Food and Beverage Operations Management Report: Montrose College Event

This report examines food and beverage operations management within the context of a food festival organized by Montrose College students. It highlights the characteristics of food and beverage systems, factors influencing menu and recipe creation, staffing and cost implications, and the suitability of different food service systems. The report emphasizes the importance of considering customer preferences and cultural tastes when designing menus. It also addresses cost control strategies, including purchasing products at minimum cost to maximize profitability. The report outlines a plan for a food and beverage event with a budget of £8000, emphasizing the need to maintain quality, safety, health, and security. It references academic sources to support its analysis of sustainable procurement and supply chain management in the food and beverage industry. Desklib provides similar past papers and solved assignments for students.

Food and Beverage Operations
Management

Table of content
• Introduction
• Characteristics of food and beverage system
• Factors affecting menus and recipes
• Suitability of food system
• Use of Cost and pricing process
• Food and beverage menus
• Suitability of selected menus
• Food and beverage plan
• Implementation of plan
• References

Introduction
 Food and beverages plays an important role in everyone's life.
 Variety of food and dishes are served all around the world.
 Present report is based on preparation done by students of
Montrose college for a food festival.

Characteristics of food beverages and
production system
• Wide range of food products are consumed by individuals on
daily basis.
• There are different type of culture having different kind of
tastes, spices, flavours and techniques of making the food.

Factors affecting recipes and menus
• It is a moral duty of an organisation to consider all their
customers while preparing the menu cards.
• It helps them in including appropriate recipe items in this
menu card. This is helpful for them to attract a large number
of users

Staffing and cost implications for different
food system
• Employees and staffs play an important role in successful
implementing a food and beverage operation.
• Selection of staff members should be given proper
consideration of factors including their skills, knowledge,
qualities, capabilities and many more

Suitability of food system for beverage and
food outlets
• For justify the suitability of food and beverage programme
students who are taking part in conducting the fair can use
counter service.
• It helps in displaying food in an attractive way on tables.
Presentation plays an important role to influence customers
towards different categories of food.

Pricing and cost process
• In food and beverage industry cost is referred to that total
money which is used to consume the product.
• Students who are taking part in activities of fair should try to
buy products at an minimum cost so that profitability can be
maximised and efficiency can be achieved.

Beverage and food menus for an hospitality
event
• Menu card containing different type of food and their cost is a
central of any food industry.
• It is the first impression on customers so proper consideration
should be given by companies on this.

Selection and suitability of recipes for
menus
• Counter or buffet system can be used by students in fair.
• In an event or programmes large number of people take part
having different tastes and values.

Plan for beverage and food event in an
hospitality industry
• It is very important for all students who are taking part in food
festival to make an plan according to their budget which is
£8000.
• In this given budget they can purchase decide number of items
they want to purchase or produces to serve it to large number
of customers.

Implementation of plan with maintaining
quality, safety, health and security in event
• In today's business environment customers are looking for
quality more than quantity.
• That's why it become necessary to maintain quality, health,
security and safety of employees at workplace

References
• Lehtinen, U., 2012. Sustainability and local food
procurement: a case study of Finnish public catering.
British Food Journal. 114(8). pp.1053-1071.
• Meehan, J. and Bryde, D., 2011. Sustainable procurement
practice. Business Strategy and the Environment. 20(2).
pp.94-106.
• Xu, L. D., 2011. Information architecture for supply chain
quality management. International Journal of Production
Research. 49(1). pp.183-198.

Thank you