Food and Beverage Operations Management Report: Event Analysis

This report delves into the intricacies of food and beverage operations management, focusing on the context of an International Food Day event. It begins with an introduction emphasizing the importance of attracting international customers through unique offerings. The report then explores the characteristics of food production, including table services, self-services, and specialized services. It examines factors affecting recipes and menus, such as business objectives, staff skills, quality, and seasonal ingredients. A comparison of cost and staffing implications in different food service systems (outlets, cafeterias, and restaurants) is provided, along with the justification for the suitability of different systems in various venues like table services and buffet systems. The report highlights the importance of financial statements in food and beverage operations, detailing costing methods, gross profit calculations, and cost statements. It also outlines the purchasing process for food and beverages, covering product selection, supplier relationships, receiving and storing goods, and payment procedures. Finally, the report addresses the selection and suitability of recipes for the event menu, emphasizing the need to cater to both vegetarian and non-vegetarian preferences with organic and healthier options. The report provides a comprehensive overview of food and beverage operations, offering valuable insights into the key aspects of successful management within the hospitality sector.

Food and Beverage Operation
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ESSAY..............................................................................................................................1
1.1 Characteristic of food production..........................................................................................1
1.2 Factors that affecting recipe and menus................................................................................2
1.3 Compare the cost and staffing implications in different systems..........................................2
1.4 Justify suitability system in two different venues..................................................................3
2.1 Importance of financial statement in food and beverages operations....................................4
2.3 Purchasing process for food and beverages sector................................................................5
3.2 Selection and suitability of recipes chosen in menu complied for the event.........................6
4.3 Factors which determines success of the services in international food day.........................6
TASK 2............................................................................................................................................7
4.1 During event present and serve appropriate food and drink items........................................7
4.2 Maintain standards, quality, health, safety............................................................................8
3.1 1 Drink which could be served with proposed items with suitable pricing...........................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverages management is considered important part in restaurant or any
hospitality industry where it has served. This is because, to attract international customers, it is
important to focus on the different requirement of them (Marcon, de Medeiros and Ribeiro,
2017). Every hotel industry try to attract various customers through provide them unique and
creative benefits. As results, they are able to implement health food. Present report based on the
event of International food day. In this regard, it summarised about the characteristics of food
production. Furthermore, it carries factors which affect recipe and menus. Event plan also
determines to produce activities and plan different activities in it. At last, cost and other aspects
determine that design to promote systematic results.
TASK 1 ESSAY
1.1 Characteristic of food production
In food and beverages management, there are different food items are denotes that assists
to consider effective results on the enterprise. In this way, in the hotel industry, provide different
types of food products to deal with the productive elements. Following are certain characteristics
determines in the business to deal with the several activities:
Table services: In the food production, one of the main characteristic included that is
table service which help to serve food. Waiters need to concentrate on the enterprise to bring and
develop systematic food that ready products and only served (Sinapuelas, Wang and Bohlmann,
2015). There are silver and plated services implemented which consist with the ordering from the
menu card which is generally used by the outside customers.
Self services: Restaurant also need to use self-service that assists to provide effective
goods and services to attract several people at workplace. In this consideration, as a buffer
system, customer take products as own aspect. Further, it includes services in several cafeterias
and canteen as well (Marcon, de Medeiros and Ribeiro, 2017).
Specialise services: Food and drink in the restaurant taken by different customers.
Therefore, it is important to look upon the several products and services to deal with the tray
facilities. In this aspect, it is important to look upon the hospitality services such as aircraft,
trolley, etc.
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1.2 Factors that affecting recipe and menus
In order to create several types of dishes, it is important to look upon the given meal. In
this way, recipe and menu design with plan of food and beverages in the chosen enterprise. It
assists to look upon the different functions requires in the business. Following are certain factors
create impact on the planning and create recipe with menu (Dean, Griffith and Calantone, 2016).
They are explained under here:
Objectives of the business: Main objective of restaurant is to increase their products and
services so that customers could be attracted easily. In this way, it is important to look upon the
customer needs and requirement with goods.
Skills among kitchen staff members: In respect to provide systematic results, it is
important to increase skills and knowledge of all employees. This is because, with provide
training and development program, effective results could be deliver to all customers in the
business. It impacts positively on the brand reputation that considered in the business (Marcon,
de Medeiros and Ribeiro, 2017).
Quality and nutritional values: Quality and nutritional elements are needed to promote
systematic functions and operations at workplace. In this regard, value has been created to deal
with different programs. It assists to attract more people from different areas.
Seasonal ingredient: As per the season some ingredient, restaurant need to provide food
to their customers. It assists to look upon the recipe that cannot be made due to raw material
unavailability. It could be reflect on the customer taste and preferences as well (Marcon, de
Medeiros and Ribeiro, 2017).
