Food and Beverage Operations: Production and Service Methods Report

This report provides a comprehensive overview of food and beverage operations, examining various production methods such as the traditional Partie method, conventional food production, and centralized food production, including cook-freeze, cook-chill, and sous vide techniques. It also details different food service systems like table service (American, English, French, Gueridon) and self-service options (assisted self-service, buffet, vending machine, cafeteria, and room service). The report recommends the sous vide method for food production and French table service for the Ecole Hotel Adelaide, justifying the choices based on factors like shelf life, customer satisfaction, and hygiene. Furthermore, it discusses future trends in the industry, including the rise of virtual restaurants, environmentally friendly production methods, and the integration of technology like self-order kiosks and robotics to enhance efficiency and service delivery. The report concludes by emphasizing the need for continuous adaptation to societal and technological advancements within the food and beverage sector.

Food and Beverage Operations 1
Food And Beverage Operations
Students name
Course
Professor’s Name
Institution
date

Food and Beverage Operations 2
 Table of Contents
 Table of Contents.....................................................................................................................2
 Introduction to Food and Beverage Operations.......................................................................4
 Commonly Used Methods of Food Production and Service....................................................4
Methods Of Food Production.......................................................................................................4
i. Traditional Partie method..................................................................................................4
ii. Conventional food production..........................................................................................4
iii. Centralized food production..............................................................................................4
Systems For Serving Food...........................................................................................................5
i. Table service.....................................................................................................................5
ii. Self-service........................................................................................................................6
 Recommendations for food production and service method for Ecole Hotel Adelaide and
Justification for recommendation....................................................................................................7
Food production method..............................................................................................................7
Foodservice..................................................................................................................................8
 Future trends in production and food service systems.............................................................8
 Conclusion................................................................................................................................9
References......................................................................................................................................10

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Executive Summary
The report hereby explores and discusses the various types and methods of food
production used all over the world. The report further discusses the methods applied in serving
the food prepared from the processing methods to guests, customers and to consumers in general.
The written report also provides overview on production and service methods recommended for
use in the Ecole Hotel Adelaide and projects into the future to discuss the possible trends
expected.

Food and Beverage Operations 4
 Introduction to Food and Beverage Operations
The process that raw materials undergo from the time of purchase to the time they’re
served to the consumer as edible food is called food production. Similarly, beverage production
incorporates the processes used to convert raw materials into consumable fluids. However, some
drinks are served fresh, and they do not need any processing before consumption.
 Commonly Used Methods of Food Production and Service
Methods Of Food Production
i. Traditional Partie method
The Partie method of production involves food bought in raw state. There are facilities
for food reception and storage, handling, and serving food, including after service processes such
as cleaning tables and dishwashing. Labor is most intensive during the serving of a meal. It is an
expensive method because of the labor, space, equipment, and energy required for kitchen
operations. (Yikici 2015)
ii. Conventional food production
Foods that are pre-prepared and served to consumers without any further processing
constitute convenience foods. Such foods include packaged and canned foods. These foods are
prepared, packaged, and stocked in a form that is ready to eat. Extended shelf-lives characterize
convenience foods.
iii. Centralized food production
In this process, there is a separation between the preparation of food and service. Either
time or space or both usually separate the two processes. Food is prepared, stored, and shipped
either hot or refrigerated to the time and place of consumption (Cremer et al. 1977). Under

