Food and Beverage Operations Management Report - Home Bistro Analysis

This report provides a comprehensive analysis of food and beverage operations management, specifically focusing on a family-style restaurant called Home Bistro. It begins by outlining the essential equipment needed for setting up the restaurant, categorizing them into kitchen areas such as pantry, dishwashing, preparation, and cooking zones. The report then delves into the operational aspects, detailing the importance of staff roles and their segregation into management, chef's department, waiters, servers, and sweepers, along with the inclusion of a cashier. Furthermore, the report emphasizes the significance of service standards, including the implementation of a digital feedback system to understand customer needs, creating a homely atmosphere through seating arrangements and decor, and maintaining high sanitation and safety standards. The report concludes by referencing key sources that support the analysis.

Running head: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Food and Beverage Operations Management
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1FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Equipment
For setting up the Home Bistro, a family style restaurant, a number of equipment’s are
essential. Without the equipment or insufficient availability of equipment’s the whole serving
style of the restaurant can become a failure (Opentextbc.ca. 2018). In fact, it could affect
upon the customer service and safety of the customers of the restaurant. For efficiently
executing the business of food service for family style restaurants such as Home Bistro,
certain essential equipment’s are required.
Kitchen acts as the pivotal part of any restaurant and hence the equipment’s belong to
this part of the restaurant (Mealey 2018). Since the Home Bistro shall be a family styled
restaurant, the kitchen area shall be designed in such a way that the ease of working in the
kitchen shall be the maximum. Hence, the food service to the customers could be swift.
Henceforth, the equipments of the kitchen area shall be divided into four major categories –
pantry area, dishwashing area, preparation area and at last the cooking area.
For the pantry area the shelves and cold storage area shall be segregated for the proper
storage of distinctive food items or products. The dishwashing area shall require a sink, most
preferably two sink so that the washing of the dishes can take place in a less amount of time
and the kitchen work can take place swiftly. The preparation area shall be dedicated for
preparing the food items before going into the procedure of cooking and also for garnishing
or presenting the prepared cooked dishes. Henceforth, the counter for the preparation area
shall be spacious with smooth surface area. In addition to this, equipments such as food
processors, slicers, mixer grinders, cutlery items, plates, glasses and others shall be placed in
this area. Lastly, for the cooking area, equipments such as gas stoves, microwave ovens,
cooking utensils, electric fryer and other equipments shall be placed.

2FOOD AND BEVERAGE OPERATIONS MANAGEMENT
In addition to this, other equipments that shall be included for the restaurant would be
tables, chairs, moving carts, bread baskets, beverage pitchers so that the customers get the
ultimate food service from the restaurant.
Operations
Home Bistro shall be a family styled restaurant henceforth the operations that shall be
implemented shall be targeting customers that come in more than one or two. The staff play
the most significant role in operating the restaurant in a smooth and proper way (POS Sector.
2018). Henceforth, in order to give out an efficient service to the customers the staff members
shall be segregated into various departments and these are – The Management, Chef’s
department, The waiters, The servers, The sweepers and others.
The Management department or the managerial department shall include the Manager
and the Assistant Manager. Both shall be responsible for the administering and organising the
other staff members of the restaurant. In addition to this, the allocation of tasks and
responsibilities to distinctive staff members shall be the responsibility of managerial team
itself. Chef’s department shall be responsible for the duties of the kitchen area. A Head Chef
shall be guiding the other chef’s in the kitchen and also maintaining and organising the
kitchen in an orderly manner. The waiters shall be guided by the managers and shall be
assigned to the distinctive tables. The servers shall be guiding the guests to their reserved
tables and shall be attending them throughout their visit. Lastly, the sweepers shall be
responsible for clearing the tables in the dining area and also maintaining the sanitation of the
restaurant. Additionally, the cashier shall be appointed in order to manage and maintain the
payments done by the customers.

3FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Standard of service
In order to successfully run the restaurant a digital feedback system shall be
implemented in Home Bistro. This shall enable the restaurant to understand the customers’
needs and demands (Tanpure, Shidankar and Joshi 2013). It shall also help them to
understand their room for improvement. In addition to this, since the restaurant have a family
style to it, the service that would be offered shall give the feel of being homely. Henceforth,
the seating arrangement and décor of the restaurant shall be such that the customers can get
the feeling of home.
The other standard that the restaurant shall be maintaining at all costs would be the
sanitation and safety standards of the customers. The restaurant shall be aiming in providing
the customers with service and food items that are hundred percent safe and maintain the
food sanitation standards issued by the government. In order to create a positive relationship
with the customers the restaurant shall maintain all the basic standard of services that are
executed by the government.

4FOOD AND BEVERAGE OPERATIONS MANAGEMENT
References
Mealey, L. 2018. Everything You Need to Know About Restaurant Kitchens. online The
Balance Small Business. Available at: https://www.thebalancesmb.com/everything-you-need-
to-know-about-restaurant-kitchens-2888800 Accessed 10 Nov. 2018.
Opentextbc.ca. 2018. Factors Affecting Working Performance – Basic Kitchen and Food
Service Management. online Available at:
https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/factors-affecting-
working-performance/ Accessed 10 Nov. 2018.
POS Sector. 2018. How To Manage Restaurant Staff To Get The Best From Your Team -
POS Sector. online Available at: https://possector.com/management/manage-restaurant-staff
Accessed 10 Nov. 2018.
Tanpure, S.S., Shidankar, P.R. and Joshi, M.M., 2013. Automated food ordering system with
real-time customer feedback. International Journal of Advanced Research in Computer
Science and Software Engineering, 3(2), pp.161-163.