Detailed Analysis of Food and Beverage Operations Management Report

This report provides a detailed analysis of food and beverage operations management, focusing on Marianne Restaurant. It begins with an introduction to food production and service systems, discussing characteristics of different systems and factors affecting menus and recipes. The report then examines the cost and staffing implications of various systems, comparing different outlet types. Task 2 delves into the use of financial statements, demonstrating cost and pricing processes, and analyzing the purchasing process. The report also covers menu compilation for hospitality events, justifying recipe selections. Finally, it explores planned service, maintaining quality standards, and identifying factors determining service success. The report highlights the importance of financial statements, cost management, and effective service systems in achieving business goals.

FOOD AND
BEVERAGES
OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Characteristics of food production and food beverage service systems..............................1
1.2 Factors affecting recipes and menus for specific systems....................................................2
1.3 Comparison of the cost and staffing implications for different systems............................3
1.4 Suitability of systems for particular food and beverage outlets............................................4
TASK 2............................................................................................................................................4
2.1 Use of financial statements in food and beverage operations...............................................4
2.2 Demonstrate use of cost and pricing processes-...................................................................5
2.3 Analysis of the purchasing process......................................................................................6
TASK 3............................................................................................................................................7
3.1 Compile food and beverage menus for a hospitality event...................................................7
3.2 Justification of the selection and suitability of recipes for menus.......................................8
TASK 4............................................................................................................................................8
4.2 Planned service maintaining standards of quality and health, safety and security...............9
4.3 Factors to determine the success of the service.................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Today, every business organisation has to compete with each other whether it is
hospitality industry or retail sector. Marianne Restaurant is one of leading company in United
Kingdom in food and beverages market environment. In the following report, production system
of this sector will be discussed. There is an important role of finance as it is foundation of every
type of product and services (Abu, Khalifeh and Som, 2012). Menus and recipes in food industry
are affected by some major factors like customers need, Quality of the operations, resources and
customer budget. Different system of business organisation require specific implications related
to cost and staffing. Cost and pricing progress includes sales and discounting. Purchasing process
is also a crucial part of food and beverages company as it affects the business in very long term.
Along with products, service should also be improvised time to time and accomplish goals and
objectives in the long term. So all aspects related to service system will be explained in detailed.
TASK 1
1.1 Characteristics of food production and food beverage service systems
Food and beverages are inseparable part of daily life for people. There are different types
of foods which are different from culture to culture all over the world (Adeoye and Elegunde,
2012). Food production is the process in which planning, purchase of raw material, processing,
storing and food cooking. In Marianne Restaurant, food includes a wide range from sandwiches
to gourmet dinner and lunch cuisine while beverages include drinks as cold and hot.
Contemporary hospitality management system has many different characteristics as below.
 There are several ways of cooking like conventional, centralized, convenience, cook
freeze, sous vide and cook chill.
 Service system is an important feature of food and beverages company like Marianne
Restaurant. This can be two types of places where the service is delivered in term of
profit like commercial and non profit.
 Schools, hospitals and catering to own staff are non profit places for restaurant while
commercial places include hotels, airlines and delis.
 The restaurant uses table service for its customer where food is carried to table by waiter.
There are different types of table services like American, Russian and British which have
different way of serving the guests.
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 Buffet system is organized at weekend at most of the times by the restaurant in which
food is arranged on platters (Ahluwalia and Herrick, 2015). This is a self service so very
less staff is required.
 Cafeteria system is another attribute of food and beverages in which variety of food is
available on demand without table service.
Thus these above characteristics makes a whole well planned system for the restaurant to deliver
great food with best service to its customers and gain maximum profit through their satisfaction
in the long term.
1.2 Factors affecting recipes and menus for specific systems
Marianne Restaurant is one of finest food and beverages organizations in United
Kingdom. So, to maintain its quality standard of its food, there must be attractive menus and
great recipes. Some major factors affect these elements like worsen and improvise the standard
like Availability of raw materials, Quality and nutritional value goals, Objectives of the
restaurant, Seasonal ingredients, Skills of kitchen staff, Budget and Size of organization.
Following is explanation of these components.
 Objectives of the restaurant- Recipes and menus for food and beverage system in the
restaurant is affected by goals. If main purpose is to sustain customers then recipes and
menus will be customized according to guests.
 Seasonal ingredients- As some season ingredients are rarely available, so the cited
restaurant makes changes in menus and recipes to get more customers sustain. This
maintain freshness and variety in dishes.
 Size of restaurant- Small and large companies in food industry also affect their menus
and recipes (Alonso and Liu, 2012). As the cited restaurant is small size, it makes food
according to local customers taste. For example, ti has wide range of local food for
customers.
 Customer preferences- This is also a main factor which have a huge impact on recipes
and menus as the cited restaurant males changes according to its customers demand and
choices of dishes time to time.
 Skills of kitchen staff- If Kitchen staff is not skilled enough to make quality food then
there can be negative impact on recipes and customers will find menus worse. On the
other hand, an adroit cook and service staff increase goodwill of the restaurant I the long
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term. Consequently,taste and quality of the food will be improvised and customers will
be satisfied in the long term.
