Food and beverage manager Essay

1.1Describe with samples, almost of the characteristics of provender occupation and food boozing armed dish systems that is in use within the hospitality industry. The concentrate Production System is the modern rules used in bringing together action and potable activities in the torridel industry. nutrient that is centrally produced is easier to distribute to the point of service than for it to be produced in batches or separately. Centralised production system may be transported in a ready to serve state made e.g. hot or cold if it holds some organise of regenerator for chilled or frozen food. The advantages of centralised production include, frown food hail and supply cost argon lower In centralised production methods you need to employ a few provides in the kitchen. The kitchen set up besides be operated in a cheaper location.The detriment of the centralised production methods is if there is a suit of clothes of food poison the effect give be more spread an d toilette cost vent of line of business, these crapper tint the pays of the hotel. When food and deglutition come in by centralised system, they were because distributed into different departments. Main RestaurantA deep brown shopChinese food shop okay eateryIs the Traditional Parties production system, this is a knock back service.Table service, where cook or chill be servedTable service, for Tradition Parties production.Table service (British carry over service or French. Also Traditional Parties production. proscribe ar for drinks only1.2For the systems discussed in 1.1, discuss factors that can affect recipes and menus.These are factors affecting broadcast and menus. node trust and health, has remained a very important issues, religion of the guest and health restrictions Some people induct allergy to e.g. crabs meat, protein, and fibre/vegetable, these can affect notices and menu in the hotel. Financial resources, restaurant and guests types & cost types of restaurant, Guest, spending power, age Group, boil cost. Chinese food is only prepared by Chinese people these can also affect the receipts and menu, Time factor, if the food is not serve at the right time the food may be too cold or if care is not taken the food may not be ready in time for part. Pricing of food because of the market is not stable for outlay the set of the food may change, and can affect the receipt and the menu, by buying a alternative set or brand.1.3For the systems discussed above, compare the cost and staffing implications. Outlet represent OF FOODSTAFFMain restaurantThe cost is moderate and cheapMany staffs are required, can be service from office or situationA coffee ShopThe cost is affordable and low priceFew staffs are needful a serve customer.Speciality restaurant serving Chinese food.The price is low and affordable by class.Few staff is ask, and can be operated by member of the family. Fine dining restaurantThe price is high and can some be for exceptional occasion e.g. anniversary, birthday, or business meetings. Few staff are required e.g. silver service, wine steward. touchstvirtuosoThere are high class interdict that are very expensive or viridity 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 swallow outlets. For coffee shop is non-alcohol beverage servicesThe fine dining restaurant sales food and beverage is based on good feel at the high prices In the bar selling different types of drinks or beverageChinese serving food is more or less culture food, which is served by the Chinese2.1Taking in to account, the several(a) needs for fiscal avowals, discuss the use of financial statements in food and beverage operations. Financial statement or financial operations these outline the finance of the revenue 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. direct budget these gives the estimate of the income expenses based on sales, manufacturing costs, labour etc. Cash flow Statements Is receipt from the business these help the business, when income will be enough to control expenses or when the organisation needs help. It helps in pickings loans from the bank and repayment. Balance Sheet is statement of the occur assets of what the company own or owe. Income statement A finance statement that presentations earnings melodic theme, operating statement, utility and loss.2.2 To demonstrate the use of cost and set processes.To be able to demonstrate the assess cost and pricing will need the following methods, the purchase price per item, we then divide the food into different packs, for example if chicken are brought for 10 per pack and the repast are going for 15 per plate as a meal. It may sense to add the trim with the me al e.g. the rice or chips. List of the acquire methodsCentral purchasing is used by irons organization. This enable the hotel to buy their food stock in one location, all the services need will be in on site and regress the buying power and be able to discuss the price at reasonable cost. The disadvantage are that the individual outlets cant complain regarding the suppliers, if one is receiving better offer than the other, These may affect the quality of the food, if too far from the site. Total supply This method is new, these allowed the hotel to buy from one supply, these cut the papers work, the administrative work and can be expensive. 2.3 Implement efficacious purchasing process of the five Star Hotel Food and beverage managers we can attend industrial events and trades show in order to get new first appearance ideas and learn above new products. We can communicate with functional departments regarding pricing trends products variations and arsenal when available. Food and beverage manager provide effective and strategic report to corporate the hotel catering office supplies on blood and costing performance and recommendations. We also go to menu and catering seminal to identify new inventory that are in demands, including schedules and procurement needs.