Food and Beverage Operations : Report

Added on - 06 Jan 2020

  • 17

    pages

  • 5976

    Words

  • 362

    Views

  • 0

    Downloads

Showing pages 1 to 4 of 17 pages
Food and Beverage
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Characteristics of food production and food and beverage service systems...................11.2 Factors affecting recipes and menus for specific systems...............................................21.3 Compare the cost and staffing implications for different systems..................................31.4 Suitability of systems for particular food and beverage outlets......................................4TASK B...........................................................................................................................................52.1 Use of financial statements in food and beverage operations.........................................52.2 Use of cost and pricing processes.....................................................................................62.3 Purchasing process..........................................................................................................63.1 Food and beverage menus for a hospitality event...........................................................73.2 The selection and suitability of recipes for menus..........................................................8TASK C..........................................................................................................................................94.1 Plan a food and beverage service for a hospitality event within an agreed budget..........94.2 Implement the planned service maintaining standards of quality and health, safety andsecurity.................................................................................................................................104.3 Evaluate factors to determine the success of the service, making recommendations forimprovement.........................................................................................................................11Conclusion.....................................................................................................................................13REFERENCES..............................................................................................................................14
INTRODUCTIONFor the hospitality industry, food and beverages are the popular earning sources in thepresent time. Generally, people prefer to go in resorts and hotels to celebrate any occasion or tospend their holidays. In case of hotels and resorts, food and beverages also play an important rolein attracting customers. In this regard, management of resorts and hotels have main responsibilityto offer the best quality services to the customers related to the food and beverages. The presentreport will help to understand the daily activities and procedures which are involved in food andbeverage operations. It also includes concepts about different food and beverage production andservice systems. Further, it will help to understand the financial controls which are used in foodand beverage operations. The present report will also focus to devise menus in order to providefood and beverage services in the hospitality events.TASK A1.1 Characteristics of food production and food and beverage service systemsThe term food production is basically referred to a planning of preparing menu,purchasing raw materials, cleaning kitchen as well as preparing, cooking and storing food.Further, food production and food & beverage service systems are usually related to singledelivery system. In this context,foods from fruits to high gourmet cuisines are prepared anddecorated in different ways. Further, beverages are liquid drinks to accompany the meals andthey can be served either hot or cold. In this context, beverages are of two types cold or hotdrinks and further the cold drinks could be non alcoholic or alcoholic drinks. The few methods ofcooking are categorized in different groups which are discussed below:Conventional method- In this method, food preparation and cooking are done on site andimmediately, it is served to customers.Convenience method- In this, food is pre-processed which could consumed easily andfastbecause the ready meals are generally in the form of frozen or canned. Beforeconsuming, food needs to warn up in microwave etc.(Aung and Chang, 2014)Centralized method- For bulk production, this method is used by the large fast food chainand in this, food is prepared in central kitchen and distributed to different places likehospitals etc.1
Cook-chill method- This method includes normal preparation of food and after thattheyrequire rapid chilling to control the temperature. This is done to keep food fresh for thelong time like 5-6 days.Cook-freeze method- Food is fully cooked by fast freezing method by storing it at -18c orbelow temperature. This method keeps food fresh for the several months.Sous-vide method- In this method, temperature is around 70C and cooking of food isdone in vacuum plastic bags by using water bath machines for many hours. This methodhelps to enhance the texture, flavour, moisture and tenderness of food(Farber, Crichtonand Snyder, 2014). Service systems which are used to serve food and beverages aredefined below:Table service- In this service system, waiters bring beverages and food to customer’stable. This service system includes sub styles such as English, American, Silver or Frenchstyle.Self-service- Customers who do not have time at their disposal, thissystem providesready to eat food to them and in this, they collect their own food and beverages.Buffet system- Variety of foods are arranged on long table which are placed in platters,dishes and hot buffet servers. This system serves foods to many customers at same timebecause customers can take food according to their choice.Cafeteria system- This system allows customers to choose their own drinks and foodswhich are displayed at counter and after this, they place them on tray(Mortimore andWallace, 2013).1.2 Factors affecting recipes and menus for specific systemsThere are several factors which affect both the recipes and menus which are describedbelow:Skills of kitchen staffIn preparation and decoration of foods, skilled kitchen staffs are required because goodappearance of dishes also satisfy and influence customers to taste it. Skilled staff members willenhance the flavour, texture and moisture of food.If the taste and decoration is not up to themark as per the expectation of guests than lot of food will be waste(Mensah and Julien, 2011).Nutrition value-2
desklib-logo
You’re reading a preview
card-image

To View Complete Document

Become a Desklib Library Member.
Subscribe to our plans

Download This Document