Food and Beverage Operations: Analysis Report - [University Name]

This report provides a comprehensive analysis of food and beverage operations, encompassing various critical aspects of the industry. It begins with an introduction to the food and beverage sector, highlighting the significance of food production systems and their characteristics. The report delves into the factors influencing menus and recipes within the hospitality sector, including quality standards, nutritional considerations, facility availability, and ingredient handling. It also examines the staffing and costing implications for different food system types, providing insights into job roles and salary structures. Furthermore, the report justifies the suitability of the system and beverage outlet, focusing on recipe selection, food processing methods, and pricing strategies. The analysis extends to the buying process, outlining the functions involved in procurement, inventory management, and supplier selection. Overall, the report offers a detailed overview of food and beverage operations, providing valuable insights into the key elements that contribute to the success of such businesses. The report is contributed by a student to be published on the website Desklib. Desklib is a platform which provides all the necessary AI based study tools for students.

Food and Beverages Operations
Management
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Table of Contents
INTRODUCTION................................................................................................................................4
TASK 1 WRITTEN REPORT..............................................................................................................4
1.1 Food Production and Beverages and food system Characteristics............................................4
TASK 2 ................................................................................................................................................8
2.3 Analysis of Buying process........................................................................................................8
Conclusion............................................................................................................................................9
References..........................................................................................................................................10
Books and Journals........................................................................................................................10
Online.............................................................................................................................................10
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INTRODUCTION
Food and beverages industry are all involved in processing of raw food material, its proper
distribution and packaging them. This include fresh food as well as packed food and also alcoholic
and non alcoholic beverages. Any kind of product that is consumable by human but is quality check
passed through this industry. Food and beverages outside home taking is important part of daily
routine and is delivered by various street foods, food counters, restaurant and major food industry.
So size can be from small outlet to big food industry. So in this project different type of food and
beverages and its characteristics, factor affecting recipes, cost comparison and staffing implications
and system of food and beverages in particulate outlet is discussed. Furthermore financial statement
in food and beverages operation and purchasing process is done.
TASK 1 WRITTEN REPORT
1.1 Food Production and Beverages and food system Characteristics
Food production system and food style are most important part of hospitality management or
industry. These type of sectors are highly complex and very segmented. It provides large number of
diversity among different cuisines and concepts. The food production system consists of three parts
 Input: It means all ingredients needed in manufacturing and processing foods like food
ingredients, material, cooking machinery and items which go in to system for output
 Processing: The different kind of thing that happen while producing foods that change into
output.
 Output: Final product obtained or finished product ready to be delivered.
For ex. while making cake production system goes like, Input: Egg, sugar, Flour etc., Processing
Like beating mashing and baking, Output like Ready cake
5 food production techniques are used like: Conventional method, Cooking Chilling method,
sauce wide steps, central distributed and then chilling method. It includes most off factor off
production same as infrastructure, that are active in preparing arrangement of food on events. It also
includes consumption and disposal of unconsumed foods or bad foods. The ultimate target of foods
production and system of services is to get optimum satisfaction of customer and increase customer
values and images. So food and beverages department is responsible for providing quality checked
and passed food to its consumers at maintaining cost at minimum level so that it can be easily
affordable to everyone (Michalski, 2016). So following can be few characteristics of food
production and beverages system like
 It is vital part of everybody's life
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 It has major contribution in national economy
 It creates employment opportunities
 Encourage diverseness throughout many different different food concept and international
cuisines
 It creates an opportunities to enjoy company with friends and families or colleagues
 basic need is fulfilled by this industry and foods are basic need for every days life.
The main goal of food production system is to facilitate food of best quality and beverage to
These provider make sure abut the quality, safety, cleanliness and hygienic and health of people and
surroundings. They facilitate value for money and comfortable to their customers (Davis and et.al.,
2013). The produced product can be in state of serve to ready as like in conventional way of
cooking or it go through in forms of preservation like cook and chill and cook or freeze before
serving to their customer.
