Restaurant Operations: Food Production, Service Methods & Cost Control

This essay explores food and beverage operations management within the hospitality industry, focusing on a hypothetical restaurant called 'The Kitchen Station' in London. It delves into various food production systems such as baking, stewing, braising, grilling, and fermenting, detailing their application in a restaurant setting. The essay also examines different food and beverage service methods, including table service, self-service, assisted service, single-point service, and specialized service. Furthermore, it addresses the critical aspects of food production cost control and beverage cost control procedures, emphasizing the importance of standardized recipes and technology for efficient management and profitability. The conclusion highlights the significant role of food and beverage operations management in the hospitality industry, contributing substantially to profitability and overall success.

Food and beverages
operation management

Table of Contents
PART 1............................................................................................................................................3
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

PART 1
INTRODUCTION
The concept of operations management is concerned with the administration of the
organisational practices in order to create greater level of efficiency that is possible within the
workplace. The food and beverage operation management is responsible for forecasting,
planning and controlling different aspects that are associated with food and beverages within the
hospitality industry. This assessment is based on essay in which a restaurant is going to be
operated in London city of United Kingdom. Within the essay, various food production systems
are going to be discussed within food and beverage operations (Bujisic and et.al, 2018). Along
with it, several kinds of food and beverage service methods will also be analysed. Moreover,
knowledge and understanding regarding food production cost control and beverage cost control
procedures are also going to be described within the essay.
MAIN BODY
Within this essay, The Kitchen Station is named as a restaurant that is taken into
consideration for demonstrating different aspects of this essay. Food and beverage is the most
significant component within the hospitality industry because it facilitates in giving a scope of
earning and maximising the profitability within business. The organisations within hospitality
industry are primarily focussing on production of food and beverages as well as their operations.
It is very important for the managers of this restaurant to concentrate on its quality and
excellence of food as well as beverage.
There are various types of food production systems within the food and beverage
operations that are processed within the restaurants in order to offer food and beverage products
to customers. Some of the common methods are baking, stewing, braising, grilling, fermenting
and many more. Baking is the process of preparing food in which dry heat is used especially in
some kind of oven and is probably the oldest method of cooking (Chen and Voigt, 2020). In
context to The Kitchen Station, the process of baking is generally used in preparing the food
such as bread, rolls, cookies, pies, pastries and muffins. The process of stewing is the moist heat
method that is same as simmering in which the liquid is heated until it starts forming gentle, yet
fastly moving bubbles. The key difference between simmering and stewing is that the later
process usually includes a much smaller amount of liquid that gets retained as well as served

with the food as a sauce. Braising is another kind of food production system in which the
vegetables or items are cooked through the process of heating them slowly with oil as well as
moisture in a tightly sealed container. There are two main types of braising and these are long
and short. Short braising is done for the vegetables, tender poultry like chicken, small birds and
lean and the process of long braising uses identical techniques but attain something different
overall. The process of grilling consists of cooking food on a rack over a source of heat,
generally a charcoal fire or ceramic briquettes that are heated by gas flames (Davis and et.al,
2018). It is considered as a form of cooking that consists of dry heat which gets applied to the
surface of the food, generally from the above, below or from the side. It includes a significant
amount of radiant and direct heat as well as tends to get used for the process of cooking
vegetables and meat in a quick way. Fermented food or the beverages are produced through the
process of controlling microbial growth along with the conversion of food elements though
enzymatic action. There are many food items that are undergone the stage of fermentation and
some of them are dairy vegetables, cereals and fruits, meat and fish, soybeans, other legumes,
etc. Within The Kitchen Station, all these above mentioned food production systems are used in
order to prepare and ready food for offering it to the potential customers of the organisation.
The modern food as well as beverage service systems could be divided into various
methods along with it, both service people and customer-base are engaged in food and beverage
system. Different types of food and beverage systems in context to The Kitchen Station are table
service, self service, assisted service, single point service, specialised service, etc. Table service
involves plate service or considered as silver service in which market share are served at a laid
table. In self service, customer-base will be needed to assist themselves from a counter or buffet.
Single point service works in such a way that customers order their food, pay receive food as
well as beverage from same point (Engida and et.al, 2018). According to assisted service,
potential market share are served part of food at a table and other part is self-service. Through
the system of specialised service, customer-base are provide with food from point where they are
which is also referred to tray or room service.
Food production cost control is said to be an exercise that is carried by catering
developments such as hotels, restaurants, cafeterias, food chains in order to follow the objectives
of the unit that are pre-determined. It is generally done for minimising or reducing cost in order
to maximise the level of profitability within the organisation. It is significant to understand the

concept of food production cost control because it has a direct influence on viability of a
restaurant. Beverage cost control procedures refer to set up a standardised recipe of drink (Weber
and Saunders-Hogberg, 2018). It provides different tools that are required for maintaining sales
as well as cost histories, developing systems to monitor existing activities and forecasting future
costs. Through using technology for managing labour, loss and inventory, operators of The
Kitchen Station can enhance efficiency by reducing manual efforts required to attain maximum
control.
CONCLUSION
From above explanation, it has been concluded that food and beverage operations
management plays significant role in an hospitality industry. It has contributed a great deal to
profitability within respective industry. In this essay, different food production systems have
been discussed with various food and beverage service system. Along with it, concept of food
production cost control and beverage cost control procedures have also been described in this
essay.

REFERENCES
Books and Journals
Bujisic and et.al, 2018. BEVQUAL: a tool for measuring performance quality in beverage
operations. Journal of Foodservice Business Research. 21(5). pp.570-589.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p.109932.
Davis and et.al, 2018. Food and beverage management. Routledge.
Engida and et.al, 2018. Measuring corporate sustainability performance–the case of European
food and beverage companies. Journal of Cleaner Production. 195. pp.734-743.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production. 195.
pp.963-977.