discuss the characteristics of food production and food and beverage service systems

Assignment front sheetQualificationUnit number and title
Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality ManagementUnit 5 Food and Beverage Operations Management
Student nameAssessor name
Mihaela Dariescu
Date issuedCompletion dateSubmitted on
25/04/20161st July 2016
Assignment titleFood and Beverage Operations Management
LO
Learning outcomeACIn this assessment you will have the opportunity to present evidence that shows you are able to:Task no.
LO1
Understand different food and beverage production and service systems1.1discuss the characteristics of food production and food and beverage service systems
1.2discuss factors affecting recipes and menus for specific systems
1.3compare the cost and staffing implications for different systems
1.4justify the suitability of systems for particular food and beverage outlets
LO2Understand the financialcontrols used in food and beverage operations2.1discuss the use of financial statements in food and beverage operations
2.2demonstrate the use of cost and pricing processes
2.3analyse the purchasing process
LO3Be able to devise menus forhospitality events3.1compile food and beverage menus for a hospitality event
3.2justify the selection and suitability of recipes for menus
LO4
Be able to provide food and beverage services for hospitality events4.1plan a food and beverage service for a hospitality event within an agreed budget
4.2implement the planned service maintaining standards of quality and health safety and security
4.3evaluate factors to determine the success of the service making recommendations for improvement
Learner declarationI certify that the work submitted for this assignment is my own and research sources are fully acknowledged.Student signature: Date:In addition to the above PASS criteria this assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION gradesGrade DescriptorIndicative characteristic/sContextualisationM1 Identify and find appropriate solutionsAn effective approach to study and research has been appliedAn effective approach to study and research has been applied to compare the cost and staffing implications for different systems (AC 1.3)M2 Select / design and apply appropriate methods / techniquesAppropriate learning methods/techniques have been appliedAppropriate learning methods/techniques have been applied to examine the main areas specified in the assignment supported by appropriate examples (LO 1234)M3 Present and communicate appropriate findingsInformation/ data used are synthesized and justified supported by relevant examplesInformation/ data used are synthesized and justified supported by relevant examples to justify the suitability of systems for particular food and beverage outlets (AC 1.4)D1 Use critical reflection to evaluate own work and justify valid conclusionsConclusions have been arrived at through synthesis of ideas and have been justified
To achieve D1 you need to demonstrate that your conclusions are the result of synthesis of ideas and they have been justified (LO 1 234)D2 Take responsibility for managing and organising activitiesThe main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examplesThe main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examples in relation to financial controls used in food and beverage operations (LO 2)D3 Demonstrate convergent /lateral / creative thinkingConvergent and lateral thinking have been appliedTo achieve D3 you need to demonstrate convergent and lateral thinking while providing the answer for the following AC: 1.3 2.2Assignment brief Unit number and titleUnit 5: Food and Beverage Operations Management QualificationPearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management Start date2nd April 2016Deadline/hand-in1st July 2016AssessorMihaela DariescuAssignment titleFood and Beverage OperationsPurpose of this assignmentLearners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including purchasing options costing of raw materials and commodities and different selling price models. Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups.
Scenario:
If the hospitality industry is considered to cover all undertakings concerned with the provision of food drink and accommodation away from home this will naturally include all food and beverage outlets. In other words food and beverage provision is simply one element of a broader hospitality industry.In conceptual terms this raises few problems except possibly with take-away food establishments where in some cases the food may be taken home for consumption even though it is prepared and provided away from home.
The restaurants and pubs bars and club sectors have shown very strong growth in turnover and can be seen to be the dominant sectors of food and beverage operations as a large part of hotel turnover is dependent on room sales.The canteen and contract catering or contract food service sectors have also shown strong growth.In employment terms restaurants are easily the largest sector closely followed by pubs bars and clubs with the hotel sector growing more slowly and the contract food service sector holding steady.The meal experience may be defined as series of events both tangible and intangible that a customer experiences when eating out. It is difficult to define exactly where a meal experience actually starts and indeed ends although it is usually assumed that the main part of the experience begins when the customers enter a restaurant and ends when they leave. However any feelings customers may have when they arrive at the restaurants and when they leave should also be taken into account and included as part of the total meal experience.
