Food and Beverage Operations Management Case Study

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Food and Beverages Operations
Management.
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Contents
Introduction:................................................................................................................................4
Task 1:.........................................................................................................................................4
1.1 Characteristics of Food Production Systems and Food & Beverage Service Systems:....4
1.2: Factors Affecting Recipes and Menus for Specific Systems:...............................................5
Restaurants with different systems:.............................................................................................6
1.3: Comparison of Cost and Staffing implications for the different systems:...........................7
Types of outlets of three brands...............................................................................................8
Cost Implications.....................................................................................................................8
Staffing Implications...............................................................................................................8
Hardee’s : Self-Service outlet..................................................................................................8
Chef’s Table : Cafeteria or Buffet Services.............................................................................8
Forage & Chatter :Restaurants.................................................................................................8
1.4: The Suitability of systems for particular Food and Beverage Outlets:.................................8
 Cafeteria or Buffet Services:.............................................................................................9
 Restaurant Services:..........................................................................................................9
 Event Catering Services:...................................................................................................9
 Self-Services:....................................................................................................................9
Task 2:.......................................................................................................................................10
2.1: Use of Financial statements in Food and Beverage Operations:........................................10
 Balance Sheet:.................................................................................................................10
 Income Statement:...........................................................................................................10
 Retained Earnings Statement:.........................................................................................11
 Cash Flow Statement:.....................................................................................................11
2.2: Use of Cost and Pricing Processes by costing the recipes:.................................................11
Ingredients of Chicken Cuisine:............................................................................................11
2.3: Analysis of Purchasing Process from Service Event:.........................................................12
Task 3:.......................................................................................................................................14
3.1: Preliminary Menu:..............................................................................................................14
3.2: Justification of the selection and suitability of recipes for menus:.....................................16
Task 4:.......................................................................................................................................17
4.1: Planning Food and Beverage Service for any hospitality event within allocated budget:. 17
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4.2: Implication of the Planned Service with proper Standard of Quality and Health, Safety
and Security:..............................................................................................................................19
4.3: Factors for Successful Service and Recommendation for Improvement:..........................20
Conclusion:................................................................................................................................20
References:................................................................................................................................21
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Food and Beverages Operations Management
Introduction:
The food and beverage industry is the largest and pivotal industry among all the industries as it
directly impacts the health of people. Therefore, it is important to make sure the quality of the
production processes in the food and beverage industry is optimum. The industry’s operations
management department is responsible department for keeping check on its operations and
production to ensure the continuous improvements in its processes. (McClements, 2018).
Task A:
1.1 Food Production & Beverage Service Systems:
The food production system offers the productions and preparation of the foods from raw
material to finished available foods for consumers. It contains three processes that start from
input then processing of the foods and the last one is output. While food and beverage service
systems consist of providing the services to the consumers available to avail the food and drinks
to enjoy. It is very important to know the attributes of both the systems which are effective for
this specific industry. (Tonozuka, 2003).
 Centralized Food Production and Service System:
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After enhancing the importance of the F&B industry, a centralized food production system is
introduced for making a cost-effective service sector.it is the process where there is a one-stop
production that occurs. In this system, there are skilled labors for the production of foods, one
centralized kitchen available for the making of foods and offering services from other locations
named as finishing kitchen having small-sized staffing who are semi-skilled labors and small
spaced kitchen only for service offerings (Tonozuka, 2003).
 Sous-Vide Food Production and Service System:
It is the system where the proper system has implemented to prepare the food and make delicious
foods. Its process including as vacuum conservation, blast chilling, chill store procedures and the
regeneration for offering the service according to the locations of the consumers They offer a
vast production of food and efficient labors provide a great deal of the services (Lee & Lee,
2015).
Service System
There are several method of service system which includes:
 Conventional System: In this system items of the menu are prepared in the kitchen and
cannot be prepared in advance because it is required to be served either hot or cold. It is
usually used by the small food service operator. It is helpful in maintaining the food
quality and achieving better standards of quality.
 Commissary or Central Production System: This is the system which is separated
from the kitchen and it is developed by using the technological innovations that requires
highly employed staff for carrying out the functions.
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 Ready Prepared Service: This is a system where the food is well prepared and stored in
advance and then storing this food which can be used later on. This service include
chilling method, freezing method.
 Assembling Service: In this the food is purchased from outside and then assembled at
the hotel kitchen and then served to the customers by either heating them or cooling them
as per the food specification.
1.2: Recipes and Menus for Systems:
There are several factors that affect the techniques of cooking meals and the menus for the food
production system of different restaurants. Factors such as family size, religion beliefs, taste, and
buying behavior of the consumers really affect the menus and the recipes. Accessibility of raw
materials of the production of food is also one of the factors which affect the menus and recipes.
If the raw materials are not available for processing the food, the recipes can be changed for
consumers (McClements, 2018).
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Restaurants Systems:
Hardees, chef's table & Forage & Chatter are three well-known restaurants in the UK. They used
different food production systems and service systems. Factors that affect the recipes of each
restaurant and the menu as well. Hardee’s use the call to order food production system and sous-
vide system for its efficiency. Forage & Chatter and Chef’s table have centralized food
production and service system that offers bulk quantity food to their customers (McClements,
2018).
