LONDON CHURCHILL

COLLEGE
FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Unit: 5
Student Name:
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Abstract
Food service business in UK has become famous in Europe. Diversity in food items and the
presence of different large entities in this sector has made the sector large. Due to this reason,
education in tourism and hospitality management also have become popular in the country.
The objective of this assignment is to clarify the knowledge and practical information about
the food industry in UK. Different food items selection for party, necessity for the satisfaction
of clients and finally the way to serve clients with proper concentration is discussed in this
paper.

Contents
Abstract......................................................................................................................................1
Introduction................................................................................................................................4
Task 1: Playing the role of a food and beverage manager.........................................................5
Requirement 1.1: characteristics of food production and food and beverage service systems
................................................................................................................................................5
Requirement 1.2: factors affecting specific menus and systems............................................5
Origin of the host...............................................................................................................5
Financial level of the hosts.................................................................................................5
Number of guests...............................................................................................................5
Requirement 1.3: Cost and staffing requirement for different systems.................................6
Cost and staffing requirements differ due to various reasons. Some of the requirements
are-......................................................................................................................................6
Requirement 1.4: Suitability of systems for particular food and beverage outlets............6
Restaurants for English people...........................................................................................6
Suitability based on society class.......................................................................................6
Arrangement for the immigrants........................................................................................6
Task 2: Understanding the financial controls used in food and beverage operations................7
Requirement 2.1: Use of financial statement in food and beverage industry........................7
Cost and profitability..........................................................................................................7
Ensuring transparency........................................................................................................7
Requirement 2.2: Steak and Kidney pie.................................................................................7
Task 2.3: Purchasing process analysis....................................................................................8
Assessing the demand........................................................................................................8
Ordering the products.........................................................................................................8
Receiving the goods and payments....................................................................................8
Task 3: adevising menus for hospitality events..........................................................................8
Requirement 3.1: Compiling food and beverage menu for an event.....................................8
Food items..........................................................................................................................8
Beverage items...................................................................................................................9
Requirement 3.2: Selection and suitability for the items.......................................................9
Chicken and beef items......................................................................................................9
Soup items..........................................................................................................................9
Bangladeshi and Indian items............................................................................................9

Task 4: provide food and beverage services for hospitality events..........................................10

Requirement 4.1: planning the food and beverage service for the event and provide a
working budget for the client...............................................................................................10
Plan for the service...........................................................................................................10
Working budget................................................................................................................10
Requirement 4.2: Discussing the quality, and health, safety and security required for this
event.....................................................................................................................................10
Quality of service.............................................................................................................10
Health concern for the items............................................................................................10
Security.............................................................................................................................11
Requirement 4.3: Evaluating success and recommendations...............................................11
Evaluation of success.......................................................................................................11
Recommendations............................................................................................................11
Conclusion................................................................................................................................11
References................................................................................................................................11

Introduction
In different social and commercial activities, people have to arrange different parties. Most of
the parties are attended by different guests who are related via different business and social
relationship. The hosts want to serve the guests with best effort. In doing this, most of the
parties have rich menus for foods and beverages(Dawson, 2006). This food and beverage
services have become a significant industry in UK market. Besides social and commercial
parties, there are many other picnics and campfire programs where it requires to serve food
by different catering services(Borchgrevink, 1999). The entities operating in the food and
beverage industry have become larger and they are using financial statements as part of their
organizational transparency.
Different characteristics and process in the food and beverage industry needs to be learnt in
order to gather acquaintance in food and beverage industry. Bessie gathering knowledge in
food and beverage business, it is also necessary to know about the management of food items
in any event(Hayes & Dredge, 1998). Different food items and menus have different prices,
tastes and variation from one another. The objective of this assignment is to clarify the
knowledge and practical information about the food industry in UK.

Task 1: Playing the role of a food and beverage

manager
Requirement 1.1: characteristics of food production and food and
beverage service systems
Food and beverage service systems and the food production in UK has some characteristics
including1. Food industry in UK is mainly based on local production though some food items are
imported from different European countries(Cole, 2003).
2. The food and beverage service is significantly influenced by the season in UK
3. Different social events like marriage, get together, reunions are arranged in suitable
seasons and avoid the winter
4. Different commercial and business parties are arranged around the whole year in
different large restaurants and food courts(Powers & Borrows, 2005).
5. Food production in UK has direct influence by the Chinese, Thai, Bangladeshi, Indian
and Pakistani food items due to the presence of large number of immigrants from
those countries.

