Report on Food and Beverage: Production and Service System Analysis

This report provides an overview of different food production systems, including conventional, convenience, centralized, cook-chill, cook-freeze, and sous-vide methods, detailing their processes and applications. It also examines various food service systems such as table service, self-service, buffet, and cafeteria systems, highlighting the characteristics of each. The report further analyzes factors affecting recipes and menus, such as kitchen staff skills, nutritional value, raw material availability, storage, and guest requirements. A comparison of cost and staffing implications for different service systems is presented, alongside an assessment of the suitability of these systems for particular food and beverage outlets, with a focus on buffet service for events. The document concludes by referencing relevant sources in the field of food analysis and public health nutrition. Desklib offers a wealth of similar solved assignments and study resources for students.

Food and Beverage

Types of food production
system
 Conventional method
 Convenience method
 Centralized method
 Cook-chill method
 Cook-freeze method
 Sous-vide method


Conventional method
Food preparation and cooking is done on
site.
it is immediately served to customers.

Convenience method
In this food is pre-processed which could
consumed easily and fast because are ready
meals in form of frozen or canned.
Before consuming, food need to warn up in
microwave etc.

Centralized method
Used by large fast food chains.
in this food is prepared in central kitchen
and distributed to different placers like
hospitals etc.

Cook-chill method
Cook-chill method
This method includes normal preparation of
food and they are rapidly chill to control the
temperature.
This is done to keep the food fresh for long
time like 5-6 days.

Cook-freeze method
Cook-freeze method
Food is fully cooked by fast freezing method
with stored at -18c or below temperature.
This method keeps the food for several
months.

Sous-vide method
Sous-vide method
 In this method temperature is around
70C and cooking of food is done in
vacuum plastic bags in the water bath
machines for many hours.
 This method helps to enhance the
texture, flavour, moisture and tenderness
of food.

Types of food services
 Table service
 Self service
 Buffet system
 Cafeteria system

Types of food service
system
Table service
In this service system, waiters bring the
beverages and food to customers table. This
service system includes sub styles such as
English, American, Silver or French style.

Self Service
Customers who do not time at their disposal, this system provides ready
to eat food to them and in this they collect their own food and
beverages.

Buffet system
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 the same time because customers can
take food and beverages according to their
choice