Food and Beverage Operations Management

This report provides an overview of food and beverage operations management in the restaurant industry. It covers different types of food production systems, food and beverage service methods, and food production control and volume forecasting. The report aims to provide valuable information to Lisa Cordelli.

Food and Beverage Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
Types of Food Production system................................................................................................1
Types of Food and Beverage Service Methods...........................................................................1
Food Production Control and Volume Forecasting.....................................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Operation management is known as administration of business practices to gain higher
performance standards in business operations. This report is presenting brief of operation
management of food and beverages organization. This report is providing answers the questions
of Lisa Cordelli related to operation management in restaurant business.
Types of Food Production system
In restaurant business different food processing systems are mainly used. Some of these
food production systems are- Conventional Food production system, Call Order Food Production
System, Cook Freeze Food Production System and Centralised Food Production System.
Conventional Food production system
mainly the conventional food processing system is mainly utilises the economic
specialisation, global trade and vertical integration (Roy, Vries and Koster, 2018). In the
conventional food production system main focus of the Food & Beverage organization is on low
expenses of fossil fuel and production of chemical fertiliser in process of food processing and
packaging.
Call Order Food Production System
This services are mainly used by the Hotels. In this process all the food and beverage
services are provided to customer in their rooms as per their orders. In this process organization
do not need more equipments. This type of food production is limited in particular limited area.
Cook Freeze Food Production System
This type of food production system is mainly used by those organization that are
producing frozen food products. The name of this system is based on the process which is used
in this kind of organization. In this food production system some food production stages are used
which are- Cooking of Food, Packaging, blast freezing and Storing and distribution.
Centralised Food Production System
In the centralised food production system all the food products are prepared in the
traditional kitchen which is consists of different traditional and modern small and larger cooking
appliances. This type of food processing system are mainly used by restaurants and larger hotels.
Types of Food and Beverage Service Methods
There are various food and beverage service methods are used by restaurant in order to
serve their customers in effective way. Some of the most common serving processes are used in
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restaurant are- Table Service, French Services, Silver Service, American Service and Buffet
Service. All these food and beverage serving system are used by hotels and restaurants all around
world.
Table Service
This is the most common food serving methods that is used by most of food and beverage
organization. In these processes customers are accommodated on a table and warmly they are
welcomed in restaurant (Susskind and Maynard, 2019). All the orders that are made by customer
are provided on table after preparing their order in centralised Kitchen.
French Services
This food service is highly detailed and skilled service. This is also considered as most
expensive service. In this process entrées are served from right and other cources in meal are
served from left. The beverages are served to customer or guest from right. This is how various
considerations are followed in this process.
Silver Service
This service is somehow similar to French service. All the food products are served in
silver cutlery and Cookery. The table of guest is prepared with sterling Silver. Server serve food
and beverages by getting their approval.
American Service
This service is widely selected by different food and beverage providers. Waiters takes
the order of guest in dining area and order of the guest is sent to kitchen using Kitchen order
Ticket. Food is plated into the plated by chefs.
Buffet Service
This is similar to self service and in this service food products are placed on a decorated
table where guest are allowed to pick food as per their requirement. This is mainly used in
medium and large size professional and general events.
Food Production Control and Volume Forecasting
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point is a management system that addresses the food
safety and by controlling and analysis of biological hazard, chemical hazard and physical hazards
from procedures like Raw material production, Procurement, manufacturing and distribution.
Volume Forecasting
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This process is based on production planning (Elias, Leonard and Mwakujonga, 2018).
This method is used by the restaurant management to predict the volume of food for customers
for specific future period.
Standard Yield
In this process size and quality of food is based on standard measures to avoid extra
expenses and use of raw material.
Standard Recipes
This is cost controlling process where the main focus of the food production organization
on quantity and cost of food product. The standard recipe is consists of standard ingredient and
cooking processes.
Standard Portion Size
In this process main focus of the restaurant management on the size or quantity food that
is served to customers.
CONCLUSION
This report is concluding the different type of food production systems along with
various serving methods that are used in restaurants. Food production control and volume
forecasting also has been considered in the report to provide better information to Lisa Cordelli.
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REFERENCES
Books and Journals
Elias, R., Leonard, W. and Mwakujonga, J., 2018. Determinants of Owner-manager
Competencies for Small Business Operations: Evidence from a Small Restaurant
Business in Tanzania. Asian Business Research Journal. 3. pp.41-47.
Roy, D., Vries, J. and Koster, R., 2018. Worth the wait? how restaurant waiting time influences
customer behavior and revenue.
Susskind, A.M. and Maynard, M. eds., 2019. The Next Frontier of Restaurant Management:
Harnessing Data to Improve Guest Service and Enhance the Employee Experience.
Cornell University Press.
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