...What is Food and Beverage Service? * Food and Beverage service is the "food and beverage flow" (from the purchasing of the foods to service to the customer) mainly concerned with the delivery and presentation of the food to customer, after completion of the food production. * Sometimes, it involves transportation if there is a separation of production and service facilities. Beverage * French bevrage, from boivre ("to drink"), from Latin bibō . * It is also said to be derived from the Latin word ‘Bever’ meaning rest or repose from the work. * The term beverage refers to all kinds of potable drinks which have thirst quenching, refreshing, stimulating, and nourishing properties. * Any potable( drinkable) liquid can be termed as beverage which regulates the stomach system and balances the pH level. * Beverages are consumed mainly to quench thirst , compensate loss of body fluid due to perspiration, feel fresh and active, as rituals, during social gatherings, and during and after eating. * Broadly beverage can be classified into two ways; 1. Alcoholic Beverage 2. Non- Alcoholic Beverage What is Alcoholic Beverage? * Alcohol is a colorless, odorless and volatile liquid. * It is a potable liquid containing ethyl alcohol or ethanol(C2H5OH) of 0.5 per cent more by volume. * The percentage of alcohol in a drink varies from 0.5 to 95 per cent , depending upon the method of preparation. * Alcohol is obtained by fermenting a...
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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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...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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...ANALYSIS OF FOOD AND BEVERAGE INDUSTRY Table of Contents Introduction 3 Case Study- Part 1 3 1. Types of Menu 3 1.1 The Lamb- pub 3 1.2 Berners Tavern- restaurant 3 2. Food production system 4 2.1 The Lamb- pub 4 2.2 Berners Tavern- restaurant 4 3 Service systems 5 3.1 The Lamb- pub 5 3.2 Berners Tavern- restaurant 5 4. Implications of staff of different systems (comparison and discussion between two establishments) 5 5. Conclusions in regards to menu suitability and establishment of F & B 6 5.1 The Lamb- pub 6 5.2 Berners Tavern- restaurant 6 6. Recommendations for a better system 6 Case study –Part 2 7 An explanation of the purpose of using a cost of the recipe. 8 Case study -3 10 3. Providing food & beverage in hospitality event 10 3.1 Deciding event for dinner 10 3.2 Event action plan 10 3.3 Sending Invitations 11 3.4 Food & drink menu 11 3.5 Service plan 11 3.6 Table plan 11 3.7 Calculation of event costs 12 3.8 Overall plan 13 3.9 Safety and security 13 3.10 Shopping list 13 3.11 Evaluation 13 3.12 Implementation & delivery 13 Conclusion 13 References: 14 Introduction Food and Beverage is an important part in the hospitality industry. It is through this department where a large amount of business is being transacted on a high note (Park et al. 2014). There should an arranged system to serve the food. There are many different sectors of the food industry that is needed to maintain the total sector...
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...Introduction: We are the members of the management team of the Food and Beverage Department of a 5-star hotel located in city center. The occupancy rate of the hotel has been stable for the past three months at the level of 85%, but the profit generated from our department has been rather unsatisfactory, compared with our historical data and the performance of our competitors. Aims: The aim of preparing this business proposal is to illustrate our plan of how to improve the profitability of our department. In order to improve the profitability of our department, we need to identify what are the (1) problems as well as how to tackle those problems and (2) what else we can do. (1) Problems and Solutions: (Profit sensitivity analysis) By using the method of profit improvement, Profit Sensitivity Analysis, we can identify some key factors of a business, which are products, services (about staff and equipments), the prices and the atmosphere and mood. More important is that the existed problems of our department, in a certain extent, can negatively affect the key factors. Therefore, we need to take the initiative to tackle those problems as soon as possible. At first, the most significant factor should be the quality of our products. Thus, we should be concentrated on our ingredients and dishes. However, we are facing some problems. Some of our ingredients come from Japan and the nuclear problem leads to some negative effects like some of the materials are contaminated...
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...as Monsanto and Dupont and agribusiness such as Archer-Daniels-Midland and Bunge. PROCESSING Food processing is an integral part of the value chain and involves the processing of raw food commodities into forms that can be easily distributed and sold to consumers. This division is further divided into the following: Food, Major Diversified: Kraft Foods, Kellogg Company Beverages, Alcoholic & Non-Alcoholic: Coca-Cola Company, Pepsico, Diageo Confectioners: Cadbury, Mars DISTRIBUTION This is the final stage of the F&B value chain and entails the distribution of finished or near-finished food products to consumers. This industry includes: Grocers/Supermarkets: These provide processed but unprepared food to customers, e.g., Wal-Mart. Quick Service Restaurants: These fast food restaurants serve ready-to-eat food, e.g., Yum! Brands, McDonalds. Casual & Upscale Restaurants: They serve full meals to consumers, e.g., Darden Restaurants. F&B sector overview and trends • The global F&B industry was valued at $5.7 trillion USD in 2008 and is expected to increase to more than $7 trillion USD by 2014, witnessing a CAGR of 3.5 percent. 2. • The global food products industry, which consists of agricultural products and packaged foods, generated revenues of $3.2 trillion USD in 2008. This is expected to increase at a CAGR of 4.6 percent to $4 trillion USD by 20133. • The global beverage industry, which consists of soft drinks, beers, ciders, spirits and wines, was valued at $1.4 trillion...
