Professional Documents
Culture Documents
TASK 1 ........................................................................................................................................... 1
1.4 Identifying Suitability of System for Particular Food and Beverage Outlets ....................... 1
1.1 Characteristics of food production and food and beverage service system .......................... 2
1.3 Cost and Staffing Implication for Different Foods and Beverages System .......................... 5
TASK 3 ........................................................................................................................................... 6
3.1 Compiling food and beverage menus for a hospitality event ............................................... 6
TASK 4 ........................................................................................................................................... 7
4.1 Plan a food and beverage service for a hospitality event ...................................................... 7
4.2 Implement the planned service maintaining standards of quality and health, safety and
security ........................................................................................................................................ 9
4.3 Factors to determine the success of the service, making recommendations for improvement
................................................................................................................................................... 10
TASK 2 ......................................................................................................................................... 10
CONCLUSION ............................................................................................................................. 15
REFERENCES ............................................................................................................................. 16
TASK 1
1.4 Identifying Suitability of System for Particular Food and Beverage Outlets
In food and beverage industry there are several outlets used for presenting meal to
targeted customers. Suitability of system for particular food and beverage outlets for restaurants
would be counter/buffet or plate service systems, these methods can be used in different kinds of
restaurants.
Buffet service system In general terms, buffet method of food service is an alteration of todays
self service. In a buffet system food is delightfully displayed on one table or series of tables as
per number of food items are there in menu (Riley, 2005). Buffet system is all about presenting
simple food in effective manner. It is the perfect combination of hot and cold food offered to
customers. Buffet service system is appropriate for conference, banqueting, independent
restaurants, hotels or especially featuring special weeks, special sales, promotions and various
other events. This system is able to facilitate mammoth numbers of customers in a give specific
duration with less staff members required. In buffet system customer pay fixed price and in
which they can have meal for as many time as they want to have. Furthermore, this system
benefits in offering customers variety of choices, targeted customers are part of this system and
most important there is less skill required regarding manpower as compared to other food
services (Dopson and Hayes, 2010). Disadvantage of buffet method is that it has higher food and
labor cost requirement in kitchen, queuing and food presentation can be affected at times.
1.1 Characteristics of food production and food and beverage service system
Food Production in general terms can be termed as that stage of food flow which is
specifically concerned with indulgence of raw, semi processed or finished food stuffs (Zopiatis
and Orphanides, 2009). The main aim of this system is that it to prepare food and serve to the
customer. In other words, state of prepared food may be ready to serve state.
TASK 3
3.1 Compiling food and beverage menus for a hospitality event
Food Attack is an event which is going to take place in hometown for that menu needs
to be decided according to the taste and preference of invited guests. The menu to be set
according to the event and preference of guests is as follows:
Items to be served Cost()
Cold buffets (starters for the lunch)
Deluxe sandwich bar 8.15
Mixed grill salad bar 11
Soup, salad sandwich buffet 23
Hot buffets
Seasonal fresh fish 23
Chef carved prime rib 28
Beef bourguignon 25
Home style fried chicken 19
Peach glazed pork loin 50
Boxed Lunch
Choice of smoked ham 9.25
Oven roasted turkey 46.99
Roast beef served on bakery bread with lettuce 38.79
Drinks to pair up
Domestic bottled beer 7
TASK 4
4.1 Plan a food and beverage service for a hospitality event
Food Attack is a one day event, so preparations are made accordingly food and
beverages selected are those which are suppose to be consumed in a day and on that basis only
raw materials are purchased on event day to keep them fresh and hygienic (Zopiatis and
Orphanides, 2009). Though this planning waste of raw materials and can be controlled and
managed effectively. According to the menu there are around 20 items which are evenly priced
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on the basis of their cost of raw materials. Whole and sole budget of this event is estimated at
10000 which includes all the costing relating to food, raw materials, catering staff,
infrastructure, theme decoration and furniture etc. as per the theme an open garden is booked and
decoration is based on theme very colorful with round table seating for the comfortability of
guests. Each table would be having around 5 chairs and there will be 50 tables in the
surroundings of the garden (Hooley, Saunders and Piercy, 2008). The highest amount which
needs to spend on are either dinning or catering for making event successful.
