LT4F13GN: Food Production and Beverage Service Systems Essay

This essay delves into the intricacies of food production and beverage service systems, exploring diverse methods employed in the hospitality industry. It begins by identifying and analyzing various food production systems, including traditional, cook freeze, and sous-vide methods, providing a comprehensive overview of their characteristics and applications. The essay then examines different food and beverage service methods in restaurants, such as plate service, cart service, and buffet service, detailing their descriptions and operational nuances. Furthermore, the analysis extends to food production control and volume forecasting, emphasizing the importance of these elements in managing food costs, minimizing waste, and ensuring efficient operations. The essay covers volume forecasting, standard yield, standard recipes, and standard portion sizes. The paper references sources such as Li, Morell, and Jobling (2020) and McClements (2020) to support its claims.

Food production systems

Table of Contents
Identify and analyse different types of Food production systems...............................................3
Knowledge and understanding about different types of Food and Beverage Service
methods in restaurants................................................................................................................3
Analysis of Food Production Control and Volume Forecasting.................................................5
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Identify and analyse different types of Food production systems
Food production is defined as the phase of food flow that apprehensions on the
dispensation of semi prepared or raw food items. The food items are served after providing
proper heat and making them reach to state of serving (Li, Morell, and Jobling,2020). The food
dishes are provided some protection such as cook freeze or cook chill before food is served to the
customers. There are different types of food production system which are mentioned below -
Traditional methods – This type of food system includes keeping raw material or stuff
for making dishes that is served to customers. In context of methods of conservative parties, lot
of raw food is purchased and this category is known as convenience foods category. This type of
method is used in various restaurants and kitchen.
Cook freeze methods - This type of food method consists of a catering system that
depends upon full cooking of food that is pursued through fast freezing. The food is stored at low
temperature where it does not stale and this food is used anytime.
Sous-vide method - This type of food production system are more fresh food and in this
method food is stored at 138 degrees of temperature. The food is stored in pouches and this is
less hazardous. This is a cooking technique which has become popular over the years. This
cooking is occurred in temperature controlled water bath.
Knowledge and understanding about different types of Food and Beverage Service
methods in restaurants
There are different types of food and beverage service methods and types that can be
used in the restaurant such as plate service, cart service, plater service, buffet service or family
style service. These are explained below -
Methods of food and service Description
Table service
This is food and beverage service which
includes other categories such as English
service, American service, pre plated service.
In context of table service, customers are
allowed to seat at the table with laid orders and

covers from the menu. The staff of restaurant
gives warm welcome and then food menu is
provided to customers.
English service
In this type of food service, meal is placed on
large platters or within large bowls. The food
portions are delivered to customers and clients
by servers or waiters of restaurant. The host
has to check and approve food and then it is
placed on table.
French service
This is a detailed and requires high skills. This
is an expensive method of food and beverage
service. The plated entrees are provided from
right and other courses are served through left.
Silver service
In this type of food and beverage service, food
is served in silver cutlery and silverware
(McClements, 2020). The server has to take
approval of customer before serving the food
to table.
Pre plated service
This is widely accepted and common type of
food beverage service. The waiters and servers
take guests orders within dining area and food
is prepared by chef.
Analysis of Food Production Control and Volume Forecasting
The production control means the managing and controlling of preparation of food that
can minimise over production, loss from the inefficient processing and purchasing and loss from
the excessive portion sizes. When there are proper operation of food control system then the
management has an objective for controlling the food costs in efficient manner. This maximises

profitability and sales of the operation. There are four major stages of production control such as
volume forecasting, standard yield, standard recipes, standard yield and standard portion sizes.
Volume forecasting – This is defined as production planning and predicting the volume of sales
for establishing in future period. The main aim of volume forecasting is to predict total number
of meals that are stored in each and every selling outlet of the establishment. This also means
predicting the choice of menu items by the customers, ensuring the availability of necessary
ingredients, control food costs in relation to the sales.
The initial forecast - This is based on two types of records past records and advance records.
The past records are one which includes figures recorded for same period previous year. The
need and demand of food item in last year is identified and proportionate sales is measured.
Advance booking includes predicting the number of bookings that restaurant will be having.
The final forecast – This means estimating the production of previous day and sales figure. Any
left-over should be sold as soon as possible before they become a complete write-off.

REFERENCES
Books and Journals
Li, Z., Morell, M.K. and Jobling, S.A., Commonwealth Scientific and Industrial Research
Organization (CSIRO), 2019. Production of food and beverage products from barley grain. U.S.
Patent 10,212,959.
McClements, D.J., 2020. Recent advances in the production and application of nano-enabled
bioactive food ingredients. Current Opinion in Food Science.
Online
Food Production Control.2020.[Online].Available
through:<https://www.bngkolkata.com/production-control/>