Food and beverage manager Essay

1.1Describe with examples, some of the characteristics of forage production and food potable service systems that is in use in spite of appearance the hospitality industry. The centralised Production System is the modern methods used in bringing to deceaseher production and drinking activities in the hotel industry. Food that is centr all(prenominal)y produced is easier to distribute to the point of service than for it to be produced in batches or separately. alter production system may be transported in a order to serve state made e.g. hot or cold if it need some form of regenerator for chilled or frozen food. The advantages of centralised production include, visit food apostrophize and supply damage be lower In centralised production methods you need to employ a few mental facultys in the kitchen. The kitchen cease also be operated in a cheaper location.The disadvantage of the centralised production methods is if there is a case of food poison the assemble will be mor e spread and butt cost t genius ending of line of descent, these can imply the finances of the hotel. When food and deglutition come in by centralised system, they were then distributed into different departments. main RestaurantA chocolate shopChinese food shopFine eateryIs the Traditional Parties production system, this is a remit service.Table service, where cook or chill are servedTable service, for Tradition Parties production.Table service (British table service or French. Also Traditional Parties production.Bars are for drinks still if1.2For the systems discussed in 1.1, discuss factors that can be active recipes and menus.These are factors affecting benefit and menus.Guest religion and health, has remained a very important issues, religion of the invitee and health restrictions Some people have allergy to e.g. crabs meat, protein, and eccentric/vegetable, these can affect receipts and menu in the hotel. Financial resources, eatery and guests types & cost types o f eating place, 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 counterbalance time the food may be too cold 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 hurt the cost of the food may change, and can affect the receipt and the menu, by buying a alternative price or brand.1.3For the systems discussed above, compare the cost and staffing implications. OutletCOST OF FOODSTAFFMain restaurantThe cost is moderate and affordableMany staffs are required, 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 som e 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 suitability 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 found on good tone at the high prices In the bar selling different types of drinks or beverageChinese serving food is about culture food, which is served by the Chinese2.1Taking in to account, the various needs for fiscal educations, discuss the use of fiscal statements in food and beverage operations. Financial statement or financial operations these outline the finance of the revenue and expenses over a catch of time. Which gives the production budget, the units that have been produce to the sales of the company, th e 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 etc. Cash flow Statements Is receipt from the business these help the business, when income will be enough to cover expenses or when the musical arrangement 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 demonstrate 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 divorce the food into different packs, for example if chicken 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 chips. List of the p urchasing methodsCentral purchasing is used by manacles organization. This enable the hotel to buy their food stock in one location, all the services need will be in on put and contain the buying power and be able to negotiate 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 whole tone 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 give 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 learn above new products. We can pass by with functional departments regarding pricing trends products variations and inventory when available. Food and beverage manager appropriate effective and strategic report to corporate the hotel supply office supplies on inventory 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.