Food and Drinks Production

Foods and Drinks Production.

Producing food and beverages also known as food and beverage services

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The hospitality industry is a hugely profitable sector that includes food and beverage services. Catering establishments are increasingly popular due to the increasing importance of business meetings and a variety of social and personal events. Food and beverage professionals work tirelessly to enhance customers’ experiences through their service.

The food and beverage industry includes businesses and organizations that create, manage, regulate and distribute food and drinks. They are an integral part of society.

Food and drink have always been a vital part of our lives as a basic human need. The ability to hunt, grow, and fight for food was a key factor in the lives of our ancestors. People are always looking for new food sources. People have always sought out new food sources. Agrarian cultures developed the ability to trade and sell surplus food for other goods and services. Food became an integral part of society’s commerce. As societies became more familiar with one another, they learned about different foods in different parts.

Similar to this, people have always attempted to ensure a supply of water. However, beer was an important development partly connected to the rise in agrarian culture. Beer is a drink that is associated with the dawning of civilization, when people started to plant and harvest wheat and barley. Stone Age beer jugs dating back to 10,000 B.C. Researchers have found several. Research suggests that the pyramid builders were paid in beer or bread. The history of wine is almost as old as that of beer. Pictographs from Egypt that date back to 4,000 B.C. show images of wine consumption. In the 1400s, spirits, including rum and brandy began to be in fashion. The only drink of choice was water, but alcoholic beverages weren’t the only ones. Coffee beans were first roasted around 1000 A.D., and coffee drinking was widespread in the Arab world by 1400. China was the first country to make tea leaves into a drink in the third century. Coca-Cola was first introduced to America in 1886 by a pharmacist. It is a sweet and fizzy drink that has been enjoyed since then.

Types of Food & Beverage Services Operations

Two broad types of F&B Services operations exist:

Commercial — In this instance, F&B Services is primary business. Hotels, bars, restaurants, cafeterias and lounges are the most well-known commercial catering establishments.

Noncommercial – These are secondary businesses that work in conjunction with the main business. These F&B services are primarily for their customers with limited choices of food and beverages. These establishments are often operated under contracts. These establishments provide food and beverages at hospitals, hostels, prisons, etc.

This tutorial focuses on the commercial food and beverage services sector. First, let’s look at some of the most common F&B services.

What are the goals of Food and Beverage Service?

Food and beverage services are viewed as a way to achieve satisfaction and make you feel at ease in the modern world. These are the main goals of this service:

These are the needs that we can satisfy.

Physiological The need to taste various types of food.

Economic – How to get F&B Services at a reasonable cost.

Social– A need to create a friendly environment.

Psychological The need to increase self-esteem.

To offer high-quality food and beverages

To create a welcoming and friendly atmosphere.

To provide attentive, professional, and hygienic service.

To provide value for money

To retain existing customers and bring in new customers.

Food and Beverage Services – Organization

Food and beverage services are part of the service-oriented hotel sector. You can either work in a hotel or other tourism company, or you can run it as an individual business. F&B Services team members are responsible for a variety of tasks, including greeting guests, taking orders, paying bills and taking care of other duties after guests have left. Let’s look at the F&B services available in hotels.

Hotel Food and Beverage Services

Many star-rated hotels offer multiple Food &Beverage options in their hotels. You can find them here.

Restaurant

Lounge

Coffee Shop

Room Service

Poolside Barbecue/Grill Service

Banquet Service

Bar

Outside Catering Service

Food and Beverage Services Operations

Food and Beverage Service operations include a variety of activities that engage staff. These activities include purchasing raw material, making food and beverages, maintaining inventory, maintaining quality service, managing different catered events, and finally, analyzing business results to determine future policies.

Let’s take a look at the operation of F&B service.

To keep track of the allocated budget and balance budget, the purchasing department collaborates with the accounts department.

These factors can influence your purchase decision

F&B Organization Size

F&B Organizations in the Locality

Storage Space Size and Availability

Budget and policies for organizations

Seasonal availability of the commodity

Standardization of Food and Beverage

F&B Services or a F&B department at a large hotel must maintain high standards in food and beverage. If guests are satisfied with the food and service, they will return to the hotel more often and sing the praises of what they have received.

