Food and beverage Management Essay Example for Free

Food and beverage Management Essay I have read and understood the London School of Business and Finance Regulations and Policies relating to academic misconduct. I declare that: This submission is entirely my own original piece of work. It has not been submitted for a previous assessment in LSBF or any other institution. Wherever published, unpublished, printed, electronic or other information sources have been used as a contribution or component of this work, these are explicitly, clearly and individually acknowledged by appropriate use of quotation marks, citations, references and statements in the text. I understand that penalties will be incurred for late submission of work. STUDENT SIGNATURE: Ahonou Rosalie DATE: 21/09/2014 NOTE – Please complete the details below Have you submitted any Reasonable Adjustment Requests? Yes / No Date of submission: TASK 1 Understand different food and beverage production and service systems LO1. 1. 1 The characteristics of food production and food and beverage service systems INTRODUCTION Food production and food and beverage service systems is about an area where menu is planned, raw materials are purchased and received. It is also about Food service where Food and beverage are provided to the guests included a wide range of styles and cuisine types, all alcoholic and non- 1 / 3 alcoholic drinks. To make a successful Food and Beverage Service, you need to develop well interpersonal skills, product knowledge skills to buy raw material. Food and Beverage Production I am going to explain some methods: Traditional Partie Method: the majority of food is buying condiments or raw. It is easy to provide the receipt and store goods, the preparation, cooking, holding and service of food and there are dishwashing facilities as well. That method is good for the staff because the staff can move quickly from their place to the service counter (the distance is short). The communication link-up is necessary for the department and food flow is systematic. There is easy access to raw food materials from storage 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 time 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 â€Å"the introduction of a storage stage between production and service allows the production unit to work to maximum efficiency and with a better utilisation of staff and equipment† and â€Å"energy consumption can be reduced by careful scheduling and by a continuous run of single products†. Here is a disadvantage of centralised production method â€Å"hygiene problems 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 controlled 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, distribution, regeneration. Cook-Chill Production Methods: it is the same process with Cook-Freeze production. The only 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 process involves raw food, cooking, portioning, blast chilling, chill storage, distribution, regeneration. The benefits of Cook-Chill and Cook-Freeze to the employers: there will have a portion control and a reduced waste, the production will be adjusted, the staff time will be fully utilised, no more weekend work and overtime. To the customers: the variety and selection of food will increased, the standards will be maintained with a quality improvement and the services can be maintained at all times 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 air from the special plastic bags and then you seal properly the bags. After 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 degree 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 air from the plastic bags the growth of bacteria is restricted. Because the food is cooked at pasteurisation temperatures that helps the destruction 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 d’hote menus: this type of menu contains the popular type dishes and is easier to control because the price has already been fixed for whatever the customer chooses, that setting depend on the main dish chosen. The characteristics of a table d’hote menu are being a restricted menu, offering a small 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 carte menus: a la carte menu is a larger menu than a table d’hote menu and offer a variety choice. The menus are listing under the course headings and then the establishment could prepare 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 d’hote menu because it contains often 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 Staff brings it to him/her. After finish dinning the staff clears the table. Sectors where there are food service industry: Bistro, Brasserie, Coffee Shop, First Class Restaurants, Cafeteria, Fast-food outlets and Licensed Bars. For all those sectors, the main aim 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 money 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 affect 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 mix with accuracy, show the size and form, layout of the menu, nutritional content, health and eating, and 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).

