Food and Beverage Operations Management (Unit 5) Assignment - 1

Food and Beverage Operations Management (Unit 5) - Assignment Example 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 taken from preparation to service, the number of staff required, quantity of food produced and the level of hygiene observed. The main considerations in food production 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 poaches are re-heated then the pouch is cut open and the food is served on plates. The conventional food production system is applied in the majority of kitchen establishments. The processes involved are bringing goods into the kitchen, storage (freezing, refrigeration or dry store), and preparation, taking order from customer, cooking and serving. During the cooking process foods can be cooked in a variety of methods. 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 precise combination of food items, prepared perfectly to the satisfaction of the guests. a) Consumers –Food and beverage operators are obligated to