Food & Beverage Operations Management: Assignment

Introduction

Food and beverage is a most important element in any of the hospitality industry as it provides a wide scope of earning good profits. It is a major sector and thus is important to focus on its excellence and quality. The organizations of hospitality industry such as hotels and restaurants are mainly focusing on the production of food and beverages and their operations. The present Unit 5 Food & Beverage Operations Management Assignment is carried out to analyze various aspects of the operation and the factors related with the food and beverages. The operations being undertaken in the in the production of food and beverages would be identified by moving further in the report. The study has been presented in context of Mercure Hotel UK

 

Task 1

1.1 The characteristics of a range of food production systems and the various food and beverage service systems

As a catering manager in Mercure Hotel UK, I had discovered many of the food safetyproduction and services and had also experienced their effectiveness. Most of the food producers enters in to the food service system and bring innovations in the system. The food and beverage services includes several activities of hotel and catering industries and thus the function of F&B industry are been categorized according to its size and diversified nature. The food production system of Mercure Hotel UK has been evaluated as the organization serves the best quality food with the choicest ingredients of the season by sourcing the best quality products. The organization has to be very much attentive towards the safety and quality of food production. The system of food production includes various characteristics and has been discussed below:

  • It had a major contribution towards the economy of the nation
  • It promotes a diversified concept of food and cuisines
  • It provides a delight to the customers and fulfils the basic need of them.
  • It is a labour intensive industry
  • The demand of food is dynamic and keeps on changing.

There are several types of food and beverage service systems like Traditional service system, Table service, assisted service system, family service, silver service, single point service system, etc. For example Mercure Hotel adopts a mixture of assisted and self service as the customer are served a part of the meals and then had to be followed by self only (Akkerman.et.al, 2010). This service system is much cost effective as do not require much manpower to serve the menus and also makes the customer comfortable in selecting the food according to their choice.

1.2 The factors affecting the choice of menu and recipes for specific production and service systems, including the consideration of cost and staffing using the selected alternatives.

Mercure Hotel offers a wide range of choices in its menu and the production system. It covers a large variety of ingredients and additional products in its food production. There are various food and service systems being adopted by Mercure Hotel for serving the system according to the customer preferences. It is very much important to consider the factor involved in the preparation of menu and recipes as the factors could affect the choices of the customers for the service system and production system specifically (Chon.et.al, 2013). The factors that could affect the choice of menu and the recipes are the availability of financial resources, nature of the restaurant, the power of spending over the menu, the cost of production of food, the competitive environment, the skills of the chef, the requirements and orders of the diet by the customers, etc. These factors are been considered while preparing a menu list in Mercure Hotel. Different types of system acquire different cost and staff in the organization.

Staffs lay down an important effect of the success of operations in the foodservice. The selection process of staff must be concerned upon the requirements, knowledge and communication capabilities and the required experience of an individual. The activities in the food and beverage production services wholly depend upon the effectiveness of the staff only as it is the only one who serves the customers directly. The skilled staff with good communication and other qualities could enhance the productivity and services of the organization. The cost is been considered in the entire process as which system or service implication would be provide benefit to the hotel and make it earn more revenues out of it (Wu and Pagell, 2011).

1.3 Justification of the suitability of the selected food production systems and food and beverage service systems.

Mercure Hotel had two section for food and beverages both.  For the food section the best suitable service system I would justify is the Buffet/counter service system. The buffet could be identified as the alteration of self service. The food is been displayed in an attractive way on a table and is been presented in very effective way. This service is a combination of cold and hot foods both and is best appropriate for the events, Hotels, restaurants, conferences, banqueting, etc. It is beneficial for the organization and the customer both as it is produced in large amount the cost of production is not much high whereas the customer had to just pay out a fixed amount and could have the food as much as want. It even requires less staff and could feed large number of people at a time. The buffet service proves to be advantageous as the customer have varieties of choices and could opt for what is been preferred. There is no need of much staff also as the customers itself takes the food.

However sometimes this service system could also be disadvantageous as it involves long queues and need not necessary that everyone likes it. The presentation could also give a negative impact as if not effective and attractive would not get more people towards it. For the beverages single point service could be used as at a single point each and every activity is performed as the customer orders, takes and pays for the beverage at the same point. All the varieties of beverages are being offered at the same section. It also requires less staff to serve the customer as from one point various activities could be performed by an individual.

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Task 4

4.1 Food and beverage service plan for the business conference within an agreed budget

Food and beverage service plan for the business conference is been discussed below:

  • The estimated number of delegates :100
  • Approximate budget: £ 3000.00

The budget for the projected conference could be estimated including several aspects.

