The paper presents the application of concepts learned in class on food and beverage services system. It discusses a case study of Mr. Brown. He is a client who has requested for food and beverage services from the hotel. The paper will show how the event is organized inclusive of the purchasing of the raw materials, preparation and conservation of food. In addition to that, the paper addresses the usage of the available resources and make profits. The development also includes a budget for the event. KCA limited provides the services to Mr. Brown and his colleagues, family, suppliers, and employees in celebration of 50 years in business.
Table of Contents
- LO 1 Food and beverage production and service systems:
- Introduction
- The characteristics of food production and food and beverage service systems
- Factors affecting menus and recipes for specific systems
- Comparison of the cost and staffing implications for different systems
- Justification of the systems' suitability for specific food and beverage outlets
- LO2, The financial controls employed in food and beverage operations
- The use of financial statements in food and beverage operations
- Demonstration of the cost and pricing progress
- Analyze the purchasing process
- LO3 Devising menus for hospitality events
- Compiling food and beverage menus for hospitality event
- Justification of the selection and suitability of recipes for menus
- LO 4 Being capable of providing food and beverage services for hospitality events
- Planning food and beverage service for a hospitality event having a budget
- Implementation of the planned service standards of quality and health, safety and security
- Evaluation of the factors determining the success of the service and recommendations for improvement
- Recommendations
- Conclusion
- References
Objectives and Key Themes
This paper aims to demonstrate the application of concepts learned in class on food and beverage service systems through a case study of Mr. Brown's celebration event at a hotel. The paper explores the organization of the event, including purchasing raw materials, food preparation, and resource allocation for profit generation. The case study focuses on a budget for the event and provides an example of how KCA limited provides services to a client and their guests.
- Food and beverage production and service systems
- Financial controls in food and beverage operations
- Menu development for hospitality events
- Food and beverage service provision for hospitality events
- Staff management and training in food and beverage operations
Chapter Summaries
- Introduction: This section introduces the case study of Mr. Brown's event, highlighting the hotel's role in providing food and beverage services. It outlines the paper's scope, which covers event organization, resource management, and profit generation.
- The characteristics of food production and food and beverage service systems: This chapter delves into the complexities of food production, including menu planning, raw material procurement, food preparation, and storage. It emphasizes the importance of hospitality and the need for skilled personnel in food and beverage services. The chapter also discusses the unique characteristics of food services, including fluctuating demand, perishability of materials, and the need for both skilled and unskilled labor.
- Factors affecting menus and recipes for specific systems: This chapter explores factors influencing menu choices for Mr. Brown's event. It discusses budget considerations, kitchen capabilities, preparation time, and the selection of complementary foods to cater to guests' needs. The importance of nutritional value and catering to guest ethnicity is also highlighted.
- Comparison of the cost and staffing implications for different systems: This chapter focuses on the role of staff in the success of food service operations. It discusses the importance of staff selection based on knowledge, experience, and skills. The chapter emphasizes the significance of staff management and training in maximizing resource utilization and providing high-quality service.
- Justification of the systems' suitability for specific food and beverage outlets: This chapter advocates for the buffet service method as the most suitable option for Mr. Brown's event. It outlines the advantages of buffet service, including its ability to cater to large groups, provide choice for guests, and require less staff with fewer skills. The chapter also acknowledges the higher cost of buffet service and the potential for queuing.
Keywords
Key concepts covered in this text include food production and service systems, financial controls, menu development, hospitality events, staff management, training, and the buffet service method. The text explores the importance of resource management, profit generation, and providing quality service in the context of food and beverage operations.
- Citation du texte
- Joseph Wambua (Auteur), 2014, Food and Beverage Operations Management, Munich, GRIN Verlag, https://www.grin.com/document/294371
