Analysis of Food and Beverage Operation Management Systems

This report provides a comprehensive analysis of food and beverage operation management, focusing on key aspects such as food production systems, service systems, menu planning, cost control, and purchasing processes within the hospitality industry, specifically referencing Marriott UK hotel. It examines various food production and beverage service systems, justifies the suitability of selected systems for a chosen food and beverage outlet, and discusses the role of financial statements in food and beverage operations. Furthermore, the report demonstrates the use of cost and pricing processes, analyzes the purchasing process, compiles a food and beverage menu for a hospitality event, justifies the selection and suitability of recipes, and draws a food and beverage service plan within an agreed budget, while maintaining standards of safety, security, quality, and health. The report concludes by evaluating factors that determine the success of the service and offering recommendations for improvement.

FOOD AND BEVERAGE
OPERATION MANAGEMENT

TABLE OF CONTENTS
Introduction......................................................................................................................................1
Task 1...............................................................................................................................................2
P1.1 Discuss & Examine characteristics of range of food production system and various food
and beverage service systems......................................................................................................2
P1.2 Using organisation, analyze the factors affecting choice of menu for production and
service system, including the consideration of cost and staffing using alternatives...................4
P1.3 Justify the suitability of selected food production system and food beverages services
systems for a chosen beverage and food outlet...........................................................................5
P1.4 Justify the suitability of systems for food and beverage outlet...........................................6
Task 2...............................................................................................................................................7
P2.1 Discuss the role of financial statements in food and beverage operations..........................7
P2.2 Demonstrate the use of cost and pricing process.................................................................9
P2.3 Analyze the purchasing process........................................................................................10
Task 3.............................................................................................................................................12
P3.1 Compile food and beverage menu for hospitality event....................................................12
P3.2 Justify the selection and suitability of recipes of menu.....................................................15
Task 4.............................................................................................................................................17
P4.1 Draw food and beverage service plan for above hospitality within agreed budget with
cost calculations.........................................................................................................................17
P4.2 Discuss the agreed F&B service plan maintaining the standard of safety and security,
quality and health. Briefly evaluate the factors to determine its success making necessary
improvements............................................................................................................................19
P4.3 Evaluate factors to determine success of service, making recommendations for
improvement..............................................................................................................................20
Conclusion.....................................................................................................................................21

References......................................................................................................................................22

LIST OF FIGURES
Figure 1: Food production system...................................................................................................2
Figure 2: Food and beverage service systems.................................................................................3
Figure 3: Buffet counter service......................................................................................................5
Figure 4: Imaginative presentation in buffet system.......................................................................6
Figure 5: Financial statements in FB...............................................................................................7
Figure 6: Purchasing process.........................................................................................................10
Figure 7: Appetizers......................................................................................................................12
Figure 8: Main Course Dish..........................................................................................................13
Figure 9: Dessert............................................................................................................................13
Figure 10: Side order dish..............................................................................................................14
Figure 11: Suitable menu recipes..................................................................................................15

LIST OF TABLE
Table 1: Event Budget...................................................................................................................17

