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Unit code: QCF level: Credit value:
Food and Beverage Operations Management
L/601/1791 4 15
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.
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.
1.Understand different food and beverage production and service systems Foodproduction: systems eg traditional, batch cooking, call-order, centralised,assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg tableservice, counter service, à la carte, table d’hôte, silver service, familyservice, plate service, guéridon service, specialist food service systemsRecipe and menu factors: recipe suitability and modification; customerperceptions; choice of products; flavour and appearance of dishes; nutritionalvalue Cost implications: system costs; equipment; staff; products Staffingimplications: 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, hospitalityservices, membership clubs, events and specialist operations, banqueting, fastfood, in-flight catering
2. Understand the financial processes used in food and beverage operationsFinancial statements: dish costing sheets; cost statements; operatingstatements; 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: requisitionof equipment and supplies; purchasing options; purchase specifications;receipt; invoicing; storage of equipment and supplies
3. Be able to devise menus for hospitality events Menu and recipeconsiderations: cookery styles; types of menus; balance; dietary needs; allergyconsiderations; ethnic influences; social trends and fashions; nutritionalcontent Dish recipes: using fresh foods; prepared foods and levels ofprocessing; 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
4. Be able to provide food and beverage services for hospitality eventsPlanning: type of menu; style of service; timescale; customer requirements Costcontrol: staffing; materials; overheads; achieving target profits; budgetrestrictions Quality standards: production and service planning; food andbeverage preparation; cooking and presentation; food and beverage servicelevels; setting and maintaining standards Health, safety and security of theworking environment: procedures; monitoring; setting and maintaining hygienepractices Evaluation factors: planning; organisation; management objectives;implementation; quality; customer satisfaction; cost effectiveness
Learningoutcomes and assessment criteria:
On successful completion of this unit a learner will:
Assessment criteria for pass
The learner can:
:LO1 Understand different food and beverage production and service
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
: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
LO3 Be able to devise menus for hospitality events
3.1 compile food and beverage menus for a hospitality event
3.2 justify the selection and suitability of recipes for menus
LO4 Be 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
4.2 implement the planned service maintaining standards of quality and health, safety and security
4.3 evaluate factors to determine the success of the service, making recommendations for improvement
This unit has links with:
Unit 6: Rooms Division Operations Management
Unit 13: Conference and Banqueting Management
Unit 14: Hospitality Contract and Event Management.
It also provides a basis for Unit 12: Hospitality Operations Management. This unit links to the following Management NVQ units:
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
F1: Manage projects
F5: Resolve customer service problems
F6: Monitor and solve customer service problems
F11: Manage the achievement of customer satisfaction
F12: Improve organisational performance.
Centres must have access to a variety of food and beverage production and service systems, including the specialist equipment necessary to illustrate operation. Access to suitable facilities for food and beverage operations is essential. This can be a realistic working environment within the centre or a suitable commercial business that learners can use to implement their plans. Centres that have a catering store are advised to make use of this ‘real’ facility to demonstrate aspects of purchasing.
Employer engagement and vocational contexts
Hotelympia and other hospitality exhibitions provide excellent opportunities for learners to view specialist food and beverage equipment and systems, and to collect information. Site visits to a range of hospitality businesses will enable learners to experience the systems they have studied. Local businesses may allow their facilities to be used by learners to stage events. Employers may run events that could provide assessment opportunities. Industrial placements or part-time employment within food and beverage operations will help learners to experience different systems in a range of environments. In particular learners who wish to pursue a career in food and beverage management should look for these opportunities.