Food and Beverage Operations 5
centralized food production, there are other subcategories of food production methods, as
discussed below.
a) Cook-freeze method
In this method, the food is fully prepared for consumption, then packaged and stored at a
temperature of -18o C or lower. The food is reheated just before use as the need arises.
b) Cook-chill food production
The raw materials for the particular food are fully prepared for consumption, after which
the product is stored at temperatures between 0 and 3oC. This process is called fast chilling, and
the food must be reheated immediately before consumption (Bekhit & Elansari 2014).
c) Sous Vide
Food is kept under a vacuum to reduce shrinkage while maintaining the flavor. Microbial
activity is also restricted in the process, thus increasing its shelf life. Food is prepared in water
baths at pasteurizing temperatures and stored in plastic bags with sealed pouches to avoid
contamination. Such food has a maximum shelf life of 21 days and can be directly served or
chilled before serving.
Systems For Serving Food
i. Table service
In this system, customers or guests are served by waiters while seated at tables. It
includes American, English, Russian, French, Butler, and Gueridon services.
English table service- The butlers and waiters prepare the food and bring it to the table,
after which the host takes over to serve the guests.

Food and Beverage Operations 6
American table service- food is delivered to the table by waiters already in plates carrying
predetermined amounts of food.
French service- food id brought to the customers in containers and plates are placed near
the vessels at the table from which they serve themselves in their desired amounts.
Gueridon service- food that is partially ready is delivered to a gueridon trolley to finalize
cooking and preparation near the customers' tables (Djubo.com 2019).
ii. Self-service
The customer is involved in obtaining their services. Self-service includes styles like:
Assisted self-service- guests collect their plates from designated places and help
themselves to ready food of their choice from the counters. They may partially obtain assistance
at the tables.
Buffet- Food is placed at a shared table where guests serve themselves.
Vending machine- Customers obtain their food and beverages through automatic
machines.
Cafeteria-style- ready food is arrayed behind a counter table from where the customers or
guests get their orders (Tutoriaspoint 2020).
Room service- food and drinks are delivered to customers in their specific rooms in
order.

Food and Beverage Operations 7
 Recommendations for food production and service method for Ecole Hotel
Adelaide and Justification for recommendation.
Food production method
Given that EHA (Ecole Hotel Adelaide) is a commercial food production center, it
demands a long shelf life for food products. Therefore, I recommend the Sous Vide food
production method. The longer shelf life means that food can be kept in a ready state for more
extended periods without getting spoilt.
Unlike other methods of producing food, the Sous vide process retains the flavor and
aroma of food majorly because the ready food is kept in sealed sachets until the moment
immediately before consumption. Since the EHA is seeking to improve customer satisfaction, the
taste and quality of food is an excellent attraction point. Sous vide production method contributes
to improved palatability of food (WebstaurantStore 2018).
Safety and cleanliness of food are essential in food and beverage operations; sous vide
minimizes all chances of contamination. The food is kept in sealed sachets that make it easy to
handle it while at the same time preventing contamination from the environment and neighboring
sachets.
In addition to this, the sous vide production reduces wastage of food and therefore save
costs of production. Sous vide safeguards against shrinkage of the prepared food, consequently
increasing yield compared to other cooking methods. This increment also contributes positively
to the economy of the hotel's production.
The disadvantage of this method is that it requires a lot of capital to set up. Despite this
fact, once the system is set up, it features a massive contribution to customer satisfaction. High

Food and Beverage Operations 8
standards of hygiene should be observed in the hotel to ensure that food is not contaminated in
the process of food preparation with the sous vide method. The personnel should, therefore, be
well trained on the need to keep the kitchen clean and hygienic.
Foodservice
The style in which food is served determines customer satisfaction levels. From among
the various types of foodservice methods, I recommend the French table service approach for
the AHE. It is a simple style of service in which service is delivered in platters and casseroles to
the guests’ tables by the waiting personnel. It is kept at the table near the plates of the guests
where they can help themselves. The French style improves customer satisfaction as they receive
more attention from the waiters (Benzale 2015).
The style of food service, on the other hand, is expensive as it requires more
professionalism. It also requires ample space in the dining area to accommodate movements.
Despite these disadvantages, it is the right choice of foodservice to attain customer service
satisfaction.
 Future trends in production and food service systems
The industry is evolving at par with the progress of technology, as is every other aspect
of life. The dining habits of people are continually changing. Most people prefer take-outs to
eating in diners and restaurants. The future of foodservice will see a lot of "virtual restaurant"
development. Virtual restaurants are composed of kitchens only, where food is prepared for
delivery. Technology advancements will lead to the development of fast delivery methods for
customers (Watrous 2018).

