West London University: Food and Beverage Operations Management Report

This report delves into the intricacies of food and beverage operations management, focusing on key areas such as food production systems, including cook freeze, cook-chill, conventional, onsite kitchens, and central kitchens. It also examines various food and beverage service methods like table service, assisted service, self-service, single point service, English service, silver service, and specialized service. Furthermore, the report analyzes food production control, emphasizing the HACCP system, volume forecasting, standard yield, standard recipes, and standard portion sizes. The content provides a comprehensive overview of the operational aspects of running a food and beverage business, from production to service, highlighting the importance of control and forecasting for efficiency and profitability. This report is a valuable resource for students studying food and beverage operations, offering insights into the practical aspects of the industry.

FOOD AND BEVERAGE
OPERATIONS MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Lisa Cordelli is a graduate from West London University and has taken a break of a year
or two. She is going to work for her Grandpa Joe when their restaurant opens. But due to some
unavoidable family matter grandpa has to leave for Italy and has given all the pre-opening
responsibilities to Lisa. This assignment will lay emphasis on analysis and identification of
different types of Food production systems, understanding and knowledge of different types of
Food and Beverage Service methods, and lastly analysis of Food Production Control and Volume
Forecasting.
MAIN BODY
Different types of Food production systems
There are three different kinds of food production systems:
 Cook freeze: This is considered as process of cooking in which kitchen staff cook the food
and then its freezing is done.
 Cook- chill: this is food production method in which kitchen staff members first cook food
completely and then rapid chilling system is used and for that it is store on less temperature
atmosphere for up to 5 days. This kinds of food have quality and its flavour remain maintain.
 Conventional: this is done by using government guidelines such as fertilizers etc. Restaurants
buy raw material that have capability to be stored and cook. Staff members use raw material
early and during dining time this prepared ingredients are used and it is served to consumers.
 Onsite Kitchens: in this food production system organization produces food on the premises
or location itself. One of the most common examples of onsite kitchen is a restaurant that
bakes breads within their restaurants instead of buying it from stores (Theregowda and et al.,
2019). It is one of the best examples of onsite kitchen as bread is produced within the
restaurant itself.
 Central kitchen or Centralized Food Production Systems: A centralized kitchen is a kind of
food production spaces that are used by the organizations to create meal component or entire
dishes that are then further distributed to different locations further. This type of food
production system helps in saving food cost and staff cost. It is one of the best food
production system that can help restaurant owners to focus on business expansion, brand
development. It is mostly used by restaurants that focuses on high volume production
cooking. this kind of food production system is applied in places where food is prepared in
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one place and then it is transported to other location. When event is organised in particular
venues then this kind of method is used to produce food.
 Combination of Onsite and Central Kitchens: Most of the time large restaurants focuses on
using combination food production systems which helps them to manage their services and
food production in an appropriate manner. If they want to develop meals that are time
consuming and are required to be produced in large quantity then such meals can be
produced in their centralized kitchen and served onsite. But dishes or part of meal that can be
produced onsite are directly produced onsite (Reed and et al., 2017). This often helps in
maintaining high quality of food and timely completion of production of quality meals.
Different types of Food and Beverage Service methods in restaurants
There are various kinds of food and beverages service methods that are used within
restaurants. Some of the most commonly used service methods are as follows:
 Table service: In this type of service guest enter the restaurant and takes a seat. Waiter offers
them menu card and water. After this, guest places their order to the waiter and their
respective orders are served by the water
 Assisted service: It is a combination of table service and self-service. In this type of services
some part of the meal is served to the customers and some part of the meal is collected by the
customers themselves. One of the most common type of assisted service is Buffet service.
 Self-service: In this type of service customers form or stand in a line, pay and place their
order on the service counter in order to receive a coupon. Then they move to the food
counter, give their coupons and receive their meals (Wunderlich, Gatto and Smoller, 2018).
In this customer are required to take their own plates to their respective tables.
 Single point service: In this type of service customers orders their meal, pay for it and get
everything served at a single point. It is not necessary that customers are seated in dining area
or not.
 English service: This is also known as host service method in which host treats guest well.
Waiters brought food in platters and then they place it on tables.
 Silver service: This is the type of service in which guests are served food in silver casserole
and plates. This has elaborate dressing system hence each dish is presented in silver
equipment’s. Once guest approve to serve it then waiters do it.
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 Specialized or in-situ service: In this type of service, service is provided to the customers
that are not primarily designed for service. This type of service methods is mostly used in
hospitals, aircrafts, drive-in and many more.
Analysis of Food Production Control and Volume Forecasting
There are various kinds of food safety management systems. One of the systems is
HACCP also known as Hazard Analysis Critical Control Points. It is a concept which is used in
Food industry mostly. HACCP concept is an effective food safety assurance system for food
safety from hazardous substances in production process that can cause production of unsafe
finished food. This concept also helps in designing measures to control or reduce risk to safe
level. Food production control means to control food preparation in order to reduce over
production. This helps in prevention of loss from insufficient purchasing, loss from excessive
portion sizes. Proper and effective food production control helps in management and controlling
of cost-effective food and maximizing overall production and profitability of the operation.
Volume forecasting is one of the main stages of food production control. Food production
control consist of four major stages: that are volume forecasting, standard yield, standard recipe
and Standard Portion Sizes.
Volume forecasting and Standard yield: It is one of the main steps of production planning. It is
a method which is used for predicting sales volume for a specific future time period (Sakaguchi,
Pak and Potts, 2018). After production of food Standard yield method is used. In this net weight
or volume of the food are preparation is done.
Standard recipe: Each meal or food should have a standard recipe i.e. same ingredients should
be used every time the meal is prepared.
Standard Portion Sizes: Other than standard recipe, meals should have a standard portion chart
and it should be displayed at every convenient point of the kitchen (Wunderlich, Gatto and
Smoller, 2018).
CONCLUSION
From the above assignment it has been summarized that there are three different types of
Food production systems that can be used by restaurants. But in order to product food it is
important for restaurants to focus on Food Production Control and Volume Forecasting. Only
after this they can work on different types of Food and Beverage Service methods through which
they can serve their customers.
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REFERENCES
Books and journals
Reed, J., and et.al., 2017. Trees for life: The ecosystem service contribution of trees to food
production and livelihoods in the tropics. Forest Policy and Economics. 84. pp.62-71.
Sakaguchi, L., Pak, N. and Potts, M.D., 2018. Tackling the issue of food waste in restaurants:
Options for measurement method, reduction and behavioral change. Journal of Cleaner
Production. 180. pp.430-436.
Theregowda, R.B., and et.al., 2019. Nutrient recovery from municipal wastewater for sustainable
food production systems: An alternative to traditional fertilizers. Environmental
engineering science. 36(7). pp.833-842.
Wunderlich, S., Gatto, K. and Smoller, M., 2018. Consumer knowledge about food production
systems and their purchasing behavior. Environment, Development and Sustainability.
20(6). pp.2871-2881.
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