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

Cafeteria system
This system allows customers to choose
their own drinks and foods which are
displayed at counter and after this they
place them on tray.

Factors affecting recipes and menus for
specific systems
 Skills of kitchen staff
 Nutrition value
 Raw material availability-
 Availability of storage
 Guest requirements


Compare the cost and staffing implications for different systems
Type of service
system
Cost implications Staffing implications
Self service Requirements of
minor storage. Food
which is served to
guest is mostly
available at low cost
as raw material price
is also low.
Very low cost because in self-service,
unskilled person can also handle.
Silver service In silver service, food
cost is very high.
(Luning and et.al.,
2015)
Large number of skilled persons are
required to carry out the operations of
silver service.
Counter service For food preparation,
low cost is required.
Two or three skilled or non-skilled
persons are required.
Table service Cost of raw material,
production and
storage of food
depend on the quality
level of outlet. Cost
ranges from low to
high.
There is requirement of both the high
and less skilled person to successfully
carry out the operation.

Suitability of systems for
particular food and
beverage outlets
Buffet service system is best for the event because it includes self
service system.
The food and beverages which could be hot or cold are attractively
placed on the series of long table. In buffet system, vegetarian food
could be placed on another table which holds a banner named with
“Vegetarian food”.
The sugar free beverages and desserts are also placed on other table
with banner of “Sugar free food”.
In this staffing cost is low because in this requires staff could be less
skilled (Griffith, 2010).

References
Pomeranz, Y., 2013. Food analysis: theory and practice. Springer
Science & Business Media.
Trematerra, P., 2013. Aspects related to decision support tools and
integrated pest management in food chains. Food Control. 34(2).
pp.733-742.
Wyness, L.A., Butriss, J.L. and Stanner, S.A., 2012. Reducing the
population's sodium intake: the UK Food Standards Agency's salt
reduction programme. Public health nutrition. 15(02). pp.254-261.