Food Production and Food & Beverage Service Systems

This document discusses different types of food production systems and food & beverage service methods in restaurants. It also analyzes food production control and volume forecasting. The document is based on the Double Tree Hotel, a global hotel chain belonging to Hilton groups.

Food production and
Food & Beverage
service systems
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Table of content
Table of content..............................................................................................................................2
INTRODUCTION...........................................................................................................................3
1Differnt types of food production systems...........................................................................3
2. Knowledge and understanding about different types of Food and Beverage Service methods
in . restaurants.........................................................................................................................3
3.Analysis of Food Production Control and Volume Forecasting.........................................5
CONCLUSION................................................................................................................................6
REFRENCES...................................................................................................................................7
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INTRODUCTION
Food and beverage are the most essential elements’ to he considered while performing
the business on hospitality sector (Davis and et. al., 2013). The project here is created on Double
Tree Hotel. This is a global hotel chain belongs to Hilton groups.
1Differnt types of food production systems
Food production – The food production is termed as the transformation of raw
ingredients into finished edible items. Thus the restaurants and hotels uses different types of food
production system, as each system has its significant process. This process plays a major role in
determine the effectiveness and efficiency of the food as well as the restaurant that is serving it.
The two most effective type of food production system that the Double Tree Hotel are using is
Cook Chill and Cook Freeze systems. These are elaborated as follows
Cook Freeze system
The most significant food production system type that is oriented on storing the
ingredients and partially cooked food in big sized deep freezers. This is used to preserve these
edible items for a long time period. With a high demand of order in Double Tree hotel this
process act as quite effective process in serving the food dishes at a minimal waiting time.
Cook Chill system:
The chill system is emphasised on keeping the food an raw ingredients in cold condition
to conserve their freshness and same taste. This method helps the hotel to effectively manage the
inventory of raw food material. Along with that it certainly leads to effectively and timely food
production process in Double Tree hotel.
2. Knowledge and understanding about different types of Food and Beverage Service methods in
. restaurants.
The services that are offered in the restaurant along with the primary serving of food and
beverage items does also plays a crucial role in determine the success and effectiveness of the
business (Xiong and Quan, XEL Herbaceuticals Inc, 2017). It is an efficient procedure that
emphasis on the presentation or exhibition of the respective food dishes under several cuisines.
The most effective food serving manner are as follows in relation to Double Tree hotel .
Buffet service:
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The food that is served by the people of restaurants was traditionally served by a waiter
directly to the table of a customer. but due to the emerging trends, differentiation in taste of each
individual and lack of time in the schedule of visitors the food is exhibited on the buffet tables. It
is a most popular as well as the most effective style of food and beverage servicing that is also
adopted by Double Tree Hotel.
Figure 1: Buffet Service
Room Service:
The food and beverage industry does also offers the stay and accommodation service as
these are the integral functions of the whole accommodation industry. The room service in food
restaurants involves the catering and delivering the ordered food dishes at the door step of room
of customers who are staying in the respective hotel. It is the convenient way to dine for the
customer as well as it is less hectic process for the restaurant itself.
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Figure 2: Room Service
3.Analysis of Food Production Control and Volume Forecasting
The production controlling is the effective tool that is used to prevent from excess food
manufacturing. The over production can be legitimately considered as the loss of effectiveness in the
business (Groh Banner Beverage Systems Inc, 1994). The hotel and restaurants of Double Tree
uses as the certain measures of controlling the food production by forecasting the volume that is to be
used and incurred in the process of food production and servicing these tools are described as follows
.
Volume forecasting:
The volume forecasting is termed as the important element that is used in production planning.
The volume of raw material is ascertained by the recent sales thus this helps in minimizing the
inventory losses.
The Initial Forecast
The initial forecast means as the planning of collecting and preparing the items a weak before the
sale in the beginning place.
The Final Forecast
The final forecast is done a day before the actual sales of food and production. This involves the
consideration of previous day sales
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CONCLUSION
From the above project it can be ascertained that the food and beverage industry can
certainly use the effective measures ton increase their success rates and enhance their
potential through effective market capturing at a global field.
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REFRENCES
Books and Journals
Davis, B. and et. al., 2013. Food and beverage management. Routledge.
Xiong, W. and Quan, D., XEL Herbaceuticals Inc, 2007. Beverage systems. U.S. Patent
Application 11/305,316.
Groh, J.K., Banner Beverage Systems Inc, 1994. Apparatus for controlling foaming and flowrate
in beverage dispensing systems. U.S. Patent 5,368,205.
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.
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