StudentShare
Contact Us
Sign In / Sign Up for FREE
Search
Go to advanced search...

Food and Beverage Operations Management - Essay Example

Comments (0) Cite this document
Summary
Hospitality industry is a large industry, food and beverage is a significant component of it. This paper discusses the various food and beverage systems, the methods of production and services, various menus and factors considered in developing them, staffing implications…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER96.4% of users find it useful
Food and Beverage Operations Management
Read TextPreview

Extract of sample "Food and Beverage Operations Management"

Download file to see previous pages As the report highlights food production systems vary in methods of preparing, cooking and serving food to generate meals served to the customer. The methods differ in terms of the actual location where food production takes place, the total time from preparation to service, number of stuff required, quantity of food produced and the level of hygiene and control. The main considerations in food production include quality of raw materials, food hygiene, minimal wastage, proper food storage, suitable preparation of every food item, employees’ compliance with handling regulations and cooking foods to the proper temperature. Food production methods include centralized distribution, sous-vide, cook-freeze, cook-chill and conventional method.

This essay discusses that cook-chill method is a catering system founded regular preparation and cooking of food and subsequent chilling and storage in monitored low temperature conditions. Food is then re-heated prior to consumption. The chilled food is rejuvenated in finishing kitchens that necessitate minimum staff and low capital investment. During the process goods are brought into the kitchen store, followed by preparation and cooking, portioning, packaging, blast chilling, re-heating and eventually consumption. The cook-freeze system of production entails taking goods into the kitchen, preparing and cooking, blast freezing, blast thawing, re-heating and serving when customer orders food. Food and beverage service was customarily viewed as a delivery system. ...Download file to see next pagesRead More
Cite this document
  • APA
  • MLA
  • CHICAGO
(“Food and Beverage Operations Management Essay Example | Topics and Well Written Essays - 4500 words”, n.d.)
Retrieved from https://studentshare.org/management/1616122-unit-number-and-titlefood-and-beverage-operations-management
(Food and Beverage Operations Management Essay Example | Topics and Well Written Essays - 4500 Words)
https://studentshare.org/management/1616122-unit-number-and-titlefood-and-beverage-operations-management.
“Food and Beverage Operations Management Essay Example | Topics and Well Written Essays - 4500 Words”, n.d. https://studentshare.org/management/1616122-unit-number-and-titlefood-and-beverage-operations-management.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document

CHECK THESE SAMPLES OF Food and Beverage Operations Management

Managing Food and Beverage Operations

...?Topic: MANAGING FOOD AND BEVERAGE OPERATIONS Table of Contents Table of Contents 2 0 Customer: reflective critique of concept attended as a guest 3 2.0 Reflective critique of my concepts 4 2.1 Company Locations and Facilities 5 2.2 Objectives 6 2.3 Mission 6 2.4 Company Summary 6 2.5 Architectural Plans and Kitchen Design 6 2.6 Market Analysis Summary 7 2.7 Potential problems and solutions 7 2.8 Budget 8 3.0 Reflective critique of a concept I attended as a member of staff 9 1.0 Customer: reflective critique of concept attended as a guest Customers are attracted not only by low priced food products but also by the value derived from the...
8 Pages(2000 words)Essay

Food and Beverage Operations Management

...? Food and Beverage Operations Management 1 Discuss the characteristics of food production and food & beverage service systems The global food and beverage industry is growing at a robust rate. The industry no more remains a household affair where a maid cooks food and serves it to the members in wherever ways, but in reality the industry has now grown manifolds and become one of the key business segments of the world. The contribution of food and beverage sector in the world economy is significant and it earns annual revenue of more than...
10 Pages(2500 words)Assignment

The Dramatic Change of Operations Management of Irelands Food and Beverage Industry

...The Dramatic Change of Operations Management of Ireland's Food and Beverage Industry What are the major changes that several driving factorscontributed on Ireland's food and beverage industry INTRODUCTION Together with the trend of the new generation, Ireland had also broadened their horizons when it comes to what they it and consume everyday. Based on the article in Australian Government entitled Food and Beverage to Ireland, Irish consumers are becoming more interested in new foods and traditional eating patterns are changing. Convenience, novelty, value and quality are all important....
13 Pages(3250 words)Essay

