Beverage Management

In: Business and Management

Submitted By ffang0715
Words 1518
Pages 7
Winters Calling – A Modern Approach to High Tea during the Winter Season
Place
Winter – a special time of the year - filled with majestic beauty, but yet being the coldest of all seasons. The winter air, chill with a hint of magic, often gives off the feeling of barren and emptiness. However, winter is in fact concealing its warmness inside the very hearts of people with occasions such as X’mas in the West and New Years in the East. Thus winter season is a wonderful opportunity for restaurants to provide a venue for family, friends and the like to gather around and enjoy being together.
Almost all afternoon tea sets in five star hotels follow a cookie cutter approach of Victorian styled porcelain cups and pots with a silver tea set stand. In order to break the status quo, modern design & style should be used because it can not only match the taste of younger generations and but also renovate the look and feel of old-fashioned restaurants – fabricating a past meets present type of creation. Modernism gives restaurants a new outlook with an emphasis on minimalism – the lack of clutter - thus, bringing the “less is more” concept to life.
With more and more customers visiting hotels for various reasons, internationalization becomes a mandatory process the hotel’s restaurants to go through, not only in language and décor, but also in food and beverages provided. Menu design, flavors, cuisines, as well as ingredients all need to be sourced globally due to a never ending diversification of customers.
Winters Calling utilizes the concept of modernism to create a High Tea Menu, starring the winter season, for Five – Star hotels. Along with the incorporation of both East and West elements, Winters Calling is a dining adventure for customers who not only seek chic and new experiences, but also those who prefer classic traditional styles - by creating an afternoon…...

Similar Documents

Beverage Company

...integrated part of UNICER portfolio, which means it follows this company values and strategic moves. The vision of UNICER is to make its brands the first choice for consumers and so its mission is to conquer the consumer preference for its brands, being their favorite partners, getting the recognition and proper appreciation from the community, and guaranteeing the income and trust of its shareholders. The current executive president of UNICER is António Pires de Lima and the group shareholder structure is divided in the following way: Carlsberg 44% and Viacer 56%. The Holding Viacer is formedby three Portuguese groups: Violas (46%); Arsopi (28%) and BPI (26%). Therefore one may conclude UNICER is in its majority Portuguese. Other water and beverage brands that constitute its portfolio are listed in ANNEX I. In fact, this group holds the totality of VMPS waters, Vidago, Melgaço and Pedras Salgadas. Pedras Salgadas is then subdivided in three sub-products: Água das Pedras (simple, naturally carbonated, with no flavor), Pedras Salgadas Levíssima launched in 2005 (similar water with a lower CO2 concentration, competing with fresh water), and Pedras Sabores launched in 2007 (competing with tea, in case of Lima & Hortelã, Limão & Chá Verde, and fruit juices, in the case of Framboesa & Ginseng and Maçã Verde & Cidreira). According to a by a marketing study from Castelo Branco, in Portugal some of the competitors to simple Água das Pedras are Frize, Castello,......

Words: 3094 - Pages: 13

Island Beverages

...ISLAND BEVERAGES Island Beverages is a Company that is engaged in the production and distribution of hygienic and healthy drinking water . The competition in this market is on the rise due to increased competitors in the market. In order to establish as a better firm in this competitive market , island beverages must rebuild their brand image and make the customers believe that it is the best germ-free , clean and healthy drinking water. The major production process of the island beverages company is well equipped with appropriate and efficient use of machinery. Although , there are various fields that require further improvements in order to boost the brand image of the company . Following are the diverse issues / problems that must be solved for the enrichment of the company : Q.1.The cleaning process of the bottles must get better. The cleaning process of the company can get better if they start using boiler instead of using an automatic cleaner in the cleaning process , where the bottles are boiled at a considerable temperature in order to clean the bottle from external as well as internal side. In addition to the above solution , another alternative is to discourage manual cleaning as it can be very exhaustive for a man to work for so many long hours which would be inefficient as well. Q.2.The process of packing the bottles can be made efficient. There are several chances that while in the process of filling the bottles, the bottles...

