Summative assessment will consist of a report of 2,000 words which will explore the factors that affect Food and Beverage operations management and the benefits of control processes, procedures and documentation in the food and beverage sector.
A large hotel operates two restaurants, a carvery and a table d’hote. There is a maximum capacity of 80 covers in each outlet and the hotels capacity is 220.
1:- Discuss the different styles needed for staffing and service of the two restaurants.
2:- Explain what procedures and processes will allow for maximum revenue in each area and how are they implemented.
3:- What alternative restaurant styles could be utilised