Food and Beverage Operations Management

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
PART-1............................................................................................................................................1
Varied types of food production systems....................................................................................1
Different kinds of food and beverage services approaches in restaurant....................................2
Volume forecasting and food production control analysis.........................................................2
CONCLUSION ...............................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food and beverage operation management includes various of activities that engaged
employees right from keeping inventory of material, buying of raw material an managing
different catered events. The current report is based on Lisa and her restaurant, this study explain
different types of food production system, F&B services method in restaurants and also clarifies
food production & volume forecasting.
PART-1
Varied types of food production systems
Cook and Freeze-
It refers to a catering system which includes full preparation of food, followed by storage
and blast freezing of food items at a managed low temperature of 18 to 22 C, before managed,
regeneration prior and thorough thawing to service (Ye and et.al., 2016). Lisa can use this
system within their restaurant as it help to preserve food products for up to 7 weeks before it is
reheated for eating and serving to guests.
Assembly Kitchen food production-
According to this system, food items is purchased at middle to finish end of food
processing continuum. It means that restaurant offer their customers food services for off
premises consumption, entrées in professional kitchen facilities placed at restaurant, and
ingredients for preparation of meals. It is beneficial in term of saving money, require less
purchasing time and quick service is possible with it.
Sous vide-
It is another food production system that includes cooking food techniques under vacuum
in air tight plastic pouches that is submerged in water bath or cook tank (Silva and et.al., 2016).
Food items is slowly prepared in water bath which is held at a precisely well controlled low
temperature assuring food is cooked evenly and to best every time. In simple words, sous vide is
the procedure of vacuum sealing food in a pouch, then prepared dishes to a very precise and
right temperature in water tank.
Centralized food production system-
This method of food production is described as wide central production kitchen with
centralized purchasing and serving of cooked food items to service place in restaurant for final
1