Essay: Factors Affecting Food And Beverage Production In Hospitality Industry." (70 Characters)

Understand Different Food and Beverage Production and Service Systems

In current situation, hospitality industry is the most growing industry having greater opportunity to expand and grow with the changing customer needs. Although, there are many opportunities in this industry but there are lots of challenges and it is important to keep changes in the products and services as well. Basically, it is not easy to meet the changing consumer needs by the companies. To meet the demands of the consumers is the critical situation which challenges the entire organization and its all functions in the hospitality industry i.e. finance, human resources, marketing and advertising and the legal functions of the company. This report focuses on factors which affect the production food and beverage products. Further, the report compares the cost and staffing implications for the various systems. At last, the report analyzes the purchasing process for the food and beverage sector (Davis, 2012).

There are various food products which are consumed by the customers on daily basis. The products ranges include many diverse cultures across the world with the flavors, spices and ethnics used. There are many choices of beverages which are offered in various hospitality organizations. There are diverse types of consumers having various kinds of requirements and the food is offred based on their needs. There can be five diverse systems i.e. conventional, cook-freeze, Sous-vide, Centralized allotment, and cook chill (Jones, 2002).

There are many factors which affect the methods and menus for the organized events. There is the level of reliance on the production of service or food as if there is the higher food quality preparation then there will be the higher level of service type. The types of services are as follows:

Table or Plate service- In this system, the food are placed on the individual plates and delivered to the customers.

Counter or Buffet Services- In this kind of system, all the food is cooked on the prior basis, store in the containers and offered from a table, hot and cold exhibit cupboard. In this service, the customers help themselves with serving the food.

Silver or Russian Service- This type of service includes top qualities and standard. This service is called silver because the plates are made from the silver including higher quality of services. In this service, the waiter serves only one of two guests. The meal is placed on the hot containers and served them with the fitness according to the wish of the customers.

Factors Affecting Recipes and Menus

Family or English service- This is very popular service because of the use of daily lives of the consumers. There is previously cooked food place in the plates and transported from the server to restaurant and positioned in the centre of the counter. After that, everyone help themselves to serve the meal in the plates. For the entertainment, the waiter ends the cooking process in front of the consumers.

Specialist Food service- In this system, the food is cooked of specialists, who have the basic knowledge of food. They have the basic knowledge of the food including food handling, nutrition, sanitation procedure and many different techniques which are important. A food specialist in the restaurant will prepare the food according to the customers’ specifications and reduce the probability of the complaints from the customers (Bowie & Buttle, 2004).

The staffs in the hospitality sector have the special impact on the growth and success of the food service process. The hiring and selection of the staff have the high consideration weight due to the requirement, knowledge, required skills and knowledge. Along with this, the success of the food production and beverage services is based on skills or the efficiency of the employees in terms of offering the services to the customers. Further, the behavior of the staff also affect the business activities the perfect staff with the good communication skills improves the positive image of the company. The recommendations of the items would also be helpful in improving the sales and the level of customer satisfaction (Reid & Botanic, 2006).

In the food production and beverage services, the good management of staff maximizes the potential of the staff and the resources. The management of the organization invests in the staff by teaching the required skills and educational qualifications to provide high quality services and satisfy the customers in the industry. The staff gives the answers to the questions asked by the customers.

The training provided by the company to the staff expands the profit by improving the production and selling of the products. Staff training is helpful in increasing the efficiency of the staff and recovers the presentation principles which are necessary in the industry. Along with this, it improves the capabilities of the employees, makes the responsibilities clear to tge staff and encourages them to do work (Hooley, Saunders & Piercy, 2008).

  In case of suitability, the suitable system is the buffet system. It is the system of the food service which includes purely food service. This method provides the food attractively with the series of tables and the appearance is the most important part of the hospitality industry. The buffet includes putting cold and hot food and beverages. This service is basically appropriate for the events, conferences, hotels and parties. Along with this, buffet services are able in feeding to large number of people in one time with the less staff. The buffet system has many advantages i.e. the guests have many choices in the varieties of food and beverages, less number of staff is needed and customers are involved in this process.

