Comprehensive Analysis of Food and Beverage Operations Management

This report provides a comprehensive overview of food and beverage operations management. It begins by discussing the characteristics of food production and service systems, including planning, material purchasing, processing, and storage. The report then analyzes factors affecting recipes and menus, such as organizational objectives, staff skills, and budget constraints. A comparison of cost and staffing implications for different service systems is presented, followed by a justification of system stability for specific outlets. The report also examines the use of financial statements in food and beverage operations, including cost and pricing processes, and the purchasing process. Furthermore, the report includes the compilation of a food and beverage menu for a hospitality event, justifying recipe selections, and planning and implementing a food and beverage service within a budget, while maintaining quality, health, safety, and security standards. The report concludes with an evaluation of factors contributing to service success and recommendations for improvement.

FOOD AND BEVERAGES
OPERATIONS
MANAGEMENT

Table of Contents
FOOD AND BEVERAGES OPERATIONS MANAGEMENT.....................................................1
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
1.1 Discussing the characteristics of food production and food and beverage service system...4
1.2 Discussing the factor which are affecting recipes and menus for specific system...............5
1.3 Comparing the cost and staffing implications for different system......................................6
1.4 Justify the stability of the system for the particular food and beverage outlets....................7
2.1 Discussing the use of financial statement in food and beverage operation...........................7
2.2 Demonstrate the use of cost and pricing process..................................................................8
2.3 Analysing the purchasing process.........................................................................................9
TASK 2..........................................................................................................................................11
3.1 Compile the food and beverage with the menu for the hospitality event............................11
3.2 Justifying the selection and stability of recipe in the menu................................................11
4.1 Plan a food and beverage service for the hospitality event within and agreed budget.......12
4.2 Implemented the plan of the service maintaining the standard of the quality and health,
safety and security.....................................................................................................................12
TASK 1 , PART 2..........................................................................................................................13
4.3 Evaluating the factor which will help in making the success of the service, making
recommendation for improvement............................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15
Online........................................................................................................................................16

INTRODUCTION
In the world the food and beverage is the most important things that have to be use by
any life. Every life need the food for survival in this earth (Akkerman, Farahani, and Grunow,
2010). The body need the food and water in the daily basis. The human being can live 2 days
with out the water and he can live 1 week with out the food. So for the healthy life the human
beings need water and food. The water is in liquid form so the beverage is like the mixture of
liquids of f routes and vegetables. And food is in the solid form. The beverage have been drink
by the humans and the food have been eat by the humans. This have be prepared by the humans
only. This is the sale in the hotels and restaurants. The restaurant have its own industry to make
the food for the customer. Some thine the non healthy foods will affect the customer. This will
give effect on the industry. So the industry have to give the healthy foods and beverage in the
market.
TASK 1
1.1 Discussing the characteristics of food production and food and beverage service system
In the industry of the food and beverage the major thing is the production of the food and
service system of the food and beverage. This will help to be in the effective manner if the
industry want to develop in the society and in the market (Hill, and Hill, 2012). They have to
give the effective development if the characteristics of the food production and the service
system of the food and beverage. These characteristics are as follows:
Characteristics of food production
 Planing: In this the planing have to be done in the effective manner this will help in
making the effective production of the food. Because if according to the planing the
production of the food have been done this will become the effective and testy will make
the consumer happy.
 Purchasing of Material: For production of the food there is need some raw materials
these are like vegetable, spices and cooking material. This are very important in the
production of the food. The human resource are also very important in this materials and
resources the food have been produced (Wu, and Pagell, 2011). The good material will
help in making the testy woof and healthy food for the consumer.

