Analysis of Food and Beverage Operations in Hospitality Events

This report delves into the critical role of food and beverages in the hospitality sector, emphasizing their importance in achieving profitability through events in hotels, resorts, and restaurants. It examines key aspects of food and beverage operations, including food production methods (conventional, centralized, cook-chill, convenience, and cook-freeze), and beverage service systems (self-service, table service, buffet, and cafeteria). The report discusses factors influencing recipes and menus, such as cooking staff skills, customer needs, nutritional aspects, storage, and raw material availability. Furthermore, it compares the cost and staffing implications of different service systems and justifies the suitability of these systems for various food and beverage outlets. Specifically, it highlights the buffet service system's convenience for term-end celebrations, considering aspects like self-service, labeling of food for dietary needs, and attractive presentation to enhance the dining experience while maintaining economical cost and staffing requirements. The report concludes with a list of relevant references.

Food and Beverages

Introduction
Food and Beverages play very cardinal role in hospitality sector.
These are important resources of achieving profitability by
organizing hospitality events in hotels, resorts, restaurants and
other food processing organizations. Thus, it is the prime
responsibility of hospitality firms to offer supreme quality of food to
its guests in order to increase their satisfaction levels which in turn
bring huge revenues for the organizations.

Contd..
The present report features the important aspects related
to food and beverage operations in hospitality events
such as characteristics and factors that affect food
production and beverage service systems. In addition to
this, the report also talks about financial controls used in
food and beverage operations.

1.1 Discuss the characteristics of food production as well as food
and beverage service systems
Food production includes activities such as planning of menu
and purchasing of raw materials along with storing, preparing
and cooking food. Beverages are defined as drinks that are
offered with meals. These are often categorised as hot or cold
and alcoholic or non-alcoholic. Food production and beverage
service systems are associated with a single delivery system.

Methods of Food Production
 Conventional Method: In this method, food is prepared at site
and immediately served to the guests.
 Centralized Method: In this method, food is prepared in bulk at
a centralized kitchen and distributed to the customers at
different locations. Many fast food companies use this cooking
method.
 Cook- Chill Method: This method is used to keep the food
fresh for long duration such as 4-5 days. In this, food is cooked
normally and chilled rapidly.

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 Convenience Method: In this method, canned and frozen
food are consumed by warming it before consumption.
 Cook Freeze Method: In this method, food is stored by
freezing it at an extremely low temperature to keep it fresh
for longer duration.

Food and Beverage Service systems
 Self Service: In this system, customers help themselves
by picking up their own food and beverages.
 Table Service: In this, waiters serve food and beverages
to the guests. This system uses different serving styles to
serve food and beverages such as French, English or
American.

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 Buffet System: In this system, different food recipes are
placed on a long table and presented with platters and
serving dishes.
 Cafeteria System: In this system, customers choose their
food and beverage of their choice which are displayed on
a counter.

1.2 Discuss factors affecting recipes and menus for specific
system
These are briefly discussed in the following points:
 Skills of cooking staff: In the hospitality sector, it is very
important to have skilled cooking staff who can efficiently
prepare food according to customer’s requirements. On the
other hand, lack of effective culinary skills can negatively affect
the taste of food which can lead to food wastage.

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 Needs of customers: Need of guests is
considered as one of the important factors that
affects recipes and menus in a specific system.
Different customers have varied eating and
drinking habits as well as preferences.

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 Nutritional aspect: Apart from taste and
presentation of food, it is also vital to pay
attention on the nutritional aspect of recipes. In
the present time, guests have become more
health conscious.

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 Storage of food and beverages: Selection of
recipes and menu significantly depends upon
the storage facility available within the
hospitality firm.