Costs and Staffing Implications

The food and beverage production and service system has the financial statements which include sales records, operating statements, dish costing sheet and cost statement. The dish costing sheet is to calculate the value of every ingredient which is used in the preparation of food. The total of the costing sheet decides the selling price printed on the menu. Further, the sales records provide the information of the customers their limitations of the purchases, mode of payments and their contacts. The cost statement includes all those costs which are incurred directly or in directly. The main aim of the financial statement is to keep record of all the financial statements and transactions that are important for the managers to manage the business. Basically, financial statements include balance sheets, cash flow statements, income statements and statement of retained earnings.

Pricing and costing in the food production and beverage service operations include sales, gross and net profit, dishes and beverages, cost of elements, value added tax (VAT), discounting, fixed and indirect cost. There is the requirement for improving the food costs in the cist and pricing system. This can be done by following some process:

• Use of correct scales to check the orders,
• Evaluating and analyzing mini inventory while placing any order,
• Using appropriate recipes to fulfill the orders,
• Accepting low margin items to improve the profitability,
• Rotating the cost by first out first method,
• Checking all the parts for the desired accuracy

Purchasing process can be described as the activities of attaining goods and services which are required to achieve the goals of the organization. The purchasing process is important for supplying raw material, services and equipments to maintain the organizational process of the various departments. It is an important element in the business cycle to balance the inventory against the investment. The proper purchasing is helpful in maintaining the sufficient level of stock to meet the customers’ needs.

Demand of Equipment and Supply

In the case of food and beverage operations, the demand and supply of the inventory must be implemented. There should be a visit to any potential supplier to see the size of the company, conditions of storage facilities, range and models of the product, and to meet the members of management teams. There should be full details of the information to the new suppliers.

Storage of equipment and supplies

In this point, raw materials and supplies should be stored in the correct manner under the right temperature and conditions. Basically, there are main three points while storing the supplies of the food and beverage and equipments. The clean beverage and food storekeeping is important for the food service (Kotler, Bowen & Makens, 2006).

Compile Food and Beverage Menus

Justification of the System’s Suitability

The menu for the event is as follows:

Salads-

• Greek style
• Yogurt and cucumber
• Nicoise

Starters-

• Vegetable spring rolls
• Cheese potato skins
• Garlic Mushrooms

Main Dishes-

• Lemon Herbs Chicken
• Almond Crusted Salmon
• Grilled Pork Chops

Alcohols-

• Beer
• White wine
• Whiskey

In compiling the menu, salad includes all the items which are suitable for kids and diabetic people. Starter will also be suitable for the children. In case of main dishes, all the items are suitable for the diabetic patients and children, but beef and rooster are not appropriate for vegetarians. Further, sweet dishes are suitable for vegetarians and children (Pomeranz, 2013).

In any type of event, it is essential that there must be various kind of food kept and that should meet the quality standard. The invited guests always seek for the quality and healthy food rather than the quantity in the food. Below is the menu of the event which will be considered by all types of the events. In the event, there will be the importance given to the old age people as well as non vegetarians

Drinks- Coffee, Tea, Fruit Juice, Mineral Water, Beer and other liquor

Vegetarians- All kinds of vegetables

Diabetes- Fresh Salad, Rice, and the Fish

Non Vegetarian- Fish, Mutton and Chicken

Deserts- Ice-Cream

Type of Service- There will be buffet or counter system in the event.

During the preparation of food, there will be both vegetarian as well as non-vegetarian in the event. Along with this, diabetic patients will also be considered in the event and for them; there will be special food items for them. In the event, there will be such beverages that will suit the requirements of adults, kids and old age people (Braymer, 2009).

