Food and Beverage Operations Management - Assignment Example

Food and Beverage Operations Management Food and Beverage Operations Management Introduction Food and beverage operations management is a significant component of the hospitality industry. This term paper discusses the various food and beverage systems, the methods of production and services, various menus and factors considered in developing them, as well as the staffing implications (Hayes & Ninemeier). The use of financial statements, cost and pricing techniques, and purchasing process are also among the sub-topics analyzed in the essay. A food and beverage menu for an event of sixty guests is compiled within a budget of £840. Finally, food and beverage service is provided for the event and the level of service evaluated. 1.1 Discuss the characteristics of food production and food & beverage service systems Food production systems vary in methods of preparation, cooking and serving of the food to the customer. The variation is in terms of the actual location where food production takes place, the total time taken from preparation to service, the number of staff required, quantity of food produced and the level of hygiene observed. The main considerations in food production consist of: quality of raw materials, food hygiene, minimal wastage, proper food storage, suitable preparation of every food item, and employees’ compliance with food handling regulations. Centralized distribution In the central distribution system of food production, food is produced in bulk off-site. This system is often adopted by large chains who are seeking to outsource part or all of their food production. Sous-vide This is also known as vacuum cooking: goods are brought in, prepared, cooked and portioned into plastic pouches which are then vacuum packed. The food is then chilled and refrigerated. When a customer orders meals, the sealed poaches are re-heated then the pouch is cut open and the food is served on plates. Cook-freeze The cook-freeze system of production entails taking goods into the kitchen, preparing and cooking, blast freezing, blast thawing, re-heating and serving when customer orders food. Conventional method The conventional food production system is applied in the majority of kitchen establishments. The processes involved are bringing goods into the kitchen, storage (freezing, refrigeration or dry store), and preparation, taking order from customer, cooking and serving. During the cooking process foods can be cooked in a variety of methods. Food and beverage service was customarily viewed as a delivery system. However, the system comprises two separate systems operating simultaneously. These include: a) The service sequence- deals with the delivery of food and beverages to customers. b) The customer process- deals with the customers’ experiences or processes. 1.2 Discuss factors affecting recipes and menus for specific systems (P2) Menu is a statement of the food and beverage items available or offered by restaurants fundamentally based on consumer demand and intended to achieve specific purposes. The menu is the foremost ‘sales tool’ for products and drives the concepts, image, theme, quality and the overall mission of the restaurant. An efficient menu relies on precise combination of food items, prepared perfectly to the satisfaction of the guests. For this particular event, the items that are offered for the guests to select from are simplified into various categories. The factors considered when planning a menu for the event include: a) Consumers –Food and beverage operators are obligated to provide excellent quality ingredients and inform guests promptly when items are not available and be sincere to what is advertised on the menu. b) Nutritional value of the food: It is important that each food that is to be prepared is checked for their nutritional value as customer will consider the value that this will add to their body health. c) Food needs- vegetarianism and healthier options are trends to be considered since the guests comprise vegetarians and diabetic. Menus comprising primarily vegetables, fruits and pulses should be created as the vegetarians would not eat meat, poultry or pork.. d) Operational and business considerations- the cost, preparation and production of the food items chosen should blend in with the budget of £840 to guarantee that margins are maintained. Cost considerations in the planning and creating menus include the cost of ingredients, the quality of food for each portion, food production methods adopted and food wastage during production. e) Equipment needs- foods such as pizzas and fresh pasta need unique equipment. f) Flexibility – the menus should be adaptive and flexible. Both internal and external factors can affect the dishes offered at the event. g) Terminology- the menu is a critical communication tool and terminologies that are hard to understand should be shunned where possible. If the guests fail to comprehend the menu it may prevent them from picking some items. It is noteworthy that the service staff explains meaning to guests. 1.3 Compare the cost and staffing implications for different systems (P3) The two chosen systems differ in various ways. a. Table service: using this system requires restaurants to have enough space for the tables and chairs. Establishment of this system requires capital spending and as such even more waiters will be employed to serve the food. Based on the quality of service offered to the customers, the restaurant is deemed to grow as most people like it than the family service system. b. Family service: This system is a bit costly and as such the family will have to set aside money to purchase the large family tables and even employ quality trained chefs to prepare serve the dishes. The system demands less of the kitchen as compared to the table service system. 