Food and beverage Management Essay

I have read and downstairsstood the London instill of Business and Finance Regulations and Policies relating to academic misconduct. I harbor that This ledger entry is entirely my own original speckle of bring. It has not been submitted for a previous assessment in LSBF or whatsoever other institution. Wherever published, unpublished, printed, electronic or other protestation sources have been utilize as a contri stillion or component part of this work, these atomic number 18 explicitly, clearly and individu on the wholey acknowledged by appropriate use of quotation marks, citations, references and statements in the text.I understand that penalties provide be incurred for late submission of work. STUDENT SIGNATURE Ahonou Rosalie DATE 21/09/2014 cross off Please effect the details below confirm you submitted any Reasonable Adjustment Requests? Yes / No understand of submission TASK 1 Understand distinguishable forage and swallow production and good of process of process outlines LO1.1. 1 The characteristics of nourishment production and nutrient and beverage improvement re principal(prenominal)ss INTRODUCTION Food production and food and beverage overhaul systems is about an area where scorecard is planned, crude(a) materials are purchased and received.It is also about Food service where Food and beverage are provided to the guests included a wide range of styles and cuisine lineaments, all waterspout and non- 1 / 3 alcoholic drinks. To pee a successful Food and Beverage Service, you need to assume well interpersonal skills, product knowledge skills to get warm material. Food and Beverage business I am going to explain just about methods traditional Partie Method the majority of food is buying condiments or raw. It is comfortable to provide the receipt and store goods, the preparation, provision, property and service of food and there are dishwashing facilities as well.That method is good for the lag because the modu le coiffure up move quickly from their dedicate to the service counter (the distance is short). The communication link-up is necessary for the department and food flow is systematic. There is easy irritate to raw food materials from storage areas. Centralised Production Method centralized production methods explain how the breakup of the production and service components of the food flow system work or operate by place or time or both.So food that is centrally produced is distributed to the point of the point of service in batches or pre- hazarded. It could be transported in a ready-to-eat disaster or in a ready-to-serve state, for example naughty or frozen food. I give some advantages of centralised production methods the introduction of a storage stage between production and service allows the production unit to work to maximum efficiency and with a better utilisation of staff and equipment and energy ingestion can be reduced by overcareful scheduling and by a continuou s decease of single products.Here is a disadvantage of centralised production method hygiene worrys or food contamination could have big repercussions than a problem in an individual kitchen. Cook-Freeze Production Methods the word cook-freeze involves a catering system which is based on the all told preparedness of food and followed by quick freezing. That food is stored in a controlled low temperature of -18 detail Celsius or less then(prenominal) is followed by subsequent complete reheating close to the consumer, prior to prompt consumption.The process involves raw food, food storage, pre- preparation, cooking, portioning, blast freezing, cold storage, statistical distribution, regeneration. Cook-Chill Production Methods it is the similar process with Cook-Freeze production. The only different are that the cooking of food is stored in a controlled low temperature, but just above freezing point and then between 0 course Celsius to +3 floor Celsius. Therefore it has a shor t shelf life compared to cook-freeze of up to five days including the day of production, distribution time and regeneration.The process involves raw food, cooking, portioning, blast demoralizeing, chill storage, distribution, regeneration. The benefits of Cook-Chill and Cook-Freeze to the employers there result have a portion control and a reduced waste, the production will be adjusted, the staff time will be fully utilised, no more weekend work and overtime. To the nodes the variety and selection of food will increased, the standards will be maintained with a quality advance and the services can be maintained at all times even no staff. Sous vide methods the sous vide system involves the preparation of quality raw foods, pre-cooking when necessary.You put or placed the raw foods into special plastic bags and you nothingness the air from the special plastic bags and then you impression properly the bags. After sealing you steam cooking to pasteurisation temperatures. From the n the food product can be served direct to the customers at this stage or can be chilled quickly to +1 degree Celsius to +3 degree Celsius and stored between 0 degree Celsius to +3 degree Celsius for a maximum of cardinal days. That method increases the potential shelf-life of normal coo-chill in trine ways when you remove the air from the plastic bags the growing of bacteria is restricted.Because the food is cooked at pasteurisation temperatures that helps the ravaging of most microorganisms and finally because the food has been sealed in spite of appearance the bags is protected during storage any regeneration from any contamination. Different services of Food and Beverage systems display board dhote posters this type of menu contains the popular type dishes and is easier to control because the price has already been fixed for whatever the customer chooses, that setting depend on the main dish chosen.The characteristics of a table dhote menu are being a restricted menu, r eligious entreating a small number of courses (three or four), particular choice within for each one course, fixed marketing 2 / 3 price and all the dishes are being ready at a set time.A la carte menus a la carte menu is a larger menu than a table dhote menu and offer a variety choice. The menus are listing under the course headings and then the appointment could prepare all the dishes. Those dishes will be prepared to order and each dish will also be priced separately. A la carte menu is more dearly-won than a table dhote menu because it contains often the exotic and high cost seasonal foods. disconcert service the customer enters in the restaurant and makes seat, he/her makes the order from the menu and the provide brings it to him/her. After conclude dinning the staff clears the table. Sectors where there are food service industry Bistro, Brasserie, Coffee Shop, First Class Restaurants, Cafeteria, Fast-food outlets and pass Bars. For all those sectors, the main aim is to achieve customer satisfaction, for that everything you do should meet the customers needs physiologically, economically, socially, psychologically and convenience. The Staff should have knowledge or experience in Food and Beverage service.The restaurant should have service methods and necessary staff skills. They should have a higher(prenominal) level of cleanliness and hygiene have an idea of tax for money or price and also the atmosphere. The staff should know how to make the preparation for service (Mis-en-place), take customer food and beverage order, clean for hygiene, and make the bill. They should control the atmosphere in order to run into customers needs. 1. 2 The factors that coin recipes and menus for specific systems The restaurant should establish a clear list of menu to inform customers what is available to them.The Staff provides a general founding of the menu on the course headings that should be attractive, clean, and easy to read for language, price, sales mix with accuracy, show the coat and form, layout of the menu, nutritional content, health and eating, and special diets (inform people who are allergic, diabetic, have low cholesterol and low sodium). in addition the cultural and religious dietary influences can affect recipes and menus as well. Example Hindus, Jews, Muslims, Sikhs, Roman Catholics, Vegetarians. 1. 3 relation of the coast and the staffing implications POWERED BY TCPDF (WWW. TCPDF. ORG).