A Comprehensive Report on Food and Beverage Operations at Hilton Hotel

This report provides a detailed analysis of food and beverage operations, focusing on the context of the Hilton Hotel. It begins with an introduction to food production and beverage service systems, exploring their characteristics and importance in the hospitality sector. The report then delves into factors influencing recipes and menus, emphasizing the impact of operation size, objectives, customer needs, and resource availability. It examines the cost and staffing implications of different food service systems, comparing restaurants, cafeterias, and self-service outlets. The suitability of various service systems, particularly the buffet system, is assessed, highlighting its advantages and disadvantages. The report further explores the use of financial statements in food and beverage operations, including dish costing and cost statements, while also analyzing the purchasing process. It covers the creation of food and beverage menus for events and justifies recipe selection. Finally, the report discusses planning a food and beverage service within a budget, maintaining quality, health, safety, and security standards, and determining the success of the service with recommendations for improvement.

Food
and
Beverage
Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1 ...........................................................................................................................................4
1.1Characteristics of food production and beverage services system........................................4
1.2 Factors affecting recipes and menus for specific systems....................................................5
1.3 The cost and staffing implications for different systems......................................................6
1.4 The suitability of systems for particular food and beverage outlets.....................................7
TASK 2 ...........................................................................................................................................8
2.1 The use of financial statements in food and beverage operations.........................................8
2.2 The use of cost and pricing processes...................................................................................9
2.3 Analyse the purchasing process in the food and beverage sector ......................................10
TASK 3..........................................................................................................................................11
3.1 Food and beverage menus for an event...............................................................................11
3.2 Justify the selection and suitability of recipes for menus...................................................13
TASK 4 .........................................................................................................................................13
4.1 Plan a food and beverage service for a hospitality event within an greed budget..............13
4.2 Planned service maintaining standards of quality and health, safety and security.............14
4.2 Factors to determine the success of the service, making recommendations for
improvement.............................................................................................................................15
CONCLUSION..............................................................................................................................16
REFERENCES..............................................................................................................................17

INTRODUCTION
Food and beverage is one of the most important source of income in the hospitality
sector. Most food and beverage operations aim to render quality food and beverages to its guests
and customers. Also, the food organization wants to provide a clean, hygienic and safe
environment for their guests so that they can easily sit and enjoy their meal. This report has been
presented in the aspect of food and beverage operations which include the operations and
management in a food organization (Ahluwalia and Herrick, 2015). Also, this report has been
assessed in aspect of Hilton hotel , which is one of the biggest company engaged in the business
of hospitality industry. The cited organization focus to cater homelike and well configured
facilities to its costumers. Also, they feel happy when customers appraise their services. In this
assignment, various characteristics of food production and food and beverage service system has
been discussed. Also, there is a great use of cost and pricing process in food operations system in
Hilton hotel.
In addition to this, the cited hotel aim to maintain standards of quality and health in their
premises. Several measures have been adopted by the cited organization to ensure security and
safety of its customers.
TASK 1
1.1Characteristics of food production and beverage services system
Food and beverage is considered to be the substantial part of any organization in
hospitality sector. This industry is characterised by its diversity and its size of operations. In this
aspect Hilton hotel has diversified food and production system in the company. The
characteristics of food and beverage services system in the cited hotel are as:
 It is a indispensable part of every day life. It means that it cannot be separated from the
operations of daily life. Hotel has to provide food services on the daily basis to feed their
customers (Alonso and Liu 2012).
 It is the major presenter to the national economy of country. It means it is one of the most
profitable business among all.
 Also, it creates employment in the hospitality sector. As, Hilton hotel is a big chain of
hotel so, there is a huge requirement of efficient staff and workers (Food and Beverage

