Food and beverage manager Essay Example for Free

Food and beverage manager Essay1.1Describe with examples, some of the characteristics of nutrition issue and solid food beverage service systems that is in utilization within the hospitality industry. The change Production System is the modern methods used in bringing together yield and beverage activities in the hotel industry. Food that is centrally produced is easier to distribute to the point of service than for it to be produced in batches or separately. Centralised production system whitethorn be transported in a ready to serve state made e. g. hot or cold if it needs some form of regenerator for chilled or frozen food. The advantages of centralised production include, lower food apostrophize and supply cost are lower In centralised production methods you need to employ a fewer staffs in the kitchen. The kitchen locoweed in like manner be operated in a cheaper location.The disadvantage of the centralised production methods is if there is a case of food poison the gear up will be more spread and can cost loss of business, these can affect the finances of the hotel. When food and beverage come in by centralised system, they were then distributed into different departments. Main RestaurantA coffee shopChinese food shopFine restaurantIs the Traditional Parties production system, this is a table service.Table service, where cook or chill are servedTable service, for Tradition Parties production.Table service (British table service or French. likewise Traditional Parties production.Bars are for drinks only1.2For the systems discussed in 1.1, discuss factors that can affect recipes and menus.These are factors affecting receipts and menus.Guest religion and health, has remained a in truth important issues, religion of the guest and health restrictions Some people have allergy to e.g. crabs meat, protein, and fibre/vegetable, these can affect receipts and menu in the hotel. Financial resources, restaurant and guests types cost types of restaurant, Guest, spending baron, age Group, labour cost. Chinese food is only prepared by Chinese people these can also affect the receipts and menu, Time factor, if the food is not serve at the right time the food may be too cold or if care is not taken the food may not be ready in time for serving. Pricing of food because of the market is not invariable for price the pricing of the food may change, and can affect the receipt and the menu, by demoralizeing a alternative price or brand.1.3For the systems discussed above, compare the cost and staffing implications. OutletCOST OF FOODSTAFFMain restaurantThe cost is moderate and affordableMany staffs are required, can be service from billet or homeA coffee ShopThe cost is affordable and low priceFew staffs are needed a serve customer.long suit restaurant serving Chinese food.The price is low and affordable by class.Few staff is needed, and can be operated by member of the family. Fine dine restaurantThe price is high and can some be for spe cial occasion e.g. anniversary, birthday, or business meetings. Few staff are required e.g. atomic number 47 service, wine steward.BarThere are high class bars that are very expensive or common bar for everybody. Few staff are needed to operate.1.4A justification with examples regarding the suitability of systems for different types of food and beverage outlets. For coffee shop is non-alcohol beverage servicesThe fine dining restaurant sales food and beverage is based on good quality at the high prices In the bar selling different types of drinks or beverageChinese serving food is about culture food, which is served by the Chinese2.1Taking in to account, the various needs for financial statements, discuss the use of financial statements in food and beverage operations. Financial statement or financial operations these outline the finance of the revenue and expenses over a period of time. Which gives the production budget, the units that have been produce to the sales of the compan y, the production budgets also estimates the cost involved in material and labour. Operating budget these gives the estimate of the income expenses based on sales, manufacturing costs, labour etc. bills flow Statements Is receipt from the business these help the business, when income will be enough to cover expenses or when the organisation needs help. It helps in taking loans from the bank and repayment. rest Sheet is statement of the total assets of what the company own or owe. Income statement A finance statement that shows earnings report, operating statement, profit and loss.2.2 To demonstrate the use of cost and pricing processes.To be able to demonstrate the assess cost and pricing will need the following methods, the purchase price per item, we then landmark the food into different packs, for example if chicken are brought for 10 per pack and the meal are going for 15 per plate as a meal. It may sense to add the extra with the meal e.g. the rice or chips. List of the purc hasing methodsCentral purchasing is used by chains organization. This enable the hotel to buy their food stock in one location, all the services need will be in on site and contain the buying power and be able to negotiate the price at reasonable cost. The disadvantage are that the individual outlets cant complain regarding the suppliers, if one is receiving better spree than the other, These may affect the quality of the food, if too far from the site. Total supply This method is new, these allowed the hotel to buy from one supply, these cut the papers work, the administrative work and can be expensive. 2.3 Implement effective purchasing process of the five Star Hotel Food and beverage managers we can attend industrial events and trades show in order of battle to get new innovation ideas and learn above new products. We can communicate with functional departments regarding pricing trends products variations and inventory when available. Food and beverage manager nominate effecti ve and strategic report to corporate the hotel catering office supplies on inventory and costing performance and recommendations. We also go to menu and catering germinal to identify new inventory that are in demands, including schedules and procurement needs.