Food and Beverage Operations Assignment Solved

Added on - 22 Nov 2020

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HOSPITALITY AND TRAVELMANAGEMENT FOOD AND BEVERAGEOPERATIONS
CONTENTSINTRODUCTION.......................................................................................................................................1DIFFERENT PRODUCTION SYSTEMS USED IN INDUSTRIAL KITCHEN.......................................1DIFFERENT FOOD SERVICE PROCESSES UTILIZED IN FOOD SERVICE OPERATION...............3SUITABILITY OF SYSTEM FOR PARTICULAR FOOD AND BEVERAGE OUTLET........................4ANALYZING HOW MANAGING CAPACITY IN THESE OUTLETS CHANGES THE SYSTEMSUSED IN KITCHEN...................................................................................................................................5CONCLUSION...........................................................................................................................................5REFERENCES............................................................................................................................................6
INTRODUCTIONThe food and beverage outlets encompass fast food outlets, restaurants, pubs, lounges,coffees house and many more. The production system used within kitchen of these food andbeverage outlets varies according to their activities and kinds of menu being served. Pertaining tothis, in the present research report a large five star hotel in Manchester is taken into consideration(Bowdin and et.al, 2010). A hotel has 150 guest room, 3 bars and 2 banquet halls that canaccommodate around 2000 guests. Other than this, the hotel also comprises four food outlets i.e.a coffee shop, a main restaurant, specialty restaurant that serves Chinese food and fine diningrestaurant.Thus, the main aim of food and beverage management assignment is to offer knowledgeand understanding about the different production systems used within the industrial kitchen andwill significantly explain the suitability of these systems in food and beverage outlets of hotel. Inaddition to this, the report will also analyze various food service processes being utilized invaried food service operations. The later part of the report focuses towards evaluating howmanaging capacity within these outlets changes the system being used in the kitchen or front ofhouse.DIFFERENT PRODUCTION SYSTEMS USED IN INDUSTRIALKITCHENThe food and beverage manager of a five star hotel in Manchester has many options forproduction and food service systems. Most of the food service and production managers inherit aproduction system, but make alternations in that system or adopts a new system pertaining tovarious reasons such as shortage of labor, technological change, managing capacity and manymore (Frash, DiPietro and Smith, 2014). Thus, it can be said that there are many productionsystems that can be used within the kitchen operation and explanation of these are as follows:Traditional– This is being considered as the most common production system being usedin most of the food outlets. Here in this system, the raw-materials are assembled and thefood is prepared onsite. It is then either heated or chilled and served to the customers. The1
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