Comparing the suitability of food production systems

Comparing the suitability of food production systemsFood and Beverage achievement ManagementContents working class 1 Question delegate 1 AnswerTask 2 QuestionTask 2 AnswerTask 3 QuestionTask 3 AnswerReferenceTask 1 Question1.1) Discuss the characteristics of food production and food and beverage divine service system1.4) Justify the suitability of systems for particular food and beverage outletsTask 1 AnswerI have been assigned by the management to pull up with a better method in the kitchen to enable the hotel to produce good production in order to cater customer demand. I clear that the hotel currently adopting a conventional traditional production method in the main kitchen as they believe the food must be prep atomic number 18d by experts to maintain quality and the originality of the food itself.Conventional traditional production method is producing utilizing mainly fresh ingredients and traditional cooking methods (Foskett Paskins, 2011). In this system, the organization of the kitchen is based approximately the division of tasks into beas or groups of people performing analogous task which is advancedly in cost such as salaries and their equipment although it al impressions for specialization and development of a high level of skill, however it is labour intensive.Using conventional traditional convection method also means the production of the foods and beverages are masses and need to be quasi(prenominal) or above the benchmarks which consume a propagate of time to inspect the production and require more workers. In the traditional conventional system, they use the kitchen brigade where there washbasin be many separate sections in the kitchen with mental facultys performing specific aspects of food production which is lead by the head chef.The method I have chosen which is superior to the conventional method is cook-chill method. Cook-chill method is food production storage and regeneration method utilising principle of low temperature co ntrol to maintain the qualities of processed foods. (Foskett Paskins, 2011)It is based on the normal preparation and cooking of food followed by rapid chilling storage in controlled low-temperature conditions above freezing dot of 0-3 degree Celsius and subsequently reheating immediately before consumption which is done in the finishing kitchen. It is also used in volume catering such as hospital. In cook-chill system, they also use a traditional partie system which includes the head chef, deputy chef, chef de partie and cook but less staffs because cook-chill system does non use a large area and require minimum staff to work.The reason I chose Cook-chill systems because it requires low capital investment and minimum staff. Almost any food can be cook-chilled provided that the correct methods are used during the preparations. And the ingredients are already been prepared expect for the portioning unlike the traditional conventional method where they had to prepare every social f unction from scratch for utilization they had to buy the meat fresh from the market or the supplier and send it to the section to cut the meats and preparing it for portioning. The purpose of use cook-chilled system is to prolong its storage carriage which is ideal since the hotel also caters for the Royal Brunei In-flight Catering.The advantages of using cook-chill system to the customer are it increased variety and selection, where there is a wide range of cuisine to occupy from. It also improved the quality of the food because the standards are well maintained. The services can be maintained at all time regardless of staff absences because the foods are already prepared. Furthermore using cook-chill systems are less dependence on price fluctuation.The disadvantages of using cook-chill system are the textures and flavour may changes if the foods are not prepared carefully which can lead to customer dissatisfaction. When customers are not satisfied, they tend to spread the news that the hotels restaurant are not up to standard which lead to loss of customers.The service I have chosen for the hotel is American service. American service is portions of food are plated in the kitchen and served to severally guest by waiter or waitress. The advantages of using American service are it is fast and simple and also inexpensive because it require less staffs to served the guest. last using American service does not require staff to be highly trained technical staff hence less cost. The disadvantages of using American service are there is less showmanship which means the presentations are not beyond the customers expectation equated to silver service or English service. Finally using American service reduces personalized attention. This is because there is less staff to attend the customer which may affect the satisfaction of the customer.I am going to compare the seven stages in food and beverages between the traditional conventional system and the cook-chill sy stem.Task 2 Question1.2) Discuss factors affecting recipes and menus for specific systemTask 2 AnswerAs the manager of the food and beverage for The Empire hotel and Country Club and as the supplier for the Royal Brunei In flight catering, I have to discuss the factors affecting recipes and menus for the food and beverage system.The first factor is about the type of menu choose for the in flight