Food and Beverage Operations Management: A Comprehensive Guide

Food and Beverage Operations
Management

Table of Contents
EXECUTIVE SUMMARY...........................................................................................................................2
INTRODUCTION.....................................................................................................................................3
BACKGROUND.......................................................................................................................................4
MAIN CONTENT.....................................................................................................................................5
CONCLUSION.......................................................................................................................................19
RECOMMENDATIONS..........................................................................................................................20
REFERENCES........................................................................................................................................21
1

EXECUTIVE SUMMARY
The food and beverages operation is a diversified business comprising of many factors that
aim towards a successful and quality delivery of the services as a part of the hospitality
industry. Food and beverages operation management act as planning and organising for
successfully delivering the service as per the demand of the customers via accurately
arranging the food by deciding menu and recipes and optimising the services with skilled
and trained staff (Lu and Kandampully, 2016). Also the decision regarding the food system
to opt while delivering the food services at an event is the keen decision taken in the Food
and beverages operation management.
2

INTRODUCTION
Hospitality industry comprises of a diversified business operating for providing the quality
services to the customers. Hotels, catering and restaurants are keen to part of the
hospitality sector, making the tourist and public serve with a variety of food and beverages
to fulfil the demand and specific needs and wants of the customers. This essay comprises of
the details regarding the food and beverages operational management with discussing
various food and service system. The essay focuses is on the techniques, approaches and
various methods of cooking and factors influencing and considered while developing and
planning for the menu and recipes (Lu and Kandampully, 2016). Furthermore to understand
the factors and operational management in the food and beverages sector a food event is
planned in context to organising an outing event i.e. lunch by the students of a college in the
UK. For this, a menu is being prepared for successfully organising and conducting the event
in consideration of the budget allocated. The basic food preparation process is being
explained in the below diagram for effectively operating the event (Jahanshani, et al. 2014).
[Source:
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_service
s_cycle.htm]
3

BACKGROUND
This includes planning and preparation of foods and beverages for the particular hospitality
lunch event organized in a college of UK for student’s graduation ceremony. This essay
comprises and focuses on the arranging of the food and beverages with assessing the
factors impacting the event say in regards to the costing, budgeting etc. The food and
beverage operations also consist of various types of factors related with the hospitality
event such as; budget, health & safety, customers' satisfaction, etc (Cousins, et al. 2014).
4

MAIN CONTENT
FOOD AND BEVERAGE PRODUCTION AND SERVICE SYSTEM
 CHARACTERISTICS OF FOOD PRODUCTION AND FOOD AND BEVERAGE SERVICES
SYSTEM
There is a variety and wide range of foodstuff consumed and procured by the people and
the hospitality sector serve these individuals as per their demand to carter their needs and
wants. The different food styles and production system has their own specific characteristics
that feature the techniques and methods of cooking and preparing the food (Davis, et al.
2013). The major parts of the food production system are input-process-output. The crucial
characteristics of food and beverages production and service system are as follows.
Food production methods/system and their characteristics
 Traditional or conventional method: this characterised as one of the most
used and approached food system say in the households and kitchens of large
hotels. Under this, the food is prepared onsite and served instantly to the
people. The food is processed under this with fresh vegetables and food
supplies for serving a quality and warm dishes such as in restaurants, live food
counter or in parties and events.
 Cook-freeze method: this method characterises with the cooking technique of
freezing the food after preparing the food. In this, the food is preserved at
minus temperature say -200C for keeping the food fresh and serves it later on
as per the demand. Example serving in bars, cafes and ice cream parlours.
 Sous-vide method: features of this technique is that it applies the method of
vacuum to add flavours in the food or dish prepared at a temperature, below
the boiling point of 1000C. It is a slow and time-consuming technique in which
air sealed plastic bag is used for giving a tenderness and softness to the
vegetables and other food items in the dish. Example serving in the
restaurants and Michelin star restaurants etc. focusing on high and premium
customers.
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