1.4 Justify the suitability of systems for particular food and beverage outlets (P4) The systems of service include table service (Russian service, English service, French service and American service), buffet service, cafeteria service etc. French service This service varies from the others given that food is served from the guerdon- a rolling cart of height equal to the guest’s table that is covered with cloth and placed side-by-side with the table. The guerdon is furnished with a small alcohol stove which is used to keep the food warm for the preparation of crepes Suzette, sauces and other distinctive dishes. The food is partly prepared in the kitchen and finished by the chef in direct sight of the customer. This system of service is supremely elegant and elaborate. It requires technical proficiency on food production and high-quality showmanship. The chef undertakes particular tasks like preparing flambe, carving meats etc with flair and showmanship. Russian service This is similar to French service, but the food is wholly prepared and pre-cut in the kitchen and then tidily arranged on silver platters by the chef. The waiter then shows this platter to the guest as a courteous gesture and serves the food to each of the guests’ plates using service cutleries (Ford & Heaton, 2000). English service It is also known as “family style”, the soup tureen is put in front of the host alongside with preheated soup plates and given to the waiter pointing out the customer to be served. A similar process is pursued with the main entree. The partially filled dinner plate is handed to the hostess who serves it from large serving dishes in front of her. The waiter places the plate before the guests. The system of service is often used in family restaurants, counter service and coffee shops (Barrows et al, 2009). 2.1 Discuss the use of financial statements in food and beverage operations (P5) Four main financial statements are used to control and manage finances in food and beverage operations (Ford et al, 2012). They comprise: balance sheets, income statements, and cash flow statements. An income statement or profit and loss statement: Offers detailed listing of expenses and revenue over. The general formula for the income statement is:  Income = revenue – expenses + gains – losses. A balance sheet: Indicates the assets and liabilities of the company. The shareholder equity is computed as: Net worth = assets – liabilities Balance sheets are set up for loan officers or shareholders to show the financial situation of the business. Cash flows: Are the comparison of cash available at hand to the bills due in the future. The accounts payable are finances due to the business while accounts receivable is the money the business owes others or debts (Ojugo, 2010). Dish costing sheet: This is used to calculate the selling prices of the foods served. This sheet makes it easier and simpler for the chef to calculate the overall cost needed for the foods. It also helps save time as it makes the calculation of foods cost effective. 2.2Demonstrate the use of cost and pricing processes (P6) a. Variable costs: The costs of meals can change with the change in prices of produce used to make them. If cost of produce or ingredients rise by 10% then the cost of the meals will rise with the subsequent proportion. b. Fixed costs: A change in the price of the produce will not affect the price of the meal. In this case, the change in price would be known to the customers to have resulted from significant factors they are aware of. Food prices determined with fixed costs in mind would not affect their relations. c. Direct costs: Involves calculating all the ingredients’ costs used in preparing the meals. Such items may include cost of salt, onions, and tomatoes among others. This is to ensure that all amounts are accounted for. d. Indirect costs: Includes costs incurred paying for hired chefs and additional staff in case need be. It also includes any mortgage on the restaurant. 2.3 Analyze the purchasing process (P7) The purchasing process involves: Liaising with departmental managers and suppliers, gaining approval, getting quotes for more expensive items, sending orders, keeping records and conducting market surveys on food prices. It is a cycle which begins from purchasing, receiving, storing and eventually issuing of stocks. The stocks come in the form of food, beverage, supplies and equipment. This process is affecting the organization budget, standard of operation, time of the year, availability of storage space, the geographic location of operation, business levels and organization size and type. Quality control The fundamental step in attaining control in the purchasing of food and beverages is to build a product specification. This specification clearly indicates the standard required for each product, exact requirements, provides and guides the supplier, and acts as a checking instrument on delivery. It helps to minimise discrepancies on delivery and when bidding for contracts. 