Assignment on Food & Beverage Operations Essay

IntroductionAs this is one of the most alpha sources to earn receipts so provender and deglutition operations have got great significance in hotel management and operations. Organisations in hospitality exertion like hotel and resorts are compensable maximum attention on provender for thought and drinkable takings and operations. Through this assignment several aspects associated with pabulum and beverage discussion section would be discussed from the view take down of a food and beverage manager of a five star hotel in Manchester. After renovation food and beverage manager has been asked to go over food and beverage functions of this department and along with this process food and beverage production and return re chief(prenominal)s would be analysed. Proper budget and implementation of that budget would a huge challenge for the food and beverage manager of this hotel and greeting and pricing would also be a challenging job after renovation.Purchasing finish wou ld be discussed through this assignment and how those decisions could be taken for betterment of this hotel so that it can run with profit dexterity. For this five star hotel food and beverage manager get out have to manage banqueting functions and suitable nonice would be essential how this identity card could more effective and attractive would also be discussed through this assignment. later on on this report several issues associated with hospitality pains would be discussed such as security, health and safety and product quality and ope post criterion.trade union movement 1 feed and Beverage production and utility systemsIn contemporary hospitality management there are several aspects are associated with food production and food and beverage service system. Now in this section these aspects are being discussed in follows 1.1 Characteristics of food production and Food & Beverage service system accept for Food Demand of food is not equivalent all over the world ther e is seasonality of food demand. Customers might not like to eat same food again and again. Peak clocks of demand of food occur during breakfast, lunch and dinner time. Between these demand times there are valleys or slow times. Competitive events could also be an influential for demand of food and base on demand food production could be modified hence (Defranco et al 2007).Labour intensiveness of food production and serviceIt is difficult to get service oriented hospitality people and this is thereason why this industry is labour intensive. Employees need training and skills for both food zeal and service. Health and safety and food and hygiene certificate must be essential for the employees of this industry. though employees need to have proper skills but in many occasions this industry needs unskilled employees and gradually they will be skilled.Perish ability of foodSimultaneous production and consumption is one of the most important characteristics of food service and produ ced food must be kept within original temperature. To protect food from bacteria food must be kept either below 5 peak Celsius or more than 65 degree temperature. Food must be handled properly before, during and after preparation.Changes of MenusCustomers might not like same batting order e precise time and menu should be changed on daily basis and production changes jibely. In this context variation must be bought in food service and preparation then business would be more profitable.Figure 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 involved in the food and beverage system. Now in this section food and beverage service systems are being discussed from the view point of Dittmer, Paul R., and Gerald G. Griffin (2009) Table redevelopment This service includes plate service or silver service and customers are serve d at a laid table.Self service Customers will be required to help themselves from a buffet or counter. assist service According to this system customers are served part of the meal 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 MenuIt has been discussed above that there are several food and beverage service systems and to serve customers according to these system this five star hotel must prepare menu and there are some factors must be considered while preparing menu and recipes. Now in this section these are being discussed in follows Financial resources operable Financial condition of this hotel must be considered in this context and based on resources available menu should be prepared. Types o f eatery This hotel has got four restaurants and according to the nature of the restaurant menus could be prepared. Guest spending cater Spending power of customers is one of the most influential factors to set menu and recipes.Food production cost If production cost is high then profit then it would be useless to produce that food. Competitive environment It must be given preferences to what competitors are doing and this hotel must keep competitors in account 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 particular(prenominal) menu and in this context skilled chefs should be recruited. Guest diet requirements Some guest might ask for Halal or gluten free or dairy farm free meal and in this context customers diet requirement must be considered.1.4 Compare the cost and staffing implication in Food and Beverage department Cost minimisa tion and employing right number of workforce are the crucial decision of food and beverage department for this hotel. several(prenominal) 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 Cost 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 period. Budgeted Cost When a cost is expected to be for a certain period of time is called budgeted cost. Controllable Cost A cost which could be changed in the short period of time is called controllable cost. Non controllable Cost Which cost cannot be changed in short period of time is called non controllable cost.Fixed Cost Fixed cost is not changed according to product unit and these costs remain unchanged. Variable Cost Variable cost could be changed according to the production unit and it increa se 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 workaday employees. Right employees should be placed in right position. 