Introduction
Organizations which manage, distribute, regulate and produce food and beverage section in hotel
industry like in Marriott. This report will discuss the features of food production and their service
systems. It will also discuss about the major style of making menu in the hotels putting the major
effect of cost and staffing function. This will also show about the financial systems that are used
for making records of all the financial transaction. It will also the budget and about the quality of
food and how it can be improved so that it can give growth to the organization.
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Task 1
P1.1 Discuss & Examine characteristics of range of food production system and various food and
beverage service systems
In Marriott UK hotel, as purchasing and catering manager I had practised many food services.
There are various kinds of food producers who bring changes in process of service system. These
types of services include many operations like catering and hotel industries. The Marriott hotel
has mentioned as the best hotel due to its best food quality using very fresh and refined
ingredients using quality products. Every organization has to take care of security and quality of
food produced in their hotel. There are various features of food production system like it
contributes to our economy, it fulfils customer needs, it promotes styles of food, and the food is
demanded all the time (Heasman and Lang, 2015)
Figure 1: Food production system
The food and beverage service systems refers to the delivering of the food and beverage service
like family service, table service, single point service, specialized service, self service, In Marriot
hotel the self service and assisted service are used as they had to take what they actually want to
eat. It helps to reduce manpower as people serve themselves according to their needs which save
the cost of hotels to pay extra for it (Davis, et.al. 2018).
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Figure 2: Food and beverage service systems
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P1.2 Using organisation, analyze the factors affecting choice of menu for production and service
system, including the consideration of cost and staffing using alternatives
The major aim of any menu is to interact direct with customers to their required dish. They can
have homely environment through this method. They can get information of each dish at their
table only. The organization had followed the system of giving food according to the needs.
There are factors which bring effect in menu choice like restaurant nature, the cost for menu,
financial resources, chef skills, and the recipe ordered from customers etc. These must be taking
care of as it affects the organization in many ways (Byrd-Bredbenner, et.al. 2014).
The major factor that Marriot, hotel has kept in focus that is the staff for hotel which is necessary
to appoint. While recruiting the staff the major factors are important that is their knowledge,
skills of communication, and their way of working with the hotels. The quality of food is all
depend on the staff only so the staff must be high skilled and should increase the interest of
customers so that they can come again. This kind of service will give more ways of generating
revenues from the customers as best services and ideas will provide customer satisfaction
(Reilly, et.al. 2018).
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P1.3 Justify the suitability of selected food production system and food beverages services
systems for a chosen beverage and food outlet
The Marriot hotel has two segments that are food and beverage. As a catering manager I would
suggest it should adopt the Buffet counter system which is known as self-service. In this method
the food is presented at the counters in very different manner including hot and cold food. It is
very beneficial as it will reduce the production cost of the hotel as the staff should not be needed
and even the customers also feels satisfied as they don’t have to pay high amount of this
(Gandhi, et.al. 2017).
Figure 3: Buffet counter service
Being a big organization it also has some demerits like customers don’t like self service they
want that someone should serve, many times long queues are present which reduces the customer
interest into the hotel services. The style of presenting counters is not attractive. For beverage
section, single point service should be used so that at the time of taking any drink customer can
pay their only. It can reduce the staff for serving by putting one segment for beverage section
which can help hotel staff for taking new work in hand. The major advantage is that all the
drinks are available at one place only (Yuksel, et.al. 2017).
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P1.4 Justify the suitability of systems for food and beverage outlet.
As the Marriott hotel serves many people at the same time so for that purpose to make task easier
and cost effective the buffet service has been followed by catering manager. The buffet system
gives innovative idea of serving customers. The presentation of the food was very mu h attractive
and even the staff hired was too much skilled. Innovative setting of table and staff was also less
as this is the counter for self service (Yoakim, et.al. 2017).
Figure 4: Imaginative presentation in buffet system
The positive side of applying buffet system is that it saves cost by booking less staff for serving
the customers, it also provides variety of dishes to customers at low cost. Even it gets easier for
chefs also as customer cannot customize their dishes according to their taste. The less staff is
used in this service, gives various choice for dinners, providing proper ladles and spoons to the
customers so that they can serve themselves easily without making any mess, everything is in
hand of customers except beverage section which is arranged at another side of the hotel (Mayer,
et.al 2015).
So it is justified that, buffet system is suitable for food and beverage system as they are very
effective in use and do not charge high cost of production while implementing the idea of buffet
in any event.
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Task 2
P2.1 Discuss the role of financial statements in food and beverage operations
Financial statements are the data which keeps the records of all accounting transactions and
status of the organization. The major financial terms which are used to keep records of all the
data are cash flow statements, income statements, balance sheets and retained earnings. These
are maintained by the management so to keep the major records of the organization (Dopson and
Hayes, 2015). These statements are used by the following authority and they are:
Top Mangers – They use the financial reports to analyse the actual position of the company.
This lets them to know the financial status of the organization.
Investors – They are major part of the organization and they have all actual rights to know the
position of the company as they have invested their share into the organization.
Creditors – They are very important as they provide funds to the organization whenever they
need so for that all the financial statements should be shown to them with proper results.
Owners – They are the person who has invested money so they have equal right in knowing all
the conditions of the organization.
Figure 5: Financial statements in FB
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