Hospitality industry is one of the fastest growing industries in present time. Here is a report that explains about the food and beverage operations management in Hospitality industry.

1. FOOD AND BEVERAGE OPERATIONS
MANAGEMENT

2. Contents
• Introduction
• Characteristics of 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 industry is 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 of food 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 to run 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 cost and 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 for suitability
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 and pricing 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 beverages menu
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
The drawn 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 for food 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 planned services.
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 report has 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. Thank You