The characteristics of food production and food and beverage service systems - Assignment Example

?HOSPITALITY CONTRACT AND EVENT MANAGEMENT Discuss the characteristics of food production and food and beverage service systems (P1) With the presence of different food production and food and beverage systems, each has its own characteristics. The most common production systems used in restaurants, colleges, and cafeterias include the conventional and the centralized food systems (Cousins, Foskett & Gillespie, 2000, 89). Some of the characteristics of the former category include labor intensive, which culminates in high cost of production. The systems require many employees (both skilled and unskilled) working in different parts. The decentralized of the operations result in underutilization of the employees, which explains why it becomes more costly (Cousins, Foskett & Gillespie, 2000, 90). On the other hand however, one of the main advantages of conventional food production system is the high perception of food quality. This owes to the fact that food is normally prepared onsite, and served by the same people preparing it. Normally, the menus items are flexible, owing to the fact that clients can order what they wish, and it is immediately prepared. The characteristics of centralized food systems are the opposite of the conventional food production system. Every operation is done in a central point, and later food transported to specific points (satellite kitchens) where it is served to clients. Unlike in the above discussed system, there is high control of quality, ensuring consistency of food, and control of ingredients under centralized system. With the food prepared in a central location, the managers have a better control of resources, and ensuring quality. It also employs highly qualified, competent, and experienced employees, with an aim of fostering quality production of food and beverages. However, there is a high perception of food quality from the clients, especially considering the fact that food is not prepared onsite, and also not served by those preparing it. Discuss factors affecting recipes and menus for specific systems (P2) Different systems will have different factors affecting their recipes and menus. In the conventional system, recipes and menu items are flexible depending on the tastes and preferences of the customers. With the onsite kind of production, the management, and cooks interact with the clients almost on a daily basis and therefore have to modify the menu. In both systems, menus will be affected by the current budget, and skills in preparing specific food. In addition to that, the time taken to cook specific food, and when they will be required by the customers will also affect the recipes and menus. Compare the cost and staffing implications for different systems (P3) As indicated before, the conventional system is labor intensive, explaining why it is costly. With the decentralized kind of operation, many employees are required to ensure that every point remains active. With the view of reducing the cost of operations, this system employs both skilled and unskilled staff members (Crouch, 2004, 81). However, this has implication on the quality and consistency of the food prepared. On the other hand, the centralized food system has fewer employees, who are also highly skilled. The resulting advantage is improved food quality, consistency and control of resources to prevent waste. With fewer staff members, there is low cost of operations leading to high returns. Justify the suitability of systems for particular food and beverage outlets (P4) The discussed food systems are suitable for particular outlets. For instance, the conventional system is particularly suitable for restaurant, and institutions of learning search as colleges. As indicated before, there is a high perception of high quality of food under this system. This perception will be imperative in increasing sales in these settings. This attracts and retains such clients, which is a competitive edge of the business. On the other hand, the centralized system is more convenient in the airport industry. The highly qualified, and experience staff ensure that clients coming from different parts of the world have quality food (Crouch, 2004, 81). Massive production of food is needed, hence the centralization operations, and controlling the use of ingredients to avoid wastage. Discuss the use of financial statements in food and beverage operations (P5) The financial statements in the food and beverage operations are imperative in comparing the performance of the business at different times. For instance, the annual financial statement of 2013 can be compared with that of 2012, with an aim of determining the growth and development of a business. This also assists in establishing the strength, weaknesses, opportunities and threats that need to be addressed. For instance, a weak financial statement will prompt the management to focus on among other factors the quality of food produced, quality of services to the clients, skills and experiences of the employees, and level of wastage within the business (Crouch, 2004, 124). With the high cost of operation especially in the conventional food and beverage system, the management may decide to take precautions to address the issue. Though this may not necessarily lead to change to another system, it may lead to more control. This will assist in preventing wastages of resources such as ingredients, ensuring high quality of food, and excellent customer services. Thirdly, strong financial statement assists the management in planning for future expansion, to effectively deal with the high demand for food and beverages in the business. Finally, the financial institutions, and investors may be interested in such financial