1.3 Compare the cost and staffing implications in different systems
In the food and beverages hotel system, cost and staffing are two major aspects which
consider dramatically. Manager of the business need to identify cost for each product so that it
can be implement set price and consider menu to attain more profitability as well. On the basis of
its implications, the business able to consider different activities in the business. However, it
includes following comparison with different system:
Outlet Cost Staff
In the business, different kind
of outlets implemented by the
food and beverages business.
Food that served by the
enterprise is generally readily
sold so that material available
Staff implications considered
at low amount because kitchen
staff not requires high cost
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at low cost. Along with this,
storage also needed to make
effective functioning
(Homburg, Schwemmle and
Kuehnl, 2015).
because food are implement
that is readily available.
Hence, services could be
managed with unskilled staff
members.
Cafeterias, bars, buffet system Low cost services
implemented which is most
important part to accomplish
aim of business (Dean,
Griffith and Calantone, 2016).
In this regard, skilled, semi
skilled and service staff
members needed to implement
table services.
Restaurants Cost implications in the
restaurant determines with
different range system on the
basis of quality level.
In order to look upon the high
skilled members, personnel
cost could be diminish in the
business (Marcon, de
Medeiros and Ribeiro, 2017).
High quality of catering In respect to implement high
quality raw material, cost will
be implement with seasonal
ingredient that assist to
implement food and beverages
to attract customers
(Sinapuelas, Wang and
Bohlmann, 2015).
With the help of the high
skilled members, the company
able to consider their
innovative results.
1.4 Justify suitability system in two different venues
In the hotel, there are different systems carried to operate functions and operations. It is the
best way to create system in two different venues:
Table services: This system is work with the enterprise to create systematic program. In
this regard, it is important to look upon the guest availability. In other words, table service assists
to deal with the customer situation and staff members' availability as well. According to the
customer culture and system, there are different ascertain has been implemented to perform
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functions for them such as American style, French style, Russian style, etc. (Arrighi, Le Masson
and Weil, 2015).
Buffet system: In addition to this, buffet system applied successfully with commercial
and non commercial outlets regarding food. It creates great advantages for staff members to
serve food items at workplace. Generally people requires wide availability of options so that they
can take whichever they want. This system helps to attain successfully outcomes with different
aspect of the management.
2.1 Importance of financial statement in food and beverages operations
In order to define the food and beverages operations in the business, it is important to
perform several functions with standard and quality maintenance (Marcon, de Medeiros and
Ribeiro, 2017). It will assist to determine systematic results in different systems such as balance
sheet, trading account P&L account, etc. Following are certain elements included in it:
 Costing: In cost menu, it is important to assess direct and indirect element that
considered in the menu. This is because, it helps to create proper balancing to develop
success at workplace (Homburg, Schwemmle and Kuehnl, 2015). In the financial
statement, there are two systems involved such as direct and indirect cost. In the direct
cost, ingredient included that are related with the menu. With this respect, absolute dish
has been taken.
 Consideration: There are some other elements included that offered by company such as
paste, etc. Balancing of the cost menu considered number of low cost and high margin
with volume dishes.
 Gross profit: Gross profits in the financial statement considered which show differences
in selling price and cost as well. It helps to measure successful program that has been
carried to negotiate resources with possible outcomes (Marcon, de Medeiros and Ribeiro,
2017).
 Cost statement: Beside this, cost sheets also included which could be reflecting on the
items that are needed for particular project. Furthermore, there are also certain elements
implemented such as labour, operations, etc.
2.3 Purchasing process for food and beverages sector
In the present report event has been plan for International food day. Therefore, it is
requires purchasing process for food and beverages system. For instance, starters, main course,
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sweet dishes, drinks etc. In this process, it is important to develop effective results which helps to
make high profits with important raw material as well.
 Products requires: In order to design and create menu planning, it is important to look
desired quality that assists to set standards and aims as well. Quality of products in the
chosen business also implemented to determine successful results. It helps to attain
profitable and productivity at workplace.
 Supplier for raw material: In order to attain systematic results, it is important to look
upon the raw material so that effective results could be accomplished. In this way,
different aspects such as Wholesaler, local farmers, food brokers, location, etc.
Wholesalers are generally provided readymade products that are directly sold to customer
to get proper attention towards their requirements (Dean, Griffith and Calantone, 2016).
 Receive goods: In order to attain desired results, in the restaurant receive goods is next
option that is taken to make effective results at workplace. Furthermore, it also helps to
select the proper and effective information towards the business goals and objectives.
Different elements such as speed, services and short notice also available to consider it.
