Assignment on Food & Beverage Operations
Assignment on Food & Beverage Operations
Presented By:
Name:
Student ID:
BTEC HND Hospitality Management
Presented To:
London School of Business & Management
Date of Submission
April 27, 2014
(Word Count: 2928)
Table of Contents
Contents Page No.
Introduction
Task 1: Food and Beverage production and service systems
1.1 Characteristics of food production and Food & Beverage service system:
1.2 Food and beverage service system
1.3 Factors affecting recipes and Menu
1.4 Compare the cost and staffing implication in Food and Beverage department
1.5 Suitability of Systems of different food outlets
Task 2: Financial Control in Food and Beverage Operation
2.1 Uses of financial statements in food and beverage department
2.2 Cost and Pricing process of the hotel
2.3 Steps of Purchasing Process
Task 3: Menu for Hospitality Events
Task 4: Provide Food and Beverage services for hospitality events
4.1 Food and Beverage service plan for a wedding reception
4.2 Steps involved with service Plan
4.3 Evaluate service and Recommendations
Conclusion
References
Introduction
As this is one of the most important sources to earn revenue so food and beverage operations have got great significance in hotel management and operations. Organisations in hospitality industry like hotel and resorts are paying maximum attention on food and beverage production and operations. Through this assignment several aspects associated with food and beverage department would be discussed from the view point of a food and beverage manager of a five star hotel in Manchester. After renovation food and beverage manager has been asked to review food and beverage functions of this department and along with this process food and beverage production and service system would be analysed.
Proper budget and implementation of that budget would a huge challenge for the food and beverage manager of this hotel and costing and pricing would also
Presented By:
Name:
Student ID:
BTEC HND Hospitality Management
Presented To:
London School of Business & Management
Date of Submission
April 27, 2014
(Word Count: 2928)
Table of Contents
Contents Page No.
Introduction
Task 1: Food and Beverage production and service systems
1.1 Characteristics of food production and Food & Beverage service system:
1.2 Food and beverage service system
1.3 Factors affecting recipes and Menu
1.4 Compare the cost and staffing implication in Food and Beverage department
1.5 Suitability of Systems of different food outlets
Task 2: Financial Control in Food and Beverage Operation
2.1 Uses of financial statements in food and beverage department
2.2 Cost and Pricing process of the hotel
2.3 Steps of Purchasing Process
Task 3: Menu for Hospitality Events
Task 4: Provide Food and Beverage services for hospitality events
4.1 Food and Beverage service plan for a wedding reception
4.2 Steps involved with service Plan
4.3 Evaluate service and Recommendations
Conclusion
References
Introduction
As this is one of the most important sources to earn revenue so food and beverage operations have got great significance in hotel management and operations. Organisations in hospitality industry like hotel and resorts are paying maximum attention on food and beverage production and operations. Through this assignment several aspects associated with food and beverage department would be discussed from the view point of a food and beverage manager of a five star hotel in Manchester. After renovation food and beverage manager has been asked to review food and beverage functions of this department and along with this process food and beverage production and service system would be analysed.
Proper budget and implementation of that budget would a huge challenge for the food and beverage manager of this hotel and costing and pricing would also
References: Defranco, 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. 7th ed. New York: John Wiley & Sons. Chaban, Joel. (2007) Practical Foodservice Spreadsheets With Lotus 1-2-3. New York: John Wiley & Sons,