Food and Beverage Operations Management Report for New Restaurant

This report provides a comprehensive overview of food and beverage operations management, focusing on the key aspects of running a restaurant. It begins by exploring different types of food production systems, including conventional, convenience, cook-chill, and cook-freeze methods. The report then delves into various food and beverage service styles, such as robotic service, automatic service, blue plate service, mobile pantries, and takeaway options. Furthermore, the report emphasizes the importance of food production control and volume forecasting, covering HACCP procedures, volume prediction, standards yield, standard recipes, and standard portion sizes. The content is designed to assist someone new to the field, like Lisa, in managing the opening of a new restaurant, providing insights into essential operational elements and strategies for success.

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Types of food production systems..............................................................................................3
Food and beverage service..........................................................................................................4
Food production control as well as volume forecasting..............................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Lisa Cordelli is a graduated student who have recently finished her studies in English
literature. Due to having indefinite goal of future, she decided to help her grandfather in opening
of the new restaurant Alfredo to gain experience. Due to some family matter, her grandpa needs
to leave the town the whole responsibility has been given to Lisa for managing opening of new
restaurant. As being new in this field, she is little anxious but have taken help of her friend who
is currently studying hospitality management. The main aim of this report is assist Lisa on
various aspects of opening the new restaurant like production system, product control, types of
food and beverage service etc.
MAIN BODY
Types of food production systems
The food production system basically includes the various processes as well as
infrastructure which is mainly includes various activities like harvesting, transporting, packaging
etc.
Conventional system
This is one of the most effective for production method as well as system which can be
used by Lisa Within this system, the foods are mainly produced using the different government-
approved aids such as fertilizers, insecticides etc. It is mainly based upon low cost of the fossil
fuels and manufacturing of the chemical fertilizers (Zheng and Forgacs, 2017).
Convenience food production system
This is the another food production system as well as method which can be used by Lisa
and is also refereed to as tertiary food processing. Within this system, food is mainly prepared
commercially for optimizing the ease of consumption. Convenience food system usually serves
ready to est food and have provided a great solution to the modern world (Wallis, Green
Grubbox LLC, 2019).
Cook-chill
This is the another most effective food production system which can be used by the Lisa
and thus is the comprehensive system. Within this system, the food is mainly prepared as well as
packaged after chilling it to the optimal temperature. In this, once the food is cooked it is stored
under the controlled temperature (Lei and Liu, 2018).

Cook-freeze
This is the another most important as well as remarkable food production method. This
mainly involves fully cooking the food through blast freezing as well as storing food at optimal
and controlled temperature ate around -18 degree Celsius. This is also considered as the most
effective food preservation method (Wyss and Bansal, 2019).
Food and beverage service
There are generally various types of the food and beverage service method which can be
used by Lisa.
Robotic service
This is one of the effective method as well as style in food and beverage. This service is
often seen in casinos and cruise liners,. In this, guest places order on the interactive touch screen
once they have scanned their room keys. Selection are basically made from touchscreen which is
then delivered to the robotic processor. Order is prepared by the robotic arm (Hirschberg, 2019).
Automatic service
Within this, food as well as beverages are mainly served to the guests through the use of
the conveyor belt. In this, guests places order through restaurant mobile apps after choosing their
table. Food is later on delivered through the conveyor belt (Types of F&B services, 2019).
Blue plate service
Lisa can use this service which is mainly used for small group if the guests. In this the
dining as well as table area is generally small. These are actually the pre-plated meals having
meat, veggies etc. The serving plate also have the divided ridges (Robinson and et.al.,2016).
Mobile pantries
Lisa can also use this service in its new restaurant which is highly effective way. In this,
the food preparation pantries are mainly installed within service elevators. Order taken are
passed on to moving pantry and then food is prepared. This is basically the kid of mini mobile
pantry where the food is being served to guests in moving pantry (Hill and Hill, 2017).
Take away
Lisa can also incorporate this service in its new restaurant which is similar to single point
style. In this, takeaway order generally are received on counter or over the telephone and
payment is made in advance by cash or through online. Once the order has been placed, guests
can take their prepared food with them (Chibili, 2017).

Food production control as well as volume forecasting
It is highly essential for Lisa to analyze the food production control as well as forecast the
volume in order to avoid shortage of inventory. HACCP is basically internationally recognized
procedure and system for reducing risk of the safety hazards within food.
Volume forecasting
This is basically production planning. And is method for predicting volume of the sales
within a specific period of time. Thus, Lisa should predict the various aspects like menu choice,
stock level which will facilitate the sales (Reid and Sanders, 2019).
Standards yield
This is basically yield of the recipe and number of the portion which it will generally
produce. The standard yield mainly addresses that what cost will incur for cooking or the
particular portion of the food product (Swainson, 2018).
Standard recipe
This is method in HACCP of standardizing the recipe in a manner that a tight control
over cost and quality is exercised. It will be highly useful for Lisa to use the standard recipe as
there are large number of chefs working in the restaurant (Zheng and Forgacs, 2017).
Standard portion size
Price of the menu and food items is mainly based upon standard portion of the food
which is needed for preparing it. It is quantity of specific food item which can be served to
guests. Lisa should take into consideration this factor in order to properly manage the stock level
and operations of restaurant (Wallis, Green Grubbox LLC, 2019).
CONCLUSION
It has been summarized that there are various food production methods and system like
conventional, cook-chill etc which restaurants should consider for providing variety to
customers. Besides this, there are also various services which forms the core strength of
restaurant. There are mainly 18 types of the services which restaurants serve and thus this differs
restaurant by restaurant. At the end, it is highly essential for restaurants to analyze the food
production and control it in order to maintain the appropriate level of inventory.

REFERENCES
Books & Journals
Chibili, M., 2017. Modern hotel operations management. Routledge.
Hill, A. and Hill, T., 2017. Essential operations management. Macmillan International Higher
Education.
Hirschberg, J.G., 2019. Foreign Investment by Food and Beverage Manufacturing Firms.
Industrial Organization And Trade In The Food Industries.p.197.
Lei, H.S. and Liu, J.T., 2018. APPLICATIONS OF NETWORK DATA ENVELOPMENT
ANALYSIS TO EXPLORE THE OPERATIONAL EFFICIENCIES OF
INTERNATIONAL FIVE-STAR HOTELS. International Journal of Organizational
Innovation.10(3).
Reid, R.D. and Sanders, N.R., 2019. Operations management: an integrated approach. John
Wiley & Sons.
Robinson, P and et.al.,2016. Operations management in the travel industry. Cabi.
Swainson, M., 2018. Swainson’s Handbook of Technical and Quality Management for the Food
Manufacturing Sector. Woodhead Publishing.
Wallis, T.L., Green Grubbox LLC, 2019. Reusable food or beverage related product
management system. U.S. Patent Application 16/271,177.
Wyss, Y. and Bansal, T., 2019. Knowing and showing: The role of HRIA in the food and
beverage sector. In Handbook on Human Rights Impact Assessment. Edward Elgar
Publishing.
Zheng, C. and Forgacs, G., 2017. The emerging trend of hotel total revenue management.
Journal of Revenue and Pricing Management.16(3). pp.238-245.
Online
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