Food and Beverage Operations 2

Food and Beverage Operations 1
Food And Beverage Operations
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Food and Beverage Operations 2
 Table of Contents
 Table of Contents.....................................................................................................................2
 Introduction to Food and Beverage Operations.......................................................................4
 Commonly Used Methods of Food Production and Service....................................................4
Methods Of Food Production.......................................................................................................4
i. Traditional Partie method..................................................................................................4
ii. Conventional food production..........................................................................................4
iii. Centralized food production..............................................................................................4
Systems For Serving Food...........................................................................................................5
i. Table service.....................................................................................................................5
ii. Self-service........................................................................................................................6
 Recommendations for food production and service method for Ecole Hotel Adelaide and
Justification for recommendation....................................................................................................7
Food production method..............................................................................................................7
Foodservice..................................................................................................................................8
 Future trends in production and food service systems.............................................................8
 Conclusion................................................................................................................................9
References......................................................................................................................................10

Food and Beverage Operations 3
Executive Summary
The report hereby explores and discusses the various types and methods of food
production used all over the world. The report further discusses the methods applied in serving
the food prepared from the processing methods to guests, customers and to consumers in general.
The written report also provides overview on production and service methods recommended for
use in the Ecole Hotel Adelaide and projects into the future to discuss the possible trends
expected.

Food and Beverage Operations 4
 Introduction to Food and Beverage Operations
The process that raw materials undergo from the time of purchase to the time they’re
served to the consumer as edible food is called food production. Similarly, beverage production
incorporates the processes used to convert raw materials into consumable fluids. However, some
drinks are served fresh, and they do not need any processing before consumption.
 Commonly Used Methods of Food Production and Service
Methods Of Food Production
i. Traditional Partie method
The Partie method of production involves food bought in raw state. There are facilities
for food reception and storage, handling, and serving food, including after service processes such
as cleaning tables and dishwashing. Labor is most intensive during the serving of a meal. It is an
expensive method because of the labor, space, equipment, and energy required for kitchen
operations. (Yikici 2015)
ii. Conventional food production
Foods that are pre-prepared and served to consumers without any further processing
constitute convenience foods. Such foods include packaged and canned foods. These foods are
prepared, packaged, and stocked in a form that is ready to eat. Extended shelf-lives characterize
convenience foods.
iii. Centralized food production
In this process, there is a separation between the preparation of food and service. Either
time or space or both usually separate the two processes. Food is prepared, stored, and shipped
either hot or refrigerated to the time and place of consumption (Cremer et al. 1977). Under