Food and Beverage Operations Management
Student ID: 109700
Student Name: Rachel Gathoga
Unit Name: Food and Beverage Operations Management
Unit Code: L/601/1791
15th June 2012
Discuss the characteristics of food production and food and beverage service systems?
Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state.
This means in a conventional method such as cook serve. Furthermore, it can also be seen in the form of preservation such as cook chill or cook freeze before it is finally served to the customer. Davis ...view middle of the document...
Cook Chill production can be seen as the full cooking of the food followed by a fast chilling where storage is controlled at a low temperature of just about freezing point between 0 – +3 degrees. The shelf life is 14-21 days.
Sous vide is the most recent food processing technique that was developed in 1970’s. This method involves preparation of raw foods, the pre-cooking when necessary, and the process of putting raw foods into special packets or pouches. Vacumizing and sealing up the pouches and then steam cooking to pasteurization temperatures. The food product can be served straight away or chilled to +1 degrees to +3 degrees and stored at between 0 degrees to +3 degree for the maximum of 21 days. This method also increases the potential of shelf life.
Beverage service systems consist of different service methods. These methods are known as the table service, counter service and the buffet service.
Table service is a system of food service where the waiter brings the food to the customers and places it in front of them, whether it’s pre-plated or a silver service served with a salver. There are different styles of table services; these are the American service, the French service, the Russian service and the English service. The American service is where the customer’s meal is portioned and plated in the kitchen, then brought out to the table by the waiter himself and placed in front of them. The French service involves having to prepare the customers food in the kitchen, which is then arranged on a silver salver before it is brought out into the dining area and placed on a small cart of what is originally called a ‘gueridon’. The Russian service consist of where the food is prepared and portioned inside the kitchen, placed onto a silver salver which then is taken out to the dining area. The guests table is set with empty dinner plates in front of them and this is where the waiter comes out with the food which is served on the guest’s plate. The English service consists of where the food is prepared in the kitchen but is not portioned. Instead for example when you have a whole joint of meat, this is offered to the guests before carving. The host or the service waiter carves the meat and places it on the guest’s plate along with vegetables which is then placed in front of them.
Counter service usually consist of customers sitting on stools or chairs over at the counter. This is usually formed in a U shape which sits roughly about ten to fourteen customers and is served by one waiter. This service is not really designed for large groups, but mainly for single headed or couples or groups of four to six people.
The buffet service is where the food is displayed on a large counter or even different tables and well presented. With this service customers collect their own plates and help themselves to the food displayed moving along in one simple direction in order to avoid any sort of confusion or accidents. Buffet food can be served...