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TABLE OF CONTENTS

INTRODUCTION..........................................................................................................................4TASK 1...........................................................................................................................................4(a) Identify and discuss the different methods of food preparation................. 4(b) Different types of service offered in different types of food andbeverage outlets...................................................................................................................5(c) Explain the staffing financial implications when operating a food andbeverage outlet.....................................................................................................................7(d) Types of service systems offered in particular food and beverageoutlets.......................................................................................................................................8

TASK 2...........................................................................................................................................9(a) & (b) Design a table d’hote menu for a licensed outlet and calculationexcercise..................................................................................................................................9(c) Justify choices for the menu.....................................................................................9(d) Calculate the costs for a range of beverages on the menu ...................... 10(e) Describe and analyze the purchasing process for both equipment andmaterials................................................................................................................................11(f) Use and purpose of a financial statement in the food and beverageindustry..................................................................................................................................12

TASK 3 .......................................................................................................................................12(a) Plan a food and beverage menu for a specific event....................................12(b) Recommendations for the food and beverage menu and service ..........13(c) Health, safety and security issues of the working environment..............13

CONCLUSION............................................................................................................................14REFERENCES............................................................................................................................15BIBLIOGRAPHY.........................................................................................................................17

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INTRODUCTIONIn the hospitality sector, food and beverages are the main source of

income as large amount is generated from this sector. In present scenario,people celebrate their special occasions by visiting hotels and restaurants.Hotels serve their customers as per their expectations and tries to modifytheir services with each visit (Alliance, 2001). The study covers the variousaspects of the food industry and health, safety and security measures usedin this industry. Moreover, the report describes the various methods used infood preparations. In addition to this, the different type of outlets in food andbeverage industry and the services used by them are discussed.

TASK 1(a) Identify and discuss the different methods of food preparationFollowing are the methods of food preparation:

SIX Food PreparationMethods

Example of each health and safetyapply to eachmethods

SteamingIn steaming method,water is added to a potand ten stands are keptinside the pot. Thewater level is keptunder the stand. Then

This method of cookingis used for vegetablesas it does not lose itsflavor and nutrientsduring cooking. Thismethod is also suitablefor cooking green

If the food is overcooked, it can loss itsnutrients and originalflavor.

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food is placed on thestand and heat is givento the pot. The hotsteam is rising is fromthe boiling water actson the food and foodremains cooking.

vegetables as well asrice.

Roasting

In this method, directheat is applied to thefood and heat seals theoutside cover of thefood while juice insidethe food cooks it. Foodis faster roasted overthe spit so heat isapplied to the all partsof the food (Brownelland et. al., 2009).Therefore, heat isapplied to the all part offood to get it cookproperly.

This method is used forcooking fish, meat orchicken.

This methods is veryuseful as food lost verylittle nutrient and flavorremains the same aftercooking. If food is overroasted, it becomesunhealthy for humanbeings.

Boiling By using this method If the food is boiled for a




This is the simplest andmost common methodof cooking. The water isadded to the food andthen food is cooked overthe fire. The action ofheated water makes thefood cooked and theliquid is thrown after thefood is being cooked.

rice and vegetables arecooked.

longer time, it loses itsnutrition and it is notconsidered healthy.

Baking

In baking methodof cooking, food iscooked while usingconvection heat. Thefood is placed into anenclosed space whereheat is applied and theaction of heat within theconfined area, acts onthe food which makesthe food get cooked(Cen and He, 2007).

Baking is used forcookery products suchas cake, pizza.

Baking is not good forhealth as involvingconvention heat whichmakes lose all thepreservatives of thefood.

Cook freeze method meat, casseroles and The food is preserved




This is a method of foodcatering in which fullfood is cooked at lowtemperature or below18-c by fast freezing.This method is almostsimilar to cook-chillmethod apart fromrefrigerationtemperature. Itpreserves the food forup to 8 weeks until it isrecooked for eating.This method is suitableas all the bacterialgrowth has halted byfreezing of food. Due tothe rigorous qualitystandards used in thismethod, patients can beconfident about thenutritious meal and highquality of food.

lasagne. for a very long period byapplying this method,which is not safe for thehealth of any person.

