Unit 5 Food and Beverage Operations Management Assignment

Unit 5 Food and Beverage Operations Management Assignment

Unit 5 Food and Beverage Operations Management Assignment

Program

Diploma in Hospitality management

Unit Number and Title

Unit 5 Food and Beverage Operations Management

QFC Level

Level 5

Introduction:

The study will depicts the characteristics of food and beverages system and compare the cost and staffing of different system. unit 5 food and beverage operations management assignment will throw a light on factors affecting the menus and suitability for particular food and beverage system. The study implicates the use of financial system in food and beverage system and use of cost and pricing processes.

  Unit 5 Food and Beverage Operations Management Assignment - Assignment Help

Task 1

1.1 Characteristics of food production and food and beverage service system

Food production can be defined as the process to transform the raw ingredients into the prepared and marketable food product. Food production includes the industries that use the raw material and convert them in marketable food product so that they can be stored for a long time. A food production system mainly includes input, process and output. It is been mainly referred to the way in which any of the food is been prepared for the finished outcome. There are wide ranges of food production system which are been followed by various organisations in the hospitality industry. Food production systems like centralised, traditional, party, etc. facilitates the  hospitality industry  in making their operations more effective and profitable. In the traditional food production system, most of food is bought in the raw form and facility is provided to store, prepare and serve. Most of the kitchen of food possessing organizations is based on it. Centralized method is used to outsource the prepared food among several kitchens to reach consumers (Rao.et.al.2013) For instance, Hotel Hilton make use of the centralised production system as it is been considered as the latest method used to combine the production and beverage activities in the hotel. In the centralised food service the food is been transported to external locations and is mainly in the massive quantities. Another production system is Party system which is been used to prepare the food product on demand for specific occasion like wedding cake or birthday cakes. In addition to this, the food service system is the way in which food is supplied to consumer. In table service, food is served on the table by waiter or waitress and payment is made after the meal. Silver service is a variant of table service in which server uses a silver spoon and fork to serve food items. In plate service, food is placed on plates in the kitchen and then waiter brings them to consumers. For example, Hotel Hilton offers table service and plate services both to serve the customers effectively and make them satisfied with the food as well as the services. With respect to these production systems in the hotels, it has been found that they provides with the systematic arrangements so that to make them feel comfortable and delighted.

Unit 5 Food and Beverage Operations Management Assignment 1

                                       Figure 1 Food and Beverages

1.2 Factors affecting the menu

There are several factors which affect the menu such as the spending power of the consumer, size of the family, season, availability of the raw materials etc. Among the important factor affecting the menu is the buying power of the consumers. It is important to design the menu considering the buying power of the consumers. For instance if the food items in a menu are out of the buying range of the consumers then the sales would be drastically affected. Also the menu should be planned such that it caters to the needs and tastes of the people (Davis.et.al.2013).

Thus it is important to decide menu in flexible manner so everyone can purchase the products easily. Following factors affect the menu:

  • Size of family: Size of the family has significant impact on the menu. For e.g. the food ordered by a nuclear family or single individual is comparatively in smaller quanity, thus they will order food items such as sandwiches or burgers which are sufficient for an individual or a small family.
  • Meals are planned according to the season. Change in season may affect the raw materials which are required for producing the food items. Thus the menu items depending on seasonal raw materials will be available in specific seasons.
  • Food availability: Availability of ordered food is another important issue while deciding the menu. For e.g. the sea food is generally available at coastal areas at the convenient prices. 
  • Religious beliefs: Religion plays crucial role in deciding the menu as it impacts the eating habits of people. For e.g. organisation consider the religion and the food habits of the people for deciding the menu. McDonalds in India has vegetarian products in its menu as most of the Hindus which forms the majority of the population are vegetarian.  .