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...Insights into the Food, Beverage, and Consumer Products Industry GMA Overview of Industry Economic Impact, Financial Performance, and Trends The Grocery Manufacturers Association (GMA) represents the world’s leading branded food, beverage, and consumer products companies. Since 1908, GMA has been an advocate for its members on public policy issues and has championed initiatives to increase industrywide productivity and growth. GMA member companies employ more than 2.5 million workers in all 50 states and account for more than $680 billion in global annual sales. The association is led by a board of member company chief executives. For more information, visit the GMA website at www.gmabrands.com The Food Products Association (FPA) is the largest trade association serving the food and beverage industry in the United States and worldwide. FPA’s laboratory centers, scientists, and professional staff provide technical and regulatory assistance to member companies and represent the food industry on scientific and public policy issues involving food safety, food security, nutrition, consumer affairs, and international trade. For more information, visit FPA’s website at www.fpa-food.org The member firms of the PricewaterhouseCoopers network (www.pwc.com) provide industry-focused assurance, tax, and advisory services to build public trust and enhance value for its clients and their stakeholders. More than 130,000 people in 148 countries across our network work collaboratively...
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...The food and beverage industry that we are going to enter is huge and wide especially in UAE, because UAE is one of world's leading food and beverage markets. According to report done by KPMG company in 2016 “ the food and beverage industry size measured by euromonitor was approximately AED52.4 billion ’’. The F&B industry continue growing due to the position of UAE as a global tourism country and the different cultures in it. The food industry in UAE divided into three major segments: retail outlets, other market outlets, restaurants. So in this fragmented industry we chose to open new restaurants for healthy fast food. There are about 2755 restaurants in Sharjah , 4600 in Dubai , and 2800 in AD , where 54% of people in AD eat out fast...
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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 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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...FOOD & BEVERAGE INDUSTRY PRODUCTION OPTIMIZATION SOLUTIONS FOR RESPONSIBLE AND PROFITABLE OPERATIONS TRENDS & ISSUES IN THE FOOD & Global market forces are driving the continual evolution of the food and beverage industry. Consolidation, changing consumer preferences and increasing government regulations are dramatically impacting manufacturing and business strategy. In this fiercely competitive marketplace, you must offer a greater variety of products to meet consumer demand. At the same time, you must consistently and cost-effectively produce high quality products. To be successful , you need to focus on three key business issues: financial performance, sustainability, and brand equity. FINANCIAL PERFORMANCE In today’s global marketplace, where growth via acquisition is prominent, the key to sustained positive financial performance is the ability to understand and respond to consumer demands and competitive pressures while reducing cost of production. BEVERAGE INDUSTRY SUSTAINABILITY Manufacturers want to have a positive impact on society and the environment. In addition, they want to turn sustainability challenges into business advantages. At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful. It must reduce environmental impact, achieve genuine economy in the use of resources, deliver a return on investment, and enhance...
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...Gaetano De Pasquale EDUCATION 2016 2006 SDA BOCCONI, Milan, Italy Master of Management in Food & Beverage BUSINESS AND ECONOMICS UNIVERSITY, Perugia, Italy BA in Tourism Business Management Specialization: Hotel and Restaurant Management Exchange program: Deusto Business School, Bilbao, Spain PROFESSIONAL EXPERIENCE 2011 - 2016 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Bar Supervisor ▪ Managed multidisciplinary team of 110 bar staff of different cultures on board cruise ships with 4500 guest capacity ▪ Supervised operations of 20 Bars. Increased revenues by 15% through use of report analysis to promote higher margin products ▪ Directed 12 different mentor programs to provide training in sales procedures and public Health compliance to over 100 participants ▪ Minimized refund errors by 30% through enhancing staff competency in bills accounting and service recovery ▪ Reduced inventory cost by 20% of beverage department by evaluating trend of consumption and purchase behaviors ▪ Managed and forecast stock inventory for 99 days world tour itineraries. Ensured full availability of product range whilst minimizing excess stock Start-Up Costa Diadema, Fincantieri Shipyard Construction, October 2014: ▪ Supervised construction of 20 Bars and Lounges and introduced 4 new concepts to increase revenues by 20% 2008 - 2010 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Onboard Tour Specialist & Port Lecturer ▪ Coordinated multi-channel...
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...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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...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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...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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