Food and Beverage Operations Management

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Lisa Cordelli is a graduate from West London University and has taken a break of a year
or two. She is going to work for her Grandpa Joe when their restaurant opens. But due to some
unavoidable family matter grandpa has to leave for Italy and has given all the pre-opening
responsibilities to Lisa. This assignment will lay emphasis on analysis and identification of
different types of Food production systems, understanding and knowledge of different types of
Food and Beverage Service methods, and lastly analysis of Food Production Control and Volume
Forecasting.
MAIN BODY
Different types of Food production systems
There are three different kinds of food production systems:
 Cook freeze: This is considered as process of cooking in which kitchen staff cook the food
and then its freezing is done.
 Cook- chill: this is food production method in which kitchen staff members first cook food
completely and then rapid chilling system is used and for that it is store on less temperature
atmosphere for up to 5 days. This kinds of food have quality and its flavour remain maintain.
 Conventional: this is done by using government guidelines such as fertilizers etc. Restaurants
buy raw material that have capability to be stored and cook. Staff members use raw material
early and during dining time this prepared ingredients are used and it is served to consumers.
 Onsite Kitchens: in this food production system organization produces food on the premises
or location itself. One of the most common examples of onsite kitchen is a restaurant that
bakes breads within their restaurants instead of buying it from stores (Theregowda and et al.,
2019). It is one of the best examples of onsite kitchen as bread is produced within the
restaurant itself.
 Central kitchen or Centralized Food Production Systems: A centralized kitchen is a kind of
food production spaces that are used by the organizations to create meal component or entire
dishes that are then further distributed to different locations further. This type of food
production system helps in saving food cost and staff cost. It is one of the best food
production system that can help restaurant owners to focus on business expansion, brand
development. It is mostly used by restaurants that focuses on high volume production
cooking. this kind of food production system is applied in places where food is prepared in
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