Unit 5 Food and Beverage Operations Management Assignment 2

                                                 Figure 2 Menu Card

1.3 Compare the cost and staffing implications for different systems

The food service processes are highly influenced by underlying staff of the company. Therefore, the companies are concerned about  human resources . They are demanding experienced, knowledgeable and skilled people who can undertake running processes of company. It has been analysed that employees of the company are directly communicate with customers to offer services and products. Therefore, customers are influenced by the communication skills of the employees. The customer generally expects polite and respectful behaviour from the staff. A perfect communication between customer and the staff improve the chances of selling. Good communication also improves flow of information and maintains interest of listener. For the perception of food and Beverage Company, this would raise customer satisfaction and motivate them to buy product (Buescher.et.al.2014). Apart from this, the manager should control, manage and coordinate staff to maximize utilization of available resources. The HR manager of the company is responsible for the recruitment of quality staff. It has been seen that qualified staff is able to handle functions and offers services to people. The company should train the catering staff so that they understand their responsibilities and jobs which they have to complete.

Industries are focusing on decision making skills, communication skills and management skills of their staff.  All such skills give competitive advantage to underlying industry. It has been stated that good trained staff gain ability to utilize available tools and material (Chukmaitov.et.al.2015). It would results in expansion of production and selling. The training also improves willingness of work among team member and it also initiates to increase capability so that their work would achieve performance standard of company.

1.4 Suitability of system for food and beverages organizations

There different types of organizations that follows various systems for offering the food to customers. In the current scenario, food organizations are using the counter and self-service systems to offer the food and other services. This is an effective system that helps to process the order according to token which helps to maintain the systematic approach to deliver the food products.  In addition to this, counter services system is more appropriate as it encourages the direct communication with the services to prepare the food of customer choice. In addition to this, counter services are useful for managing the operations according to real time feedback of customer (Parisi.et.al.2015). The major advantage of this system for organization is requirement of less human resources that influence the margin of profit.

Another service that companies provide like is Table or plate service that restaurants provide for the good presentation and provide quality food to the customers. This kind of services is mostly provided in hotels and restaurants in which one waiter will note down the order of the customers and serve the food according to the requirements of the customers. This kind of service pleases the consumers and makes them bound to visit again and again. Table plate services assist the consumer to sit comfortably and can easily have the food. Even bill is also available on the table after taking the food (Galbraith and Lobstein, 2013.). This system helps the company to easily identify the needs of the consumer and serve him better services according to the expectations.

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Conclusion:

The study analyze different characteristics of food and beverage industry and helps to assists the purchasing process through which company can easily purchase and check  the purchased products. The report implicates use of pricing process through which company can set the price of product. According to the study company can compare the cost of implications between the staff.

References

Books and Journals

Bes-Rastrollo, M., Schulze, M.B., Ruiz-Canela, M. and Martinez-Gonzalez, M.A., 2013. Financial conflicts of interest and reporting bias regarding the association between sugar-sweetened beverages and weight gain: a systematic review of systematic reviews. PLoS Med10(12), p.e1001578.
Buescher, A.V., Cidav, Z., Knapp, M. and Mandell, D.S., 2014. Costs of autism spectrum disorders in the United Kingdom and the United States.JAMA pediatrics168(8), pp.721-728.
Chukmaitov, A., Harless, D.W., Bazzoli, G.J., Carretta, H.J. and Siangphoe, U., 2015. Delivery system characteristics and their association with quality and costs of care: Implications for accountable care organizations.  Health care  management review40(2), pp.92-103.
Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P., 2013. Food and beverage management. Routledge.
Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P., 2013. Food and beverage management. Routledge.
Dong, D., Bilger, M., van Dam, R.M. and Finkelstein, E.A., 2015. Consumption Of Specific Foods And Beverages And Excess Weight Gain Among Children And Adolescents. Health Affairs34(11), pp.1940-1948.
Edwards, J.S., 2013. The foodservice industry: Eating out is more than just a meal. Food Quality and Preference27(2), pp.223-229.
Galbraith?Emami, S. and Lobstein, T., 2013. The impact of initiatives to limit the advertising of food and beverage products to children: a systematic review. Obesity Reviews14(12), pp.960-974.
Law, R., Harvey, A. and Reay, D., 2013. Opportunities for low-grade heat recovery in the UK food processing industry. Applied thermal engineering,53(2), pp.188-196.
Nestle, M., 2013. Food politics: How the food industry influences nutrition and health (Vol. 3). Univ of California Press.
Parisi, S., Barone, C. and Caruso, G., 2015. The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene. In Food Packaging Hygiene (pp. 1-16). Springer International Publishing.