Food and Beverage Operations Management

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
Types of Food Production Systems.............................................................................................1
Types of Food and Beverage Service Methods..........................................................................2
Food Production Control..............................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food and Beverage service operations are the action taken in the hospitality industry to
engage employees in the overall process to achieve objectives (Fawzi, 2018). Increase in demand
of customers and market trends globally and increases the opportunity of hospitality sector
business to grow by increasing their profit margins effectively. It is very essential for business to
adopt operation management strategies and techniques to improve the overall performance of the
process and attain core competency in the market effectively. This report aims to provide brief
study about Lisa who is responsible for pre-opening and opening of her grandfather's restaurant
in next three months which is established in London UK.
Types of Food Production Systems
Conventional System
In this food production system all the process till the delivery is performed at the same
place to reduce the cost of transportation and increase the efficiency to gain higher profit margins
effectively (Gloet and Samson, 2019). Lisa will be having a staff of 120 and need to provide
effective satisfaction to its customer in order to gain better market reputation to attract more
customers. Kitchen in this system produces the products in mass and then store it until its
delivery to customers. However, increase in health and safety trends in market this system of
food production in ineffective for Lisa.
Centralized System
This system is used for the large food production as business produces the food and
stores it in the freezers and chillers and serves after reprocessing food by heating at the time of
order. Human resources are required in the stage of reheating and serving to customers. This
system help food business to increase the quality of food with better consistency (Zhu and et.al.,
2018). As the food products and produced in batches it helps to reduce the cost per product and
increases the profit margins effectively for Lisa's restaurant. She can use this system as there is
effective sanitation after the freezing of food products effectively.
Assembly Kitchen
In this system business do not produce the food products on their own. They contract
third party for the production of food, and they just serve the food by assembling them which
increases the satisfaction level of customers effectively. This increases the customer satisfaction
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