Thus these above factors can make better food and image of the restaurant. On the other
hand,loss can be occurred in future, if these factors are not considered strategically . Other
factors include Budget of food and nutritional value in food which can affect the health of
customers.
1.3 Comparison of the cost and staffing implications for different systems
For Marianne Restaurant, it is necessary to analyze and differentiate between cost and
staffing implications. As these two elements play a vital role in improving business and gaining
more customer retention in the long term (Arendt and Zannini, 2013). Following are some points
which help in identifying cost and staff in different scenarios.
Outlet type as basis of
difference
Staffing implication Cost implication
Restaurant in table service Highly skilled staff is hired
along with lower skilled
kitchen and service staff to
maintain a balance in the cited
restaurant.
Quality level of outlet varies
from cost as high to low. For
example, production, storage
cost and material cost.
Pub, bars, cafeteria and buffet
services at restaurant
There are three types of staff
in kitchen and service like
skilled, semi skilled and
unskilled due to self service.
Low cost for service and food
which is dependent on goals of
the business.
Self service, vending machines
and Delis
Unskilled staff is enough for
self service system. Very less
or negligible number of
kitchen staff is required.
Due to unskilled staff, cost is
very low for restaurant and
very little storage of raw
material.
High level catering in gourmet
restaurant
This types of system requires
very highly adroit kitchen and
service staff like a separate
Cost is high due to season food
and best quality raw material
for food.
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Sommelier.
1.4 Suitability of systems for particular food and beverage outlets
Different system is suitable for specific type of outlet in Marianne Restaurant. Although,
there are many service systems for food and beverages, few among them are the most suitable
for the cited restaurant (Brimblecombe, Fergusonand O’Dea, 2013). These systems include
buffet system, table system, self service and cafeteria. Followings are the explanation of specific
system with particular purpose for cited restaurant.
 Buffet service system-This is used by the restaurant in commercial or non profit outlets.
This system is cost effective as it requires very few staff tom serve and cook. It provides
a choice of food to its customers within a wide range of dishes and the enough amount is
consumed only,So there is less wastage of food and material. It leads to more profit and
fast service.
 Table service system- There are many people who prefer to spend a good time with their
friends and family. They prefer table service to get comfortable dine. Different table
services is offered by Marianne Restaurant like English style includes less formal dine in
small as well as big guest group. Another famous style is Russian style in which a simple
service is provide in elegant manner especially for larger group or banquet.
 Self service-This is also preferred by the cited restaurant as it is for light meal with fast
process. Main food in this system are sandwiches and wraps. Thus these three out of all
system are suitable for the restaurant. Other system is cafeteria which is sometimes
implemented at special occasions .
TASK 2
2.1 Use of financial statements in food and beverage operations
Every organisation from any industry needs to maintain financial statements on regular
basis (Bujisic, Hutchinson and Bilgihan, 2014). Marianne Restaurant makes some financial
statements like cost statement,cash flow, balance sheet, sales records, dish costing sheet,
operating statements and variance analysis. These all records help to analyze the current position
and operations of the cited restaurant. One of the major use of these financial statements is that it
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provides accurate indication of operating results in near future. Another advantage is that
authoritative requirements can be identified in the long term. From these statement, management
of the restaurant is able to know about financial condition and can take appropriate actions to
improve it.
Resources are managed by analyzing financial statement as they show how much wastage
has been occurred. Variable cost is deducted by cost statement. Another use of these statements
is that management can evaluate net profit after deducting all types of cost in accounts. Regular
record of every single transaction can be maintained in term of payment to wages and suppliers.
Through this, management controls the business in an effective and efficient manner.
Dish costing sheet helps to check cost separately and sales records help in estimating popularity
of the food and beverages (Davis, Lockwood and Alcott, 2013). So that, the restaurant can make
some efforts to increase its sales in future. This can lead to making new customers and sustain
current customers to capture lion share in food industry of United Kingdom. Thus there are many
use and benefit of financial statements for the restaurant to manage operation in a well manner.
2.2 Demonstrate use of cost and pricing processes-
Cost is the expense which is paid by restaurant to deliver food and services to its
customers. It can be controllable and uncontrollable which is dependent on types of dish and
choice of customer. Costing process includes fixed cost, direct cost, indirect cost and variable
cost about per unit. Following is a demonstration of cost process which is helpful to determine
final prices of the product and services for customers.
Cost and pricing of Marianne Restaurant on monthly basis
Food 20000
Wine 4000
Cost of goods sold 24000
Fixed cost 2000
Variable cost 2500
Total cost 28500
Revue 32500
Net profit 4000
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From above demonstration of costing and pricing process include many elements which
can fluctuate the final price for customers (Dopson and Hayes, 2015). In this process, direct cost
can also be include which is the basic cot of raw material used in production. Net profit is the
difference between total cost of the product and sales. While gross profit is calculated before
subtracting internal and external cost. Pricing process should include a fair amount for
customers. It should not be too high from cost occurred for particular dish of the restaurant.
