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Sample Report On

FOOD AND BEVERAGE OPERATIONS MANAGEMENT

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TABLE OF CONTENTS INTRODUCTION .......................................................................................................................... 1 TASK 1 ........................................................................................................................................... 1 1.4 Identifying Suitability of System for Particular Food and Beverage Outlets ....................... 1 1.1 Characteristics of food production and food and beverage service system .......................... 2 1.2 Affecting recipes and menus for specific system ................................................................. 4 1.3 Cost and Staffing Implication for Different Foods and Beverages System .......................... 5 TASK 3 ........................................................................................................................................... 6 3.1 Compiling food and beverage menus for a hospitality event ............................................... 6 3.2 Selection and suitability of recipes for menus ...................................................................... 7 TASK 4 ........................................................................................................................................... 7 4.1 Plan a food and beverage service for a hospitality event ...................................................... 7 4.2 Implement the planned service maintaining standards of quality and health, safety and security ........................................................................................................................................ 9 4.3 Factors to determine the success of the service, making recommendations for improvement ................................................................................................................................................... 10 TASK 2 ......................................................................................................................................... 10 2.1 Use of Financial Statements in Food and Beverage Operations ......................................... 10 2.2 Use of Cost and Pricing Processes ...................................................................................... 11 Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

2.3 Purchasing Process.............................................................................................................. 14 CONCLUSION ............................................................................................................................. 15 REFERENCES ............................................................................................................................. 16

TABLES OF FIGURE Figure 1: Menu .............................................................................................................................. 14 Figure 2: Purchasing Process ........................................................................................................ 14 LIST OF TABLES Table 1: Cost Sheet ....................................................................................................................... 11

INTRODUCTION Food and beverages industry play a major role for a country in order to maintain their economic conditions (Holm, 2005). This report is prepared to identify and evaluate the various aspects and elements of food and beverages system. Further report will focus on different food and beverages production and service system, financial role under this sector and planning and devising of menus for hospitality event and focusing on maintaining standard of quality and health regarding the preparation and serving of food items. Later on report will discuss about the purchasing process and pros and cons of using this process. TASK 1 1.4 Identifying Suitability of System for Particular Food and Beverage Outlets In food and beverage industry there are several outlets used for presenting meal to targeted customers. Suitability of system for particular food and beverage outlets for restaurants would be counter/buffet or plate service systems, these methods can be used in different kinds of restaurants. Buffet service system â&#x20AC;&#x201C; In general terms, buffet method of food service is an alteration of todayâ&#x20AC;&#x2122;s self service. In a buffet system food is delightfully displayed on one table or series of tables as per number of food items are there in menu (Riley, 2005). Buffet system is all about presenting simple food in effective manner. It is the perfect combination of hot and cold food offered to customers. Buffet service system is appropriate for conference, banqueting, independent restaurants, hotels or especially featuring special weeks, special sales, promotions and various other events. This system is able to facilitate mammoth numbers of customers in a give specific duration with less staff members required. In buffet system customer pay fixed price and in which they can have meal for as many time as they want to have. Furthermore, this system benefits in offering customers variety of choices, targeted customers are part of this system and most important there is less skill required regarding manpower as compared to other food services (Dopson and Hayes, 2010). Disadvantage of buffet method is that it has higher food and labor cost requirement in kitchen, queuing and food presentation can be affected at times.

Plate service system â&#x20AC;&#x201C; System of servicing in plates is highly used and implemented by hotels and independent restaurants. In this service system food is particularly prepared and placed on individualâ&#x20AC;&#x2122;s plates and served to the desired customer (Day and Barksdale, 2000). Advantages of this method are that it assists in presenting food in effective manner, when food is made for individual customerâ&#x20AC;&#x2122;s quality of food is maintained, through plate service system customers can order food according to their choices. Adopting this service system restaurants have to face some challenges such as: required highly skilled chefs, often it has been noticed that customers have to wait for their food delivery and high numbers of staff members are required to deal with each customer (Tamime, 2009).

