Food and Beverages Operation Management

FOOD AND
BEVERAGES
OPERATION
MANAGEMENT
Table of Contents

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
Hospitality industry consists of a number of segments including hotels, 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.