Rosemarie Teresa F.

Pil BSHM – 1
I058 M/Th: 7:00 – 8:00 & 11:00 – 12:30 a.m. Assignment No. 5

Instruction: Research and discuss the different procedures on how to

manage Food and Beverage Operations in lodging organizations. Do not
forget to provide the literature cited. 

The F&B department, which is typically the largest in a hotel, is

responsible for procuring goods and supplies as well as their storage,
retrieval, processing, and serving. Serving can take place during room
service, in hotel bars and restaurants, as well as in banquet and meeting
rooms. In hotels, restaurants, and other catering establishments, food and
beverage control refers to the guidelines and laws governing the expenses
and income associated with operating catering operations. a wide range of
tasks that require the involvement of the staff, including buying raw materials,
making food and beverages, maintaining material inventories, continuously
maintaining service quality, managing various catered events, and—most
importantly—analyzing business results to determine future policies. It is the
system by which management analyzes and assesses the outcomes of all
operations related to the food and beverage industry.

Therefore, the order of operation for all food and beverage service
operation is as follows:

Step 1: Purchasing - Depending on organizational structure and

management policies, any one of a number of individuals may be given
purchasing responsibility in foodservice operations. In certain
establishments, it is customary to see owners or management assume the
responsibility, while in others, the purchasing responsibilities may be
delegated to a chef or a steward. In some hotel/motel companies, a
member of the purchasing department who is in charge of buying all the
materials used on the property might even place meal orders. The main
goal of setting up control over purchasing is to guarantee a continuous
supply of enough of the necessary meals, each of the quality acceptable
for its intended use, bought at the most advantageous price. The
procedures involved in beverage operations are the same as those related
to food management that were previously addressed; that is, just like food,
beverages must be acquired, received, stored, issued, produced, and sold.

Step 2: Receiving - The products are delivered by the vendors to the

receiver. He makes sure the product is of the proper kind and amount. He
deals with the delivery team on behalf of the supplier and authenticates
the corresponding receipts. Receiving control is primarily used to ensure
that each item is delivered in the amount, quality, and price that were
specified in the order.

Step 3: Storing - By choosing specific brands, management in a beverage

business determines the required quantities of such brands and places
orders at the best prices in order to meet quality standards. One is
essentially determining the price of the beverages that will be sold at the
institution by doing this. In general, the rules set forth for food storage
should cover five main concerns: the state of the facilities and equipment,
the arrangement of the foods, the placement of the facilities, the security of
the storage areas, and the dating and cost of the stored foods.

Step 4: Issuing - Foods that were carried in inventory and charged to cost
as issued were referred to as stores and those that were classified as
directs as those that were charged to cost as received. When discussing
issuing, this distinction becomes very crucial. To guarantee the prompt
discharge of beverages from inventory in hotels and restaurants, issuing
control is implemented. This helps to accomplish two key goals. The
required quantities; To stop the misuse of alcoholic beverages between
the time they are released from inventory and delivered to the bar.
Managers must take all necessary precautions to ensure compliance with
the law and manage the quantity of alcoholic beverages distributed.
Issuance quantity are used for the purposes for which they were intended.

Step 5: Preparing - This includes preparing different food items and new
drinks. The bartenders make cold cocktails and mocktails, while the cooks
create a variety of meals.

Step 6: Presenting - By placing the meal on a platter and attractively

adorning it, they also make the dish seem its best. Fruit slices are used to
embellish the glasses, stirrers, and sippers as well as the beverages
themselves.

Step 7: Serving - Serving food and beverages to customers in order to

meet their diverse demands is the primary purpose of this industry. By
 providing excellent customer service, you can meet the physical, financial,
and psychological demands of your clients.

Step 8 - Consuming - The visitors take up this role. The appropriate staff
members take stock of the consumed and balanced supply of food and
beverages at the service end and keep it current with the most recent
data.

References:

- Cavagnaro E. (n.d.). The Food and Beverage Department: at the heart

of a sustainable hotel. Retreived from
https://www.goodfellowpublishers.com/free_files/Chapter%2015-
8c189e108a4a9411ffde7a987407dcf7.pdf

- Dittmer, R.P. (2003) Principles of Food, Beverage, and Labour Cost

Controls, 7th edn. John Wiley & Sons, New York.

- Tutorialspoint. (n.d.). Food and Beverage Services - Operations.

Retrieved from
https://www.tutorialspoint.com/food_and_beverage_services/food_and_bever
age_services_operations.htm#

- Bartleby. (n.d.). Importance of Customer Service in Food and Beverage

Industry. Retrieved from https://www2.bartleby.com/essay/Importance-Of-
Customer-Service-In-Food-And-PJFZDVYZLE6#:~:text=The%20basic
%20function%20of%20this,economic%20needs%20and%20psychological
%20needs.