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F & B Services – Menu Preparation

Human culture is a vital part of food and beverage. Since the beginning of human culture, new methods for preparing food and beverages have been developed. Every country has its own unique line of food and drinks, each prepared in authentic culinary styles.

Many food and beverages have been created over the years using local fruits and vegetables. This development has greatly contributed to the authenticity of food and beverages.

What is Menu?

It provides a complete list of all food and beverage options along with their prices. This list is created by food and beverage service companies to inform customers about F&B availability.

A great menu should be –

Present clear, unambiguous information.

Respect the food safety and nutrition policies.

Exceed or meet guests’ expectations.

Respect the quality standards set by the business.

Be honest when describing the taste or preparations.

You must be a strict follower of production and service.

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Menu Planning

This refers to the preparation of a menu for a forthcoming event. Customer satisfaction is a key factor in menu planning.

The following areas are good for menu planning:

Purchase of important material in advance

The price of the food.

Assisting in the preparation of food.

Assessing the dietary requirements.

Assessing the food for improvements.

It is important to plan the menu in a way that matches the F&B outlet’s theme.

Food and Beverage Services Menu Courses

There are many courses to a meal. They can be as simple as one or as large as 17 in the case of traditional French meals. The food that one eats determines which course is taken. Different food styles are available depending on the culture and customs of each country. In general, there are three courses to a meal.

Starter

The welcome appetizer is a delicious way to induce hunger. This course also offers the option for guests to order soups with their small savory snacks.

Main Course

Main dishes are usually served with vegetables and meats, along with rice and breads. Some cultures, like Indian, serve the main dish with salads.

Dessert

This is the last course of the meal. It is often accompanied by a cup or coffee.

France’s diet is dominated by salads. Salad Course is a common addition to a French meal. This meal is often served with other courses, such as Fish Course or Cheese Course. In some cultures, people will eat a single dish meal and not have to choose from many courses.

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Beverage Menu

This menu offers a variety of teas and coffees, as well as hot chocolates, juices and milkshakes. Wines, beers and liquors as well as different types of water, cocktails and spirits are all included in the wine menu. Prices and serving sizes are also provided.

Food and Beverage Services – Beverages

A beverage is any liquid that humans consume to quench their thirst or for pleasure. There are many types of beverages.

Non-Alcoholic Beverages

There are two types’ non-alcoholic beverages.

Hot Beverages

They are best served hot. These hot beverages include tea, masala (spiced tea), tea, milk, hot chocolate, and various coffees such as cappuccino, latte and expresso.

 

Cold beverages

These drinks can be consumed chilled. These cold beverages include mocktails and coolers, cold versions tea and coffee, juices, mocktails and mocktails as well as milkshakes, carbonated drinks and mocktails.

You can also find cold drinks that are made with alcohol, such as cocktails.

Alcoholic Beverages

These drinks are best served cold. These beverages, also known as alcohol, are intoxicating. They contain and ethanol. To produce alcohol, such beverages must undergo fermentation and distillation. Depending on the method of fermentation or distillation, the percentage of alcohol in these beverages can vary from 0.5% to 95%.

fermented alcohols include wine, cider, Perry, and Champaign.

Beer, ale, lager, and other fermented alcohols can be brewed alcohols.

distilled alcohols include Gin, Vodka and Whisky.

 

spirit is a beverage that contains less than 20% Alcohol By Volume (ABV). Alcohol is similar to spirits. Liquors can be sweetened or flavored in a different way than spirits. Both spirits and liquors are strong alcoholic beverages. Here are some of the most popular alcoholic drinks.

Food & Beverages Services – Cleaning & Maintenance

Once food has been prepared, all utensils used for food preparation should be cleaned immediately. Any other serving items, such as an electric hand blender, that are damaged or missing should be reported immediately to the manager. A working replacement will be made at the earliest opportunity.

