Food and Beverage Operations Management Report - BTEC HND Unit 5

This report delves into the intricacies of food and beverage operations management, exploring various aspects crucial to the hospitality industry. It begins with an introduction and an overview of food production and beverage production systems, including traditional, centralized, and cook-chill processes, and the different service styles like table service and self-service. The report examines factors influencing recipes and menus, such as guest spending power, food production costs, and location. It compares the costs and staffing implications of different systems, emphasizing the importance of equipment, staff, and training. Furthermore, it assesses the suitability of these systems for different outlets within a theme park like Valentine Park, considering main restaurants, coffee shops, and dining restaurants. The report then covers costing and pricing processes, including value-based and competition-based pricing. It also includes a sample food and beverage menu for a hospitality event, along with justifications for menu selections based on customer preferences and event needs. Additionally, it outlines a plan for food and beverage service within a budget, considering transportation, tickets, food, and beverages, along with the implementation of planned services from both customer and service provider perspectives. The report concludes with a list of references used in the analysis.

Food Beverage Operations Management
Part A

Content
• Introduction.
• Characteristics of food production and food and beverages production system
• Factors affecting recipes and menus for specific system
• Comparison between cost and various staffing implications for different system
• Suitability of those system for particular outlet
• Use of costing and pricing process
• Compile a food and beverage menu for hospitality event.
• Justification of selection of menu
• Plan a food and beverages service for hospitality business in a budget
• Implementation of planned services
• References

Introduction
In an hospitality industry, management have to show more concern on
their food and beverages which are provided by them. They pay their
maximum attention towards this concept because it is an essential thing
from which they can generate more and more revenue.

1.1 Characteristics of food production and food and beverages
production system
Food production system have various number of system approaches
which help in making this operation effective at any hotel or resort.
Valentine park can use this concept for making and serving superior
services to their guest which are as follow:
• Traditional
• Centralised
• Cook chill process
Different services that are provided to their guest as-
• Table service
• Self service

1.2 Factors affecting recipes and menus for specific system
An organisation have to consider some factors before preparing their
menu card. All these factors are helpful as per discussing about their
customers and their choice. Valentine park arrange a summer fair for
that they want to set price of their products which are as follow:
• Guest spending power
• Food production cost
• Location of resort

1.3 Comparison between cost and various staffing implications for
different system
Cost minimisation and employing right person on job is one of a most
important decision which an organisation have to taken in their
account. If they failed in do such type of things, they might have to
suffer in production of low quality goods and low satisfaction level of
customer.
Following are some points which are in context of valentine park and
related to cost and staff implications:
• Equipments
• Staff
• Training

1.4 Suitability of those system for particular outlet
Valentine park is an amusement theme based park in which various
number of departments are divided. Hence, all these points have to be
consider while preparing any particular decision about them. Hence,
various sub divided groups are as follow:
• Main restaurant
• Coffee shops
• Dinning Restaurant

2.2 Use of costing and pricing process
Management have to set such range of products which is incur at last.
Also they have to taken into account fixed cost which do not get vary
and variable cost which get changed according to requirement of time.
There are mainly two basic pricing techniques which are as follow:
• Value based pricing
• Competition based pricing

3.1 Compile a food and beverage menu for hospitality event
Valentine park have to settle down range of their
products according to users.
Cappuccino
Lunch Meals
1. Cold coffee 1. Vegetable
sandwich
1. Chicken
2. Star gold 2. Mix grill puff 2. Pizza
3. Mix buster 3. Chicken puff 3. Butter albino
4. Mix vanilla 4. Mozzarella puff 4. Mix grill

3.2 Justification of selection of menu
As per in above mention menu card there are many things which have
new nature. As per this majority of people who leads to come there are
belong to Britain, hence, products have to get involved according to
their nature. Several number of other points are as follow:
• Customer preferences
• Menu choice
• Meals according to event

4.1 Plan a food and beverages service for hospitality business in a
budget
As per the budget for event is £8000. Number of person who wants to
be a part of this event is 200 out of them 150 are adults and rest are
children.
• Transportation: 10*200= 2000
• Tickets: 14*200=2800
• Food: 8*200=1600
• Amusement usage: 3*200=600
• Beverages: 4*150=600
• Other amenities: 2*200=400

4.2 Implementation of planned services
Implementation of service planned is must which help in making the
success of scheme which formulates by group of person. In this
context, group of individual have to use varieties of techniques in this
scenario. For this context, various service plans are as follow:
• Book resort.
• Book tickets and deposit money into it.
• Decorate amusement by analysing all rides
• Ensure about security and safety issue.
• Get feedback from others about location.

Continue...
This service plan is according to customer perspective. Now a
services plan which is according to service provider as follow:
• Book resort
• Take deposit
• Decorate the park
• Ensure services
• Serve according to function sheet
• Get feedback from customer

References
AbuKhalifeh, A. N. and Som, A. P. M., 2012. Service quality management in hotel industry: a conceptual
framework for food and beverage departments. International Journal of Business and Management. 7(14).
p.135.
Adeoye, A. O. and Elegunde, A. F., 2012. Impacts of external business environment on organisational
performance in the food and beverage industry in Nigeria. British Journal of Arts and Social Sciences. 6(2).
pp.56-65.
Akkerman, R., Farahani, P. and Grunow, M., 2010. Quality, safety and sustainability in food distribution: a
review of quantitative operations management approaches and challenges. Or Spectrum. 32(4). pp.863-904.
Cichy, R. F. and Hickey, P. J., 2012. Managing service in food and beverage operations. American Hotel &
Lodging Educational Institute.