Food & Beverage Operations

...Food and Beverage Operations Hospitality Event When planning and conducting a hospitality event, the client should be the number one focus. Everything should evolve around their needs and wants for that particular event. From the theme to the foods to the budget that they have, the customer provides the framework that is the guideline to follow. Learning about customers and what they think will insure that the event will be a success as this knowledge will help set the goals and objectives for the event. The customer will tell you if there is a theme and if a theme has been selected, the menu should be planned around the theme. Once again, knowing the customer is...
20 Pages(5000 words)Case Study

Food and Beverage Management

...matters. Thinking about hospital restaurant facilities as encouraging healthy eating, manager must make sure the food is healthy and it is enjoyable. The signs of good quality control ensuring good overall catering performance can be seen from rating by governmental inspections. In early 2004 Department of Health has published national results of inspections on catering 2003/2004. The Norfolk and Norwich University Hospital's catering and cleaning was judged to be good. (nnuh.nhs.uk 2004) Of course, good catering management is about balancing between ensuring good quality of food and beverages and staying within budget limits. That is why cost control is...
3 Pages(750 words)Essay

Food and Beverage Operations

...of supplies and commodities at the agreed-upon price during the particular trading, or exchange, period. Contracts should be written legally in order to prevent future issues. Receiving ordered supplies and commodities is often taken lightly in the food and beverage industry. People with little or no specialized knowledge work in the Receiving Departments and usually handle the receiving process without much experience, knowledge, and skill. Unless these departments operate efficiently, it is almost a waste of time for the purchasing manager to prepare purchase specifications and to negotiate price and trading terms with suppliers. The purchasing procedure is in...
16 Pages(4000 words)Assignment

Food & Beverage Revenue Management

...the performance every other month (Cross, 1997). REFERENCES Axler, Bruce H. and Litrides, Carol A., 1990, Food and Beverage Service, Wiley: New York. Cross, Robert G., 1997, "Launching the Revenue Rocket: How Revenue Management Can Work for Your Business," Cornell Hotel and Restaurant Administration Quarterly, Vol. 38, No. 2, pp. 32-43. Dublin City Council, 2005, Annual Report, Dublin City Council, Dublin City, Ireland. Jones, P. and Merricks, P. (eds), 1994, The Management of Foodservice Operations, Cassell, London. Kimes, Sheryl E., 1989, "Yield Management: A Tool for Capacity-constrained Service Firms," Journal of...
10 Pages(2500 words)Essay

Food and Beverage Operations Management

...Food and Beverage Operations Management Food and Beverage Operations Management Introduction Food and beverage operations management is a significant component of the hospitality industry. This term paper discusses the various food and beverage systems, the methods of production and services, various menus and factors considered in developing them, as well as the staffing implications (Hayes & Ninemeier). The use of financial statements, cost and pricing techniques, and purchasing process are also among...
10 Pages(2500 words)Assignment

Food and Beverage Operations

...Case Study: Food and Beverage Operations Change is inevitable in any institution. Ed Hastings has a history of success in all the positions held as an employee. He has a goal of implementing change in the organization through a structural approach. The approach deals with the major issues that affect the productivity of the employees. The changes that ED Hastings focuses on will increase the productivity of the employees. The approach demonstrates that the leadership of the organization is keen on focusing on employee motivation for success. However, the management could have an obligation of embracing the change to encourage the employees. I would delete the fourth point of Ed Hasting’s list that suggest on holding a meeting... a...
2 Pages(500 words)Case Study

Critique of Food and Beverage Operations in the Eye of a Management, Support Staff and Customer

In this paper, a critique of hospitality industry operation is made. Considerations are made fro three different hotels; Mediterranean food, Asian food, American dinner. The critique will be viewed in a perspective of a chief in the case of Mediterranean food and in the perspective of a staff in the case of Asian food, and finally in the customer’s perspective in the case of American dinner. The American dinner restaurant is one of the leading hospitality facilities in its location. The location of the restaurant is strategically positioned so as to enable ease of access by many hungry customers of the city. As a guest, the privileges of knowing the detailed operations of the restaurant were accorded and hence a critique of...
15 Pages(3750 words)Assignment
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Essay on topic Food and Beverage Operations Management for FREE!

Contact Us