 Processing: The process in the work that have to be implemented in the industry. There
are so many type of method used in the processing. So the processing have to be done in
the effective and healthy manner in the industry.
 Storing and cooking: The Cooking of the food is very important this will make the food
like eatable. Without this cooking the food can not be eatable and it will not be tasty in
eating (Mahalik, and Nambiar, 2010). Cooking have been done by the human resource
only. Some time the food have to be stored so the food can be used after some time.
Characteristic of food and beverage service system
 The service of the food and beverage should be in the attractive way.
 The delivery of the food and beverage should in the delivered in the effective time period.
 The presentation of the food been don in the attractive method.
 Effective response should be given to the customer.
 The service should be good in the industry.
1.2 Discussing the factor which are affecting recipes and menus for specific system
In the Resonant have to sale the finished and purchased food to the consumer in the
market. This will help in making full filament of the food requirement of the consumer. This this
finished good is known as the recipes (Taj, and Morosan, 2011). This recipes are written in the
menu card of the restaurant. The customer have to select the effective food recipes or menu as
per their need. There are several factor which will affect these recipes and menus. These are as
follows:
 Objectives of the organisation: Every organisation have their different different goals.
That have to be analysis because according to that only the work have to be done in the
organisation. They have to analysis the objectives of organisation. This will affect the
recipes and menu of the industry.
 Skills of kitchen staff: There are so many human resource which is need in this industry.
Because they have to make the effective food for the customer of their. So there are
different skills in the human resource who are working in the kitchen (Walker, and
Jones, 2012). They have to make the effective production of the food so that will satisfy
the customer.
 Quality and nutritional value goal: The food is made by the vegetable and some
factors. The spices s have also be mixed in that. This will make the tasty food. Their are

nutrients in the vegetables and foods that have to been provided more and more value to
the customer. According to this the processing have to be done.
 Size of organisation: There are three type of size in the market. Small, middle and large.
According to that they have to make the recipe and according to that only the menu have
to be set in the organisation.
 Availability of raw material: The raw materials ate very important in every industry for
the processing. This will converted into the finished good which have to be consume by
the consumer (Brotherton, 2012). For the processing the raw material have to bee need
and their quality should be good.
 Seasonal ingredients: Their are some vegetable which come in the particular season. But
as per the need of the recipes that have been need. The industry have ton purchases it in
the amount that is need and make it preserve and store and use it as per the need.
 Budget: This is the financial thing that will help in performing the work without this the
work cannot be completed. So according to the budget the recipes and menu have been
prepared.
1.3 Comparing the cost and staffing implications for different system
The cost is the price of the product or the food that we are serving and consumer are
consuming it. The cost is the of the product is shows that financial resource use in the
manufacturing the food. That is known as the cost. The cost have to be paid but by the consumer.
The consumer pay the cost plus profit that have been set by the industry. That will become the
price of the menu or recipe (Stadtler, 2015). Their are some factor that will use the financial
resource and that have be calculated in the cost collation. These are as follows:
 Skills that have been delivered to the human resource of the industry that will also take
cost.
 The communication with the customer will also take some cost.
 Improving the potential of the staff also take some cost . That will also include in the
cost.
 Legal rules and responsibility have to be followed by the industry this will also take some
cost.
 The standard of the performance will also need the financial resource.
 Purchasing of the raw martial also need some financial resource.

 The processing will needing the machine that also come by the financial resource.
1.4 Justify the stability of the system for the particular food and beverage outlets
In this industry they have to set their standard and services that have to be given to the
customers. Their are so many type of the services that can be given in the industry. But the
industry have to select the effective method of service to the customer.
 Buffet Service: In the restaurant the service can be give in this way . In this way the
recipes have been place at one place. The customer have to come and select the recipe
which he want to consume (Vogel, Papathanassis, and Wolber, 2012). He will take by his
one from their. This will help in making the consumer as the family gust. This will also
reduce the service cost also.
 Cafeteria service: In this style of service the consumer. The recipe have been presented
in the self by price the consumer will come and select from the presentation self. Then he
will select that and service man will give that recipe and take the money.
 Self-service: In the recipe have been given in the menu he will select that the recipe will
be given it in and he can take and go from their. This can be known as the take away
service.
The best service is the Buffet service this will have less need of the human resources.
That will help in reducing cost of human resource and this will reduce the cost of service. This
will also attract the customer because this will be giving the gust feeling to the consumer. It have
higher food cost and labour cost in the kitchen (Gilmour, 2013). The food presentation should be
effective this will affect the customer. The industry have to set the services style and system for
giving. They should not change it again because this will affect the cost.
2.1 Discussing the use of financial statement in food and beverage operation
The financial statement is made for analysing the financial resource used in the industry.
This have been prepared by the ever business. This will help in given the effective planing
because this will help in giving the knowledge where the financial resource have been used and
this will show his quantity also. For making the profit it is very impotent. This will help in
analysing the cost of the product which have been manufactured in the industry. There are server
way by which the financial statement have been prepared in the industry (Mok, C., Sparks, B.
and Kadampully, J., 2013). These are as follows:
 Dish costing sheet

