FOOD & BEVERAGE OPERATION

Food & Beverage Operation



Abstract

This assignment is based on Food and Beverage Operations Management. Operations Management can be defined as the planning, operation, control and improvement of processes that transform resources into goods and or services. The Food and Beverage department is the most important in any hotel and restaurant, because it is the place which generates approximately 50% of all profits. The food and beverage operations are divided in a number of activities related to the supply of products to customers of a hotel or restaurant.

Abstract1

Introduction3

Discussion3

Conclusion8

Recommendations8

References9

Food & Beverage Operation

Introduction

The operation management covers essentially the production of goods, but the administration of services is also treated when it is a function inseparable from the production function, thereby maintaining an integrated view between them. The food and beverage department is a department that gives one of the highest revenue to the hotel and restaurant in a complementary manner, while rooms, conferences and meetings in the halls for this purpose are one of the main drivers of high occupancy of this service area.

The Food & Beverage Department is the area coordinates daily operations of the restaurant like kitchen, catering, bars, service rooms and stewards (Rutherford, 2006). It is also a sector that employs a significant number of personnel staffing. Food and Beverage management include three vibrant and interrelated industry sectors such as hospitality, tourism and events.

Discussion

Task 1.1

Food and beverage operations management system is sub-divided into two systems including service procedure and customer relation. The service chain ensures timely delivery of food and beverage to customers. This system is designed to minimize lead time and quality service to the customer. Food and Beverages operation management organize and coordinate daily operations of the restaurant, kitchen, catering, and food in the rooms, banquets and buffets. Without neglecting the fact that it is there, where there is a significant amount of Human Resources.

The main objective of this department is to provide good service and product to the guests to meet their needs and give a good image to the hotel. Mostly, the menu contains a vast range of food and beverages, providing the customers a large variety and high quality of food that satisfies them in every way. Furthermore, the menu should be made considering the target market of the hotels and restaurants (Riley, 2005).

Task 1.2

The customer process is designed to manage customer experience throughout the lead time. The hotels and restaurants should adopt environment friendly procedures that help to reduce global warming. The external environmental factors also play a leading role when the menu is decided by the hotel and restaurant. Factors such as customer's taste, feedback and satisfaction level also contribute in the menu planning. A variety of hotels incorporate different food and beverage service systems; there are a number of factors that may affect the recipe and menu for each of these systems which include the kitchen settings and skills of chefs, budget, complementary food selection, time and preparation for cooking, availability and quality of input ...