Comprehensive Report: Food and Beverage Industry Analysis

This report delves into various aspects of the food and beverage (F&B) industry, providing a comprehensive overview of food preparation methods, including steaming, roasting, boiling, baking, cook freeze, and sous-vide techniques, along with their health and safety considerations. It explores different service types offered in F&B outlets, such as English, French, silver, American, cafeteria, and counter service, and examines diverse outlet types like specialty restaurants, banquets, coffee shops, grill rooms, discotheques, pubs, multi-cuisine restaurants, and cafeterias. The report also covers staffing and financial implications, menu design for a licensed outlet, beverage cost calculations, the purchasing process for equipment and materials, and the use of financial statements. Furthermore, it addresses event planning, menu recommendations, and health, safety, and security issues within the F&B working environment. The report aims to provide a detailed analysis of the F&B sector, offering valuable insights into its operations and management.

Food and
Beverage
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TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
(a) Identify and discuss the different methods of food preparation.............................................4
(b) Different types of service offered in different types of food and beverage outlets...............5
(c) Explain the staffing financial implications when operating a food and beverage outlet........7
(d) Types of service systems offered in particular food and beverage outlets............................8
TASK 2............................................................................................................................................9
(a) & (b) Design a table d’hote menu for a licensed outlet and calculation excercise................9
(c) Justify choices for the menu..................................................................................................9
(d) Calculate the costs for a range of beverages on the menu ..................................................10
(e) Describe and analyze the purchasing process for both equipment and materials................11
(f) Use and purpose of a financial statement in the food and beverage industry.......................12
TASK 3 .........................................................................................................................................12
(a) Plan a food and beverage menu for a specific event............................................................12
(b) Recommendations for the food and beverage menu and service ........................................13
(c) Health, safety and security issues of the working environment..........................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15
BIBLIOGRAPHY..........................................................................................................................17
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INTRODUCTION
In the hospitality sector, food and beverages are the main source of income as large
amount is generated from this sector. In present scenario, people celebrate their special occasions
by visiting hotels and restaurants. Hotels serve their customers as per their expectations and tries
to modify their services with each visit (Alliance, 2001). The study covers the various aspects of
the food industry and health, safety and security measures used in this industry. Moreover, the
report describes the various methods used in food preparations. In addition to this, the different
type of outlets in food and beverage industry and the services used by them are discussed.
TASK 1
(a) Identify and discuss the different methods of food preparation
Following are the methods of food preparation:
SIX Food Preparation
Methods
Example of each health and safety apply to
each methods
Steaming
In steaming method, water is
added to a pot and ten stands
are kept inside the pot. The
water level is kept under the
stand. Then food is placed on
the stand and heat is given to
the pot. The hot steam is rising
is from the boiling water acts
on the food and food remains
cooking.
This method of cooking is
used for vegetables as it does
not lose its flavor and
nutrients during cooking. This
method is also suitable for
cooking green vegetables as
well as rice.
If the food is over cooked, it
can loss its nutrients and
original flavor.
Roasting
In this method, direct heat is
applied to the food and heat
This method is used for
cooking fish, meat or chicken.
This methods is very useful as
food lost very little nutrient
and flavor remains the same
after cooking. If food is over
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seals the outside cover of the
food while juice inside the
food cooks it. Food is faster
roasted over the spit so heat is
applied to the all parts of the
food (Brownell and et. al.,
2009). Therefore, heat is
applied to the all part of food
to get it cook properly.
roasted, it becomes unhealthy
for human beings.
Boiling
This is the simplest and most
common method of cooking.
The water is added to the food
and then food is cooked over
the fire. The action of heated
water makes the food cooked
and the liquid is thrown after
the food is being cooked.
By using this method rice and
vegetables are cooked.
If the food is boiled for a
longer time, it loses its
nutrition and it is not
considered healthy.
