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Food and Beverage
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INTRODUCTION..........................................................................................................................4 TASK 1...........................................................................................................................................4 (a) Identify and discuss the different methods of food preparation................. 4 (b) Different types of service offered in different types of food and beverage outlets................................................................................................................... 5 (c) Explain the staffing financial implications when operating a food and beverage outlet..................................................................................................................... 7 (d) Types of service systems offered in particular food and beverage outlets....................................................................................................................................... 8 TASK 2...........................................................................................................................................9 (a) & (b) Design a table d’hote menu for a licensed outlet and calculation excercise.................................................................................................................................. 9 (c) Justify choices for the menu..................................................................................... 9 (d) Calculate the costs for a range of beverages on the menu ...................... 10 (e) Describe and analyze the purchasing process for both equipment and materials................................................................................................................................11 (f) Use and purpose of a financial statement in the food and beverage industry.................................................................................................................................. 12 TASK 3 ....................................................................................................................................... 12 (a) Plan a food and beverage menu for a specific event.................................... 12 (b) Recommendations for the food and beverage menu and service .......... 13 (c) Health, safety and security issues of the working environment.............. 13 CONCLUSION............................................................................................................................14 REFERENCES............................................................................................................................ 15 BIBLIOGRAPHY.........................................................................................................................17
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INTRODUCTION
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In the hospitality sector, food and beverages are the main source of income as large amount is generated from this sector. In present scenario, people celebrate their special occasions by visiting hotels and restaurants. Hotels serve their customers as per their expectations and tries to modify their services with each visit (Alliance, 2001). The study covers the various aspects of the food industry and health, safety and security measures used in this industry. Moreover, the report describes the various methods used in food preparations. In addition to this, the different type of outlets in food and beverage industry and the services used by them are discussed.
TASK 1 (a) Identify and discuss the different methods of food preparation Following are the methods of food preparation: Example of each
health
and
safety
SIX Food Preparation
apply
to
each
Methods
methods
Steaming In
steaming
This method of cooking If
the
food
is
over
method, is used for vegetables cooked, it can loss its
water is added to a pot as it does not lose its nutrients and ten stands are kept flavor
and
inside
the
cooking.
water
level
pot. is
The during
and
original
nutrients flavor. This
kept method is also suitable
under the stand. Then for
cooking
green
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You can chat with Tutors anytime and discuss the problems. food is placed on the vegetables as well as stand and heat is given rice. to
the
pot.
The
hot
steam is rising is from the boiling water acts on the food and food remains cooking. Roasting
This method is used for This
methods
is
very
cooking fish, meat or useful as food lost very In this method, direct chicken.
little nutrient and flavor
heat is applied to the
remains the same after
food and heat seals the
cooking. If food is over
outside
roasted,
cover
of
the
food while juice inside
unhealthy
the food cooks it. Food
beings.
it for
becomes human
is faster roasted over the
spit
so
heat
is
applied to the all parts of the food (Brownell and
et.
al.,
Therefore,
2009).
heat
is
applied to the all part of food
to
get
it
cook
properly. Boiling
By using this method If the food is boiled for a
My Assignment Help provides assignment writing service to Aussie Students
You can chat with Tutors anytime and discuss the problems. This is the simplest and rice and vegetables are longer time, it loses its most common method cooked.
nutrition and it is not
of cooking. The water is
considered healthy.
added to the food and then food is cooked over the fire. The action of heated water makes the food
cooked
and
the
liquid is thrown after the food is being cooked. Baking
Baking
is
used
for Baking is not good for
cookery products such health In baking method as cake, pizza. of
cooking,
cooked
food
while
convection
is
heat.
The
involving
convention heat which makes
using
as lose
all
the
preservatives
of
the
food.
food is placed into an enclosed space where heat is applied and the action of heat within the confined area, acts on the food which makes the
food
get
cooked
(Cen and He, 2007). Cook freeze method
meat,
casseroles
and The food is preserved
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You can chat with Tutors anytime and discuss the problems. This is a method of food lasagne. for a very long period by catering in which full
applying
food is cooked at low
which is not safe for the
temperature
health of any person.
or
below
this
method,
18-c by fast freezing. This method is almost similar method
to
cook-chill
apart
from
refrigeration temperature.
