Food and Beverage Operations Management L/601/1791

LO1 Understand different food and beverage production and service systems

Understand different food and beverage production and service systems Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering

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

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

LO2 Understand the financial controls used in food and beverage operations

Understand the financial processes used in food and beverage operations Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications; receipt; invoicing; storage of equipment and supplies

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 process

LO3 Be able to devise menus for hospitality events

Be able to provide food and beverage services for hospitality events Planning: type of menu; style of service; timescale; customer requirements Cost control: staffing; materials; overheads; achieving target profits; budget restrictions Quality standards: production and service planning; food and beverage preparation; cooking and presentation; food and beverage service levels; setting and maintaining standards Health, safety and security of the working environment: procedures; monitoring; setting and maintaining hygiene practices Evaluation factors: planning; organisation; management objectives; implementation; quality; customer satisfaction; cost effectiveness

3.1 compile food and beverage menus for a hospitality event 

3.2 justify the selection and suitability of recipes for menus

LO4 Be able to provide food and beverage services for hospitality events

Be able to devise menus for hospitality events Menu and recipe considerations: cookery styles; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional content Dish recipes: using fresh foods; prepared foods and levels of processing; combination of prepared and fresh foods; dish specifications; standard recipes Factors affecting menu compilation and dish selection: taste; colour; texture; temperature; appearance; seasonal and local produce; complementary or contrasting foods; food and drink matching Beverages: alcoholic; non-alcoholic; sources; selection; availability; storage; legislation

4.1 plan a food and beverage service for a hospitality event within an agreed budget

4.2 implement the planned service maintaining standards of quality and health, safety and security
4.3 evaluate factors to determine the success of the service, making recommendations for improvement