...Food and beverage Operation II Serial nr 72365I-E1 Student nr 10011647965 Question 1 a) False b) False c) True d) True e) False f) True g) True h) False i) True j) True k) False l) True m) False n) True o) False p) True q) False r) False s) True t) False Question 2 A newly hotel which will be specializing in tehe function market should be designed with a large banqueting operation ,the hotel will have extensive banqueting suites with reception areas, ante-rooms(small rooms or sitting room leading to the large room) room dividers and separate breakaways rooms for training purposes. In the kitchen banqueting work is usually done separately from normal daily business of the hotel. Question 3 Role of banqueting Co-ordinate The role of banqueting co-ordinate is to work with management and other head of department at all time and assist in carrying out special requirement and duties necessary in adding to the guest general comfort and well-being, is also to establish and improve the reputation of the hotel by offering a very personalized style service to the highest possible standard, study requirement of all booked banquets and function to familiarized and ascertain the possibility of selling additional facilities to produce extra revenue, he/she is also responsible to distribute promptly to all client notice of any change whatsoever is the banquet specification issued When details of function...
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...Introduction: This report aims to describe and evaluate the financial statements in food and beverage operations, the process of cost and pricing and its specifications and to analyse the steps in purchasing process. 2.1. Demonstrate the use of financial statements in food and beverage operations Various food and beverage establishments publish their financial reports and statements like balance sheets or cash flow in the end of each tax year, simply for the aim of evaluating their progress in comparison with the previous tax years. Financial statements are counted for productive in any company’s financial history. Their aim is to assess the performance of the company when compared to other companies. Financial statements also serve for judging the financial location of the company in a certain year. Financial reviews are also used to provide shareholders with an approximate idea of the establishment’s performance and dividends. Financial statement consists of three parts: -cash flow -income statements -balance sheets Consequently financial statements are the most significant fragment of any company’s future plans. They are the single direct source for evaluating business’s economic performance-they give information about the effectiveness, financial health, and the capability of paying obligations. Some of the people who count on financial statements are managers, experts, advocates, investors, creditors, clients and suppliers. The four types of financial statements...
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...UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different food and beverage production and service systems Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering LO2 Understand the financial processes used in food and beverage operations Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications;...
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...Food and Beverage Operations Management Student’s Name: Institutional Affiliation: Table of contents Table of contents 2 Food and Beverage Operations Management 3 LO 1 Food and beverage production and service systems: 3 1.0 Introduction 3 1.1 The characteristics of food production and food and beverage service systems 3 1.2 Factors affecting menus and recipes for specific systems 5 1.3. Comparison of the cost and staffing implications for different systems. 6 1.4. Justification of the systems' suitability for specific food and beverage outlets 7 LO2, The financial controls employed in food and beverage operations 8 2.1 The use of financial statements in food and beverage operations. 8 2.2 Demonstration of the cost and pricing progress 9 2.3 Analyze the purchasing process 10 The demand of equipment and supplies 11 LO3 Devising menus for hospitality events 12 3.1 Compiling food and beverage menus for hospitality event 12 3.2 Justification of the selection and suitability of recipes for menus 13 LO 4 Being capable of providing food and beverage services for hospitality events. 14 4.1 Planning food and beverage service for a hospitality event having a budget 14 4.2 Implementation of the planned service standards of quality and health, safety and security 15 4.3 Evaluation of the factors determining the success of the service and recommendations for improvement...
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... Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to: Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their...
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... Unit 5: Food and Beverage Operations Management Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme Error! Bookmark not defined. Learning Material 14 stponline / Moodle 14 Textbooks 14 Appendix A: Harvard System Referencing 16 Unit 5: Food & Beverage Operations Unit code: L/601/1791 QCF level: 4 Credit value: 15 Aim This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions we would take to ensure quality standards, health, safety and security as well as we gave our own point of view and suggestions to improve the outlets in the...
