Food & Beverage Operations Management

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.