Evaluating Food & Beverage Production: Service Systems and Factors

This report provides an overview of food and beverage production, including characteristics, methods, and service systems. It details various food production methods such as convenience, conventional, cook-chill, centralized, sous-vide, and cook-freeze. Different food and beverage service systems, including self-service, table service (English, Silver, American, French), cafeteria, and buffet, are compared. The report also examines factors affecting recipes and menus, such as kitchen staff skills, raw material availability, nutritional value, guest requirements, and storage. A comparison of costing and staffing implications across different service systems like table service, self-service, silver service, and counter service is presented. The suitability of the buffet service system is highlighted, considering a case scenario involving an end-of-term party with 60 guests, including adults, children, vegetarians, and individuals with diabetes, suggesting tailored food arrangements with appropriate labeling.

Food and Beverages

TASK A- 1.1 Characteristics of food
production
 The production of food basically includes the purchasing
of required raw material, menu preparation, required
equipments, cooking and storing the food which is
prepared.
 It includes dishes from fruits to cuisines that are
decorated in different-different ways.
 The process of food production includes various types of
cooking method.

Methods of food production
 Convenience method
Food is pre processed in this method because they are in canned or
frozen form.
Food needs to warm up in microwave or oven before consuming.
 Conventional method
Immediately foods are served to guests because they are prepared
and cooked on the site.

Cook Chill and centralized method
 Cook-chill method
This method keeps the food for long period of time such as 6-7
days.
Food requires the normal preparation and after that they are
rapidly chilled with controlled temperature.
 Centralized method
Food is prepared and cooked in main central kitchen.
After cooking, food is distributed to several places
This method is used by large fast food chains.

Sous-vide and Cook freeze
method
 Sous-vide method
This method enhance the flavour, moisture and texture of food.
Cooking process is done in vacuum plastic bags.
These bags are placed in water bath machines.
 Cook-freeze method
Through this method, food could be keep for several months.
From fast freezing method, food is cooked and stored at the
temperature of -18 C or below.

Food and beverage service system:
 Self service system
It include ready to eat food and beverages.
Guests collect their own food and beverages.
 Table service system
In this, waiters brings the both food and beverages at guest's
table.
This system involves sub styles:
English style
Silver style
American style
French style

Cafeteria and buffet system
 Cafeteria service system
Foods are displayed in front of guests at the counter part.
Guest selects their own foods and drinks.
After selection, they put foods and drinks on tray.
 Buffet service system
It serves foods to large number of guests.
Food dishes are arranged on long table.
According to taste and preference, guests select their foods.

1.2 Factors affecting recipes and
menus
 Skills of kitchen staff
 Availability of raw material
 Nutrition value
 Requirements of guests
 Availability of storage

1.3 Comparison of costing and
staffing implications
Types of service
system Costing Staffing
Table service system
Range of cost from low to
high. Cost related to raw
material, production and
storage of food.
This service system requires
the both high skilled and low
skilled person to carry out the
operations at event.
Self service system
This system requires the
storage facility. Price related
to raw material is low
because served food is
easily available in low prices.
Low cost due to unskilled
person could hand;le the
operations.
Silver service system
Food cost in this service
system is very high. To carry out the operations,
large number of well skilled
persons are essentially
required.
Counter service system
Low cost is required for food
production in this system. Both type of persons like
highly skilled and low skilled
are requires to handle the
operations of event.

1.4 Suitability of service system
On the basis of convenience and suitability, the best service system
is buffet type because it also involves the features of self service
system. In this system, varieties of both food and beverages could
be placed on long table in attractive manner.
According to given case scenario, party of end term party is
celebrated which involves 60 guests. Among 60 guests, 50 are
the adult and 10 are children Further in this 10 guests are
vegetarian and 4 suffers from diabetes.
According to buffet service system foods could be placed on
different-different tables with a banner such as “Sugar free food”,
“Vegetarian food” and “Kids special”.

Cont...
With the help of these types of banners on table,
all type types of guests could easily recognize
their meal in more convenient way.
Table on which kids meal are placed could be
decorated in attractive way.

References
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Chromatographia. 59(1-2). pp.15-30.