Unit 5 Food and Beverage Operations Management
Aim of Unit 5 Food and Beverage Operations Management
This unit sheds light on the food and beverage operations management in the hospitality industry. Since the hospitality industry predominantly focuses on providing customers with the best quality food and beverages, hospitality managers must be well equipped with the knowledge about food and beverage department. The hospitality managers must work efficiently in the kitchen and restaurant environment to produce better food and beverages to the customers. Hence, this unit aims at developing understanding about different food and beverage production and service system, menu planning, raw materials needed and their cost ranges, process in planning and executing, communication skills and other aspects of food and beverage operation management in the hospitality industry.
LO1 Understand different food and beverage production and service systems
Since food and beverage production in the hospitality industry are the two most important elements, it is necessary to understand different types of production involved like the traditional way, cooking in an assembly kitchen, centralized and taking orders through calls. The food and beverages are served in different service systems like counter service and plate service. According to the preference of the customers the menus and recipes are made with variations in flavours, choices and suitability. Costs of the products, equipment, staff costs play an important role in understanding about food and beverages. Hotels and restaurants hire staffs that are well qualified and skilled with the knowledge about the food.
LO2 Understand the financial processes used in food and beverage operations
It is necessary to evaluate the financial aspect used in food and beverage operation. The financial statements involve the dish costing sheets, dales records and cost statements. Costing and pricing of the dishes, menus, beverages used, net and gross profit, VAT and discounts are necessary to be examined and carefully monitored. Another aspect of financial process in food and beverage id the purchasing process involved for the purchase of supplies and equipment.
LO3 Be able to devise menus for hospitality events
Different events require different choices of menus and requirements. Therefore, the types of menu and types of cooking styles are two main factors. The recipes are prepared using fresh produce and prepared according to the demands and needs of the customers. The menus and dish selection are sometimes affected by temperature, seasonal unavailability of the products; hence the hospitality managers must consider all these factors. Beverages are selected according to the preference of the customers whether alcohol and con alcoholic and depending upon the availability and legislation regulation.
LO4 Be able to provide food and beverage services for hospitality events
To provide better service to the customers, proper planning and customer requirements is important. The type of menus and style of the service plays an essential role. Depending on the cost effectiveness of the materials, staffing and budget restrictions the service is provided. It’s important to check the quality standards of the products keeping in mind the health and safety factors and maintaining hygiene practices to provide the customers with the required service.
Learning outcomes and assessment criteria
|Learning outcomes On successful completion of this unit a learner will:||Assessment criteria for pass The learner can:|
|LO1 Understand different food and beverage production and service systems||discuss the characteristics of food production and food and beverage service systemsdiscuss factors affecting recipes and menus for specific systemscompare the cost and staffing implications for different systemsjustify the suitability of systems for particular food and beverage outlets|
|LO2 Understand the financial controls used in food and beverage operations||discuss the use of financial statements in food and beverage operationsdemonstrate the use of cost and pricing processesanalyse the purchasing process|
|LO3 Be able to devise menus for hospitality events||compile food and beverage menus for a hospitality eventjustify the selection and suitability of recipes for menus|
|LO4 Be able to provide food and beverage services for hospitality events||plan a food and beverage service for a hospitality event within an agreed budgetimplement the planned service maintaining standards of quality and health, safety and securityevaluate factors to determine the success of the service, making recommendations for improvement|
This unit has links with:
- Unit 6: Rooms Division Operations Management
- Unit 13: Conference and Banqueting Management
- Unit 14: Hospitality Contract and Event Management.