Food and beverage manager Essay Example for Free

Food and swallow director Essay1.1Describe with examples, some of the characteristics of f are labor and food beverage service systems that is in use within the hospitality industry. The centralised Production placement is the modern methods used in bringing together mathematical product and beverage activities in the hotel industry. Food that is centrally produced is easier to distribute to the point of service than for it to be produced in batches or separately. primevalised production system whitethorn be transported in a ready to shell out state made e. g. hot or raw if it needs some form of regenerator for chilled or frozen food. The advantages of centralised production include, lower food apostrophize and supply woo ar lower In centralised production methods you need to employ a few rungs in the kitchen. The kitchen offer also be operated in a cheaper location.The disadvantage of the centralised production methods is if there is a case of food poison the effec t give be more pervade and can cost loss of business, these can affect the finances of the hotel. When food and beverage come in by centralised system, they were then distributed into different departments. Main RestaurantA coffee shopChinese food shopFine eating houseIs the Traditional Parties production system, this is a table service.Table service, where bushel or chill are servedTable service, for Tradition Parties production.Table service (British table service or French. Also Traditional Parties production.Bars are for drinks altogether1.2For the systems discussed in 1.1, discuss factors that can affect recipes and calling cards.These are factors affecting receipts and menus.Guest religion and wellness, has remained a actually important issues, religion of the guest and health restrictions Some people have allergy to e.g. crabs meat, protein, and fibre/vegetable, these can affect receipts and menu in the hotel. Financial resources, restaurant and guests types cost typ es of restaurant, Guest, spending power, age Group, labour 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 also insensate or if care is not taken the food may not be ready in time for serving. Pricing of food because of the market is not stable for price the pricing of the food may change, and can affect the receipt and the menu, by purchase a alternative price or brand.1.3For the systems discussed above, canvas the cost and staffing implications. OutletCOST OF FOODSTAFFMain restaurantThe cost is moderate and low-costMany staffs are needful, can be service from office or homeA coffee ShopThe cost is affordable and low priceFew staffs are needed a serve customer.Speciality restaurant serving Chinese food.The price is low and affordable by class.Few staff is needed, and can be operated by member of the family. Fine dining restaurantThe price is high and can some be for special occasion e.g. anniversary, birthday, or business meetings. Few staff are required e.g. silver service, wine steward.BarThere are high class bars that are very expensive or common bar for everybody. Few staff are needed to operate.1.4A justification with examples regarding the suitableness of systems for different types of food and beverage outlets. For coffee shop is non-alcohol beverage servicesThe fine dining restaurant sales food and beverage is based on good quality at the high prices In the bar selling different types of drinks or beverageChinese serving food is about finis food, which is served by the Chinese2.1Taking in to account, the various needs for financial statements, discuss the use of financial statements in food and beverage operations. Financial statement or financial operations these outline the finance of the tax revenue and expenses over a period of time. Which gives the production budget, the units that have been produce to the sales of t he conjunction, the production budgets also estimates the cost involved in material and labour. Operating budget these gives the estimate of the income expenses based on sales, manufacturing costs, labour etcetera Cash flow Statements Is receipt from the business these help the business, when income will be enough to cover expenses or when the organisation needs help. It helps in taking loans from the bank and repayment. Balance Sheet is statement of the total assets of what the company own or owe. Income statement A finance statement that shows earnings report, operating statement, profit and loss.2.2 To argue the use of cost and pricing 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 chickenhearted are brought for 10 per pack and the meal are going for 15 per plate as a meal. It may sense to add the extra with the meal e.g. the rice or chip s. List of the purchasing methodsCentral purchasing is used by chains organization. This enable the hotel to buy their food stock in bingle location, all the services need will be in on site and contain the buying power and be able to negotiate the price at reasonable cost. The disadvantage are that the exclusive 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 perish, the administrative work and can be expensive. 2.3 Implement effective purchasing process of the five Star Hotel Food and beverage managers we can attend industrial events and trades show in order to get new innovation ideas and take up above new products. We can communicate with functional departments regarding pricing trends products variations and inventory when available. Food and beverage manager provide effective and strategic report to corporate the hotel catering office supplies on inventory and cost performance and recommendations. We also go to menu and catering seminal to identify new inventory that are in demands, including schedules and procurement needs.