Food and Beverage Operations Management - LT4F13GN

This report examines food and beverage operations management, focusing on the operations within Alfredo's restaurant. It begins by identifying and analyzing various food production systems, including conventional, ready prepared, centralized, and cook-chill services. The report then evaluates different food and beverage service methods, such as table service, buffet service, self-service, silver service, and Russian service, providing insights into their applications. Furthermore, it analyzes food production control and volume forecasting, detailing standard recipes, checklists, portion sizes, and forecasting techniques used to manage resources, control costs, and maintain service quality. The report concludes by emphasizing the importance of quality food and effective service for successful restaurant operations.

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION ..........................................................................................................................1
LO1 .................................................................................................................................................1
Identify and analyse different types of Food production systems..........................................1
Evaluation of different types of Food and Beverage Service methods used in restaurants. . .2
Analysis of Food Production Control and Volume Forecasting............................................3
CONCLUSION ...............................................................................................................................4
REFERENCES ...............................................................................................................................5

INTRODUCTION
Hospitality industry is one of the fast growing industry of the world. The different type of
services presented in this type of industry are hotels, motels, restaurants, cafes, food joints, bars
etc. One of the most profitable industry is Food and Beverage (Reid, and Sanders, 2019). This
report includes the operations involved in the Alfredo's restaurant.
LO1
Identify and analyse different types of Food production systems
Food production systems includes the managing of preparation of food. The four types of
food production systems are mentioned below -1. Conventional service is defined as the form of food production in which food is served in
traditional manner. This is very common type of food offering way.2. Ready prepared service was started when there was reducing of labour cost. The owner
of restaurant prepares food. As per this type of food service, orders are provided to
customers.
Centralized service is defined as the service which includes technological development and food
is provided to customers. In context of the food service, this type of food is semi cooked (Chen,
and Voigt, 2020).3. Cook chill service of food production includes the preparation of food and the prepared
food is refrigerated.
Evaluation of different types of Food and Beverage Service methods used in restaurants
The Alfredo restaurant provides service for 160 people and there is lounge for approximately
30 people. Some of the food and beverage services provided by the restaurant are
Table service, in this form of service the customers are allowed to enter restaurant and menu
is provided to them. After this they can order food to eat.
Buffet service is also known as assisted service, in which the guest enters the dining area and
help themselves (Montgomery, and et. al., 2019). They collect their plates, pick their preferred
food from buffet counters from the pre-decided menu. However, waiters are present their to
describe menu and ingredients used in preparation of food.
1

Self service includes the system in which restaurants do not provide service too customers. In
this, clients and customers have to take food on their own. There are no waiters present here
when customers serve their own food.
Silver service is where the restaurant maintains silver cutlery and serve the food and
beverages to serve guests in silver crockery. It is a big investment for restaurants in order to build
their brand.
Russian service is very elegant form of service and somewhat similar to silver service. It
targets luxury class customers, who have huge disposable incomes.
Analysis of food production control and volume forecasting
Control and volume forecasting involves planning of production and manage the needs of the
restaurant with utilization of resources and increase the profitability (Torlak, Demir, and Budur,
2019). This helps the restaurant in sales forecasting, by this they can easily manage there raw
material, ingredients which require at the time of preparation of food&beverages. The aim of this
function is to control the cost of restaurant and increase the profit but also maintain the quality
of service for their customers (Babich, and Hilary, 2019).
Food production controls:
 Standard recipes have to used by the restaurant in order to provide standard taste to
customers and this will make sure that there is no use of new ingredients in preparation
of food. This will help restaurant to gain trust of its customers and make them loyal
towards their brand.
 Regular checklists prepare by the manager on regular basis this reduce waste and also
help in utilization of available resources in the restaurant.
 Standard portion size cost of the food and beverage depend on the food portion size. Food
portion size is already set by the hospitality service provider.
 Volume forecasting is done for developing the effective and efficient production plan.
2

 Initial forecasting is done at initial level by the Alfredo they take help from past data.
They consider current situation and get information about demand of individual and
compare it with their services. Initial forecasting depend on the services already provide
by the restaurant.
 Final forecasting while making final forecasting Alfredo consider whether condition and
macro factors and give accurate forecast. This forecasting done one day earlier from the
preparation of meal.
Conclusion
The above mention report conclude that the important products to run the restaurant business is
quality of food&beverage. It states that proper food production system is necessary for every
business in hospitality sector, which can be decided after taking in factors like time required to
prepare, method of serving etc. Also, control and volume forecasting help in opening of
restaurant. Restaurant have to provide good and effective services to there customer for smooth
running of the restaurant. If restaurant provide good quality of food and services this generate
revenue.
3

REFERENCES
Books and Journals
Reid, R. D. and Sanders, N. R., 2019. Operations management: an integrated approach. John
Wiley & Sons.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
Food and Beverage Industry. Journal of Food Engineering, p.109932.
Montgomery, K. and et. al., 2019. Big Data and the transformation of food and beverage
marketing: undermining efforts to reduce obesity?. Critical Public Health. 29(1).
pp.110-117.
Torlak, N. G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on
customer satisfaction and behavioral intentions at café-restaurants. International Journal
of Productivity and Performance Management.
Babich, V. and Hilary, G., 2019. Distributed ledgers and operations: What operations
management researchers should know about blockchain technology. Manufacturing &
Service Operations Management.
4