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Kindly Mail us at: help@instantessaywriting.com 1.1 Characteristics of food production and food and beverage service system Food Production in general terms can be termed as that stage of food flow which is specifically concerned with indulgence of raw, semi processed or finished food stuffs (Zopiatis and Orphanides, 2009). The main aim of this system is that it to prepare food and serve to the customer. In other words, state of prepared food may be ready to serve state.

Traditional Method – This method is basically a conventional method. In traditional method mainly raw food is purchased. Through this method raw materials are received and stored in large numbers and then process of preparation, cooking, innovative presentation and service of finished food is performed. Traditional method is usually used in kitchen establishment (Ditmer and Keefe, 2008). Centralized method – Centralized method is adopted by those restaurants and hotel which have large chains and are specifically looking for outsourcing all their produced goods or a part of their food production. In this method CPU is used which is highly technical and specialized in food and production, production is done in bulk which leads to less cost of product and company can offer variety of finished food items at cheaper prices (Cousins, Foskett and Gillespie, 2002). Cook chill method – Cook chill method can be termed as catering system; in this system food is prepared normally and after cooking rapid chilling and storage of semi finished food is done. This method require minimum capital investment and as well as low numbers of staff members. Advantage of this method is that food remains fresh until it is properly cooked and served to the customers. Cook Freeze method – It also a part of catering system, but difference in cook chill method and cook freeze method is that in cook chill method food is semi prepared and kept for freezing whereas in cook freeze method food is prepared fully and kept for fast freezing and stored at a managed temperature of -18C or below (Fuller, 2009). Batch cooking method – This method of food production assist in preparing food in step by step formation at various levels. Advantage of this system is that it assists in reducing initial capital outlay because on single production line it can be used to produce range of products. There are several characteristics of food production and food beverages service system such as: 

Important aspect of everyday routine



Highly complex and fragmented



Creativity and innovation



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

Indulges in creating employment



Promote range of choices

1.2 Affecting recipes and menus for specific system In food and beverage industry there are several factors which affect recipes and menus of a restaurant. These factors are as follows: 

Various needs and wants of targeted customers – In food and beverage industry target market and targeted customers are the major factor in making direct impact on recipes and menu. Company’s dealing in such industry need to offer foods according to need and wants of customers to improve customer base (Allen and Albala, 2007).



Quality of products and price stability – Main aim of customer is to have quality of food at reasonable price which clearly indicates that restaurant like Laughing Gravy and fast food king Domino’s have to develop their recipes in such manner that they can achieve this criterion and attain competitive edge in near future.



Nutrient level – In present time customers are more focused on quality of food which includes nutrition’s. Awareness level among customers has been increased regarding their diet and health, which directly impact on the functioning of fast food seller like Dominos, McDonalds and Pizza Hut. These fast food giants have to make their food with proper nutritious elements to mold their recipes according to customer’s needs and wants (Saget, 2006).



Budget and monitory issue – Food and beverage industry is a customer oriented and they target every segment of customers, according to this point companies have to make their pricing strategy in order to attract more numbers of customers and retain the old ones.



Seasonality – Season is one of the major factor influencing the menus and recipes of various restaurants, hotels, chains of food store etc. There are several foods like Asparagus, Damson and Marrow which are highly demanded at the time of season and hotel like Hilton should include such food in their menu in order to attract more customers.

1.3 Cost and Staffing Implication for Different Foods and Beverages System Though, foods and beverage industry is wide in nature but still every company present different staff and cost implications. On the basis of these elements, prices of foods are decided and due to these reasons only some of the organization charges higher amount of food even the quantity of that dish is very low (Wood, 2000). In the hotels like Hilton and Ritz Carlton cost implications mainly include system cost which means in establishing and developing large and various platforms for preparing food and storing it. Moreover, it includes cost relating to equipments which are necessary for preparing of food such as flambĂŠ, microwave, mixer and oven etc. Another major cost that is included in the overall cost of Hilton hotel is human resource or staff members, because they are one of the major factors in proper functioning of hotel such as they perform operations like preparing or food and serving it to customers. Several ingredients and raw material also increases the cost of finished product in hotels.

