food and beverage operation management
Date: 08/04/2014
1.1characteristics of food production and beverage service systems
A foodservice director has many options for food production and service. Most food service directors inherit a foodservice system, but may make modifications to that
System or select and build a new system. For example, in today’s environment it is very difficult to find adequate labour, which is forcing school foodservice directors to consider alternatives in food production. Also, there is a great concern about food safety, including Hazard Analysis Critical Control Point (HACCP) program implementation, and quality control that might be improved in centralized food production. If a change is to be made in the system, it is important to know what alternatives are available.
In this chapter, information will be presented about:
• Unique characteristics of foodservice
• Flow of food
• Form of food purchased
• Types of foodservice systems
⇒ Conventional
⇒ Centralized (Commissary)
⇒ Ready-Prepared
⇒ Assembly-Serve
• Advantages and disadvantages of each type of foodservice system
Unique Characteristics of Foodservice there are some characteristics of foodservice that make it unique compared to production of other products. This uniqueness influences decisions that are made about production and service. Some of these characteristics include:
¾ Demand for food occurs at peak times, around breakfast, lunch, and dinner
Meals. Between these peak demand times, there are valleys or slow times.
¾ Demand for food may vary depending on time of year and competitive events, and production must be modified accordingly. 2 A Guide to Centralized Foodservice Systems ¾ Food production and service are labour intensive.
¾ Both skilled and unskilled labour is needed. ¾ Food is perishable, requiring it to be handled properly before, during, and after preparation. ¾ Menus change on a daily basis,
1.1characteristics of food production and beverage service systems
A foodservice director has many options for food production and service. Most food service directors inherit a foodservice system, but may make modifications to that
System or select and build a new system. For example, in today’s environment it is very difficult to find adequate labour, which is forcing school foodservice directors to consider alternatives in food production. Also, there is a great concern about food safety, including Hazard Analysis Critical Control Point (HACCP) program implementation, and quality control that might be improved in centralized food production. If a change is to be made in the system, it is important to know what alternatives are available.
In this chapter, information will be presented about:
• Unique characteristics of foodservice
• Flow of food
• Form of food purchased
• Types of foodservice systems
⇒ Conventional
⇒ Centralized (Commissary)
⇒ Ready-Prepared
⇒ Assembly-Serve
• Advantages and disadvantages of each type of foodservice system
Unique Characteristics of Foodservice there are some characteristics of foodservice that make it unique compared to production of other products. This uniqueness influences decisions that are made about production and service. Some of these characteristics include:
¾ Demand for food occurs at peak times, around breakfast, lunch, and dinner
Meals. Between these peak demand times, there are valleys or slow times.
¾ Demand for food may vary depending on time of year and competitive events, and production must be modified accordingly. 2 A Guide to Centralized Foodservice Systems ¾ Food production and service are labour intensive.
¾ Both skilled and unskilled labour is needed. ¾ Food is perishable, requiring it to be handled properly before, during, and after preparation. ¾ Menus change on a daily basis,
References: Banerjee, B. (2006). Cost Accounting Theory And Practice (12th ed.). New Delhi: Prentice Hall of India. Dopson, L. R. (2010). Food and Beverage Cost Control (5th ed.). Canada: John Wiley and sons, Inc. Jinnet, L. P. (2006). Small Buisness Start-Up (6th ed.). Chicago: Kalpan Publications. Ojugo, C. (1999). Food & Beverage Cost Control (2nd ed.). New York: Delmar. S.P.Gupta, Ajay Sharma, SatishAhuja. (2007). Cost Accounting (1st ed.). New Delhi: V.K. Enterprises. Sullivan, Arthur; Steven M. Sheffrin (2003), Economics: Principles in action. Upper Saddle River, New Jersey: Pearson Prentice Hall https://www.urmc.rochester.edu/purchasing/purchaseorder.cfm