Poem :: Poems

As we sat around like every other day, We decided we could no longer stay. So we packed up the van And we were determined to darken our tan. California was where we were going To the beach where it’s never snowing. We were off to watch the scenery during the day And at night, find the best partay. By now you’re wondering who is we It is five of my friends and don’t forget me. So without further adieu Let me introduce my crew. First on my list Is a man who is hard to miss. He wears a bright orange coat But is rarely one to gloat. He frequently runs naked through the streets But is a friend to most anyone he meets. He is the kind of guy that is never a stranger He waves to everyone in his Ford Ranger. His music is a unique pick Pretending to play along is his trick. He works at the hardware store called ACE But teaching is what he wishes to chase. Hunting and skanking is what he loves to do His name is Mickey now onto number two. The next girl is the understanding one. She takes a lot of crap, but it’s all in fun. I.S.U. is where she chose to learn An education she hopes to earn. Soccer was her favorite sport She is very good, although she is quite short Hanging out with her is always cool She did quite well during high school. She has always been a real smarty Whenever we visit her, she knows where to party. She will always be a part of the group Her name is Julie and she’s the second of the troop. My long time friend Gabe is the third He is hard to describe in just one word. He has the biggest ears around His girlfriend, Staci’s house is where he’ll be found . Soccer’s what he loves to play Instead he’s stuck at work all day. When it comes to humor he’s the best At funny stories, he’s better then the rest. He tried to change the color of his hair Many people just turned to stare. With his future he is still unclear Purdue is where he’d like his path to steer. As for worries he has none His mind is set on having fun. This trip is all he has on his mind Now we have the fourth member to find. The next member lives down the street form me. My college roommate will soon be he. He is the tallest of our six His basement’s where we watch our flicks. A ’97 Camero is what he drives An I.S.U. education is for what he strives. A hockey goalie he used to play,

Artificial Sweeteners Are Really Bad Essay

Artificial sweeteners are chemicals or natural compounds that replace the sweetness of sugar, without all of the calories. But sometimes the label ‘sugar-free’ masks calories present in the food or drink. Aspartame, which is in Equal is a common chemical sweetener with crazy possible side effects. Effects include hallucinations to seizures and brain tumors; it is hardly worth consuming for the sake of saved calories in my opinion. Then you also have Sucralose, which is known as Splenda. Recent research suggests that Splenda can enlarge both the liver and kidneys and shrink the thymus glands. Splenda reportedly can cause skin rashes, panic, diarrhea, headaches, bladder issues, stomach pain, and those side effects don’t even sum it up. In addition to all of this, consider the waste involved in the industry of artificially sweetening. Ever stepped into a coffee shop and noticed a mound of sugar substitute packets building on the counter or in the trash? We’ve been wasting one of our most precious resources for the sake of a sweetener that can harm our bodies and prevent weight loss. So what you can do instead to get your sugar fix? Turn to natural sweeteners for your drinks and food alike. Honey, agave nector, organic maple syrup, brown rice syrup, and stevia are just a few natural sweeteners you can turn to. Not only will they wreak your body less, but your support of these sweeteners instead will, eventually, help to slow the production of toxic artificial sweeteners. I am interested in this topic because so many people that I know use artificial sugar. My mom however, has never let us use things like sweet and low or splenda because she was always aware of the bad things that happen in your body because of these artificial sugars. I want to be able to answer the question â€Å"well why is it bad?† when people ask me why they shouldn’t use splenda and sweet and low. I will approach this as an informative paper, letting the audience know why it is bad, but also trying to convince people not to use it at the end.

Power of the Quake Essay - 1662 Words

Power of the quake When humans are under tremendous pressure, they are told that they should try and relieve some stress. The same is true of mother earth when she is under a terrible strain; she has to relieve some stress, only Earths version of blowing off some steam is very deadly and extremely terrifying. An earthquake is a vibration of the Earths surface that follows a release of energy in the Earths crust. There are various ways this energy is released. Manmade explosions, dislocation of segments of the crust or volcanic eruptions are all triggers for an Earthquake; however, most are caused by a slippage of faults. A fault is a fracture in the Earths crust along which two blocks of the crust have slipped within one another.†¦show more content†¦Gigantic waves of up to 100 feet high that can travel of speeds in excess of 500 miles per hour the Tsunami is one of the fiercest forces of nature there is. The name Tsunami derived from Japan because that is where a lot occur but it was an Earthquake in the â€Å"Big Bend† territory that registered an 8.5 on the Richter scale that produced 70-foot waves and was the worst ever to strike South America. Forty percent of all damaging Tsunamis come from South America. Chile and Peru account for more Earthquakes per square mile th an anywhere else in the world. As we have seen so far, Earthquakes can cause massive damage and they are Earths most natural disaster. In 1906, along the San Andreas Fault, the city of San Francisco suffered from an Earthquake that registered an 8.2 on the Richter scale. The significance of this Earthquake was not just the magnitude of the quake but also the damage it caused as the city caught on fire. For 48 seconds the ground trembled as buildings collapsed and communities were destroyed. Thousands were left homeless as the town was virtually destroyed from crumbling buildings and spreading fires. 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