The Food and Beverage Operation Assignment Example | Topics and Well Written Essays - 1000 words

The Food and Beverage Operation - Assignment ExampleGordon, Manager of media transaction for the AHLA, says hotels can impact their bottom line via supply, restaurant, lounges and other fare and drunkennesss operations. (James T Aug 01, 2002) The increased exit of convention centres, show planners and their emphasis on nutrient and beverage as a way to increase revenues has also made a great fillip to the development of supply management. The hospitality four-in-hands are experts who have fail practical knowledge accompanied by theoretical background in meeting the customer preferences in the selection of food and beverages.A large number of food and beverage systems are in operation throughout the country to satisfy the customers with diverse tastes and preferences. There are many ways by which food and beverages can be processed and served. Each one has its own merits and demerits. Mainly, food and beverage service is comprised of two systems, which are complementary to ea ch other.This is one of the polar tasks of hospitality management as the quality of food and beverage is of utmost concern for all. It is, therefore, grave for the catering manager to ensure that only quality food are prepared and served. In fact, the success of catering management depends upon how successful they are in meeting the customers tastes and preferences. ... 4. Billing5. illumination6. Dish washing7. Clearing following service(Smith .R, (n.d.) Food and Beverage Service 6th, Edition Page No. 8)Planning and Development of Recipes and MenusThis is one of the crucial tasks of hospitality management as the quality of food and beverage is of utmost concern for all. It is, therefore, important for the catering manager to ensure that only quality food are prepared and served. In fact, the success of catering management depends upon how successful they are in meeting the customers tastes and preferences. It is a known fact for all that management starts with planning. In the c ase of catering management also, the first and foremost activity is planning. Planning recipes refers to the process of deciding in advance what kind of food and beverage is needed by the customer. For that, the catering manager must know in advance the kind of gathering for which he/she is going to serve food. For example, if all the people in a fellowship are vegetarians, then there is no meaning in planning non vegetarian cuisine. The various points to be noticed by the catering manager at the age of menu planning aretype of customerLocation of EstablishmentPrice rangePhysical capacity of outletStaff level and capabilitiesKitchen size and equipment availabilityFood Availability(ALaCarteTraining.com, (n.d) Design a Market Focused Menu)Factors to be considered for Menu DesignMenu planning and designing is equally important as planning recipes. It requires utmost care because the menu selected must satisfy the customers. The following must be taken care of by the catering manager Food preference of Customera. Changing needsb. Current Trendc. Changing demographic and socio-cultural influencesd. Changing