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Food And Beverage Operation Management

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Question:

Discuss about the Quick Service Restaurant.
 
 

Answer:

Introduction

The food and beverage management aims to provide high quality food and beverage service to the customers of a restaurant. It is essential for the operations to ensure that food and beverage that is provided to the customers are of safe quality and the price of the food and beverage service helps to deal expense that are spend by the customers. The operation management also ensures that the customers of a restaurant can enjoy the food and drinks in a nice and clean environment. The initial stage of the food and beverage management service is to ensure that the guests are satisfied with the quality and standard of food and drinks that are being provided (Wambua, 2014). The production planning helps to ensure that the meals that are provided for the guests are prepared using fresh and standard quality of products. 

The current study focuses on the importance of Food and Beverage Management service. In this case, a plan for the food and beverage management is prepared, which is aimed for a Quick service restaurant in Singapore and will sell fast food items. With the help of the business plan, it is possible to attract the potential investors for the business.

 

Description of the Industry

The food and beverage industry involves in the function of processing the raw food materials and also help in the purpose of packaging and distributing the items. All types of food and beverages are processed and packaged carefully before they can be sold to the consumers. It is the duty of the operation management of food and beverage industry to ensure that these processes are carried out smoothly and all the consumers can get the well prepared meal. According to Davis et al. (2013), the food and the beverage industry expanded due to the fact that most of the people all across the world have increased travelling, which has lead to the increased of the demand of the packaged food and beverages products. Moreover, with the fast moving life of people in the urban areas, many of them prefer to have readymade food. In Singapore nearly 50,000 people are employed in the food and beverage industry. It has been also noted that the people in the Singapore depends more on the processed food and beverage items rather than on the grocery items.  In the recent times, the demand for fast food within the young and working class people have gone high significantly, which has provided wide range of opportunities for the business in this sector.   

The government of Singapore has also passed the special Sales and Service tax that has allowed the government to earn revenue from the business of these sectors.      

The Menu Facilities Layout, Equipments required and Service design

The Menu of a restaurant consists of the detail description of all the food that is offered to all the customers. The price of the food and the beverages that is offered to the customers is also mentioned in details with the customers. In this case the style of the restaurant is planned to be of Quick Service type, which is one of the most common types of restaurant that is available in the Singapore region. The main attractive point about this style of restaurant is that it will offer all types of Fast foods and drinks, which is a popular type among the young and working class people of Singapore.  

There are three types of food that is available in the restaurant that includes the starters; main course and desert (Refer to power point file). The price of each of the food items is kept by considering the quality of the food that is being used. As the restaurant aims to attract people from all parts of the society, the price of the all food and beverage items is kept on the marginal and reasonable level.

It is also essential for the restaurant to have a perfect theme and ambiance in the internal environment, which will allow the customers to enjoy the food in a nice ambiance. The unique design of the restaurant is one of the key to part of most of restaurants that will help to attract the customers. The location of the restaurant is the key to provide the ambiance within that will be enjoyed by the visitors. It is also the duty of the restaurant interior designers to set the internal ambiance according to the food that is being sold.

 


In this case, the restaurant is of fast food type, and hence the service that will be provided needs to be quick and swift. The internal ambience needs to be comfortable due to the fact that all types of people will be able to enjoy food. The restaurant will be centrally air-conditioned, which is an essential for the people to have enjoyed the comfortable atmosphere within the temperate environment of Singapore. With the help of the food that is available in the menu of the restaurant, it is possible to deal with all types of ambient environment. It is also the most important for all restaurants to have the perfect ambience in accordance of the food environment that is being sold. This will ensure that the customers will able to enjoy the food and also have a relaxing environment.

The theme of the restaurant will be designed in such manner, where people can not only have foods but also able to spend some quality and relaxing time with the friends and there will be arrangement, where the customers will be able to consume food in a nice and relaxing environment.  

The overall restaurant will be in one entire floor, where there will be different sub-sections. All the tables within the floor are arranged in 5 different rows. There are different kinds of table and seat that is available from two-seaters, four-seaters and also 8-searters that is available for the people. These different types of sitting arrangement will ensure that all types of customers get proper place of accommodation depending on the total number of people, who are visiting the restaurant.

The restaurant will have the total capacity of 78 customers and there will be enough empty space even when the restaurant will be fully packed. The design of the floor along with the placement of the table will allow the customers to enjoy the free space. The aim of the restaurant is not only to be a destination for having food, but it also aims to attract the customers on the basis of being a place for enjoying time with all the friends and colleagues. The floor of the restaurant will need to include the following items:

Dining Area: This is the main space of the restaurant, where all the guests will enjoy the food along with their friends and colleagues.

Waiting Lounge: Outside the main dining area is the waiting lounge, where the guests are able to enjoy their time before or after taking meal.

Restrooms: There will be two large spaced rest rooms for both men and women, where all sanitation facilities will be available.

The restaurant also need to have proper equipments that are used in the kitchen of the restaurant will ensure that the food being prepared in quick succession methods. With the help of proper planning in the kitchen of the restaurants, it is possible for the cook and the chefs to prepare food in proper manner.