After guests have finished eating, it is important to immediately prepare the table by clearing out any used tableware. Any tableware that is broken or damaged should be reported to the store and an offer made for replacement. If necessary, the table runners and covers are replaced with new ones.

The tableware that has been used is given to the cleaning and laundry staff. The hotel’s laundry department also receives the linen. If you are a member of another F&B Services business, you can store the linen separately and give it away to a contracted laundry service.

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Food & Beverage Services – Food Garnishing

When the server brings deliciously garnished food to the table, the guests experience food and drink. The service staff acts as a guide to guests by suggesting the best accompaniments for the main meal.

Many interesting combinations of food and their garnishes/accompanments are possible. We will discuss garnishing and food accompaniments in more detail.

What is Garnishing?

It’s the art of making food and beverages look attractive to guests or customers. It is done on the plate. Garnishing can also be used to complement the flavor and color of the main meal.

Garnishing can be done with chopped herbs, small twigs, leafy vegetables or twirls from carrots or tomatoes, fresh cream swirls, fruit glaze, chopped nuts and seedless berries.

 

Desserts can be garnished with fresh fruits, dried fruits zests, glazes or roasted or candied peanuts.

Cocktails and mocktails can be garnished with fruit pieces, zests, mint leaves, or castor sugar. Most milk-based drinks are garnished with fruits, cherries, chocolates, and nuts.

Do’s and don’ts of food garnishing

These are the important Do’s and Don’ts in food garnishing.

It should be placed where it is most comfortable.

For garnishing, it is best to use contrast color schemes.

Garnishing should not be overdone. It can overshadow the main meal.

Garnishes should not be reused.

Do not be too detailed

What is Accompaniment?

You can have accompaniments with certain dishes. These accompaniments enhance the taste of the main dish and complement it. This adds visual appeal to the main meal. A garnish can be added to the accompanying beverage or food. You can either place the accompaniment in the main dish, or in a separate bowl.

Here are some examples of accompaniments.

Sauces and Dips

Pickles

Dressings

Chips and Wedges

Salads

Gravies

Soft drinks and wines

Breads

 

Pairings of cheese and wine

While there are not any strict rules about which wine pairs well with which cheese, it is important to follow these guidelines when pairing wines with cheese.

Choose wine and cheese from the same region.

Dessert wines should be sweeter than dessert.

Wines with a strong contrast palate go well alongside cheeses

Pairings of Chocolate and Wine

Milk-based-products are more prevalent in lighter chocolates than chocolates that contain less chocolate. Pair light-bodied wines with chocolates that have elegant and light tastes best. Pair them with full-bodied, intensely flavored wines with a bitter taste.

 

Beverage Service

Beverages are an integral part of accompanying food. Beverages can enhance the flavor of the main dish, cleanse the palate between bites, or complement the dish.

The kitchen prepares hot beverages like hot tea, coffee, or hot chocolate. They are usually served from the pantry. Bars provide cold beverages, such as mocktails or alcoholic drinks such as spirits, liquors and cocktails, to guests’ tables.

Different types of bars

Bars are places where you can enjoy both non-alcoholic and alcoholic drinks. The bar is equipped with the necessary equipment, such as bar tools and glassesware to serve beverages. Customers are seated on high-back push-down chairs at the counter. The barmen and barmaids, also known as bartenders, prepare drinks for customers. There are several types of bars.

Public It’s a bar located in a public building that is open to the public, but not only.

Service bar – This is for staff.

Portable These compact bars are easy to set up and use for off-premise catering.

Mini is a private bar that can be found in VIP rooms, suites or penthouses within the hotel.

Bar Tools

These tools are required to serve drinks from a bar.

Cocktail Napkins and Bar Linen – These napkins are used to keep your work area clean while you pour the drink.

Pouring Spoons – These pour smooth beverages into glasses.

Juice containers – These are great for saving time and keeping the most requested juices close at hand.

Cocktail Shaker Tins These are great for mixing ingredients in cocktails and martinis.

Short Shaker Tins are used to efficiently shake small amounts of drinks.

Cocktail Strainer It’s used to strain cocktails before they are served.

Wine Opener or Corkscrew – These are used to open wine corks.