Food and Beverage Operations 9
Future trends in food technology are also aimed at environmentally friendly food
production methods. The future will see the improvement of production methods to produce
healthier food with a longer shelf life compared to the existing methods (CFN 2012). The whole
point of technology is the improvement of efficiency in terms of equipment and process while
cutting down on unnecessary costs. Therefore, the future will experience faster food production
equipment and service (Automation 2017).
Technology is set to enhance foodservice systems through self-order kiosks, where
customers can make their orders and pay through a computerized system with facial recognition
capabilities. Autonomous food service using robots is also a technology that the food industry is
catching up with. Companies like Bear Robotics, based in Sunnyvale, California, have come up
with robotics food runner that has been coded to understand restaurant layouts in the process of
enhancing service and interaction with the customers (Watrous 2018).
With increasing busy day schedules, more workers will be eating at their desks, meal
delivery services, and healthy vending machines are expected to increase to serve the increasing
demand (Reiley 2019).
 Conclusion
The food and beverage industry will continue evolving and changing. Food producers and
service providers will need to evolve at the same rate with society and technology if they are to
continue offering effective service to the societies that count on them.

Food and Beverage Operations 10
References
Automation, 2017. Q&A: What does the future look like for production technology?. [Online]
Available at: https://www.sageautomation.com/blog/qa-what-does-the-future-look-like-for-food-
production-technology
Bekhit, A. E.-D. & Elansari, A., 2014. Processing , Storage and Quality of Cook-chill or Cook-
Freeze Foods. In: S. M. S. R. Mohammed Wasim, ed. Minimally Processed Foods. Switzerland:
Springer International Publishing, pp. 125-150.
Benzale, A., 2015. French Service. [Online]
Available at: https://prezi.com/j_d2vgedojfk/french-service/
CFN, B., 2012. Eating in 2030: Trends and Perspectives. [Online]
Available at: https://www.google.com/url?q=https://www.barillacfn.com/en/publications/eating-
in-2030-trends-and-perspectives/&sa=U&ved=2ahUKEwif3J2j5-
TnAhUN6RoKHd8yAp8QFjAAegQIBBAB&usg=AOvVaw2jTZbwCoWYeBg01cMKgCjx
Cremer, M. et al., 1977. Food service Systemss:mProduct flow and Microbial Activity and Safety
of Foods, Missouri: North Central Regional Research PublicationM.
Djubo.com, 2019. Different Styles of service. [Online]
Available at: https://djubo.com/blog/different-styles-of-service/
Reiley, L., 2019. The Washington Post. [Online]
Available at: https://www.washingtonpost.com/business/2019/10/24/hold-onto-your-honey-buns-
american-vending-machines-are-getting-healthier/

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Tutoriaspoint, 2020. F$B services- types of services. [Online]
Available at:
https://www.tutorialspoint.com/food_and_and_beverage_service/food_and_beverage_services_t
ypes_of_service.html
Watrous, M., 2018. The Future of Food Service. [Online]
Available at: https://www.foodbusinessnews.net/articles/3615-the-future-of-food-service
WebstaurantStore, 2018. Everything you need to know about sous vide. [Online]
Available at: https://www.webstaurantstore.com/article/97/sous-vide-cooking.html
Yikici, D. I., 2015. Cula 211 F$B Management- Food Production. [Online]
Available at: https://www.google.com/url?q=http://ilgin.weebly.com/uploads/1/6/9/6/16968746/
f_b_operations_ii-_production.pdf&sa=U&ved=2ahUKEwj8-YGZ5eTnAhXC2-
AKHeDZB4YQFjADegQIARAB&usg=AOvVaw0lMUwsBO7vo3sMF-Udasf8