statement in making their decisions to give loans, and invest respectively. For instance, with the need for expansion, the company may require a loan from a financial institution such as a bank. However, one of the qualifications for that is a fairly consistent financial statement. From above analysis, it is clear that the financial statements are of paramount significance to the food and beverage operations. Demonstrate the use of cost and pricing processes (P6) Cost and pricing is a fundamental process in the food and beverage company. With the competitive nature of the business, cost and pricing should be done with ultimate care to avoid creating negative implications for the business. Other the other hand, the goal is to ensure that the business gets positive value for the products sold to the clients. The main use of the cost and pricing processes will be to determine what that business will be able to make out of its products. Secondly, cost and pricing reflects the nature of the market, in terms of competitions. With the high number of similar businesses, cost and pricing processes are used for creating a competitive edge. The main goal is to ensure that the price is friendly to the target customers, who have a close substitute. However, the attraction and retention of customers is not necessarily necessitated by the price. Quality of food and services also plays a huge role. For this reason, the business can still have a relative higher cost of food and beverages but still keep the customers. The cost and pricing processes also depend on the some demographic factors including the level of income, and age. In a population of high income, high quality food and price is part of the status of such clients. The opposite is however true in the low income target populations especially the unemployed students. In cost and pricing, these factors must be taken into consideration. Analyse the purchasing process p7 The purchasing process in a food and beverage operation is imperative. It is done with proper planning focusing on issues such as what is needed, and the current operating budget. The latter is vital in an effort to ensure that the business is not left without funds to cater for other business operations. The purchasing process must also be done with an open mind. This includes carrying out a market research to identify the suppliers with quality goods, at a fair cost. The main goal of the business is to reduce the cost of operation as much as possible with an aim of increasing profits. The management will therefore seek to give the supplying tender to those who can ensure that the business achieves this goal. Appointing the purchasing team is equally important for the business. The team should comprise of people with specific qualification in the purchasing process. These are individuals who are able to research potential suppliers. Apart from focusing on the price, this team should also check the quality of goods, to prevent losses to the business. Another important step in the purchasing process is awarding contracts to deserving suppliers. This is important in establishing a relationship between the business and suppliers, with an aim of ensuring constant supply. At the same time, the contract is time specificity ensuing that the business will be able to evaluate the efficiency of the supplier before awarding them another contract. This provides the purchasing team with an opportunity to see whether there are other better deals in the market. Before the purchasing is done, the store managers should focus on the market demand of specific goods. Depending on the season, certain foods and beverages will either be on high or low demand. With this knowledge, the purchasing teams should seek to increase the quantity of the goods that are likely to sell at a faster rate. In addition to this, it is imperative for the purchasing team to offer the specification of the goods required. Such goods ought to coincide with the values of the business organization. Compile food and beverage menus for a hospitality event (P8) Compiling of food and beverage menus for a hospitality event is a process that requires consideration of various factors. Firstly, cultural factors of the target clients should be put into consideration. Values, beliefs and certain norms dictate the types of foods demanded, and how they will be prepared. This will affect the sales, and the general perception of the business undertaking this kind of events. Prior information of the target customers is therefore imperative. Secondly, compiling the menu will depend on the current social trends and fashion, and also whether there are specific people who are allergic to certain foods or ingredients. The latter can be established by conducting a prior research, either through communication with one of the leaders of the target groups. This will provide the information needed to know what kinds of foods will be included in the menu and the kinds of ingredients to be used. This process alleviates any kind of conflict that may arise between the clients and the business due to the kind of food prepared. Depending on the age of the target customers, certain foods will be required. For instance, majority of the older generation are concerned more about healthy eating. This means that the menu should include healthy and balanced food. On the other hand, a kind of menu that has junky foods will be appropriate especially when dealing with the young adults. Apart from these factors, the chef should ensure that the food is fresh during and after preparation. This is the only way through which customers can be attracted, and retained within the business. Further, it will be imperative to obtain information regarding the type of beverages that the target customers will want. Some of them may take alcoholic