 Religious beliefs:
Religious beliefs change the recipe in a way that the Muslim community wants the halal meat for
their food. Hardee, chef’s table and other restaurant has to focus on the recipe and the menu they
offer to the Muslim community.
 Consumer Buying power:
Consumer buying power can also change the menu of the restaurant accordingly. If the
consumer's buying power reduces the restaurant needs to change its recipes.
 Family size and Lifestyle:
Family size also affects food production and the menu. If a family size is big and has a large
number of individual's restaurant will offer the number of deals for the consumers. The lifestyle
of the individuals of the family also impacts the restaurant’s menu and recipe.
Recipe and menu planning is considered to be really important for the food industry as it is
detailing about the specific industry or hotel. There are several factors which are affecting the
menu and recipe of the specific industry that are:
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 Quality: The quality of the food should be good in terms of flavor, shape, color, aroma
and visual appearance because these all the major reasons of attraction for the customers.
 Facilities availability: While cooking or serving the food it is really important to have an
adequate space for cooking, availability of the equipment, maintaining the labor and work
flow. As this all has a major role.
 Nutritional Standards: It is really important for the customers to have nutritional and
healthy food which should be fat free, high is fiber. It is also important while preparing
the recipes to consider vegetarian and non-vegetarian factors.
Apart from the above stated factors, there are also some other factors which involve storage
requirements, supply level, price and quality stability, personnel skill level, procedure for
sanitation. Also, it is really important that HACCP (Hazard analysis and critical control
points) factors are considered while planning for the menu as this system is helpful in
preventing the food from any kind of damage to the food physically, chemically and
biologically.
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1.3: Comparison: Cost and Staffing for Systems:
When it comes to the restaurants with different food production systems, Hardee’s, Chef’s table
and Forage & Chatter are considering mixture of above mentioned methods (McClements,
2018).
For improvement in the system and enhancement of different methods there is a need to
understand the costs implications and staffing implications for specific systems and categories in
which food chain is occurred. Following are the detailed concepts of the cost and staffing
implication of three different categories of the food and beverages industry.
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Types of outlets
of three brands
Cost Implications Staffing Implications
Hardee’s : Self-
Service outlet
 The cost of this service outlet is low
as it is majorly dependent on the
quality and target customers of the
outlet.
 The storage for the materials is also
very low as compared to other
outlets.
 The cost involved for the purchasing
of raw material will eventually be
low with the lower cost and storage
materials. (Riley, 2005).
 There are few employees
who are said to be semi-
skilled in this outlet.
 The staff members of this
outlet consists of only few
employees who are expert
in offering extensive food
services.
 The staff services in the
outlet in varying from
customer to customers.
Chef’s Table :
Cafeteria or
Buffet Services
 In this café the cost is basically
dependent on the purchasing power
and income earned by the customer.
 The cost of buffet system is very
low.
 The requirements of
employees in this café is
quite low currently.
 The skilled labors are
available which are
providing the required
service in the kitchen.
Forage &
Chatter :Restaur
ants
 The food storage and the availability
of the raw materials is depending th
customers who are major target.
 It is offering all quality of food
products from high to low depending
the choice of customers.
(McClements, 2018).
 The service provided by the
staff is delivered in
appropriate manner.
 This restaurant consist of
highly skilled labors which
are also providing training
to their subordinates.
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1.4: Systems Suitability:
There are four considerable categories in the food and beverage industry. Such service systems
are based on the particular stability with regards to its environment and the customer’s choices.
The three restaurant taken are Chef’s table, Forage & Chatter and Hardee’s Café. Each of these
restaurant are providing the extensive services to customers as per suitability. Following are the
suitability of the structures for different categories:
 Cafeteria or Buffet Services:
When customers come to visit cafeteria or buffet to avail the service, they stop for a short time
period. Hence ambiance of the cafeteria is well organized than the self-service category. People
come for speedy mealtime there. Chef’s table is the restaurant which is offering the buffet
services to its customers visiting the restaurant that will be providing the customers with varied
food options and unlimited quality at the buffet arranged at the hotel. (McClements, 2018).
 Restaurant Services:
This type of ambiance exists for the get together, official gatherings and meetings. People come
to meet for the official purposes and meeting with the large number of individuals like fun-based
gatherings after a very long time. Restaurant services are well disciplined and well-mannered for
the customers. Employees also behave like specialized and well-trained service providers.
Forage & Chatter is the restaurant which is offering the services to the customers in large
number by keeping in mind the needs and requirements of the customers. (Riley, 2005).
 Event Catering Services:
In this category people plan their big events such as weddings, birthday parties and different
festive. Event planners usually plan such big events (Riley, 2005). Though specialized people
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organize these kind of the events majority of the people are well-experienced in this field. In this
formal event catering services menus must be special and staffing and costing implications must
be high.
 Self-Services:
This type of services occurs mostly in the malls and on the roadside location where people get
done their services with fast time duration. Different type of automatic hawking machine
available for the services of the customers. Service providers are available there to take orders.
Semi-skilled employees provide services to the customers for their satisfaction. Hardee’s café is
a self-service outlet where the customers are requested to serve themselves as there is no
availability of waiters to take the orders and deliver the food.
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