Requirement 1.2: factors affecting specific menus and systems

While arranging any party, the menu and other systems are affected directly by different
factors. Some of the factors areOrigin of the host
Origin of the host or organizer is the main factor behind the difference in menu and other
items. The Chinese hosts prefer Chinese items, Bangladeshi hosts prefer Bangladeshi items
due to the presence of their own people in the party(Walker, 2003). Though there is similarity
between some menu items but the difference is notable.
Financial level of the hosts
The financial capability of the host is another influential factor behind the difference in menu.
Rich hosts dont hesitate to include costly items in the menu and the number of item is also
higher in their menu, whether middle class organizer focus more on traditional items based on
their culture(Hayes & Dredge, 1998).
Number of guests
Based on the number of guests, the arrangement in party differs. Large number of guests
require larger place and small number of guests require smaller place.

Requirement 1.3: Cost and staffing requirement for different systems

Cost and staffing requirements differ due to various reasons. Some of the
requirements areCost of the arrangement
In a middle size party or event, there are costs relating to the decoration, food item, materials
used, staffs salary etc. The cost of the arrangement depends on the preference of the host
towards the quality of service.
Staffing requirements
It requires some staffs for an event including the chef, caterers, serviceman, waiter, stewards
etc. The higher the size of the event, larger the number of required staffs(Borchgrevink,
1999). Most of the time the payments of the staffs are fixed by the event management firm
and they are paid by the firm. The host pay to the event management firm at a large amount.
Other costs
Sometimes, there are some other costs related to the event management. This cost include the
tips for the stewards or any special services.

Requirement 1.4: Suitability of systems for particular food and beverage

outlets
Food and beverage outlets in UK has different categories. The categories are done based on
different criteria.
Restaurants for English people
People who are living in England by origin are fond of their own traditional food items. So,
the events arranged by them are mostly seen in English restaurants.
Suitability based on society class
Social class is also a factor determining the place of the event. Higher level people prefers
different large restaurants, islands or resorts for their party(Kumar & Suresh, 2009). Middle
class people arranges the program in different restaurants and community centers and lower
class people often arrange the program in their own houses.
Arrangement for the immigrants
There are Chinese, Bangladeshi, Thai and Indianrestaurants in UK which are mostly used by
their native people. Beside this, the original UK based outlets are also found in those foreign
restaurants due to different flavor in food.

Task 2: Understanding the financial controls used in

food and beverage operations
Requirement 2.1: Use of financial statement in food and beverage
industry
Financial statements or corporate reporting is necessary in each industry where it has
financial activities and have stakeholders(Christopher, 2007). In food and beverage industry
this is also necessary. Some of the necessity of the financial statements in food and beverage
industry areCost and profitability
Without financial statement it is not possible to show the cost and profit of any organization
and also for any event. So, food and beverage industry uses the financial statements to show
cost and profits.
Ensuring transparency
Transparency is a major factor in food and beverage industry. Without proper reporting and
submitting the documents relating to any event, transparency cant be ensured.

Requirement 2.2: Steak and Kidney pie

Steak and kidney pie have different portions. The costing may vary from one portion to
another. The costing of the portions are shown below
portions

cost ($)

diced beef

diced kidney

brown gravy

salted beef broth

1.4

Worcestershire sauce

1.5

Black pepper

0.5

Corn starch.

1.2

Hot water crust pastry,

0.8

puff pastry

0.2

shortcrust pastry

1.3
Total cost

Price with profit 67%

15.9
26.553

Task 2.3: Purchasing process analysis

Procurement is necessary in all the industries where it requires raw material. The purchasing
process in food and beverage industry is described belowAssessing the demand
While arranging any event or purchasing for the regular activity, restaurants or event
management firm assess the demand first(Goodman, 2000).
Ordering the products
Most of the firms or restaurants have their fixed suppliers for the raw materials. So, after
assessing the demand they order to the supplier for their required material.
Receiving the goods and payments
After the order is given, supplier provides the materials within certain time period. After the
supply, the payment is given or holds depending on the nature of the business with the
supplier.

Task 3: adevising menus for hospitality events

Requirement 3.1: Compiling food and beverage menu for an event
Food items
Food and beverage items vary based on the nature and origin of the guests. Some of the food
and beverage items are shown below for the event1. Fried rice
2. Vegetable salad
3. Vegetable with shrimp
4. Chicken soup
5. Shrimp soup
6. Corn soup
7. Garlic Chicken
8. Biryani (Bangladeshi & Indian item)
9. Chicken fry
10. Chicken masala
11. Kidney pie
12. Beef curry
13. Chicken curry
Beverage items
Beverage items depend on the nature of the guests. Most of the guests prefer wine and other
drinks items. Some of the probable drinks are1. Wine

2.
3.
4.
5.

