Different Types of Food Production Systems and F&B Service Methods in Restaurants

This report discusses different types of food production systems and F&B service methods in restaurants. It also evaluates food production control and volume forecasting.

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Different types of food production systems...........................................................................3
Varied types of food & beverage services methods in restaurants.........................................4
Analysation of food production control and volume forecasting...........................................4
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................6

INTRODUCTION
The current report is based on Alfredo's restaurant, this study explain different types of
food production systems that can be used by this firm. Furthermore, it discussed varied types of
F&B service methods in restaurant and also evaluate food production and volume forecasting.
MAIN BODY
Different types of food production systems
Food production is classified into varied types including crop management, cultivation,
crop production, fermenting, drink & candy making, baking and restaurants. As the name
suggests, it is all about preparing food by food production staff in restaurants in which raw
materials are gathered from market and then converted into ready-made food items for
consumers. There are different types of food production systems discussed below:
Centralized food production system-
It is one of the best food production system in which foods are usually cooked and
prepared in single kitchen and served to different locations accordant to demand (Reiter and
Gelbmann, 2017). This kind of system are utilized in fast food chains, that catering and offering
their foods items to airline, offices etc. it applied to foods prepared in one central cooking area
from which is distributed to various locations. It means that meal is prepared in off site and then
served to number of people at specific venue.
Sous vide-
According to this system, foods items are cooked in water bath machines inside vacuum
plastic container and kept at a curtained temperature of 70 degree Celsius. Goods are protected
with moisture, actual flavour, texture and tenderness required for cooking food (Morey and
Gunawardena, John Bean Technologies Corp, 2018). Under this system, food can be stored for
long period as leaving little change to grow of aerobic bacteria, thus it is a matter of concern to
keep it menu bacteria free.
Cook and chill-
It is another food production system can use by many restaurants, in this system, fully
cooked meals and other thins are chilled under low and controlled temperatures enough to keep it
fresh up to 4 days. Flexible techniques are consisted with this system that help immediately
chilling meals, that require re-heating before serving to customers (Lyra and et.al., 2018).
Conventional food production system-

Varied types of food & beverage services methods in restaurants
Table service method-
It is considered as a wider category of approach which consist of English as well as pre-
plated services. In this kind of F&B service method in restaurant, guest is seated at table with
laid cover and order their meal from menu (Ortiz, 2016). Server normally address guest by
madam or sir, and greeted them with an effective manner and a warm welcome.
French services-
Its highly skilled and very detailed type of services provided by restaurants and
serve number of visitors at one time.
English service-
It requires food to be placed or server on wide platters or in big bowls, these food
portions are then provided to guest table by servers or waiters. Once people check and
order food same in placed on table, waiters serve theme. This one of the most common
kind of F&B service that can consider by Lisa as it eases of services and service
providers.
Silver service-
This service is similar to Gueridon, due to fact that crockery and silver cutlery are
expensive, electroplated nickel silver service ware is utilized mostly in restaurants and
hotels. Table in this type of services are normally set with sterling silverware, all food are
served in silverware from kitchen.
Russian service-
It is similar to French service but less expensive and faster than it, presentation
and display are the main part of this food & beverage of service that can be adopted by
Lisa for its new restaurant. Within Russian services, whole joints, game, poultry and
other things are elaborately prepared and garnished.
Analysation of food production control and volume forecasting
Production control means controlling of preparation of meals and other food products
which together will reduce possible waste and over-production, loss from excessive portion sizes
and loss from ineffective processing as well as purchasing (Bojar and et.al., 2018).
Food production control-

With the help of utilizing food production control procedure restaurant can get many benefits as
they can reduce wastage of resources. It helps management in controlling costs of food
effectively and increasing profitability of food production operation. It aids managers and
workers catch defects before they reach guests. Analysing captured defects support to determine
system errors that, once improved and lead to procedure improvement initiatives. With the help
of it, the quality of food products will be improved effectively that satisfy consumers. By
implementing food production control appropriately, restaurant can improve their production
turnaround times. It will enhance the staff morale because effective operations make it easier to
work and perform job roles effectively.
Volume forecasting-
Volume forecasting is the first stage of food production control, it referred to as production
planning (Badr and et.al., 2016). It one of the best approach used to predict volume of sales for
formation for as specified future period. It helps to predict the actual number of meals to be sold
in each selling outlets of production at each meal period. Volume forecasting will support
management by predicting choice of menu products by consumers and help to assure availability
of all essential ingredients. While using volume forecasting within food and beverage business,
production management clarify supply situations to more accurately and appropriately and
evaluate the level of guests demand versus volume of elements parts important to successfully
fill received orders.
Hazard analysis critical control-
It is considered as effective system that provides appropriate framework for analysing
and monitoring total food system, from cropping to consumption, to decrease risk of foodborne
illness. With the help of this system it easy for restaurant to cater quality food items to its guest
because it determines and control potential issues before it occur and destroy the natural taste of
vegetables and fruits.
CONCLUSION
From above analysis, it has been summarized that by using the best food production
system within new restaurant, owner get many benefits as it help to increase profit margin and
gain attention of new consumers. Furthermore, restaurant use volume forecasting method that
help to reduce wastage of food items and save cost.

REFERENCES
Book and Journals
Badr, G and et.al., 2016. Toward large-scale crop production forecasts for global food
security. IBM Journal of Research and Development. 60(5/6). pp.5-1.
Bojar, D and et.al., 2018. Caffeine-inducible gene switches controlling experimental
diabetes. Nature communications. 9(1). pp.1-10.
Hussain, S. M. Z and et.al, 2019. Formulation and Evaluation of Ritonavir Immediate Release
Tablets by Hot Melt Extrusion Method. Journal of Drug Delivery and
Therapeutics. 9(4-A). pp.63-71.
Jin, T. Z., Guo, M. and Chen, W., 2018. Packaging Methods To Effectively Deliver Natural
Antimicrobials on Food. In Natural and Bio-Based Antimicrobials for Food
Applications(pp. 171-192). American Chemical Society.
Lyra, A. V. T. B and et. al ., 2018. Combined approach of COOK CHILL with
HACCP. Nutrition & Food Science.
Morey, O. E. and Gunawardena, R. M., John Bean Technologies Corp, 2018. Commercial scale
sous-vide system and method. U.S. Patent Application 15/883. 512.
Ortiz, C. A., Fitly Inc, 2016. Apparatus and method for identifying food nutritional values. U.S.
Patent Application 15/155. 878.
Reiter, M. and Gelbmann, C., 2017. Community catering–thinking outside the boxManuela
Reiter. European Journal of Public Health. 27(suppl_3).