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

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-