Whisky
Soft drinks
Juice
Apple pie

Women and children prefers juice and pie. So, they should be served with this drink items.

Requirement 3.2: Selection and suitability for the items

My proposed menu has included different items based on chicken and beef. Some rationale
are shown below behind the selection of my itemsChicken and beef items
Most of the guests are young and players as it is a cricket club. So, they need food items that
satisfy their hunger and make them energetic(Hayes & Dredge, 1998). So, I included the
items based on chicken and beef.
Soup items
Soup helps to increase stamina and reduces stress. So, soup is included in the menu in order
to satisfy their demand for increasing stamina.
Bangladeshi and Indian items
I have also included some Bangladeshi and Indian items in my menu as there might be some
immigrants or Bangladeshi origin people among the guests(Hayes & Dredge, 1998). They
will be satisfied if they are found with these items.

Task 4: provide food and beverage services for

hospitality events
Requirement 4.1: planning the food and beverage service for the
event and provide a working budget for the client
Plan for the service
As there are 250 of guests for the food service they should be served carefully. I will serve by
2 partServing food items
I will serve them in 2 shifts, each having 125 guests at a time. Aging, to ensure their
satisfaction, each shift will be given 45 minutes(Powers & Borrows, 2005). At this time the

stewards and waiter will serve the menu and the guests will order any food items necessary to
the waiters.
Serving drinks
Drinks are served at the bar which should be taken by the guests after the food is served. The
bartender will provide desired portion of drinks to the guests when necessary.

Working budget
Items
Food items
Drinks
Juice
Service charge
Total

Price ()
14000
8000
1500
3000
26500

Requirement 4.2: Discussing the quality, and health, safety and

security required for this event
Some factors are important behind arranging any event. Some of those factors are identified
belowQuality of service
Customer satisfaction is a major issue in all business(Powers & Borrows, 2005). So, we will
ensure higher quality in all our food items and services with our efficient employees and chef.
Health concern for the items
Most of the people are conscious about their health. Hygiene is the prerequisite in food
service. We will not compromise with hygiene to ensure high quality service as we are aware
about the health of our customers.
Security
Customers will be given proper security with our private security force. To protect from theft
any item, customers will be given proper security services.

Requirement 4.3: Evaluating success and recommendations

Evaluation of success
Success in any work is dependent on the quality of service, satisfaction of the guest and
finally the efficiency of the employees. As a new organizer, our service was satisfactory

though we should focus on some areas for improvement(Christopher, 2007). Our food items
are good and delicious, but it should include more variety items to satisfy different customers.
Recommendations
Some of the recommendations for improvement are1. We should provide more items that may bring variety in our service
2. We should add more drinks in our list as people prefers to have different drinks in
different occasions
3. There should be more concerns on the service as it required some more time. We
should focus on time management and service.

Conclusion
The nature of Food service business is different from other business as people need
satisfaction while they take food. If the customers and clients are satisfied with the service,
payment is not significant for the clients. So, selection of menu and servicing to the clients is
a major concern for the success of business in food service. While selecting the beverage, the
choice of the people is another important criteria for the organizer.

References
Borchgrevink, C., 1999. Perspectives on the Hospitality Industry: An Introduction to
Hospitality Management. s.l.:s.n.
Christopher, D., 2007. Food Service Management. s.l.:s.n.
Cole, G., 2003. Management Theory and Practice. s.l.:Thomson Learning.
Davis, B., 2004. Food and Beverage Management. s.l.:s.n.
Dawson, S., 2006. Analysing Organisations. s.l.:s.n.
Goodman, G. S., 2000. Monitoring, Measuring and Managing Customer Service. s.l.:Jossey
Bass Wiley.
Griffin, R. W., 2010. Principles of management. 9 ed. New York: Houghton Mifflin
Company.
Hayes, J. & Dredge, H., 1998. Managing Customer Service. s.l.:s.n.

Kumar, A. & Suresh, N., 2009. Operations management. s.l.:ew Age International (P) Ltd.
Powers, T. & Borrows, C., 2005. Introduction to Management in the Hospitality Industry.
s.l.:John Wiley & Sons.
Walker & JR, 2003. Introduction to Hospitality Management. s.l.:Prentice Hall.