This report provides a comprehensive analysis of food and beverage operation management, focusing on the practices of the Four Seasons Hotel in London. It begins with an introduction to the core activities involved, from purchasing raw materials to maintaining service quality. Task 1 examines the characteristics of food production and beverage service systems, including self-service, centralized, assembly, and cook-freeze systems, and their suitability within the context of the Four Seasons. It also explores the factors influencing recipes and menus, such as economy, location, and culture. Task 2 delves into the use of financial statements, cost and pricing strategies, and the purchasing processes within the food and beverage operations. Task 3 presents a case study for a hospitality event and justifies the menu choices made. Task 4 focuses on health and safety standards and the critical factors that determine service success within the hotel. The report concludes with a summary of the key findings and recommendations for optimizing food and beverage operations.
![[object Object]](/_next/static/media/star-bottom.7253800d.svg)
