Food and Beverages Management Report: Hilton Hotel Analysis

This report provides a comprehensive analysis of food and beverage management, focusing on its critical role in the hospitality industry, particularly within the context of the Hilton Hotel. The report delves into the characteristics of food production and service systems, examining table services, self-services, and specialized services, while also exploring the factors that influence recipe and menu planning, such as organizational objectives, staff skills, nutritional value, raw material availability, and seasonal ingredients. It compares the cost and staffing implications of different food service systems, including self-service outlets, cafeterias, and restaurants, and justifies the suitability of these systems for various venues in London, with a specific focus on table and buffet services. Furthermore, the report emphasizes the importance of financial statements in food and beverage operations, highlighting costing, considerations, and gross profits. It also covers cost analysis, purchasing processes, and the compilation of food services for the hospitality industry, including the selection and justification of recipes for menus. Finally, the report includes a plan for a food and beverage service for a hospitality event, along with an evaluation of factors determining the service's success and recommendations for improvement, along with discussing two dishes from different regions while maintaining quality and health standards.

FOOD AND BEVERAGES
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the characteristic of food production and food and beverages services system......1
1.2 Factors which affect recipe and menu for specific system...................................................2
1.3 Compare the cost and staffing implications for different system.........................................3
1.4 Justify suitability of system for different two venues serving foods in London...................4
TASK 2............................................................................................................................................5
2.1 Discuss the importance of financial statements in food and beverages operations..............5
2.2 Cost out for one product within the business environment...................................................6
2.3 Critically analysis the purchasing process for the F&B sector.............................................7
TASK 3............................................................................................................................................9
3.1 Compile food services for hospitality industry.....................................................................9
3.2 Justify the selection and suitability of recipes for menus...................................................10
4.1 Plan a food and beverage service for a hospitality event within an agreed budget.............10
4.2 Implement the planned service maintaining standards of quality and health, safety and
security......................................................................................................................................11
4.3 Evaluate factors to determine the success of the service, making recommendations for
improvement.............................................................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food and beverages management play a very important role within the hospitality
industry to make sustainability of customer. It assists to focus on goodwill of the enterprise to
enhance profits and revenue (Kotas, 2014). Further, hotels are performs their functions to
maintain quality and standard of food to make loyalty towards customer at workplace. Present
study is based on Hilton hotel which participate in Share and Care event to enhance their
outcomes. In addition to this, the cited firm focus on their operations to feels very happy to
customer when they arrive at workplace.
In this context, present report covers combination of theory and practices for participating
in event to serve and promote effective and qualitative food products. Furthermore, it
demonstrates importance of financial statements in food and beverages operations. Moreover, it
demonstrates use of cost and pricing process for menu created in the event. In addition to this, it
demonstrates factors to determine success of services which provide during share and care event.
At last, it explains two dishes from different region in which quality and health can be maintains.
TASK 1
1.1 Discuss the characteristic of food production and food and beverages services system
Hospitality business serve effective food products with conventional method to serve it.
This is the best way to make the freshest food and beverages goods in Hilton hotel. In this
context, the company purchase raw material from effective suppliers to produce qualitative
products (Cousins, Lillicrap and Weekes, 2014). There are different types of services are using at
workplace as follows:
 Table services: Hotel use table services to serve food. Waiters of the organisation bring
the food to make ready products. In this aspect, the chosen organisation involves plated
services and silver services which found within restaurants. This types of services are
ordering from menu card by customer when the are enters in workplace. Services are
providing by staff customer (Barquera, Campos-Nonato and Rivera-Dommarco, 2013).
 Self-services: The company is also using self-service to provide effective goods at
workplace. In this way, customer are requires help by themselves from a buffet counter.
This type of services can be found in different cafeterias and canteens of Hilton hotel.
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Customer are selecting their food item onto a tray and they carry themselves (Bosona and
Gebresenbet, 2013).
