This paper circulates around the core theme of 1. LO1. Understand different food and beverage production and service systems together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Unit
5 Food and Beverage Operations Management
Food and Beverage
Programme: BTEC Higher National Diploma (HND)
in Hospitality Management Unit Number and Tittle: Food and Beverage Operations
Management (Unit 5) Unit Level: L/601/1971 (Level 4)
Module Tutor: Dr. Sam Hazra
Learner: GERGANA TSAREVA
College ID: GT21132
Submission date: 25th March
MARCH 2013
PAGE OF CONTENT
1. LO1. Understand different food and beverage production and service
systems……………….3 2. 1.1Characteristics of food
production…………………………………………………………………………………………3 3. 1.2 Factors affecting recipes
and menus for specific systems………………………………….4 4. 1.3 Compare the costs and
staffing implications for different systems…………...……………5 5. 1.4 Justify the
suitability of systems for particular food and beverage outlets……………..….6 6.
LO2. Understand the financial controls used in food and beverage
operations…………..……7 7. 2.1 Financial statements in food and beverage operations
…….………………………………7 8. 2.2 Use of cost and pricing
processes…………………………………………………………..8 9. 2.3. Purchasing process
analysis…………………………………………………………….….8 10. LO3. Be able to device menus for
hospitality events………………………………………....9 11. 3.1. Food and beverage for
hospitality event……………………………………………….…9 12. 3.2 Justify the selection and
suitability of recipes for menus………………………………..11 13. LO4. Able to provide food
and beverage services for hospitality events……………….…..11 14. 4.1. Plan a food
and beverage service for a hospitality event within an agreed budget……..11
15. 4.2. Implement the planned service maintaining standarts of quality and
health, safety and security…………………………………………………………………………………………..12 16. 4.3.
Evaluate factors to determine the success of the service, making
recommendations for improvement……………………………………………………………………………………..13
17.References…………………………………………………………………………………....15
Today, hospitality industry is among the sectors that have a greater
opportunity to grow and expand due to the changing consumer needs. However, no
matter the opportunity it has, there are also challenges accompanied to it in
that it has to keep on changing its products and services as well. It is
arguably so that meeting the changing consumer needs is not an easy task at
all. It is a situation that challenges the entire functions of the hospitality
industry, think of its human resources, finance department, marketing and
advertising, legal function and even its board of directors. The mention of
these departmental functions is not in vain since it will help this study
develop a comprehensive management control plan later on. Moreover, this study
will aim to discuss the current trends within the UK food and beverage sector
and analyse the contemporary management control techniques deployed in a chosen
branded hospitality company.
LO1 Understand different food and beverage
production and service systems
1.1 discuss the characteristics of food
production and food and beverage service systems
1.2 discuss factors affecting recipes and
menus for specific systems
1.3 compare the cost and staffing
implications for different systems
1.4 justify the suitability of systems for
particular food and beverage outlets
1.1Characteristics of food production
They are wide range of foods which we consume
on a daily basis, and even larger number of many different cultures from around
the world with their own kind of flavors, spices and technics used. Combined
with the food they are rich choice of beverage served in many different types
of restaurants. The different types of customers go to different types of
places according their needs, where the food is prepared in so many different
types, that is hard to count them. They could be categorized in five different methods:
-Traditional - every different portion is well-arranged in plate from
professional chef, and usually served by waiter. The food is produce with quite
big types of ingredients from fresh fruit and vegetables, spices, to chilled
meat, cheese and many different frozen or canned types of components.
-Cook-Freeze - begin with cooking and preparing a bigger than single portion
quantities and then blast freezing them to very low temperatures. When it is
needed blast thawing process defrost the food. Than it could be further kept in
chiller or reheated to a proper temperature so could be served on customer.
-Sous-Vide - the products are prepared and blanched in specific temperature and
for recommended time. Than all the food is portioned than placed in plastic bag
which is vacuumed packed. Now the different bags of food are labeled, chilled
and refrigerated, for later cooking. -Centralized Distribution - often used
from the business which requires offsite food production like schools,
hospitals, busy hotels or restaurants and others. There is a dish specification
for every meal which is produced. The food is prepared than blast chilled using
the same method like in Cook Freeze, but away in Central Production Unit. -Cook
Chill - very similar to cook-freeze, but the meals after prepared, cooked and
portioned in kitchen, being blast chilled, but not blast frizzed. The ready
meals are reheated and served.