It is extremely crucial to plan efficiently before planning a hospitality event. Effective planning is important to satisfy the needs of the guests along with preventing from the many risks such as food poisoning and many other calamities. In present time, people who are included in the organization of hospitality events are so much conscious about the significance of principles regarding safety, healthiness and protection. So, the organization that are involved with the hospitality business such as resorts, restaurants and pubs should focus on the preservation of food and healthiness standards to offer high superiority of food to the visitors. Along with this, the hygienic and healthy environment is important to protect the customers from the injuries and accidents. All the hospitality organizations must follow the rules in the Food and Safety Act 1990. This act regulates the operations of food processing in the hospitality sector where the food is provided to the guests (Wyness, Butriss & Stanner, 2012).

Financial Controls used in Food and Beverage Operations

Before hosting an event, it is very important to make sure the quality standards meet the services, food and beverage operations, cooking and presentation methods. So, it is important focus on the quality in each and every process of the hospitality sector. The staff of the hospitality organization needs to follow the guidelines provided by the Food and safety Act 1990 so that they can maintain the quality of food. The safety of the guests should be ensured by maintaining the cleanliness in the area of the cooking and food storage (Gootman, McGinnis & Kraak, 2006).

There are many factors which are helpful in determining the success of hospitality events. The factors include planning and organizing the event, maintaining the quality standards, and satisfying the guests.

Planning and organizing the event-

Preparation is the crucial element of the hospitality event which leads achievement. The efficient planning and organization is accountable for improving the satisfaction intensity of the guests. If the planning is done on the prior basis, the event will be able to satisfy the guests by focusing on their needs. So, it is very essential to plan the event efficiently for addressing the needs of the guests.

Maintaining the quality standards-

Next factor is maintaining the quality standard which plays an important role in the success of the event. The quality standards are accountable for the cooking, preparation as well as their presentation. The guidelines can be followed for developing the high quality of the food and beverages to the guests. The quality standards ensure that the hygiene and cleanliness factors are important to prevent the bad quality of food items. Apart from this, the health and safety measures are also the most important factors while hosting an event (Trematerra, 2013).

Satisfaction of the guests

This factor considerably influences the success of the hospitality event. The menu should be designed by focusing on the requirements and the eating behaviors of the guests in the events. There should be the guest lists including vegetarian, kids as well as diabetic people. So, the menu of food and beverage items should consists of vegetarian food items, delightful foods and low fat and sugar free items to satisfy the needs of the guests.

• To develop the quality values, it is essential to instruct the employees and workforce of the hospitality industry concerning the health and food security act.
• There is the need to select the suppliers wisely to make sure the safety and quality of the food products.
• There is the need to check the cooking equipments on the daily basis to reduce the chances of mishaps.

Conclusion 

It is concluded that the hospitality industry is improving the quality and services of food products. The professionalism is increasing in the hospitality sector by providing training and development. This report was based on the food and beverage production and services, and it is observed that there are many important factors in the success of the hospitality events.

References 

Bowie, D. & Buttle, F., (2004), Hospitality Marketing: An Introduction, Oxford: Elsevier Butterworth Heinemann

Braymer, R., (2009), Hospitality: An introduction,(3^rd), Kendall Hunt

Davis,B., (2012), Food and Beverage Management, (5^th), London: Routledge

Gootman, J. A., McGinnis, J. M. & Kraak, V. I., (2006), Food Marketing to Children and Youth: Threat or Opportunity?, National Academies Press

Hooley, G. J., Saunders, J.A. & Piercy, N.F., (2008), Marketing Strategy and Competitive Positioning, (3^rd), Harlow: Financial Times Prentice Hall

Jones, P. (2002), Introduction to hospitality operations, (2^nd), London, Continuum

Kotler, P., Bowen, J. & Makens, J. (2006), Marketing for Hospitality and Tourism, (4^th), New Jersey: Pearson Prentice Hall

Pomeranz, Y., (2013), Food analysis: theory and practice, Springer Science & Business Media

Reid, R. D. & Botanic, D. C., (2006), Hospitality Marketing Management, (4^th), New Jersey: John Wiley & Sons Inc

Trematerra, P., (2013), Aspects related to decision support tools and integrated pest management in food chains, Food Control.

Wyness, L.A., Butriss, J.L. & Stanner, S.A., (2012), Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme, Public health nutrition