It
preserves the food for up to 8 weeks until it is recooked
for
eating.
This method is suitable as
all
the
bacterial
growth has halted by freezing of food. Due to the
rigorous
quality
standards used in this method, patients can be confident
about
the
nutritious meal and high quality of food. Sous-vide method
This method is used to cook meat, fishes and
The methods are not
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You can chat with Tutors anytime and discuss the problems. chicken by vacuum. fresh method of cooking In this method, the food as it can create adverse is cooked by using effect to the health of vacuum cleaning at a persons. specific temperature of 138 degrees. It is a very unique
and
different
of
cooking
method
which generates better and
different
(French,
results
Story
and
Fulkerson, 2002). This method gourmet
is
used
test
as
for it
captures the true and full flavor of the food. It adds nutritional value to the
food
as
natural
juices and nutrients are retained in the vacuum bag.
My Assignment Help provides assignment writing service to Aussie Students
You can chat with Tutors anytime and discuss the problems. (b) Different types of service offered in different types of food and beverage
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outlets SIX difference types of service of food and beverage outlets English service: this kind of service is often referred to as host service as an acute role is played by the host. Here the food is brought on platters by the waiter which is then approved by the host. The host then portions food into plates of guests or allows waiter to serve (ENGLISH SERVICE. 2015).
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French Services: This personalized kind of service where food is brought from kitchen in dishes which are placed on table. The guests then help themselves in serving (FRENCH SERVICE, 2015).
Silver Service: The table is set by making use of sterling silverware. The food is then portioned into silver platters. Each guest is then My Assignment Help provides assignment writing service to Aussie Students
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presented in silver dishes by making use of elaborate dressing. American Service: it is a pre plated service where food is served in kitchen itself and brought for guest. The portion to be served is predetermined by the kitchen so as to balance the nutrition and color. The service is usually common in coffee shops as it is required to be fast (American food beverage service style, 2015). Cafeteria Service: The service is majorly a part of canteens, colleges as well as hospitals. In order to ensure towards a quick service, the menu is fixed and displayed on large boards (Cafeterias and Restaurant, 2015). The guests are required to buy coupons on advance which is then presented to the waiter. The food is then sometimes displayed behind the counter and guests then indicates the choice. Counter Service: It is also known as snack bar service where there is a use of tall stools that are placed along the counter. Guests then eat the food on counter itself. In some cases, the covers are laid on counters themselves. Food is then displayed behind the counter which can then be used by the guests for making a choice. EIGHT types of Outlets Specialty restaurants It deals with the special type of cuisine like Chinese, Italian or French. The whole concept of the restaurant is typically related to the specific region of the community whom it is going to serve. The food, service, uniform and My Assignment Help provides assignment writing service to Aussie Students
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the culture and tradition of this area, when he enters in it. This restaurant offers personalized services to its customers Banquets This is normally attached to a hotel or restaurant. It caters a huge rush of people who gather in the banquet hall for events line reception, party, marriage ceremony, birthday, conference and seminar (determJay, Loessner and Golden, 2008). This outlet is highest revenue generating in F and B outlet in any commercial sector. In this outlet, generally buffet service is used as lot of guests has been served in a short span of time.