Words: 427 - Pages: 2

Hector Beverages

...required by Hector Beverages, and provided by Bizom are: * Order Booking: A system to allow field salesmen to book sales directly from their mobile phones. * Salesperson Management: A workflow module to take care of the daily routine of salesman, from the time he picks up the inventory from the warehouse till the end of the day when unsold inventory is returned back. * Scheduling: A functionality aiding sales managers to set and manage the daily schedules of salespersons working under them. * Discount Management: A discount management system to be integrated, so that discounts can be planned and disbursed more effectively. * Inventory Management: These modules track inventory levels across warehouses, and alert when levels of a particular product fall below the desired levels of Hector Beverages. * Contact Management: These modules essentially track all communications and contacts made to a particular customer, the purpose of the communication, whether any follow up is required and of what kind. * Sales Lead Tracking System: This system will help to list potential customers, either through paid databases, or consumers of a similar product. * Billing System: This will help salespersons to directly receipts on field using a Bluetooth printer, thereby eliminating the need for manual printing. * Sales Forecasting and Analytics: Modules developed for better monitoring and decision making for managers and middle managers. Hector Beverages......

Words: 1296 - Pages: 6

Food and Beverage Operation Management

...Introduction: This report aims to describe and evaluate the financial statements in food and beverage operations, the process of cost and pricing and its specifications and to analyse the steps in purchasing process. 2.1. Demonstrate the use of financial statements in food and beverage operations Various food and beverage establishments publish their financial reports and statements like balance sheets or cash flow in the end of each tax year, simply for the aim of evaluating their progress in comparison with the previous tax years. Financial statements are counted for productive in any company’s financial history. Their aim is to assess the performance of the company when compared to other companies. Financial statements also serve for judging the financial location of the company in a certain year. Financial reviews are also used to provide shareholders with an approximate idea of the establishment’s performance and dividends. Financial statement consists of three parts: -cash flow -income statements -balance sheets Consequently financial statements are the most significant fragment of any company’s future plans. They are the single direct source for evaluating business’s economic performance-they give information about the effectiveness, financial health, and the capability of paying obligations. Some of the people who count on financial statements are managers, experts, advocates, investors, creditors, clients and suppliers. The four types of financial......

Words: 1387 - Pages: 6

Phizz Beverages

...Running Head: Phizz Beverages of Switzerland Phizz Beverages of Switzerland Learning Team C University of Phoenix November 30, 2009 Ruth Admal SWOT Analysis STRENGTHS: The company Phizz Beverages is a reputable business with strong marketing background and dedicated employees. The company has been in existence for over 20 years therefore has built a strong history with the general public as a family oriented business. The company continues to work on its management team to promote exceptional customer satisfaction and quality decision making to increase profits. Provide loyalty to customers and employees. WEAKNESSES Build stronger relationships with customers. Excel at continuing to keep the cost per can at a stable rate so that profits would remain constant but competitive with other competitors. Build new client services to increase product sells, there is a lack in advertising of the product being offered. OPPORTUNITIES Expanding products and providing more services to customers than just sales. Provide opportunity for growth and upgrade to a bottle container. Increase marketing strategy to increase sales and revenue. Provide marketing training. THREATS Local competitors with lower prices. Targeting employee strengths and weaknesses regarding customer service. Developing price war with new competitors in the local area. Justification of Selected Country The international country selected is Switzerland. ......

Words: 1238 - Pages: 5

Australian Beverages

...Understanding the external environment (Industry attractiveness) 1. Identify the industry, product segments and value chain. The industry is the Australian Non-alcoholic beverage industry. Currently, Australian Beverages Ltd is the second largest competitor behind Butlers Corporation. Industry consolidation has been occurring but is not expected to continue in the future due to the relatively high market shares held by major competitors. Core operations cover processing and bottling (not retailing). Product segments include CSD (in decline stage), Diet CSD, Fruit Drinks, Milk Drinks, Energy Drinks, Sports Drinks, and Ready to drink coffee/tea. Entry into the snack food market was recently undertaken. 2. What is the current life cycle position of the industry? The Australian Non-Alcoholic Beverage Industry is at the mature stage of its life cycle. Whereas, the bottled water manufacturing industry is currently in growth stage. Major segments of the bottled water industry are still water and sparkling water. 3. What have been the key issues affecting historical and future industry growth? What was their impact or their likely impact and the overall assessment of the industry’s future growth? Key Issues influencing growth, using PESTEL Model (Analysis of industry as a whole including bottled water industry. Trends in broad industry also impact the bottled water industry) FACTOR ISSUE Historical / Future NATURE OF IMPACT (+ / = / -) Politics  Import Tariffs – only affects...