catering. There are two types of menu which are ala carte and remand dhote. Table dhote is a full course meal that offers a limited extract within each course and served at a fixed price (Free Dictionary, n.d). Most airlines use table dhote because it offers limited menus and use both in the business class and economy class. The prices are fixed which is easier for the airlines to calculate their cost and include it in the ticket bills. Meals that are included in the table dhote are appetizer such as salad, main course and desert.Ala carte is where the dishes are listed separately and indi vidually priced (A la Carte, n.d). It is not recommendable for airlines to utilize because it is inconvenient and possibly enceinte for the customers to pay because they may change their money currency to other and maybe it is insufficient. The best meal for in flight would be poultry because moaner is easy to prepare in a wellnessy way by grilling, roasting, sauteing, poaching, stir-frying and baking. According to the Dietary Guidelines for Americans, we should be eating lean sources of protein, including chicken. However chicken are likely contaminated with Salmonella. Salmonella is a bacterium that occurs mainly in the gut of the poultry which causes food poisoning (Foskett Paskins, 2011). But we make sure it doesnt draw by checking with our supplier and make sure that our supplier has a certificate that shows they can legally and certified from the g all overnment to operate.Healthy eating has become a trend nowadays as according to a study conduct by Nielsen (2015). The pe rcentage of adults around the world is overweight with an increase of 30% over the past 30 years while children are 47%. According to statistic World Health Organization, WHO, shown that 1.6 billion adult are facing overweight and cd million people are obesity. This is serious problem to the people in the world. Due to this problem, consumers from around the world are starting to become more health conscious. Therefore we will modify the food into more healthier such as using less oil, grilling and using olive oil sooner of palm oil.Different people have different needs. Some people have different outcome when consuming food or beverages. The dangerous thing is when they have food allergy which may be fatal if consume. Apart from that, the individual consumer need such as those with special diets for example consumers with high cholesterin will need low a cholesterol meal while vegetarians will be offered a vegan meal. Other examples are gluten free meal, non lactose meal, low sod ium meal, bland meal, high fiber meal, low protein meal, children and infants meal (Royal Brunei Airlines, n.d.). That is why individual customer needs special diets such as no sugar or no peanuts. The customers should tell the staffs or in their booking reservation that they need special dietary to ensure that they will go through exceptional meals with special dietary.In accordance to Islamic law, any Islamic airlines are not allowed to serve pork or alcohol unless it is requested by the consumers. But since the Empire Hotel and Country Club Bruneis restaurant has Halal certification, we will not serve any pork or alcohol.Task 3 Question1.3) Compare the cost and staffing implications for different systemsTask 3 AnswerBefore I present my proposal to the management, I will make as any changes will incur cost, therefore I will compare the cost and staffing implication for each system which is the traditional conventional method and cook-chill method.From the table above, cook-chille d has proven to be better than traditional conventional method. From the cost associated with products, in conventional method, the ingredients have to bought daily and they need to prepare the ingredient right by and by it arrives unlike the cook-chill, ingredients are already been cut from the supplier and ready to be chilled to ensure its quality are not degraded which save a lot of time and energy of the staff. Also the finished product of the conventional method cannot last long unlike the cook-chill method where the product can last at least 5 days (Foskett Paskins, 2011).Although the machinery for cook-chill are expensive but for long term investment it is worth because there are less staff infallible to operate in the kitchen which means it is easier to handle the kitchen. In addition, there are lesser equipments needed because most of the ingredients are already been prepared (James, 2012).And lastly, only a few(prenominal) staffs needed for cook-chill which means fewer salaries to pay to the employee unlike the conventional method where they need more staff to operate in different part of the kitchen and it is hard to keep track of their well being and the work time in the conventional method is longer because they have to prepare the ingredients from scratch (Royal Brunei Airlines, n.d.).Therefore the method I have chosen is better than the hotel current method because it is effective and more efficient working environment to the hotel.ReferenceBusinessDictionary.com,. What Is American Service? translation And Meaning. N.p., 2015. Web. 27 Apr. 2015.Culinarylore.com,. What Is The Kitchen Brigade? Culinarylore.Com. N.p., 2015. Web. 27 Apr. 2015.Hotelambassador.co.uk,. Table Dhote Menu // Wine Dine Theambassador Hotel Llandudno. N.p., 2015. 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