Organisational Brand

1 Evaluate the effectiveness of food and beverage operations
1.1 Set realistic criteria for the evaluation of food and beverage operations
1.2 Analyse the efficiency and effectiveness of food and beverage operations
1.3 Analyse the occupational, environmental and human factors that affect hygiene, health and safety
1.4 Evaluate the potential impact of non-compliance with regulatory requirements

2 Develop food and beverage operations
2.1 Allocate human and physical resources that are sufficient to meet objectives
2.2 Define the factors that affect the development of menus and wine lists and recommend changes to meet identified needs and within budget
2.3 Recommend changes to methods of food production and/or food and beverage service that meet identified needs and within budget
2.4 Explain how any changes may influence customers’ perceptions of the organisational brand
2.5 Evaluate the quality of staffs’ selling, customer service skills and the extent of their product and service knowledge

3 Understand how to arrange banquets and functions
3.1 Develop plans for banquets and functions that meet the specification within budget
3.2 Define menus, wine lists, cooking and service methods that are appropriate to the banquet or function
3.3 Address hygiene, health and safety issues for each event plan
3.4 Specify supervision and staffing arrangements for each event that are sufficient to meet the specification
3.5 Evaluate the success of the event against agreed criteria

4 Understand how to supervise the purchasing and storage of food and beverages
4.1 Define purchasing standards appropriate to the item to be purchased
4.2 Analyse the efficiency and effectiveness of the purchasing and storage of food and beverage items
4.3 Specify storage methods that are appropriate to the item being stored
4.4 Specify procedures for the issue of stock that are appropriate to the item

5 Manage the performance of staff in food and beverage
5.1 Agree targets and objectives that align with business needs
5.2 Provide training interventions that meet identified needs
5.3 Allocate and direct work to meet performance targets and quality standards
5.4 Manage underperformance and in accordance with organisational requirements
5.5 Analyse the principles of recruitment and selection of staff

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