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Food and Beverage Operations Management - Assignment Example

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The following paper “Food and Beverage Operations Management” 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…
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Food and Beverage Operations Management
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Download file to see previous pages Food production systems vary in methods of preparation, cooking and serving of the food to the customer. The variation is in terms of the actual location where food production takes place, the total time is taken from preparation to service, the number of staff required, the quantity of food produced and the level of hygiene observed. The main considerations in food products consist of quality of raw materials, food hygiene, minimal wastage, proper food storage, suitable preparation of every food item, and employees’ compliance with food handling regulations.
In the central distribution system of food production, food is produced in bulk off-site. This system is often adopted by large chains who are seeking to outsource part or all of their food production.
This is also known as vacuum cooking: goods are brought in, prepared, cooked and portioned into plastic pouches which are then vacuum packed. The food is then chilled and refrigerated. When a customer orders meals, the sealed pouches are re-heated then the pouch is cut open and the food is served on plates.
The conventional food production system is applied to the majority of kitchen establishments. The processes involved are bringing goods into the kitchen, storage (freezing, refrigeration or dry store), and preparation, taking orders from the customer, cooking and serving. During the cooking, process foods can be cooked in a variety of methods.
The menu is a statement of the food and beverage items available or offered by restaurants fundamentally based on consumer demand and intended to achieve specific purposes. The menu is the foremost ‘sales tool’ for products and drives the concepts, image, theme, quality and the overall mission of the restaurant. An efficient menu relies on the precise combination of food items, prepared perfectly to the satisfaction of the guests. ...Download file to see next pagesRead More
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