The series of events and experiences customers undergo when eating out may be divided into those tangible aspects of the product that is the food and the drink and those intangible aspects such as service atmosphere mood etc.It is then convenient at this point to discuss the broad distinction between market and cost orientation within the hospitality industry as these two terms are closely associated with the particular sectors of the industry that have been identified.EXAMPLES OF MARKET ORIENTATION are found in the hotels restaurants popular and fast-food sectors while COST ORIENTATION EXAMPLES are identified particularly in the welfare sector such as catering in prisons for patients in hospitals and often for in-house employee restaurants. It is arguable that in fact all sectors of the industry need to employ a market oriented approach.
A market orientated business displays the following characteristics:A high percentage of fixed costs for example rent rates management salaries depreciation of buildings and equipment. This high percentage of fixed costs remains fixed regardless of any changes in the volume of sales.-A hotel restaurant is an example of an operation with high fixed costs that have to be covered before profit can be madeAn suitable market demand for the product thereby requiring a greater emphasis on all forms of selling and merchandising of the product to eliminate shortfalls in sales and the need to manage the capacity of the business more closely.More likely to have a more flexible pricing policy in order to attract customers at off-peak times
A cost oriented business displays the following characteristics:A lower percentage of fixed costs but a higher percentage of variable costs such as food and beverage costs. The percentage of variable costs in cost oriented establishments varies with changes in the volume of the businesss saleA relatively stable market demand for the product. In comparison to market oriented businesses cost oriented operations enjoy a reasonably stable demand for their products. This makes planning and operating more predictable and controllable.More likely to have a more traditional fixed pricing policy.
Learning OutcomeTasks
Mode of AssessmentLearning Outcome 1
Task 1Create a management training handbook for a restaurant chain. It should include chapters with the following topics:1.1 Discuss the characteristics of food production and food and beverage service systems giving examples from different hospitality organisations
1.2 Discuss factors affecting recipes and menus for specific systems
1.3 Compare the cost and staffing implications for different systems
1.4 Justify the suitability of systems for particular food and beverage outlets (chose 2 outlets with different service systems)
2.1 Discuss the use of financial statements in food and beverage operations
2.2 Demonstrate the use of cost and pricing processes
2.3 Analyse the purchasing processTask 1 Written assignment (LO1 2)To be submitted by 1st of July 2016 Learning Outcome 2
Learning outcome 3Learning outcome 4
Task 2The LO3 and LO4 are crossed referenced with the LO3 & LO4 assessed in Unit 13 Conference and Banqueting Management (the practical activity Christmas Party 2015) and the assessment was integrated in Unit 13.No evidence to be provided here all the evidence is filed and provided within Unit 13.Evidence checklistSummary of evidence required by student
Evidence presentedLO1
1.1 discuss the characteristics of food production and food and beverage service systems1.2 discuss factors affecting recipes and menus for specific systems1.3 compare the cost and staffing implications for different systems1.4 justify the suitability of systems for particular food and beverage outlets
Task 1 Written assignmentLO2
2.1 discuss the use of financial statements in food and beverage operations2.2 demonstrate the use of cost and pricing processes2.3 analyse the purchasing processTask 1 Written assignmentLO33.1 compile food and beverage menus for a hospitality event3.2 justify the selection and suitability of recipes for menusPractical activity (Christmas party 2015)LO44.1 plan a food and beverage service for a hospitality event within an agreed budget4.2 implement the planned service maintaining standards of quality and health safety and security4.3 evaluate factors to determine the success of the service making recommendations for improvementPractical activity (Christmas party 2015)Submission Guidelines:Excellent Formatting:Preferred writing styles Arial Verdana and Times New RomanLine spacing 1.5 Font Size 12Consistency in top bottom and left right marginsAlphabetical Harvard referencing and bibliographyEssay StructureTitle PageIntroductionMain Body (Tasks)References (including weblioreferencing)Appendices
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