Operations., 2016). So it is a huge platform for creation of employment for people in
organization.
 Food and beverage operations management also boosts variety through many food
concepts and cuisines (Arendt and Zannini, 2013). It also promotes cultural diversity in
the country. Different beverages and cuisines are provided by the cited hotel which is the
most attractive point of their organization.
 In addition to this, food and beverage operations also let the people and their family to sit
and enjoy each other's company. Young generation prefer hotels for date, birthday
celebration, office parties and many other purposes.
There are different types of services that are provided by Hilton hotel that are as:
◦ Differentiated services: In the premises of Hilton hotel, the management aim to
provide very specialised food and beverages services to their guests and visitors.
Along with this They provide their customers many other services like trolley
services, reception services etc.
◦ Table services: This service has been given to the customers to serve food and other
beverages. The table is designed in such a way that 5 people can sit at a time.
1.2 Factors affecting recipes and menus for specific systems.
The most important part of the food and beverages is “menu”. Customers come to know
about the dishes and drinks by effective and attractive menu of the cited hotel ,so that they can
order dishes and refreshment (Asaolu Agorzie and Unam, 2012). Menu is the excellent selling
tool used in each and every kind of food corporation in the hospitality sector. There are many
factors which affects the recipes and menus in specific system : Size of operation: It means that menu is dependent upon the size of operation of the
respective hotel. If the hotel operates at a big and large level, then it is obvious it requires
a big and attractive menu along with several dishes in it so as to fulfil the needs of their
customers and make them feel happy. Happy customers results in repeat sales, brand
positioning of company In market area. Objectives of operation: Also, objectives also create a great impact on the designing and
conditioning of a menu of the food business organization. It means that the company
frames their menu in accordance with their objective. The main aim of Hilton hotel is to
satisfy its guests so they frame their menu for fulfilling their wants and desires.

 Customer needs: Customers are the most important part of any busies. The cited hotel
frame their menu and dishes in perspective of wants and requirements of customers, so as
to attract them and increase their profitability.
 Availability of resources: This means that management of hotel modifies its menu
according to season. Seasonal food products and services are rendered to guests so that
they can enjoy different seasonal varieties (Barton, 2010). Like for an example, for
preparation of an ice-cream, if a fruit is not available , then it is not possible for them to
prepare ice-cream. So, it is concluded that menu is designed according to availability of
resources in varied seasons.
1.3 The cost and staffing implications for different systems.
In the hospitality sector, there has been different cost and staffing implications in various
kinds of organization in hospitality sector. Management of different corporation should render
their food and other services after having proper knowledge of costs associated with different
products and services in the market area of hospitality sector.
Staff of the company should be efficient. It means they should have the skills of
delivering of products and services to their guests conveniently. They should have proper
knowledge to deal with their customers (Birle, Hussein and Becker, 2013). They should be polite
and impressive. Also, Hilton hotel also provides for efficient training and development sessions
for their workers and employees so that they can contribute more to efficiency and profitability
of their Organisation.
The following is the basis on which cost and staffing implications applies in varied
systems:
Various food organizations Implications of staff Implications of costs
Restaurants and like food
organizations
In this, the staff must be
skilled in catering and
hospitality services. The staff
must be effective in customer
interaction(Boland and et. al.,
2010) . Also, highly skilled
In this, costs of food are
assigned according to different
dishes and its ingredients.

workers will help lower level
employees.
Cafeterias, pubs, bars. In this semi skilled workers are
hired. The people which can
deal with alcohol are hired.
The costs are comparatively
low as the area of operation of
pubs and cafeterias is not so
big.
Self-service outlets, small
level cafeterias, take away
outlets
In this type of venture, staff
are hired which are expert in
providing services quickly.
The employees are nit as much
skilled.
In this, the products and
services are readily available,
so the costs are low. And
storage space is also less with
not appropriate sitting area.
1.4 The suitability of systems for particular food and beverage outlets.
The buffet and counter services is the best and suitable service that can be provided by
Hilton hotel in their premises. In buffet method, food and various dishes are displayed In
container with attractive styles on a table (Chen, 2012). Its presentation needs to be done in a
proper way by the management of Hilton hotel so that customers can get influenced in a positive
manner. Buffet is a mixture or combination of hot and cold dishes. This food service system is
suitable and considered best for following purposes;
 Conference.
 Banqueting.
 Events like birthdays and anniversary celebration.
 Restaurants.
In this particular system, customers and guests are required to pay a fixed price for
obtaining food. Buffet system is also beneficial because, it enables large number of people at a
time with less staff necessities.
The various advantages of buffet system are :
 In this type of service, the customer have variety of choices and preferences.
 Also, they become the part of the process (Cichy and Hickey, 2012).
 By comparing it to other types of services, it has been assessed that in this service, there
is less requirement of skilled workers.