1.2 Factors affecting recipes and menus for specific systems There is level
of dependency on either the service or food production, as higher is the food
quality preparation as higher level is the service type usually. All of the
different service types could be concluded in 8 systems: * Table/Plate Service
- The meals are placed on individual plates, and delivered to the customer; *
Counter/Buffet Service - All the food is prepared in advance, placed in
containers and served from a table, hot or cold display cabinet. Most of the
time the customer help themselves with the serving, however they could be a
assistance personal; * A la carte - a meal consists from a main course and
several different priced dishes, from a menu, which every customer choose
according their needs. They can order different extras on meat, starch,
vegetables, or whatever he or she desires and pays for them separately; * Table
d’hote - An opposite to a la Carte is this way of serving where the meal
includes few already prepared dishes, at fixed price for the whole meal for
every consumer. The different dishes are prepared and come combined in set of
menu which could be disadvantages if customer doesn’t like a dish from it;
* Silver /Russian Service – is food and beverages service of top qualities
and standards. It is called Silver, because of the cutlery is mostly made from
silver, and all the service are higher quality, usual every waiter/waitress
serves only one, maximum two guests. The food is placed on hot silver
platters/containers, taken from the personnel to the consumers and served to
them with finesse and courtesy according their will;
* Family/English Service - very popular due to its use in our daily lives.
The already prepared food is placed in bowls/dishes, transported from a waiter
to restaurant where it is placed in center of the table. Than everybody just
help themselves by serving the food into the empty dishes, already placed in
advance together with the cutlery; * Guerdion/Flambe Service - Food is prepared
or partly cooked, but not ready to serve. Than a server puts food on equipped
portable trolley and transferred it next to the customer’s table. The waiter
finishes the cooking process in front of customers for their entertainment; *
Specialist Food Service - the food is prepared of a specialist, who needs to
have at least high school diploma. Knowledge about basic food handling,
nutrition, sanitation procedures and many other preparation techniques are
essential. A food specialist will prepare the food to exact customer
specifications and reduce possibility of complains to a minimum; * Self-service
- the customers collect drinks from a vending machine or a counter; * The
Cafeteria - the consumer order his beverages from a counter and then enjoyed
them in premises designed in many different styles; * Bar or Counter Service -
evenly used in public houses, pubs, hotel and restaurants which have licensed
bar. Customer purchase and pay the drinks to bartender and carries it
themselves; * Room Service - used in hotels, motels;
* The buffet - offers a flexibility of servings solutions because the
drinks could be either pre-portioned and display on a table or served by waiter
to consumers; * Take-away – this method is just what it says;
* Waiter service – waiter or waitress serves the beverages to customer
sitting on their tables.
1.3 Compare the costs and staffing implications for different systems
Human related issues effect the different systems.There are 3 types:
Unit 16: Managing Communications, Information &
Knowledge (MCKI) *Material
cost- this is the cost of all food and beverages products as well with the
needed equipment for their preparation like cutlery, dishes, cookers, fridge
and freezers, fryers and so on. *Labour cost- all the cost made to personnel
like wages, government taxes, bonuses, staff meals and travel if covered,
maternity leave, pensions and so on. *Overhead cost- these are all kind of
costs different than Material and Labour. That includes all kinds of bills like
gas electric, repairs, renewing equipment, insurances and others. Below is a
comparison between the Buffet and Specialist service cost and staffing
implications: The Buffet:
*Skills- the skills of staff are on lower level then on specialist
*Knowledge- the staff will have to keep in mind that on the event there
different type of guests, some with serious disease. Personnel to ask what kind
of menu customers require normal or diabetic one. Training- staff will receive
a standard training of health and safety, also all details that there group of
people on risk, but major no special training will require because of usage of
a self service *Number of People- 3 low skilled assistance chefs will require
in order looking after hot and cold buffet temperature, availability, hygiene,
giving help to the Food specialist. The costs implements
-Material cost- is lower than the Specialist, because of the lower quality
service -Labour cost- as well cost less than Specialist, due to their lower
skill and knowledge level -Overhead cost- overhead cost is higher than Specialist
because of the use of wide range of storage equipment like hot and cold
cabinet, which requires power, maintenance as well with renovation.
