Food & Beverage Operations Management Essay

FOOD PRODUCTIONIt is a lick of preparing regimen in which raw materials argon transformed into ready-to-eat feed products for pitying consumption in the home or in any solid sustenance processing industries. Food production can be classified into motley types which are traditional, centralized, batch cooking, call order, Assembly cooking, sous-vide, cook-chill, cook-freeze.Traditional Cooking.It is the simple and degenerate way to cook provender. This cooking is through with(p) mostly in system pots as per our tradition. Cooking in clay pots maintains moisture, keeps pabulum warm for hours and the looking of the nutrient is unique.Centralized.Centralized cooking is done in large kitchen units that down the capacity to cook up to 100,000 meals. This kitchen serves a set of schools, orphanages, etclocated most 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 p roduced specifically when someone requests the item so that the item can be made as per the desire of the customer. approximately 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 occupy 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 normal cooking times.7. Cook-Chill.In this, the food is cooked and then chilled to 3 degrees C in a central kitchen. It hold 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 keep food for up to 8 weeks before it is reheated for eating. CITATION Loc l 2057 (Locus duty assignments)Food and drunkenness usefulness Systems.CITATION Sky l 205 7 (Sky City Careers)There are principally 5 categories of attend which includes1. Table returnsIt is a style of food service where the diner sits at the elude and the food is served by a waiter/waitress. This is the oldest form of service. This following service comes chthonic this category slope ServiceFrench ServiceSilver ServiceAmerican ServiceRussian ServiceGuerdon ServiceSnack Bar Service2. aid ServiceIn 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.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(a) Point ServiceIn this category, the guest orders pay for his order and demoralize served all at a single point. This following service comes chthonic this category-Take-Away ServiceVending Ma chineFood CourtsKiosks5. alter 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 Room ServiceTrolley ServiceHome-DeliveryLounge ServiceRoom Service1.2. DISCUSS FACTORS AFFECTING RECIPES AND MENUS FOR unique(predicate) SYSTEMSFactors affecting recipes and menus for specific systems areSize of operationObjectives of the operation timber of the operationNature of the menuQuality of customersThe budget of the customersCustomer inescapablyAvailability 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 be implications -Food served is mostly made of readily available affordable raw materials. altogether minor storage requirements.stave implications-Very low costs. few or no kitchen staff at all. Service can be managed by one ignorant person.Cafeteria, pubs, bars and buffet servicescost 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 worker ingredients.Staff implications High-skilled kitchen and service staff. CITATION Nel l 2057 (Nelson College London)1.4. Justify the suitability of systems for incident food and beverage outlets.IN-FLIGHT CATERINGCITATION runs l 2057 (RUS)TRAY SERVICE is done in airlines because o f the following factors-There is no place for the kitchen in flights.It is slow 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 buy processes.SUMMATIVE ASSESSMENT RECORD SHEETProgramme Pearson BTEC Level 5 HND in Hospitality Management learner mention Keerti Krishna Ratnala tax assessor Name Mr. Osden DiasUnit No. & Title Unit 5 Food & drink Operations Management. Target Learning Aims Assignment No. & Title To read different food & beverage production and service systems with financial controls utilise in food & beverage operations.Issue involvement Interim entryway Date Final Submission Date Target criteria Criteria Achieved Final perspicacity CommentsSummative commentsResubmission authorization* Resubmission Date * All resubmissions must be authoriz ed. Only 1 resubmission is possible per assignment.Assessor Signature DateLearner comments Learner Signature sd1719hndh_keertiragc.in DateINTERNAL VERIFICATION ASSESSMENT DECISIONSProgramme appellation Pearson BTEC Level 5 HND in Hospitality ManagementAssessor Mr. Osden Dias inner(a) voucher 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 rank criteria the assessor has awarded. Pass deserve DistinctionINTERNAL VERIFIER CHECKLIST CommentsDo 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 learnerConstructive?Linked to relevant assessment and grading criteria?Identifying opportunities for improved performance?Agreeing actions? Y/N Does the assessment decision exact amendi ng? Y/N Assessor signature Date Internal Verifier signature Date use up 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