 In addition to this the Buffet system has higher cot of food. Along with this the cost of
labour is relatively low in the kitchen.
The various disadvantages of buffet system are:
 The major disadvantage of this kind of food service is that the customers and guests need
to stand in queue and have to wait till their chance comes. It is a negative point from the
point of view of its customers.
 Besides this, the food display on the table can also be affected in Hilton hotel. The
management of the cited hotel should be take care regarding its presentation (Cuganesan,
Guthrie and Ward, 2010). Also, the food should be healthy and hygienic.
On the other hand plate system is also a technique which is used by Hilton hotel to
provide food and beverages to its guests. In this system, dishes are prepared and served on
individual plates of their customers according to their choices.
TASK 2
2.1 The use of financial statements in food and beverage operations.
While performing the function of rendering various dishes and drinks, it is also necessary
for the hotel management of Hilton to maintain financial accounts and statements, which provide
true and appropriate position of their organisation. The main role of financial accounts is to :
 This statements are prepared with a view to record financial transactions in their
company. It includes purchasing of raw materials , vegetables, oil, plates and crockery
etc.
 Also, it helps the managers of Hilton to mange the business operations of the company.
Further more, it also keeps the record of profits of their institution (Dege, 2011).
 Financial statements furnish important and useful information to its customers and
stakeholders which h helps them to have an analysis about their position and brand
value.
 Financial statement provide a reliable information about operating results and financial
stability.
Important financial statements that are prepared by management in Hilton are :

1. Dish costing system: This sheet has been used by Chefs of hotel in order to keep a record
of costs and ingredients of various dishes. This type is also used to compute the
merchandising price or menu.
2. Cost statement: Basically, this statement shows the breakdown of all the cost incurred by
the company during their operations (Dopson and Hayes, 2016). It consists of direct and
indirect expenses.
3. Sales records: It consist the information regarding their customers. It consist their
personal details regarding their contact number , information regarding their purchase
and the mode of payment, etc.
4. Variance analysis: It can be understood as the difference between a budget, planned or
standard amount and the real amount of the dishes and beverages that are serviced to
their customers. It helps the management and financial administration to understand the
existing costs with the future costs. There are 5 costs to which management of Hi;ton are
concerned:
▪ Cost related to food.
▪ Beverage costs.
▪ Cost of employees (Emir and Kozak, 2011).
▪ Utilities, rent, and other overhead costs.
2.2 The use of cost and pricing processes
The menu is central is to the operation of food and beverage function. In the hospitality
sector, it is the first impression of the image of the company. Also, menu serves as a technique
which communicates about dishes, drinks, main course and every thing. Price in the aspect of
Hilton hotel refers the amount which customer spends to purchase the products and rendering the
services. Costs is that sum which is total of money spent for goods and services including time
and labour.
Cost and pricing are:
1. Dishes, menu and drinks lists.
2. Sales mix.
3. Various costs like, fixed, variable, direct, and indirect costs.
4. VAT and discounting.

It is important for the management of Hilton hotel to keep a check on their financial
status because to see the hotel is running at a profit or loss and manager also decides what is
need to be done in further direction (Goode and et. al., 2013).
Below is the financial statement for Hilton hotel
Sales Annual financial statement (in pounds)
Total revenue of the company 2, 448,000
Food 2, 260, 000
Wine 240, 000
Beer 36, 000
Soft drinks 12, 000
COGS (cost of goods sold)
Food 648, 000
Wine 72, 000
Beer 10, 800
Soft drinks 3, 600
Total COGS 734, 400
Gross profit 1713, 600
Labour cost 346, 000
Variable cost 16, 000
Electricity 7, 000
Gas 6, 000
Water 1, 600
Uniform 1, 400
Net profit/loss 1, 351, 600

