Analysis of Food and Beverage Operations Management Techniques Report

This report offers a comprehensive overview of food and beverage operations management, specifically tailored for a newly opened restaurant, "The Chef's Aisle." It begins by evaluating various food production systems, including conventional, cook-freeze, cook-chill, and centralized methods, emphasizing their impact on food hygiene, quality, and waste reduction. The report then delves into diverse food and beverage service methods, such as waiter service, bar counter service, assisted service (carvery, buffets), cafeteria, take-away, kiosks, and food courts. Furthermore, the report explores food production cost control and beverage cost control procedures, emphasizing the importance of standardized cost control tools, strategic monitoring, quality assurance, menu planning, and effective purchasing and storage practices. The conclusion summarizes key takeaways, highlighting the importance of effective management in ensuring food quality, cost control, and overall operational success within the restaurant setting.

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Evaluation of different types of food production system within food and beverage operations 3
Determine different types of food and beverage service methods..............................................4
Explain food production cost control and beverage cost control procedures.............................5
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................6
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INTRODUCTION
Operation management help a business to effectively design, monitor and control all
procedures of manufacturing, production and redesigning operations of organisation which are
related to production of products and services (Chen and et.al, 2015). This project report is based
on operations which will be followed by newly opened restaurant The Chef's Aisle, which will
help business in running the business successfully.
MAIN BODY
Evaluation of different types of food production system within food and beverage operations
Food Production system- This is the stage in which all the process of food from
purchase to delivering food to customer is followed. This phase starts from processing raw
material to semi prepared food till ready to serve food products. This stage also involves freezing
of food products and preserving them for using them for later purposes. These food production
systems are followed for maintaining food hygiene, for maintaining quality of raw material and
what measures will be taken to store the food products using constructive techniques. An
effective food production technique will help restaurant in reducing wastage and food can be
cooked with using proper temperature and time. Thorough strategic planning all the production
techniques, method and approaches, it will help in analysing quantity and quality of food
products , estimate all requirements and minimize wastage of all products. There are several
production functions which are performed by restaurant, these functions depends on the size and
service of the restaurant (Chen and Voigt, 2020).
There are several food production methods such as, conventional, call order, continuous
flow, cook-freeze, centralised, assembly kitchen and others. Some of the methods of food
production are ex-plained below:
 Conventional- This production technique involves usage of convenience foods which
may range from wide variety of convenience food products which are available. This
production method involves planned catering system.
 Cook-freeze- This is a complete technique which starts from raw food material to final
service which will be offered. This system is followed by fast freezing with storing food
products at controlled low temperature of -18°C or below and then are reheated before
offering to the customers.
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 Cook-chill- This production catering technique is based on cooking the food products
fully by following the fast chilling method, in which these products are stored in low
temperature which are above freezing point which is between 0°C to 3°C. After freezing
food products, the procedure is followed by reheating them before serving them to
customers (Jeaheng, Al-Ansi and Han, 2020).
 Centralised- This production method is based on separation of production and separation
elements of the food flow system. The food which is produced using this system is either
pre- portioned or are served in batches when they are in ready to serve phase.
Determine different types of food and beverage service methods
The service of food and beverage operations can be performed using different approaches
which involves table service, self- service, though using trolley, assisted, single point service and
etc. There are several food and beverage service methods which can be followed, some of the
service are explained below:
Waiter- The most used table service method is the service which is provided by waiters,
some of the services which can be classified under this category are: French service, Russian
service, Family service, Plate and Butler service.
Bar counter- It is a part of table service in which service are provided to customers who
are seated at bar counter on stools. These bar counters are usually U shaped.
Assisted- It is a part of assisted service which involves:
 Carvery: In this some parts of meal are served to seated customers, this also involves
breakfast and banquet service.
 Buffets: In this service, customers select options which are passed on trays or products
which are on display bar (Mak and et.al, 2018).
Cafeteria- This is a part of self service method, which includes counter and free flow
service method of serving foods and beverages.
Take-away- This service method is a single point service which includes services such as
take away, drive thru and others.
Vending machines- This method of serving food can be categorized under single point
service which is performed through vending machines.
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Kiosks- It is an approach of single point service method which provide services at
specific location, such outstation are used to provide services to their customers for peak demand
and met customer requirements (Martin-Rios and et.al, 2018).
Food courts- This is a single point food delivering service which involves numerous
counters where customer can eat or buy food products from counters and eat in food rating areas
or take away their parcel.
Explain food production cost control and beverage cost control procedures
Some of the food production cost control and beverage cost control procedure help
business to maintain the quality and maximize food production, which includes different factors
such as: All standards cost control tools such as recipes and portion size must be analysed with
the help of a tool. The measuring tools must be available ans used by personnel of restaurant.
Through strategically monitoring all requirements and using food products based on the needs
will help in reducing wastage. The management must ensure that products are of high quality and
al requirements are met (Valta and et.al, 2015).
The food cost for preparing a dish must be set on the basis of materials which have been
utilised and the cost of beverages is related to alcoholic beverages which are served. The cost of
food and beverages can be effectively planned through planning menu, forecasting requirements,
purchasing products based on requirements, through effectively storing and issuing them based
on customer demands.
CONCLUSION
From the above report it can be concluded that, there are several food production system
through which an restaurant can use variety of food products which will help management in
serving best quality of food products to their customers based on their requirements. There are
several methods which help in maintaining and setting cost and price of food and beverages
products.
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REFERENCES
Books and journals
Chen, E. and et.al, 2015. Implementation of non-regulatory food safety management schemes in
New Zealand: A survey of the food and beverage industry. Food control. 47. pp.569-
576.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p.109932.
Jeaheng, Y., Al-Ansi, A. and Han, H., 2020. Impacts of Halal-friendly services, facilities, and
food and Beverages on Muslim travelers’ perceptions of service quality attributes,
perceived price, satisfaction, trust, and loyalty. Journal of Hospitality Marketing &
Management. 29(7). pp.787-811.
Mak, T. M. and et.al, 2018. Promoting food waste recycling in the commercial and industrial
sector by extending the Theory of Planned Behaviour: A Hong Kong case study. Journal
of Cleaner Production. 204. pp.1034-1043.
Martin-Rios, C. and et.al, 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Valta, K. and et.al, 2015. Overview of water usage and wastewater management in the food and
beverage industry. Desalination and Water Treatment. 53(12). pp.3335-3347.
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