...Student Unit Guide 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...
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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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...STUDY TOUR IN Akij Food and Beverage Ltd Industrial Study Tour report On “Akij Food and Beverage ltd” Dhamrai, Savar, Dhaka Submitted To: Mrs. Monira Chowdhury Lecturer of Business Studies Holy Cross College Submitted By Fairuz Sadaf Class: XI, Section: B Roll no: 3295 Date of Submission: 6th March, 2012 Table of Contents Serial No Title Page 1 ACKNOWLEDGEMENT 5 2 Executive Summary 6 3 Part 1: INTRODUCTION 1.1 PURPOSE OF THE STUDY 1.2 ORIGIN OF THE STUDY 1.3 METHODOLOGY 1.4 LIMITATION 7-9 4 Part 2 FINDINGS OF THE STUDY 2.1 FINANCIAL MANAGEMENT 2.2 ORGANIZATION CHART 2.3 PRODUCTION MANAGEMENT 2.4 COMPANY OVERVIEW 2.5 HUMAN RESOURSE MANAGEMENT 2.6 MARKETING MANAGEMENT 10-21 5 Part:3 3.1 PROBLEMS 22 6 RECOMMENDATION 22 7 CONCLUSION 22 LETTER OF TRANSMITTAL March 4, 2012 Mrs. Munira Chowdhury Lecturer of Management Holy Cross College Tejgoan, Dhaka- 1215 Subject: Submission of report on “Akij Food and Beverage Ltd.” Dear Madam, I am very delighted to present my report on “Akij Food and Beverage Ltd.”. This report is the consequence of and that we have carried out in Akij Food and Beverage Ltd at Dhamrai, Savar. This report and study tour of this report has given me the prospect to know about the production and management of Akij Food and Beverage ltd. I have tried my best to make this report as per your instruction and it would be a great...
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...UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events Administrative procedures: function sheets; booking diary; the contract; pricing and packaging; discounting initiatives; space utilisation Financial, legal consideration and marketing consideration: licensing law implications, health and safety legislation eg Health and Safety at Work Act 1974 (HASW); hygiene regulations; product placement, targeting and selling; required profit margins Function etiquette and protocol: religious and cultural guidelines, protocol appropriate to different occasions, weddings, formal dinners, room design, seating plans, role of master of ceremonies Performance and quality: evaluation and review techniques, client and guest evaluation procedures, venue appraisal, profit realisation, closed loop evaluation methods LO3 Understand food production and service systems Food production ...
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...UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training LO2 Understand product development within hospitality environments Stages in product development: stages to include market research, market segmentation, idea evaluation, concept development...
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...Conference papers 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...
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...Paulo Nazario, Onur Saka and Juliette Clark International Business Policies and Strategies, Winter Quarter 2011 11/29/11 CASE 11: PepsiCo’s Diversification Strategy in 2008 Page 1 1. BACKGROUND INFORMATION Time Country(s) Involved Key Individuals & frame MileStones Titles 1965- Headquarters in Indra Krishnamurthy 2008 Purchase, New York, Nooyi, Chairman of USA. Operations the Board and CEO (2006-). global in scope. Steven Reinemund (CEO 2001-2006). Roger Enrico (CEO 1996-2001). Donald Kendall and Herman Lay, Founders. Company Type & Size PepsiCo is a publicly traded company, listed on the NYSE, NASDAQ, and as a component of the S&P 500. In 2010 it had 294,000 employees worldwide. As of November 2011, it had a market cap of $101.02 billion. 1965 Merger with Frito-Lay CEO of Pepsi Cola, and engineer of PEPSICO Merger, Donald Kendal Diversification outside snacks and beverages Acquisition of Pizza Hut, Taco Bell, KFC Acquisition of 7UP, Mug Root Beer, SunChips, Introduction of Aquafina - 1993 Portfolio Reconstruction Roger Enrico, CEO (1996-2001) Wayne Colloway, CEO (1986-1996) "Potato chips make you thirsty; Pepsi satisfies thirst." Donald Kendall on merger. 1970s 1980s ‘Balanced three leg stool’ describes Wayne Colloway, however, strategic fit problems occurs 1990s Bottled water business starts. 1997 Due to several strategic fit problems, restaurant businesses have been spun off to form Tricon, later Yum! Brands. FTC’s bans to jointly distribute Gatorade with Pepsi...