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Kindly Mail us at: help@instantessaywriting.com In spite of these implications, there are other more implications such as staffing implications because hotel requires quality of chefs and staff member in order to operate system and maintain the level of coordination so that staff can achieve effectively and efficiently needs and wants of arrived guests. Secondly, job specification should be explained very clearly too each and every employee so that they can perform their task and duties precisely, in order to achieve organizations goals and objectives. Furthermore, fast food chains and restaurants posses Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

different kinds of cost such as preparing and storing of food costs, by indulging cost of using different kinds of tools and techniques for serving food (Nwokah, 2008). Fast food chain like McDonalds offers their food through self servicing which assist them in reduction of manpower cost, on the other hand hotels like Hilton require high manpower in order to attend customers individually with special treatment hence require butler services and assisted services. TASK 3 3.1 Compiling food and beverage menus for a hospitality event ‘’Food Attack’’ is an event which is going to take place in hometown for that menu needs to be decided according to the taste and preference of invited guests. The menu to be set according to the event and preference of guests is as follows: Items to be served

Cost(£)

Cold buffets (starters for the lunch) Deluxe sandwich bar

8.15

Mixed grill salad bar

Soup, salad sandwich buffet

Hot buffets Seasonal fresh fish

Chef carved prime rib

Beef bourguignon

Home style fried chicken

Peach glazed pork loin

Boxed Lunch Choice of smoked ham

9.25

Oven roasted turkey

46.99

Roast beef served on bakery bread with lettuce

38.79

Drinks to pair up Domestic bottled beer

House wine

Multi liquor drink

4/drink

Mock tail tastes

Orange/apple/lime juices

12/glass

Cold/hot coffee

Sodas

3.2 Selection and suitability of recipes for menus The selection of recipes in menu is according to the taste and preferences of people which coming from various ethnic backgrounds. On the basis of that large variety of menu is decided to suit the needs and wants of every individual invited in the event. Recipes selected in menu are according to the time day and venue of event “Food Attack”. Every preparation is made by keeping in mind about the theme of event and some food items are also selected accordingly. As per the nutritious point is concerned recipes and eatables are not much heavy and are kept in the menu for increasing the healthiness of food (Nwokah and Maclayton, 2006). For inviting people innovative and attractive invitations are prepared and send through special pamphlet for cordially inviting people for indulging into event. On the basis of invitation event is organized for 250 people and according to that only other things are arranged and managed. As per the time and health factor food is prepared light and can be easily consumed in day time. Wide range of variety is offered to the people on the basis of their taste and preferences and especially focused on range and quality of appetizers and starters. TASK 4 4.1 Plan a food and beverage service for a hospitality event “Food Attack” is a one day event, so preparations are made accordingly food and beverages selected are those which are suppose to be consumed in a day and on that basis only raw materials are purchased on event day to keep them fresh and hygienic (Zopiatis and Orphanides, 2009). Though this planning waste of raw materials and can be controlled and managed effectively. According to the menu there are around 20 items which are evenly priced Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

on the basis of their cost of raw materials. Whole and sole budget of this event is estimated at ÂŁ10000 which includes all the costing relating to food, raw materials, catering staff, infrastructure, theme decoration and furniture etc. as per the theme an open garden is booked and decoration is based on theme very colorful with round table seating for the comfortability of guests. Each table would be having around 5 chairs and there will be 50 tables in the surroundings of the garden (Hooley, Saunders and Piercy, 2008). The highest amount which needs to spend on are either dinning or catering for making event successful.