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Coffee Shop This is generally a part of the hotel. In a five star hotel, coffee shops operate as per clock. These services used in coffee shops are very informal and is on one pace of service. Smaller coffee shops are operated individually, which provide self service to its customers. Grill room
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operate independently. They only provide a grill and brbequed items to customers (Kyle and et. al., 2004). The kitchen is way from the service area by a glass partition so that guests can see the food preparation by chef which generates impulse buying. It provides the assurance of hygienic food to its customers. In this method, table service is provided to customers as food is prepared, plates in individual plates and serves to the customers. Discotheque This is a modern type of dance restaurant which uses hi-tech sound and light systems to provide music and charm environment with dance floor. Only drinks and snacks are served to the customers. In hotels, discotheque is located in the basement away from other areas because it contains heavy sound. With this type of outlet, counter service is provided to customers as they have to collect their drinks and snacks from the drink counter by themselves (Magnus, and et. al., 2009). Pub Pub individually operates which only serve beer to its customers. The seating arrangement in pubs is very informal and designed as per the requirements for youth. The books and accounts are managed according to the law and government regulations. Self-service is providing to the customers in the pub. Multi cuisine restaurant These restaurant deals with more than one cuisine like Chinese, Indian, Italian, Continental etc. they are not based on the culture and tradition of a particular region (Man, Lui and Lai, 2010). They also operate individually and My Assignment Help provides assignment writing service to Aussie Students
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restaurants to its customers. Cafeteria These are of many types such as cafeteria located in ships and airplanes and cafeterias in hotels. Cafeteria located in hotels provides counter service to its customers. Cafeterias which are used to provide public services to its customers such as airplanes, railways and ships use trolley services to deliver meals and drinks to the customers available in this area (Meler and Cerovic, 2003). (c) Explain the staffing financial implications when operating a food and beverage outlet Dish Costing Dish costing is the cost occurred in the production of a dish in a food and beverage outlet. It depends on the number of staff at a particular outlet. The greater number of staff, the greater the cost will be. If the staff at the outlet will be lesser, the cost of the dish will be also lesser. Cost statement Cost statement is a document which provides all the cost involved in operating a food and beverage outlet (Nestle, 2013). It involves direct material, labor and overhead, which occurred during the operation of this outlet. The labor expenses and material expenses depend upon the staff hired in the outlet. Sales records
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often they purchase the product of this company, what they purchase and how bills are paid by them. A food and beverage outlet can analyze this information to find out who their best customers are, what they like the most, and what kinds of marketing approaches influence to them strongly. Variances analysis Variance analysis is
the comparison between actual output and
budgeted output in order to find out deviations and correct them (Gootman, McGinnis and Kraak, 2006). It highlights the causes of the variation between income and expenses during a specific period compared to the budget. In a food and beverage budget, flexible budget is prepared to compare the actual and standard budget.
This is a sample on Food and Beverage For Complete Assignments Kindly Contact us at: Email:help@instantassignmenthelp.com.au Call Us:+61 879 057 034 (d) Types of service systems offered in particular food and beverage outlets Silver service in a five star hotel restaurant It is a style of serving food at formal meals in which waiter uses a silver spoon and fork in one hand to serve the food item to the dinner plate. This type of service is suitable for five star hotels as they can show their luxury My Assignment Help provides assignment writing service to Aussie Students
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This is a splendor expresses to the guests and provide choices of selecting and quantifying food served to them. Counter service in a fish and chip shop In counter services, food is provided to the customers at the counter rather than tables. Cooks prepare food is bulk and waiters refill the beverages and remove plates (Hui and Evranuz, 2012). This type of service is suitable for fish and chip shop as it provides fast service and required less staff. The presentation is made for the different type of fish and chip dishes which attracts customers. Buffet service for breakfast in a four star hotel It is a type of self service provided to customer’s form of dining in which food is arranged on a long table, classified and placed according to proper sequence from appetizers to desserts. It is also a faster service and suitable for four star hotels as the guests in these hotels are from high society and they may dislike the habits of waiters. It requires less staff and it also involves little wastage. Trolley Service during flights Trolley services are used in flights to deliver the meals and drinks to the passengers traveling in the flights (Jay, Loessner and Golden, 2008). It is the best method to deliver food to the customer in airlines as it is convenient for customers as well as creates fewer disturbances. The beverages are delivered to the place of passengers in less time without any troubles. It also requires less number of employees so it saves cost as well.
