Characteristics of Food Production and Service Systems - Desklib
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This presentation covers the characteristics of food production, methods of food production, food and beverage service systems, factors affecting recipes and menus, costing and staffing implications, suitability of service systems, and references.
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TASK A- 1.1 Characteristics of food production The production of food basically includes the purchasing of required raw material, menu preparation, required equipments, cooking and storing the food which is prepared. It includes dishes from fruits to cuisines that are decorated in different-different ways. The process of food production includes various types of cooking method.
Methods of food production Convenience method Food is pre processed in this method because they are in canned or frozen form. Food needs to warm up in microwave or oven before consuming. Conventional method Immediately foods are served to guests because they are prepared and cooked on the site.
Cook Chill and centralized method Cook-chill method This method keeps the food for long period of time such as 6-7 days. Food requires the normal preparation and after that they are rapidly chilled with controlled temperature. Centralized method Food is prepared and cooked in main central kitchen. After cooking, food is distributed to several places This method is used by large fast food chains.
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Sous-vide and Cook freeze method Sous-vide method This method enhance the flavour, moisture and texture of food. Cooking process is done in vacuum plastic bags. These bags are placed in water bath machines. Cook-freeze method Through this method, food could be keep for several months. From fast freezing method, food is cooked and stored at the temperature of -18 C or below.
Food and beverage service system: Self service system It include ready to eat food and beverages. Guests collect their own food and beverages. Table service system In this, waiters brings the both food and beverages at guest's table. This system involves sub styles: English style Silver style American style French style
Cafeteria and buffet system Cafeteria service system Foods are displayed in front of guests at the counter part. Guest selects their own foods and drinks. After selection, they put foods and drinks on tray. Buffet service system It serves foods to large number of guests. Food dishes are arranged on long table. According to taste and preference, guests select their foods.
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1.2 Factors affecting recipes and menus Skills of kitchen staff Availability of raw material Nutrition value Requirements of guests Availability of storage
1.3 Comparison of costing and staffing implications Types of service systemCostingStaffing Table service system Range of cost from low to high. Cost related to raw material, production and storage of food. This service system requires the both high skilled and low skilled person to carry out the operations at event. Self service system This system requires the storage facility. Price related to raw material is low because served food is easily available in low prices. Low cost due to unskilled person could hand;le the operations. Silver service system Food cost in this service system is very high.To carry out the operations, large number of well skilled persons are essentially required. Counter service system Low cost is required for food production in this system.Both type of persons like highly skilled and low skilled are requires to handle the operations of event.
1.4 Suitability of service system On the basis of convenience and suitability, the best service system isbuffet typebecause it also involves the features of self service system. In this system, varieties of both food and beverages could be placed on long table in attractive manner. According to given case scenario, party of end term party is celebrated which involves 60 guests. Among 60 guests, 50 are the adult and 10 are children Further in this 10 guests are vegetarian and 4 suffers from diabetes. According to buffet service system foods could be placed on different-different tables with a banner such as “Sugar free food”, “Vegetarian food” and “Kids special”.
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Cont... With the help of these types of banners on table, all type types of guests could easily recognize their meal in more convenient way. Table on which kids meal are placed could be decorated in attractive way.
References Daskalopoulou, I., 2016. The Market for CSR Practices: Issues and Challenges for the Food Sector.International Journal of Food and Beverage Manufacturing and Business Models (IJFBMBM).1(1). pp.28-39. Ghanemi, A., 2016. Letter to the Editor: How to define a pharmacological or a toxic food?.Alexandria Journal of Medicine.51(4). pp.359-360. Montero, C.M., and et.al., 2004. Analysis of low molecular weight carbohydrates in food and beverages: a review. Chromatographia. 59(1-2). pp.15-30.