Food and beverage manager

1.1Describe with examples, some of the characteristics of food production and food beverage service systems that is in use within the hospitality industry. The centralised Production System is the modern methods used in bringing together production 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 may 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 cost and supply cost are lower In centralised production methods you need to employ a few staffs in the kitchen. The kitchen can also be operated in a cheaper location.

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The disadvantage of the centralised production methods is if there is a case of food poison the effect 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 Restaurant

A coffee shop
Chinese food shop
Fine restaurant
Is the Traditional Parties’ production system, this is a table service.
Table service, where cook or chill are served
Table service, for Tradition Parties production.
Table service (British table service or French. Also Traditional Parties’ production.

Bars: are for drinks only

1.2For 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 very 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 power, 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 stable for price; the pricing of the food may change, and can affect the receipt and the menu, by buying a alternative price or brand.

1.3For the systems discussed above, compare the cost and staffing implications. Outlet
Main restaurant
The cost is moderate and affordable
Many staffs are required, can be service from office or home

A coffee Shop
The cost is affordable and low price
Few staffs are needed a serve customer.

Speciality 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 dining restaurant
The price is high and can some be for special occasion e.g. anniversary, birthday, or business meetings. Few staff are required e.g. silver service, wine steward.
There 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 services
The 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 beverage
Chinese serving food is about culture food, which is served by the Chinese

2.1Taking 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 company, 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. Cash 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. Balance 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 divide 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 purchasing methods:

Central 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 can’t complain regarding the suppliers, if one is receiving better offer 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 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 provide effective and strategic report to corporate the hotel catering office supplies on inventory and costing performance and recommendations. We also go to menu and catering seminal to identify new inventory that are in demands, including schedules and procurement needs.

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