Baking
In baking method of
cooking, food is cooked while
using convection heat. The
food is placed into an enclosed
space where heat is applied
and the action of heat within
the confined area, acts on the
food which makes the food get
cooked (Cen and He, 2007).
Baking is used for cookery
products such as cake, pizza.
Baking is not good for health
as involving convention heat
which makes lose all the
preservatives of the food.
Cook freeze method
This is a method of food
meat, casseroles and lasagne. The food is preserved for a
very long period by applying
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catering in which full food is
cooked at low temperature or
below 18-c by fast freezing.
This method is almost similar
to cook-chill method apart
from refrigeration
temperature. It preserves the
food for up to 8 weeks until it
is recooked for eating. This
method is suitable as all the
bacterial growth has halted by
freezing of food. Due to the
rigorous quality standards
used in this method, patients
can be confident about the
nutritious meal and high
quality of food.
this method, which is not safe
for the health of any person.
Sous-vide method
In this method, the food is
cooked by using vacuum
cleaning at a specific
temperature of 138 degrees. It
is a very unique and different
method of cooking which
generates better and different
results (French, Story and
Fulkerson, 2002). This method
is used for gourmet test as it
captures the true and full
flavor of the food. It adds
This method is used to cook
meat, fishes and chicken by
vacuum.
The methods are not fresh
method of cooking as it can
create adverse effect to the
health of persons.
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nutritional value to the food as
natural juices and nutrients are
retained in the vacuum bag.
(b) Different types of service offered in different types of food and beverage outlets
SIX difference types of service of food and beverage outlets
 English service: this kind of service is often referred to as host service as an acute role is
played by the host. Here the food is brought on platters by the waiter which is then
approved by the host. The host then portions food into plates of guests or allows waiter to
serve (ENGLISH SERVICE. 2015).
 French Services: This personalized kind of service where food is brought from kitchen in
dishes which are placed on table. The guests then help themselves in serving (FRENCH
SERVICE, 2015).
 Silver Service: The table is set by making use of sterling silverware. The food is then
portioned into silver platters. Each guest is then served by making use of service spoon
and fork. The food is then presented in silver dishes by making use of elaborate dressing.
 American Service: it is a pre plated service where food is served in kitchen itself and
brought for guest. The portion to be served is predetermined by the kitchen so as to
balance the nutrition and color. The service is usually common in coffee shops as it is
required to be fast (American food beverage service style, 2015).
 Cafeteria Service: The service is majorly a part of canteens, colleges as well as hospitals.
In order to ensure towards a quick service, the menu is fixed and displayed on large
boards (Cafeterias and Restaurant, 2015). The guests are required to buy coupons on
advance which is then presented to the waiter. The food is then sometimes displayed
behind the counter and guests then indicates the choice.
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 Counter Service: It is also known as snack bar service where there is a use of tall stools
that are placed along the counter. Guests then eat the food on counter itself. In some
cases, the covers are laid on counters themselves. Food is then displayed behind the
counter which can then be used by the guests for making a choice.
EIGHT types of Outlets
Specialty restaurants
It deals with the special type of cuisine like Chinese, Italian or French. The whole
concept of the restaurant is typically related to the specific region of the community whom it is
going to serve. The food, service, uniform and decoration are authentic of the area on which it is
based upon. One can feel the culture and tradition of this area, when he enters in it. This
restaurant offers personalized services to its customers
Banquets
This is normally attached to a hotel or restaurant. It caters a huge rush of people who
gather in the banquet hall for events line reception, party, marriage ceremony, birthday,
conference and seminar (determJay, Loessner and Golden, 2008). This outlet is highest revenue
generating in F and B outlet in any commercial sector. In this outlet, generally buffet service is
used as lot of guests has been served in a short span of time.
Coffee Shop
This is generally a part of the hotel. In a five star hotel, coffee shops operate as per clock.
These services used in coffee shops are very informal and is on one pace of service. Smaller
coffee shops are operated individually, which provide self service to its customers.