Sous-vide method This method is used tocook meat, fishes and The methods are not




In this method, the foodis cooked by usingvacuum cleaning at aspecific temperature of138 degrees. It is a veryunique and differentmethod of cookingwhich generates betterand different results(French, Story andFulkerson, 2002). Thismethod is used forgourmet test as itcaptures the true andfull flavor of the food. Itadds nutritional value tothe food as naturaljuices and nutrients areretained in the vacuumbag.

chicken by vacuum. fresh method of cookingas it can create adverseeffect to the health ofpersons.




(b) Different types of service offered in different types of food and beverageoutlets

SIX difference types of service of food and beverage outlets

English service: this kind of service is often referred to as host serviceas an acute role is played by the host. Here the food is brought onplatters by the waiter which is then approved by the host. The hostthen portions food into plates of guests or allows waiter to serve(ENGLISH SERVICE. 2015).

French Services: This personalized kind of service where food isbrought from kitchen in dishes which are placed on table. The gueststhen help themselves in serving (FRENCH SERVICE, 2015).

Silver Service: The table is set by making use of sterling silverware.The food is then portioned into silver platters. Each guest is then

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served by making use of service spoon and fork. The food is thenpresented in silver dishes by making use of elaborate dressing.

American Service: it is a pre plated service where food is served inkitchen itself and brought for guest. The portion to be served ispredetermined by the kitchen so as to balance the nutrition and color.The service is usually common in coffee shops as it is required to befast (American food beverage service style, 2015).

Cafeteria Service: The service is majorly a part of canteens, colleges aswell as hospitals. In order to ensure towards a quick service, the menuis fixed and displayed on large boards (Cafeterias and Restaurant,2015). The guests are required to buy coupons on advance which isthen presented to the waiter. The food is then sometimes displayedbehind the counter and guests then indicates the choice.

Counter Service: It is also known as snack bar service where there is ause of tall stools that are placed along the counter. Guests then eat thefood on counter itself. In some cases, the covers are laid on countersthemselves. Food is then displayed behind the counter which can thenbe used by the guests for making a choice.

EIGHT types of Outlets

Specialty restaurantsIt deals with the special type of cuisine like Chinese, Italian or French.

The whole concept of the restaurant is typically related to the specific regionof the community whom it is going to serve. The food, service, uniform and

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decoration are authentic of the area on which it is based upon. One can feelthe culture and tradition of this area, when he enters in it. This restaurantoffers personalized services to its customersBanquets

This is normally attached to a hotel or restaurant. It caters a huge rushof people who gather in the banquet hall for events line reception, party,marriage ceremony, birthday, conference and seminar (determJay, Loessnerand Golden, 2008). This outlet is highest revenue generating in F and Boutlet in any commercial sector. In this outlet, generally buffet service isused as lot of guests has been served in a short span of time.

Coffee ShopThis is generally a part of the hotel. In a five star hotel, coffee shops

operate as per clock. These services used in coffee shops are very informaland is on one pace of service. Smaller coffee shops are operated individually,which provide self service to its customers.Grill room

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These types of hotels are generally attached to star hotels or alsooperate independently. They only provide a grill and brbequed items tocustomers (Kyle and et. al., 2004). The kitchen is way from the service areaby a glass partition so that guests can see the food preparation by chefwhich generates impulse buying. It provides the assurance of hygienic foodto its customers. In this method, table service is provided to customers asfood is prepared, plates in individual plates and serves to the customers.Discotheque

This is a modern type of dance restaurant which uses hi-tech soundand light systems to provide music and charm environment with dance floor.Only drinks and snacks are served to the customers. In hotels, discotheque islocated in the basement away from other areas because it contains heavysound. With this type of outlet, counter service is provided to customers asthey have to collect their drinks and snacks from the drink counter bythemselves (Magnus, and et. al., 2009).Pub

