Food and Beverage

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Programme: BTEC Higher National Diploma (HND) in Hospitality Management Unit Number and Tittle: Food and Beverage Operations Management (Unit 5) Unit Level: L/601/1971 (Level 4)
Module Tutor: Dr. Sam Hazra
Learner: GERGANA TSAREVA
College ID: GT21132
Submission date: 25th March

MARCH 2013
PAGE OF CONTENT

1. LO1. Understand different food and beverage production and service systems……………….3 2. 1.1Characteristics of food production…………………………………………………………………………………………3 3. 1.2 Factors affecting recipes and menus for specific systems………………………………….4 4. 1.3 Compare the costs and staffing implications for different systems…………...……………5 5. 1.4 Justify the suitability of systems for particular food and beverage outlets……………..….6 6. LO2. Understand the financial controls used in food and beverage operations…………..……7 7. 2.1 Financial statements in food and beverage operations …….………………………………7 8. 2.2 Use of cost and pricing processes…………………………………………………………..8 9. 2.3. Purchasing process analysis…………………………………………………………….….8 10. LO3. Be able to device menus for hospitality events………………………………………....9 11. 3.1. Food and beverage for hospitality event……………………………………………….…9 12. 3.2 Justify the selection and suitability of recipes for menus………………………………..11 13. LO4. Able to provide food and beverage services for hospitality events……………….…..11 14. 4.1. Plan a food and beverage service for a hospitality event within an agreed budget……..11

15. 4.2. Implement the planned service maintaining standarts of quality and health, safety and security…………………………………………………………………………………………..12 16. 4.3. Evaluate factors to determine the success of the service, making recommendations for improvement……………………………………………………………………………………..13 17.References…………………………………………………………………………………....15

Today, hospitality industry is among the sectors that have a greater opportunity to grow and expand due to the changing consumer needs. However, no matter the opportunity it has, there are also challenges accompanied to it in that it has to keep on changing its products and services as well. It is arguably so that meeting the changing consumer needs is not an easy task at all. It is a situation that challenges the entire functions of the hospitality industry, think of its human resources, finance department, marketing and advertising, legal function and even its board of directors. The mention of these departmental functions is not in vain since it will help this study develop a comprehensive management control plan later on. Moreover, this study will aim to discuss the current trends within the UK food and beverage sector and analyse the contemporary management control techniques deployed in a chosen branded hospitality company.

LO1. Understand different food and beverage production and service systems 1.1Characteristics of food production
They are wide range of foods which we consume on a daily basis, and even larger number of many different cultures from around the world with their own kind of flavors, spices and technics used. Combined with the food they are rich choice of beverage served in many different types of restaurants. The different types of customers go to different types of places according their needs, where the food is prepared in so many different types, that is hard to count them. They could be categorized in five different methods: -Traditional - every different portion is well-arranged in plate from professional chef, and usually served by waiter. The food is produce with quite big types of ingredients from fresh fruit and vegetables, spices, to chilled meat, cheese and many different frozen or canned types of components. -Cook-Freeze - begin with cooking and preparing a bigger than single portion quantities and then blast freezing them to very low temperatures. When it is needed blast thawing process defrost the food. Than it could be further kept in chiller or reheated to a proper temperature so could be served on customer. -Sous-Vide -...
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