 Single point service: This is emphasizes to customer orders, pays and receives food and
beverages are licensed premises in a fast food operations at vending machine. In this
context, the cited firm take payment and order only single platform. In this aspect,
customer come and carry their food products. At single point services are taken on the
following basis:
Preparation of service to serve food and beverages
Booking of products and services
Giving greeting for particular product and service
Serve food to people
Serve beverages at workplace (Wang, Willis and Rodgers, 2014).
Clearing bill for products and service
Billing
Deals with payment
Clearing the services
 Specialized services: Food and Drink in Hilton hotel are taken to attract customer. In this
type of services are includes tray facilities at workplace. In this way, the company is
using, hospitality services such as aircraft, trolley services and home delivery. In addition
to this, the chosen business also providing their outcome at room and lounge. As results,
it makes high profitability at workplace (Kelly, King and Go, 2015).
1.2 Factors which affect recipe and menu for specific system
Menu is the list of different dishes which serve in a given meal. In addition to this, menu
planning is the selection of food and beverages products for particular event. There are various
factors which create impact on planning and creating recipe and menu. They are as follows:
Objectives of the enterprise
Objectives of Hilton hotel is to enhance their products and services through attract
potential customer. In this way, they are concentrate on customer requirement so that it is
essential to considers good resources (Tiwari and Jindal, 2017).
Skills of kitchen staff
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In order to provide services to customer, it is important to enhance skills and knowledge
of employee. This is because, if Hilton hotel not providing proper training to their members, they
are unable to offer qualitative services. As results, it creates impact on brand reputation of the
company.
Quality and nutritional value
Quality and nutritional aspects are also creates value to perform functions and operations.
In this aspect, the cited firm need to focus on nutritions and qualitative elements which affect to
the business and its operations (Barquera, Campos-Nonato and Rivera-Dommarco, 2013). This is
because, it attracts to customer through Hilton can promote their services in different areas.
Availability of raw material
Raw material of the chosen company need to be effective and efficient because it highly
impacts on the operations (Banna, Reicks and Johnston, 2016). With the help of qualitative
material, Hilton can easily attract potential customer ad enhance profits and revenue. Apart from
this, if in the cited firm there is no raw material availability, customer move towards other
enterprise. As results, it adversely impacts to the business operations.
Seasonal ingredient
According to seasonal ingredient, the cited firm is affected in their food products. In this
aspect, recipe is not made when the business have no material. Therefore, it reflects to guest for
their taste preferences (Haddock, Poston and Reeves, 2014). In this way, Hilton need to ascertain
guest needs at workplace so that ingredient includes on their requirement basis.
1.3 Compare the cost and staffing implications for different system
As per the hospitality industry, cost and staffing considers very dramatically. Manager of
Hilton hotel require make their products very carefully to assess cost on each activity. It will
assist to make balance between price and menu to ensure acceptable profit margins (Banna,
Reicks and Johnston, 2016). On the following basis cost and staffing implication can be take in
different system:
Different types of food outlets Cost implications Staff implications
Self-service outlets, Dells and
vending machine in Hilton
hotel
Food served is mostly made of
readily available material at
very low cost (Sierra, Taute
Staff implication are taken at
very cost. Not kitchen staff
member are requires perform
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and Turri, 2015). In addition to
this, at Hilton minor storage
require make effective
functions and operations.
functions and operations.
Services can be manned
unskilled member of the
chosen enterprise.
Cafeterias, pubs, bars and
buffet services are take place
In this aspect, low services
cost are take place which
demonstrate food cost that are
depends on aims of the
organisation.
Skilled, semi skills and
unskilled kitchen and service
staff member are take place.
Within Hilton fewer employee
take place in table service
restaurant.
Restaurants Cost implication in restaurant
ranging from low to high
quality production, material
and storage cost on the basis of
quality level outlet (Pizam,
Pizam and Ellis, 2016).