The Specialist Service:
-Skills- the specialist has variety of skills and its well more prepared
than the staff from Buffet -Knowledge- to became a Food Specialist, trainee
develop a lot of knowledge often and high school degree -Training- not special
training require because of high skilled staff, health and safety briefing
together with risk assessment of serving diabetics and children. -Number of
people- 1 Food Specialist to be assist of at least two assistance chefs for
convenient results. The costs implements
-Material cost- higher than Buffet, because of uses of many different high
quality food and beverages to achieve maximum satisfaction -Labour cost- much
higher, because of skills, knowledge and so on. -Overhead cost- lowers than
Buffet, because not that often heavy use of equipment and fewer maintenance
expenses. 1.4 Justify the suitability of systems for particular food and
beverage outlets 1. Table/Plate Service- can be used in restaurants because of
its good presentation, quality and portion control. 2. Counter/Buffet Service-
can be used in busy restaurants because of its productivity, the price is
usually low, fewer staff with less skill requires. 3. A la Carte Service- can
be used in hotel or restaurants because menu rarely change, food is priced
individually and could earn bigger profit on individual dishes sell. 4. Table
D’hote Service- can be used in hotel or restaurants because make the customer
choice easier and minimize afford of food production in kitchen. 5.
Silver/Russian Service- can be used on very top level restaurants or private
venues because of its highest service standards. 6. Family/English Service- can
be used in pubs because of its informality, less demands on the kitchen and
doesn’t require a highly skilled staff. 7. Guerdion/Flambe Service- can be used
in higher class restaurant because of its entertainment side, highly personalized
service involving the clients. 8. Specialist Food Service- can be used in
higher class restaurants or a venue where food service of different techniques
requires or there is need of really special requirements for the food and
beverages.
LO2. Understand the financial controls used in food and beverage
operations.
2.1 discuss the use of financial statements
in food and beverage operations
2.2 demonstrate the use of cost and pricing
processes
2.3 analyse the purchasing process
The financial statements are a type of
reports which shows the figures of finance processes in business. Its main
purpose is to: *Record financial transactions- like flow of money in sales,
paying wages, paying suppliers and so on. *Helping the managers to control the
business- with financial report is possible to supervise more efficiently the
cash flow in different departments. It can give short or long time view on
sales, cost and profits and allows investigating any issue. They are many
different types of financial statements and below are a few major types like:
*Dish costing sheet- that type of statement is very often used in kitchen to
determine the total cost and the single portion cost for particular meal. *Cost
statement- it determines the cost of direct and indirect expenses and basically
formed a breakdown of all costs *Operating Statement- could be for chosen
period of time like week, month, season and so on. It delivers clear view of
the moment condition and how figures change over period of time. This could be related
to almost any financial operations from buying food and beverages raw materials
to calculating wages and power expenses. *Sales records- that could be any
records made to be used like materials to create a new customers strategy or to
analyzed what is happening in past periods of time about: customers preferences
of a product or service, is it that customer regular or not, what is his
address, occupation, date of birth and so on. All of this information is needed
to use the maximum of the already regular customers and to build up a
foundation to attract more in.
2.2 Use of cost and pricing processes
-Fixed cost- the cost of product or service doesn’t change if during the
time related to them products or services change their price -Variable cost- the
cost of product or service changes with the rise or fall of cost of related
products who played a role in forming the final price on the first one. -Direct
Cost- this is the cost of direct service or product -Indirect Cost- all of the
expenses related to run the business expects the direct cost. Indirect cost can
be rent, power bills, tax and others. -VAT- the Value Added Tax is percentage
tax paid to the government -Discount- that is momentum reduction of the total
price because of factors like: season change, higher or lower customer interest
over a product or service, attempt to take over a competition or just to give
an extra to loyal customer. -Gross Profit- this is the profit before deducting
all internal and external costs. -Net Profit- the business revenue after paying
internal and external costs. 2.3. Purchasing process analysis
This process is vital to supply raw product, equipment or service to
maintain smooth operational process on different departments. * Requisition of
equipment and supplies – always begins with marketing research and includes the
following criterias: -Cost- compares different prices in different suppliers
-Suitability- to define is this product meets the standards of the business
-Delivery time- who long it will take to deliver, things like loading/unloading
areas, health and safety should be consider -Fast Response- in case of problem
dew to any kind of issue like road works, traffic jams, new driver and so on
need to have quick respond on delivery company which needs to keep the client
informed about any difficulties. -Once research has finished and the product is
chosen, it need to be purchased. -Very important is to obtain a receipt because
this is an important document showing what’s been order, on what price, when,
delivery date and time and so on. -When all paperwork, payments and any
additional information cleared the goods are delivered. -Once the goods are
properly stored in different facilities they are ready to be used.