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...Thompson−Strickland: Strategic Management: Concepts and Cases, 13th Edition 23. PepsiCo’s Acquisition of Quaker Oats Case © The McGraw−Hill Companies, 2002 1 case 23 PepsiCo’s Acquisition of Quaker Oats John E. Gamble University of South Alabama In 2001, PepsiCo was the world’s fifth-largest food and beverage company, with such brands as Lay’s, Tostitos, Mountain Dew, Pepsi, Doritos, Aquafina, and Lipton contributing to revenues of approximately $26 billion. PepsiCo’s revenues had reached $31 billion in 1996, but a new corporate strategy embarked upon in 1997 slimmed the company’s portfolio from a collection of fast-food restaurants, snack foods, and beverages to a sharply focused lineup of convenience foods and beverages. Between 1997 and 1999, CEO Roger Enrico spun off Kentucky Fried Chicken (KFC), Taco Bell, and Pizza Hut as one independent, publicly traded company; created a stand-alone softdrink bottling business through an initial public offering; and entered additional snack and beverage categories with the acquisitions of Cracker Jack and Tropicana. Enrico’s focus on convenience foods and beverages placed PepsiCo in food and beverage categories that grew at twice the 2 percent industry growth rate and gave it a 2-to-1 market share lead over its nearest competitor in the convenience food and beverage industry. Roger Enrico and Quaker Oats Company’s CEO, Robert Morrison, jointly announced on December 4, 2000, that PepsiCo would acquire Quaker Oats...
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...Between 1964, when he opened his first location, and 1972 he had gone from deficit net worth to being president of a chain of 15 restaurants that grossed over $12 million per year. Background By 1972 Benihana was basically a steakhouse with a difference--the food was cooked in front of the customer by Japanese chefs, and the decor was that of an authentically detailed Japanese country inn. From a humble 40-seat unit opened in midtown Manhattan in 1964, Benihana had grown to a chain of 15 units across the country. Nine were company-owned locations: New York (3); San Francisco; Chicago; Encino and Marina del Rey, California; Portland, Oregon; and Honolulu. Five were franchised: Boston, Fort Lauderdale, Beverly Hills, Seattle, and Harrisburg, Pennsylvania. The last unit, Las Vegas, was operated as a joint venture with Hilton Hotels Corporation. Rocky, who was a former Olympic wrestler, described his success as follows: In 1959, I came to the United States on a tour with my university wrestling team. I was 20 at the time. When I reached New York, it was love at first sight! I was convinced that there were more opportunities for me in America than Japan. I decided to enroll in the School of Restaurant Management at City College basically because I knew that in the restaurant business I’d never go hungry. I earned money those early years by washing dishes, driving an ice cream truck, and acting as a tour guide. Most importantly, I spent three years making a systematic...
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...Australian Beverages Ltd-Pre-seen case study information A Introduction to Australian Beverages Ltd In 1937, Australian Beverages Ltd (ABL) commenced manufacturing soft drinks [non-alcoholic drinks rather than 'hard' drinks that contain alcohol]. During the 1970s and 1980s, the company expanded its beverage portfolio by entering into other non-alcoholic beverage categories, such as fruit- and milk- based drinks. In 2011, the company was Australia's largest supplier of non-alcoholic beverages. Tom Dwyer, the current Managing Director, has been with the company since 2008. He joined the company at a time when carbonated soft drinks (CSDs) growth was stagnating and shareholder confidence in the company was waning. Dwyer established a strategic planning team within the company to assess the current product portfolio and identify organic and acquisition growth opportunities. From this review the importance of operational excellence was identified and strong investment was made in world-class manufacturing facilities and systems. Process re-engineering was implemented to reduce the costs of manufacturing and time-to-market. Given the declining consumption of CSDs, Managing Director Tom Dwyer has sought to reduce ABL's reliance on them, focusing on growing new products and entering new non-alcoholic beverage categories since his appointment in 2008. Alongside significant investment in product development of other non-alcoholic beverages, several acquisitions have been made to...
