Understand Different Food and Beverage Production and Service Systems
Contents
1. Introduction 1
2. Understand different food and beverage production and service systems 2 2.1 Discuss the characteristics of food production and food and beverage service systems. 2 1.2 Discuss factors affecting recipes and menus for specific systems 4 1.3 Compare the cost and staffing implications for different systems 5 1.4 Justify the suitability of systems for particular food and beverage outlets 7
2. Understand the financial controls used in food and beverage operations 8 2.1 Discuss the use of financial statements in food and beverage operations 8 2.2 Demonstrate the use of cost and pricing process 10 2.3 Analyze the purchasing process 12
4. Conclusion 13
5. Reference 14
1. Introduction
The purpose of this report is to investigate a professional food and beverage management and operation system. Accordingly, this report will be divided into 2 parts: 1. Understand different food and beverage production and service systems. 2. Understand the financial controls used in food and beverage operations.
2. Understand different food and beverage production and service systems
2.1 Discuss the characteristics of food production and food and beverage service systems.
Food production is where menu is planned, raw materials are purchased and received, and foods are cleaned, stored and prepared. It is also where wait staff drop off and pick up orders.
Raw materials are purchased is a skilled and difficult task. Purchasers carry with it a lot of responsibility. Hospitality industry has to pay attention to 3 points: 1.Researching the supply markets: Selecting the buying methods and knowing clearly demand of hotel. Evaluating products price and value.
2. Developing detailed purchasing specs: It is in order to prevent purchasers cheat hotel or steal purchasing money.
3. Surveying and selecting suppliers: Select
1. Introduction 1
2. Understand different food and beverage production and service systems 2 2.1 Discuss the characteristics of food production and food and beverage service systems. 2 1.2 Discuss factors affecting recipes and menus for specific systems 4 1.3 Compare the cost and staffing implications for different systems 5 1.4 Justify the suitability of systems for particular food and beverage outlets 7
2. Understand the financial controls used in food and beverage operations 8 2.1 Discuss the use of financial statements in food and beverage operations 8 2.2 Demonstrate the use of cost and pricing process 10 2.3 Analyze the purchasing process 12
4. Conclusion 13
5. Reference 14
1. Introduction
The purpose of this report is to investigate a professional food and beverage management and operation system. Accordingly, this report will be divided into 2 parts: 1. Understand different food and beverage production and service systems. 2. Understand the financial controls used in food and beverage operations.
2. Understand different food and beverage production and service systems
2.1 Discuss the characteristics of food production and food and beverage service systems.
Food production is where menu is planned, raw materials are purchased and received, and foods are cleaned, stored and prepared. It is also where wait staff drop off and pick up orders.
Raw materials are purchased is a skilled and difficult task. Purchasers carry with it a lot of responsibility. Hospitality industry has to pay attention to 3 points: 1.Researching the supply markets: Selecting the buying methods and knowing clearly demand of hotel. Evaluating products price and value.
2. Developing detailed purchasing specs: It is in order to prevent purchasers cheat hotel or steal purchasing money.
3. Surveying and selecting suppliers: Select