Food and Beverage Operations Management Essay Example | Topics and Well Written Essays - 4500 words

food and Beverage Operations Management - Essay ExampleAs the report highlights food production ashess switch in methods of preparing, cooking and serving food to generate meals served to the customer. The methods differ in terms of the actual jam where food production takes place, the total time from preparation to service, number of stuff required, quantity of food produced and the level of hygiene and control. The main considerations in food production include quality of raw materials, food hygiene, nominal wastage, veracious food storage, suitable preparation of every food item, employees compliance with handling regulations and cooking foods to the proper temperature. provender production methods include centralized distribution, sous-vide, cook-freeze, cook-chill and conventional method.This essay discusses that cook-chill method is a catering system founded regular preparation and cooking of food and subsequent chilling and storage in monitored low temperature condition s. Food is then re-heated prior to consumption. The chilled food is rejuvenated in finishing kitchens that necessitate minimum staff and low jacket crown investment. During the process goods are brought into the kitchen store, followed by preparation and cooking, portioning, packaging, approach chilling, re-heating and eventually consumption. The cook-freeze system of production entails taking goods into the kitchen, preparing and cooking, blast freezing, blast thawing, re-heating and serving when customer orders food. Food and beverage service was customarily viewed as a pitch shot system.