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...UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand external factors that affect planning and management in the event and contract sectors Diversity of sector: employee catering; hospital catering; school meals; conference centres; location and outdoor events; banqueting; private functions Types of service provision: food and beverage services; accommodation services; reception; facilities management; linen and laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human resource services Component elements of the contract/event: menu design; food and beverage service style; staffing; timing; space layout; decoration; entertainment; lighting and sound External factors: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the operational issues which affect the success of event management Elements of project management: action planning; product knowledge; decision-making; scheduling; administration; client liaison; component elements of the event; liaison with internal/external providers (executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist, artiste/agent) Food and beverage systems: suitability of menu design; type of food service system for a particular contract and event catering situation; suitability of purchasing; delivering and storage systems Marketing and sales issues: product placement;...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...general manager. Likewise, appropriate and 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...
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... Conclusion & Recommendation 5 Key Takeaways 7/28/2014 The Story of Benihana Case Analysis – Benihana of Tokyo 1 2 Table of Contents 2 The 70’s Benihana Facing Issues 3 Detailed Analysis 4 Conclusion & Recommendation 5 Key Takeaways 7/28/2014 The Story of Benihana Case Analysis – Benihana of Tokyo 1 3 Benihana of Tokyo in Years 1st Benihana’s restaurant chain in Japan • 1958 Introduction of Hibachi table arrangement • 1964 Entry in US at West Side, NY • 1966 2nd restaurant chain at East Side, NY • 1967 3rd restaurant in Chicago; Big Blockbuster • 1969 4th & 5th restaurant opened in SF and Las Vegas. Started franchising the unit • 1970 Opened Benihana Palace. Discontinued franchising scheme • 1971 Bill Susha joined Benihana’s management • 1972 15 units in US (9 owned, 5 franchised, & 1 JV). Grossed revenue over $12 mio per year. Considered future expansion 7/28/2014 1935 Case Analysis – Benihana of Tokyo • 4 Americans and Their Eating Behavior Enjoyed eating in exotic surroundings 2 3 Deeply mistrustful of exotic foods Enjoyed watching their foods being prepared Case Analysis – Benihana of Tokyo 7/28/2014 1 5 Problems at the Restaurant Industry in the United States High labor cost Availability Limited seating capacity Food storage and food wastage Contribute significantly...
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...Case study analysis pages 4, 5 and 6 The pronto concept: the goal of the pronto concept is to leverage porcini brand operation. There are three choices on the table: 1 – Carryout store which excluded because of a-intense competition b – inability to sell margin-boosting liquor. c – Potential diminish company brand image. 2 – Catering but no one at porcini s support this idea. 1-location at interstate highway exits. 2-porcini quality food and service. 3-limited selection of beer and wines. 3- Pronto concept How the management start study Alessio concept? By: 1-form team to further develop the concept (Alessio, operation vice-principal and HR director) 2- Give budget for the team 3-engage real estate consultant 4-engage market researcher What the team suggestion? 1-Purchase two existing restaurant at separate location. They would be as test beds for pronto operation strategy and menu offering. 2-chef (Marina Molise) develop special pronto menu in her test kitchen. What are the features of chef Mariana Molise menu? 1-less extensive 2- The prices slightly lower than porcinis traditional fare. 3-speed of preparation and popularity with customers would influence final menu. 4- Two new types of meal (porchetta arrosta and pesca spiedina) in the new restaurant (pronto). Location...
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