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 demonstrated in follows Main eatery Buffet service could be the best survival to serve food from this restaurant as there would be more customers to eat food from this restaurant. Coffee Shop Single point service would be employ to serve food from this shop as there will be less staffs will be working to serve customers. Chinese Restaurant There would be plenty alternatives for customers so again buffet service would be good for the customers as serf service would be reformative to snip cost for this hotel. Fine Dining 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 pecuniary control would be discussed 2.1 Uses of financial statements in food and beverage department Financial statements for this hotel could be used to understand key facts about the performance and disposition of this hotel and several decisions could be influenced by financial statements. This hotel just entire its renovation and long term decisions should be taken to improve profitability 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 financia l 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 Pricing process of the hotelCost is defined as the expense to a hotel or restaurant for goods or services when the goods are consumed or the services are rendered. Food and beverage for this hotel are considered consumed then they have been used 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 Value + Cost of Purch ases Closing Inventory Value = Usage come up Usage Amount / Sales Revenue = Cost of Goods Sold (%)Pricing decisions based on situations different pricing decisions could be sued to ensure customer hooking 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 cost-plus 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 price.Value Based Pricing How much customers are willing to pay for the food this hotel is the main theme 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. Competition base d 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 shades of Purchasing ProcessThere are several step are involved with purchasing process for this hotel, now in this section these steps are being discussed in followsFigure Purchasing Process (Chabon, 2007)Need apprehension This process begins with recognizing the need for specific product for this hotel. A problem or need can be solved by acquiring a specific product. General need description This is description of thegeneral characteristics and quantity of the needed item. Emphasis here is on reliability, durability, price and other attributes desired in the item. growth specification The items product specifications are analyzed and the purchasing team decides on the best product characteristics and specify them accordingly for the hotel. Supplier reckon Who could be the best 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 great enough to supply the needed quantity or because they have poor reputation.Proposal solicitation This hotel will invite qualified suppliers to submit proposals. When the item is convoluted or expensive, the buyer will need detailed written proposals from each potential supplier. Supplier selection Food and beverage department will review the proposals and select a supplier. They will consider competence of various suppliers, their ability to deliver the item on time and also deliver the necessary services. The adjacent 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 hence the supplier should ensure that he is giving the expected satisfaction.Task 3 Menu for Hospitality EventsIn hospitality industry for a caterer compiling 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 plea of choosing that menu. exact 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 RoastVegetable SamosaMain DishChicken PalokBeef BhunaNan/ RotiBrown Rice with meatDesertGajrelaGolap pressing with Ice creamTea/ CoffeeAspects of Preparing this MenuWedding Date 15 September, 2014Type of Customer Pakistani, Indian and Asi anBudget 13.95 Per person provender Requirement HalalJustification 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 widely preferred by Pakistani community. Customers Preference While choosing this menu discussion with wedding reception has been conducted and according to their choice menu has been selected. Menu option 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 praising 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 h ours.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. Comfortable room setup Choose the leave 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 Provide Food and Beverage services forhospitality events Several aspects are associated with hospitality events now in this part of this report 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 procedure Service NameEstimated costRemarksCutlery & Crockery1.50* 350 = 525According to Brand measureTable Linen4.00*35 = 140According to Brand Standard check Cover1.50*350 = 525According to Brand StandardCloth Napkins175According to Brand StandardStage Decoration450According to Brand Standard blushful carpet Walkway270According to Brand StandardTable Display210According to Brand StandardWaiter/ Waitress580According to Brand StandardWashing area135According to Brand StandardFood Cost1500According to Brand StandardFood Preparation Cost three hundredAccording 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 plans are being discussed in followsStep 1 platter appointing of the customerStep 2 Book the Event and take depositStep 3 Finalise stage, walkway and decorationStep 3 Ensure service people, security and entertainmentStep 4 Serve People according to the Function sheet ensure quality, health and safety and securit y of the customers. Step 5 Get feedback from the customers.4.3 Evaluate service and RecommendationsCommunication with customers would be essential to provide excellent service and inter and intra departmental communication would be very essential in this context. Customers feedback would be helpful to improve 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 context. Specific demand of customers would be essential.ConclusionIn food and beverage operations two things must be coherent 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 b e 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. New 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. seventh ed. New York John Wiley & Sons. Chaban, Joel. (2007) Practical Foodservice Spreadsheets With Lotus 1-2-3. New York John Wiley & Sons,