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Food and Beverage Operations Management System
The document outlines the management of food and beverage operations in the hospitality industry, highlighting the significance of cost and staffing implications along with various factors impacting business activities. It emphasizes the necessity of adapting effective menu planning and implementation to cater to diverse customer needs, ensuring smooth operations. The conclusion reinforces the importance of attracting customers through well-planned food and beverage services.
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Food and Beverage Operations Management System
- 1. FOOD AND BEVERAGEOPERATIONS MANAGEMENT
- 2. Contents • Introduction • Characteristicsof food production • Factors • Compare cost and staffing implications • Justification for suitability • Cost and pricing process • Food and beverage menu • Justification • Planning and implementation • Conclusion • References
- 4. • Introduction Hospitality industryis one of the fastest growing sector at present time it has been seen that this is very effectively contributing in development of economy of a country. There is a wide scope that can be pertained by it as because at present time customers are very much influenced by products and services of hospitality sector.
- 5. • Characteristics offood production Hospitality sector is interrelated with foods production and food and beverage service system. There are various aspect that are very essential to be performed as it will lead in appropriate functioning of operations and activities of various resorts.
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- 7. • Factors As torun hotel or restaurant it is very essential for them to consider various factors which has a direct connection with operations and activities of it. There are many aspects which are in support as well as is against of functions and work that is been carried out by company.
- 9. • Compare costand staffing implications. Cost and staffing is very essential part in an hospitality industry as because they both are playing a very vital role in carrying out smooth and effective functioning.
- 10. • Justification forsuitability As program is been planned at Valentine's Park for welcoming summer and to enjoy it as a fresh start. For this a proper system has to be attained by the management so that properly each and every aspect can be fulfilled in effective manner.
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- 12. • Cost andpricing process Cost is all those expenses that are indulged while preparing any good or item. It is basically that amount which is spend for producing a product it include time, labour and money.
- 13. Food and beveragesmenu Salads Starters Main food Deserts Drinks 1) Yogurt and cucumber 2) Nicoise 1)Garlic mushrooms 2)Atlantic prawn (with bread and butter) 3)Vegetables spring rolls 1)Beef broccoli 2)Barbeque Chicken 3)Almond crusted salmon 4)Grilled pork chops 1)Chocolate chips pancake 2)Seasonal fruits 1) Still water 2) Fruit juices 3) Alcohols
- 14. • Justification suitability Thedrawn plan for menu is suitable for customers as because it is concerning every aspect of their needs and wants. As customers are of every group children to old age so menu is fulfilling all their needs and wants.
- 15. • Plan forfood and beverage services. Transportation charge 10*200 £2000 Entry tickets 15*200 £3000 Food and drinkable 10*200 £2000 Fun and entertainment 05*200 £1000
- 16. • Implementing plannedservices. Hospitality industry must adapt several safety aspects which is very necessary to be introduced as customers are relying upon services and products that are availed by company.
- 17. • Conclusion This reporthas helped reader to understand all the activities that are performed by food and beverages department in an hospitality industry. It is very necessary for a firm to make appropriate menu so that customers can be attracted towards products and services of a firm.
- 18. • References 1. Hvolby,H.H. and Trienekens, J.H., 2010. Challenges in business systems integration. Computers in Industry.61(9). pp.808-812. 2. Johanson, M. and et. al., 2011. Changing competencies of hospitality leaders: A 25-year review.Journal of Hospitality & Tourism Education.23(3). pp.43-47.
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- 20.