The formula for costing is :=
cost of the product or service/0.35 = menu price.
The formula for discount is:=
market price – discount to be given.
2.3 Analyse the purchasing process in the food and beverage sector
Purchasing can be defined as a function that is concerned with investigation , selection,
acquisition, receipt, storage and final use of goods and services in pursuance of catering policies
of an organization (Grekova and et. al., 2016). In other words, in the context of Hilton, it has
been suggested that the person who is responsible to purchase commodities and beverages for
the cited hotel is held responsible for purchasing along for receiving, storage, and issuing of all
the commodities as well as being involved with an intention for which items are acquired and
final use has been made.
In the context of food and beverage industry, requisition and control of inventory is very
important. The purchasing process is :
 Need recognition: it is the process which begins with recognising the need for a particular
product in the cited hotel. An issue in the hotel can be solved by extracting a particular
product.
 General need recognition: this is the description of the general needs of the cited hotel
along with the characteristics and quantity. In this process there is a great emphasis on
reliability, durability, price and other products.
 Product specification: Analysis of characteristics of product is done and then purchasing
team of the company decides on of them having the best attributes for their hotel.
 Supplier research: The purchasing team of Hilton hotel , then decides who could be the
best supplier for food and beverage products for their hotel (Jackson and Singh, 2015).
Some suppliers cannot be chosen due to their poor reputation and also they are not large
suppliers.
 Proposal solicitation: Now, the cited hotel will invite the qualified suppliers In their hotel
for the submission of their proposals. In case if any item is complex and expensive, the
hotel demands written proposals from each and every supplier (Kapiki, 2012).

 Supplier selection: then the food and beverage department of Hilton hotel will reassess
all the proposals received by the potential suppliers and select one supplier which they fin
the best and then final order is placed with that chosen supplier of commodities.
TASK 3
3.1 Food and beverage menus for an event.
Menu is considered to be the most vital part of any food and beverage industry. Hilton
hotel wants to enhance their menu by adopting several techniques and innovation (Wilkins,
2014). Also, it has been assessed that first impression is the last impression in the from of their
customers . In addition to this, menu depicts the staffing, presentation and production methods of
the any organization (Kopanos, Puigjaner and Georgiadis, 2012). In the event namely “Share
and care event” that has been organized by Hospitality management students. This event has
been conducted for tasting and networking event.
In this aspect two types of dishes has been served within the market that demonstrates to
make effective results and performances. This has been presented as follows:
MENU
Starters:
 Classic Ukrainian Borch.
 Sausage, chips and fresh salad .
 Chicken nuggets with cheese and spicy aroma.
(ingredients: Chicken, all purpose floor, egg, potatoes, cheese and spices.)
 Spaghetti with pink and white sauce .
(Ingredients: Spaghetti , cheese, milk with cheese and black olives).
Main course:
 Chicken roast with gravy of potato.
(Ingredients: chicken, potatoes, spices, coriander, olives.)
 Beef bhuna.
(Ingredients: beef, spices, chilli flakes, oregano, pawns, )
 Meat with brown rice.
(Ingredients: brown rice, potato, onion, capsicum, broccoli. )
 Jack potatoes with vegetables.

 Fruits salad. Fresh rice and vegetables
Deserts:
 Pancakes.
(Ingredient : all purpose floor, condensed milk, nutella, peanuts with strawberries.) brownie with icecream.
Beverages:
 Red wine.
 Beer.
 Mineral water.
 Coffee or tea.
 Orange juice.
3.2 Justify the selection and suitability of recipes for menus
This above said menu has bee presented in order to represent various cultures and kind
of customers. This menu has been framed in the consideration with the national issues, balanced
diet, , health and safety along with the preferences of the customers (Lao and et. al., 2012). In
this menu, several variety of food products have been mentioned in order to mention the cultural
diversity among world. Some people are vegetarians so, for them a special range of fresh rice
and salad has been innovated. For children , brownie with ice cream has been adopted because
they love chocolates. Also, pancakes as also been presented with a view to attract the young
generation of the country. More over, in beverages section, beer and red wine has been
introduced in order to let the adults enjoy in their quality time (LAW, 2012). Also, orange juice
is suggested for children and for those who does not drink alcohol.
The service style that has been presented in the event, is buffet or counter service as it
needs less and unskilled staff.