FOOD AND BEVERAGES OPERATIONS
DEFINE, COMPARE, EXPLAIN, DISCUS ADVANTAGES & DISADVANTAGES, AND ANALYSE WITH DIAGRAMS. TABLE OF CONTENTS, ASNWERS TO BE NUMBERED AS IT IS IN THE QUESTION TASK ONE IS REPORT ESSAY TASK TWO IS REPORT ESSAY
NOTES:
1. TABLE OF CONTENTS
2. GOOD INTRODUCTION
3. EXCELLENT BODY REPORT WITH DIAGRAMS
4. GOOD CONCLUSION
5. REFERENCES
ALSO NOTE THAT ALL QUESTIONS MUST BE ANSWERED AND EXPLAIN, DEFINE AND DISCUSS, ACCESS AND EVALUATE ALL QUESTIONS WHERE NECESSARY AND WITH DIAGRAMS WHERE NECESSARY.
…………………………………………………………………………………………………………………..
The Scenario
Students of this course are preparing for an event to celebrate ‘end of term’. You have done the necessary preparation and secured a local-community pub to host the party. You have invited all of your classmates, their spouses and children.
Among the 60 guests, 50 of them are adults and 10 children. Subsequently, you also have 10 vegetarians and 4 guests who suffer from diabetes. Therefore, you ought to consider appropriate Food & Beverages to satisfy everyone’s need. You should also have exciting options for children to eat and drink. It will be wise to have a selection of dessert/sweets to comfort everyone in the party.
Your budget is £1000 for the Food and Beverages, and all serving staff. You want the party to be an enjoyable as well as memorable experience. Prepare a Food and Beverage menu, and also suggest the appropriate serving style of chosen Food and Beverages.
Task C Review of recent development (LO4)
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)( LIST AND EXPLAIN EACH STANDARDS OF QUALITY AND HEALTH, SAFETY & SECURITY)
c. Evaluate factors to determine the success of the service, making recommendations for improvement (ref: 4.3)