The Food and Beverage Operation - Assignment Example

Gordon, Manager of media relations for the AHLA, says "hotels can impact their bottom line via catering, restaurant, lounges and other food and beverages operations." (James T Aug 01, 2002) The increased number of convention centres, show planners and their emphasis on food and beverage as a way to increase revenues has also made a great fillip to the development of catering management. The hospitality managers are experts who have sound practical knowledge accompanied by theoretical background in meeting the customer preferences in the selection of food and beverages.

A large number of food and beverage systems are in operation throughout the country to satisfy the customers with diverse tastes and preferences. There are many ways by which food and beverages can be processed and served. Each one has its own merits and demerits. Mainly, food and beverage service is comprised of two systems, which are complementary to each other. This is one of the crucial tasks of hospitality management as the quality of food and beverage is of utmost concern for all. It is, therefore, important for the catering manager to ensure that only quality food are prepared and served.

In fact, the success of catering management depends upon how successful they are in meeting the customers' tastes and preferences. . 4. Billing5. Clearing6. Dish washing7. Clearing following service(Smith .R, (n.d.) Food and Beverage Service" 6th, Edition Page No. 8)Planning and Development of Recipes and MenusThis is one of the crucial tasks of hospitality management as the quality of food and beverage is of utmost concern for all. It is, therefore, important for the catering manager to ensure that only quality food are prepared and served.

In fact, the success of catering management depends upon how successful they are in meeting the customers' tastes and preferences. It is a known fact for all that management starts with planning. In the case of catering management also, the first and foremost activity is planning. Planning recipes refers to the process of deciding in advance what kind of food and beverage is needed by the customer. For that, the catering manager must know in advance the kind of gathering for which he/she is going to serve food.

For example, if all the people in a party are vegetarians, then there is no meaning in planning non vegetarian cuisine. The various points to be noticed by the catering manager at the time of menu planning are:type of customerLocation of EstablishmentPrice rangePhysical capacity of outletStaff level and capabilitiesKitchen size and equipment availabilityFood Availability(ALaCarteTraining.com, (n.d) Design a Market Focused Menu)Factors to be considered for Menu DesignMenu planning and designing is equally important as planning recipes.

It requires utmost care because the menu selected must satisfy the customers. The following must be taken care of by the catering manager:Food preference of Customera. Changing needsb. Current Trendc. Changing demographic and socio-cultural influencesd. Changing