Evaluation of Food Production Systems in Food and Beverage Operations

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Evaluation of different types of food production system within food and beverage operations 3
Determine different types of food and beverage service methods..............................................4
Explain food production cost control and beverage cost control procedures.............................5
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................6
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INTRODUCTION
Operation management help a business to effectively design, monitor and control all
procedures of manufacturing, production and redesigning operations of organisation which are
related to production of products and services (Chen and et.al, 2015). This project report is based
on operations which will be followed by newly opened restaurant The Chef's Aisle, which will
help business in running the business successfully.
MAIN BODY
Evaluation of different types of food production system within food and beverage operations
Food Production system- This is the stage in which all the process of food from
purchase to delivering food to customer is followed. This phase starts from processing raw
material to semi prepared food till ready to serve food products. This stage also involves freezing
of food products and preserving them for using them for later purposes. These food production
systems are followed for maintaining food hygiene, for maintaining quality of raw material and
what measures will be taken to store the food products using constructive techniques. An
effective food production technique will help restaurant in reducing wastage and food can be
cooked with using proper temperature and time. Thorough strategic planning all the production
techniques, method and approaches, it will help in analysing quantity and quality of food
products , estimate all requirements and minimize wastage of all products. There are several
production functions which are performed by restaurant, these functions depends on the size and
service of the restaurant (Chen and Voigt, 2020).
There are several food production methods such as, conventional, call order, continuous
flow, cook-freeze, centralised, assembly kitchen and others. Some of the methods of food
production are ex-plained below:
 Conventional- This production technique involves usage of convenience foods which
may range from wide variety of convenience food products which are available. This
production method involves planned catering system.
 Cook-freeze- This is a complete technique which starts from raw food material to final
service which will be offered. This system is followed by fast freezing with storing food
products at controlled low temperature of -18°C or below and then are reheated before
offering to the customers.
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