Combining of high skilled
member and low skilled
assistants will help to keep
personnel cost at down level.
Restaurant where high level of
catering requires
High quality raw material are
use for cost implications.
There are various seasonal
ingredient uses to provide food
and beverages to attract
customer.
In this aspect, only high skilled
and service staff implication
requires make sommelier.
1.4 Justify suitability of system for different two venues serving foods in London
In order to justify the system within Hilton hotel, following are two elements are take at
workplace. In this aspect, food and beverages are establishes in effective way which are as
follows:
Table services
Table services are work in effective way for business in different terms. Hilton hotel can
give complete service with feeling comfortable according to situations (Haddock, Poston and
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Reeves, 2014). As per the customer situation, staff member can take following aspect to provide
services at workplace:
 American style: In this style, it could be recommends that there is wide variety of food
and beverages outlets such as restaurant of different size, pubs and airlines.
 French style: French style is more intimate formal dinner for each individual, two
member and small group of people.
 Russian or Silver style: Russian style is practical and simple services which design to
serve many customers in effective manner. This system also provides various advantages
to serve for larger table and banquets (Barquera, Campos-Nonato and Rivera-Dommarco,
2013).
 English style: English style is suitable for less formal dining within small and big groups
as well.
Buffet services
This types of services are successfully applied in commercial and non commercial food
outlets. It is advantages to reduce serving staff and offering food products as the possibility of
products (Cousins, Lillicrap and Weekes, 2014). Generally people are prefer in wide choice
which assist to make food products that are helpful to create system in term of formal and
informal arrangement. It also attracts to customer experience that are used within restaurant,
canteen and large events. Within the Hilton hotel, this style assist to make attractive and
colourful products at workplace in the best manner. Buffet catering in London are expanded day
to day so that it create positive impact on the company and its operations. With the help of buffet
services, UK can attract potential candidates from India so that it deliver effective results at
workplace (Gardner, Whitsel and Johnson, 2014).
TASK 2
2.1 Discuss the importance of financial statements in food and beverages operations
In respect to perform functions and operations in Hilton hotel, financial statements
are assist in various elements. In this aspect, balance sheet and trading and P&L account
demonstrate different things which encourages people (Banna, Reicks and Johnston, 2016). They
are as follows:
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 Costing: Within the cost menu, it is very important to identify direct and indirect cost
which involves in the menu. Hilton hotel need to make balance between these cost that
demonstrate success within the organisation. In financial statements, there are two types
of cost take place such as direct and indirect. Direct cost are relates with such ingredient
which go for compiling the menu (Kotas, 2014). In respect to assess food cost, absolutely
dish is taken at workplace that considers with element such as salt, pepper, oil and butter
amount etc.
 Consideration: In this way, such element which offer by the company, are included. For
example, fish, paste and so on. Balancing the cost of a menu require juggling of the
number of low cost, high margin and high volume dishes, etc.
 Gross profits: Gross profits in financial statements show difference between selling price
of dish and cost of the ingredients. It assists to measure percentage of selling price of the
products that is most important for profitability at workplace. To determine successful
operations at workplace, gross profits are requires high to that Hilton can negotiate their
resources with the best possible products (Reynolds, Mcclusky and Powers, 2013).
 Cost statements: Apart from other statements, cost sheets are reflects cost of the item and
services which requires in particular project and department to perform functions and
operations. For instance, department cost sheets are includes material outcomes, labour
cost and overhead. It records all elements that are defined for particular place and
operations. When any business operating new plan or project, it is very important tool
which describes to analysis option which are best for the enterprise. It includes full cost
statements and direct cost statements (Sierra, Taute and Turri, 2015).
