Family and consumer science - Essay Example

? Family and consumer science Table of Contents Introduction 3 1 Characteristics of Food Production and Food and Beverage Service Systems 3 Traditional Method 3 Sous Vide Method 4 Centralised Distribution 4 Cook-Freeze Method 5 Cook-Chill Method 5 Characteristics of Food Service 5 1.2 Factors Affecting Recipes and Menus for Specific Systems 7 An ability of Cooking 7 Cooking Times and Preparation 8 Budget 8 Selection of Food 8 Staffing Implications for Different Systems 8 Skilling 9 Deskilling 9 Staff training 9 Job Specification 10 Output Level 11 1.4 Suitability of Systems for Particular Food and Beverage Outlets 11 Conclusion 12 References 13 Family and consumer science ? Introduction: The objective behind this assignment is to examine an expert management of food and beverage process structure. This assignment will be separated into 4 parts: characteristics of food production and food and beverage service systems, factors affect recipes and menus for specific systems, staffing implications for different systems, suitability of systems for particular a food and beverage outlets. 1.1 Characteristics of Food Production and Food and Beverage Service Systems There are five techniques used in food production. Traditional method Sous vide method Centralised distribution Cook-Freeze method Cook-Chill method Traditional Method It is utilized within the kitchen and has the accompanying procedure: Things into kitchen Refrigeration Freezing Dry store Mise en place or arrangement Ordered from customer Cooking Serving Sous Vide Method It is a technique for cooking food that is sealed in airtight plastic containers with water for more extended than ordinary cooking times about 72 hours in a fewer cases at a correctly directed temperature lower than ordinarily utilized for cooking, normally at 55 °c to 60 °c for meats and high in vegetables. The proposition is to cook the thing uniformly, and not to overcook the outer side as even now keeping within the same texture staying the food juicier. Centralised Distribution Centralised distribution is a method of organizing the receipt of item from suppliers and its forward conveyance to the branches individually of a different retailing process. The deliveries from suppliers are transported to a main area, normally in full load capacity, instead of to every branch. Cook-Freeze Method It is comparable to cook chill the distinction is the temperatures are further. Cook freeze is food preservation method in which it is ready and parceled, cooked, and afterward solidified to -20°c in a main kitchen. Cook-freeze saves food for up to eight prior weeks it is warmed for consuming. Cook-Chill Method Cook Chill is a food preservation technique in which food is ready and administered, cooked, and afterward chilled to 3 °c in a main kitchen. Cook-chill saves food for up to four prior days it is warmed for consuming. Food production is the place menu is arranged, crude materials are bought and acknowledged, and foods are cleaned, saved and ready. It is additionally where held up staff drop off and get orders. Crude materials are obtained is a troublesome and expert assignment. Buyers convey with it a mass of authority. Hospitality industry needs to give careful consideration to 2 things: Investigating the supply markets: Selecting the purchasing systems and knowing visibly request of the inn. Assessing items cost and worth. Advancing itemized acquiring specifications: It is to anticipate buyers trick lodging or take buying cash. Characteristics of Food Service There are a few qualities of food service that make it special contrasted with handling of different items. This uniqueness impacts choices that are made about processing and service. Some of these qualities incorporate: Food preparation and service are work concentrated. Request for food happens at top times, approximately breakfast, lunch, and supper dishes. There are slow times between these top request times. Skilled and incompetent labor both is required. Food is unpreserved, needing it to be taken care of fittingly in the recent past, throughout, and after planning. Request for food might fluctuate relying upon time of year and viable occasions, and production must be changed likewise. Menus change everyday, accordingly, production changes on daily basis. These qualities make challenges in planning representatives and processing, challenge in staffing, and food costs and high labor. Tried and true food service frameworks show these aspects. Food service chiefs search for approaches to decrease or wipe out the effect of these aspects and elective food service frameworks offer results e.g. grocery store food service frameworks incorporate the creation handle and take into consideration economies of scale, decreasing the expenses of food processing. Ready-made food service frameworks divide service and creation in that food is ready and saved either chilled or frozen for later service and rethermalization. This relocates the processing that happens when handling is arranged around service. In this manner, this is a more practical food service framework than the ordinary framework. Food service frameworks may be joined to help the school food service operation. Despite the criteria used to measure it, the food business is extremely substantial, and if food generation, assembling, advertising, restaurants and foundations are joined together, it is the biggest modern undertaking in the United States. An approval of the size, parts, interrelationships, and awareness changes the surroundings in which they function (Potter, 1998) 1.2 Factors Affecting Recipes and Menus for Specific Systems According to Chenhall (2011), menu planning is a way for a few cooks and a thing of fear for others. Numerous cooks may not understand that they arrange menus each day. With some fundamental guidelines, arranging your menus does not have to be an exhausting task. The variables that influence menu arranging incorporate however are not restricted to recognizing your plan, evaluating your capacities in the kitchen, readiness and cooking time, and selecting corresponding food. This move in cooking and food arrangement abilities includes the expanded utilization of pre-prepared, convenience and packaged food, which require lower or diverse aptitudes than what is regularly alluded to as accepted or sans preparation cooking. Numerous innovative, food framework identified and broader movements in the social, financial, physical and social situations have been distinguished as variables impacting the culture of food and cooking arrangement inside the domestic or home setting. An ability of Cooking When you arrange a menu, be reasonable about your cooking aptitudes. Do not over-value capacities. You ought not to belittle your aptitudes either. Want to your qualities. Assuming that one don not appreciate cooking or provided that you don not have a skill for it, arrange food that you can purchase ready-made. Most markets have ready-made food that might be fulfilled. Assuming that you are in a rush, visit a gourmet marketplace and get side dishes. One can plan the primary course. In the event that you are a talented cook, you will delight in giving ability an opportunity to excel. Plan more mind boggling suppers, for