Delivery in day(s): 5
Diploma in Hospitality Management
Unit Number and Title
Food and Beverage Operations Management
The food and beverage is one of the largest industries for any country, since it offers the job to large group. This area is quite appealing to a lot of people who are keen in hospitality sector. This includes restaurants, pubs, lounges, coffees, fast food outlets etc. The aim of food and beverage operation management assignment has been offering knowledge on the two aspects- operations as well as supervisory aspect, needed for running a food & beverage business. This business can be for locals as well as for international customers in a variety of enterprises. To support an approval of the foundations of this kind of systems & to comprehend the diverse aspects caught up in fulfilling the client requirements. This will provide with a perceptive of food & beverage & its service in several approaches of restaurant & institutions & will encompass ample information to generate a wide arrangement for precise food & beverage functions.
The financial statements are the statements of the finances of any firm. These show the financial position at a given point of time or for a given period of time. These statements can be classified as balance sheet, retained earnings statement, income statement and the cash flow statements. For any food and beverages dealing the financial statements cover all the flows of finances from the raw material to the realisation of sales and even much more to it. A chef needs to assess the need of raw materials as well as products needed for the catering operations.
The dish estimate expanse is requisite for assessment of the expenditures of each and every shares of recipe. The estimated expenses also assist in deciding the menu price and sales price, inclusive of the profits expected.
One more aspect of financial statement for food and beverage segment is the functional reporting. These operational reports help in assessment of the business’s financial performances. The revenues as well as expenditures of the business for a given period of time are reflected via these statements. This operational or functional report is also known as statement of earnings, P&L statement or income statement. This statement calculates the net income by deducting the expenditures from the revenues, or expenses out of the receipts. The food and beverages business also employs variance analysis in the financial terms. This means assessment of the variances (i.e. difference between expected and actual costs incurred) For the purpose of variance analysis, there can be segregation of the raw material expenses into the material treatment difference with material cost difference.
The cost and pricing practice is capable of being employed by the food and beverage industry in the ways defined as below:
By purchasing process we mean the acquisition of all the goods and services that are needed by the business for the accomplishment of the organizational goals. The key aim of the buying behaviour is:
Fig: Purchase cycle
The purchasing method trails the modus operandi that is as given below:
The “term’s end” need a bash to happen, for which the students of this course are gearing up. The necessary arrangements have been done and also I have got an agreement with the local-community pub, as a venue for that party. The list of invitees will include every classmate, with their spouses and offspring.
So, this means as there are 60 guests, ~48 will be grownups and 12 are kids. There are 15 vegetarians and 4 people who are diabetic. So, the food and beverages need to suit every person’s need. There have to be exciting ways to keep the kids also involved. So, there need to be snacks and shakes that make the kids happy. The sweets/ desserts are must to please all in the party. There has been a budget allotted to the food and beverages segment, of £850. The committee formed to organise the event, also has a job to contact everyone- visitors, the event organisers, decorators etc. However, food is the main apart of any event, so the menu arrangement is necessary for an event to be a success. The whole of the crowd will be upset in case food is not good. The quality of operations will be reflected by the food arrangement. The food, or menu chosen is the foundation stone for the concept, and layout pf the party. There are 3 categories in which we can divide the menu i.e.:
And in case of beverages it can be soups adjoining the appetizers i.e. before main course, juices/ cocktails/soft drinks/hard drinks just along with or after the main course, hot coffee/tea after the food. The food and beverage planning can be self-operated or outsourced. The outsourcing means franchising, contract managing, etc. The chief menu contemplations for the experience are:
The most appropriate menu can be planned, only after conversation with the event’s host. This will assist in better planning and meeting the needs of the customers. The menu planning should be such that there in shortage of food for the guests. As per General Food Regulations (2004), a huge amount of efforts is needed to get a wide-range of Menu, as per the need of customers. The menu is as below, based on the different age groups of the guests, as some are diabetic, vegetarians and non-vegetarians.
Menu sample for the given event:
The above stated menu has taken care of all the visitors and their choices, so the recipes and choice of menu is justified. The main part of the food is ingredients as well as the way the food is served. The recipe of the food can be taken as:
Not only the taste, but hygiene is also important for the recipe. This would be necessary for the customers who suffer from diabetes or need a low-fat food or need vegetarian /non-vegetarian food. The guest who are pure-vegetarians need to be assured that there is nothing that is not as per the eating norms of the guests (Bowdin, McDonnell, Allen and O’Toole, 2010). While planning of menu, these things need to be kept in mind along with the Hazard Analysis and Critical Control Points (HACCP). This would assist the avoidance of food as of substantial, chemical or organic risks in the food making practice. The choice of menu is right as all the factors have been well considered.
Technique and approaches of food and beverage provisions:
These techniques and approaches would involve the following:
There are the HACCP principles and benchmarks that influence the quality, safety, health care and hygiene of the food. The strategy to plan the menu is affected by these standards.
Menu Planning Strategy includes:
As per these guidelines, HACCP is the chief criteria that have to be kept in mind while deciding a menu. It is a method to make sure that the food does not get harm from any dust, chemical or any other unwanted hazards during cooking and preparation. So the analysis would involve:
Food and beverage service is the "food course" (as of the buying of the provisions to service to the client) chiefly related to the deliverance and arrangement of the foodstuff to purchaser, subsequent to finishing point of the food assembly. From time to time, it engrosses transportation in case there is a division of assembly and service conveniences.
Bowdin, G., McDonnell, I., Allen, J., O’Toole, W. (2010) Events Management 3rd edition. Oxford: Butterworth-Heinemann
Brummit P and Norner B. (2001) Practical Considerations in Enteral Nutrition. Evansville, IN: Mead Johnson & Company.
General Food Regulations (2004) Available at http://www.legislation.gov.uk/uksi/2004/3279/pdfs/uksi_20043279_en.pdf [Last accessed 27/11/2014]
Matarese L and Hamilton C. (1998) Nutrition Support Indications and Efficacy. In: Skipper, A ed. Dietician’s Handbook of Enteral and Parenteral Nutrition. Gaithersburg, MD: Aspen Publishers, Inc.
National Health and Medical Research Council (2013) Australian Dietary Guidelines, Commonwealth of Australia.
Potter, J., Klipstein, K., Reilly, J. J., and Roberts, M. (1995) The Nutritional Status and Clinical Course of Acute Admissions to a Geriatric Unit. Age and Ageing 24, 131-136.
Statutory Instrument No. 1763 (1995), The Food Safety (General Food Hygiene) Regulation. TSO; London. Available at http://webarchive.nationalarchives.gov.uk/20100817075455/http:/www.food.gov.u
/foodindustry/guidan cenotes/ [Last accessed 27/11/2014]