Table 1: Budget for the event

SERVICE NAME ESTIMATED COST (as per standard brands)
Cutlery & Crockery £125
Table Linen £ 100
Chair Cover £125
Cloth Napkins £75
Table Display £80
Waiter/ Waitress £180
Washing area £35
Food Cost £1500
Food Preparation Cost £400
Miscellaneous expenses £380
Total £3000

4.2 Carrying out the agreed F&B service plan by maintaining standards of quality and health, safety and security along with recommendation

There are various steps being connected with the service plan of the food and beverage keeping in consideration of the standard quality, health safety and security (Shaw.et.al, 2011). With respect to business event maintenance of certain standards of quality and health, safety and security must be concerned and as at present the customers are also expecting for the quality products rather than quantity. There are set standards for various factors in the food and beverage production.

  • The quality standard includes various elements like preparation of food and beverage, service and production planning, setting and maintaining standards in the cooking and presentation in the entire event. The success of the event depends on the quality. The means of quality maintains each and every standard, the service provided by the staff members is well and the food must be purchased from quality supplier and to be stored properly. The required temperature must be maintained every time. The food being prepared, cooked must not get contaminated and must be healthy to consume.
  • Healthy and safety is one of the most crucial issues at any of the event. It is very much important to make sure that the location and equipments being decided are secured and are being kept safe to prevent certain serious accidents. The staff at the venue must also be made aware of such risks or hazards and should be trained as how to deal with the same. Proper health and safety procedures must be undertaken as to protect the guests by getting harmed from any of the danger. The health and safety processes would enhance the trust of the guest and make them satisfy with the services (Deraman.et.al, 2011).
  • Security issue is one more and very important task for organizing a successful event. The guests want to stay safe while they are on event. Good security will help to enhance the satisfaction level for the staff and for the guests, all of us want to feel protect and secure. A secure environment in the event is also a marketing advantage, it will help to reduce the penalty cost and to rise the service provide.

For a successful conference event it is very much important to communicate with the customers and provide them with the better services according to the preferences. The feedbacks of the customer would prove to be very much useful to enhance the standard and the quality of the services. It is necessary to minimize the cost to attain maximum margin of profits with respect to the food and beverage department. While organizing such business events the factors related to the competitors must also be considered as to know what and how they are providing services and this would help in improving the service standard and inventive ideas should also be adopted.

Conclusion

The management of food and beverage operations includes mainly two things one is food and the other one is service as both of them are interconnected. While serving food it is very important to ensure the quality and quantity of the food. The production and preparation of Food and beverages must be ensured with high quality standards. The report had revealed that Health and safety must also be made sure at the venue and throughout the whole event. At the time of preparing the menu the preferences and the choices of the guest must be preferred. With the help of this report it is found that to enhance the profitability of the hotel the major attention must be paid on the customer satisfaction and attraction. The gap between the expectations and the satisfaction must be fulfilled.

References

Books and journals:

Akkerman, R., Farahani, P. and  Grunow, M. 2010. Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges. Or Spectrum. 32(4). Pp. 863-904.
Bagwell, S. 2011. The role of independent fast-food outlets in obesogenic environments: a case study of east london in the UK. Environment and Planning-Part A. 43(9). Pp. 2217.
Chon, K. S., Barrows, C. W. and Bosselman, R. H. 2013. Hospitality management education. Routledge.
Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P. 2013. Food and beverage management. Routledge
Deraman, N., Said, J., Saman, F. and Shafie, S. 2011. Data Envelopment Analysis (DEA) evaluation framework of hotel services. In Proceedings of the 2nd International Conference on Business Administration (ICBA’11) (pp. 154-160).
Eleri, J. 2013. Menus as Marketing Tools: Developing a Resort Hotel Restaurant Menu Typology. Journal of Tourism Research & Hosptality.
Hill, A. and Hill, T. 2012. Operations management. Palgrave Macmillan.
Jayawardena, C., McMillan, D., Pantin, D., Taller, M. and Willie, P. 2013. Trends in the international hotel industry. Worldwide Hospitality and Tourism Themes. 5(2). Pp. 151-163.
Macdonald, E., Wilson, H. N. and Konus, U. 2012. Better customer insight-in real time (Doctoral dissertation, Harvard Business School Publishing).
Shaw, G., Bailey, A. and Williams, A. 2011. Aspects of service-dominant logic and its implications for tourism management: Examples from the hotel industry. Tourism Management. 32(2). Pp. 207-214.
Susskind, A. M. and Verma, R. 2011. Hotel guests’ reactions to guest room sustainability initiatives. Cornell Hospitality Report. 11(6). Pp. 4-13.
Van der Wagen, L. 2010. Event management. Pearson Higher Education AU.
Withiam, G. 2011. The Challenge of Hotel and Restaurant Sustainability: Finding Profit in “Being Green”.
Wu, Z. and Pagell, M. 2011. Balancing priorities: Decision-making in sustainable supply chain management. Journal of Operations Management. 29(6). Pp. 577-590.
Yeoman, I., Robertson, M., Ali-Knight, J., Drummond, S. and McMahon-Beattie, U. (Eds.). 2012. Festival and events management. Routledge.