Comprehensive Report: Food and Beverage Operations Management Analysis

This report provides a comprehensive overview of food and beverage operations management, focusing on key aspects such as food production systems, service methods, and food production control. The introduction highlights the importance of effective operations in the food and beverage industry, particularly for a new restaurant in London. The report then delves into various food production systems including conventional, convenience, centralized, and assembly kitchen systems, each with their advantages and implications for efficiency and customer satisfaction. It further explores different food and beverage service methods, such as English, French, Silver, Russian, and buffet services, emphasizing the importance of staff training and development. Finally, the report discusses food production control measures, including volume forecasting, standard yield, standard recipes, and standard portion sizes, providing Lisa, the restaurant owner, with a strategic plan to increase profit margins and ensure food quality. The conclusion stresses the significance of adopting effective operation management systems for success in the food and beverage business.

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
Food Production System..............................................................................................................1
Food and Beverages Service Methods.........................................................................................2
Food Production Control..............................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Operation is the action taken in business organization to increase economic activity to
increase the potential and profit margins effectively. Due to increase in demand in food and
beverage industry it is essential to determine all the operations. this report provides a brief
information on food production system and services which helps Lisa to increase efficiency of
her upcoming restaurant business in London, UK. Report also provides effective understanding
food production control to determine quality of food and increase profit margins effectively.
Food Production System
It is very essential for businesses in food industry to understand the different style of
food production system which can help them to increase their efficiency to attract more
customers and satisfy them (Akanmu, Bahaudin and Jamaludin, 2016). Lisa also need to
determine there food production system to improve the quality of food and increase brand value
of her restaurant before opening.
Conventional System
In this system all the food is prepared after the customer order. Lisa can use this system
to increase the customer satisfaction by providing them dishes according to specific needs and
wants. This system also provides effective understanding about demand of each food products
and purchase raw material accordingly to reduce cost and increase profit margins of the
restaurant effectively.
Convenience System
Convenience food system are the ready to cook food products which reduces time of
customer to prepare and eat at their convenience (Yang and Yang, 2019). This food production
system is very effective for Lisa to invest in food product ranges and reduce of staff this also
improves the costumer engagement in the food industry as it is very trending method in UK.
Centralized System
In this food production system to the food is prepared before the order in mass to reduce
the wastage and cost of production effectively. Lisa can use this food production system as it by
preparing uncooked ingredients and reheat them to reduce the time of waiting. This increase the
customer satisfaction by increase time of services. Food products are processed and stored in
chillers to preserve the quality of food.
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Assembly Kitchen System
This is very effective food production system as the food business can outsource the
production and develop assembly kitchen system to prepare the food and serve according to
customer's demand effectively (Waldron, Niven and MCM, 2017). Lisa can use this type of
system however it can impact the brand value of restaurant due to inconsistency in food quality
and dependency on other food production business.
Food and Beverages Service Methods
Increase in customer trends it is also very essential for business to improve potential of
employees in the business to fill the gaps effectively. Lisa has to provide training and
development to her staff for different types of food service methods and increase customer
service satisfaction.
English Service
This service is table service in which the food dish arrives in big platter and then
customers themselves serves the food products in small portion according to their requirements.
This is the basic skill which every waiter need to increase efficiency of restaurant of Lisa.
French Services
It is very effective services with very elaborated services types in which waiter has to
serve food to customers. Culinary skill need to learned by all the staff to increase the efficiency
to attract more high class people in restaurant.
Silver Service
This service also need to have knowledge about all the culinary and in addition to
silverware. As silverware are competitively cheaper it is preferred by Lisa to adopt that cutlery
and increase profit margins. Dinner table need to have silverware and all the service staff need to
learn about different types of silverware to increase customer's satisfaction.
Russian Service
Russian service is not costly as the menu is fixed and dish is prepared and served in front
of customers to engage them in the process this also reduces the cost of additional serving
cutlery.
Buffet Services
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The food is presented in big platters at the counters with required dishes by the customers
(Maier, 2016). This is commonly used in Breakfast to reduce the wastage of food, this type of
service is generally adopted in any occasion by customers like wedding, party.
Food Production Control
Volume Forecasting
Volume forecasting is the initial stage of analysing the available resources and required
resources in future to develop strategic plan. Lisa can use this to develop a plan by understanding
the sales of food and beverage products (Chen and Voigt, 2020). This also helps to determine
effective menu planning to increase profit margins of the restaurant. volume controlling helps to
understand the total raw material used in relation to sale revenue generated.
Standard Yield
Standard yield helps business to determine the productivity of particular dish to attract revenue
effectively. Lisa need to adopt this method to determine the quality of food products and its
value after converting them into final products. This helps to develop effective measuring system
for kitchen and ensure quality of food products effectively.
Standard Recipes
It is method which helps to standardize food products quality by setting fixed recipes on
food products with fixed quantities of ingredients(Mohammad, 2017). This method also help to
control, quality and quantity to ensure the cost and profit margins effectively. This method helps
to reduce mistakes in any dish and make the more efficient for customer satisfaction.
Standard Portion Size
Standard portion size helps to evaluate the cost of per dish ordered by customers with all
the ingredients used in it (El Demerdash, 2017). Lisa need to assign effective chef who can
develop effective recipe with integration of low cost and high cost ingredients to increase overall
value of final product and increase profit margin of product effectively.
CONCLUSION
This report concludes that it is very essential for food and beverage business to adopt
effective operation manage system. Report provided information on different food production
system, services method of business which could increase the potential of staff in business
effectively. Report also highlighted that key consideration which help to control food production
operations and increase profit margins effectively.
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REFERENCES
Books and Journal
Akanmu, M.D., Bahaudin, A.Y. and Jamaludin, R., 2016. A literature review on environmental
regulation and policy and quality assurance: A blueprint for the Malaysian food and
beverage companies. Journal of Technology and Operations Management. 11(1). pp.1-
16.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
Food and Beverage Industry. Journal of Food Engineering. p.109932.
El Demerdash, J.M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality. 10(2/2).
Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research. 19(5). pp.514-524.
Mohammad, A.A., 2017. Approaching the Adoption of Lean Thinking Principles in Food
Operations in Hotels in Egypt. Tourism Review International. 21(4). pp.365-378.
Waldron, T.S., Niven, M. and MCM, C., 2017. Concepts of Profitability for Private Club Food
and Beverage Operations.
Yang, C.Y. and Yang, C.H., 2019. The Impact of Sustainable Environmental Management in the
Food and Beverage Industry on Customer Loyalty: A View of Brand Attitude. Ekoloji
Dergisi. (107).
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