6182 FOOD AND BEVERAGE

Food and Beverages

Introduction
Food and Beverages play very cardinal role in hospitality sector.
These are important resources of achieving profitability by
organizing hospitality events in hotels, resorts, restaurants and
other food processing organizations. Thus, it is the prime
responsibility of hospitality firms to offer supreme quality of food to
its guests in order to increase their satisfaction levels which in turn
bring huge revenues for the organizations.

Contd..
The present report features the important aspects related
to food and beverage operations in hospitality events
such as characteristics and factors that affect food
production and beverage service systems. In addition to
this, the report also talks about financial controls used in
food and beverage operations.

1.1 Discuss the characteristics of food production as well as food
and beverage service systems
Food production includes activities such as planning of menu
and purchasing of raw materials along with storing, preparing
and cooking food. Beverages are defined as drinks that are
offered with meals. These are often categorised as hot or cold
and alcoholic or non-alcoholic. Food production and beverage
service systems are associated with a single delivery system.

Methods of Food Production
 Conventional Method: In this method, food is prepared at site
and immediately served to the guests.
 Centralized Method: In this method, food is prepared in bulk at
a centralized kitchen and distributed to the customers at
different locations. Many fast food companies use this cooking
method.
 Cook- Chill Method: This method is used to keep the food
fresh for long duration such as 4-5 days. In this, food is cooked
normally and chilled rapidly.

Contd..
 Convenience Method: In this method, canned and frozen
food are consumed by warming it before consumption.
 Cook Freeze Method: In this method, food is stored by
freezing it at an extremely low temperature to keep it fresh
for longer duration.

Food and Beverage Service systems
 Self Service: In this system, customers help themselves
by picking up their own food and beverages.
 Table Service: In this, waiters serve food and beverages
to the guests. This system uses different serving styles to
serve food and beverages such as French, English or
American.

Contd..
 Buffet System: In this system, different food recipes are
placed on a long table and presented with platters and
serving dishes.
 Cafeteria System: In this system, customers choose their
food and beverage of their choice which are displayed on
a counter.

1.2 Discuss factors affecting recipes and menus for specific
system
These are briefly discussed in the following points:
 Skills of cooking staff: In the hospitality sector, it is very
important to have skilled cooking staff who can efficiently
prepare food according to customer’s requirements. On the
other hand, lack of effective culinary skills can negatively affect
the taste of food which can lead to food wastage.

Contd..
 Needs of customers: Need of guests is
considered as one of the important factors that
affects recipes and menus in a specific system.
Different customers have varied eating and
drinking habits as well as preferences.

Contd..
 Nutritional aspect: Apart from taste and
presentation of food, it is also vital to pay
attention on the nutritional aspect of recipes. In
the present time, guests have become more
health conscious.

Contd..
 Storage of food and beverages: Selection of
recipes and menu significantly depends upon
the storage facility available within the
hospitality firm.

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 Availability of raw materials: It is very important to
have sufficient stock of raw materials in order to
produce recipes that are included in a hospitality
event menu.

1.3 Compare the cost and staffing implications for different systems
Table Service The cost varies from low to high
depending upon the quality of
hospitality services.
For effectively performing table
service, a hospitality
organization is required highly
skilled staff as well as low
skilled employees.
In self-service system, staff is
very minimal and cost involved
in staffing is also less as staff
hired is usually low skilled.
Cost of raw ingredients, storage
and production processes
depends on the quality of
service.
Self Service

Contd..
Silver Service Food cost is very high as it is a
premium quality service.
The system requires highly
skilled employees in order to
provide superior quality of food
and beverage operations to the
guests.

1.4 Justify the suitability of systems for particular
food and beverage outlets
 The buffet service system is suitable and convenient for
hosting a term end celebration party.
 buffet include self service system in which variety of
recipes and drinks can be placed on a table so that guests
can have food of their choice.
 The self service system is also functional in this case as
the food for vegetarian and diabetic people can be
labelled and presented separately on the table.

Contd..
 For diabetic people the label that states “sugar free food”
can be used.
 vegetarian food lovers the label stating “ vegetarian food”
can be used.
 food and beverages can be presented in attractive and
clean serving dishes and glasswares to attract guests and
to enhance their dining experience.
 cost and staffing required in this system is also
economical.

References
 Alliance, I. U. N., 2001. North/South Ireland food consumption survey (pp. 1027-
1127). Irish Universities Nutrition Alliance.
 Bes-Rastrollo, M. and Martinez-Gonzalez, M.A., 2013. Financial conflicts of
interest and reporting bias regarding the association between sugar-sweetened
beverages and weight gain. Journal on Public health nutrition. 33(12). pp.456-470.
 Burger, J., 2014. Food safety-a shared responsibility: processing. The Dairy Mail.
21(5). pp.104-107.
 Colchero, M.A., Salgado, J.C. and Rivera-Dommarco, J.A., 2015. Price elasticity of
the demand for sugar sweetened beverages and soft drinks in Mexico. Economics &
Human Biology. 19(6). pp.129-137.

Contd..
 French, S. A., Story, M. and Fulkerson, J. A., 2002. School food policies and
practices: a state-wide survey of secondary school principals. Journal of the
American Dietetic Association. 102(12). pp.1785-1789.
 Griffith, J. C., 2010. Do businesses get the food poisoning they deserve?: The
importance of food safety culture. British Food Journal. 112(4). pp. 416 – 425.
 Harrison, F., Jennings, A. and Cassidy, A., 2013. Food and drink consumption at
school lunchtime: the impact of lunch type and contribution to overall intake in
British 9–10-year-old children. Public health nutrition journal. 16(2). pp.345-360.
 Herschdoerfer, S. ed., 2012. Quality control in the food industry. Elsevier.

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