These two component in food market are used to estimate a reasonable price offered to customer
to increase sales and revenue (Ferreira, Maier and Johanson, 2012). The food organisation like
cited restaurant can make a strategy to improve its product quality as well as minimise the cost
and price. Pricing of dish varies from low to high plate and range of food.
2.3 Analysis of the purchasing process
Purchasing is the process which consists selection, buy, receipt, storage and final
consumption of goods as per catering policy of the restaurant. Purchasing process is important to
maintain a smooth function of operation in food and beverages industry. Example of this process
are Determining products needed, Choosing right supplier, Receiving goods, Storing good,
Receiving Invoice and Making payment. First thing which is to be done in this process is to
select a reliable supplier of raw material. Marianne Restaurant conducts a market research to get
the best supplier to improve the food quality. Suitability of the material is an essential part to
determine that the purchased product fulfills requirements of restaurant and its standards.
Purchasing process should be fast so that fresh raw material can be available for food. The
restaurant makes sure that quality of the purchased goods is up to standard.
Purchasing process include specification in which all the details about material are
recorded. On arrival of purchased goods, two things should be checked like same quantity as
requested and there is no defect (Giritliog, luJones and Avcikurt, 2014). Proper storing of the
material is an important part of this process. For example, being a food company, the restaurant
has to provide fresh dish and drinks, so it has to store in hygiene and clean place. Once the
goods and ingredients are taken out of fridge, they are used immediately due to danger zone
between 6 and 68 Cesium. Storage can include dry goods and freezing items. Thus the
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purchasing process can be analyzed by Marianne Restaurant to make high quality food to its
guests in London, United Kingdom.
TASK 3
3.1 Compile food and beverage menus for a hospitality event
There are many hospitality events in which Marianne Restaurant deals like Wedding,
birthday, company anniversary, exhibitions, religious celebrations, student end of term dinner
and conference (Grekova, Bremmers and Omta, 2014). Conference can be picked as an
important event in which food and beverage menus are compiled to provide a integrated food
course. Profile of guests is also element in this scenario in which age, background, residence,
preference in food, service choice and budget of them are considered. Following is the menu for
food and beverage for this events.
Event menu choices
Starters Salad of heritage beetroots, Piedmontese
ricotta, feta & horseradish,
malted caraway tuille
or
Cured cod, cauliflowers, citrus & baby capers
Seconds Soups
Pasta
Main course Welsh Mountain chicken, champignon de Paris
à la crème
or
Catriona and spunta potato gnocchi, wild
garlic, morels,
potato foam, grezzina & romane courgettes
Deserts Gariguette strawberries, crème brûlée &
pistachios
or
Cheese
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Other menu options Traditional international buffet: a wide
selection of cold and hot dishes including
examples from the 4-course menu and further
additions
Beverages Soft drinks, wine, beer, cider, mineral water,
juice fruits, coffee and tea
Thus there are many choices in menu of food an beverages in the cited restaurant. A fine
combination these elements should be standardized to get customer satisfaction in the,long term
consequently it will improve the image in the market.
3.2 Justification of the selection and suitability of recipes for menus
Recipe is the key part of every hospitality event to make the best menus for customers.
For example, a birthday event is organized in Marianne Restaurant, London ion which different
people of different ages will be coming (Grekova, Calantone and Omta, 2016) .For success of the
event, the restaurant will make more efforts to select exclusive recipes for menus. While
selecting recipe, nutrition issue should be considered as it plays vital role in health. The recipe
should include balance diet and color in dish. Hygiene issues are also important due to health and
safety concerned.
Suitability of recipe is dependent on the health of customers as some have health issues
which should be considered while preparing menus. As it is a party event, there will be
vegetarians, diabetics, and children. So the restaurant must consider these things while making
menus. As there will be children, so there should be quick recipes included like fresh salad,
sausage and chips. So recipes should be chosen according to the customers and their choices in
food. For example, vegetarian should be offered jack potatoes and vegetables which includes
balanced color and nutrition.
TASK 4
4.1Food and beverage service for a hospitality event within an agreed budget
Following is a wedding anniversary of Mr. Jordan hospitality event with budget in Marianne
Restaurant.
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Four-course English menu - Russian style table
service
Starter Ceviche of Hebridean scallops & Sicilian
blood oranges
Second Hot ‘vichyssoise’ of Tropea onion & Cornish
salted caviar
Main course “Toasted sandwich” of fearn abbey
Main course 2 4 ewes cheddar & St. Nectaire with caraway
Desserts Mille-feuille of gariguette and wild
strawberries
2 Children among guests will be served pasta
with meatballs and a mild tomato sauce
Beverages
Wines Orvieto Classico
Barbaresco Fontanafredda (main meal)
Price for event:
Menu: (82 Euro per adult)
Menu children (8 Euro per child)
Beverages: (18 Euro per person)
Security: (3 guards) 900 Euro (within budget)
Thus a well budgeted food and beverages services are provided to its customers with
great quality for event. An agreed budget is reasonable offered to customers and special
arrangement has been made for children.
4.2 Planned service maintaining standards of quality and health, safety and security
In Marianne Restaurant, main concern is for health, safety and security of customers in
hospitality events. For example, celebration of end of term for students in which the restaurant
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