Assignment FOOD AND BEVERAGE

Submitted by ANCA TEREZIA OANCEA

ID 21748
Submitted to Mr. Desh Sharma
 1.3: Associate the cost and staffing implication for different
systems.
Food and beverage system is the very complex structure and not very easy to manage.
It involves various types of cost within it and need to be managed very efficiently. It could be
referred as the industry where the wastage of material is common and due to different
demands the need of cost structure is immense. Various types of cost include the cost of staff
which is working at the hotels or restaurants. Inventory control is the major demand of this
industry. Any type of excessiveness in the items and shortage of raw material can create
obstacles for the company. Labour cost includes the training and development cost their
recruitment cost etc. Purchasing the raw cooked food and other items are the variable cost
which incurred on the daily basis. Company can reduce their cost on this particular element
by managing their inventory effectively (Bharwani and Butt, 2012).
Apart from this the cost of equipment is also determine to be major cost. Restaurants
have to acquire certain equipments which can reduce the burden of kitchen staff and chefs.
Storage of food becomes easy due to those equipments. Hotels and restaurants should not
compromise on this factor as they can lose their service quality and their inventory can be
mismanaged if they don’t have better arrangements to preserve the food (Day and Barksdale,
2000). In different system the cost implication could be be different and there outcomes also
could diverse. The costing structure in labour cost helps in gaining the results on the ground
of improving the effectiveness of people on the other hand the restaurant related cost
structure helps on the ground of ensuring the resource management. With the help of this the
wastage of resource could be minimized. The inventory could be managed and through
training the people could contribute hugely in organizational success.
References
Books

Bechet, T. P., 2008. Strategic Staffing: A Comprehensive System for Effective Workforce. 2nd
ed. AMACOM Div American Mgmt Assn
Caruth, D. L. and et.al., 2008. Staffing the Contemporary Organization. 3rd ed. ABC-CLIO.

Barrows, C. and Powers, T., 2008. Introduction to Management in the Hospitality Industry.
John Wiley & Sons.
Shone, A, and Parry, B., 2004. Successful Event Management: A Practical Handbook.
Cengage Learning EMEA.
Cousins J, Foskett , D and Gillespie, C., 2002. — Food and Beverage Management .
Longman.
Journals:

Bharwani, S. and Butt, N., 2012. Challenges for the global hospitality industry: an HR
perspective. Worldwide Hospitality and Tourism Themes. 4 (2). pp.150 – 162.
Day, E. and Barksdale, H. C., 2000. Organizational Purchasing of Professional Services: The
Process of Selecting Providers. Journal of Business & Industrial Marketing. 9(3).
pp.44 – 51
Berghoef, N. and Dodds, R.,  2011. Potential for sustainability eco-labeling in Ontario's wine
industry. International Journal of Wine Business Research. 23(4). pp.298 – 317.
Davidson, G. C. M., McPhail, R., and Barry, S., 2011. Hospitality HRM: past, present and the
future. International Journal of Contemporary Hospitality Management. 23(4).
pp.498 – 516
Drake, R. P. and et.al.,  2013.  The lean and agile purchasing portfolio model.  Supply Chain
Management: An International Journal. 18(1). pp.3 – 20.