Food and beverage Management Essay

I have read and understood the London direct of Business and Finance Regulations and Policies relating to academic misconduct. I declargon that This submission is on the whole my own original piece of buy the farm. It has not been submitted for a previous appraisal in LSBF or every other institution. Wherever published, unpublished, printed, electronic or other information sources have been used as a voice or component of this work, these are explicitly, clearly and someonely acknowledged by appropriate use of quotation marks, citations, references and statements in the text.I understand that penalties get out be incurred for late submission of work. STUDENT SIGNATURE Ahonou Rosalie DATE 21/09/2014 NOTE Please complete the details be low gear Have you submitted any Reasonable Adjustment Requests? Yes / No Date of submission TASK 1 Understand different viands and beverage out draw up and serve well remainss LO1.1. 1 The characteristics of diet achievement and food and bev erage service systems INTRODUCTION aliment production and food and beverage service systems is about an area where posting is planned, new(a) materials are purchased and received.It is also about intellectual nourishment service where Food and beverage are provided to the guests included a wide range of styles and culinary art types, all alcoholic and non- 1 / 3 alcoholic drinks. To make out a successful Food and drink Service, you need to develop well interpersonal skills, product knowledge skills to buy sensible material. Food and swallow payoff I am going to explain some regularitys Traditional Partie manner the majority of food is buying condiments or raw. It is easy to provide the response and store goods, the facility, cooking, holding and service of food and there are mantrapwashing facilities as well.That method is good for the staff because the staff atomic number 50 die quickly from their place to the service counter (the distance is short-circuit). The c ommunication link-up is requisite for the department and food flow is systematic. There is easy access to raw food materials from stock areas. Centralised Production Method centralised production methods explain how the separation of the production and service components of the food flow system work or operate by place or period or both.So food that is centrally produced is distributed to the point of the point of service in batches or pre-portioned. It could be transported in a ready-to-eat box or in a ready-to-serve state, for example hot or frozen food. I give some advantages of centralised production methods the introduction of a remembering stage in the midst of production and service allows the production unit to work to maximum efficiency and with a better utilisation of staff and equipment and sinew consumption can be reduced by careful computer programing and by a continuous run of single products.Here is a disadvantage of centralised production method hygiene proble ms 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 whole cooking of food and followed by quick freezing. That food is stored in a obtainled low temperature of -18 degree Celsius or less then 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, dissemination, regeneration. Cook-Chill Production Methods it is the same process with Cook-Freeze production. The entirely different are that the cooking of food is stored in a controlled low temperature, but just above freezing point and then between 0 degree Celsius to +3 degree Celsius. Therefore it has a short shelf life compared to cook-freeze of up to five days including the day of production, distribution time and regeneration.The proce ss involves raw food, cooking, portioning, blast chilling, chill storage, distribution, regeneration. The benefits of Cook-Chill and Cook-Freeze to the employers there allow have a portion control and a reduced waste, the production will be adjusted, the staff time will be richly utilised, no more weekend work and overtime. To the nodes the multifariousness and selection of food will increased, the standards will be maintained with a quality overture and the services can be maintained at all quantify 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 vacuum the demarcation from the special plastic bags and then you seal properly the bags. later sealing you steam cooking to pasteurisation temperatures. From then the food product can be served direct to the customers at this stage or can be chilled quickly to +1 degree Celsius to +3 de gree Celsius and stored between 0 degree Celsius to +3 degree Celsius for a maximum of twenty-one days. That method increases the potential shelf-life of normal coo-chill in three ways when you remove the airmanship from the plastic bags the growth of bacteria is restricted.Because the food is cooked at pasteurisation temperatures that helps the goal of most microorganisms and finally because the food has been sealed within the bags is protected during storage any regeneration from any contamination. Different services of Food and Beverage systems Table dhote identity cards this type of circuit card contains the popular type dishes and is easier to control because the price has already been contumacious for whatever the customer chooses, that setting appear on the main dish chosen.The characteristics of a table dhote batting order are creation a restricted posting, offering a lower-ranking number of courses (three or four), limited choice within each course, fixed selling 2 / 3 price and all the dishes are being ready at a set time.A la bill of fare cartes 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 establishment could sterilize all the dishes. Those dishes will be prepared to order and each dish will also be priced separately. A la carte menu is more expensive than a table dhote menu because it contains frequently the exotic and high cost seasonal foods.Table service the customer enters in the restaurant and takes seat, he/her makes the order from the menu and the round brings it to him/her. After finish dinning the staff clears the table. Sectors where there are food service manufacturing Bistro, Brasserie, Coffee Shop, First Class Restaurants, Cafeteria, Fast-food outlets and Licensed Bars. For all those sectors, the main charter 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 level of cleanliness and hygiene have an idea of value for property 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 satisfy customers needs. 1. 2 The factors that imprint 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 presentation of the menu on the course headings that should be attractive, clean, and easy to read for language, price, sales intermixture with accuracy, show the size and form, layout of the menu, nutritional content, health and eating, a nd special diets (inform people who are allergic, diabetic, have low cholesterol and low sodium).Also the cultural and religious dietary influences can affect recipes and menus as well. Example Hindus, Jews, Muslims, Sikhs, Roman Catholics, Vegetarians. 1. 3 Comparison of the coast and the staffing implications POWERED BY TCPDF (WWW. TCPDF. ORG).