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... This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food and beverage service operations relating to front and back of the house, leadership, management principles, service skills, service styles (French, Russian, American), and training of personnel. : CO# | Description | PO1 | PO2 | PO3 | PO4 | PO5 | PO6 | PO7 | PO8 | PO9 | PO10 | PO11 | PO12 | PO13 | PO14 | 1 | Describe basic management principles and concepts as applied to food service professionals. | | | | | | | | | | | | | | | 2 | List and discuss the duties of the different job responsibilities of food servers, caterers/banquet servers, room service attendants, beverage servers and bartenders, as well as various management positions in food & beverage. | | | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | 4 | Compare and contrast the management elements of...
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...club food and beverage operations, tipping in restaurants, and the Chinese agriculture system. These topics provide information about organizational architecture. They examine problems pertaining to self-interest behavior, agency costs, and right systems. Organization architecture is the structure of an organization and it includes the assignment of decision rights within the organization. Organization architecture helps build the manner in which an organization conducts itself. Introduction The basic purpose of this paper is to explain some general problems of controlling behavior and how organizational architecture can influence behavior. It will discuss private country club food and beverage operations, tipping in restaurants, and the Chinese agriculture system. Private Country Clubs - Quality Food Operations The problem of private country clubs addresses the issue of organizational architecture specifically ownership structure. Individuals join private country clubs for various reasons. Although food operations are important to attracting new members and retaining the current members, most people do not join private country clubs for the food services/operations. However, clubs members who are allowed to resell memberships will undoubtedly have more interest in the private country club providing quality food and beverage operations. A private country club’s fiscal health is impacted by the quality of the food and beverage operations...
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...School of Hospitality Management and Tourism 2011 Trends in the Food and Beverage Sector of the Hospitality Industry Detta Melia Dublin Institute of Technology, detta.melia@dit.ie Follow this and additional works at: http://arrow.dit.ie/tfschmtcon Recommended Citation Melia, D.:Trends in the Food and Beverage Sector of the Hospitality Industry. EuroCHRIE Conference, Dubrovnik, Croatia, October 2011. This Conference Paper is brought to you for free and open access by the School of Hospitality Management and Tourism at ARROW@DIT. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. This work is licensed under a Creative Commons AttributionNoncommercial-Share Alike 3.0 License Paper Title: TRENDS IN THE FOOD AND BEVERAGE SECTOR OF THE HOSPITALITY INDUSTRY Detta M. Melia School of Hospitality Management and Tourism Dublin Institute of Technology Cathal Brugha Street Dublin 1 Detta.melia@dit.ie Key Words: Trends, Food and Beverage Sector, Hospitality Industry, Drivers for Success 1 Abstract The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations comprise a significant proportion of the industry. These businesses...
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...professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of the process. Their primarily responsibilities are to maintain adequate supply and quality, obtain the lowest possible price and maintain the company’s competitive position.” According to Lockwood, Alcott and Pentelidis (2008) “When purchasing of food, it is necessary to consider what the true cost of the item will be in relation to what the printed price list from the supplier states it to...
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...UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar LO2 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery LO3 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency...
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...first export of the ‘OLDTOWN’ brand of 3-in-1 instant coffee mix to Singapore. In 2001, our subsidiary, White Cafe Marketing commenced operations as the marketing arm for our Group’s beverage products. During the same year, we also expanded our product line to include different variations of our instant coffee mix and have also expanded our export markets to Hong Kong for our instant coffee mix. In year 2002, White Cafe obtained a HALAL certification from the Islamic Religious Department of Perak for the Group’s beverages. This is part of our Group’s intentions, which is to produce our beverages in accordance with the Islamic law. In the same year, we successfully expanded our nationwide retail distribution of our 3-in-1 instant coffee mix to cover East and West Malaysia through major hypermarkets and supermarkets. In 2003, we also successfully commercialised our own formulated blend of 3-in-1 instant milk tea for the retail market under the ‘OLDTOWN’ brand name. Site Map | Find a Store In view of expanding our manufacturing activities, we incorporated Gongga Food in 2003 and commenced operations in 2004 manufacturing roasted coffee powder for the food services sector using the Group’s proprietary bean roasting process. We distributed our roasted coffee powder to traditional coffee shops in Ipoh and other states in Malaysia. In addition to the food services sector, our roasted coffee powder is also marketed to the retail sector under the ‘NANYANG’ brand. In 2004, we further penetrated...
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