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HND food and beverage operation
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- HND Management Tourism And Hospitality
Food and beverage operation HND
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FBO-WORKBOOKThis is the mandatory document to be submitted on StPMoodle
ASSIGNMENT SUBMISSION FORM
This sheet must be submitted with your assignment. Failure to complete, sign and submit
this form along with your work will result in a delay in marking your work. Marking can
only be proceed provided the evidence of your declaration of originality of your work
attached to your coursework.
Title: Food and Beverage Operation
College: St. Patrick’s College
Qualification Title Hospitality Management
Unit Number & Unit Food and Beverage operations
Title
Submission Deadline
Date of Submission
Learner Declaration
By submitting this form and signing below, I declare that:
• I am the author of this assignment and that any assistance I received in its
preparation is fully disclosed and acknowledged in this assignment
• I also certify that this assignment was prepared by me specifically for this course
• I certify that I have taken all reasonable precautions to make sure that my work
has not been copied by other students
• I confirm that I have understood the College’s regulations on plagiarism
• I confirm that research resources are fully acknowledged
Signature:……………………………………… Date:
To be completed by Student
Learning Outcomes Assessment Task No Evidence
Criteria (Page
(please tick Number)
as
, appropriate)
LO1 1.1 × P.3
1.2 × p.2-4
1.3 × p.5-6
1.4 × p.6-7
LO2 2.1 × p.29-30
2.2 × p.8-9-33
2.3 × p.4-5-8-9
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2627-28
4.3 × p.8-33-34-
3536-37
FBO- WorkBook
Identify and apply strategies to find Draft submissions and Final Submission
M1 appropriate solutions handed in on time. Feedback utilized from
Draft Submission.
Be sure to submit your Draft 1, Draft 2, and Final Submission on time to achieve Merit Criteria 1.
Q.1.1 - Discuss the characteristics of food production and food and beverage service
systems. 200-250 words.
There are many different types of food production and beverage service systems.
The traditional production is when the food is made and serve on the same place,
traditional method it can be done by boiling, poaching, stewing, braising, steaming,
baking, roasting, pot roasting, tandoori, grilling, shallow frying, deep frying, paper bag
cooking. Using those methods of cooking is possible to preserve good taste and flavours
of food.
Batch cooking is when the food is prepared in small batches as needed. It is possible to
prepare lots of food at once and storing them to consume at a later time. People normally
use this method when they want to prepare enough food for a week or month in one day.
It saves time using this method of cooking because the extra can be kept in the fridge for
at least a few days without going bad. If a lot of meals made, it can be kept in the freezer
to last even longer.
,Call order is when instead of cooking, someone calls a restaurant or a delivery food
service and orders the food which it will be delivered at your house. This service is
normally very quick and people like it because after they do not have to clean plates.
People use this service when they are too tired to cook or want to eat something that they
are not able to cook by themselves.
Cook-freeze production this system is based on full cooking and then fast freezing. After
that, the food needs to be stored at a temperature of -18`C or below. When the food needs
to be ready to eat it does need to be reheat at a temperature of 70`C for at least two
minutes and needs to be consumed no later than half hour. If the food doesn't get eaten, it
must be destroyed. It is good to use a thermometer to check the temperature because if
the temperature is below there is a risk of food poisoning. The organisation of HACCP is a
safety Act on food and beverage and prevent risks of food and beverage providing training
for Chef and people who are handling preparation in food and beverage.
Cook-chill production, this method is used after having cooked the food, it is followed by
fast chilling. Fast chilling goes at not freezing temperature its reaches between 0`C and
+3`C. when this food needs to be eating it just needs to be reheated, but it must not pass
over half hour to be eaten otherwise the food may building bacteria. The food must be
heated at least 70`C and hold the temperature at least for two minutes for safety reason
(Davis,2008).
Sous Vide this is a system where it used a technique which the food is vacuumed. This
method preserves the flavour and prepares the food for the process as a cook-chill variant
(Bernand etc, n. d.)
Table d'o^te this menu is normally restricted offering a small number of courses and has
got fixed price. The dishes are ready at a set time.
A' la carte is a larger menu and has lots of choices. This menu is more expensive then the
table d'o^te menu and often contain exotic and high-cost seasonal foods (Davis, 2008).