Grill room
These types of hotels are generally attached to star hotels or also operate independently.
They only provide a grill and brbequed items to customers (Kyle and et. al., 2004). The kitchen
is way from the service area by a glass partition so that guests can see the food preparation by
chef which generates impulse buying. It provides the assurance of hygienic food to its customers.
In this method, table service is provided to customers as food is prepared, plates in individual
plates and serves to the customers.
Discotheque
This is a modern type of dance restaurant which uses hi-tech sound and light systems to
provide music and charm environment with dance floor. Only drinks and snacks are served to the
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customers. In hotels, discotheque is located in the basement away from other areas because it
contains heavy sound. With this type of outlet, counter service is provided to customers as they
have to collect their drinks and snacks from the drink counter by themselves (Magnus, and et. al.,
2009).
Pub
Pub individually operates which only serve beer to its customers. The seating
arrangement in pubs is very informal and designed as per the requirements for youth. The books
and accounts are managed according to the law and government regulations. Self-service is
providing to the customers in the pub.
Multi cuisine restaurant
These restaurant deals with more than one cuisine like Chinese, Indian, Italian,
Continental etc. they are not based on the culture and tradition of a particular region (Man, Lui
and Lai, 2010). They also operate individually and have fixed hours of operations. Table service
is provided in this type of restaurants to its customers.
Cafeteria
These are of many types such as cafeteria located in ships and airplanes and cafeterias in
hotels. Cafeteria located in hotels provides counter service to its customers. Cafeterias which are
used to provide public services to its customers such as airplanes, railways and ships use trolley
services to deliver meals and drinks to the customers available in this area (Meler and Cerovic,
2003).
(c) Explain the staffing financial implications when operating a food and beverage outlet
Dish Costing
Dish costing is the cost occurred in the production of a dish in a food and beverage outlet.
It depends on the number of staff at a particular outlet. The greater number of staff, the greater
the cost will be. If the staff at the outlet will be lesser, the cost of the dish will be also lesser.
Cost statement
Cost statement is a document which provides all the cost involved in operating a food and
beverage outlet (Nestle, 2013). It involves direct material, labor and overhead, which occurred
during the operation of this outlet. The labor expenses and material expenses depend upon the
staff hired in the outlet.
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Sales records
Sales records are the information an enterprise have, such as how often they purchase the
product of this company, what they purchase and how bills are paid by them. A food and
beverage outlet can analyze this information to find out who their best customers are, what they
like the most, and what kinds of marketing approaches influence to them strongly.
Variances analysis
Variance analysis is the comparison between actual output and budgeted output in order
to find out deviations and correct them (Gootman, McGinnis and Kraak, 2006). It highlights the
causes of the variation between income and expenses during a specific period compared to the
budget. In a food and beverage budget, flexible budget is prepared to compare the actual and
standard budget.
(d) Types of service systems offered in particular food and beverage outlets
Silver service in a five star hotel restaurant
It is a style of serving food at formal meals in which waiter uses a silver spoon and fork
in one hand to serve the food item to the dinner plate. This type of service is suitable for five star
hotels as they can show their luxury and highly personalized services are delivered to them so
guests feel cared. This is a splendor expresses to the guests and provide choices of selecting and
quantifying food served to them.
Counter service in a fish and chip shop
In counter services, food is provided to the customers at the counter rather than tables.
Cooks prepare food is bulk and waiters refill the beverages and remove plates (Hui and Evranuz,
2012). This type of service is suitable for fish and chip shop as it provides fast service and
required less staff. The presentation is made for the different type of fish and chip dishes which
attracts customers.
Buffet service for breakfast in a four star hotel
It is a type of self service provided to customer’s form of dining in which food is
arranged on a long table, classified and placed according to
proper sequence from appetizers to desserts. It is also a faster service and suitable for four star
hotels as the guests in these hotels are from high society and they may dislike the habits of
waiters. It requires less staff and it also involves little wastage.
