Hospitality Management: F&B Production, Menu & Service Plan Report

This report delves into the intricacies of food and beverage (F&B) management within the hospitality sector, using the fictional Surreal Inn and its Mark Manson restaurant as a case study. It examines various food production systems, including conventional cooking methods used at Mark Manson, and contrasts them with pre-prepared food systems. The report analyzes factors influencing menu choices, such as customer preference, cost, and staffing, and discusses different menu types like A La Carte and Table d'hôte. It also evaluates the suitability of chosen food production and service systems, highlighting the benefits of table service for customer satisfaction. Furthermore, the report critically examines the role of financial statements in F&B operations, assessing costing and pricing procedures. It briefly analyzes purchasing processes and outlines a plan for a hypothetical hospitality event, including menu compilation and recipe justification, culminating in a food and beverage service plan with cost calculations, quality control measures, and recommendations for improvement. Desklib provides solved assignments for students.

HOSPITALITY MANAGEMENT FOOD AND BEVERAGE
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Table of Contents
Introduction........................................................................................................................3
Task 1(LO1).......................................................................................................................4
1.1Examine and discuss the characteristics of a range of food production systems and
the various food and beverage service systems (use your selected organisation as an
example. (P1.1).................................................................................................................4
1.2 Using your organisation, analyse and discuss the factors affecting the choice of
menu and recipes for specific production and service systems, including the
consideration of cost and staffing using the selected alternatives. (P1.2)........................5
1.3 For a chosen food and beverage outlet, justify the suitability of the selected food
production systems and food and beverage service systems. (P1.3)...............................6
Task 2 (LO2):.....................................................................................................................7
2.1 Critically examine the role and the use of financial statements and assess the use of
costing and pricing procedures in food and beverage operations. (P2.1).........................7
2.2 Briefly analyse the issues and the process of purchasing for a specific food and
beverage operations. (P2.2)..............................................................................................7
Task 3 (LO 3):....................................................................................................................9
3.1 Plan and prepare a case for a hospitality event (either function or conference with
expected guest numbers and venue etc.) and compile a food and beverage menu.
(P3.1).................................................................................................................................9
3.2 Justify the selection and suitability of recipes for menu, including the beverage list.
(P3.2)...............................................................................................................................10
Task 4 (LO4):...................................................................................................................11
4.1 Draw up a food and beverage service plan for the above hospitality event within an
agreed budget (show cost calculations). (P4.1)..............................................................11
4.2 Discuss how you intend to carry out the agreed F&B service plan maintaining
standards of quality and health, safety and security. Briefly evaluate factors to
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determine its success making recommendation for improvement. (P4.2)......................12
Conclusion.......................................................................................................................14
Reference list:..................................................................................................................15
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Introduction
Food and beverage services vastly and commonly known as F&B. Foods and Beverage
services, comprises of procurement of materials, for the preparation of food and then to render
customer satisfaction. The choice of food and beverages differ due to demographics, culture as
well as social values. With the continuous demand of this sector, there is a constant growth,
which comes with excessive competition. This industry contributes a major portion to the GDP
of the economy. According to the reports of 2016-17, it contributes approximately 4% in the R&
D sector in UK and approximately 15% in the manufacturing sector. This assignment highlights
the factors, which affect the selection of food in a particular menu, and the procedure followed in
preparation of the same. This assignment talks about the revenue generated by Mark Manson
restaurant, which in return contributed to the revenue of the Surreal Inn hotel.
Company overview
Surreal Inn, as its name suggests gives an unbelievable and dream like experience. It has been
one of the most popular in the Hotel Industry in Britain and handsome hotel in UK. The hotel
constitutes of impressive rooms more than 65000. There is 750 hotels all around the world
under Surreal Inn. With the base in the hotel industry, it is expanding its horizon in the catering
facility. Surreal Inn has been accepted as a brand in itself and been rendering the services for a
long time. The gross income of the restaurant in the year 2016 was £63.7 million. It was one of
the top players in the hotel industry to provide premium quality food with the maximum customer
satisfaction. It has been maintaining the quality standard all along. There has always been
praises about the quality and the standard that is maintained by them. They have set the bar
high for their competitors.
