FOOD & BEVERAGE PRODUCTION AND SERVICE SYSTEMS
Assignment title
(COVERING LO1&LO2)
In this assessment you will have the
LO Learning outcome AC opportunity to present evidence that Task no. Evidence
(LO) shows you are able to: (Page no)
Understand different Discuss the characteristics of food
1.1
food and beverage production and food and beverage service
LO 1 1
production and service systems
systems
Discuss factors affecting recipes and
1.2 menus for specific systems. 1
Compare the cost and staffing implications
1.3 for different systems. 1
Justify the suitability of systems for
1.4 particular food and beverage outlets. 1
Understand the Discuss the use of financial statements in
2.1 2
financial controls used food and beverage operations
LO 2
in food and beverage Demonstrate the use of cost and pricing
2.2 2
operations processes.
Analyse the purchasing process.
2.3 2
Learner declaration
I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.
Student signature: Date:
,
, Assignment brief
Unit number and title Unit 5 FOOD & BEVERAGE OPERATIONS MANAGEMENT.
Qualification Pearson BTEC Level 5 HND Diploma in Hospitality Management
Start date
Deadline/hand-in
Assessor
FOOD & BEVERAGE PRODUCTION AND SERVICE SYSTEMS
Assignment title (COVERING LO1&LO2)
Purpose of this assignment
The Purpose of this Assignment is to introduce learners to the practical aspects of food and beverage
production and service. Because of the nature of their job, hospitality managers need to have basic levels of
practical skills, enabling them to work effectively within different kitchen and restaurant environments.
Managers may need to work in kitchen and restaurant environments to support operational staff in times of
need or to establish themselves as credible team players.
Scenario
You have completed your HND and landed a job as the Executive Chef of a 5 star hotel in the city centre
where they are opening a new F & B outlet. Because of this location, the hotel is used by both domestic and
incoming tourists and business people. The hotel’s biggest clientele is corporate conferences & high profile
business men.
The general manager requires you to:-
i. Recommend Food and Beverage production / service systems suitable for the new outlet and justify
your choice. (Give advantages and disadvantages of the systems.)
ii. Come up with an effective control system in order to meet your financial goal as well as satisfy your
customers.
Task 1 : (LO 1: M1, M3, D1)
As you are aware, there are different methods of food production and beverage service systems that exist
within the contemporary hospitality industry. Based on the request of your general manager, you need to
present a report that discuss the different aspects of food and beverage production and service systems and
their suitability for your new outlet.(Justify your choice)
Assignment title
(COVERING LO1&LO2)
In this assessment you will have the
LO Learning outcome AC opportunity to present evidence that Task no. Evidence
(LO) shows you are able to: (Page no)
Understand different Discuss the characteristics of food
1.1
food and beverage production and food and beverage service
LO 1 1
production and service systems
systems
Discuss factors affecting recipes and
1.2 menus for specific systems. 1
Compare the cost and staffing implications
1.3 for different systems. 1
Justify the suitability of systems for
1.4 particular food and beverage outlets. 1
Understand the Discuss the use of financial statements in
2.1 2
financial controls used food and beverage operations
LO 2
in food and beverage Demonstrate the use of cost and pricing
2.2 2
operations processes.
Analyse the purchasing process.
2.3 2
Learner declaration
I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.
Student signature: Date:
,
, Assignment brief
Unit number and title Unit 5 FOOD & BEVERAGE OPERATIONS MANAGEMENT.
Qualification Pearson BTEC Level 5 HND Diploma in Hospitality Management
Start date
Deadline/hand-in
Assessor
FOOD & BEVERAGE PRODUCTION AND SERVICE SYSTEMS
Assignment title (COVERING LO1&LO2)
Purpose of this assignment
The Purpose of this Assignment is to introduce learners to the practical aspects of food and beverage
production and service. Because of the nature of their job, hospitality managers need to have basic levels of
practical skills, enabling them to work effectively within different kitchen and restaurant environments.
Managers may need to work in kitchen and restaurant environments to support operational staff in times of
need or to establish themselves as credible team players.
Scenario
You have completed your HND and landed a job as the Executive Chef of a 5 star hotel in the city centre
where they are opening a new F & B outlet. Because of this location, the hotel is used by both domestic and
incoming tourists and business people. The hotel’s biggest clientele is corporate conferences & high profile
business men.
The general manager requires you to:-
i. Recommend Food and Beverage production / service systems suitable for the new outlet and justify
your choice. (Give advantages and disadvantages of the systems.)
ii. Come up with an effective control system in order to meet your financial goal as well as satisfy your
customers.
Task 1 : (LO 1: M1, M3, D1)
As you are aware, there are different methods of food production and beverage service systems that exist
within the contemporary hospitality industry. Based on the request of your general manager, you need to
present a report that discuss the different aspects of food and beverage production and service systems and
their suitability for your new outlet.(Justify your choice)
