Food & Beverage Operations Management Essay
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It is a process of preparing food in which raw materials are transformed into ready-to-eat food products for human consumption in the home or in any food processing industries. Food production can be classified into various types which are: traditional, centralized, batch cooking, call order, Assembly cooking, sous-vide, cook-chill, cook-freeze.
It is the simple and fast way to cook food. This cooking is done mostly in clay pots as per our tradition. Cooking in clay pots maintains moisture, keeps food warm for hours and the flavor of the food is unique.
Centralized cooking is done in large kitchen units that have the capacity to cook up to 100,000 meals. This kitchen serves a set of schools, orphanages, etc…located around the unit.
3. Batch Cooking.
In this, the cooking is done in large batches in advance to save time so that the work is done in speed on weekdays.
4. Call Order.
It is produced specifically when someone requests the item so that the item can be made as per the desire of the customer. Most of the fast-food corners have adopted this method of cooking.
5. Assembly Cooking.
It is also known as bulk cooking. It means cooking in advance which is then stored in the freezer for up to 2-3 days which can be cooked later and consume by the customers. It is a time-saving technique.
It is a method of cooking in which food is vacuum-sealed in a plastic pouch and placed in a water bath for longer than normal cooking times.
In this, the food is cooked and then chilled to 3 degrees C in a central kitchen. It preserves food for up to 4 days before it is reheated for eating.
In this, the food is cooked and then frozen to -20 degrees C in a central kitchen. It preserves food for up to 8 weeks before it is reheated for eating. CITATION Loc \l 2057 (Locus Assignments)Food and Beverage Service Systems.
CITATION Sky \l 2057 (Sky City Careers)There are mainly 5 categories of service which includes:
1. Table Service
It is a style of food service where the diner sits at the table and the food is served by a waiter/waitress. This is the oldest form of service. This following service comes under this category:
Snack Bar Service
2. Assisted Service
In this category, the guest enters in the dining area and helps himself to the food from a buffet counter. This category of service includes only Buffet Service.
In this type of service, the guest enters in the dining area, selects his own tray or from the food counter and carries food by himself to his seating place. This category includes Cafeteria Service.
4. Single Point Service
In this category, the guest orders pay for his order and get served all at a single point. This following service comes under this category:-
5. Specialized Service
In this category, the guest is served at the place, which is not meant or designated for food & beverage service like guest rooms. This following service comes under this category:-
Grill Room Service
1.2. DISCUSS FACTORS AFFECTING RECIPES AND MENUS FOR SPECIFIC SYSTEMS
Factors affecting recipes and menus for specific systems are:
Size of operation
Objectives of the operation
Quality of the operation
Nature of the menu
Quality of customers
The budget of the customers
Availability of resources CITATION Loc \l 2057 (Locus Assignments)1.3. Compare the cost and staffing implications for different systems.
Self-service outlets and vending machines
Costs implications -Food served is mostly made of readily available low-cost raw materials. Only minor storage requirements.
Staff implications-Very low costs. Few or no kitchen staff at all. Service can be managed by one unskilled person.
Cafeteria, pubs, bars and buffet services
Costs implications- Low service costs. Food costs depending upon the business aims.
Staff implications – Skilled, semi-skilled and unskilled kitchen and service staff. Fewer employees than table service restaurants.
Restaurants(English and American table service)
Costs implications – Ranging from low to high-quality production, material, and storage costs according to quality level of an outlet.
Staff implications- Combining high-skilled and less-skilled assistants will help keep costs down.
Restaurants (French and Russian table service), Gourmet restaurants, high-level event catering.
Costs implications – High-quality raw materials, often seasonal ingredients.
Staff implications – High-skilled kitchen and service staff. CITATION Nel \l 2057 (Nelson College London)1.4. Justify the suitability of systems for particular food and beverage outlets.
CITATION runs \l 2057 (RUS)TRAY SERVICE is done in airlines because of the following factors:-
There is no place for the kitchen in flights.
It is easy to serve.
It is more hygienic.
It takes less effort by the service staff.
There are disposable utensils which are easy to clear.
2.1Discuss the use of financial statements in food and beverage operations.
2.2Demonstrate the use of cost and pricing processes.
2.3Analyze the purchasing processes.
SUMMATIVE ASSESSMENT RECORD SHEET
Programme Pearson BTEC Level 5 HND in Hospitality Management Learner Name Keerti Krishna Ratnala Assessor Name Mr. Osden Dias
Unit No. & Title Unit 5: Food & Beverage Operations Management. Target Learning Aims Assignment No. & Title To understand different food & beverage production and service systems with financial controls used in food & beverage operations.
Issue Date Interim Submission Date Final Submission Date Target criteria Criteria Achieved Final Assessment Comments
Resubmission authorization* Resubmission Date: * All resubmissions must be authorized. Only 1 resubmission is possible per assignment.
Assessor Signature Date:
Learner comments Learner Signature [email protected] Date:
INTERNAL VERIFICATION – ASSESSMENT DECISIONS
Programme title Pearson BTEC Level 5 HND in Hospitality Management
Assessor Mr. Osden Dias Internal Verifier Unit(s) Unit 5: Food & Beverage Operations Management.
Assignment title To understand different food & beverage production and service systems with financial controls used in food & beverage operations.
Learner’s name Keerti Krishna Ratnala
List which assessment and grading criteria the assessor has awarded. Pass Merit Distinction
INTERNAL VERIFIER CHECKLIST Comments
Do the assessment criteria awarded match those targeted by the assignment brief? Y/N Has the work been assessed accurately? Y/N Is the feedback to the learner:
Linked to relevant assessment and grading criteria?
Identifying opportunities for improved performance?
Agreeing actions? Y/N Does the assessment decision need amending? Y/N Assessor signature Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date Confirm action completed
Remedial action is taken Assessor signature Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date