Food & Beverage Operations Management

This report discusses different types of food production systems, food & beverage service methods used in restaurants, and analysis of food production control & volume forecasting in the context of food & beverage operations management. It is based on a case study of Lisa, who is responsible for managing the opening of a new Italian restaurant named Alfredo's.

Food & beverage
operations
management
Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Different types of food production system .................................................................................3
Different types of food & beverage service methods used in restaurants...................................4

Analysis of food production control & volume forecasting .......................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................7
INTRODUCTION
Hospitality industry is basically a major part of service industry which consist of food &
beverage service, lodging, accommodation, transportation, travelling, theme parks and many
more (Barrows and Robinson, 2018). Food & beverage service is termed as a procedure of
making, presenting & serving of food as well as drinks to customers. The present report is based
on the case study of Lisa who's grandfather is building an Italian restaurant named as
“Alfredo's”. Lisa is responsible for managing all the activities of opening of new restaurant. The
report covers various types of food production system along with different types of food &
beverage service methods used in restaurants.

TASK 1
Different types of food production system
It involves all procedures & infrastructure consist in growing, packaging, transporting &
disposal of food & food related products. There are various types of food production system
which are as follows:
Conventional system: It is a traditionally use production system where food is prepared
in kitchen and kept for short time frame till it is serve to customers. The food is prepared and
offered to customer on the same site (Chen and Voigt, 2020). This type of system is basically use
by those restaurants who work at a small scale. The advantage of Conventional system is it
quality standard is maintain and easily accepted by people. Along with this, it does not rely on
availability frozen entrées and incur less distribution cost.
Ready- prepared system: In this system, food is prepared & held for that is the
production and consumption place is not same. The different characteristic of this system is
different time of production and service. Reduction of labour cost, workloads, improved quantity
& quality control are some of the benefits of ready prepared system. This type of system needs
freezer , blast chiller which is expensive.
Centralized service: It is basically result of technological improvements & service
equipment’s. It is defined as large central production kitchen along with centralized food that is
situated in separate areas for final service & preparation. Mostly, chain restaurants is using this
type of system. The process cost of this system is low & quality is standardised but it requires
maintenance which occur high cost to hotels. In addition to this, this type of service is mainly
adopt by chain restaurants & airline caterers.
Cook Chill service: Herein, the food is made and kept on refrigerators. The food is made
in large quantity & then stored in refrigerator is minimal that keep food fresh. This semi prepared
is convert into eatable food at the time order given by customers.
From the above discussion, it is suggested to Lisa to use conventional system as the
Alfredo's restaurant is new in market and this system incur less cost compare to other systems.

Different types of food & beverage service methods used in restaurants
American service: This service is also known as plate service where food is place on
plates in kitchen itself and then serve to customer with a good presentation. American service is
suitable for those restaurant and hotels where fast service is required.
Family service: This service is also known as English service and for those restaurants
where guests spend high time within the premises (Engida, 2018). Herein, host plays an
important role as they permit whether to serve food to guests or not. The waiter serve food or
customer itself take food on plates in this type of service.
French service: It is defined as private & personalised service where food is kept on
platters & casseroles and then keep near to the plates of guest. French service is basically use in
dining hotels or restaurant and is an expensive service. It is of two types that is cart French
service and banquet French service. In cart French service the food is made & assemble at table,
guests are then select food from the cart which is served by waiter in proper manner whereas in
banquet French service food is made within the kitchen and serve by waiter from the left side.
Silver service: In this type of service, the food is served on plates and cutler which is
made of silver. This service is expensive and mainly found in luxury hotels as I is not easy to buy
silver cutlery and maintain it. In addition to this, this type of service occurs high cost and need
high maintenance by staff members.
Russian service: This services is almost same as silver service as consider as most
elegant service. The only differences is food is made & ready in main kitchen and served by the
waiter according to the choice of guests. In addition to this, client is assigned with a waiter that
serves food to guest in a proper manner.
By analysing the above types of food and beverage methods it is determined that
adoption of family service is suitable for Alfredo restaurant as its assist in serving food to guests
in a best and effective manner.
Analysis of food production control & volume forecasting
Production control is basically controlling and managing food preparation that declines
over production, waste level and loss of insufficient purchasing. This process help hotel or
restaurant to control and manage food cost and increase profit level.
Volume forecasting: It is defined as a method which is used to predict sales volume for
the future period. This method is adopt by restaurants and hotels with an objective to control

food cost and ensure availability of raw materials and ingredients (Gibson and Parkman, 2018).
Volume forecasting involves two stages which are as follows:
Initial forecast: This forecasting is basically done in advance before a week and
estimates overall number of units taken to be sell. This forecasting is done on the basis of past
records, number of bookings advanced, current and so on.
Final forecast: This forecasting is take place before a day of preparation & service of
food. Actual food sales figure, previous day food selling quantity, weather conditions and so on
factors is taking into consideration at the time of final forecast (Zhu, 2018).
It is suggested to Lila to use final forecast volume forecasting method as the possibility of
accurate result is more in this method. Along with this, it declines unnecessary wastage due to
which they can earn higher profits.
Production control: It means to control portion size and maintain consistency in the size
which ensure customer satisfaction and enhance overall profits. It includes main elements such
as:
Standard recipes: Herein, the dish includes same size of ingredients at every time. An
impressive garnish attracts customer and can generate high profit to restaurants.
Regular checking: The food & beverage controller can make spot checking of food
which is present in kitchen for presentation and quality (Salim, 2018). The figure is cross
checked as per the expectations of production of food used in kitchen.
Standard portion size: The production cost of food is based in the food size. It is
important for hotel or restaurant to maintain a standard size of food that is offered to customers
so that no extra cost is occurred for Hotel.
Production control will help Alfredo's restaurant to maintain quality and standard on their
food which impact positively on their guests and increases its sales as well as profit.
CONCLUSION
From the above study, it has been analysed that food and beverage service is wide and is
one of the emerging as well as growing sector in hospitality industry. In addition to this, there are
various type of food production system that is conventional, ready prepared and commissary
system. Moreover, it is important for owner of hotel or restaurant to do volume forecasting as it
helps in ensuring availability of materials and customer satisfaction.

REFERENCES
Books&Journal
Barrows, C. and Robinson, M., 2018. Food and Beverage.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
Food and Beverage Industry. Journal of Food Engineering, p.109932.
Engida, T. G., and et. al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production, 195, pp.734-
743.
Gibson, P. and Parkman, R., 2018. Cruise operations management: hospitality perspectives.
Routledge.
Salim, and et. al., 2018. Evaluating the organizational intention to implement an Environmental
Management System: evidence from the Indonesian food and beverage industry. Business
Strategy and the Environment, 27(8), pp.1385-1398.
Zhu, and et. al., 2018. Recent advances and opportunities in sustainable food supply chain: a
model-oriented review. International Journal of Production Research, 56(17), pp.5700-
5722.