Counter service; this service is in between the self-service and waiter service. Customers
can have both services.
Table services; this is the more traditional service where the waitress comes to the table to
take the order and comes to serve at the table.
Silver service; this method is very similar to table service but has got an extra factor, this is
that the plate is brought to the table covered with a silver.
Family-style service this method is very similar an American style service. This method is
used as bringing big plate at placed on the table, the customer will distribute the food each
other. Is not a big job for the waiter has does only have to bring the plates and serve the
beverage (Sondra et,2009).
Gueridon service; this method is referred to “trolley service”. In this case, food is finishing
on the cart in front of the customer table. This kind of duty was created for entertaining
customers and to ensure to serve it at the right temperature. The method might involve
flambéing an item, or carving it, or tossing a salad.
Assisted service this method is used for buffets. Some part of the meal is serving to
seated customers, and the customers collect other areas of the meal from a buffet. This
method is a combination of table service and self-service.
Special service arrangements; are approach frequently used for the patient in a hospital
ward, a passenger on board a plane or an older adult living at home. The food is prepared
and transported to then serve it directly to the customer.
, You need to write about both different types of food production and different types of service
systems. There is much information in the Lecture slides and the Guidebook to assist you in your
writing. Be sure to use key words you find and include information discussed in class.
Q 1.2 - Discuss factors affecting recipes and menus for specific systems (choose 3 restaurants with
different systems, one may be fast food). 200-250 words.
FAST FOOD McDonalds
In the restaurant such as fast food, the food production is made quickly and a standard
way. The foods are mostly frozen. Usually in those restaurants are cook fried chips and
grilled hamburger. In fast food restaurants such as McDonald's lately, they added to their
menu salads, fruit and carrots sticks to attract more customers who want a healthier option
McDonald's restaurants are a chain business because there are many McDonald's around
the world with the same name and same system of selling, cooking and serving. Also, the
interior design is made of the same style to other restaurants. The menu in fast food
restaurant is d'o^te which is a limited choice of set meal with fixed prices. The food must
be ready very quickly. The quality of the food is not very good but comes at a cheap price.
The service you receive at the fast food is counter service which is between the self-
service and waiter service. Lately, at McDonald's there are changes in technology such as
computer touch screen where clients can make their order and this has improved on
waiting queue as the service has got quicker. Other technology that is in use at
McDonald's is a tablet computer with games which entertain children. Also, the interior
design had improved at McDonald's giving extra space between tables.
THEMED RESTAURANT Rainforest Cafe
At themed restaurants, the interior design is much elaborated. For example, there is one
themed restaurant at Piccadilly Circus in London city. The theme of this restaurant is the
rainforest and the restaurant is called " The Rainforest Cafe". All the interior design
decorated as a rainforest and there are lots of toys into the form of animals. The
atmosphere in this restaurant recreates sights and sounds of the Amazon forest and does
special effects and lifelike animatronics. This restaurant has la carte menu as there are
lots of choice of meals. The menu comes with creative names of food and I wonder if the
food will be display in a creative way too. At this restaurant, there is a table service which
the waitress takes orders and will bring the food to the table (The rainforest cafe, 2017).
GRILL/BUFFET Fazenda Rodizio Bar Grill
There is a restaurant which is a combination of grill and buffet food, this is a Brazilian
restaurant and is called Fazenda Rodizio Bar Grill and is situated at Liverpool City. The
menu at this restaurant is at fixed standard price by a person as you can eat as much you
want for two hours. At this restaurant, there is a huge buffet with half of this is with cold
food and the opposite side is with hot food is possible to take as much food as you like
and the quality of food is very good. After when you sit at the table the waitress comes at
the table bringing time by the time difference of barbeque of meat. Each customer has at
the side of their plate a card with one side is red and another side is green. When the card
is red, it does mean that they pass the turn of the meat as they felt full. But when they
want to eat again they can turn the card on the side where is green which indicated that
the customer wants to eat more meat. This service system is counter service as is
between self-service and waitress service. The food is cooked in a very slow way giving it
a very good flavour and taste. The interior design at this restaurant is very elegant as
there is big round table with sofas and chairs covered with leather (Fazenda Rodizio bar,
2017).
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