Pub individually operates which only serve beer to its customers. Theseating arrangement in pubs is very informal and designed as per therequirements for youth. The books and accounts are managed according tothe law and government regulations. Self-service is providing to thecustomers in the pub.Multi cuisine restaurant

These restaurant deals with more than one cuisine like Chinese, Indian,Italian, Continental etc. they are not based on the culture and tradition of aparticular region (Man, Lui and Lai, 2010). They also operate individually and

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have fixed hours of operations. Table service is provided in this type ofrestaurants to its customers.Cafeteria

These are of many types such as cafeteria located in ships andairplanes and cafeterias in hotels. Cafeteria located in hotels providescounter service to its customers. Cafeterias which are used to provide publicservices to its customers such as airplanes, railways and ships use trolleyservices to deliver meals and drinks to the customers available in this area(Meler and Cerovic, 2003).

(c) Explain the staffing financial implications when operating a food andbeverage outlet

Dish CostingDish costing is the cost occurred in the production of a dish in a food

and beverage outlet. It depends on the number of staff at a particular outlet.The greater number of staff, the greater the cost will be. If the staff at theoutlet will be lesser, the cost of the dish will be also lesser.Cost statement

Cost statement is a document which provides all the cost involved inoperating a food and beverage outlet (Nestle, 2013). It involves directmaterial, labor and overhead, which occurred during the operation of thisoutlet. The labor expenses and material expenses depend upon the staffhired in the outlet.Sales records

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Sales records are the information an enterprise have, such as howoften they purchase the product of this company, what they purchase andhow bills are paid by them. A food and beverage outlet can analyze thisinformation to find out who their best customers are, what they like the most,and what kinds of marketing approaches influence to them strongly.Variances analysis

Variance analysis is the comparison between actual output andbudgeted output in order to find out deviations and correct them (Gootman,McGinnis and Kraak, 2006). It highlights the causes of the variation betweenincome and expenses during a specific period compared to the budget. In afood and beverage budget, flexible budget is prepared to compare the actualand standard budget.

(d) Types of service systems offered in particular food and beverage outletsSilver service in a five star hotel restaurant

It is a style of serving food at formal meals in which waiter uses a silverspoon and fork in one hand to serve the food item to the dinner plate. Thistype of service is suitable for five star hotels as they can show their luxury



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and highly personalized services are delivered to them so guests feel cared.This is a splendor expresses to the guests and provide choices of selectingand quantifying food served to them.Counter service in a fish and chip shop

In counter services, food is provided to the customers at the counterrather than tables. Cooks prepare food is bulk and waiters refill thebeverages and remove plates (Hui and Evranuz, 2012). This type of service issuitable for fish and chip shop as it provides fast service and required lessstaff. The presentation is made for the different type of fish and chip disheswhich attracts customers.Buffet service for breakfast in a four star hotel

It is a type of self service provided to customer’s form of dining inwhich food is arranged on a long table, classified and placed according toproper sequence from appetizers to desserts. It is also a faster service andsuitable for four star hotels as the guests in these hotels are from highsociety and they may dislike the habits of waiters. It requires less staff and italso involves little wastage.Trolley Service during flights

Trolley services are used in flights to deliver the meals and drinks tothe passengers traveling in the flights (Jay, Loessner and Golden, 2008). It isthe best method to deliver food to the customer in airlines as it is convenientfor customers as well as creates fewer disturbances. The beverages aredelivered to the place of passengers in less time without any troubles. It alsorequires less number of employees so it saves cost as well.

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TASK 2(a) & (b) Design a table d’hote menu for a licensed outlet and calculation exerciseTable D'hote Menu

It can be regarded as a menu type where there is a presence of multi-coursemeals with a presence of limited choices that are charged at fixed total price.Such menus are also known as prix fixe (Table d’Hote Set Menu, 2015).

