BUSINESS MARKETING

Food and Beverage Operations Management of Hilton Hotels

Introduction2

Task 14

Discuss the characteristics of food production and food and beverage service systems.4

The Service Sequence5

The Customer Process5

Discuss factors affecting recipes and menus for specific systems.5

Compare the cost and staffing implications for different systems6

Justify the suitability of systems for particular food and beverage outlets6

Task 27

Discuss the use of financial statements in food and beverage operations7

Demonstrate the use of cost and pricing processes7

Analyse the purchasing process8

Task 38

Compile food and beverage menus for a hospitality event8

On Arrival9

Morning coffee break9

Lunch (buffet style)9

Beverages Served Through Lunch10

Afternoon tea10

Justify the selection and suitability of recipes for menus10

Food and Beverage Operations Management of Hilton Hotels

Introduction

The rationale of this assignment is to explore a professional food and beverage management and operation system. Hilton Management Services is a well known industry of hospitality. HMS “Hilton Management Services” praised its division of food and beverage, as it serves around twenty two million guests per annum with the collaboration of other industry's famous people like Napa Valley chef, Hilton New Orleans' celebrity chef John Besh and Hilton Orlando Bonnet Creek's restaurateur Donna Scala. HMS works on four broader areas of food management such as Menu development, financial auditing, training and project management (www.hiltonmanagementservices.com). They consider all prospects of Food & Beverage service and quality in order to make best use of profits and maintain superior controls on food and beverages. It entirely focuses on the service quality to its customers and delivery of numerous facilities. In current times, hospitability industry is one of the biggest sectors that have huge opportunity to enlarge and grow due to change in consumer demands (Anthony. Et al , 2002). The paper is divided into three tasks which are accompanied with the key motive of knowing about the various things regarding food and beverages management, selection of food items for particular event, factors affecting the cost and designing of menus and many other things related food management.

Many features of food and beverages could reflect the change, which includes better nutrition and health benefits. Currently, industries appeal their food by adding excess amount of sodium, sugar and fat; processed food which hold lack of nutritional gain; and poured artificial flavour. Regrettably, the schedule of people have become greatly tangled and hectic, therefore, they select usually unhygienic food or frozen items. All these things lead to heart diseases, diabetes and high blood pressure (Sumner, 1990). The Centres for Disease Control and Prevention constantly alarm people regarding the high consumption of sodium, sugars and fats, which are extremely bad for human health. Working parents, College students, night-shift workers and other people having non-reasonable schedules are more tended to become the friend of diseases and starved nutrition. It is interesting to find that those unhygienic and unhealthy foods are more expensive than the good and hygienic one. Purchasing locally, can decrease the ratio of diseases and it also gives a peace of mind that food is prepared in a hygienic environment. Few people argued that locally buying or organic items are very costly ...