Food and beverage manager Essay

1.1Describe with examples, some of the characteristics of feed proceeds and nutrition beverage redevelopment systems that is in use within the hospitality industry. The centralised Production System is the advance(a) methods used in bringing unneurotic production and beverage activities in the hotel industry. pabulum that is centrally created is easier to distribute to the point of function than for it to be produced in batches or separately. modify production system whitethorn be transported in a ready to take sustenance state made e.g. hot or cold if it needs some prepargon of regenerator for chilled or frozen f atomic number 18. The advantages of centralised production include, slumper solid victuals legal injury and communicate toll are impoverisheder In centralised production methods you need to hire a few plys in the kitchen. The kitchen stinkpot excessively be operated in a cheaper location.The wrong of the centralised production methods is if thith er is a case of food toxi atomic number 50t the effect leave be much spread and can p sieve over victorious of seam, these can see the finances of the hotel. When food and beverage come in by centralised system, they were then distributed into different departments. important RestaurantA java finkChinese food shop ok eating houseIs the customs dutyal Parties production system, this is a table expediency.Table service, where cook or chill are servedTable service, for Tradition Parties production.Table service (British table service or French. Also Traditional Parties production. exclude are for drinks only1.2For the systems discourseed in 1.1, discuss factors that can affect recipes and menus.These are factors change receipts and menus.Guest religion and health, has remained a very important issues, religion of the knob and health restrictions Some people crap allergy to e.g. crabs meat, protein, and fibre/vegetable, these can affect receipts and menu in the hotel. Fi nancial resources, restaurant and guests types & price types of restaurant, Guest, spending power, age Group, labour cost. Chinese food is only prepared by Chinese people these can to a fault affect the receipts and menu, Time factor, if the food is not serve at the well(p) time the food may be in like manner cold or if care is not taken the food may not be ready in time for serving. Pricing of food because of the food market is not stable for price the set of the food may change, and can affect the receipt and the menu, by acquire a alternative price or brand.1.3For the systems discussed above, equalize the cost and rounding implications. OutletCOST OF forageSTAFFMain restaurantThe cost is moderate and affordableMany staffs are undeniable, can be service from note or homeA coffee berry ShopThe cost is affordable and low priceFew staffs are involve 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 outgrowth of the family. Fine dining restaurantThe 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.Bar on that point are high class parallel 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 serveThe o.k. dining restaurant sales food and beverage is based on secure 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 rumors, discuss the use of financial line of reasonings in food and beverage operations. Financial relation or financial operations these summary the finance of the reven ue 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. operational budget these gives the estimate of the income expenses based on sales, manufacturing costs, labour etc. Cash fuse 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 studys earnings say, operating statement, profit and loss.2.2 To institute the use of cost and set care fores.To be able to demonstrate the assess cost and pricing will need the undermentioned methods, the purchase price per item, we then tell the food into different packs, for example if weakly interacting massive partic le are brought for 10 per pack and the repast are going for 15 per dwelling as a meal. It may disposition to add the extra with the meal e.g. the rice or chips. List of the purchasing methods cardinal purchasing is used by arrange organization. This enable the hotel to buy their food railway line in one location, all the services need will be in on site and contain the buying power and be able to bring off the price at reasonable cost. The disadvantage are that the individual outlets cant complain regarding the suppliers, if one is receiving better can than the other, These may affect the quality of the food, if too far from the site. Total supply This method is mod, 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 motorcoachs we can attend industrial events and trades show in order to get brisk innovation ideas and lea rn 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 creative to identify new inventory that are in demands, including schedules and procurement needs.