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Task 1(LO1)
Food production means conversion of the raw materials to the point it is ready for consumption.
The conversion includes many steps, which are cleaning, segregating, storing, packing, etc.
Then if a look at a bigger picture it comes to food production system. Food production system is
an end-to-end process. The first stage is growing, harvesting and processing. Then comes
packaging and transporting, followed by consuming. All the process are correlated and
dependent on one another to happen.
1.1Examine and discuss the characteristics of a range of food production
systems and the various food and beverage service systems (use your selected
organisation as an example. (P1.1)
Food production system is an important concept with a major concern about the quantity and
quality of the food that is used for the preparation of food. It should comply with the standard of
the hotel. All the procurement and preparation is given utmost importance, as it needs to be
received well by the customer (Konzai et al., 2016) The starting point of it is the production, the
foremost stage that would decide the result, which is the preparation and presentation of the
food. In Mark Manson restaurant a dish is prepared named as Cioppino, is made from fish. The
foremost task is procurement of the best quality fish and then the storage then being prepared
well and receiving the optimum customer satisfaction.
Food production system characteristic determines the method in which the final product will get
affected. In Mark Manson, Conventional form of cooking is practiced, which means the style is
traditional and the items used are fresh. For the preparation of Cioppino, high temperature is
needed for cooking and for presentation; the authentic style is used to derive optimum customer
satisfaction. Some restaurants may not follow the traditional approach and would opt for pre-
prepared food. It is more likely to be used because of the convenience. Pre-prepared food
Means the ready to use ingredients, which is processed and canned, and even tends to have a
longer life. In commercial industry, it is more likely to be used as they cater to a large section of
the society, and tends to generate higher profits.
Another characteristic of food production is continues flow, which is a combination of different
processes combined to derive the end result. Another process is known as Centralized Process
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which requires preparation of food in large quantities and then distribution of it across areas.
One of the most common process is cook chill process which requires low temperature to be
prepared and then it is utilised in many restaurants. Many restaurants even apply cook freeze
method. There are many food which is required to be processed in frozen condition. They are
preserved in cold storage so they can be used for a longer duration without the quality being
compromised. Many restaurants all over the world use the method assembly kitchen to form a
unique and special feature in F&B system. Mason Mark can cater to a larger public in short
period if it combines cook freeze and assembly kitchen methods. It will be able to serve different
taste and would uplift the brand image of the hotel.
There are various cooking methods that can be used to cater to the customer, which in return
would be beneficial to create demand (Porter et al., 2014). They would be able to provide
customer food according to their taste and preference. The business should be able provide
customer the satisfaction of the food with an equally attractive presentation. The food should
look and feel fresh which would attract customers attention.
1.2 Using your organisation, analyse and discuss the factors affecting the choice
of menu and recipes for specific production and service systems, including the
consideration of cost and staffing using the selected alternatives. (P1.2)
The showcasing of food available in the restaurant for sale is shown in the menus. Menus forms
the main element as it communicates about the various dishes that is prepared and can be
catered to the customer. There are various kinds of menus available in the restaurants such as
A La Cate, Table d hote, Prix Fixe Menu, Cycle Menu, D jour Menu, Beverage Menu and
Dessert Menu. In Mason Mark two different types of menu are offered, A La Carte and Table d
Hote. A La Carte Menu is one of the most popular and preferred form as they offer a wide range
of choice to choose from with a wide range of price. A structure is provided which makes it
easier for the customer to choose. Then the customers choose the food according to their
eating style and preference (Sachan and Hendrich, 2017) In Mason Mark European Structure is
followed, first comes the Soup, Starters then the Main Course, Sides and Afters. The choice of
food and the course depends on the income level as well as preference of the customer. The
restaurants even offers 3,4 and 5- course meals. The menu changes according to the
environment and places, such as parties tend to have attractive cuisines, while in hospitals the
pattern of food will be a lot more different.
