Food and Beverage Operations Management

This document provides an overview of food and beverage operations management in the context of Alfredo's restaurant. It covers different types of food production systems, food and beverage service methods, and food production control and volume forecasting. The importance of operations management in the F&B industry is also discussed.

Food and Beverage
Operations Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
LO1..................................................................................................................................................3
Different types of Food production systems................................................................................3
Different type of food and beverage services methods in restaurant..............................................4
Food Production Control and Volume Forecasting.......................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Food and beverage management is the approach which helps organization to offer best
good services to customer. Lisa is planning to open a restaurant with his grandfather but due to
some work his grandfather has to go somewhere. So, Lisa opens restaurant which has name
Alfredo's. It is an Italian restaurant which is established in Covent Garden in London. Lisa to do
several sets up while opening restaurant which will understand by the report. Operation
management is important for F&B industry and this will be discussed in context of Alfredo who
is Lisa’s owner.
LO1
Different types of Food production systems
Food production system refers as the concept which comprises overall business activities
which involves in the planning of food stuffs, transform raw material into ready-made food
products. Organization adapts various food production system to prepare foods such as:
 Call Order Kitchen: Alfredo possess on site kitchen which is used in emergency cases
when customer is in hurry in that state offers food and beverage services to them
(Alfiyatin, Mahmudy and Anggodo, 2018). This system is properly isolated from main
kitchen where prepares food in large quantity. Continuous Flow System: Organization keeps various system which require while
preparing Italian cruising such as boiling, frying. While grilling method is used to grill
vegetables for preparing Italian sandwiches. Steaming method is the procedure in which
Italian dish is prepared by vaporizer. Marinating refers as a procedure of soaking food in
a liquid or season before using to prepare food. Organization uses this system to prepare
Italian dish in different manner. Cook freeze system: Refrigerator truck, insulated truck and temperature controlled
container in basic truck etc. (Clark and Tilman, 2017) comprises into cook freeze

system which helps to keep several dishes cool. It is important procedure for Italian food
because it helps to preserve food by adding several favours which enhances storing
duration
 Conventional System: It is a system which is used to give hot food on the spot where
customer is presented. There is an example to understand hot delivery system such as
brownie it is offers by two methods first chocolate cake with ice cream it is served on the
spot to customer by the cook freeze delivery system. Thus, Alfredo restaurant keeps
various system to prepare different type of Italian cuisines.
Different type of food and beverage services methods in restaurant
There are various methods to offer food and beverage services which is applied by Alfredo
restaurant to meet their customer objectives: Silver plate services: It requires quite expensive crockery where silverware is used to serve
food and beverage service (Kukanja, Omerzel and Bukovec, 2017). In this kind of service,
overall food is kept into silverware and serves in silver cutlery and cookery. Russian service: it is quite less expensive services but similar as French services. It is too
fast services which is liked by most of the customer. Russian services requires only one
server for per table.
 American services: Initially server welcomes to their guest and takes them to dining table.
Order is taken by server and send to kitchen staff where food is papered by chef and pre-
plated as well. Pre plated food is served by server to guest. French Service: Restaurant keeps this services for potential guest who can pay for this
service. The main specialization of the French service is that they provide French cart
service and French Banquet Service where the food does not need to be necessarily French.
 English Service: It is most common and highly favoured food and beverage services.
Alfredo's applies this method in their restaurant's kitchen where they place all the dishes in
the centre of the table and then serve foods on plates as required. This is usually done in
family style.
 Buffet Service: There is major part of services is display and presentation which is more
attractive part of services and large quantities of food is served in self-help manner (Del
Chiappa, Martin and Roman, 2016).

Food Production Control and Volume Forecasting
Production control can be defined as the procedure of controlling of production or cooking
of food (Han, Pu and Fan, 2017). There are some methods to control production of food within
kitchen such as:
HACCP: It is a systematic preventive approach which is used for food safety from chemical,
biological, external hazardous in production procedures. It includes several principles which guides
to keep food safe. For example: - Regular checking: It is the best method to control production of food. There should a
controller who checks spot regular basis on the food before leaving kitchen. It is undertaken
by principle 2 (Identify the critical control point) which is linked to HACCP.
 Staff instruction and display chart: It is another method where portion chart is visualized
through display in the producing centre which becomes easier to chef to keep in mind while
preparing food. It is undertaken by Principle 4 (Monitor) where demonstration of portion
chart and display training keeps staff to aware for variation in portion sizes. This principle is
interlinked with HACCP.
There are some major steps which is used to control volume of food sells such as: Volume forecasting: It is production planning where predict total number of meals which
will sell in each outlet in each meal period (Porter and et.al., 2017). It is generally
completed into two phases initial and final forecast.
 Standard recipes: It is another method which is also used to control on preparation of food.
In this method allows chef to use standard recipe in restaurant. Standard recipes' is
undertaken in principle 3 (Establish critical Limit) which is interlinked with HACCP.
CONCLUSION
It can be concluded different types of food production system. Different types of food and
beverage service method in restaurant has been summarized in report. It was also concluded that
overall services are offered by Alfredo restaurant to customer so that easy to meets customer
objectives, and they also can afford to pay for services. There were various methods which were
identified that help to minimize loss from inefficient purchasing, processing and loss from extra
portion size. Alfredo's keeps management for controlling goods costs effectively and enhance the
productivity of the operation. It was concluded that it has not only reduced wastage of food but also
improves quality, portion size and presentation in food processing.

REFERENCES
Books and Journals
Alfiyatin, A.N., Mahmudy, W.F. and Anggodo, Y.P., 2018. Modelling Multi Regression with
Particle Swarm Optimization Method to Food Production Forecasting. Journal of
Telecommunication, Electronic and Computer Engineering (JTEC). 10(3). pp.91-95.
Clark, M. and Tilman, D., 2017. Comparative analysis of environmental impacts of agricultural
production systems, agricultural input efficiency, and food choice. Environmental
Research Letters. 12(6). p.064016.
Del Chiappa, G., Martin, J.C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management. 53. pp.105-
113.
Han, G., Pu, X. and Fan, B., 2017. Sustainable governance of organic food production when
market forecast is imprecise. Sustainability. 9(6). p.1020.
Kukanja, M., Omerzel, D.G. and Bukovec, B., 2017. A restaurant quality model based on
marketing factors.
Porter, J.R and et.al., 2017. Food security and food production systems.