Food and Beverage
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
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