Unit 11: Principles of Food and Beverage Operations Management
Unit reference number: J/504/2222
Credit value: 9
Guided learning hours: 58
This unit has been devised to assess learners’ ability to understand how food and beverage service operations can be effectively implemented. This includes knowing how menus for events can be developed.
This unit introduces learners to different food and beverage production and service systems. They will develop an understanding of the financial controls required in food and beverage operations. Learners will look at how to develop menus for hospitality organisations and how to provide food and beverage services for these.
Learners will explore the characteristics of food production and food and beverage service systems. They will analyse the factors affecting recipes and menus that are suitable for particular service systems, and justify which systems would be suitable for particular hospitality organisations.
Learners will investigate the use of financial statements and cost and pricing processes in food and beverage operations. They will look at ways of analysing purchasing processes.
Learners will explore menu development, beginning by identifying menu requirements for their customers. They will look at how food trends may impact on menu items and how the balance of a menu can take account of flavours, colours, costs and styles.
Learners will look at how budgets can be developed for hospitality operations and how to coordinate and deliver food and beverages efficiently to customers through staffing. They will investigate how the quality of food and beverages can be monitored during service and the factors that determine the success of the service. Learners will also investigate how recommendations for improvements to service can be communicated to colleagues.
Learning outcomes and assessment criteria
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
On completion of this unit a learner should:
1 Understand different food and beverage production and service styles
Explain the characteristics of menus and
food and beverage service systems
Analyse factors affecting recipes
and menus suitable for particular service systems
Compare the costs
and staffing implications for different service
suitability of styles for particular food and beverage outlets
2 Understand the financial controls used in food and beverage operations
use of financial statements in food and beverage operations
Illustrate the use of cost and pricing processes
Explain how purchasing processes can be analysed
3 Know how to develop
menus suitable for hospitality
Explain how the menu requirements of customers can be identified
Analyse how food trends
may impact on menu
items included on menus
Analyse how the balance of a menu can take account of flavours, colours, costs and styles
4 Know how to provide
food and beverage services for hospitality
Explain how budgets
for food and beverage operations should be developed
Explain how staff may
be coordinated to deliver an efficient delivery of food and beverages to customers
Review how the quality of food and beverages can be monitored during
the factors that determine the success of the service
how recommendations for improvements in service can be communicated to colleagues
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