Food & Beverage Operations Management Essay

FOOD PRODUCTIONIt is a process of preparing intellectual nourishment in which lancinate materials are transformed into ready-to-eat forage products for human consumption in the home or in either intellectual nourishment processing industries. Food production can be classified into various types which are traditional, centralized, freshet cooking, call order, Assembly cooking, sous-vide, cook-chill, cook-freeze.Traditional Cooking.It is the simple and fast way to cook food. This cooking is done by and large 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.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, etclocated 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. confabulate Order.It is produced specifically when someone requests the item so that the item can be made as per the liking 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 style 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.6. Sous-Vide.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 prescript cooking times.7. Cook-Chill.In this, the food is cooked and then chilled to 3 degrees C in a central kitchen. It conserve food for up to 4 days before it is reheated for eating.8. Cook-Freeze.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 subsidizations)Food and Beverage attend to Systems.CITATION Sky l 2057 (Sky City Careers)There are mainly 5 categories of assistant which includes1. Table servicingIt is a style of food returns where the diner sits at the table and the food is served by a waiter/waitress. This is the oldest form of renovation. This avocation service comes under this divisionEnglish ServiceFrench ServiceSilver ServiceAmerican ServiceRussian ServiceGuerdon Service insect bite Bar Service2. Assisted ServiceIn this category, the node enters in the dining area and helps himself to the food from a buffet counter. This category of service includes only Buffet Service.3. Self-ServiceIn 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 ServiceIn this category, the guest orders pay for his order and get served all at a single point. This following service comes under this category-Take-Away ServiceVen ding mechanismFood CourtsKiosks5. Specialized ServiceIn 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-Tray ServiceGrill agency ServiceTrolley ServiceHome-DeliveryLounge ServiceRoom Service1.2. DISCUSS FACTORS AFFECTING RECIPES AND MENUS FOR special(prenominal) SYSTEMSFactors affecting recipes and cartes for specific systems areSize of operationObjectives of the operationQuality of the operationNature of the menuQuality of customersThe budget of the customersCustomer needsAvailability of resources CITATION Loc l 2057 (Locus Assignments)1.3. Compare the cost and staffing implications for opposite systems.Self-service outlets and vending machinesCosts implications -Food served is mostly made of readily available low-cost raw materials. solitary(prenominal) minor storage requirements. provide implications-Very low costs. Few or no kitchen staff at all . Service can be managed by one unskilled person.Cafeteria, pubs, bars and buffet servicesCosts implications- embarrassed 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 typeface 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 suitableness of systems for particular food and beverage outlets.IN-FLIGHT CATERINGCITATION 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.TASK 22.1Discuss the use of monetary statements in food and beverage operations.2.2Demonstrate the use of cost and pricing processes.2.3Analyze the purchasing processes.SUMMATIVE ASSESSMENT RECORD bed sheetProgramme Pearson BTEC Level 5 HND in cordial reception Management Learner disclose Keerti Krishna Ratnala assessor Name Mr. Osden DiasUnit No. & Title Unit 5 Food & Beverage Operations Management. Target breeding 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 nett Submission Date Target criteria Criteria Achieved Final Assessment CommentsSummative commentsResubmission authorization* Resubmis sion Date * All resubmissions must(prenominal) be authorized. Only 1 resubmission is possible per assignment.Assessor touching DateLearner comments Learner Signature sd1719hndh_keertiragc.in DateINTERNAL VERIFICATION ASSESSMENT DECISIONSProgramme title Pearson BTEC Level 5 HND in Hospitality ManagementAssessor Mr. Osden Dias infixed 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.Learners name Keerti Krishna RatnalaList which assessment and grading criteria the assessor has awarded. get going Merit DistinctionINTERNAL VERIFIER CHECKLIST CommentsDo the assessment criteria awarded match those targeted by the assignment truncated? Y/N Has the work been assessed accurately? Y/N Is the feedback to the learnerConstructive?Linked to pertinent assessment and grading criteria?Identifying opportunities for improved performance? Agreeing actions? Y/N Does the assessment decision need amending? Y/N Assessor skin senses Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date Confirm action completedRemedial action is taken Assessor signature Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date