 Statement of the operation
 Cost statement
 Variance analysis
 Sales record
These will help in making the effective financial statement in the organisation. But there
are sever cost that have to be concern by the food survive manager these are as follows:
 Food cost
 Beverage cost
 Labour cost
 Overhead cost
This will be analysis to make the financial statement in the organisation. The finanical
statement can be preparer in several method these are as follows:
 Balance Sheet
 Statement of cash flow
 Income statement
 Statement of retained earning
This will help in analysing the cost of the food that have to be sale in the market to the
consumer. This will help in analysing which factor are affecting more in the financial resource in
the organisation. This will help in analysing the resource that are impotent and that have to be
manage successfully(Wagner, Grosse-Ruyken, and Erhun, 2012). This will help in making goal
and objectives. This will shoe which have been required in the organisation. This will help in
managing the business.
2.2 Demonstrate the use of cost and pricing process
Every thing having some monetary values that are used in the organisation. Like
resource, human resource, machine and raw materials. When their cost have been calculated then
the cons will be combine and cost will be generated as per product. In this cost the several things
will be added. But the main thing is profit which have been added in every product (Mottola,
2010). This will make the price that have to be given by the by the consumer how have consume
the product. This have to be made by the financial planner.
Cost is the basic thing that have to be put in the price. On the cost the other monetary
value have been added. These are as follows:

 Dishes, menu and beverage list
 Sales mix
 Net and gross profit
 Fixed, variable, direct and indirect cost
 Cost elements
 VAT
 Discounting
These all will added in the cost that is calculates financial statement. That cost of several
tinges that are used in the organisation for the product sale. The process of making the price of
the product is are as follows:
 Cost of manufacturing +cost of presentation+ cost of resource+ cost of services + net
and gross profit= Price of particular product
 Price of particular product + VET – Discounts = Selling price of the product
2.3 Analysing the purchasing process
The customer have to purchase the food and beverage as per their need. The restaurant
will be the seller of they food to the customer. The food should be done effectively because this
will help in making the profit to the industry. The industry also have to purchase some raw
materials for the production. So the industry is also the purchaser and one other one is providing
that raw material food but for them that is finished goods (Kafetzopoulos, Psomas, and
Kafetzopoulos, 2013). The industry can be the both the Salle of some thing to consumer and
purchaser of some raw material that have to bee needed. Thy have so industry is also consumer.
The consumer have to follow this process:
Quality of the material for desired according to
 Menu style
 Service style
 organization's aims and standard
Required quantity
 According toe the stock of the ingredient for order or not to order.
 Use of the thing best before the date of expiry.
Supplier
 Wholesaler

 Local farmers
 Food brokers
 Purveyors with wide range of the product on offer
 Facility and location
Options of delivery
 Speed
 Service
 Short notice availability
Price
 best value of price
 lowest possible
Payment options
 credit
 Checks
 Banks transfers
 Cash
Availability of storage
 pantries
 Freezers
 Walk in coolers, freezers
 Refrigerator
TASK 2
3.1 Compile the food and beverage with the menu for the hospitality event
The hospitality event is some that have producing the service to the customer. In the
restaurant the food and beverage have to be serve to the costumer. So this is also the hospitality
place where the food and beverage have been given this will be the event. So this shows that this
is the hospitality event. There is the menu card in which the recipes names have been denoted.
There price have been denote in front of them also (Thompson, G.M., 2010). The menu have to
give this will give all the information about the product and services. This will help in making

