...Food and Beverage Operations Management Student’s Name: Institutional Affiliation: Table of contents Table of contents 2 Food and Beverage Operations Management 3 LO 1 Food and beverage production and service systems: 3 1.0 Introduction 3 1.1 The characteristics of food production and food and beverage service systems 3 1.2 Factors affecting menus and recipes for specific systems 5 1.3. Comparison of the cost and staffing implications for different systems. 6 1.4. Justification of the systems' suitability for specific food and beverage outlets 7 LO2, The financial controls employed in food and beverage operations 8 2.1 The use of financial statements in food and beverage operations. 8 2.2 Demonstration of the cost and pricing progress 9 2.3 Analyze the purchasing process 10 The demand of equipment and supplies 11 LO3 Devising menus for hospitality events 12 3.1 Compiling food and beverage menus for hospitality event 12 3.2 Justification of the selection and suitability of recipes for menus 13 LO 4 Being capable of providing food and beverage services for hospitality events. 14 4.1 Planning food and beverage service for a hospitality event having a budget 14 4.2 Implementation of the planned service standards of quality and health, safety and security 15 4.3 Evaluation of the factors determining the success of the service and recommendations for improvement...
Words: 3674 - Pages: 15
...We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions we would take to ensure quality standards, health, safety and security as well as we gave our own point of view and suggestions to improve the outlets in the near future. Every picture of this...
Words: 4282 - Pages: 18
...papers School of Hospitality Management and Tourism 2011 Trends in the Food and Beverage Sector of the Hospitality Industry Detta Melia Dublin Institute of Technology, detta.melia@dit.ie Follow this and additional works at: http://arrow.dit.ie/tfschmtcon Recommended Citation Melia, D.:Trends in the Food and Beverage Sector of the Hospitality Industry. EuroCHRIE Conference, Dubrovnik, Croatia, October 2011. This Conference Paper is brought to you for free and open access by the School of Hospitality Management and Tourism at ARROW@DIT. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. This work is licensed under a Creative Commons AttributionNoncommercial-Share Alike 3.0 License Paper Title: TRENDS IN THE FOOD AND BEVERAGE SECTOR OF THE HOSPITALITY INDUSTRY Detta M. Melia School of Hospitality Management and Tourism Dublin Institute of Technology Cathal Brugha Street Dublin 1 Detta.melia@dit.ie Key Words: Trends, Food and Beverage Sector, Hospitality Industry, Drivers for Success 1 Abstract The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations comprise a significant proportion of the industry. These...
Words: 5054 - Pages: 21
...UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com 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;...
Words: 969 - Pages: 4
... Unit 5: Food and Beverage Operations Management Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme Error! Bookmark not defined. Learning Material 14 stponline / Moodle 14 Textbooks 14 Appendix A: Harvard System Referencing 16 Unit 5: Food & Beverage Operations Unit code: L/601/1791 QCF level: 4 Credit value: 15 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...
Words: 3941 - Pages: 16
...professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of the process. Their primarily responsibilities are to maintain adequate supply and quality, obtain the lowest possible price and maintain the company’s competitive position.” According to Lockwood, Alcott and Pentelidis (2008) “When purchasing of food, it is necessary to consider what the true cost of the item will be in relation to what the printed price list from the supplier states it to...
Words: 1498 - Pages: 6
...UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar LO2 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery LO3 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency...
Words: 824 - Pages: 4
...Qwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfg...
Words: 5260 - Pages: 22
... Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to: Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their...
Words: 4819 - Pages: 20
...club food and beverage operations, tipping in restaurants, and the Chinese agriculture system. These topics provide information about organizational architecture. They examine problems pertaining to self-interest behavior, agency costs, and right systems. Organization architecture is the structure of an organization and it includes the assignment of decision rights within the organization. Organization architecture helps build the manner in which an organization conducts itself. Introduction The basic purpose of this paper is to explain some general problems of controlling behavior and how organizational architecture can influence behavior. It will discuss private country club food and beverage operations, tipping in restaurants, and the Chinese agriculture system. Private Country Clubs - Quality Food Operations The problem of private country clubs addresses the issue of organizational architecture specifically ownership structure. Individuals join private country clubs for various reasons. Although food operations are important to attracting new members and retaining the current members, most people do not join private country clubs for the food services/operations. However, clubs members who are allowed to resell memberships will undoubtedly have more interest in the private country club providing quality food and beverage operations. A private country club’s fiscal health is impacted by the quality of the food and beverage operations...
Words: 1033 - Pages: 5
...PRACTICUMERS IN THE FOOD AD BEVERAGE SERVICES IN DAVAO CITY BY: COLLO, ELOISA CARLOS, JASON ENRIQUEZ, LEILA ANNE COMPASION, MARIZ SINCO, CAROLINE MARAMBA, JENEVY CHAPTER 1 INTRODUCTION One of the fastest growing sectors of the economy is the hospitality industry. It attracts diverse kinds of people with different fields of interest . People have always gone out to eat sometimes and travelled for work or leisure purposes, and with these, HRM graduates working as staffs are needed to accommodate the clientele. The hospitality industry is defined as the activity of providing lodging, food and beverage and recreational services, which are included but not limited to hotels, motels, clubs, casinos, restaurants, recreation facilities, tourism, cruise line and theme parks. For many years now there has been an evident growing increase in the demand for competent skilled personnel in the food and beverage industry both locally and abroad. The said industry encompasses a wide range of specialized services. Responsible dining room management, qualifications, personal appearance, the importance of teamwork, customer service and up-selling techniques are key traits and know-how in this industry. It requires good knowledge on the organization of the dining room and table settings to classification of textiles, glassware, flatware and china. This also includes the management and service of wine, beer and spirits. In addition, know-how on hotel food and beverage operations are...
