Unit number and title Unit 5 FOOD & BEVERAGE OPERATIONS MANAGEMENT.
Qualification BTEC Level 5 HND Diploma in Hospitality Management
Start date
Deadline/hand-in
Assessor
FOOD & BEVERAGE PRODUCTION AND SERVICE SYSTEMS
Exam title (COVERING LO1&LO2)
Task 1 : (LO 1: M1, M3, D1)
As you are aware, there are different methods of food production and beverage service systems that exist
within the contemporary hospitality industry. Based on the request of your general manager, you need to
present a report that discuss the different aspects of food and beverage production and service systems and
their suitability for your new outlet.(Justify your choice)
Discuss the factors that may affect recipes and menus for the different systems which you choose and be sure
to compare the costs and the staffing implications of the same.
For M1, the research for task 1 was used to produce a presentation.
For M3, the presentation for task 1 was structured coherently and was appropriate for different audiences.
For D1, the results of the research for task 1 were synthesised and justified.
Task 2 (LO 1: 1.2, M2, M3, D2)
With a comprehensive food and beverage operation that is ongoing in your hotel, it is important to monitor
outlet performance, food costs and other performance indicators in order to conduct a profitable operation
while minimising costs. You are required to
i. Compile a typed document to explain the types of document that discusses the use of financial
statements in food and beverage operations e.g dish costing sheets; cost statements; operating
statements; variance analysis; sales records, costing and purchasing.( You can give samples of the
same from the hospitality field)
ii. Analyse the purchasing process in order to help your team implement it effectively.
, Food and beverage services sector contributes a great deal to the profits in hospitality industry. The F&B
Services providing businesses deliver food and beverages to their customers at a particular location (on-
premise) such as hotel, restaurant, or at the customer's intended premises (off-premise).
There are many different types of food and beverage service types or procedures, but the major category
of the food service is
1) Plate Service
Plate service, also called American service, is a name for a type of service where food is prepared and
pre-portioned in the kitchen of a restaurant. The food is then served to patrons on plates by a waiter.
2) Cart Service
Deliver meals to guests in a hotel or other hospitality operation with a room service cart.
3) Platter Service
English service requires the food to be placed on large platters or in large bowls. These food portions
are then delivered to the guest's table by waiters/servers.
4) Buffet Service
Foods are arranged on tables. Guests usually move along the buffet line and serve themselves. When
their plates are filled, guests take them to a dining table to eat.
.
There are mainly four types of food and beverage service systems
Conventional Foodservice System
Conventional foodservice systems purchase ingredients, and then prepare food on sight, it is held frozen
or chilled, and then finally served to customers. These systems purchase a mixture of items; some are
completely raw, while other might be fully prepared. In this system, customers have a choice of getting some
extra ingredients added or removed from their food, because food is only prepared after they have ordered
Advantages .
Produces lower costs and requires only a few skilled workers.
Workers are able to work more efficiently and productively.
Management can also closely monitor the selection of menus, the quantity and portion size.
High food quality
Flexible menu
Disadvantages
Needs a large storage/freezer unit which is space consuming
Requires a high cost of energy.
Labour intensive and demanding
High initial capital is needed
It has no consistency in taste
Beverage-service
Qualification BTEC Level 5 HND Diploma in Hospitality Management
Start date
Deadline/hand-in
Assessor
FOOD & BEVERAGE PRODUCTION AND SERVICE SYSTEMS
Exam title (COVERING LO1&LO2)
Task 1 : (LO 1: M1, M3, D1)
As you are aware, there are different methods of food production and beverage service systems that exist
within the contemporary hospitality industry. Based on the request of your general manager, you need to
present a report that discuss the different aspects of food and beverage production and service systems and
their suitability for your new outlet.(Justify your choice)
Discuss the factors that may affect recipes and menus for the different systems which you choose and be sure
to compare the costs and the staffing implications of the same.
For M1, the research for task 1 was used to produce a presentation.
For M3, the presentation for task 1 was structured coherently and was appropriate for different audiences.
For D1, the results of the research for task 1 were synthesised and justified.
Task 2 (LO 1: 1.2, M2, M3, D2)
With a comprehensive food and beverage operation that is ongoing in your hotel, it is important to monitor
outlet performance, food costs and other performance indicators in order to conduct a profitable operation
while minimising costs. You are required to
i. Compile a typed document to explain the types of document that discusses the use of financial
statements in food and beverage operations e.g dish costing sheets; cost statements; operating
statements; variance analysis; sales records, costing and purchasing.( You can give samples of the
same from the hospitality field)
ii. Analyse the purchasing process in order to help your team implement it effectively.
, Food and beverage services sector contributes a great deal to the profits in hospitality industry. The F&B
Services providing businesses deliver food and beverages to their customers at a particular location (on-
premise) such as hotel, restaurant, or at the customer's intended premises (off-premise).
There are many different types of food and beverage service types or procedures, but the major category
of the food service is
1) Plate Service
Plate service, also called American service, is a name for a type of service where food is prepared and
pre-portioned in the kitchen of a restaurant. The food is then served to patrons on plates by a waiter.
2) Cart Service
Deliver meals to guests in a hotel or other hospitality operation with a room service cart.
3) Platter Service
English service requires the food to be placed on large platters or in large bowls. These food portions
are then delivered to the guest's table by waiters/servers.
4) Buffet Service
Foods are arranged on tables. Guests usually move along the buffet line and serve themselves. When
their plates are filled, guests take them to a dining table to eat.
.
There are mainly four types of food and beverage service systems
Conventional Foodservice System
Conventional foodservice systems purchase ingredients, and then prepare food on sight, it is held frozen
or chilled, and then finally served to customers. These systems purchase a mixture of items; some are
completely raw, while other might be fully prepared. In this system, customers have a choice of getting some
extra ingredients added or removed from their food, because food is only prepared after they have ordered
Advantages .
Produces lower costs and requires only a few skilled workers.
Workers are able to work more efficiently and productively.
Management can also closely monitor the selection of menus, the quantity and portion size.
High food quality
Flexible menu
Disadvantages
Needs a large storage/freezer unit which is space consuming
Requires a high cost of energy.
Labour intensive and demanding
High initial capital is needed
It has no consistency in taste
Beverage-service