From the above table it can be evaluated that these will be the estimated expenditure that
would take place during event of rendering services to invited guests.
4.2 Implement the planned service maintaining standards of quality and health, safety and
security
Through effective planning and efficient implementation of production work budget is
ready to implement whereas event is set to run. For the event like Food Attack it is important
to concentrate on the proper hygienic conditions to be maintained regarding the starting step of
preparing food and serving to the guests. Buffet system is selected as per the quantity of invited
guest are concerned because treating them individually will require mammoth number of staff
members, which is not suitable for the provided budget (Cousins, Foskett and Gillespie, 2002).
People will be self servicing them and this manner they can have what they wish to. Through this
event will be held in more hygienic conditions and food will be served more effectively and
efficiently. By considering all the food items it can be evaluated that it is a proper buffet because
lunch is based on both half cold and half hot food recipes. There are several non-alcoholic drinks
are presented to the guest by keeping mind of families and childrens of all ages. Through ladies
and childrens will feeling food and indulging themselves to make happy environment in the
event.
TASK 2
2.1 Use of Financial Statements in Food and Beverage Operations
Every organization operating in any sector or industry has to prepare financial statement
in order to analyze their financial performance. There are several financial statements that can be
made in food and beverages industry such as:
Dish costing sheet This statement assist in showing the costs incurred during production of
food item until it is sold by the company (Dopson and Hayes, 2010). Preparing dish costing sheet
helps in managing costs and making important decisions.
Cost statement Cost statement is a statement which assists in showing the information
regarding costs and revenue indulged in the food item until it is served to the customer.
Operating statement This statement includes the cost of those resources which are used in
preparing the ordered food item such as chef, machines, raw materials etc.
Variance analysis Through this statement is to analyze the difference between actual and
desired cost of product. In other words, there are specific standards set for each item in the menu
and to meet those standard various measures are made this process is known as variance analysis.
Working note:
Total cost = fixed cost + variable cost
Fixed cost = 140000+170000+30000+90000 = 430000
Labor cost = 13% of food sale = 430000/87% = 494253
Total sales = 494253/30% = 1647510
Average sales = total sales / no. of days = 1647510/363 = 4538
Average check = average sales / seats turnover = 4538/2.6 = 1745.
Main Course
Baked fillet on mash 10 Storm fich and chips in 25
potatoes and wilted light beer
green
Courgette and mint 20 Oven baked flying fish 40
pasta fillets
Wild mushroom and 25 Roast duck breast 55
stilton risotto served with orange
sauce
Rigatoni pasta 20 Petit strip of loin of 45
beef
Dessert
Spiced pumpkin cheese 15 Double chocolate 20
cake souffl tart
Cousins, J. Foskett, D. and Gillespie, C., 2002. Food and Beverage Management. Prentice Hall.
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51
Ditmer, R. P. and Keefe, D. J., 2008. Principles of Food, Beverage, and Labor Cost Controls.
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Sons
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Josiam, B. and Foster, C., 2009. Nutritional information on restaurant menus: Who cares and
why restauranteurs should bother. International Journal of Contemporary Hospitality
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286.
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Contemporary Hospitality Management. 17(1). Pp.88 93.
Saget, A., 2006. The event marketing handbook: Beyond the logistics and planning. Kaplan
Publishing.
Wood, C. R., 2000. Strategic Questions in Food and Beverage Management. Routledge.
Zopiatis, A. and Orphanides, N., 2009. Investigating occupational burnout of food and beverage
employees: The case of Cyprus. British Food Journal. 111(9). Pp.930 947.