Sales price = Total cost + Desired profit

Table D'hote MenuStarter

Sweet and spicy cocktail meatballs (£ 2.00)

Melon & Strawberry Gateaux with Fruit Coulis (£ 2.50)

Prawn & Crayfish Cocktail with Chive & Marie Rose sauce (£ 0.50)

Main Course

Mushroom Ravioli with Tomato Sauce and Parmesan (£ 2.00)

Steamed Smokes Haddock with a Bubble & Squeak Potato Cake, PoachedEgg & Herb Oil (£ 0.50)

Beef & Mushroom Stronganoff served with Basmati Rice (£ 2.00)

Dessert

Hot Pudding of the Day (£ 1.00)

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Hot Waffle served with Honeycomb Ice-Cream (£ 1.00)

Raspberry & Vanilla Cheesecake with Lime Mascarpone and Fruit Puree(£ 0.50)

Beverages

Energy drinks (£ 1.00)

Juices (£ 1.00)

Coffee, Tea and Hot Chocolate (£ 1.00)

(c) Calculate the Costs for a range of beverage on the menuIn selecting the menu choices of the three course and beverages, I

have considered various factors like age, health, diet, hygiene and safety ofthe customers. Moreover, I also give focus on other elements such as ageingpopulation, vegetarians, kids, adults, diabetes patients. I have chosen HotPudding of the Day, Hot Waffle served with Honeycomb Ice-Cream,Raspberry & Vanilla Cheesecake with Lime Mascarpone and Fruit Puree forchildren and adults. Main reason behind designed the following menu isadults and children are like to eat spicy food. A separate food and beveragesare available for diabetes patients. For kids and aged people, starters arebest as they are full of preservatives (Hospitality Industry, 2013)

(d) Calculate the costs for a range of beverages on the menu

Items Fixed Variabl Direct Indirect Total cost (FC+VC)




cost e cost cost cost

Soup of the Dayserved with aWarmed Crusty

Bread Roll

0.5 0.5 1 0.25 1

Melon &StrawberryGateaux withFruit Coulis

0.5 0.5 0.5 1 1

Prawn &Crayfish

Cocktail withChive & MarieRose sauce

0.5 0.75 1 0.05 1.25

MushroomRavioli with

Tomato Sauceand Parmesan

0.5 1 1.25 0.75 1.5

SteamedSmokes

Haddock with aBubble &

0.5 0.25 0.75 0.5 0.75




Squeak PotatoCake, PoachedEgg & Herb Oil

Beef &MushroomStronganoffserved withBasmati Rice

0.5 0.75 0.5 0.25 1.25

Energy drinks 0.5 1 0.25 0.5 1.5

Juices 0.5 1.25 0.75 0.25 1.75

Coffee, Tea andHot Chocolate

0.5 0.5 0.25 0.5 1

(e) Describe and analyze the purchasing process for both equipment andmaterialsIn order to operate the activities at food outlets different types of

equipment or materials are used and required. This equipment are knives,plates, containers, fork, cutlets, spoons, serving containers and glasses. Thematerials issued in food preparation are vegetables, food, oils, spices andraw material. Therefore, the process of purchase of the equipment andmaterial is as follows.




The first step in this process is to find the need of equipment with theirspecific numbers and uses. Then a list is made for the requiredequipment.

The next step is to select the source of purchase by the outlet such asonline shopping, release tenders or hiring suppliers (Lin, 2002).

Finally, all the options considered by procurement department of thestore and the purchase is made by using best possible option.

After the reaching of materials and equipment, inspection is made andreceipts are collected from suppliers.

Then, the payment is cleared as per terms and conditions and afterinspection all items ate stored in safe and secure place.



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(f) Use and purpose of a financial statement in the food and beverageindustry

There are various financial statements can be used in the food andbeverages industry such as previous year financial accounts, balance sheets,profit and loss accounts, cash inflow and outflow etc. The use and purpose ofvarious financial statements in food and beverages industry are as follows.

The food and beverage industry is changing and growing continuouslyin recent times. These are huge variation in commodity prices, historicpicks in fuel and transportation costs and awareness about food andsafety. Therefore, financial statement helps min making stronger to thefood manufacturers in facing challenges.In this industry, to make informed decisions, producers can rely ontimely and accurate information on a financial statement which isaudited by a CPA (Magnusand et. al., 2009)These statements can validate numbers and helps in mitigating risksand uncover opportunities to contain costs.Financial auditors work with their colleagues in tax to assessopportunities for tax credits or deductions. They can also providesolutions for a range of issues such as technology and operationsimprovement.

