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Operational and economic characteristics of food and beverage operations

  • In addition to that, the menu also depends on the number of guests invited whether formal or informal;
  • Introduction to management in the hospitality industry;
  • The related peer hotel can be set as the benchmark for the external comparison, where pricing, service quality etc.

The factors consider the budget for the celebration event, the abilities of the kitchen, the preparation for the food and beverages, cooking time and the selection of complementary foods for the guests. The allocated for the foods and beverages to be taken at Mr. The budget varies depending on the types of meals that the event organizer is planning. In addition to that, the menu also depends on the number of guests invited whether formal or informal. Another factor is the selection of the foods to be taken.

According to Jack 2012the food selecting process should be simple. For instance, the menu selected has chicken, fish, meat and chips. In addition to that, another significant factor is the availability of the resources used to make the menu list implemented. If some components in the food and beverage preparation are unavailable, an alternative can be selected for the item. For instance, considering the budget of the customer, the money may not afford both chicken and meat.

  • To measure the overall operational performance of the hospitality business, I need to collect and develop different qualitative service quality, customer satisfaction, customer reliability etc;
  • All the varieties of beverages are being offered at the same section;
  • In the context of High Valley Hotel, two major methods types of pricing methods are discussed here:

Therefore, the meat can be canceled, and chicken remains. Nutritional value and ethnicity are important in ensuring that the dishes produced are nutritious i. The kitchen medium is enough as the guests are 50. The ingredients used are easily available with three waitresses adequate for the service. In accordance to Unklesbay 1977the buffet service is associated with advantages such as serving a large number of people, giving the guests time to choose, the guests play a role in the service, the service staff need less skills and there are few complaints due to the personal service decision making.

Comparison of the cost and staffing implications for different systems.

Staffs have a special influence on the success of the food service process. The selection of staff is given high consideration weight because of the knowledge, requirements, experience and the skill required for the personnel. In addition to that, the running of the food production and beverage services depends on the efficiency or the skills of the staff in offering the services to the customers.

Moreover, the behavior of the staff and how they communicate with the customers in a polite way attracts the customers Todd, 2006. A perfect staff with good communication skills enhances the service operation.

The recommendation of items helps in the improvisation of the sales and raising the levels of customer satisfaction. Good management of staff in food production and beverage service systems maximizes the potential of the staff and the available resources. The management invests in staff through teaching them the skills requires and the educational qualifications to satisfy customers and offer high-quality services in the industry Todd, 2006.

The hotel will assign three experienced waitresses to serve Mr. In addition to that the staff will answer any questions asked by the customers. Every staff in the catering cycle must understand his or her duties, responsibilities and skills that they have been trained to perform in the industry.

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According to A 2008the training of staff makes the operations expand their profits through the reduction of equipment and materials that are required in production and selling. Staff training increases the staff efficiency improves the performance standards required in the industry, improves the capability of the staff, encourages staff willingness to work and make responsibilities clear to the staff. Justification of the systems' suitability for specific food and beverage outlets My choice is to justify the suitability of the buffet service.

It is a method of food service that involves purely self-service. The method presents the food attractively on a series of tables; hence, the presentation is vital in the industry.

Nelson College Unit 5 Food Beverage Operations Management

A buffet includes putting together hot and cold foods and beverages. The service is usually suitable for conferences, events, restaurants, hotels, and parties and banqueting. I would firmly recommend it for Mr. Brown will have to pay a fixed price for the buffet. In addition to that, the buffet services enable feeding of a large number of people at a given time with less staff needed for the exercise.

The buffet method has several advantages that out do the disadvantages.

Unit 5 Food & Beverage Operations Management Assignment

The guests attending the celebration have choice of varieties of foods and beverages; the staff needed is less with fewer skills required for the process and also it involves the customers in the process. However, buffet cost is higher than any other foodservice, and some people do not like queuing.

LO2, The financial controls employed in food and beverage operations 2. The food and beverage production and services system has important financial statements that include the operating statements, sales records, variance, cost statements and dish costing sheet.

The dish costing sheet is by the chefs to calculate the value of each ingredient used in the preparation of food. The total decides the selling price printed on the menu.

Food and Beverage Operations Management

The sales record shows the information the company has on the customers, but has a limitation of what they purchase, mode of payments and their contacts. The variance analysis indicates the distinguishing characteristics between a budget, the standard amount and the actual or real amount of the foods and beverages sold.

Every food service manager must be concerned with the cost of foods including the cost related to the preparation, cost of labor that is the cost of all employees responsible for the running of the business, the overhead costs that include rent, linen and utilities and the cost of beverages cost of all ingredients. The main role of financial statements is to keep the record of all financial statements that assist managers to manage the business.

  1. Also there are three different types of source of demand in the hospitality business like institutional, transit and recreational.
  2. Such many contributing factors are discussed here.
  3. This is the extensive process that includes.
  4. Understanding pricing and profitability concepts in the hospitality operation In the operation of the hospitality industry, there are different methods of determining price of different products and service.
  5. For example, earlier in the Indian hotel, customers are treated by only the lodging facilities provided to them. Amount of capital use of capital is much less used than the use of labor.