OPERATION MANAGEMENT

Operation Management in Food and Beverages

Abstract

Management of Operations plays an important role in all organizations. Effectiveness of operation management may lead the whole organizations towards success. This report is aimed at identifying and understanding core concepts associated with the food and beverages operation management. Accordingly, this study is classified into two sections; first section deals with the understanding of Food & Beverage Production and Service System. However, second part mainly elucidates the financial controls of the food & beverages operations.

Abstract1

Introduction3

Discussion3

1- F&B Production and Service System3

1.1. Evaluate the Characteristics of the F&B Service Systems3

1.2. What are the Factors Affecting the Recipes& Menus for F&B Specific Systems4

1.3. Evaluate the Associated Cost & Staffing Implication for Different F&B Systems5

1.4. Argue the Suitably of the F&B Systems for Particular F&B Outlets5

2. The Financial Control Used in6

2.1. Identify the Use of Financial Statements in F&B Operation6

2.2. Demonstrate the Use of Cost & pricing6

2.3. Analyze the Purchasing Process6

Conclusion7

References8

Operation Management in Food and Beverages

Introduction

Food & Beverage operation management is a vicinity of management that focuses on controlling, overseeing and designing all the relevant processes and procedures of food and beverages production. It encompasses all the errands to ensure the effectiveness of operations in terms of accomplishing customer requirement. In addition, managing food and beverage operation identifies all the area that plays critical role in the conversion of inputs to outputs (Ninemeier, J., 2010, Pp. 10-60). Dependency of the senior management on the food and operations managers is very high and significant.

Discussion

1- F&B Production and Service System

Food production deals with a number of steps involving menu planning. Entire cycle of F&B management is completed in the eight steps; 1) Purchasing, 2) receiving, 3) storing, 4) issuing, 5) preparing, 6) cooking, 7) serving 8) consuming. Each of these eight steps plays a critical role in the overall operation, and in assuring the quality in all areas of operations. In addition, the service system is responsible for searching the profitable supply markets, building strong and constructive relationships with suppliers.

1.1. Evaluate the Characteristics of the F&B Service Systems

Food & Beverage service system is the culmination of the overall production and planning practice. More specifically, it centers on the need of customers to provide them enjoyable experience. F&B's service system is a versatile subject, involving an ample array of activities, procedures and characteristics (Schneider, M., 2003, Pp. 25-36). Whereas, characteristics is an attribute that includes size and nature of the operations, kind of service that it offers, and the atmosphere or environment it offers. More specifically, adaptability, advancement, quality assurance and standardizations are the main characteristics of the food and service systems.

1.2. What are the Factors Affecting the Recipes& Menus for F&B Specific Systems

Manu planning simply means planning food (meals) that is nutritional for the guests (customers). Proper planning of menus and recipes is a complex job that operational managers are supposed to perform. There is a wide range of factors that affects the overall service system associated with the recipes and menu ...