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TASK 3(a) Plan a food and beverage menu for a Farewell party event

Items Prices (in £)

Food

Spicy and sweet moktails andcocktails

2

Mushroom and stilton starters 1

Fired and spicy potatoes 2

Fish and rice 0.5

Snacks 2

Beverages

Spicy and sweet cocktail meatballs 1

Sugar free ice tea 0.5

Orange and mango juice 2

Smoothies 1




Pineapple blast 1

Desserts

Choco lawa cake 1

Brownie with ice cream 0.5

Fruit salad 0.5

(b) Recommendations for the food and beverage menu and serviceStandards and quality

The food and beverage outlets should measure the quality of servicesprovided to them to customers. Staff members should use superior quality ofgoods to avoid cross contamination in food. The members also take care ofthe hygiene and cleanliness of the ambiance as well as the containers usedfor serving customers. Food organizations can also use quality standardssuch as ISO 9000 to ensure the best quality of beverages (Food & Beverage,2013).Cost

These types of outlets should use minimum resources in the shortesttime period to control the cost of food (Man, Lui and Lai, 2010). Theorganizations should purchase the raw material in bulk so that lower pricebenefits can be gained from the suppliers. At the time of delivery of goods,employees must be careful and responsible about the quality and quantity ofraw material.

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Presentation of foodThe presentation of food should be very attractive as it can attract the

guest by its physical presentation. The staff and waiters should be welltrained in delivering their services so that customers can feel joy in theatmosphere of these outlets.Safety

During preparing and cooking the food, it is required to made thesafety during preparation. It has avoided the risk of nay kind of harm to thecustomers.

(c) Health, safety and security issues of the working environmentIn a food and beverage industry, there are various issues involved in

the health, safety and security in the working environment. The quality ofraw material, the cleanliness of the kitchen, hygiene factor of containers tobe used in cooking should be given concentration otherwise it can adverselyaffect the quality of products. There may be possibility of accidents as theyuse complex tools and equipment for cooking. The services offered tocustomers should be observed as they may create harm to the health ofcustomers. The confidential information stored may be stolen for unauthenticuse and creates a question mark on the security of food outlets (Meler andCerovic, 2003). If the quality of raw material is ignored, it may harm thehealth of customers. The use of sharp weapons by chefs may create injuriesto them so it should be used carefully. Along with this, it is important toadopt the various kinds of health and safety equipment's for protecting the

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staff from the harms. The different types of policies should be used for theworkplace for protecting the employees.

CONCLUSIONIt can be concluded from the above report that food and beverage

industry gives a focus on the food products as well as maintain the qualitystandards in their services and food. The organizations also provide theirconsideration for the health, safety and security issues of the guests. Whileplanned an event various factors are considered such as age, culture, eatinghabits, and diet and hygiene factors. A budget is prepared for the wholeevent and it is focused that meal should not go over the budget. Inpreparation of hygiene and quality of raw material are given specialconsiderations as it is the matter of health of customer the food outlets.



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REFERENCESJournal & Books

Alliance, I. U. N., 2001. North/South Ireland food consumption survey (pp.1027-1127). Irish Universities Nutrition Alliance.

Brownell, K. D. and et. al., 2009. The public health and economic benefits oftaxing sugar-sweetened beverages. New England journal of medicine.361(16). pp.1599-1605.

Cen, H. and He, Y., 2007. Theory and application of near infrared reflectancespectroscopy in determination of food quality. Trends in Food Science& Technology. 18(2). pp.72-83.

French, S. A., Story, M. and Fulkerson, J. A., 2002. School food policies andpractices: a state-wide survey of secondary school principals. Journal ofthe American Dietetic Association. 102(12). pp.1785-1789.

Gootman, J. A., McGinnis, J. M. and Kraak, V. I., 2006. Food Marketing toChildren and Youth:: Threat or Opportunity?. National Academies Press.



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