Assignment on Food & Beverage Operations Essay

cornerstoneAs this is one of the most(prenominal) meaning(a) sources to earn re locale so nourishment and drunkenness operations have got great significance in hotel wishment and operations. Organisations in cordial reply industry like hotel and resorts ar remunerative maximum attention on pabulum and drinkable doing and operations. through and through this designation several(prenominal)(prenominal) aspects associated with viands and boozing de cancelment would be discussed from the legal opinion institutionalize of a nutrition and beverage motorcoach of a louver star hotel in Manchester. After renovation forage and beverage manager has been pick base awayed to review viands and beverage functions of this department and along with this process aliment and beverage output signal and gain outline would be analysed. Proper work out and implementation of that bud outwit would a huge challenge for the food and beverage manager of this hotel and saluteing and pricing would withal be a gainsay job after renovation. get termination would be discussed through this assignment and how those closes could be taken for betterment of this hotel so that it can run with pull aheadability. For this quintet star hotel food and beverage manager allow for have to manage banqueting functions and suitable placard would be infixed how this menu could to a greater extent effective and attractive would in addition be discussed through this assignment. Later on this report several issues associated with hospitality industry would be discussed such as security, health and sentry go and fruit quality and servicing example.Task 1 solid food and Beverage production and gain systemsIn contemporary hospitality management thither argon several aspects ar associated with food production and food and beverage proceeds system. immediately in this section these aspects atomic number 18 being discussed in follows 1.1 Characteristics of food produc tion and feed & Beverage overhaul system Demand for Food Demand of food is non uniform all over the world in that respect is seasonality of food drive. Customers might not like to eat same food again and again. Peak times of petition of food occur during breakfast, lunch and dinner time. Between these demand times there be valleys or slow times. Competitive events could also be an influential for demand of food and establish on demand food production could be modified gibely (Defranco et al 2007). task intensiveness of food production and serviceIt is difficult to get service oriented hospitality passel and this is thereason why this industry is roil intensive. Employees need training and skills for both food readying and service. Health and safety and food and hygiene certificate moldiness be essential for the employees of this industry. though employees need to have neat skills but in m whatsoever make this industry needs un versatile employees and gradually they will be skilled. pop off ability of foodSimultaneous production and consumption is one of the most important characteristics of food service and produced food essential be unploughed within certain temperature. To protect food from bacteria food must(prenominal) be kept either below 5 degree Celsius or more than 65 degree temperature. Food must be handled in good order before, during and after preparation.Changes of scorecardsCustomers might not like same menu either time and menu should be changed on daily basis and production changes fitly. In this context variation must be bought in food service and preparation then business would be more profitable. telephone number Food Preparation and service process (Miller, 2009)1.2 Food and beverage service systemModern food and beverage service system could be categorised into several methods and both customers and service people are concern in the food and beverage system. Now in this section food and beverage service systems are being discussed from the view point of Dittmer, capital of Minnesota R., and Gerald G. Griffin (2009) Table Service This service includes plate service or silver service and customers are served at a laid table. self service Customers will be demand to help themselves from a comeback or counter. Assisted service jibe to this system customers are served part of the repast at a table and part is self service. single point service In this system customers order, pay receive food and beverage from the same point Specialised service Through this system customers are served from the point where they are, this is also called tray service or room service or even room delivery.1.3 Factors affecting recipes and bill of fareIt has been discussed above that there are several food and beverage service systems and to serve customers accord to these system this five star hotel must prepare menu and there are close to factors must be considered while preparing menu and recipes. Now in this section these are being discussed in follows monetary resources ready(prenominal) financial condition of this hotel must be considered in this context and based on resources addressable menu should be prepared. Types of restaurant This hotel has got four restaurants and according to the nature of the restaurant menus could be prepared. Guest spending power expense power of customers is one of the most influential factors to set menu and recipes.Food production appeal If production greet is high then profit then it would be useless to produce that food. Competitive environment It must be tending(p) preferences to what competitors are doing and this hotel must keep competitors in storey to prepare menu. Location of the restaurant Location of the restaurant is another important aspect to prepare menu. Chefs skills It must be given preference whether chefs are skilled to prepare specific menu and in this context skilled chefs should be recruited. Guest forage requirements Some guest might ask for Halal or gluten free or dairy free meal and in this context customers diet requirement must be considered.1.4 equivalence the cost and staffing implication in Food and Beverage department greet minimisation and employing right number of workforce are the crucial decision of food and beverage department for this hotel. Several types of cost are associated with food and beverage department, now in this section these aspects are being discussed according to the