Words: 976 - Pages: 4

Food and Beverage

...Introduction In this assignment, the main concerns would be analysed utilising the information provided in this case study and help identify various possibilities, which affected the inaccurate accounting figures. A critical evaluation of the current procedures would be carried out, as these procedures in terms of purchasing, receiving, storing and production would be suggested to the general manager. Likewise, appropriate and professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of...

Words: 1498 - Pages: 6

Picking a Career in Hotel and Lodging or Food and Beverage Management

...Picking a Career in Hotel and lodging or Food and Beverage Manage Principles of Hospitality & Tourism Assignment 1: Careers in Lodging and Food and Beverage Many people go to college to prepare for careers in either the hotel or lodging industry or the food and beverage industry. For those still preparing in school, now is a good time to think about which one of these will be the right choice, if they are still uncertain. To make an informed decision, a description of what types of jobs an aspiring manager can expect in each industry will be given. In particular, a look at how life differs for the lodging GM versus the food and beverage GM will be included. It will also be helpful to see how each of these industries has fared economically in the recent past, and forecast how they will perform during the next decade. Finally, what each industry can do to attract and retain great managers will be recommended. Breakdown of Lodging Management This type of management position requires a person who is good at being organized and communicating well with all sorts of people. The more able the candidate is at operating efficiently under pressure, the better. This position will demand that the holder can make difficult decisions quicker on their own. This management position can be quite monotonous and require more than 40 hours per week, and some managers have to be on-call every day in case of emergencies. Management positions can be divided into different types that......

Words: 1637 - Pages: 7

Food Beverage

...Course Name: HND in Hospitality Management Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to:  Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was......

Words: 4819 - Pages: 20

Food & Beverage

...Introduction: We are the members of the management team of the Food and Beverage Department of a 5-star hotel located in city center. The occupancy rate of the hotel has been stable for the past three months at the level of 85%, but the profit generated from our department has been rather unsatisfactory, compared with our historical data and the performance of our competitors. Aims: The aim of preparing this business proposal is to illustrate our plan of how to improve the profitability of our department. In order to improve the profitability of our department, we need to identify what are the (1) problems as well as how to tackle those problems and (2) what else we can do. (1) Problems and Solutions: (Profit sensitivity analysis) By using the method of profit improvement, Profit Sensitivity Analysis, we can identify some key factors of a business, which are products, services (about staff and equipments), the prices and the atmosphere and mood. More important is that the existed problems of our department, in a certain extent, can negatively affect the key factors. Therefore, we need to take the initiative to tackle those problems as soon as possible. At first, the most significant factor should be the quality of our products. Thus, we should be concentrated on our ingredients and dishes. However, we are facing some problems. Some of our ingredients come from Japan and the nuclear problem leads to some negative effects like some of the materials are......

Words: 2704 - Pages: 11

Food and Beverages

...ANALYSIS OF FOOD AND BEVERAGE INDUSTRY Table of Contents Introduction 3 Case Study- Part 1 3 1. Types of Menu 3 1.1 The Lamb- pub 3 1.2 Berners Tavern- restaurant 3 2. Food production system 4 2.1 The Lamb- pub 4 2.2 Berners Tavern- restaurant 4 3 Service systems 5 3.1 The Lamb- pub 5 3.2 Berners Tavern- restaurant 5 4. Implications of staff of different systems (comparison and discussion between two establishments) 5 5. Conclusions in regards to menu suitability and establishment of F & B 6 5.1 The Lamb- pub 6 5.2 Berners Tavern- restaurant 6 6. Recommendations for a better system 6 Case study –Part 2 7 An explanation of the purpose of using a cost of the recipe. 8 Case study -3 10 3. Providing food & beverage in hospitality event 10 3.1 Deciding event for dinner 10 3.2 Event action plan 10 3.3 Sending Invitations 11 3.4 Food & drink menu 11 3.5 Service plan 11 3.6 Table plan 11 3.7 Calculation of event costs 12 3.8 Overall plan 13 3.9 Safety and security 13 3.10 Shopping list 13 3.11 Evaluation 13 3.12 Implementation & delivery 13 Conclusion 13 References: 14 Introduction Food and Beverage is an important part in the hospitality industry. It is through this department where a large amount of business is being transacted on a high note (Park et al. 2014). There should an arranged system to serve the food. There are many different sectors of the food industry that is needed to maintain the total sector...