 Store goods: With this aspect, manager need to store finished goods in proper way with
maintain quality and standards as well. Therefore, they are able to deliver creativity and
attain more systematic functions at workplace. It will assist to look upon the systematic
functions and operations (Arrighi, Le Masson and Weil, 2015).
 Receive invoice: With consider invoice, manager can develop their outcomes to deal
with the functions and operations. It will assist to look upon the creativity and ascertain
more significant results in the business. Therefore, it will help to look upon the focusing
value of products through qualitative resources (Homburg, Schwemmle and Kuehnl,
2015).
 Make payment: AT last step, payment has been made on which manager can develop
their outcomes and results in systematic manner. Therefore, they are able to deliver value
of products and consider effective results at workplace (Dean, Griffith and Calantone,
2016).
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Illustration 1: Process of purchasing
Source: (Reynolds, Mcclusky and Powers, 2013)
3.2 Selection and suitability of recipes chosen in menu complied for the event
In respect to make menu, there are several dishes included that assists to target people in
the business. In this consideration, International Food day event could be organise to implement
dish that helps to attract different people in the business. It will help to make sure that operations
and functions carried to target non vegetarian and vegetarian people as well. These dishes assists
to look upon the organic food, exotic food, healthier options, etc. In the menu, it has been
describes that ingredient used in the enterprise create greater advantages in the business. Taste
and colour of the particular product need to classified as per the attractiveness. As results, it
assists to consider different activities that are required in the menu planning (Marcon, de
Medeiros and Ribeiro, 2017).
Temperature also needs to assess for the products and services so that it helps to ascertain
and make systematic work. With this regard, contrasting food need to match with the seasonal
and local producers that assists to make effective functioning. Along with this, raw material also
needed as per the menu which needs to develop in the enterprise (Arrighi, Le Masson and Weil,
2015). Further, relationship also manages with different suppliers so that raw material could be
gain on time with creative aspect.
4.3 Factors which determines success of the services in international food day
In respect to develop effective results, success develops to operate functions and
operations (Boukraâ, 2015). Following are certain elements that are considered as factors which
make successful results in event if International Food day:
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 Planning: Planning is main element that creates successful results in the business
environment. In this way, manager needs to set activities and tasks through they can
organise International Food Day event. They need to set food and drink items that are
need to be included to organise proper event (Sinapuelas, Wang and Bohlmann, 2015).
 Organising: Furthermore, organise activities is important consideration that assists to
look towards the success and attain more creative results (Dean, Griffith and Calantone,
2016). With the help of the innovations and creative results, different things need to be
implement that assists to target customers.
 Customer satisfaction: In the event, customers need to be focused to increase their
satisfaction level. It will assist to look towards the some creativity and development
program as well. Therefore, it assists to make proper development on the program.
 Quality assurance: Furthermore, it is important to look towards the quality assurance to
increase creativity in the event program (Bhattacharyya, 2015).
 Setting standards: Standards are also important element that assists to develop effective
results in the event program. This is because; it helps to gain more creativity at
workplace. In this regard, systematic operations have been carried.
 Cost effective: Further, manager need to analysis that event is cost effective or not. This
is because, as per the qualitative information they are able to set creativity and attain
desired results as well (Stierand, Dörfler and MacBryde, 2014). Hence, it will focuses on
the gathering proper results from event.
TASK 2
4.1 During event present and serve appropriate food and drink items
In the event of International food day, there are several elements exist that need to
consider in the systematic planning with appropriate food and drink. It includes following
elements:
 Planning: In order to create systematic plan, it is essential to develop proper planning
which is important for the analysis. This is because, budget program has been
implemented to create event (Orth and Crouch, 2014). In the selected event food and
beverages determines as per customer requirements.
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 Cost control: Manager of the event program need to collect relevant information towards
the customers gathering. Therefore, they are able to set activities and attain overall
growth in the business (Mohammad Azmin, Abdul Manan and Yunus, 2016). With the
help of the cost control activities, it has been seen that creativity could be attain at
workplace.
 Quality standards: In order to manage quality standard, researcher able to develop
creativity at workplace. It assists to look upon the understanding and requirements in the
event program (Marcon, de Medeiros and Ribeiro, 2017). International Food Day
celebrated so that quality is major concern which looked by manager to identify
systematic performances in the event.
 Health safety and security: In this way, manager needs to take proper care for their staff
so that health and safety standards could be maintain. In addition to this, they need to
develop their functions for guest members as well. This is because, with the help of the
standard maintain, they can concentrate to make effective functioning. As results,
effectiveness will be develops to make systematic results (Bijauliya, Alok and Yadav,
2017).
4.2 Maintain standards, quality, health, safety
In the menu planning, it is important to look upon maintain standards, quality, healthy,
etc. All these consideration helps to focus on the systematic aspects that are needed in the
International Food Day event.
