Food and Beverage Operations Management Report: Planning & Execution

This report delves into the operational aspects of food and beverage management within the hospitality industry, focusing on a summer event planned at Valentine's Park. It examines the characteristics of food production and the factors influencing it, along with a comparison of cost and staffing implications. The report justifies the suitability of the menu, details the cost and pricing process, and presents a sample menu designed to cater to a wide range of customer preferences. Furthermore, it outlines the planning and implementation stages, including estimated costs for transportation, entry tickets, food, drinks, and entertainment. The report also emphasizes the importance of safety aspects within the hospitality sector. The conclusion summarizes the key aspects of the food and beverage department, highlighting the importance of a well-designed menu to attract customers. References to relevant academic literature are included, providing a basis for the report's analysis.

FOOD AND BEVERAGE
OPREATIONS MANAGEMENT
TASK A

Contents
• Introduction
• Characteristics of food production
• Factors
• Compare cost and staffing implications
• Justification for suitability
• Cost and pricing process
• Food and beverage menu
• Justification
• Planning and implementation
• Conclusion
• References

Introduction
Hospitality industry is one of the fastest growing sector at
present time it has been seen that this is very effectively
contributing in development of economy of a country. There
is a wide scope that can be pertained by it as because at
present time customers are very much influenced by products
and services of hospitality sector.

Characteristics of food production
Hospitality sector is interrelated with foods production and
food and beverage service system. There are various aspect
that are very essential to be performed as it will lead in
appropriate functioning of operations and activities of various
resorts.

Factors
As to run hotel or restaurant it is very essential for them to
consider various factors which has a direct connection with
operations and activities of it. There are many aspects which
are in support as well as is against of functions and work that
is been carried out by company.

Compare cost and staffing implications.
Cost and staffing is very essential part in an hospitality
industry as because they both are playing a very vital role in
carrying out smooth and effective functioning.

Justification for suitability
As program is been planned at Valentine's Park for
welcoming summer and to enjoy it as a fresh start. For this a
proper system has to be attained by the management so that
properly each and every aspect can be fulfilled in effective
manner.

Cost and pricing process
Cost is all those expenses that are indulged while preparing
any good or item. It is basically that amount which is spend
for producing a product it include time, labour and money.

Food and beverages menu
Salads Starters Main food Deserts Drinks
1) Yogurt and
cucumber
2) Nicoise
1)Garlic
mushrooms
2)Atlantic
prawn (with
bread and
butter)
3)Vegetables
spring rolls
1)Beef broccoli
2)Barbeque
Chicken
3)Almond
crusted salmon
4)Grilled pork
chops
1)Chocolate chips
pancake
2)Seasonal fruits
1) Still water
2) Fruit juices
3) Alcohols

Justification suitability
The drawn plan for menu is suitable for customers as
because it is concerning every aspect of their needs and
wants. As customers are of every group children to old age
so menu is fulfilling all their needs and wants.

Plan for food and beverage services.
Transportation
charge 10*200 £2000
Entry tickets 15*200 £3000
Food and
drinkable 10*200 £2000
Fun and
entertainment 05*200 £1000

Implementing planned services.
Hospitality industry must adapt several safety aspects which
is very necessary to be introduced as customers are relying
upon services and products that are availed by company.

Conclusion
This report has helped reader to understand all the
activities that are performed by food and beverages
department in an hospitality industry. It is very
necessary for a firm to make appropriate menu so that
customers can be attracted towards products and
services of a firm.

References
 Hvolby, H.H. and Trienekens, J.H., 2010. Challenges in
business systems integration. Computers in Industry.61(9).
pp.808-812.
 Johanson, M. and et. al., 2011. Changing competencies of
hospitality leaders: A 25-year review.Journal of Hospitality
& Tourism Education.23(3). pp.43-47.
 Kapiki, S. T., 2012. Current and future trends in tourism
and hospitality: the case of Greece.

Thank You