and others non-alcoholic beverages. This assists in the business in making informed decisions prior the event. The level of service to the customers should be exceptional, meaning that the staff members should be experienced. For this reason, it will be prudent for the business to send staff members with the skills and experience of handling different types of the customers. With the food being prepared away from the normal place, there is need to ensure high levels of hygiene. Food poisoning may be common, hence the need to raise the hygiene standards. Justify the selection and suitability of recipes for menus (P9) There are various justifications of the selection of particular menus. Firstly, there is need to ensure that the menus are congruent with the tastes and preferences of the customers. They should be similar to the customers’ values, beliefs and norms. The importance of this is to prevent wastage of foods and beverages that will lead to loses for the business. Provision of the right food will increase sales for the company, and minimize losses (Kamdampully, Mock, & Sparks, 2000, 76). Secondly, the selection of suitable menu assists in budgeting. The business knows the amount that will be spent in the whole event. This also assists in cost and pricing process, to ensure that profit will be made. Thirdly, the selection a specific menu will assist the management in proper planning and the kind of equipment that will be needed. For instance, depending the types of food, and beverages, various factors including temperature will be at play. This may assist in management in deciding whether cooling equipment will be needed or not. The taste and appearance of food will also be determined by the kind of menu that has been prepared for the event. As indicated before, due to the health status of the target customers, certain ingredients may not be used. This is especially when dealing with customers with certain allergies. This will have an impact on the taste and appearance of the food that is made. In general, the menu will reflect the kind of food and beverages demanded by the customers. Plan a food and beverage service for a hospitality event within an agreed budget (P10) Budgeting is an imperative part of the hospitality event. Its preparation is determined by various factors that affect both the target customers and the business. Firstly, the management must know the kind of people they are dealing with and the type of food to be consumed. With different types of foods having different costs, it’s imperative to establish how much money the customers will be willing to offer. The estimation of the cost of this kind of service should include labor, materials needed, transportation cost, and the profits that the business wants to make. Depending on the number of the target customers and the type of foods to be provided, the number of staff will vary. Ensuring a lean staff will be imperative in ensuring that the business makes the estimated profits. This kind of budget should also be made in accordance with the requirements of the customers, to prevent any conflicts during the events. Failure to plan, and make an objective budget will be detrimental for the business, owing to the fact that it is difficult to ask the clients to pay more after everything has been done. This explains the main reason why this budgeting process ought to be done by qualified and experienced team. Implement the planned service maintaining standards of quality and health, safety and security (P11) As indicated before, conducting a hospitality event will require high hygienic standards. The environment from where the event will be carried out should be free of dust, and other contaminations that may compromise the set health standards. However, it is difficult to have control over such factors at times requiring the management to take other precautions. Shelters such as tents will prevent dusk from getting into the food, and drinks. Proper care should be taken when handling and preparing nature fruit juices. They are highly delicate, and may have serious health implications if handled and prepared in unhygienic environments. To ensure high health standards in this kind of setting, it is imperative for the relevant managers to conduct a though control, and supervision of all activities taking place. The main aim should be to ensure that the cooks and those serving adhere to the set health standards. This will prevent any health complications, safeguarding the reputation of the business. Evaluate factors to determine the success of the service, making recommendations for improvement (P12) A successful service is determined by a number of factors including price strategy, customer services, and quality of foods, proper planning and managerial skills. The management has the responsibility of ensuring quality services, and foods are given to customers. This acts as a competitive edge, which also determines the price levels. Proper planning ensures that the event becomes more successful, by according the target customers exceptional services. In addition to that, planning ensures that the management prepares an objective budget ensuring that the business makes profits. Good managerial skills will ensure that high standards of health and services to the clients are provided. Apart from that, this kind of manager will ensure that the employees are motivated in order to offer the best services. References Cousins J, Foskett D and Gillespie C. 2000. Food and Beverage Management (Longman). ISBN 0582452716 Crouch, G. et al., 2004. Consumer Psychology of tourism, Hospitality & Leisure. Volume 3. Cabi Publishing. ISBN: 085199749X Kamdampully, J; Mock, C, and Sparks, B. A., 2000. Service Quality Management in Hospitality, Tourism & Management. Haworth Press. ISBN 0789011417 Read More