example dinners with various courses. Cooking Times and Preparation Contemplate planning and cooking times. In the event that one arranges a weekly menu for the family and every living soul is surged, plan menus that don not require far reaching arrangement and long cooking times. Budget Budget planning for dishes shift as per the sort of dish you are arranging, the family unit plan may be an element when you arrange suppers. In the event that, one is arranging his weekly family dinners, he plan may be truly not the same as provided that you are arranging a supper gathering. Menus for supper gatherings fluctuate relying upon the number visitors and if the supper is formal or casual. Realize what he can bear to use before you arrange your menu. Selection of Food Selection of food assumes an imperative part in dish arranging. Keep the procedure fundamental. Choose what a main course will be and arranged around that. 1.3 Staffing Implications for Different Systems Skilling Skill is required in coaching, managing and motivating food service work force The ability of spoken and written communication should be good. Established abilities of managing different tasks Computer skills of Intermediate level. Current consciousness of regulations and legislation affecting the act of the principles of care Deskilling It is the technique by which talented workers in an economy or industry is dispensed with by the presentation of innovations worked by semiskilled or incompetent labor force. This brings about cost savings because of low investment in human resources, and diminishes boundaries to entrance, debilitating the bargaining force of the human resources. Staff training Generally prepared staff can convert the food service process from normal to exceptional. Training resembles a basic assignment, yet thought and arrangement is instructed to verify the level of execution anticipated from trained workforce. Trainers should: Summarize with workers who require more guidelines. Strengthen coaching by complimenting optimistic conducts of workers. Keep in mind that all calculation or active abilities require to be exhibited. Use instructive tools e.g. mini-posters in the kitchen to strengthen information or abilities discussed in coaching sessions. Capability ought to be recorded on an agenda of skills. These workers must be prepared appropriately to check cross- infectivity of food when their labor obligations change throughout the day. Training is a continuous work for food service representatives. Learning new methods of food planning or presentation requires some time investment. Not all personnel study at the equal pace. More than one preparation sitting is needed generally. There are numerous hindrances to a well-trained workforce: Burden the less employees with more and more work Expectation for food service workers to work in different territories, for example housekeeping or personal care. Rapid worker turnover of food service workers in the middle. Expectation for food service workers to work in different territories, for example housekeeping or personal care. Job Specification It makes sure to: receive safely, Storing. Preparing food Food service. Output Level Food systems differ in an extraordinary bargain in the level of inputs needed, the level and sort of output created, and the profits or cost that consequence for a given society. The output incorporates services and items. (Braverman, 1974) 1.4 Suitability of Systems for Particular Food and Beverage Outlets According to Leake (2011), the restaurant will emerge from the different restaurants in the territory on account of the interesting interior decoration and designing. The menu will speak to a wide and changed demographic. The development and retention systems will be an essential center and an accomplishment stage for this business. Call order is utilized as a part of night clubs, cafes, bars and pubs. It is an a la carte menu and the food are served on table counter plate service and counter service; it is an individually menu. Assembly kitchen is utilized in banquets, meetings, events and conference. The food items are served as table service, plate service, silver service and guerdon service. The menus may be table d hote. Batch cooking is utilized as a part of banquets, inns, restaurants, meeting and gatherings, occasions, bars, night clubs and cafes. The restaurants serve the food dishes on table and the menu is an a la carte. Guerdion service is utilized within lodgings, restaurants, banquets and occasions. It might be table d hote or la carte menus. Sous-vide is utilized as a part of lodgings, conferences, restaurants and meetings. The food dishes are served as guerdion service, table service and plate service. It could be table d hote or la carte menus. Plate service is utilized in inns, restaurants, occasions, banquets, meeting, cafes and conferences. It could be table d hote or a la carte menus. Table service is utilized as a part of banquets, inns, restaurants, cafes, meetings and conference. It could be table d hote or la carte menus. Centralized service is utilized in conference, meetings and flights. The food is provides as plate service that is set menu. It could be table d hote or la carte menus. Counter service is utilized as a part of pubs, cafes, night clubs and bars. It might be la carte menus. Cook-chill is utilized as a part of inns, cafes, restaurants, bars, night clubs and pubs. The food items are served as service, guerdion service, table service, plate service and counter service. It might be table d hote or la carte menus. Silver service is utilized as a part of restaurants, inns and banquets. It might be table d hote or la carte menus. Conclusion After making this research report, I came to that conclusion that there are five methods which is very important in food production and food and beverage service systems. There are also some qualities of food service that formulate it particular from others. So, it is very significant to keep in mind while providing the food and beverage service. I have also written about the factors which influence the food services system. Preparation of food and providing its service is an art so it should be done according to the ability of that specific people. It requires skills, cooking times and preparation, deskilling, staff training as well as job specification. The most important things are doing all these things while keeping in budget and selecting the food according to that. So after making this assignment, I came to that conclusion that a skilled person is essential to run the business of food services and beverages service system who knows how to keep the things in budget. References Braverman, Harry (1974) Labor and monopoly capital. New York: Monthly Review http://monthlyreview.org/press/books/pb9401/ Brenda Leake (2011) Food and Beverage Operations http://www.papercamp.com/essay/44020/Food-And-Beverage-Operations C Chenhall (2011) Improving Cooking and Food Preparation Skills: A Synthesis of the Evidence to Inform Program and Policy Development http://www.hc-sc.gc.ca/fn-an/nutrition/child-enfant/cfps-acc-synthes-eng.php Norman N. Potter, Joseph H. Hotchkiss (1998) Characteristics of the Food Industry pp 13-23 http://link.springer.com/chapter/10.1007%2F978-1-4615-4985-7_2# Read More