1.2 Factors that affect menus and recipes in hospitality sector
Planning menus and recipes and preparation is important portion of beverages and food
business enterprise. It is concern and dedicated to how much the operations will be organised and
how it will be managed related to which it meet the requirement of people and goal and even
building itself interior design and exterior design is build. The panning menu and recipe system for
particular purpose included the following features:
 impact or indicate taste perception of guest
 It indicate food preference of the guest
 It determine the status of guest
The factor affecting menus and recipes for the particular system includes
 Standard and Quality: It include proper smell, quality, form, taste property or acceptability,
sensing feeling, property, fragrance sensing and temperature. All these feature in particular
food make foods an excellent quality and of great test and of international level (Ko, 2013).
 Nutritional standards: This include customer fitness and concern like available fat in
particular diet, High fibre diet and included calories, vegetarian and non vegetarian factors,
peoples ethics and beliefs in foods belonging to religions.
 Facility availability: Space required in cooking, availability of equipment, efficiency, flow
of work and available of required skilled labour.
 Handling of ingredient: Regular recipes are included, ingredient as per seasons, available
spices added in food that increase taste of food and cost related in preparing food are
included. Ingredient is main factor of cuisine as it is responsible for taste and choice of
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customer (Wambua, 2014). Ingredient may also include various and vied variety of spices of
different countries or continent that add flavour of that country and make cuisine. Some
other factors that affect the menu and recipes of restaurant included food cost, price change
in buying ingredients, waste and employment theft. To keep cost of food low it is must for
restaurant to keep balance between low cost and high cost food. Serving size of portion of
food is also important as if served food in not in appropriated quantity like less then
consumer will dissatisfied for what they pay and if served quantity is more then food
quantity is using by restaurant is excess and restaurant will be in loss or cost of food may be
unnecessary increased
1.3 Staffing and costing implications for variety of food system
Staff have important and crucial impact on achievement of the food and beverages service
operations. Staffing selecting need special kind of skills in term of recruitment of new talents,
knowledgable labour and experienced candidates. A fine-textured of served food in restaurant
depends on quality of working staff. Efficiency means serving good qualitative food to demanded
customer on continuous basis. Behaviour means politely treating of employees with customer and
politely treating is great quality of staff. Sometime behaviour of a person represents the value of
operations. Attitude of staff symbols management attitude (Reynolds and et.al., 2013).
A restaurant is making foods of veg burger and non veg burger costing chicken burger @
£6 and veg burger at £5. So these are price of food that restaurant is running London and below is
the job description of various employees needed in restaurant.
Appetizers honey potatoes
chilly cheese
roasted Chicken
Main Course Chicken Burger
Clib sandwiches
Casic Salad
Pancakes
Cheesy and Ham toast
Dessert Chocolate Brownie
Apple Pie
Drinks Soft drink
Lamonade
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 Head Chef: Responsibility of kitchen operation, Purchase food order, Keep raising profit on
food, making menus and dishes, managing recruiting and training assistant chefs. Salary of
Head chief maybe around £20000 to 25000 in between one year.
 Sous Chef: Second command, supervising other kitchen staff, maintaining discipline among
staff, provide incentive to staff, scheduling staff. Their salary may be around £18,000 to
£20,000.
 Commis Chef: Ensure good hygiene maintained, Proper ingredients for whole team and
measuring ingredient, helping clearing remaining stock away. Salary might be £15,000.
 Kitchen Chef or poter: Handling deliveries, organise store room, washing kitchen utensils
and appliances , Cleaning and washing floors, Salary £10000 to £12,000.
 Head waiter: Available seats to guest, take dinner reservation, Dealing complaint, Hire
employees, Supervises waiter. Its salary ranges between £17,000 to £20,000.
 Waiter: Service customer, make sure customers are enjoying their meal, explain menus, tell
customer about special cuisine, provide menus and answer queries, clear and prepare table.
Salary ranges in between £15,000 and £20,000 annually. Size of the employees depends on
the size of the restaurant and here one head chef, comiss chef, two kitchen porter, head
waiter and 2 or 3 waiters depends on the size of business required for restaurant.
1.4 Justification on suitability of system and beverages outlet
The menu decided in the events have been considered for the guest and their preference like
vegetarian and non vegetarian and diabetic patent and children have been considered as well. So
selection of the recipe as per suitability is justified. For any kind of recipe most important factors is
their availability like, Standard recipe, Availability of required ingredient, seasonal ingredients,
continental spices, cost of food and Storage factors are important. Apart from these recipe some
other factors need to be considered like nutritional values, Hazard Analysis and Critical Control
Points (HACCP) is also an important factor that impact the quality of recipes and menus (Mok,
Sparks and Kadampully, 2013).
