Food and Beverage Operations Management (Unit 5) Assignment - 1

fodder and Beverage Operations Management (Unit 5) - Assignment ExampleFood production systems vary in methods of preparation, readying and serving of the nutrition to the customer. The variation is in terms of the actual location where food production takes place, the do time taken from preparation to service, the number of staff required, quantity of food produced and the level of hygiene observed. The principal(prenominal) considerations in food production consist of quality of raw materials, food hygiene, minimal wastage, proper food storage, suitable preparation of every food item, and employees compliance with food handling regulations.In the central dissemination system of food production, food is produced in bulk off-site. This system is often adopted by astronomical chains who are seeking to outsource part or all of their food production.This is also know as vacuum cooking goods are brought in, prepared, cooked and portioned into plastic pouches which are and so vacu um packed. The food is then chilled and refrigerated. When a customer orders meals, the sealed poaches are re-heated then the pouch is cut open and the food is served on plates.The conventional food production system is applied in the majority of kitchen establishments. The processes involved are transport goods into the kitchen, storage (freezing, refrigeration or dry store), and preparation, taking order from customer, cooking and serving. During the cooking process foods quarter be cooked in a variety of methods.Menu is a statement of the food and beverage items available or offered by restaurants fundamentally based on consumer demand and intended to achieve specific purposes. The bill of fare is the foremost sales tool for products and drives the concepts, image, theme, quality and the overall mission of the restaurant. An efficient menu relies on precise combination of food items, prepared perfectly to the satisfaction of the guests.a) Consumers Food and beverage operator s are obligated to