Words: 3352 - Pages: 14

Unit 5: Food and Beverage Operations Management

...UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different food and beverage production and service systems Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering LO2 Understand the financial processes used in food and beverage operations Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting Purchasing process: requisition of equipment and supplies; purchasing options; purchase......

Words: 969 - Pages: 4

Australian Beverages

...case study Australian Beverages Ltd—Pre-seen case study information A Introduction to Australian Beverages Ltd In 1937, Australian Beverages Ltd (ABL) commenced manufacturing soft drinks [non-alcoholic drinks rather than ‘hard’ drinks that contain alcohol]. During the 1970s and 1980s, the company expanded its beverage portfolio by entering into other non-alcoholic beverage categories, such as fruit- and milkbased drinks. In 2011, the company was Australia’s largest supplier of non-alcoholic beverages. Tom Dwyer, the current Managing Director, has been with the company since 2008. He joined the company at a time when carbonated soft drinks (CSDs) growth was stagnating and shareholder confidence in the company was waning. Dwyer established a strategic planning team within the company to assess the current product portfolio and identify organic and acquisition growth opportunities. From this review the importance of operational excellence was identified and strong investment was made in world-class manufacturing facilities and systems. Process re-engineering was implemented to reduce the costs of manufacturing and time-to-market. Given the declining consumption of CSDs, Managing Director Tom Dwyer has sought to reduce ABL’s reliance on them, focusing on growing new products and entering new non-alcoholic beverage categories since his appointment in 2008. Alongside significant investment in product development of other non-alcoholic beverages, several......

Words: 7451 - Pages: 30

Australian Beverages

...Exam cases:  Patties Foods Ltd (PFL)  The death of the iPod  Australian Beverages Ltd Pre-seen exam information Semester 1 2012 Global Strategy and Leadership © CPA Australia Ltd 2012 Case Scenario 1 Patties Foods Ltd (PFL) Patties Foods Ltd (PFL) is a leading manufacturer in Australia’s branded frozen food industry. The company can trace its origins back 50 years to a small cake shop in the Victorian country town of Lakes Entrance. This cake shop was purchased in 1966 by the Rijs family who soon extended into pies and bread rolls. The business continued to grow through acquisition and product development and subsequently refocused its business around frozen savoury, dessert and fruit products. The company listed on the Australian Stock Exchange in 2006. Two members of the Rijs family remain involved in the company as board members. Today PFL is a major supplier and marketer of frozen savoury, dessert and fruit products. It has some iconic Australia brands in each of these product categories. PFL’s frozen savoury products include meat pies, sausage rolls, cheese and spinach rolls, pasties and quiches. Its well-known frozen savoury brands are Herbert Adams, Four’N Twenty, Snowy River and Wedgewood. PFL’s dessert products include fruit pies, waffles, crumbles and crepes. It also has fruit products that include frozen whole fruits (e.g. cherries, strawberries, cranberries and raspberries) and processed fruit products (e.g. fruit smoothies that are cubes of......

Words: 11829 - Pages: 48

Australian Beverage

...Intro • ABL, in 2011 largest supplier of non-alcholic beverages • Manufactures soft drinks, fruit drinks and milk based drinks • 2008 CSDs growth stagnating and shareholder confidence in the company was wanning • MD Tom Dwyer sought to reduce reliance on CSDs by investing in product development of the other NAB and diversified into the Australian snack food market, complementary food product to NAB B The Aust bottled water manufacturing industry • 2011 fastest growing NAB • Growth stage, increase in per capita consumption • Consumers have become health conscious and change their preference from CSDs to healthier beverages such as water 1. Demand and consumption trends • Total NAB revenue in Aust was over 10b in 2011 • Aust consumed 963 litres of bottled water in 2011 • However it is lower as compared to other similar markets have higher rate of consumption, hence potential for growth • Increasing awareness of the obesity problem in Aust and established focus toward health and wellbeing is ensuring strong future growth for healthy beverages • Introduction of sugar-free or diet CSDs not appealing to older Australians • Bottled water advantages: small sized plastic bottles easier to carry, resealable and has become a fashion accessory. 2. Industry segmentation 2 types still and sparkling water • Still water • 76% consumption, consumed for hydration and thirst satisfaction • Fat free, calorie free thirst quencher • Consumers not satisfied with tap......

Words: 640 - Pages: 3

下載 APK | Liputan6.com | Oralb PRO 600 rosa cross-action