The kitchen of the restaurant will have three different sections that include the cooking section, washing section and the food storage section. The cooking section of the kitchen will include equipments like the microwave oven and other heating equipments that will help in the process of cooking of different items. In the washing section, the dishwasher is kept that will help in the cleaning of the dishes and all other cooking utensils. In the section of food storage, there will be refrigerators that will help in the cold storage of the food.

 


Most of the equipments in the kitchen will help in powered by electricity expect the primary cooking oven, which is powered by LPG.

All the equipments of the restaurants need to have proper maintained service that will help the device to work properly. The restaurant will make annual maintenance contract, which will ensure that the restaurant will be able to keep clean and safe internal environment. 

The restaurant will have table type of service in one section of the floor; while on the other section there will be self service, where the guests will have to collect the food on their own. With both type of service options that are available the customers can the freedom to choose the type of service they would like to avail. In the section of self service, the cost of the food will be marginally lower as in this case the service tax will be not be charged.    

Production System and Procedures of Safety Sanitation and Compliance

The production system of the restaurant will have three different parts:

The input system: The input system will include all the raw materials that include the vegetables and meat.

Process: The cooking of the raw materials will include frying of food and also steaming. The baking of some of the food items will also be done. The restaurant will have some of the unique process to prepare the beverages that will offer some unique experience to the customers. Moreover, as it will be fast food restaurant, the overall process of preparing food needs to be of quick and efficient manner. 
Output system: The deliciously cooked food items will be the part of the output system of the restaurant. Being a multi cuisine restaurant the foods will have multiple flavors.

The customers can enjoy the food within the restaurant and can also avail take away service.

All the food items of the restaurant will have definite and proper production schedule, which will ensure that the customers get proper timely food. The chicken soup that is one of the items of the starter in the restaurant, and it will be available only during the time of dinner and lunch. There will also a special cocktail beverage that will be only available during the night time.

All the food and drinks that are available in the restaurant will be covered under the food and safety acts that are implied by the government of Singapore. This will ensure that the healths of the customers are not compromised at any level. The Food Safety Plan that is one of the major part of the Hazard Analysis Critical Control Point will be implied in the all the food items that will eliminate the chance of food related hazards (Farber et al., 2014). There also will be definite procedure to ensure that the food that is served to the customers is of the best quality. For example for the preparation of chicken soup the restaurant will need to ensure that the chicken or the raw meat is collected freshly from the local poultry. The water that is used in the soup also needs to be filtered. The spices that is added needs to be done in trace amount as overuse will increase the risk of health hazards.

The application of the standard operating procedure (SOP) will help to ensure that all the food items are of reliable quality.  The restaurant will have to follow the definite steps to fulfill the needs of SOP. In order to follow the steps the restaurant will need to get proper safety certificate from the food inspectors of the government of Singapore.

 


The restaurant will have total 50 staffs that will include the chefs, cooks waiters and cleaning staffs. The chefs and cooks are to be hired from the top and reputed places of Singapore, who will have significant experience in the department of cooking. These are the employees of the front house of the restaurant. On the other hand, there are 5 people employed in the back house, who are in charge of the accounts department of the restaurant.

The chefs and the cook of the restaurants are employed on the basis of the experience they have. The waiters are selected on the basis of communication power they have.     

 All the recruited employees will be given proper training on the basis feedbacks that are provided by the customers.   

Marketing and Financial Plan

The marketing plan of the restaurant will be done by using the tool of 4Ps of marketing.

Products: This includes all the food and beverage items in the restaurant. The restaurant will include all the major types of fast food and drinks.

Price: The price of all the food items are kept at reasonable level, which will ensure that all the people are able to enjoy the food items

Place: The restaurant will be located at the heart of the city of Singapore and thus will have the chance to attract several customers.

Promotion: The digital marketing techniques will be used by the restaurant. This can be done by publishing advertisement in the food blogs and relevant food websites. 

Before the opening of the restaurant the management had decided to publish their advertisement from a period of 6 months. After the restaurant is opened, the customers will be offered low priced food with extra discounts. The feedbacks from them will also be collected from the customers will help to improve the quality of service and food quality.

Financial Information     

The total budget requited for the opening of the restaurant is $300, 000

Cost of building the restaurant: $100,000

Cost of designing the floor: $25,000

Cost of buying equipments: $50,000

Cost of hiring employees: $ 45,000

Cost of interior design: $34,000

Cost of marketing campaign: $46,000

Conclusion:

The above mentioned plan of the restaurant will ensure that it is one of the successful and popular eating out destinations of the people of Singapore mainly belonging to the working class and young generation. The designing plan of the restaurant will ensure that all the people of the restaurant are able to enjoy the food in nice environment.

 

Reference

Davis, B., Lockwood, A., Pantelidis, I., & Alcott, P. (2013). Food and beverage management. Routledge.

Farber, J., Crichton, J., & Snyder Jr, O. P. (2014). An Introduction to Retail Food Safety. In Retail Food Safety (pp. 1-2). Springer New York.

Wambua, J. (2014). Food and Beverage Operations Management.

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