Unit 5 Food and Beverage Management - level 4 in business

Unit 5 Food and Beverage Operations Management - level 4 in business

Food and Beverage Managemen

Task A Understand different food and beverage production and service systems (ref: L01)

Learners are required to do a Power Point Presentation to complete Task A. This is a group work. You can be in a group of 4-5 learners. The presentation should cover the whole of Learning Outcome one (i.e.1.1, 1.2, 1.3 and 1.4). You are suggested to prepare no more than 20 slides for your presentation. Time limit for each group-presentation is 15 minutes.

Task B Understand the financial controls used in food and beverage operations (L02); Be able to devise menus for hospitality events (L03)

Carry out research into the understanding of financial controls used in food and beverage operations, and justifications of chosen items on the menu. Using your research, produce a written report of your findings which should include:

a. Discuss the use of financial statements in food and beverage operations (ref: 2.1)

b. Demonstrate the use of cost and pricing processes (ref:2.2)

c. Analyse the purchasing process (ref:2.3)

d. Compile food and beverage menus for a hospitality event (ref: 3.1)
e. Justify the selection and suitability of recipes for menus (ref: 3.2)

Task C Review of recent development (L04)

Provide a written account demonstrating your understanding of menus within a given budget of a hospitality event, and its implementation in service industries businesses. It should provide an insight on the:

a. Plan a food and beverage service for a hospitality event within an agreed budget (ref:4.1)

b. Implement the planned service maintaining standards of quality and health, safety and security. (ref: 4.2)

c. Evaluate factors to determine the success of the service, making recommendations for improvement.

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