It is organized concept to improve and keep food quality safe from hazardous substance like
physical, chemical, bio hazard in production process(Scullion, H., 1994). The food processing
explains the process of input to the output to making of food starting plates and taking order and
delivering foods and when order received the waiter take order and give it to kitchen chef and after
that food delivered to customer. The restaurant is following the conventional method of serving and
food preparing because the traditional method uses the preparation of food by using fresh ingredient
so fool always tasty, fresh and healthy. The disadvantages of traditional food may be like food is
prepared from fresh ingredient so chances of getting it rotten and catching bacteria if not cooked or
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stored properly. The menu is priced as per the production process and profit of the restaurant and
also other things need to be considered as paying staff salary, electricity bill, maintenance of
equipment and gas bills kitchen maintained etc. Conventional service method of plate serving are
first food is cooked and prepared and served on ordered customer's plate. The benefit of using this
method is to maintaining the quality of food, serving fresh foods which contains nutrients and
maintaining high quality and standards of food and maintaining proper serving size and controlling
it. Like other method plate service method also has some situation and challenge like it require high
quality skilled chef and sometimes if more customer rush in restaurant then custoemrs need to wait
for their order.
TASK 2
2.3 Analysis of Buying process
Buying process can be explained as the functions related with searching selecting, buying,
receipt, storing and end use of commodity, As per the catering service policy of the restaurant and
management. This suggested that employees engaged in activities not only responsible for the
purchase but also for receiving goods, storing and appropriate using it for the purpose which it was
purchased, controlling wastage and making final use of products. Purchase department and its
function is important function to control business cycle and make balance between profit and
investment. . Accurate purchase maintain sufficient level of inventories as per demand of service to
customer. Vivid product collection require various procurement level and different strategies. Most
common are quality or branded products and difficult to maintain goods are keeping freshness of
foods, because these product attract bacteria easily. Prerequisite of instrument and supplier: In
beverages and food operation requisites and stock maintaining must be followed.
A distributor which supplies variety of food stuff can easily be selected and purchased from
those buyer which has previously brought the product. Purchasing characteristics may be in forms
or type of purchasing order where information are stored. Buying characteristics of beverages is
easy then the product. Different beverages are sold brought as customer preference or brand, Brand
label, consistency and quality of the product. Receiving practice varies from organisation to
organisation but general principle control are: Checking delivery notes, Inspect products or row
material to find out if they are included in agreement of purchasing order or not. Accepting goods
by signature on deliveries notes then dispatching and delivering goods at right place. In receipt of
goods three main points to be considered like quality inspection,quantity inspection, clerical
procedure
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CONCLUSION
In now a days beverages and foods operations are continuously improving in day by day in
term of superior qualities and providing services. Expertness is also improving by proper training
and improvement. When costumer have to choose between two product customers always go for
quality product and services. So in this project of food and beverages operations and production
system characteristics of food production, factor affecting it, cost and staffing implication,
justification of suitable system, Purchasing process is analysed.
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REFERENCES
Books and Journals
Michalski, G., 2016. Full operating cycle influence on the food and beverages processing firms
characteristics. Agricultural Economics-Zemedelska Ekonomika. 62(2).
Davis, B and et.al., 2013. Food and beverage management. Routledge.
Ko, W.H., 2013. The relationship among food safety knowledge, attitudes and self-reported HACCP
practices in restaurant employees. Food control. 29(1). pp.192-197.
Wambua, J., 2014. Food and Beverage Operations Management. Wiley.
Reynolds, D.E. and et.al., 2013. Study Guide to Accompany Foodservice Management
Fundamentals. Wiley.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality, tourism,
and leisure. Routledge.
Scullion, H., 1994. Staffing policies and strategic control in British multinationals. International
Studies of Management & Organization, 24(3), pp.86-104.
Online
Food & Beverage Operations Management: Levels & Roles, 2017. [Online]. Available
through:<http://study.com/academy/lesson/food-beverage-operations-management-levels-
roles.html>. [Access on 19th May 2017].
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