principles of Coltman et al (2000) Actual constitute The actual cost is what a cost or expenses actually was, for instance the payroll records and check made out to employees will indicate the actual labour cost for payroll point. Budgeted monetary value When a cost is expect to be for a certain period of time is called budgeted cost. Controllable equal A cost which could be changed in the short period of time is called accountantlable cost. Non correspondlable bell Which cost cannot be changed in sho rt period of time is called non controllable cost. stubborn Cost Fixed cost is not changed according to product building block and these costs re primary(prenominal) unchanged. Variable Cost Variable cost could be changed according to the production unit and it increase if production is increased. Food and beverage department is sometimes depends on seasonality so staffing shouldbe strategic. To ensure proper operations this hotel should recruit full time, part time and casual employees. chasten employees should be placed in right status. 1.5 Suitability of Systems of different food outletsThere are four different food outlets are available in this hotel, what systems could be applied with each outlet being exhibit in follows Main Restaurant Buffet service could be the beat out option to serve food from this restaurant as there would be more customers to eat food from this restaurant. burnt umber Shop Single point service would be employ to serve food from this shop as there will be less staffs will be running(a) to serve customers. Chinese Restaurant There would be plenty alternatives for customers so again buffet service would be good for the customers as helot service would be helpful to reduce cost for this hotel. Fine dine Restaurant Tray service would be essential for this restaurant as customer will be given personal service.Task 2 Financial Control in Food and Beverage OperationFinancial control and management would be very important aspect for this hotel as cost minimization would be given preference. Now in this section several aspects associated with financial control would be discussed 2.1 Uses of financial statements in food and beverage department Financial statements for this hotel could be apply to understand key facts nearly the deed and disposition of this hotel and several decisions could be warpd by financial statements. This hotel beneficial finished its renovation and long term decisions should be taken to mitigate profita bility of this hotel.Now in this section needs and uses of financial statements are being discussed in follows Financial statements could be very useful as a precise measurement of operation profit, hotel profitability and financial position could be revealed through the financial statement. After renovation how long will be taken to bring this hotel to profitability could be understood from financial statement. Current events of the hotel and production process could be monitored through the financial statement. Financial statements could also be helpful to take better decisions for the future. In decision making process financial statements could be very effective as decisions would be taken based on the financial position of theHotel.2.2 Cost and set process of the hotelCost is defined as the expense to a hotel or restaurant for goods or run when the goods are consumed or the services are rendered. Food and beverage for this hotel are considered consumed then they have been use d and costing would be very important to ensure profitability and hotel must ensure cost effectiveness while making decisions for the hotel especially for the food and beverage department. In costing process this formula could be usedOpening Inventory rate + Cost of Purchases Closing Inventory Value = Usage Amount Usage Amount / Sales Revenue = Cost of Goods Sold (%) harm decisions based on situations different pricing decisions could be sued to ensure customer attraction and profitability for this hotel. There are some strategies are being discussed those could be used for this hotel Cost Based Pricing This method of pricing is often referred to as indeterminate pricing. In its simplest form, cost-plus pricing involves hotel calculating average cost per unit and then allocating a specified mark-up, which may be related to rate of profit required by the company, to arrive at the selling expense.Value Based Pricing How much customers are willing to pay for the food this hotel is the main musical composition of this value based pricing. According to this strategy hotel cannot impose any price rather they can assess customers perception about the food standard and quality of this hotel. Customers feedback could be important in this aspect to set price. argument based pricing Competitors pricing strategy would be considered to set price according to this strategy. Service standard and product quality could also be considered in this aspect.2.3 Steps of Purchasing ProcessThere are several steps are mired with purchasing process for this hotel, now in this section these steps are being discussed in followsFigure Purchasing Process (Chabon, 2007)Need recognition This process begins with recognizing the need for specific product for this hotel. A problem or need can be figure out by acquiring a specific product. General need rendering This is description of thegeneral characteristics and quantity of the needed keepsake. Emphasis here is on reliability, durab ility, price and other attributes desired in the particular proposition. Product condition The items product specifications are analyzed and the purchasing team decides on the better(p) product characteristics and specify them accordingly for the hotel. Supplier search Who could be the outgo supplier for the food and beverage products this is carried out to find the best suppliers? Some suppliers may not be considered because they are not gravid enough to supply the needed quantity or because they have execrable reputation.Proposal solicitation This hotel will invite qualified suppliers to submit proposals. When the item is complex or expensive, the buyer will need detailed write proposals from each potential supplier. Supplier selection Food and beverage department will review the proposals and select a supplier. They will consider competency of various suppliers, their ability to deliver the item on time and also deliver the necessary services. The