Food and Beverage Operations Management with PPT

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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