2.2 Cost out for one product within the business environment
For new dish that is Italian meat with beer and soft drinks, following element are
considers to make it:
Sales Annual financial statements
Revenue of the company £1,224,000.00
Food £1,080,000.00
Wine £120,000.00
Beer £18,000.00
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Soft drinks £6,000.00
Cost of goods sold
Food £324,000.00
Wine £36,000.00
Beer £5,500.00
Soft drinks £1,900.00
Total cost of goods sold £367,400.00
Cross profits £856,800.00
Labour cost £173,000.00
Variable cost £8,000.00
Electricity £3,500.00
Gas £3,000.00
Water £800.00
Uniform £700.00
Net profit £675,800.00
2.3 Critically analysis the purchasing process for the F&B sector
Within the Hilton hotel, purchasing process is determines effective results and
performances with effective way. It demonstrates, purchasing process to make high profits and
revenue at workplace. Necessary products and raw material are used in production process. Thus,
smaller business and F&B management need to take effective process at workplace. As per the
view of Pizam, Pizam and Ellis, (2016), there are various steps taken which demonstrates
purchasing process at workplace. They are as follows:
Desired quality
When the business plan their menu, they have to consider desired material according to
menu style, service style and organisation standards and aims. Quality of products within Hilton
hotel is considers that create impact on the business performances and outcomes. It will assist to
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make high profitability and positive outcomes which can be manage according to standards. In
addition to this, aims are also requires to cover-up that bring effective results (Tiwari and Jindal,
2017).
Quality required
Ingredient of the products are used which includes the best quality and standards. Hilton
has responsibility to maintain their resources which helpful for proper attention. In addition to
this, they have to negotiate fresh material which covers for better production and outcomes. In
this way, freshness also requires creates positive impact on the business outcomes. Thus, careful
operations require for maintain relations with various people together. Before manufacturing,
enough order also requires which make profitability at workplace (Haddock, Poston and Reeves,
2014).
Supplier
Hilton hotel can deals with different types of suppliers to make their products effective
such as Wholesaler, local farmers, food brokers, location and many others facilities. Wholesaler
are provides ready-made food products and beverages to the company such as beer, col drinks
and many other equipments (Barquera, Campos-Nonato and Rivera-Dommarco, 2013). Further,
local farmer are providing raw material to the company to produce products and services at
workplace. For instance, rice, wheat, pulses and many more things.
Delivery options
In this step, Hilton hotel take delivery option through they can make product in effective
way. It will assist to take food from place to the company. In this way, the company is selecting
way through they are able to deliver effective information and outcome at workplace (Renton,
Daellenbach and Richard, 2015). There are various elements which can be used such as speed,
service and short notice availability.
Price
On the basis of quality and standards, the cited firm need to deliver their operations. In
this aspect, to attract potential customer business need to use the lowest price products. Further,
best services need to be delivers at workplace so that customer can be enhance easily (Bosona
and Gebresenbet, 2013). In addition to this, they are also focusing on value of products which
need to be manager at workplace through qualitative resources.
Payment option
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There are different types of payment options that can be used by Hilton for purchasing. In
this aspect, they can consider credit, checks, bank transfer and cash (Wang, Willis and Rodgers,
2014). These payment modes are assist to create qualitative products and services at workplace.
It is safe modes for doing payment at workplace. Thus, the chosen business has opportunities to
create better facilities and results at workplace.
Storage availability
Further, Hilton need to concentrate on various other element for create positive
environment at workplace. In this aspect, they can enhance profitability through making pantries,
refrigerator facilities, freezers and walk in coolers (Kelly, King and Go, 2015). It will assist to
make effective products and services through the business can gain positive environment.
TASK 3
3.1 Compile food services for hospitality industry
In order to compile with right menu for hospitality events Hilton hotel need to take part in
Share and Care event (Kelly, King and Go, 2015). In this way, there are two types of dishes
serve within the market that demonstrate to make effective results and performances. They are as
follows:
Kids birthday menu card
Mains (Non veg dish made with chicken)
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Ill
ustration 1: Purchasing process
Sources: (Reynolds, Mcclusky and Powers, 2013)