UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
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LO1
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
LO2 Understand the financial processes used in food and beverage operations
LO2 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
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LO3
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
UNIT
5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
LO4
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
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UNIT
5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand different food and beverage
production and service systems
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
2.1 discuss the use of financial statements in food and beverage operations
LO2 Understand the financial controls used in food and beverage operations
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
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
4.1 plan a food and beverage service for a hospitality event within an agreed budget
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
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UNIT
5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
This unit has links with:
Unit 6: Rooms Division Operations Management Unit 13:
Conference and Banqueting Management Unit 14: Hospitality Contract and Event
Management.It also provides a basis for Unit 12: Hospitality Operations
Management. This unit links to the following Management NVQ units:
A1: Manage your own resources
A2: Manage your own resources and professional development
B8: Ensure compliance with legal, regulatory, ethical and
social requirements
E1: Manage a budget
E2: Manage finance
for your area of responsibility
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and
safety requirements are met in your area of responsibility
E7: Ensure an
effective organisational approach to health and safety
F1: Manage projects
F5: Resolve customer
service problems
F6: Monitor and solve customer service problems
F11: Manage the achievement of customer satisfaction
F12: Improve organisational performance.
Essential requirements
Centres must have access to a variety of food and beverage
production and service systems, including the specialist equipment necessary to
illustrate operation. Access to suitable facilities for food and beverage
operations is essential. This can be a realistic working environment within the
centre or a suitable commercial business that learners can use to implement
their plans. Centres that have a catering store are advised to make use of this
‘real’ facility to demonstrate aspects of purchasing.
UNIT
5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Employer engagement and vocational contexts
Hotelympia and other hospitality exhibitions provide
excellent opportunities for learners to view specialist food and beverage
equipment and systems, and to collect information. Site visits to a range of
hospitality businesses will enable learners to experience the systems they have
studied. Local businesses may allow their facilities to be used by learners to
stage events. Employers may run events that could provide assessment
opportunities. Industrial placements or part-time employment within food and beverage
operations will help learners to experience different systems in a range of
environments. In particular learners who wish to pursue a career in food and
beverage management should look for these opportunities.
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