Food and Beverage Operations Management Analysis Report

This report delves into food and beverage operations management, exploring various aspects to improve customer satisfaction and operational efficiency. It begins by examining different types of food production systems, including conventional, centralized, assemble kitchen, and call order systems, highlighting their advantages and disadvantages. The report then details 18 types of food and beverage service methods in restaurants, such as robotic service, take away, room service, blue plate service, and cafeteria service. Additionally, the report covers food production control and volume forecasting, including volume forecasting, standard recipes, standard yield, and standard portion sizes. The report provides valuable insights into the industry, making it an essential resource for students studying food and beverage operations management.

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

TABLE OF CONTENT
INTRODUCTION.......................................................................................................................................3
1. Types of food production systems.......................................................................................................3
2. Types of food and beverage services methods in restaurants...............................................................4
3. Food production control and volume forecasting.................................................................................5
CONCLUSION...........................................................................................................................................6
REFERENCES............................................................................................................................................7

INTRODUCTION
Food and beverages operation management are the people who provide the services to the
guests which includes food services. In the report there is a discussion on Lisa Cordelli’s
grandfather’s restaurant which is in this field and to have a better understanding so that the
customers can be satisfied and improvements in the restaurant can be done accordingly.
1. Types of food production systems
Increase in demand of food products as the global population has grown which has also
increase the business opportunity of the food industry on global level. It is very essential for
business to determine all the effective methods of food production which increases the quality of
food and reduces the cost to gain higher profit margins effectively. Food production system
provides effective planning of all the resources to reduce processing time and maintaining the
efficiency of the business in the market. Lisa also has to analyze all the effective food production
system which will help her restaurant to become more effective and increase customer
satisfaction (Torlak, Demir and Budur, 2019).
 Conventional System
This is the traditional method of food production in which business produces food after the
arrival of customer. This is the order and cook system in which business has to be more prepared
for customers orders and increase the efficiency to increase their experiences effectively. Lisa
needs to understand this system of food production to increase the efficiency of her business
according to the situation effectively.
 Centralized System
This food production system provides very effective in food sectors as it helps business to
produce food products in the bulk to reduce cost. This is also very effective to increase
customers experience and reducing processing time to increase their satisfaction as well
 Assemble Kitchen System

It is the modern and low cost food production system as the business outsources the production
of food to third party or at another location. This helps to increase the efficiency of business to
focus on operational performance. Lisa can use this production system however it is not effective
in long run and it can impact the goodwill of company due to inconsistent food quality.
 Call Order
Call order food production system is the one in which customers can order the food at
their doorstep. Due to increase in competition Lisa also need to adopt this production system by
investing in experimentation of best food products which can increase satisfaction of customers
at their homes effectively.
2. Types of food and beverage services methods in restaurants
There are 18 types of services which are provided by food and beverages in a restaurant
which are as follows.
 Robotic service
These services are found in casino’s and luxury cruise liners where the robotic arms prepare
the orders. The payment is added to the guest’s room and there are smart phones which are
attached so that the selection options can be easier for the customers.
 Take away service
The orders are received in this kind of services at the counter, driveway, websites, mobile
apps and telephones. The payment is done online via phone or cash on delivery. There are
options of fast food restaurants mostly and there is a use of automated vending machine.
 Room service
The guests can order from the room from the room service menu which is provided to them.
This can be done by interactive television or hotel mobile apps, etc. There is a proper laid tray
for the guests and for large service there are trolleys (Barrows and Robinson, 2018).
 Blue plate service

This is done for small groups of guests and these are pre-plated meals which has meat,
veggies, etc. The table and the dining area are small in size and the plate also has divided ridges.
 Cafeteria service
These services are preferred for canteens, industries, staff cafeterias, etc. There is a limited
and fixed menu in these kinds of services. The clearance of the plates is done by the guests
themselves.
3. Food production control and volume forecasting Volume Forecasting
Volume forecasting is very essential for food business as it helps to determine total material
required to produce quality products and also reduce cost of production. Lisa needs to implement
this factor to formulate effective production planning and identifying all the factors to increase
profit margins effectively.
 Standard recipe
Standard recipe is the process to identify effective ingredients for food products which
increase the consistency of quality and also support volume forecasting effectively. Lisa also
need to understand this process to create recipes which increases brand value of her restaurant
and compete in market to attract more customers effectively (Reid and Sanders, 2019).
 Standard yield
Standard yield helps Lisa to understand the productivity of each final food product after its
conversion from raw material. This also helps to provide effective understanding for business to
increase profit margins.
 Standard portion size
Standard portion size helps to analyse cost of per food products to determine its menu
price which also helps to increase profit margins and grow Lisa’s restaurant in market to
compete.

CONCLUSION
From the above report it can be concluded that it is very important for food business to
develop effective work force to increase satisfaction of customers. This report also provided
information about types of food production system and various skills and knowledge about this
industry.

REFERENCES
Books and Journal
Barrows, C. and Robinson, M., 2018. Food and Beverage.
Reid, R.D. and Sanders, N.R., 2019. Operations management: an integrated approach. John
Wiley & Sons.
Torlak, N.G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on
customer satisfaction and behavioral intentions at café-restaurants. International
Journal of Productivity and Performance Management.