Food and Beverage Systems: Production, Service, Cost Analysis Report

This report provides an overview of food and beverage systems within the hospitality sector, focusing on production methods and beverage service systems. It examines various service styles, including traditional, sous vide, and cook chill methods, alongside table, counter, and gueridon service. The report further analyzes factors affecting recipes and menus in specific restaurant systems, such as McDonald's, Yo Sushi, and Nando's, highlighting the importance of business objectives, quality of goods, and staff knowledge. A comparative analysis of cost and staff implications for counter-style (McDonald’s and Yo Sushi) and al carte (Nando's) service systems is also included. The study emphasizes the importance of understanding different food production and service styles to serve customers and manage costs and staff effectively. The report concludes by summarizing the key findings and referencing relevant academic sources.

FOOD AND BEVERAGE

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 Characteristics of food production and food and beverage service system...........................1
1.2 Factors affecting recipes and menus for specific system.......................................................1
1.3 Comparison of cost and staff implications for different systems..........................................2
CONCLUSION................................................................................................................................2
REFERENCES................................................................................................................................3

INTRODUCTION
Food and beverage is regarded as one of the most crucial department in hospitality sector
which takes into consideration different type of food production along with the beverage service
system through which services are delivered to customers in the market (Wang, Horng and
Killman, 2011). Further, various type of service systems are being present which involves table,
counter etc. Moreover, different factors have to be considered by restaurants which affects
recipes’ along with menus. Apart from this, cost along with staff members have direct
implications due to which it is necessarily required for food and beverage companies to consider
the same.
1.1 Characteristics of food production and food and beverage service system
Different types of food production along with beverage service systems are present which
are considered for delivering better services to the customers as per their expectations.
Traditional method is one of them where majority of the food is purchased in raw and is
considered as one of the most expensive way of running kitchen as manpower is required in large
amount along with other type of equipments (Food Production Methods., 2014). In this method
labor is intermittent and rising to peak just before the service of each meal. Further, sous vide is
also another production method which is based on principle of sealed vacuum and is a form of
cook chill. Main aim is to rationalize kitchen procedures without having adverse impact on
quality. Cook chill is method of production system which involves packaging, rapid chilling and
storage under controlled refrigeration.
Apart from this, different type of service systems involve table service where food is
served to customers directly by waiters and waitresses, counter service is also one that is used in
bars, pubs and other restaurants (Watson, 2008). It involves providing food at counter or bar
which one is convenient for customer. Gueridon service is also one which is linked with trolley
system where food is cooked, finished and presented to the guest in a table from a moveable
trolley.
1.2 Factors affecting recipes and menus for specific system
Large numbers of factors are present which influences recipes along with menus for
specific system of Mc Donalds, Yo Sushi and Nandos. Restaurant like Mc Donald’s relies on self
service system where customers have to take food from the counters being developed by the
restaurant (Jemmasi, Strong and Taylor, 2011). Further, in case of Mc Donald’s the factors
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affecting recipes and menus for business are objectives of the business where each and every
operation has to be carried out keeping in view he overall aims set. Moreover, in case of Yo
sushi its service system is also counter one where customers of the business are delivered food
on counter as per ordered by them. Apart from this, range of factors affecting menu and recipes
are quality and other form of goods (Kim, Eves and Scarles, 2009). These factors have to be
considered by business with the motive to operate efficiently and in turn it can easily lead to
accomplishment of desired aims. Further, in case of Nandos the service system employed is al
carte where food is ordered on the basis of same. Therefore, one of the most significant factor
affecting recipe and menu is knowledge of staff where proper knowledge can support them in
delivering right product as per expectation of customers.
1.3 Comparison of cost and staff implications for different systems
Restaurant A: Mc Donald’s
System: Counter style
Restaurant B: Yo Sushi
Service: Counter style
Restaurant C: Nandos
Service: Al carte
Cost associated with this type of
system is floor. Further, purchase
of raw material along with other
type of machines used in
preparation of food item is the
overall cost
Cost associated with counter
style is floor along with different
type of materials that are used in
the production of items
Cost associated with this service
style is development of food
items as per expectations of the
customers
Staff members required are
associated with delivering goods
at the counter, taking order and
receiving it. Further, employees
must have full knowledge in
relation with the fast food items
Staff members required must
have knowledge in relation with
serving goods to the customers as
per their need and expectations.
Staffing requirement is linked
with skilled workforce who can
apply skills and knowledge in
business operations as per
expectations of customers.
CONCLUSION
The entire study being carried out has supported to understand about the food and
beverage system. Further, different type of food production systems are being employed by
restaurants on the basis of their nature of operations. Apart from this, different service styles are
being present through which customers are served in better manner as per their expectations.
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REFERENCES
Books and Journals
Jemmasi, M., Strong, K. C. and Taylor, S. A., 2011. Measuring service quality for strategic
planning and analysis in service firms. Journal of Applied Business Research (JABR).
10(4). pp. 24-34.
Kim, Y. G., Eves, A. and Scarles, C., 2009. Building a model of local food consumption on trips
and holidays: A grounded theory approach. International Journal of Hospitality
Management. 28(3). pp. 423-431.
Wang, Y. F., Horng, J. S. and Killman, L., 2011. Factors influencing food and beverage
employees’ career success: A contextual perspective. International Journal of Hospitality
Management. 30(4). pp. 997-1007.
Watson, S., 2008. Where are we now? A review of management development issues in the
hospitality and tourism sector: Implications for talent management.International Journal of
Contemporary Hospitality Management. 20(7). pp. 758-780.
Online
Food Production Methods., 2014. [PDF]. Accessed through <
http://www.nptel.ac.in/courses/103107088/module23/lecture2/lecture2.pdf>. [Accessed on
8th June 2016].
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