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Services

Cost (£)

Raw material (food

4000/-

products) Furniture (Catering)

3000/-

Location/ space rent

1000/-

Staffing

1000/-

Spare budget

1000/-

From the above table it can be evaluated that these will be the estimated expenditure that would take place during event of rendering services to invited guests. 4.2 Implement the planned service maintaining standards of quality and health, safety and security Through effective planning and efficient implementation of production work budget is ready to implement whereas event is set to run. For the event like “Food Attack” it is important to concentrate on the proper hygienic conditions to be maintained regarding the starting step of preparing food and serving to the guests. Buffet system is selected as per the quantity of invited guest are concerned because treating them individually will require mammoth number of staff members, which is not suitable for the provided budget (Cousins, Foskett and Gillespie, 2002). People will be self servicing them and this manner they can have what they wish to. Through this event will be held in more hygienic conditions and food will be served more effectively and efficiently. By considering all the food items it can be evaluated that it is a proper buffet because lunch is based on both half cold and half hot food recipes. There are several non-alcoholic drinks are presented to the guest by keeping mind of families and children’s of all ages. Through ladies and children’s will feeling food and indulging themselves to make happy environment in the event.

4.3 Factors to determine the success of the service, making recommendations for improvement Event is basically planned and organised in such manner that people will enjoy in having lunch with such facilities and variety will be attracting them the most. After being a part of such event people will encourage such kind off activities in the hometown to be regularly held in order to make social environment around them (Master of Management in Food and Beverage, 2013). Furthermore, changes can be made in the menu regarding the variety presented to children’s for them separate menu can be set so that they can also enjoy food while having other fun also. Moreover, servicing could be improved by increasing the budget if people like this event as it will encourage to promote such event and budget will much higher than this, according to that staff members for facilitating customers should be increased so that people could freely enjoy the event with less inconveniency (Fuller, 2009). It is recommended that silver style of dinning should be selected in order to improve the effectiveness and efficiency of services. TASK 2 2.1 Use of Financial Statements in Food and Beverage Operations Every organization operating in any sector or industry has to prepare financial statement in order to analyze their financial performance. There are several financial statements that can be made in food and beverages industry such as: Dish costing sheet – This statement assist in showing the costs incurred during production of food item until it is sold by the company (Dopson and Hayes, 2010). Preparing dish costing sheet helps in managing costs and making important decisions. Cost statement – Cost statement is a statement which assists in showing the information regarding costs and revenue indulged in the food item until it is served to the customer. Operating statement – This statement includes the cost of those resources which are used in preparing the ordered food item such as chef, machines, raw materials etc. Variance analysis – Through this statement is to analyze the difference between actual and desired cost of product. In other words, there are specific standards set for each item in the menu and to meet those standard various measures are made this process is known as variance analysis. Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

Sale records – Sales records is termed as the document which is prepared to record the entries regarding the sold food items to the desired customers (Josiam and Foster, 2009). Through this statement food and beverage industry can identify and evaluate their revenue earned during the financial year. 2.2 Use of Cost and Pricing Processes Based on the profit requirement of Mr. and Mrs. Anglo, following can be seen as the cost and pricing process: Table 1: Cost Sheet PARTICULAR

AMOUNT (IN £)

FIXED CHARGES

140000

RENT

30000

FOOD COST

30% of sales of food

LABOR COST

170000

OTHER CONTROLLABLE COST

90000

FIXED COST (1)

430000

LABOR COST (2)

494253

TOTAL SALES (3)

1647510

AVERAGE SALES (4)

4538

AVERAGE CHECK (5)

1745

Working note: Total cost = fixed cost + variable cost Fixed cost = 140000+170000+30000+90000 = 430000 Labor cost = 13% of food sale = 430000/87% = 494253 Total sales = 494253/30% = 1647510 Average sales = total sales / no. of days = 1647510/363 = 4538 Average check = average sales / seats turnover = 4538/2.6 = 1745. Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

From the following calculation the average check for a couple in their menu will be framed around ÂŁ1745 which is assumed on the basis of per day.

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Appetizer Veg. Salad

with

Amt. (£) cherry

Non-Veg.

