Unit 5 Food and Beverage Operations Management

Unit 5 Food and Beverage Operations Management

Task 1: Discussion about the basic function of the food and beverage.

1.1 How does efficient food production can be achieved?

1.2 Define the various factors that need to be considered while planning a menu.

1.3 Why you should understand cost and staffing requirements of the systems?

1.4 Explain the suitability of the different systems

Task 2:

2.1 Define main financial statements which may be used to control and manage the finances.

2.2 Explain elements involved in the costing of a dish or a recipe.

2.3 Illustrate the purchase process in the food and beverage industry.

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