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Another matter of utmost importance is costing and staffing in planning of menu. All the cost of
food and service is charged to the food that is provided to the customer. Costing is the amount
that is paid for the preparation of the food described in the menu. Staffing means the services
rendered by the people preparing and rendering the service. Costing includes everything from
preparation to customer satisfaction.
For example, bulk buying can be considered cost effective as there is always demand. Having a
good storage facility is to be considered where bulk buying is done. It would make them to meet
the ever rising demand because the quality they maintain to retain and enhance customer
loyalty.
1.3 For a chosen food and beverage outlet, justify the suitability of the selected
food production systems and food and beverage service systems. (P1.3)
Conventional method of production is used in Mason Mark restaurants, as the foods are
thoroughly planned and well presented to give customer satisfaction. They use the table service
to create a positive impact in the eyes of customer. As they use the traditional method as well
as authentic setup, they cater a lot of customer at one time. This is one of the reason, Mason
Mark is able to generate more profit in a specified time period.
A lot of customer visits the restaurants belonging to different demographics and dynamics. With
the table service available the customers are served in a better fashion. According to Chen et
al., (2016) table service provides the customer to relax in their table, and its the staff which
would cater to the needs of the customer and serve them at the optimum time. Plate service
means the food is to be served in their plate in a presentable manner. Family services means to
cater a large group of guests and making a huge profit. It is also known as buffet system, where
the customer needs to serve his or her own food and then consume it. In Mason Mark table
services is well received by the customers with the optimum comfort .They treat their customers
with the utmost importance and gain customer loyalty.
The preference of the food changes according to the culture they follow. The location of the
place even manages the preference of food chosen by them. They even try to make the dining
experience better for the customer, so they feel important and special (Meyers et al., 2016). If
the experience is good, it is more likely to gain customer loyalty in the long run. The trust is to
be gained by the process to retain the customer.
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Task 2 (LO2):
2.1 Critically examine the role and the use of financial statements and assess the
use of costing and pricing procedures in food and beverage operations. (P2.1)
Financial statements means the records where one has the data about the company’s position
in the economy. The standing of company, which can be evaluated by its income statement,
balance sheet and cash flow summary. Mason Mark is mostly concerned with coping with the
budget set by them at the time of planning. With a budget constraint the management does its
operations according to it. Having a budget is a basic criteria to fulfil to keep the business
running smoothly and efficiently (Becker et al., 2017) It keeps the track of the expenses incurred
and the alternatives that can be used to make the company run with the limited amount and with
that increase the profitability. In Mason Mark the variable cost is high, as it always need to meet
the increasing demands of the customer. The labor cost increases if it gets more bookings, then
with that the material cost increases too.
The organisation cost is depended upon two things- fixed and variable cost. Fixed cost as the
name suggests are not likely to fluctuate, such as rent . It would differ according to the location.
When the location is an upscale area with big complexes, the rent of that place would be more
compared to the place in the outskirt of the city. With a change in the fixed cost, the costing of
the food even changes. On a contrary, Huang et al., (2017) opined that with the increasing cost
in rent would increase the cost of food items in the menu A sudden increase in cost is more
likely that it will affect the profit earned by the company. It needs to have the mechanism to
adapt to the fluctuation and the decrement in the profit for a stipulated time.
2.2 Briefly analyse the issues and the process of purchasing for a specific food
and beverage operations. (P2.2)
The raw material needed for a specific food, it entails a lot of issue such as need to search
where it would be available, then the costing and selecting of the material. The procurement and
finance related to materials comes under the hospitality section.
