Food & Beverage Operations Case Study Example | Topics and Well Written Essays - 5000 words

Food & Beverage Operations - Case Study Example Organising helps to keep things running smoothly and saves time and unnecessary work. There should be a system in performing the tasks and responsibilities. "Food Expo 2006" was the event that the Food and Beverage course students participated in. The expo fell under the category of Function and Event Catering. This category consists of weddings, dinner dances, social functions, business functions, working lunches, meetings, and conferences. Function catering is found in the commercial and non-commercial sectors of the catering industry. One month of planning involved working with the budget, marketing, labour utilization, etc. As the planning was being done, it was also important that there was flexibility in the planning as changes usually occur in catering events. Posters were created and displayed on the notice board as part of the marketing plan. A small contribution was collected in order to estimate the number of people who would attend and to insure that the message of the event was being circulated. A total of eighteen students met three times during that month. The students were divided into four groups with different tasks. The planning involved one of the key factors and that was to plan the menu. The most important part of the event is the meal and the meal experience is an event that starts the moment guests arrive. The menu consisted of Devilled Lamb Curry with Chopped Strawberries, Chicken Chablis, Mix Steamed Vegetables with Gravy, Thai Green Fish Curry, Boiled Rice, and Side Salad. In order to make the meal experience and the event go smoothly, much had to be done behind the scene. Since the food would be prepared in one area and the dining would take place in another area, it was important that students learned that the flow of materials (food, chairs, equipment, etc.) should be as direct as possible. If there are too many cross flows of traffic and back-tracking, then the risk of hazards increases and time is also wasted. This also affects the cost of labour (in the real business world). Carts, trolleys, and other mechanical aids that are available and/or can be accessed should be used in alleviating the human handling of materials. This should be concerned in the planning process. What is needed is determined by the types of events and the budget. The traditional method of food production was how the meal was prepared as the food was purchased raw and little dependency was placed on convenience foods. Fresh fish, lamb, and other ingredients were purchased at a nearby shop. At ten o' clock on the day of the event, everyone met at the basketball ground on the top floor. The food would be prepared in a nearby classroom and it had been cleared for that specific reason. Two gas burners, aprons, and caps were provided. Students were given instructions on how to proceed with the food preparation and cooking. Various instructions were given to each group. I.e., one group's instructions included setting the table as the food would be served at one o' clock that afternoon. Another group would prepare the Chicken Chablis. The lecturer started the camcorder in order to record the day's events and all that was taking place. The lecturer interviewed the groups