Words: 1819 - Pages: 8
...ANALYSIS OF FOOD AND BEVERAGE INDUSTRY Table of Contents Introduction 3 Case Study- Part 1 3 1. Types of Menu 3 1.1 The Lamb- pub 3 1.2 Berners Tavern- restaurant 3 2. Food production system 4 2.1 The Lamb- pub 4 2.2 Berners Tavern- restaurant 4 3 Service systems 5 3.1 The Lamb- pub 5 3.2 Berners Tavern- restaurant 5 4. Implications of staff of different systems (comparison and discussion between two establishments) 5 5. Conclusions in regards to menu suitability and establishment of F & B 6 5.1 The Lamb- pub 6 5.2 Berners Tavern- restaurant 6 6. Recommendations for a better system 6 Case study –Part 2 7 An explanation of the purpose of using a cost of the recipe. 8 Case study -3 10 3. Providing food & beverage in hospitality event 10 3.1 Deciding event for dinner 10 3.2 Event action plan 10 3.3 Sending Invitations 11 3.4 Food & drink menu 11 3.5 Service plan 11 3.6 Table plan 11 3.7 Calculation of event costs 12 3.8 Overall plan 13 3.9 Safety and security 13 3.10 Shopping list 13 3.11 Evaluation 13 3.12 Implementation & delivery 13 Conclusion 13 References: 14 Introduction Food and Beverage is an important part in the hospitality industry. It is through this department where a large amount of business is being transacted on a high note (Park et al. 2014). There should an arranged system to serve the food. There are many different sectors of the food industry that is needed to maintain the total sector...
Words: 3352 - Pages: 14
...Pokka Company was established in January 1977 by Pokka Sapporo Food & Beverage Limited (previously known as Pokka Corporation Japan). Pokka is a leading food and beverage group in Singapore and Asia Pacific. The company manufactures and markets a wide range of beverages under the reputable brand name "Pokka". Also, they own and operate several restaurant chains, serving varied culinary delights. In Japan, their representative is President and CEO Tsutomu Kamijo. (Pokka Singapore, 2013) SWOT Is a tool to identify the strengths, weaknesses, opportunities and threats of an organization. The method of SWOT analysis is to take the information from the environment then analyse and separate it into internal and external issues. Once it is completed, SWOT analysis determines what may assist the firm in accomplishing its objectives. (Swot analysis, 2013) Singapore Pokka Swot Analysis Strength - Pokka in Singapore targets consumers’ health. Without them thinking of the products might cause harm but to enjoy the beverages which benefits them. Example, Green Tea has the benefits of helping consumers calm down and lead good and healthy lifestyles. Weakness - Pokka should get a unique and appealing packaging because of customers demand. Consumers are more attracted to eye-catching packaging and also not harmful to the Opportunities – Pokka can add tea into their foods to be creative and attract more loyal customers. This is...
Words: 1597 - Pages: 7
...are 65% light, 25% moderate, and 10% heavy users. Top reasons for visits are convenience and quick shopping. Product selection, price, store appearance, and restrooms are lagging but rising in importance. * How people are using c-stores has changed also. Specifically shop only visits are increasing and dual visits for gas and shop are declining. Furthermore, time of day effects consumer visits with each time slot having distinctly unique priorities and product selections. Another key aspect effecting c-store landscape is competition from quick service restaurants (QSRs). Consumers perceive that QSRs offer better food, flavor and quality. On the other hand, c-store competition in the beverage arena varies based on category due to consumer priorities and the cross purchasing of food and drink. C-stores hold 3% dispensed, 20% packaged, and 8% hot beverage sales. This report uncovers consumer beverage habits. * Dispensed beverages are primarily sold from the 10am-6pm slot in c-stores, but QSRs own the 10am-2pm slot. Also, QSRs draw more “out-and-about” errand traffic, while c-stores gain more “coming from home/work” traffic. The majority...
Words: 925 - Pages: 4
...chocolate brands in India produce chocolates in different sizes that are priced according to their sizes. Chocolates like Diary Milk and Five Star can be got for just Rs 10. Chocolates in India are slowly and steadily substituting the mithai or traditional Indian sweets. Due to the increasing levels of social consciousness people prefer gifting well wrapped chocolate packets rather than sweets on occasions and festivals. Taking advantage of this situation GATHERING AND ANALYSING MARKET INFORMATION PRODUCTS Amul chocolates Parent Company Amul Category Chocolates Sector Food Products Tagline/ Slogan Taste of India USP Quality and affordability STP Segment Quality conscious children and adults Target Group Kids and youth Positioning Taste of India by giving them quality products SWOT Analysis Strength 1. Good product range which includes chocolates, toffees, syrups etc 2. Good quality and packaging 3. Excellent distribution network of Amul ensure availability 4. Branding and advertising through TVCs and print ads is popular 5. Pricing is good as it attracts large segment Weakness 1. Limited international presence as compared to leading global brands 2. Penetration in rural areas is still limited Opportunity 1. Tie-ups with hotel chains, restaurants 2.Special occasion packages 3. Global expansion and more rural penetration Threats 1. Local sweet dishes 2. Entry of other local or international brands Competition Competitors...
Words: 1630 - Pages: 7
