FOOD AND BEVERAGE MANAGEMENT PDF

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Introduction. The provision of food and beverages away from home forms a substantial part of the activities of the hospitality industry and, indeed, of the economy. PDF | Presents several practices that have been used to manage food and beverages in hotels in the United States. Restaurant design and conceptualization;. FOOD AND BEVERAGE MANAGEMENT 2nd Edition John Cousins, David Foskett and Cailein Gillespie 1. Introduction Modern day food and beverage (or.


Food And Beverage Management Pdf

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Food and Beverage Operations Management. Luis Anguita. ASSIGNMENT COVER SHEET Name Luis Felipe Anguita Adress Denmark Post code / Zip. Assistant Professor. Welcomgroup Graduate School of Hotel Administration. Manipal University. FOOD AND BEVERAGE. MANAGEMENT. Help your learners build essential skills in Food and Beverage Service with .. further development are that food and beverage managers in hotels tend to be.

The hotel will assign three experienced waitresses to serve Mr. Browns guests. In addition to that the staff will answer any questions asked by the customers.

Every staff in the catering cycle must understand his or her duties, responsibilities and skills that they have been trained to perform in the industry.

According to A , the training of staff makes the operations expand their profits through the reduction of equipment and materials that are required in production and selling. Staff training increases the staff efficiency improves the performance standards required in the industry, improves the capability of the staff, encourages staff willingness to work and make responsibilities clear to the staff.

Justification of the systems' suitability for specific food and beverage outlets My choice is to justify the suitability of the buffet service.

It is a method of food service that involves purely self-service. The method presents the food attractively on a series of tables; hence, the presentation is vital in the industry. A buffet includes putting together hot and cold foods and beverages.

The service is usually suitable for conferences, events, restaurants, hotels, and parties and banqueting.

I would firmly recommend it for Mr. Brown will have to pay a fixed price for the buffet.

In addition to that, the buffet services enable feeding of a large number of people at a given time with less staff needed for the exercise. The buffet method has several advantages that out do the disadvantages. The guests attending the celebration have choice of varieties of foods and beverages; the staff needed is less with fewer skills required for the process and also it involves the customers in the process.

English — Food is brought to the table in bowls and platters. Meat is already carved and side dishes presented separately. Guests help themselves to food portions according to taste.

Food and Beverage Management, Fourth Edition

Casual way of presenting food, also called family system because it is similar to the way families serve dinner at home. Crepes Suzette, Caesar salad or meats like Steak Diane. Russian or Silver: Popular service system at banquets.

Customers help themselves to foods of their choice. Buffets are often associated with the all-you-can-eat concept.

Suitable to serve many guests at the same time. Requires few staff. Dishes are ready to eat or there can also be additional staffed stations where quick hot food can be ordered. No table service, only the minimum required to clear and clean tables. Time saving service system often chosen by non-commercial establishments. Fast and simple service systems that provide ready to eat foods to customers who do not have much time at their disposal.

The food and beverage manager has to carefully calculate these costs and find an adequate balance between them and the prices on the menu in order to ensure acceptable profit margins. Type of food outlet Costs implications Staff implications Food served is mostly made of Very low costs. Few or no kitchen Self-Service outlets, Delis and readily available low cost raw staff at all. Service can be Vending machines materials.

Only minor storage manned by as little as one requirements unskilled person Skilled , semi-skilled and unskilled Low service costs. Food costs Cafeteria , pubs, bars and kitchen and service staff.

Question Papers

Fewer depending on the businesses' buffet services employees than table service aims restaurants Ranging from low to high quality Combining high-skilled and less Restaurants Americam and production, material and storage English table service costs according to quality level of skilled assistants will help keep outlet personnel costs down.

Restaurants French and High-skilled kitchen and service Russian table service Gourmet High quality raw materials, often staff. Variations according to the situation: American style is recommended for a wide variety of food and beverage outlets such as restaurants of all sizes and types, pubs, airlines and private clubs. French style suits a more intimate formal dinner for one, two guests or a small group c.

Russian or Silver style is a practical and simple service to serve many guests in an elegant manner. This system provides advantages for serving for larger tables or banquets d.

English style is suitable for less formal dining in both small and big groups. Its advantages are mainly minimizing the need for serving staff, offering customers the possibility of selecting the foods they prefer from a wide choice and helping themselves to the amount of food they wish to consume. The system is fast, informal and normally arranged in an attractive colorful way that adds to customer experience.

Food & Beverage Management

It can be used in restaurants, canteens and large events. These services normally do no provide sitting facilities and offer only very basic service. Assets b. Liabilities Debts c. Use of cost and pricing processes Food and beverages need to be priced correctly to ensure profit for the business and provide value customers.

Costs The first basic step is to determine the downloading and production costs of each portion, known as Standard Unit Cost. This can be done by using some common methods: Intuition 2. Psychology 4. Competitors prices 5. A few examples: Food Cost Percent method 2.

Price Divisor method 3. Gross Profit method 4. Menu style 2. Service style 3. Policies should be defined prior to commencement of the business and redefined in the event of major changes in the circumstances of the Four basic polices need to be considered: FINANCIAL POLICY: Determines the level of profitability, cost limits, contribution to total profit by each revenue generating area. This involves the setting of targets figures for each operating unit and the business as a whole. For example, the 'financial polices for an industrial contract caterer would set the targets for the operation overall, the level of subsidy, the management fee and cost limits per employee or meal.

MARKETING POLICY identifies the broad market and 'publics' the operation is ended to serve, present and future customer requirements, the 'Corporate National Identity', customer profiles, market share, sales volume and profitability expectations, average spend, product range, customer satisfaction measures, pricing, etc. In a large number of companies, 'Company Policy' is published in the form of a company Handbook' or Operating Standards Manual.

These provide the operational manager with a bible with which he can interpret the operation and make decisions in line with company thinking.

It also provides guidance with out the need to consult more senior grades.For instance, considering the budget of the customer, the money may not afford both chicken and meat.

Additional Information

Examples of increasing market share in the fast-food sector include extending special offers to new, first-time customers through social media or targeted direct mail. What was your all-time best restaurant dining experience?

Food and Beverage Management see1. Intuition 2.

By John Willie. Good management of staff in food production and beverage service systems maximizes the potential of the staff and the available resources.