healthy and likable for adults. Children will like chocolate, pasta, French fries. Furthermore,
there is proper facility for diabetes patients as well (Child, 2011). Fish dishes are involved into
the menu that contains low fat and have high vitamins. Thus, all kind of guests can feel happy
that is why is highly suitable for the event.
Task 4
4.1 budget preparation
Budget for the launching of new BMW is being decided 1000. Entire cost and budget is
being explained as below:
Menu Item Budget
Food Grilled vegetables, , French
chocolate,
30
grilled fish 50
fries, pasta, 25
chicken 20
Mexican burger, hot dog and
others
55
Beverages Hot tea
Green tea
35

Cold drink
Beer
Mineral water
Desserts Apple pie
Chocolate
40
4.2 service method to maintain standards of quality and health, safety and security
Marriott hotel is required to make effective plan for the present event so that it can meet
with needs of the owner and can satisfy consumers as well. It is essential to look at the
safeguarding issues such as food poisoning and other mishaps etc. Now- a- days whenever
people go to any business event or to many party then they look at standards, hygienic factor
(Pomeranz, 2013). This makes their guests happy. Quality food and beverage services can
impress guests and can enhance reputation of the firm.
Marriott hotel is required to pay attention on quality. Managers need to plan services and
have to prepare for food. They have to make list of raw material. From purchasing to end
produced food each activity need to be done with proper planning. Cited firm has to make
connection with such suppliers those who can provide quality material at cheaper rates. Quality
needs not to be compromised in any situation. Staff members have to concentrate on food and
safety act 1990 and have to follow its guidelines strictly (Wyness, Butriss and Stanner, 2012).
Cleanliness and hygiene is being maintained in hotel. Each material will stored in correct
temperature so that food contamination type of issues do not take place. Company can make
policies of safety so that while preparing the food no staff members get physical harm. For that
managers have to install security alarms and it should be ringed whenever accident occurs.
Effective planning can help the hotel in making this event memorable and enhancing brand
image of organization.
4.3 factors to determine the success of the service
There are many factors that need to be considered by organization. All these factors lead
to success or failure.
Planning of event
Marriott hotel needs to make effective planning so that no risk take place and wastage of
material can be reduced. Proper planning will help in maintaining quality and completing work
within stipulated period of time. But if planning is poor then cited firm may face failure.

Maintain standards
Marriott hotel needs to concentrate on quality standards and have to follow these
standards every time. At the time of food preparation kitchen staff need to wear proper cloths,
gloves etc. so that no harm take place. Further storage need to be accurate. There should be
proper training given to the kitchen staff so that they can enhance knowledge about these quality
standards and follow these things in practical life.
Cost and time
It is another major factor that need to be looked on, if cost is high and entity is unable to
enhance sales then it may impact on its success and its revenues will get decreased.
Recommendations
 Marriott hotel should give training to staff members so that they can get to know about
quality standards and follow while performing in kitchen (Aung and Chang, 2014).
 There should be available ty of gloves and cloths and each staff need to wear these cloths.
 Selection of suppliers need to be done effectively so that company can get quality food
material and can be able to serve consumers quality food (Macheka and et.al., 2013).
Conclusion
From the above report it can be concluded that food and beverage operation management
is essential part of business, company has to provide quality food to consumers. This may help in
increasing satisfaction level of consumers. Entity needs to look at financial statements and have
to select correct suppliers so that it can earn expected revenues and can sustain in the market for
longer duration.

REFERENCES
Books and journals
Aung, M. M. and Chang, Y. S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39 .pp.172-184.
Burger, J., 2014. Food safety-a shared responsibility: processing. The Dairy Mail. 21(5). pp.104-
107.
Lo, Y. M., 2015. Better food safety practices. Food science & nutrition, 3(3). Pp.169-171.
Luning, P. A. and et.al., 2015. Performance assessment of food safety management systems in
animal-based food companies in view of their context characteristics: A European study.
Food Control, 49. Pp. 11-22.
Macheka, L. and et.al., 2013. Barriers, benefits and motivation factors for the implementation of
food safety management system in the food sector in Harare Province, Zimbabwe. Food
Control. 34(1).pp. 126-131.
Mortimore, S., and Wallace, C., 2013. Preparation and Planning to Achieve Effective Food
Safety Management. In HACCP . Springer US. pp. 37-66
Pomeranz, Y., 2013. Food analysis: theory and practice. Springer Science & Business Media.
Trematerra, P., 2013. Aspects related to decision support tools and integrated pest management
in food chains. Food Control. 34(2). pp.733-742.
Wyness, L.A., Butriss, J.L. and Stanner, S.A., 2012. Reducing the population's sodium intake:
the UK Food Standards Agency's salt reduction programme. Public health nutrition.
15(02). pp.254-261.
Online
Child, J., 2011. Food and Beverage Planning (the basics - a long one). [Online] Available
through: <http://tahiralovesevents.blogspot.in/2011/03/food-and-beverage-planning-basics-
long.html>