* Purchase specification - - it shows different information of the
purchased items: -Receiving- On arrival the recipient should make sure a couple
of things before accept delivery and complete delivery note:
-need to check is that the requested goods
-are the same quantities like on the receipt
-is there any defects on transportation, loading/unloading, if delivering
fresh or frozen products to make sure about storage on right temperatures
during all delivery times and others. If the right procedure is not followed
for example deep frozen product been delivered with normal van, the client has
the right to cancel purchase in order of health and safety issue. -When the
goods are accepted the client takes any responsibility for them and have to be
ready for their correct storage, a delivery note copy has been signed like
evidence of done delivery. All paper work received need to keep for further
reference. -Invoicing- the invoice is document which shows the necessary
product information, the information related to purchasing from supplier.
-Storage equipment and supplies-proper storing the goods and equipment is very
important because the real risk of health and safety issues accompanied with
big loses. Because of temperature ‘danger zone’(between 6 and 68 Cesium) and
the possibility of getting into it, once the goods are out of fridge lorry for
example, they should immediately be taken in by staff in proper storage areas.
LO3. Be able to device menus for hospitality events
3.1. Food and beverage for hospitality event
SALADS
1. GREEK STYLE
2. YOGURT AND CUCUMBER
3. NICOISE
STARTERS
1. ATLANTIC PRAWN COCTAIL /served with brown bread and butter/
2.SMOKED BACON AND CHEESE POTATO SKINS
3.AVOCADO CON GAMBERETTI
4. GARLIC MUSHROOMS
5. VEGETABLE SPRING ROLLS
MAIN DISHES
1.BROCCOLI BEEF
2. GRILLED PORK CHOPS
3. LEMON – HERB CHICKEN
4. HONEY BARBEQUE CHICKEN
5. ALMOND CRUSTED SALMON
DESERTS
1. CHEESECAKE
2. CHOCOLATE CHIP PANCAKES
3.SESONAL FRUITS
SOFT DRINKS
1.STILL WATER
2. SPARKLING WATER
3. FRUIT JUICE / orange, apple/
4. DIET / REGULAR COKE
ALCOHOLS
1. WHITE WINE
2.BEER
3. WHISKEY
3.2 Justify the selection and suitability of recipes for menus *Salads
- all of them suitable for children, diabetics.
*Starters- all of them suitable for children.
*Main dishes- all of them suitable for children and diabetics, Broccoli
Beef, Lemon-Herb Chicken and Honey BBQ Chicken are not suitable for
vegetarians. *Deserts- all of them are suitable for children and vegetarians.
.
LO4. Able to provide food and beverage services for hospitality events
4.1. Plan a food and beverage service for a
hospitality event within an agreed budget The total amount for service plus hiring hot
and cold cabinet is £200, the rest of £840 budget is spent like follows for the
food and beverages:
*SALADS| COSTS|
-GREEK STYLE| £18|
-YOGURT AND CUCUMBER| £12|
- NICOISE| £25|
*STARTERS| |
-ATLANTIC PRAWN COCTAIL| £35|
-SMOKED BACON AND CHEESE| £38|
-AVOCADO CON GAMBERETTI| £35|
-GARLIC MUSHROOMS| £23|
- VEGETABLE SPRING ROLLS| £19|
* MAIN DISHES| |
-BROCCOLI BEEF| £37|
-GRILLED PORK CHOPS| £36|
-LEMON-HERB CHICKEN| £34|
-HONEY BBQ CHICKEN| £26|
-ALMOND CRUSTED SALMON| £42|
*DESERTS| |
-CHEESECAKE| £15|
-CHOCOLATE CHIP PANCAKES| £15|
-SEASONAL FRUITS| £10|
*SOFT DRINKS| |
-STILL WATER| £30|
-SPARKLING WATER| £20|
-FRUIT JUICE| £30|
-DIET/REGULAR COKE| £35|
*ALCOHOLS| |
-WHITE WINE| £40|
-BEER| £25|
-WHISKEY| £40|
4.2. Implement the planned service maintaining standarts of quality and health,
safety and security. *Health and safety- the most important is to
obtain and follow the regulations and procedure so there is minimum risk of an
accident. The pub personnel should be already advised and probably have the
knowledge how and what to do in case of emergency, but one short briefing will
not harm. I should make sure that all staff went through this briefing. Below
are some of main things which need to be taken in mind:
-Fire alarm- In appropriate time the fire alarm need to be tested and check
is there any obstacles blocking access to fire alarm panels.
