Food and Beverage Operations Management: Types of Food Production and Services

This report discusses the different types of food production systems, such as conventional, commissary, and ready-prepared food, and the various types of food and beverage services used in restaurants. It also evaluates the cost control procedures for food production and beverage production.

Food and Beverage Operations Management
Assessment 1

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Presenting different type of food production...............................................................................3
Different type of food and beverages services............................................................................3
Evaluating food production cost control and beverage cost control procedures.........................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................1

INTRODUCTION
Food and operation management known as process of managing the food material in
order to provide quality services to them. Along with this, the present report will discuss about
types of food production system as well as services used in restaurant.
MAIN BODY
Presenting different type of food production
Food production is known a process of preparing food in which raw material is converted into
readymade food products for human either for storing at home or for industries processing.
Although it is also known as process which is consist of scientific method for producing food.
Along with this, it consists of various sections such as cleaning, storing, preparing and adding
ingredients in right proportions as well as presenting (Nicholls and et.al., 2020). Types of food
production has been classified into various different types like cultivating, selection, crop
management, harvesting, baking, carving, butchering and restaurants.
 Conventional: It I one of the most common type of food production system in which
hot and chilled food is provided in the service. In this system the hospitality sector
purchase food material either partially or fully in order to prepare food. This approach
also gives greater menu flexibility and good quality of food. However, the labour and the
food cost is high as compare to other system.
 Commissary: It is known as centralized food system and it is one of the most effective
large scale as food material can be purchased in bulk with less money. It is generally used
by central kitchens in which large amount of food is prepared and transfer to smaller
kitchen. Although while transporting the food material temperature of the food need to be
maintained in order to protect food safety (Panghal and et.al., 2018). However,
transporting cost can be high in this case as well as use of labour is less and the
consistency of food is maintained.
 Ready prepared food: It is also known as cook and chill food system which prepares
raw material from chill or freeze and then reheat at time of serving food. Although in this
food system food can be brought in form of partially or fully prepared.

Different type of food and beverages services
There are various types of food and beverage service used by restaurant but most common
are known as Plate, Cart, Plater, Buffet and Family.
Table service: It consist of different type like English, American and Pre plated service. In this,
guest is seated at the table with menu and laid cover as well as customer need to be kept with an
eye contact and warm welcome. Although server or waiter should normally be address the guest
with sir or mam as well as it should be given special attention to the kids.
Cart service: In this type of food and beverages service partially cooked food is brought to the
service area in Guerdon trolley (Sanyé-Mengual, Orsini and Gianquinto, 2018). Variety of food
like meat and fish is cooked in the trolley as it has portable heating unit for preparing the half
cooked food. Although this type of service is only prepared and designed in the dining room as
well as food need to be garnished as per serving guidelines. This type of services helps in
attracting customer as the dishes are presented or craved in the presence of them.
Snack bar service: In this type of service tall stool is placed in the counter so that guest can
cook and may order while sitting the counter. Along with this, menu card is presented or the
customer can choose the food through display counter. Now days many restaurants have made
use of LCD monitor or blackboard for displaying the items. Such service is mainly used in BAR
and Pubs.
Self Service: In this type of food and beverages service the customer is required to help
themselves there is no waiter for serving the food (Kukanja Planinc and Sikošek, 2020).
Moreover, the food is kept in the counter or buffet and the customer can pick the food according
to its requirement. In addition to this, payment is done by after food has been picked and it is
mainly used in free guest flow.
Evaluating food production cost control and beverage cost control procedures
It is one of the most essential means of controlling the behavior of the people and the
processes responsible for the expenses. It is the process through which manger makes directs
attempts to restrain the action of people to accomplish the desired goal’s. The four main
categories that need to be controlled in restaurant are mentioned in detail below:

 Food cost: It is known as the amount of food used to prepare dish and it also include ha
plate and period cost (Chowdhury and et.al., 2020). It also comprises of cost of raw
material utilized like meat, diary, grain, vegetables as well as nonalcoholic beverages are
also included.
 Beverage cost: it is known as cost involved in buying alcoholic beverages served in bars.
 Cost of beverage sold/ Beverage sold= Beverage Cost percentage
 Labor cost: This include expenses used in marinating the restaurant staff as well as tax
related on the payroll of the employees. Labor Cost Percentage: Cost of labor/ total sales
CONCLUSION
From the above report it has been concluded that there is various type of food production system
like readymade or conventional which contributes in converting raw material into food. Along
with the this, study has also thrown light on the cost involve in food processing and types of
services used in this system.

REFERENCES
Books and journals
Chowdhury, M. and et.al., 2020. A case study on strategies to deal with the impacts of COVID-
19 pandemic in the food and beverage industry. Operations Management Research,
pp.1-13.
Kukanja, M., Planinc, T. and Sikošek, M., 2020. Crisis management practices in tourism SMEs
during the COVID-19 pandemic. Organizacija. 53(4).
Nicholls, E. and et.al., 2020. The contribution of small-scale food production in urban areas to
the sustainable development goals: A review and case study. Sustainability
Science. 15(6). pp.1585-1599.
Panghal, A. and et.al., 2018. Role of Food Safety Management Systems in safe food production:
A review. Journal of food safety.38(4). p.e12464.
Sanyé-Mengual, E., Orsini, F. and Gianquinto, G., 2018. Revisiting the sustainability concept of
urban food production from a stakeholders’ perspective. Sustainability. 10(7). p.2175.
1