Food and Beverage Operations Management in Hospitality Industry

This essay explores the significance of food and beverage operations management in the hospitality industry. It covers different food production systems, service methods, and cost control procedures. The case study of The Kitchen Station restaurant in London, UK is used to illustrate the concepts discussed.

Food and Beverage
Operations Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
The process of operations management is related over concern upon administration related to
organizational practices which leads towards creating efficiency developing over workplace.
Food and beverage operations holds responsibility in relation to forecasting, planning and
controlling various perspectives related to hospitality industry. It helps upon covering important
parts of hospitality industry. The essay is related over restaurant which is going to operate within
London city of United Kingdom. The essay deals over various foods production systems
discussing food and beverages operations. Along with it several kinds of food and beverages
over service methods has been analysed. Further, understanding in relation to food production
cost control and beverage procedure are covered within essay.
MAIN BODY
As per the requirements of essay The Kitchen Station restaurant has been taken into
consideration presenting about perspectives of essay. Also Food and Beverages holds
significance over components within hospitality industry as it facilitates over providing scope for
increasing profit and revenue over business. The organization is based over hospitality industry
focusing upon production of foods and beverages with its operations. This is required for
managers of restaurant concentrated over quality and excellence of food and beverages. These
aspects are important for developing hospitality sector of present within United Kingdom.
There are different kinds of food production system based upon food and beverages
operations processes within restaurant which make food and beverage products to customers. In
this common methods like baking, stewing, braising, grilling, fermenting and many more are
covered. Baking process is based over preparing food in this dry heat are used especially over
oven and probably the oldest method of cooking. In relation to The Kitchen Station, within
baking process which is used for making bread, rolls, cookies, pies, pastries and muffins. The
process of baking is related over preparing food proper way. The process of stewing is moist
heated within same simmering over liquid which is heated until its starts forming gentle, yet
fastly moving bubbles. The main difference within simmering and stewing is based upon later
process including much smaller amount of liquid helping in getting retained over food as sauce.
Braising is another mode of food production system which are based over vegetables and items
cooked through process of heating them slowly with oil as well as moisture in tightly sealed
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container. There are two types of braising that are both long and short, under short braising is
based upon vegetables, tender poultry like chicken, small birds and lean and the process of long
braising uses identical techniques but attain something different overall. The process of grilling
consists of cooking food upon rack source of heat which is generally charcoal fire with ceramic
briquettes that heated by gas flames. It is based over consistently cooking vegetables with dry
heat getting applied over surface regarding food which is generally from above below. It is based
over significant amount of radiant and direct heat making process of cooking done in faster and
better manner. Thus the process is very effective and advanced in effective manner which makes
food cooked without any problem within restaurant. Fermented food or the beverages are
produced through the process of controlling microbial growth along with the conversion of food
elements though enzymatic action. There are many food items that are undergone the stage of
fermentation and some of them are dairy vegetables, cereals and fruits, meat and fish, soybeans,
other legumes, etc. Within The Kitchen Station, all these above mentioned food production
systems are used in order to prepare and ready food for offering it to the potential customers of
the organisation.
The modern food and beverage system is based upon dividing different methods which is
included with both service people and customer- base engaging under food beverage system.
There are various kinds of food and beverage system in relation to The Kitchen Station which ate
table service, self service, assisted service, single point service, specialized service. Table service
includes plate service, customer base needed for assisting themselves over buffet. Single point
service works in a way that customers order over food, pay received with beverages from same
point.. This provides proper assistance in relation to customers order food pay and beverage upon
food. As per the assistance service potential market share is served as part of food at table with
various other parts. Through the system specialised service, customer-base are provide with food
from point where they are which is also referred to tray or room service are improved more
effectively. Also it is related to making food supplied more effectively.
Food production cost control are based upon making department based upon development like
hotels, restaurants, cafeterias, food chains which is based upon determining about profit
maximization level which is done with the help of different tools which makes sales maintained
over future forcasting activities.
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is said to be an exercise that is carried by catering developments such as hotels, restaurants,
cafeterias, food chains in order to follow the objectives of the unit that are pre-determined. It is
generally done for minimising or reducing cost in order to maximise the level of profitability
within the organisation. It is significant to understand the concept of food production cost control
because it has a direct influence on viability of a restaurant. Beverage cost control procedures
refer to set up a standardised recipe of drink (Weber and Saunders-Hogberg, 2018). It provides
different tools that are required for maintaining sales as well as cost histories, developing
systems to monitor existing activities and forecasting future costs. Through using technology for
managing labour, loss and inventory, operators of The Kitchen Station can enhance efficiency by
reducing manual efforts required to attain maximum control.
CONCLUSION
From above discussion it can be marked out that food and beverages management has
important role to play within hospitality industry. Also they contribute with great deal of
profitability within respective industry. This is easy as different food production system are
explained with different food and beverage service system. The concept of food production and
beverage cost control has been discussed within essay.
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REFERENCES
Books and Journals:
Bujisic and et.al, 2018. BEVQUAL: a tool for measuring performance quality in beverage
operations. Journal of Foodservice Business Research. 21(5). pp.570-589.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p.109932.
Davis and et.al, 2018. Food and beverage management. Routledge.
Engida and et.al, 2018. Measuring corporate sustainability performance–the case of European
food and beverage companies. Journal of Cleaner Production. 195. pp.734-743.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production. 195.
pp.963-977.
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