There is an increase in the cost as one person is assigned for procuring it. The procurement
procedure is extensive and lethargic. It becomes a responsibility of a particular person to
maintain the inventory level. As there should be optimum stock available every time (Amenta et
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al.,2015). The kitchen staff makes a list of things they require once a month and that is handed
over to the procurement department. The supervisor is always well informed and updated about
the inventory level for the smooth functioning.
It is the management, which approves all the procurement decision. It can be done through
either mail or orally. When the procurement is done, the quality check is done to ensure the
standard is maintained or not. Then the material is stored in the warehouse where they are
protected from harm.
Conclusion
This report highlights the processes undertaken to ensure customer satisfaction, which make
help in maintaining the brand image in the business. The menus as well as the budget keep the
company in track. They have strategies to reduce cost and earn higher profits. The financials is
always to be considered for the company to make profit in the long run. The company would be
increasing profits only if they are able to curtail cost in the production. The elimination of waste
is to given importance to reduce the costing in the production. Buying in bulk even can be used
as a technique to reduce cost. The efficient and effective training provided of the staff will make
a huge impact in the long financial standing of the company in the business world. The selection
of the menus where the ingredients used is almost similar, just used differently. The usage of
pre cooked and cold freeze product can be used to reduce the cost, as they remain fresh for a
longer time.
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Task 3 (LO 3):
3.1 Plan and prepare a case for a hospitality event (either function or conference
with expected guest numbers and venue etc.) and compile a food and beverage
menu. (P3.1)
The event is a farewell function of the students at Holyport College. The menu for the event is
given below.
Menu for Holyport College Farewell Function:
On Arrival
Virgin Mojito/ Green Apple Mojiti/ Mint Strawberry Mojito
Grilled Cheese Sandwich
Chilli Garlic Chicken
Lunch
Homemade Lasagne
Canapé
Sausage Rolls
Beef Burger
Dessert
Coconut Macrons
Velvet Cheese Cake With Fresh Fruits
All the dishes will be served with Water( sparkling or still), Wine( red or white) and draught beer.
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3.2 Justify the selection and suitability of recipes for menu, including the
beverage list. (P3.2)
The menu that has been set for the farewell function is according to their taste and preference.
As it it for the younger generation, the food choice is spicy and fulfilling. Enough choice is given
in the menu for the students to choose. They do not need to follow a dietary pan, so the food
choice is optimum for them. The budget of the items is not very high as it is the students
providing farewell to their seniors. The ingredients used In the dishes are fresh and healthy.
The food made for the farewell function is according to the season. The seasonal food and
vegetables are used in the preparation (Pantelidis et al., 2018) Pre-prepared food items are
even used in the preparation of the items. As the gathering is of 200 people, the food items are
needed in big amount. The criteria of minimizing waste are taken into consideration. The budget
allocated to them and the costing was the core element to be taken care of. The profits as well
as customer satisfaction was to be attained.
The option of the beverage was given the utmost importance. As it was a function for the age
group 20-22 years. The selection of the wines and beer was the core element. The options
provided to them differ in terms of sophistication. Some prefer wines while others would be
more likely to consider beer. So options are given to them.
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Task 4 (LO4):
4.1 Draw up a food and beverage service plan for the above hospitality event
within an agreed budget (show cost calculations). (P4.1)
Materials used Amount Per Unit Cost(£) Total Cost
Direct
Serviette 250 1 250
Spoon 400 1 400
Forks 400 1 400
Plates 250 1.5 375
Knives 400 1 400
Ingredients Pounds
Ham 1200 3.0 3600
Burger 5000 2.0 10000
Chicken 1200 2.5 3000
Herbs 1000 1.0 1000
Bread 3000 2.0 6000
Fruits 4000 2.0 8000
Vegetables 3000 2.5 7500
Beverages Bottles
Water 10000 1.5 15000
Beer 500 4.4 2200
Wines 80 5.0 400
Total Direct Costs 58525
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