Maintain standards: In order to prepare food and beverages, it is essential to the
International Food Day event to maintain standards. This is because; in this way effectiveness
could be implemented. Therefore, it will help to focus on the member’s development (Dyllick
and Rost, 2017). Standards in the event program develop to create systematic results so that
International Food day event considers systematic work performances in the environment. It is
the best way to consider different activities that are needed for guest satisfaction.
Maintain quality: Quality is also important element that needs to signify to attain overall
growth with business effectiveness. It will help to concentrate on the relevant results that could
be attaining to maintain creativity at workplace (Homburg, Schwemmle and Kuehnl, 2015). With
the help of the business goals and objectives, systematic functions will be developing to attain
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desired results. Quality is the best element that assists to create positive impact on the people to
look towards the event program.
Health and safety: Health and safety activities in the food and beverages items are also
considered to maintain effectiveness. Therefore, for the International food event different
activities will be implemented to develop program regarding food and beverages safety. It helps
to maintain systematic performances (Arrighi, Le Masson and Weil, 2015). As results, event
program also need to maintain proper security arrangement towards all members.
3.1 1 Drink which could be served with proposed items with suitable pricing
In order to create systematic plan for 1 drink, in International Food Day Colas and
Lemonades sugar free included. In this regard, managers need to ensure qualitative and standard
maintaining so that they can deliver effective results to their customers. It assists to look upon
the innovative functions and operations in the business environment to develop systematic
results. £80 charge for this drink so that cost could be cover. In starting time, it helps to focus on
the more creative learning that proposed with the item and suitable pricing as well (Sinapuelas,
Wang and Bohlmann, 2015).
CONCLUSION
From the above report, it can be concluded that there are systematic International Food Day
event has been implemented to develop creativity and effectiveness. In this regard, manager
organise functions and operations in food and beverages to attain overall growth. In addition to
this, report summarised about the systematic performances that help to follow more functions
and operations that are needed to attain creativity. Furthermore, it articulated about the
innovations and maintains standards in food and beverages so that effectiveness could be
develop easily. As results, people could be targeted on the basis of effectiveness.
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REFERENCES
Books and Journals
Arrighi, P.A., Le Masson, P. and Weil, B., 2015. Managing radical innovation as an innovative
design process: generative constraints and cumulative sets of rules. Creativity and
Innovation Management, 24(3), pp.373-390.
Bhattacharyya, S.K., 2015. Smarter–lighter–greener: research innovations for the automotive
sector. Proc. R. Soc. A, 471(2179), p.20140938.
Bijauliya, R.K., Alok, S. and Yadav, S., 2017. A Comprehensive Review on Herbal Cosmetics.
International Journal of Pharmaceutical Sciences and Research, 8(12), pp.4930-4949.
Boukraâ, L., 2015. Bee products: The rediscovered antibiotics. Anti-Infective Agents, 13(1),
pp.36-41.
Dean, T., Griffith, D.A. and Calantone, R.J., 2016. New product creativity: understanding
contract specificity in new product introductions. Journal of Marketing, 80(2), pp.39-58.
Dyllick, T. and Rost, Z., 2017. Towards true product sustainability. Journal of Cleaner
Production, 162, pp.346-360.
Homburg, C., Schwemmle, M. and Kuehnl, C., 2015. New product design: Concept,
measurement, and consequences. Journal of Marketing, 79(3), pp.41-56.
Marcon, A., de Medeiros, J.F. and Ribeiro, J.L.D., 2017. Innovation and environmentally
sustainable economy: Identifying the best practices developed by multinationals in
Brazil. Journal of cleaner production, 160, pp.83-97.
Mohammad Azmin, S.N.H., Abdul Manan, Z. and Yunus, N.A., 2016. Herbal processing and
extraction technologies. Separation & Purification Reviews, 45(4), pp.305-320.
Orth, U.R. and Crouch, R.C., 2014. Is beauty in the aisles of the retailer? Package processing in
visually complex contexts. Journal of Retailing, 90(4), pp.524-537.
Sinapuelas, I.C.S., Wang, H.M.D. and Bohlmann, J.D., 2015. The interplay of innovation, brand,
and marketing mix variables in line extensions. Journal of the Academy of Marketing
Science, 43(5), pp.558-573.
Stierand, M., Dörfler, V. and MacBryde, J., 2014. Creativity and innovation in haute cuisine:
Towards a systemic model. Creativity and Innovation Management, 23(1), pp.15-28.
Online
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Reynolds, D. E., Mcclusky, K. and Powers, T., 2013. Study Guide to Accompany Foodservice
Management Fundamentals. Wiley.
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