3.1 Compile food and beverage menus for a hospitality event (P8) Menu Party Menu: Buffet Format A Buffet format for 60 guests with delegated sit down dining adjoining the bar is prepared. The food is arranged in a buffet and restocked as required for £14 per person for two hours. An “Our Kids Menu” is provided for the kids to choose from, and charged according to the regular menu price for food and beverage (Hales, 2005). Hot and cold menu items are suitable for vegetarian and non-vegetarian guests including: This menu accommodates gluten-free and sugar free items on specification. Beverages can be served in a variety of methods: £2.95 per person hourly which includes wines, beer, spirits (vodka/gin, cocktails made with those ingredients) and non-alcoholic beverages (soda, iced tea, coffee, juice) £3.95 per person hourly including house and import beer, non-alcoholic beverages, well and top shelf spirits, wine and cocktails made with those ingredients. Drink tickets indicating the amounts of beverages consumed. Cash bar £3.95 for wine, house beer and well liquor. £1.75-for non-alcoholic beverages. Organizing the menu The meals are categorized such that appetizers, soups, main courses and seafood are put in separate groups. Warm and cold dishes are listed discretely, with lighter dishes listed before the richer ones in ones. Salads in the menu are highlighted, and number of calories and sugar content for an item on the menu indicated to offer the diabetic guests something to choose from. Each dish in the menu is described clearly, simply and in an appetizing way without including too many flowery details. The dessert selection is listed on a different attractive card whose availability is indicated on the menu. A broad menu featuring wines, beers, spirits, liqueurs, soft beverages and cocktails should be used. These can be put on separate menus for different class of models Bar snacks-light snacks eaten to accompany the drinks can be served. These can be in the form of platters to share, salads, sandwiches and finger food. 3.2 Justify the selection and suitability of recipes for menus (P9) My selections of these dishes explained above are based on several informed reasons. After thorough consultations with qualified chefs, I decided to settle for a wide variety of foods because the party or restaurant would host a variety of people with different tastes (Ford & Heaton, 2000). Secondly, the choice of the menu covers everyone’s tastes as the guests might comprise of vegetarians, children and diabetics. This is reflected in my selection of foods. Finally, my selection of beverages was based on the current flavours in the market that are liked by most people. The beverages selection also takes into consideration the age differences expected at the party. 4.2 Implement the planned service maintaining standards of quality and health, safety and security. (P11) The meals and drinks are given through table service where guests are served drinks listed on the menu at a table. After the restaurant is set up for the event, the service staff welcomes guests and takes them through the event program for the day. All staffs at the pub are also briefed on the requirements and details such as type of event, chronology of event, allocation of tables, menu information, any VIPs and host, any individual requests and standards. The event commences as planned, food and beverage is served, and guest requests are taken. The service staffs follow event instructions and orders from the supervisor, clean tables and monitor equipment. A satisfaction check is conducted throughout the event until it ends and any feedback from guests is noted, and communication sent to staff involved and service. The staff then breakdown the event by clearing tables, polishing cutlery, collapsing furniture and cleaning. A workshop room set-up is made at the pub and separate tables allocated for the kids. After the event has taken place, a guest evaluation is carried out and the feedback received is communicated to the persons involved and used for planning future events. Consistency and efficiency in delivery of service requires standard procedures for the serves to follow. A detailed order of service is developed to be followed from the time the guest arrives to his or her time of departure. The standard performance involves the server making preparations to approach the guest, approaching the host, taking orders, and finishing by thanking them courteously. The staff must communicate effectively using pleasant tone, right volume, speed and clarity. 4.3 Evaluate factors to determine the success of the service, making recommendations for improvement (P12) In order that the event runs successfully and perfectly, I have to put several important factors under consideration. Every requirement for this evening party has been met according to plan. Items such as the food and beverage, frequent checks on the guests and the service staff are all taken care of. Conclusion The management options available to food and beverage operators include self-operated, outsourcing, management contracting and franchise agreement. The industry is faced by challenges which can be addressed effectively to improve quality of service. Some of these include intangibility, difficulty in maintaining consistency due to the intangible element and perishability of products. Food and beverage operations may also be affected by external factors like technological, social, environmental and legal change. Bibliography Barrows, C. W., Powers, T. F., & Powers, T. F. (2009). Introduction to management in the hospitality industry. Hoboken, N.J., John Wiley & Sons. Dopson, L. R., & Hayes, D. K. (2011). Food and beverage cost control. Hoboken, N.J., John Wiley & Sons. Hales, J. (2005). Accounting and financial analysis in the hospitality industry. Burlington, MA: Elsevier Butterworth-Heinemann. Hayes, D. K., & Ninemeier, J. D. (2009). Human resources management in the hospitality industry. Hoboken, N.J.: John Wiley & Sons. Top of Form Olsen, M. D., Tse, E. C., & West, J. J. (1998). Strategic management in the hospitality industry (2nd ed.). New York: J. Wiley. Ojugo, C. (2010). Practical food & beverage cost control. Clifton Park, NY, Delmar, Cengage Learning.Bottom of Form Ford, R. C., & Heaton, C. P. (2000). Managing the guest experience in hospitality. Albany, NY: Delmar/Thomson Learning. Ford, R. C., Sturman, M. C., & Heaton, C. P. (2012). Managing quality service in hospitality: how organizations achieve excellence in the guest experience. Clifton Park, N.Y.: Delmar, Cengage Learning. Reid, R. D., & Bojanic, D. C. (2006). Hospitality marketing management (4th ed.). Hoboken, N.J.: Wiley. Read More