-Fire exits- They need to checked for accessibility and guiding signs, all
of staff and guests should now where they are.
-Fire points- The fire point is safe place, where in case of fire all
people should group and check are everybody out of the building.
-Fire extinguishers- Fire extinguishers are different type according of the
source they using to kill fire, sometimes their improper use might be dangerous
for example water extinguishers shouldn’t be used if an live electricity
equipment burning. If there is need of using one of them the person should know
how to do that so. Also their location, working conditions and expiry dates
should be checked.
-Spillage and accident kit- This equipment is usually placed in or near the
kitchen, the wright contains of the kit to be checked. *Security issues- The
security of the event is very important because there will be all kind of
people and small children, the security person of the pub need to be informed
for details in advance.
-Binge Drinking- Binge drinking won’t be tolerated, before the party I
would make short announcement to guests to drink responsible and to know their
limits. If an over drinking issue begin to create I would try to resolve,
before goes any further.
-Violent Behavior- No violent act will be tolerated. However if a conflict
begin to rise, myself and the much more experienced pub personnel will try to
help resolve problem. If this is impossible I call the police *In case of
emergency- In any case of emergency, any issue or near miss I would advise
guests and staff to let me know as quick as possible, because then I would be
able to react according situation and look help from the right person. For
example if sauce pan take fire in the kitchen and the fire alarm rise, it is
better not to panic and call the fire brigade straight away but to check what
is the problem, then try to kill fire with emergency kit. Because usually that
kind of situations are not that big issue, but if not resolved on time could
became one.
4.3. Evaluate factors to determine the success of the service, making
recommendations for improvement. *Planning and organization of management-
In the very beginning even before hiring the staff and ordering food and
beverages I would create a small guideline to act like a plan and to help me
not to forgotten anything important. All the orders should be done at least one
day in advance. Figures about the guest number, all the details around the
party will be discussed with the mangers of the pub in advance as well with any
other issue which can create. The research of the market will be the best way
to find wanted goods and services on best price, so before I start organizing
the party this the first thing to get done. I’ll recommend the serving staff to
come at least half an hour before the event starts. The health and safety
should be discussed and all procedure like fire alarm checks should be done. I
would advise the security man to let mi know in advance if he seen oncoming
issue, so I can make my effort to resolved discreetly so the rest can have a
really good party. *Customer satisfaction- Achieving customer satisfaction is
the main point of the event, for this the effort done for preparation,
organization and distributing products and services really need to achieve
their goals. Even the most prestigious and well organized event need to be
supervised at all time, because the issue creates fast, this is why I’ll make
sure staff reacting in clever way and smoothly follows its job. If any complain
occur I’ll advise the personnel to keep me informed, so I can take measures.
*Quality assurance, setting standards- Setting standards and achieving a
quality assurance are some of the main things which will help to achieve
customer satisfaction. Because of the availability of Food specialist I would
be much more confident regarding these points. Also the pub personnel and
management will be advised to report me, if any kind of improper action through
the hired staff are seen, for example the assistant chef heavily drinks in
kitchen when goes to take more food from there. I would make regular walks to
keep eye on how the standards are followed. *Cost, time and effectiveness- The
total cost of the event is covered in agreed budget, they are wide choice of
selections for everyone and even a bit too much of a meals. However all the
technics and standards used will create conditions for big effectiveness. The
need to keep attention of staff is vital, but also factors like stress and
tiredness shouldn’t be ignored. Breaks time and following time plan from the
beginning to end of event is vital, and the staff should be advised to cover
each another when on break. I will make sure the event finish by the planned
time.