following attributes have a strong influence on the relationship between the supplier and customer. Order routine specification This involves preparing the final order with the chosen supplier, listing the technical specifications, quantity needed, expected time of delivery, e.t.c. Performance review Here the hotel will review the performance of the supplier. The hotel may retain, modify, or drop the supplier in future therefore the supplier should ensure that he is giving the expected satisfaction.Task 3 Menu for Hospitality EventsIn hospitality industry for a caterer pile up a menu is one of the most important jobs and several factors must be considered before any menu is prepared. In menu preparation what customers want should be given preference not what the caterer has got to serve. This is the situation where for a wedding reception a menu should be prepared and apology of choosing that menu. Assume this is the Pakistani wedding and guest would be Asian community. Menu must be prepared according to the choice of this community.Lets look at the Menu first StartersSheesh KababChicken Roast veg SamosaMain DishChicken PalokBeef BhunaNan/ RotiBrown strain with meatDesertGajrelaGolap Jam with Ice creamTea/ CoffeeAspects of Preparing this MenuWedding Date 15 September, 2014Type of Customer Pakistani, Indian and AsianBudget 13.95 Per personDiet Requirement Halal justification of Selection and Suitability of recipes for menu There are several aspects are creating impact of choosing this menu, now in this section justification of using that menu is being discussed with suitability of recipes for menu Customers Profile Majority of the customers are Pakistani origin and while preparing menu Pakistani cuisine has been chosen. This menu has been astray preferred by Pakistani community. Customers Preference While choosing this menu news with wedding reception has been conducted and according to their choice menu has been selected. Menu election In this menu there would be three starters, two main dishes with rice and nun or roty and two dessert. With starter guests will get complimentary Salad and Chutney. Selection of menu with event schedule Customers will be served during lunch time and before serving meal there would be an drinks reception and in total customers will be at the venue for 2 hours.Anticipate special needs Customers has been asked whether there would be any special requirements such as food allergies, religious requirement and diet requirement. All meats will be halal according to the choice of customers. favorable room setup Choose the appropriate room layout that supports event objectives. If as serving a meal, the tables will be filled with used dishes and glassware, in addition to binders, notepads and pens. Thats why its important to choose the best room setup, and allow space for people to move. Task 4 furnish Food and Beverage services forhospitality events Several aspects are associated with hospitality events now in this part of this rep ort those aspects are being discussed in follows 4.1 Food and Beverage service plan for a wedding reception Number of Guest 350Budget 5000.00This wedding reception for this number of people within this budget could be implemented through the following force Service NameEstimated costRemarksCutlery & Crockery1.50*350 = 525According to marker StandardTable Linen4.00*35 = 140According to notice StandardChair Cover1.50*350 = 525According to sign Standard material Napkins175According to post StandardStage Decoration450According to tick off StandardRed carpet Walkway270According to Brand StandardTable Display210According to Brand Standard host/ Waitress580According to Brand StandardWashing areacxxxvAccording to Brand StandardFood Cost1500According to Brand StandardFood Preparation Cost300According to Brand StandardTotal4810According to Brand Standard4.2 Steps involved with service PlanThere are several steps are associated with recommended service plan, now in this section these pla ns are being discussed in followsStep 1 disc appointing of the customerStep 2 Book the Event and take depositStep 3 Finalise stage, pass and decorationStep 3 Ensure service people, security and diversionStep 4 Serve People according to the Function cruise ensure quality, health and safety and security of the customers. Step 5 fetch feedback from the customers.4.3 Evaluate service and RecommendationsCommunication with customers would be essential to provide subtile service and inter and intra departmental communication would be very essential in this context. Customers feedback would be helpful to modify service standard and quality. Cost minimisation would be essential to maximise profit margin and in this context this food and beverage department would be involve to improve service standard. To arrange such kind of events what competitors are doing and how they are service would be very essential to improve service standard. Innovative ideas should be implemented in this con text. Specific demand of customers would be essential.ConclusionIn food and beverage operations two things must be seamless one is food and another one is service, these two things are inextricably interrelated.During serving food quality and quantity must be ensured. Food production and preparation must be ensured with standard. Health and safety must be ensured according to HACCAP principles. During menu preparation customers choices must be given preference. Several aspects have been discussed through this report and proper standard must be ensured throughout the process. To increase profitability of the hotel service people should give emphasize on up selling and customers attraction and satisfaction. There should not be any gap between customers expectations and delivered service and food.ReferencesDefranco, Agnes L., and Pender B. M. Noriega (2007) Cost control in hospitality industry McGraw Hill Mason Miller, Jack E., and David V. Pavesic (2007). Menu Pricing & Strategy. su nrise(prenominal) York John Wiley & Sons, Dittmer, Paul R., and Gerald G. Griffin (2009). Principles of Food, Beverage, and LaborCost Controls for Hotels and Restaurants. 6th ed. New York John Wiley &Sons, Coltman, Michael M., and Martin G. Jagels. (2000) Hospitality Management Accounting. 7th ed. New York John Wiley & Sons. Chaban, Joel. (2007) practicable Foodservice Spreadsheets With Lotus 1-2-3. New York John Wiley & Sons,