Analyzing Food Production Systems and Service Methods: Alfredo's

This report provides a comprehensive overview of food and beverage operations management, focusing on a case study of Alfredo's Restaurant. It begins with an introduction to the industry and the significance of effective operations. The main body of the report delves into different types of food production systems, including on-site kitchens, central kitchens, and a combination of both, analyzing their applications. It then explores various food and beverage service methods used in restaurants, such as conventional, convenience, call order, and assembly kitchen approaches, along with plate, buffet, cart, Russian, and silver service styles. Finally, the report examines food production control and volume forecasting techniques, including HACCP and standard yield, to ensure quality and predict sales. The report concludes with recommendations for Alfredo's Restaurant to optimize its food and beverage operations, emphasizing hygiene and customer satisfaction.

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
1. Identify and analyse different types of food production system..............................................1
2. Understanding about food and beverage service methods in restaurants................................2
3. Food production control and volume forecasting....................................................................3
CONCLUSION................................................................................................................................3
REFERENCE ..................................................................................................................................4

INTRODUCTION
Food and Beverage services operations considers multitude of activities that engage the
staff right from buying raw material and changing in to finished goods. It is the largest industry
for any nation which provides quality of food, offers jobs to larger groups, improving economy
and attracting people to feel good (Baiomy and Jones, 2016). This involves pubs, cafe, lounges,
pubs, restaurant, fast food outlets etc. that become important part of life and increase the
profitability. This report is based on food and beverage operation management that covers case
study about operations and management. This part is on Lisa' case study where a new restaurant
is going to be open by managing all functions. Such report covers information about different
types of production system, types of food and Beverage service methods and food production
control and volume forecasting.
MAIN BODY
In case of Alfredo's restaurant, Lisa is going to open a restaurant which named is Alfredo, so
answers of some questions are defined below:
1. Identify and analyse different types of food production system
Food production system is consider as a process and infrastructure which is used to
feeding people, growing, processing, packaging, marketing, transporting, consumption and food
related items. This involves input needed and outputs which are generated by offering variety of
food products.
On site Kitchens : This means wealth of experience where foods are supplied temporary
in wide variety. In other words, if there is an emergency such as disaster, alteration, planned
refits and new building work then on site kitchen system are used to provide food (Types of food
production system, 2019).
Central kitchen or centralised food production system: This is a system which is used
to prepare a food in one place and then transport it elsewhere. In this, raw material is converted
in to finished good and it is transported at other places.
Combination of on site and central kitchen: This system is sum of central and on site
kitchen where food are produced and delivered as per requirement. This help to provide food
where people wants and can be produced elsewhere.
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2. Understanding about food and beverage service methods in restaurants
There are different types of services methods are used in restaurants that can attracts
customers and encourage them to get food:
Conventional: This method states that food bare produced under government approved
aids such as fertilizers, insecticides, herbicides and antibiotics that helps to produce better quality
of food and services. It has suggested to Lisa, use this method and provide a healthy and organic
food to customers.
Convenience: This means products such as candy, beverages, drinks, juices, nuts, fruits
and vegetables that can optimise ease of consumption. This food is mainly ready to eat without
further preparation.
Call order: This method is used to provide room service in hotels and restaurant. In this
method people requires less equipment than a la carte operations.
Assembly Kitchen: In this method food is purchased at the middle to complete end of
food processing continuum. This states that purchased food is stored chilled or frozen for the
purpose of using later.
Different types of services
Plate service: It is consider as a broad category which is used in English service,
American Service and Pre plated service. In this, guests are seated at the table with laid covers
and foods are ordered from the menu.
Buffet service: Such system is used to display food in chafing dish on table and counters
where guests and customers need to take food by themselves. In this, plate and cutlery is kept at
starting of buffet counter.
Cart service: This system is used to cook food partially from the kitchen and brought to
the service area in Gueridon trolley. In this, chefs are responsible to getting orders, serving and
preparing food at the table.
Russian service: This service is identical to the cart French service where servers place
the food on the platters and serve it from left side.
Silver service: Such service is used by presenting food on silver platters and casseroles.
Herein, table is set with sterling silverware that attracts people to get food.
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3. Food production control and volume forecasting
In food and beverage industry there are some standards and control methods which are
used to maintain or improve quality in food production and service system that are defined
below:
HACCP: This refers as Hazard analysis critical control point system, is a process control
system that identifies where hazards might occur in the food production process and it puts in to
place stringent actions to prevent the hazards from occurring. By using this system organisation
can prevent and maintain the quality of food production system (Limon-Miro, Lopez-Teros and
Astiazaran-Garcia, 2017).
Volume forecasting: It is considered as production planning which is used to predict the
volume of sales for establishing for a specified future period. This helps hotels to control the
food cost which is related to sales.
Standard yield: The yield of a recipe contains number of portions that will produce
effectively. It is used for high cost ingredients like meat are determined by calculating the cost
per cook person (Yusof and Noah, 2017).
Conclusion and recommendation
While opening Alfredo restaurant it has suggested to plan their food and services
accordingly so customers get attracts. Moreover to follow standards and methods while
producing food and services in their organisation so it can run effectively. It will be beneficial
for Lisa to open their restaurant while following all standard and getting check quality of food by
using temperatures which can help to maintain and control good health of customers.
CONCLUSION
Food production is mainly refer as planning of preparing menu, getting raw material for
changing in finished goods, cooking and storing food and maintain quality standard that can help
to provide better quality of food. This is important for management to maintain organic and
hygiene while producing food and serving it so customers keep healthy and consume it
effectively.
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REFERENCE
Books and Journal
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Limon-Miro, A. T., Lopez-Teros, V. and Astiazaran-Garcia, H., 2017. Development of a
Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal. 31(1_supplement). pp.963-2.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
Yusof, N. M. and Noah, S. A. M., 2017, November. Semantically Enhanced Case Adaptation for
Dietary Menu Recommendation of Diabetic Patients. In Joint International Semantic
Technology Conference. (pp. 318-333). Springer, Cham.
Online
Types of food production system. 2019. [Online]. Available through:
<http://qtktheorypractical.blogspot.com/2017/01/modern-developments-in-food-
production.html>
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