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TASK 2
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(a) & (b) Design a table d’hote menu for a licensed outlet and calculation exercise Table D'hote Menu It can be regarded as a menu type where there is a presence of multi-course meals with a presence of limited choices that are charged at fixed total price. Such menus are also known as prix fixe (Table d’Hote Set Menu, 2015). Sales price = Total cost + Desired profit
Table D'hote Menu Starter Sweet and spicy cocktail meatballs (£ 2.00) Melon & Strawberry Gateaux with Fruit Coulis (£ 2.50) Prawn & Crayfish Cocktail with Chive & Marie Rose sauce (£ 0.50)
Main Course Mushroom Ravioli with Tomato Sauce and Parmesan (£ 2.00) Steamed Smokes Haddock with a Bubble & Squeak Potato Cake, Poached Egg & Herb Oil (£ 0.50) Beef & Mushroom Stronganoff served with Basmati Rice (£ 2.00)
Dessert Hot Pudding of the Day (£ 1.00)
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Beverages Energy drinks (£ 1.00) Juices (£ 1.00) Coffee, Tea and Hot Chocolate (£ 1.00)
(c) Calculate the Costs for a range of beverage on the menu In selecting the menu choices of the three course and beverages, I have considered various factors like age, health, diet, hygiene and safety of the customers. Moreover, I also give focus on other elements such as ageing population, vegetarians, kids, adults, diabetes patients. I have chosen Hot Pudding of the Day, Hot Waffle served with Honeycomb Ice-Cream, Raspberry & Vanilla Cheesecake with Lime Mascarpone and Fruit Puree for children and adults. Main reason behind designed
the following menu is
adults and children are like to eat spicy food. A separate food and beverages are available for diabetes patients. For kids and aged people, starters are best as they are full of preservatives (Hospitality Industry, 2013) (d) Calculate the costs for a range of beverages on the menu Items
Fixed
Variabl Direct
Indirect Total cost (FC+VC)
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You can chat with Tutors anytime and discuss the problems. cost e cost cost cost Soup of the Day 0.5
0.5
1
0.25
1
0.5
0.5
0.5
1
1
0.5
0.75
1
0.05
1.25
0.5
1
1.25
0.75
1.5
0.5
0.25
0.75
0.5
0.75
served with a Warmed Crusty Bread Roll Melon & Strawberry Gateaux with Fruit Coulis Prawn & Crayfish Cocktail with Chive & Marie Rose sauce Mushroom Ravioli with Tomato Sauce and Parmesan Steamed Smokes Haddock with a Bubble & My Assignment Help provides assignment writing service to Aussie Students
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0.5
0.75
0.5
0.25
1.25
Energy drinks
0.5
1
0.25
0.5
1.5
Juices
0.5
1.25
0.75
0.25
1.75
0.5
0.25
0.5
1
Mushroom Stronganoff served with Basmati Rice
Coffee, Tea and 0.5 Hot Chocolate
(e) Describe and analyze the purchasing process for both equipment and materials In order to operate the activities at food outlets different types of equipment or materials are used and required. This equipment are knives, plates, containers, fork, cutlets, spoons, serving containers and glasses. The materials issued in food preparation are vegetables, food, oils, spices and raw material. Therefore, the process of purchase of the equipment and material is as follows.
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specific numbers and uses. Then a list is made for the required equipment. The next step is to select the source of purchase by the outlet such as online shopping, release tenders or hiring suppliers (Lin, 2002). Finally, all the options considered by procurement department of the store and the purchase is made by using best possible option.
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After the reaching of materials and equipment, inspection is made and receipts are collected from suppliers. Then, the payment is cleared as per terms and conditions and after inspection all items ate stored in safe and secure place.
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industry There are various financial statements can be used in the food and beverages industry such as previous year financial accounts, balance sheets, profit and loss accounts, cash inflow and outflow etc. The use and purpose of various financial statements in food and beverages industry are as follows. The food and beverage industry is changing and growing continuously in recent times. These are huge variation in commodity prices, historic picks in fuel and transportation costs and awareness about food and safety. Therefore, financial statement helps min making stronger to the food manufacturers in facing challenges. In this industry, to make informed decisions, producers can rely on timely and accurate information on a financial statement which is audited by a CPA (Magnusand et. al., 2009) These statements can validate numbers and helps in mitigating risks and uncover opportunities to contain costs. Financial auditors work with their colleagues in tax to assess opportunities for tax credits or deductions. They can also provide solutions for a range of issues such as technology and operations improvement.
