Unit 5 Food and Beverage Operations Management

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Introduction


Aim:

This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. 

Unit abstract:

This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and commodities, and different selling price models. Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups. Learning from this unit is demonstrated in the planning, implementation and evaluation of a food and beverages service for a hospitality event. Ultimately, learners will be able to transfer and apply their expertise to different food production and service situations within the hospitality industries. The effective use of planning, coordination and communication skills will be emphasised and developed to underpin the work of the unit. The ability to demonstrate learning, with confidence, in a food and beverage operation, is an important feature of this unit.

Learning outcomes


LO1 Understand different food and beverage production and service systems

  • Food production: Systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze
  • Service: Systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems
  • Recipe and menu factors: Recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value
  • Cost implications: System costs; equipment; staff; products
  • Staffing implications: System skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering.

LO2 Understand the financial processes used in food and beverage operations.

  • Financial statements: Dish costing sheets; cost statements; operating statements; variance analysis; sales records. 
  • Costs and pricing: Dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting.
  • Purchasing process: Requisition of equipment and supplies; purchasing options; purchase specifications; receipt; invoicing; storage of equipment and supplies.

LO3 Be able to devise menus for hospitality events.

  • Menu and recipe considerations: Cookery styles; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional content. 
  • Dish recipes: Using fresh foods; prepared foods and levels of processing; combination of prepared and fresh foods; dish specifications; standard recipes.
  • Factors affecting menu compilation and dish selection: taste; colour; texture; temperature; appearance; seasonal and local produce; complementary or contrasting foods; food and drink matching Beverages: alcoholic; non-alcoholic; sources; selection; availability; storage; legislation.

LO4 Be able to provide food and beverage services for hospitality events. 

  • Planning: Type of menu; style of service; timescale; customer requirements
  • Cost control: Staffing; materials; overheads; achieving target profits; budget restrictions
  • Quality standards: Production and service planning; food and beverage preparation; cooking and presentation; food and beverage service levels; setting and maintaining standards
  • Health, safety and security of the working environment: Procedures; monitoring; setting and maintaining hygiene practices.
  • Evaluation factors: planning; organisation; management objectives; implementation; quality; customer satisfaction; cost effectiveness.

Unit 5

Resources


A1: Manage your own resources
A2: Manage your own resources and professional development 
B8: Ensure compliance with legal, regulatory, ethical and social requirements 
E1: Manage a budget 
E2: Manage finance for your area of responsibility 
E5: Ensure your own action reduce risks to health and safety 
E6: Ensure health and safety requirements are met in your area of responsibility 
E7: Ensure an effective organisational approach to health and safety 

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