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.