Report on Aspects of Food Industry and Health

Added on - 03 Dec 2019

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Food andBeverage1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4(a) Identify and discuss the different methods of food preparation.............................................4(b) Different types of service offered in different types of food and beverage outlets...............5(c) Explain the staffing financial implications when operating a food and beverage outlet........7(d) Types of service systems offered in particular food and beverage outlets............................8TASK 2............................................................................................................................................9(a) & (b) Design a table d’hote menu for a licensed outlet and calculation excercise................9(c) Justify choices for the menu..................................................................................................9(d) Calculate the costs for a range of beverages on the menu..................................................10(e) Describe and analyze the purchasing process for both equipment and materials................11(f) Use and purpose of a financial statement in the food and beverage industry.......................12TASK 3.........................................................................................................................................12(a) Plan a food and beverage menu for a specific event............................................................12(b) Recommendations for the food and beverage menu and service........................................13(c) Health, safety and security issues of the working environment..........................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15BIBLIOGRAPHY..........................................................................................................................172
INTRODUCTIONIn the hospitality sector, food and beverages are the main source of income as largeamount is generated from this sector. In present scenario, people celebrate their special occasionsby visiting hotels and restaurants. Hotels serve their customers as per their expectations and triesto modify their services with each visit (Alliance, 2001). The study covers the various aspects ofthe food industry and health, safety and security measures used in this industry. Moreover, thereport describes the variousmethods used in food preparations. In addition to this, the differenttype of outlets in food and beverage industry and the services used by them are discussed.TASK 1(a)Identify and discuss the different methods of food preparationFollowing are the methods of food preparation:SIX Food PreparationMethodsExample of eachhealth and safety apply toeach methodsSteamingIn steaming method, water isadded to a pot and ten standsare kept inside the pot. Thewater level is kept under thestand. Then food is placed onthe stand and heat is given tothe pot. The hot steam is risingis from the boiling water actson the food and food remainscooking.This method of cooking isused for vegetables as it doesnot lose its flavor andnutrients during cooking. Thismethod is also suitable forcooking green vegetables aswell as rice.If the food is over cooked, itcan loss its nutrients andoriginal flavor.RoastingIn this method, direct heat isapplied to the food and heatseals the outside cover of theThis method is used forcooking fish, meat or chicken.This methods is very useful asfood lost very little nutrientand flavor remains the sameafter cooking. If food is overroasted, it becomes unhealthy3
food while juice inside thefood cooks it. Food is fasterroasted over the spit so heat isapplied to the all parts of thefood (Brownell and et. al.,2009). Therefore, heat isapplied to the all part of foodto get it cook properly.for human beings.BoilingThis is the simplest and mostcommon method of cooking.The water is added to the foodand then food is cooked overthe fire. The action of heatedwater makes the food cookedand the liquid is thrown afterthe food is being cooked.By using this method rice andvegetables are cooked.If the food is boiled for alonger time, it loses itsnutrition and it is notconsidered healthy.BakingIn baking method ofcooking, food is cooked whileusing convection heat. Thefood is placed into an enclosedspace where heat is appliedand the action of heat withinthe confined area, acts on thefood which makes the food getcooked (Cen and He, 2007).Baking is used for cookeryproducts such as cake, pizza.Baking is not good for healthas involving convention heatwhich makes lose all thepreservatives of the food.Cook freeze methodThis is a method of foodcatering in which full food iscooked at low temperature ormeat, casseroles and lasagne.The food is preserved for avery long period by applyingthis method, which is not safefor the health of any person.4
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