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BSHSP1015 Food and Beverage Service Principles

BSHSP1015 Food and Beverage Service Principles Assignment Help

Food and beverage also known as f & b services is an industry which focuses on making and delivery of food. Students studying these subjects are placed in restaurants, bars, hotels and resorts. The food and beverage principle is a course which demands no pre requisite knowledge and aims to teach student various skills related food and beverage services. It’ll specialise in food and drink service cycle; service techniques and equipment; variation of menus and general product information needed in food and liquid services. It’ll additionally examine state and federal legislation that impacts on food and drink services.


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Hi friends!! Hope you are doing well in food and beverage services. If not, then don’t worry our hospitality expert tutors will teach you every topic of this subject. We will cover easy as well as most complex concepts during our teaching sessions. If you haven’t understood any content then you can ask us to repeat it. Moreover, notes will be provided in your suitable format. You will not find so many facilities at one station. Common, learners appoint your personal TheBestAssignmenthelp tutor today.

Topic we would cover in BSHSP1015

  1. Fundamentals of Food and Beverage Management
    • The Food Service Industry
    • Fundamentals of Management
    • Organisation of Food and Beverage Operations
    • Fundamentals of Food and Beverage Marketing
  2. The Challenge of the Food and Beverage Operations
    • The control function
    • Customer expectations and service delivery
    • Logistics of supply
  3. Planning for Food and Beverage Management
    • Determining food and beverage standards
    • Operations budgeting and cost-volume-profit analysis
    • The menu – the foundation for control
  4. Menu Management
    • Nutrition
    • The Menu
    • Standard Product Costs and Pricing Strategies
    • Pricing Menu Items
    • Principles of Gross Profits -Stock Control
  5. Product Costs and Pricing Strategies
    • Pricing Menu Items
    • Break Even Analysis
    • Stock Control Methods
    • Controlling Margins / Profitability
  6. Designing Effective Food and Beverage Management Systems
    • Procedures for supplier selection
    • Ethical and professional standards
    • Purchasing and receiving controls
    • Storing and Issuing controls
    • Production and serving costs
    • Control analysis, corrective action and evaluation
  7. Managing Labour Costs
    • Labour cost controls
    • Implementing labour cost management
    • Formulation of Rosters
  8. Quality and Quantity Concerns
    • Quality as product/service features
    • The value of customers
    • The value of hospitality staff
    • Quality Management – ISO 9000 quality standards


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