Food and Beverage Operations Management

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION ..........................................................................................................................1
LO1 .................................................................................................................................................1
Identify and analyse different types of Food production systems..........................................1
Evaluation of different types of Food and Beverage Service methods used in restaurants. . .2
Analysis of Food Production Control and Volume Forecasting............................................3
CONCLUSION ...............................................................................................................................4
REFERENCES ...............................................................................................................................5

INTRODUCTION
Hospitality industry is huge spread in wider range having many different segments such
as, hotels, motels, restaurants, cafes, food joints, bars etc. Food and Beverage is the most
important product which is rendered by hospitality service provider (Reid and Sanders, 2019).
This report is base_1584188956 (4)d on a case study of Lisa, who is responsible for managing
opening and functions of a restaurant named as Alfredo's. The assignment covers types of food
production systems which can be used by Lisa along with food and beverage service methods.
LO1
Identify and analyse different types of Food production systems
Food production systems are many types which defines the manner in which food is
being prepared, how it is severed and in what time span. Food production systems also,
determines how the food&beverages which are prepared should be stored and the required
equipments to do so. There are broadly four types of food production systems which are as
follows:1. Conventional service is the traditional form of food production service, in which menu
items or ordered food is prepared an stored for very short mostly till the serving time. It is
most commonly used system, where food items are purchased for a particular premises,
food is prepared and served at the same premise (Babich and Hilary, 2019).2. Ready prepared service was established for cutting down the labour cost and due to
shortage of food production experts. In this form of service food is produced and stored
by the restaurant owner, once they get orders accordingly food is reheated and served to
customers.3. Centralized service is the result of technological development and sophisticated food
service equipments. In commissary service food is produced in large centralized kitchens
and delivered to different service units located in separate areas. In commissary food
production system food is semi-prepared, once it reaches the service unit them the
provider cooks the food according to the demand and preferences of their guests. Such
services are mostly used by airlines caterers or chain restaurants.
4. Cook chill service of food production is where food is prepared and stored in huge
refrigerators. The food is prepared in bulk and stored in a refrigeration units where a
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