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Factors affecting recipes and menus for specific systems

Updated on July 1, 2017

There are various factors that affect how a business comes up with its recipes and menus. In coming up with recipes, they key factors to consider are the availability and costs of the ingredients as well as what equipment will be used in production. A food production organization has to work within a budget in determining how much will be spent on the equipment, the ingredients and on the staff. Staff is also a key factor because some recipes will require specialized staff for production.

The major menu management issues are menu planning, menu pricing, menu designs, menu operating and menu developments, (Ozdemir & Caliskan, 2014). Before any food is produced and served, a menu has to be planned and design as it will guide the consumers as to which food to order. Importance of menu planning can be gauged from the fact that menu planning starts before the conceptualization of any food and beverage operation, (Malik & Kumar 2012). In planning a menu, the ingredients available will have to be considered as they will determine the type of foods to be produced and also on how the menu will be priced. The ingredients available will be used to come up with various recipes and produce various foods thus the menu can only reflect the food that the hotel or restaurant or food production organization has the ability to produce.

Another factor that affects the menu is the targeted consumer. Different consumers have different preferences and different nutritional needs. Food that is to be consumed by patients in a hospital will have different nutritional requirements as compared to food to be consumed by students in a learning institution.

Cost and staffing implications for different systems

Different systems require different levels of equipment as well as staff and this means that the cost and staff will have an impact on the system chosen. The budget will determine the amount of equipment which can be purchased and thus impacting the food to be produced. The cost of staffing will impact the number of staff that a food production business can employ. This will have an effect on the system to be used because different systems have different staffing equipments. For example the use of sous vides system of food production uses expensive equipment for vacuum sealing and requires specialized staff. A food production business will have to ensure that their running costs and staff are relevant to the business and are not too expensive for the business. On the other hand, there has to be the right staff for the business to run. A traditional system of food production will require a lot of staff and some of the staff will have to be specialized so as to produce specialized foods. Cook-chill and cook freeze on the other hand will not require a lot of staffing.

Justification of the Suitability of Systems for Particular Food and Beverage Outlets

Each of the systems used in food production and service system is appropriate for particular outlets. This is because different outlets target different customers and produce different foods. Different outlets also use different service systems.

The centralized system is suitable for parties and events that are held outside. Food can be prepared at a centralized place then taken to the venue where it will be served. Food production is mainly done by a caterer.

The assembly system is suitable for events that are being held in remote areas or in situations where food has to be served to a large population in a short time such that there are time constraints to allow for preparation. It is also suitable for use where food ingredients are not locally available and therefore they are bought when already prepared and assembly is done at the location where the food is to be consumed.

Traditional system is suitable for a simple restaurant that has adequate flow of customers and food prepared is consumed at a high rate thus does not necessarily require storage. It is also suitable for institutions such as schools where the food has to be produced at the location and produced in large quantities.

The cook and chill, and cook and freeze systems are suitable for hotels or restaurants were food is not consumed at a fast rate and therefore food is prepared and chilled or frozen until it is ordered by a customer and it is heated before being served.

The sous-vide system is suitable for production of food that is intended for storage and will be consumed at a much later date as this methods preserves food for a long time. It is also suitable for food production organizations that produce food for sale as pre-packed portions and the customers can take away and eat at their own time.

The Use of financial statements in food and beverage operations

The various financial statements in food and beverage operations include receipts, sales records, cost statements, income statements and procurement records. Sales records will show the sales an organization is making and an income statement shows the income. The income statement reports one of the most critical company figures, (Bajkowski 1999). Cost statements are important showing the costs which a business incurs and procurement records help to keep track of what a business procures, how and when.

All these are useful in helping to track the expenses of a food and beverage business so as to ensure that the business is not making losses. Several factors point toward the importance of ‘comparability’ of financial statement information across firms in financial analysis, (Franco, Kothari & Verdi. 2009). The different

It is important to note how money is being spent, resources being bought, staff being paid and the number of sales made as well as how much money they bring. The different systems of food production and service delivery have different of costs and staffing requirements and it is important to have financial statements which can help to point out if the current system being used is effective or the business should employ the use of a different system for better profits. For example, a sous-vide system requires specialized staff and equipment as compared to a cook and chill system. The financial statements will help to show whether a sous-vide system is working or whether the business will do better if it adopts a different system such as a cook and chill or cook and freeze. The analysis of financial statements will provide an in depth look into whether the running of the business is efficient or not and if the business in making profits.

Use of cost and pricing process

Pricing strategy has played an important role in consumer behavior, (Musonera & Ndagijamana, 2011). To ensure that there are profits but still stay fair to the customers with a fair pricing module, a business has to use a cost and pricing process. Pricing analysis has to be done also to ensure that the price is fair to the consumers. The most basic reason for requiring that price or cost analyses be performed and documented is that it is a sound business practice, (LOYOLA University College, 2016).

This involves calculating the various costs involved in the business so as to establish how much is being spent in running the business. Once the costs are established, pricing of the produce is done according to the costs so as to ensure that profits are realized. There are various pricing strategies available and a business will apply a strategy that best suits. In determining the costs, the cost of equipment, cost of food resources as well as cost of staffing will be taken into consideration. The price of other factors such as transportation will be taken into account. A cost analysis actually examines the individual cost elements that comprise the total proposed price, (LOYOLA University College, 2016).

Once these have been summed up, the pricing of the food will be done such that there is enough money realized from sales to ensure that there is continuity in the business. This means that there will be enough money to pay for recurring costs such as staff salaries, buying of ingredients and other resources that are required continuously as well as money to buy other resources. For example, the traditional system of food production requires a lot of labor, a lot of equipment and is expensive. But on the other hand the assembly system requires less equipment and less staff therefore making it less expensive. This means that in terms of pricing, the assembly system will probably produce food sold at a lower price as compared to the traditional system of food production.

Analyze the Purchase Process

In food production and in food and beverage services, there are purchases involved. Purchase of equipment and other resources such as ingredients, equipment, dishes and others. But the purchases are not done in a disorganized manner. Once there is an item that needs to be purchased, a requisition and prices are sought from various potential suppliers and then the purchasing options are observed in terms of which suppliers are best suitable for supplying what is needed(Handfield, 2003).

What is important is the price of the commodity in relation to the quality. The type of evaluation varies with the nature, criticality, complexity, and dollar value of the purchase to be made, (CSMP & Tate, 2014). Once a supplier has been chosen, the purchase is initiated with the choosing of specifics and discussion of payment options and delivery dates. Once these are finalized, the goods are delivered and received. A receipt is issued and invoicing is done. Once the equipment or other resources are received, they are stored as needed and used as required. The purchasing process is done in a systematic manner and follows a process so as to ensure there is purchase of the right equipment at the best price possible for the best quality available. The purchasing process has to be efficient so as to have a business that runs smoothly. Purchasing efficiency and purchasing effectiveness represent different competencies and capabilities for the purchasing function (Kakwezi & Nyeko, 2010).

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