The characteristics of food production and food and beverage service systems

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The paper dwells upon the factors affecting recipes and menus for specific systems. Different systems will have different factors affecting their recipes and menus. In the conventional system, recipes and menu items are flexible depending on the tastes and preferences of the customers. With the onsite kind of production, the management, and cooks interact with the clients almost on a daily basis and therefore have to modify the menu. In both systems, menus will be affected by the current budget, and skills in preparing specific food. In addition to that, the time taken to cook specific food, and when they will be required by the customers will also affect the recipes and menus. As indicated before, the conventional system is labor intensive, explaining why it is costly. With the decentralized kind of operation, many employees are required to ensure that every point remains active. With the view of reducing the cost of operations, this system employs both skilled and unskilled staff members. However, this has implication on the quality and consistency of the food prepared. On the other hand, the centralized food system has fewer employees, who are also highly skilled. The resulting advantage is improved food quality, consistency and control of resources to prevent waste. With fewer staff members, there is low cost of operations leading to high returns. Justify the suitability of systems for particular food and beverage outlets (P4) The discussed food systems are suitable for particular outlets. For instance, the conventional system is particularly suitable for restaurant, and institutions of learning search as colleges. As indicated before, there is a high perception of high quality of food under this system. This perception will be imperative in increasing sales in these settings. This attracts and retains such clients, which is a competitive edge of the business. On the other hand, the centralized system is more convenient in