This report analyzes different food production systems, evaluates various types of F&B services commonly used in restaurants, and discusses control and volume forecasting in food production. It also provides insights into the case study of Lisa, who aims to serve fresh food to customers.
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FOOD AND BEVERAGES OPERATION MANAGEMENT Table of Contents
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INTRODUCTION...........................................................................................................................3 Analyse and identify different food production system.........................................................3 Evaluating various types of F&B services commonly used in restaurants:...........................4 Evaluation of control and volume forecasting of food production.........................................4 CONCLUSION................................................................................................................................5 REFERENCES................................................................................................................................5
INTRODUCTION Hospitalityindustryconsistsofanumberofsegmentsincludinghotels,motels, restaurants, food joints, cafe etc (Bouzembrak and Marvin, 2016). Food and beverages are most important product which are provided to consumers by hospitality service provider. Following report is based on case study of a girl named Lisa.This report consists types of food production system, various types of F&B services commonly used by restaurants and methods for control and value forecasting in food production. LO1 Analyse and identify different food production system There are a number of types of food production system which mentions various ways in which food is prepared, served as well as time required for it. There are four types of food production system: 1.Conventional service:It is a traditional and old method in which food is prepared according to menu. This food is stored foe a really less time until it is served. Food is reheated and served to customers when order arrives. 2.Cook chill:This happens when food is already prepares and kept in refrigerators. These foods are prepared in huge quantities and kept in a controlled environment. Usually these are semi-cooked. They are cooked while serving to customers. 3.Centralized service:This comes from technological development. In this food is usually prepared in a huge kitchen which is located at the centre and then from there food is served to different places. Here food is first semi-cooked and then it is cooked fully when it reaches the premises where it will be served. 4.Continuous Flow:In this method a single product is moved through every step of food production rather than grouping items into batches. When a product is started working on focus is on that product until it is ready to be delivered. It allows to send food continuously and provide more value to customer. Food production system mentioned above are different in different hotels. Lisa might use conventional service (Chen and Voigt, 2020). Because food will be prepared and served at same place. She aims at serving fresh food to their customers.
Evaluating various types of F&B services commonly used in restaurants: Following are 6 types od services for serving food and beverages which can be used by Lisa:1.Silver service:This is when food is served to guests in silver cutlery. This service is usually very expensive due to obvious factors that silver is expensive (Herrmann and et. al., 2018). It is necessary for restaurant to keep this cutlery safe because huge investment is used in this.2.Cafeteria service:This service has a limited menu, with limited space and basic facilities available. In order to save place high tables are placed here. Clearance of plates is also usually done by guests itself.3.Buffet service:This is a kind of assisted service. In this guest takes cutlery and serves food for themselves in their plates. There are waiters in these places only to help guests while telling them about ingredients of good.4.Self-service:Here guest chooses their own menu and enjoys at bar counter. Waiters may come to take orders but to get drinks guest require to go collect it themselves. 5.Robotic Service:This service is for luxurious destinations. There is an interactive touch screen to give orders. Robotic arm places food on a conveyer belt. These types of arms are usually used to prepare drinks in bar. 6.Blue plate service:It is usually used for a small gathering of guests. It is a pre-plated meal with meat and veggies and service plates also consist of ridges divided in it. Evaluation of control and volume forecasting of food production HACCPisHazardAnalysisandCriticalControlPoint.Thismethodisused internationallytoreduceriskofhazardsinfood.Thereare7principlesofHACCP (Rusinamhodzi, 2020).These principles are, Conduction of a hazard analysis, identifying critical control point, establishing critical limits, monitoring of CCP, establishing corrective actions, Verification and Record keeping. VOLUME FORECASTING: It is often said to be as production planning. In this volume of sales is predicted for a business dealing in food and beverages for specified future to control cost of food when related to sales:
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REFERENCES BOOKS &JOURNAL: Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the Food and Beverage Industry.ournal of Food Engineering, p.109932. Tsui, P.L. and Chen, Y.C., 2020. Sustainable Development of Hotel Food and Beverage Service Training:LearningSatisfactionwiththeSituatedCognitiveApprenticeship Approach.Sustainability,12(5), p.1951. Rusinamhodzi, L., 2020. Challenges in maximizing benefits from ecosystem services and transforming food systems. InThe Role of Ecosystem Services in Sustainable Food Systems(pp. 263-274). Academic Press. Herrmann, R. and et. al., 2018. Competition between biofuel feedstock and food production: EmpiricalevidencefromsugarcaneoutgrowersettingsinMalawi.Biomassand Bioenergy,114, pp.100-111. Bouzembrak, Y. and Marvin, H.J., 2016. Prediction of food fraud type using data from Rapid Alert System for Food and Feed (RASFF) and Bayesian network modelling.Food Control,61, pp.180-187.