BTEC HND in Hospitality Management

Unit 1 Food and Beverage Operations Assignment title

Plan and develop recipes and menus within food and beverage operations

Tianjin Professional College

Unit code: 20719P Date issued: Submission date: Student name:

Common skills
1. Working with others

2. Managing and developing self 3. Managing Tasks and Solving Problems 4. Communicating 5. Apply Design and Creativity

Students self-assessment

Tutors comments

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Assignment 3
Assignment title: Plan and develop recipes and menus within food and beverage operations

Introduction: This is the third assignment of food and beverage operations. This assignment covers the third outcome of this course. The content of this outcome includes:
1. Examine the factors which affect menu and recipe development. 2. Investigate various methods of food preparation. 3. valuate the factors affecting menu compilation. 4. Analyze the factors affecting the compilation of a wine list and the purchasing of alcoholic beverages. 5. Plan and develop a menu and wine list for a hospitality event.

The aims of the assignment This assignment gives you opportunity to investigate the importance of financial controls within food and beverage operations, plan and develop recipes and menus better and think about how to apply them into future work. Assignment Scenario The purchasing agent in The Fairfax and Belvoir Woods Health Care Center has overall responsibilities for purchasing and receiving all foodservice products used in the community. The policy of Marriott Senior Living Services communities is to purchase all food from approved suppliers according to specifications. Currently, the F&B directors use Marriotts Food Standards and Specifications of Food and Services Management in healthcare facilities. These specifications include most products and meet the dietary needs of all residents, especially those eating in the assisted living and skilled nursing dining rooms. Marriott has a sophisticated and efficient procurement/distribution system that is unparalleled in the lodging and foodservice industries. It serves Marriott hotels, restaurants, and contract foodservices and provides them with purchasing economies of scale, an individualized ordering procedure organized around individual unit needs, a professional staff, and an extensive quality assurance program. All of them are helpful to the The Fairfax F&B directors and purchasing, storage, and inventory control activities.. The efficient and accurate purchasing must guarantee good menu items. Most items served in The Fairfax and Belvoir Woods Health Care Center are produced in the kitchen on the upper level of the Community Center. Most menu items are produced in the kitchen. Recipes are from the master file in the corporate office. Each recipe includes ingredient, the procedure, how it is to be served, garnishes, and suggested accompaniments.

What to do:
3

Task 1:
The food and beverage operation will purchasing various food, such as fresh food and prepared foods, which determine that different operation will adopt different methods of food preparation, please investigate various methods of food preparation.

Task 2:
Cookery styles, types of menus, etc. will impact the menu and recipe, so please examine the factors which affect menu and recipe development, and evaluate the factors affecting menu compilation (taste, color, texture, temperature, appearance).

Task 3:
The compilation of a wine list includes cover, size, materials etc., so please analyze the factors affecting the compilation of a wine list and the purchasing of alcoholic beverages.

Task4:
Different event in hotels or restaurants has different requirement for menu and wine list, please plan and develop a menu and wine list for a certain hospitality event.

Assessment criteria for tasks: A group of no more than four must finish all the tasks listed above. All the members must be involved in the discussion and preparation of each task. At the beginning of your report, indicate how and why you work together as a team. Pass All criteria identified in the assignment are met. Merit A range of suitable food and beverage operation techniques and methods have been used to collect, analyze and process data. (M1) Detailed knowledge and skills in food and beverage operations are applied and analyzed with using relevant theories and techniques. (M2) Food and beverage operations are coherently presented and communicated in a standard format that uses hospitality terminology accurately. (M3)

Notes Use a standard business report structure. Word process the report. Computer typed and printed; A4 paper, Use 14 point Arial or Times New Roman script. Use the Harvard referencing system. Limit the body of the report to around 2,000 words. Late work for a week will only be marked next year.