Characteristics of Food Production and Service Systems

FOOD AND BEVERAGES
TASK A

1.1 Characteristics of food production and
food and beverage service systems
TRADITIONAL METHOD:
Cook-freeze method: It is a kind of catering system based on the full cooking
of food followed by fast chilling,
Advantages
 Retain freshness
Less risk of cross contamination during storage
 Minimal wastage of food during re-heating
Lock in flavour and taste of food while storing
Disadvantages:
It is costly approach
Lack of suitability for all kinds of food

Conventional food system- Conventional food systems mostly focus on increasing
economies of scale by enhancing the production in hospitality organization.
Advantages
 Low capital investment.
Minimum staff.
Reduce production cost
Disadvantages
Cont..
.

Cont...
Centralised distribution:
It is a method used mostly by large chains that are looking
to outsource all or part of their food production.
Advantages
CPU is specialised in food and production.
High levels of hygiene during production.
 Costs saving approach.
Supply in large quantity and does cater the small
demand.
Disadvantages
Pass control to another company.
Potential delays in delivery to operation.
The quality of food can be doubted by
customers as source is unknown many
times.