Food and beverage operations management

Food and beverage operations management

Introduction

The hospitality industry, especially the food and beverage industry has been continuously developing and growing over the past years, and despite the current global economic conditions continues to grow even more. The major principles of running a successful food and beverage operation stays the same, but are now delivered in new ways, with new technology, designs and innovative food and beverages. Food and Beverage management encompass three very dynamic and interrelated industry sectors, i.e. hospitality, tourism and events. In the Hospitality industry individuals must be staffed at all levels who are highly equipped with the knowledge, skills and appropriate attitudes to meet the demands of this dynamic industry. Food and Beverage operations have proved to be one of the most profitable businesses, but this success cannot be attained without excellent food and beverage management.

Discussion

Hilton Hotels

Hilton hotels is an international chain of full service hotels and resorts, and is one of the largest hotel brands in the world. The business has grown tremendously, now having more than 3000 hotels and 500,000 rooms in 74 countries. Hilton Hotels has done several innovations in the hospitality industry since its creation and still tries to pursue the mission. Even after experiencing several issues in the operation and management over the years, it has proved to be one of the leading businesses in the industry.

Food production and services

There are several options for food production and service. The foodservice director opts for the most efficient foodservice system, modifying it according to the changing needs and trends. There are many food safety and quality control programs being implemented, in order to improve the food service in hotels. If the system requires a change, it is important to know what other alternatives are available. There are few characteristics of food and beverage service that make it unique in comparison to production of other products. This affects decisions that are to be made for production and service. Few of these characteristics are discussed below:

Occurrence of demand for food is at peak times, around breakfast, lunch, and dinner meals.

The demand of food may vary depending on the season and events, according to which the production is modified

Skilled and unskilled labour is required, depending on the nature of work

The fact that food is perishable and the time factor is to be considered very important.

Food production and service are labour oriented

Menus change on daily basis, and so the production also has to change.

These characteristics are of immense importance as they create challenges in managing employees and production, and considering the high labour and food costs. The foodservice directors are responsible in eliminating all the possible kind of costs and provide solutions to these problems. This requires the implementation of several foodservice systems, considering the need of that time. Understanding the flow of food is important to understand and determine the system that will best meet the needs and requirements. The following diagram would help understanding the flow better.

Menu PlanningPurchasing Receiving Storing

Preparing Cooking HoldingServing ...