the development in healthy relation with the customer. This will promote the activity of the
industry. This services have to be given in the effective manner in the market.
3.2 Justifying the selection and stability of recipe in the menu
There are several things that have to be analysis while selecting the recipe. This will help
in making the standard in the organisation these are as follows:
 Natural issues
 Balance diet
 Balance of colour
 Health and safety
 Hygiene issues
They are the main component that have to be analysis in the industry. Because this will
give effect on the customer. So while selection of recipe menu these have to be set as the
standard of the foods and beverage (Rushton, Croucher, and Baker, 2014). Their are several type
of gust that have to be also analysis in making the selection these are as follows:
 Vegetation
 Diabetic
 Children
According to this the food and beverage have been used and make recipe and that have to be
added in the menu. This will help in making the good menu in which every type of food will be
find for every open and some combinations have been given also in this.
4.1 Plan a food and beverage service for the hospitality event within and agreed budget
In the this industry the menu have been prepare in the planing in that the recipe name has
been give and price of the recipe have been given according to that the charge have been taken.
The planing is are as follows:
Menu
Foods:
Fresh salad, sausage and chips.............................................................................................5£
Jack-potato with vegetable....................................................................................................6£
Batter chicken with salad and chips.....................................................................................6£
Salad, Fish and Rice.............................................................................................................5£

Beverage:
Coffee or Tea …..............................................................................................................2£
Orange juice.....................................................................................................................2£
Beer..................................................................................................................................4,50£
Mineral water...................................................................................................................1£
Desserts:
Apple cake......................................................................................................................3£
Ice-cream........................................................................................................................2£
Fruit Salad.......................................................................................................................2£
This price is after adding the VAT
This have been planed that have decorated in the menu card . This will in making the
making for the restaurant.
4.2 Implemented the plan of the service maintaining the standard of the quality and health, safety
and security
This hospitality is the work which go on till the end of the earth. In the service have been
provided. The planing have been done before. But now the place have been selected where the
implementation have been done of the planing. For the implementation this should be the human
resource need and some equipments are also need (agell, , Wu, and Wasserman, 2010). The good
infrastructure have been need . This infrastructure will help in making the attraction to the
customer.
But in the implementation there are several thing that have to be take care. The food and
beverage which we are providing that should be in the good quality. This will give the attraction
to the customer. If quality and quantity is not good then this will help in making. This is the thing
that is providing to the customer if that is not in the good value then this will give the negative
effect on the customer and if it is in the good way then this will help in making the customer
coming again and consuming it.
The food and breakage is such a thing that can make the problem in the human body. So
the food and beverage should be given in such a way so that this will not harem to any body
(Mahalik, and Nambiar, 2010). Their should be thing in the mind while making the recipe. That
this recipe will be safe, healthy and secure for consuming by the consumer.

TASK 1 , PART 2
4.3 Evaluating the factor which will help in making the success of the service, making
recommendation for improvement
There are are several factor which is impotent in the manufacturing of the food and
beverage industry. And some of the major factor are given in the above report. Th this the human
resource and their skill are very important in the organisation. In this report the human resource
have to be manage effectively and their skill should be the effective. The financial resource is
also in portent to manage for this the financial statement have been prepaid. This will help in
making the price of the product. That will be use in the market. The recipe have to be made
according to the need. Their should be recipes that have to be selected which will be consumed
by every one (Hill, and Hill, 2012). The planing have to be done effectively the menu have to be
give every detail. By analysing there are some recommendation.
Recommendation
 The food and beverage should be healthy thy must be safe and secure to consume.
 The pricing have been don effective.
 The menu have to show every information.
 The purchasing product should be done effectively because this will help in making the
profit.
 The vegetable and raw materials are used healthy this will give attractive and make testy
recipe.
CONCLUSION
The food and beverage having his one industry in the market. They are making recipe and
proving to the customer in the market. For providing there are several thing that have to be take
care like the factors which will affect that have to bee analysis. The human resource have to be
the effective skills. The financial statement ha to be prepaid by this the cost have been analysis
on basis of that the cost of product will be find. This will set some price that price is known as
the selling price. The purchasing have some process that have to be followed. The planing should
be done in the effective way. The should be take care of health , safety and security. This will
help in making the profit in the market by this industry.