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TASK 3
(a) Plan a food and beverage menu for a Farewell party event Items
Prices (in ÂŁ) Food
Spicy and sweet moktails and
2
cocktails Mushroom and stilton starters
1
Fired and spicy potatoes
2
Fish and rice
0.5
Snacks
2 Beverages
Spicy and sweet cocktail meatballs
1
Sugar free ice tea
0.5
Orange and mango juice
2
Smoothies
1
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Desserts Choco lawa cake
1
Brownie with ice cream
0.5
Fruit salad
0.5
(b) Recommendations for the food and beverage menu and service Standards and quality The food and beverage outlets should measure the quality of services provided to them to customers. Staff members should use superior quality of goods to avoid cross contamination in food. The members also take care of the hygiene and cleanliness of the ambiance as well as the containers used for serving customers. Food organizations can also use quality standards such as ISO 9000 to ensure the best quality of beverages (Food & Beverage, 2013). Cost These types of outlets should use minimum resources in the shortest time period to control the cost of food (Man, Lui and Lai, 2010). The organizations should purchase the raw material in bulk so that lower price benefits can be gained from the suppliers. At the time of delivery of goods, employees must be careful and responsible about the quality and quantity of raw material. My Assignment Help provides assignment writing service to Aussie Students
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The presentation of food should be very attractive as it can attract the guest by its physical presentation. The staff and waiters should be well trained in delivering their services so that customers can feel joy in the atmosphere of these outlets. Safety During preparing and cooking the food, it is required to made the safety during preparation. It has avoided the risk of nay kind of harm to the customers. (c) Health, safety and security issues of the working environment In a food and beverage industry, there are various issues involved in the health, safety and security in the working environment. The quality of raw material, the cleanliness of the kitchen, hygiene factor of containers to be used in cooking should be given concentration otherwise it can adversely affect the quality of products. There may be possibility of accidents as they use complex tools and equipment for cooking. The services offered to customers should be observed as they may create harm to the health of customers. The confidential information stored may be stolen for unauthentic use and creates a question mark on the security of food outlets (Meler and Cerovic, 2003). If the quality of raw material is ignored, it may harm the health of customers. The use of sharp weapons by chefs may create injuries to them so it should be used carefully. Along with this, it is important to adopt the various kinds of health and safety equipment's for protecting the
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workplace for protecting the employees.
CONCLUSION It can be concluded from the above report that food and beverage industry gives a focus on the food products as well as maintain the quality standards in their services and food. The organizations also provide their consideration for the health, safety and security issues of the guests. While planned an event various factors are considered such as age, culture, eating habits, and diet and hygiene factors. A budget is prepared for the whole event and it is focused that meal should not go over the budget. In preparation of hygiene and quality of raw material are given special considerations as it is the matter of health of customer the food outlets.
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REFERENCES
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Journal & Books Alliance, I. U. N., 2001. North/South Ireland food consumption survey (pp. 1027-1127). Irish Universities Nutrition Alliance. Brownell, K. D. and et. al., 2009. The public health and economic benefits of taxing sugar-sweetened beverages. New England journal of medicine. 361(16). pp.1599-1605. Cen, H. and He, Y., 2007. Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends in Food Science & Technology. 18(2). pp.72-83. French, S. A., Story, M. and Fulkerson, J. A., 2002. School food policies and practices: a state-wide survey of secondary school principals. Journal of the American Dietetic Association. 102(12). pp.1785-1789. Gootman, J. A., McGinnis, J. M. and Kraak, V. I., 2006. Food Marketing to Children and Youth:: Threat or Opportunity?. National Academies Press.
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