Chicken dips

Soy

Amt.( £) 22

tomatoes Vegetable jumbo

sauce

with

½ dozen local rock

marinated chicken Romaine leaves

oyster with lime and vodka granite

Main Course Baked fillet on mash 10

Storm fich and chips in 25

potatoes

light beer

and

wilted

green Courgette

and

mint 20

pasta Wild

Oven baked flying fish 40 fillets

mushroom

and 25

stilton risotto

Roast

duck

served

with

breast 55 orange

sauce Rigatoni pasta

Petit strip of loin of 45 beef

Dessert Spiced pumpkin cheese 15

Double

cake

soufflé tart

chocolate 20

A plate of continental 10

Yule log

and English cheeses Figure 1: Menu

2.3 Purchasing Process

Figure 2: Purchasing Process (Source: Purchase process, 2013) Every firm dealing in food and beverages in order to make purchase have to follow certain steps which could assist them make cost effectiveness and along with that various pros and cons can be identified and managed (Wood, 2000). 

Recognition of needs



Specifying needs



Determination of sourcing option



Establish price and term



Delivery of purchase order or contract



Receive and inspection of purchase



Invoice approval and payment and,



Maintain records Through this process any firm dealing in food and beverage industry can improve their

functioning by measuring purchase of various essential resources. Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Philosophy Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

CONCLUSION From the above report it can be concluded that food and beverages industry plays a major role in the hospitality industry in improving the standard of livings and raising economic condition of the country. Furthermore, hygienic food and beverages causes welfare in the society and is important aspect in present generation. Companies operating in such sector should indulge these above discussed points in order to maintain sustainability in near future.

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REFERENCES Journal and Books Allen, J. G. and Albala, K., 2007. The Business of Food: Encyclopedia of the Food and Drink Industries. ABC-CLIO. Cousins, J. Foskett, D. and Gillespie, C., 2002. Food and Beverage Management. Prentice Hall. Day, E. and Barksdale, H. C., 2000. Organizational Purchasing of Professional Services: The Process of Selecting Providers. Journal of Business & Industrial Marketing. 9(3). Pp.44 – 51 Ditmer, R. P. and Keefe, D. J., 2008. Principles of Food, Beverage, and Labor Cost Controls. John Wiley & Sons. Dopson, L. R. and Hayes, D. K., 2010. Food and Beverage Cost Control. 5th ed. John Wiley & Sons Fuller, J., 2009. New food developments in Europe. Tourism Review. 24(1). Pp.3 – 11. Holm, L., 2005. Construction Cost Estimating: Process and Practices. Pearson Education. Hooley, G. J., Saunders, JA and Piercy, N. F., 2008. Marketing Strategy and Competitive Positioning. Harlow: Financial Times Prentice Hall, 3rd ed. Josiam, B. and Foster, C., 2009. Nutritional information on restaurant menus: Who cares and why restauranteurs should bother. International Journal of Contemporary Hospitality Management. 21(7). Pp.876 – 891. Nwokah, G. N. and Maclayton, W. D., 2006. Customer-focus and business performance: the study of food and beverages organizations in Nigeria. Measuring Business Excellence. 10 Iss: 4, Pp.65 – 76. Nwokah, G. N., 2008. Strategic market orientation and business performance: The study of food and beverages organisations in Nigeria. European Journal of Marketing. 42(3/4). Pp.279 – 286. Riley, M., 2005. Food and beverage management: A review of change. International Journal of Contemporary Hospitality Management. 17(1). Pp.88 – 93. Saget, A., 2006. The event marketing handbook: Beyond the logistics and planning. Kaplan Publishing.

Tamime, Y. A. 2009. Cleaning-in-Place: Dairy, Food and Beverage Operations. John Wiley & Sons. Wood, C. R., 2000. Strategic Questions in Food and Beverage Management. Routledge. Zopiatis, A. and Orphanides, N., 2009. Investigating occupational burnout of food and beverage employees: The case of Cyprus. British Food Journal. 111(9). Pp.930 â&#x20AC;&#x201C; 947.

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