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Trolley Service during flights
Trolley services are used in flights to deliver the meals and drinks to the passengers
traveling in the flights (Jay, Loessner and Golden, 2008). It is the best method to deliver food to
the customer in airlines as it is convenient for customers as well as creates fewer disturbances.
The beverages are delivered to the place of passengers in less time without any troubles. It also
requires less number of employees so it saves cost as well.
TASK 2
(a) & (b) Design a table d’hote menu for a licensed outlet and calculation exercise
Table D'hote Menu
It can be regarded as a menu type where there is a presence of multi-course meals with a
presence of limited choices that are charged at fixed total price. Such menus are also known as
prix fixe (Table d’Hote Set Menu, 2015).
Sales price = Total cost + Desired profit
Table D'hote Menu
Starter
Sweet and spicy cocktail meatballs (£ 2.00)
Melon & Strawberry Gateaux with Fruit Coulis (£ 2.50)
Prawn & Crayfish Cocktail with Chive & Marie Rose sauce (£ 0.50)
Main Course
Mushroom Ravioli with Tomato Sauce and Parmesan (£ 2.00)
Steamed Smokes Haddock with a Bubble & Squeak Potato Cake, Poached Egg & Herb Oil (£
0.50)
Beef & Mushroom Stronganoff served with Basmati Rice (£ 2.00)
Dessert
Hot Pudding of the Day (£ 1.00)
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Hot Waffle served with Honeycomb Ice-Cream (£ 1.00)
Raspberry & Vanilla Cheesecake with Lime Mascarpone and Fruit Puree (£ 0.50)
Beverages
Energy drinks (£ 1.00)
Juices (£ 1.00)
Coffee, Tea and Hot Chocolate (£ 1.00)
(c) Calculate the Costs for a range of beverage on the menu
In selecting the menu choices of the three course and beverages, I have considered
various factors like age, health, diet, hygiene and safety of the customers. Moreover, I also give
focus on other elements such as ageing population, vegetarians, kids, adults, diabetes patients. I
have chosen Hot Pudding of the Day, Hot Waffle served with Honeycomb Ice-Cream, Raspberry
& Vanilla Cheesecake with Lime Mascarpone and Fruit Puree for children and adults. Main
reason behind designed the following menu is adults and children are like to eat spicy food. A
separate food and beverages are available for diabetes patients. For kids and aged people, starters
are best as they are full of preservatives (Hospitality Industry, 2013)
(d) Calculate the costs for a range of beverages on the menu
Items Fixed
cost
Variable
cost
Direct
cost
Indirect
cost
Total cost (FC+VC)
Soup of the Day
served with a
Warmed Crusty
Bread Roll
0.5 0.5 1 0.25 1
Melon &
Strawberry Gateaux
with Fruit Coulis
0.5 0.5 0.5 1 1
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Prawn & Crayfish
Cocktail with Chive
& Marie Rose sauce
0.5 0.75 1 0.05 1.25
Mushroom Ravioli
with Tomato Sauce
and Parmesan
0.5 1 1.25 0.75 1.5
Steamed Smokes
Haddock with a
Bubble & Squeak
Potato Cake,
Poached Egg &
Herb Oil
0.5 0.25 0.75 0.5 0.75
Beef & Mushroom
Stronganoff served
with Basmati Rice
0.5 0.75 0.5 0.25 1.25
Energy drinks 0.5 1 0.25 0.5 1.5
Juices 0.5 1.25 0.75 0.25 1.75
Coffee, Tea and Hot
Chocolate
0.5 0.5 0.25 0.5 1
(e) Describe and analyze the purchasing process for both equipment and materials
In order to operate the activities at food outlets different types of equipment or materials
are used and required. This equipment are knives, plates, containers, fork, cutlets, spoons,
serving containers and glasses. The materials issued in food preparation are vegetables, food,
oils, spices and raw material. Therefore, the process of purchase of the equipment and material is
as follows.
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