Food and Beverage Operations Management with PPT

This study material provides an in-depth understanding of different types of food production systems, food and beverage service methods, and food production control and volume forecasting. It covers topics such as centralized food production, cook chill method, conventional food preparation, table services, silver service, Russian service, and more. The material also includes insights on volume forecasting, initial forecast, final forecast, standard recipes, standard yield, and standard portions. Suitable for students studying Food and Beverage Operations Management.

Food and Beverage
Operations Management
with PPT
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Table of Contents
INTRODUCTION...........................................................................................................................3
1. Different types of food production system..............................................................................3
2. Different types of food and beverages service methods.............................................................3
3. Analysis of food Production control and volume forecasting.................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6
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INTRODUCTION
Food production is the department that includes preparation as well as management of
the food. Present report focuses on Different types of food system , service methods and Food
Production control and volume forecasting.
1. Different types of food production system
There is a need of planning for food and preparation. There are different methods that can
be mention below regarding food preparation as well as food preparation.
Centralized
This method involves the preparation of food at one place and than it can be transported to some
other place as per the requirement of the customers (Cottrell, Nash and Blanchard, 2019). This
method can be used by Lisa restaurant as it is Commonly this kind of method known as catering
environment as it involves preparation of food offsite as well as served to the guests as
particular site or venue. This method is very expensive as compare to the other methods of
production. The reason for its expensiveness is due to the cost of the transportation as well as
storage.
Cook chill- This method is considered as one of the more advance method regarding food
preparation as it can be particularly designed so that it can give more flexibility to the Lisa
restaurant within the nature of the food services. Technique used here chilling the food items
quickly at the controlled temperature around 5 days. This type of the food generation is very
simple to operate as well as at the same time managed.
Conventional – Lisa Restaurant offers another type of the food preparation as it is about when
anybody go to the restaurant and dine out within a restaurant. For this type of food preparation
there is a requirement of the good quality of raw material cooked within more tasty manner.
Here on this methods the food is not limited to the raw materials but also needs skills to be
cooked within a more tasty way so the people can enjoy while eating. As if the costumers are
happy than it will impacted in positive manner of the business (Kozai, Niu and Takagaki,
2019).
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Cook freeze- The food can be portioned as well as prepared ,cooked and than it can frozen to -
20 degree Celsius within central kitchen. This method preserves the food upto the eight weeks
before it is reheated for eating. Sometimes Lisa can offers Cook freeze food as per the demand of
the clients.
Apart from planning of food as well as preparation, it is also one of the hefty as well as
smart job to be performed. It can be done collectively by usage of few more methods such as
grilling, frying ,roasting and many more.
2. Different types of food and beverages service methods
When its comes to the food and beverages services there are various methods of services
offered by Setup my hotel Mention below are some prominent styles.
Table services
Within this type there are waiters who take care of all the guests as guests can take their seats
while entering into the dinning areas. Here waiters offers the water as well as menu cards to the
guests. This services can be grouped into the mention below types.
English service ( family service)
Here within this service type the waiter brings the food on platters and takes approval by
the host by taking the approval of food and after that places these platters on the tables. The
host allows the waiter to the serve food to the guest and waiters can take plate around the guests
or also let the guest aids themselves as well (Lynch and MacMillan, 2020).
French services- It is known as personalized as well as private service. The food can be taken
into casseroles and platters as well as kept on the table of the guests. It is more expensive as well
wide services that can be commonly used within dinning restaurants. There are basically two
types of variants such as Cart French services where guest can select the food items from the
cart while sitting on their tables and Banquet French service.
Silver service
Setup my hotel offered this type of service ,within this service the food can be cooked partially
form the kitchen as taken into the Gueridon Trolly for cooking the food completely. It is also
known as the partial cooking for achieving the specified aroma of food and appearances. Such
as silver service.
Russian service
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It means the food delivered to the guests to their dining table on platers as well as waiter picks
the food items by the help of the tools as well as plates (Mudambi, Rao. and Rajagopal, 2015).
Setup my hotel also offers such Russian type of services to their guests .
American or plate service
This kind of service can generally used in coffee shops as food and beverages served on the plate
of guest within the kitchen itself in predetermined portion. The supplement served with the
food ,the presentation, colour all are predetermined within the kitchen. After that the food plates
are brought to the guests. This methods can be followed where there is a need of the quick
services.
Assisted Services
Here the guests are also interlining into the dinning area where they can collect their plates and
walks to the buffet counter and aids themselves for picking the food as per their choice. Such as
Buffet (Slater, 2019)
Self services
Here guest can pay for coupons of desired food items as they go for the food items that are
required to takes their own plates to the table as well as eat. Such as cafeteria services ,canteens
and many more.
3. Analysis of food Production control and volume forecasting
Food production means to control the food preparation by the over production ,loss form
inefficient purchasing. The proper food control system needs to be manage efficiently as well as
controlling.
Volume forecasting
It forecast the sales for a particular future period as it has objectives such as predict the total
number of meals within each meal period such as breakfast to be served within the dining places,
to predict the choice of menu items for their consumers. To assures appropriate stocks levels as
well as control food costs (Slater, 2019)
Initial forecast
It is also prepared within a week in advance. It can estimated the total number of meals that can
be taken to each selling outlet.
Pat records- It can check the graph of the last year and see the particular trend as well as looking
out the sales outcomes of the last year.
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Advance booking- Known as the booking earlier of rooms and banquets for events.
Current events- Such as sports meets, Annual trade fairs ,cricket match and many more.
Final forecast
It takes places the day before the preparation as well as services regarding a particular meal.
Standard recipes
It is a recipe that can be set of the written instructions used to prepare continuously as a known
quality and quantity of food regarding for particular location (Mudambi, Rao, and Rajagopal,
2015). It will produce a product that can be very close to the same within taste as no matter who
can follow the directions.
Standard yield
It is consider as the number of the portion that can be produce . Such as a recipes that has yields
20, 4 oz portions of meat.
Standard Portions
It means that each and every plate regarding provide dishes will almost identical within weight,
volume or count.
CONCLUSION
From the above report it had been concluded about the carious food preparation systems
such as Centralized ,Cook chill and Conventional. It focuses on Service methods Table services
English service , American service and French services ,Assisted Services self services and also
focused on Production control and volume forecasting Initial forecast as well Final forecast.
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REFERENCES
Books and journals
Cottrell, R.S., Nash, K.L. and Blanchard, J.L., 2019. Food production shocks across land and
sea. Nature Sustainability, 2(2), pp.130-137.
Kozai, T., Niu, G. and Takagaki, M. eds., 2019. Plant factory: an indoor vertical farming system
for efficient quality food production. Academic press.
Lynch, A.J. and MacMillan, J.R., 2020. The role of fish in a globally changing food
system. Agroclimatology: Linking Agriculture to Climate, 60, pp.579-593.
Mudambi, S.R., Rao, S.M. and Rajagopal, M.V., 2015. Food science. New Age International.
Slater, L.E., 2019. Climate's impact on food supplies: strategies and technologies for climate-
defensive food production. Routledge.
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