Bottle Opener These are used to open the caps of bottled beverages.

Jigger is an alcohol measuring two sides cup.

 

Lemon Zester is used to cut lemon zest.

Bar Spoon– Also known as a muddler, it is used to mix beverages briefly.

Masher It’s used to smash ingredients to release oils and flavor effectively.

Making Ice and Water

Water and ice are essential for any food or beverage service establishment. The water purifiers in the service establishment provide clean drinking water. Purifiers are chosen so that they can serve large numbers of people every hour.

If the F&B establishment has the equipment necessary, crystal clear ice can be made in-house. You can also purchase ice from an outside ice-making company and store it in the freezers.

After guests have sat down, water is first served to them at the appropriate temperature for the season.

Food presentation

The presentation of food and beverages is just as important as their recipe. All senses can be stimulated by sight and smell. Beautiful garnishes and a suitable food container or platter are the best way to make a well-prepared dish look complete. These guidelines should be followed by all food service staff.

It should be kept at the right temperature.

It should be presented in accordance with the serving size.

It should be presented in suitable hollowware of the appropriate size.

Serving food with the right garnish can make it more appealing. Contrast color garnishes are very appealing.

The main dish should be the focus, not the garnish.

It is important that the cook presents the dish creatively so that it delights the senses as well as the eyes.

Beverage presentation

In today’s world, beverage presentation is becoming more important. Drinks taste better when they are served at the right temperature. It all starts with choosing the right service glassesware and creating different color schemes for the ingredients. Then, it’s about serving the beverage creatively.

 

The coconut water can be served in the tender coconut, which is cut cleanly and removed from the container. Mocktails or cocktails can also be served with straws and slices from different fruits, in various shapes and colors.

 

Food & Beverages Services – Hygiene & Safety

Every F&B Service has to ensure that their guests are served clean food and drink. F&B Services businesses are trusted by their guests to provide the highest quality food and the most careful service. F&B services will provide safe food that has been prepared using the best hygiene and sanitation practices.

Hygiene is an important part of F&B Service. Why?

F&B services can directly access guests’ health via food and drinks. Every food and drink the guest will consume is carefully monitored by the staff. If these services don’t follow hygiene and sanitation practices, guests could get foodborne illnesses like food poisoning, diarrhea, or nausea.

Unwashed vegetables, uncooked meats, soft cheeses and unpasteurized dairy products can all lead to food contamination. Food preparation and food serving equipment in F&B Services can be contaminated if they aren’t clean.

Types of food contamination

Three main sources of food poisoning are:

Physical This is an accidental event in nature that is caused by employee negligence. Air, dust, smoke and dirt are the main culprits. Food must be covered properly and stored in order to prevent this.

Biological This is when pathogens and microorganisms like bacteria, molds, parasites, or fungi, cause contamination.

 

Chemical is an accidental contamination of food due to cleaning solvents, pesticide sprays or other chemicals used throughout the food production chain. Food contamination can occur when tableware and utensils are not dried after being washed with cleaning chemicals. This also happens when food isn’t stored correctly after pesticides are applied.

Hygiene concerns for Food & Drink Services Staff

When one is handling food or beverages, it is important to maintain personal hygiene. These are the basic principles that must be followed by service personnel.

Hygiene starts at home, it is said. You don’t have to make excuses for your daily hygiene routine.

Wash your hands immediately after touching your arms and hands.

You should not go to the toilet.

If you sneeze or yawn, cover your mouth with your hands.

After touching or eating food, tobacco, and other animals.

You should not touch your scalp, hair, skin, or other body-openings.

Use mild soap and warm water to wash your hands. Not just with running water.

You should often wipe your sweat.

While working, do not smoke or consume tobacco.

Cover any cuts, burns or other skin injuries.

Take care of your hair and nails.

Hand gloves should be used as often as possible. Kitchen staff must use toque.

Avoid working if you have a cold, a cough, or other contagious disease. If you feel unwell, inform your supervisors.

Don’t touch food that is already cooked. Use gloves, deli papers, and forks when handling food that is not ready-to-eat.

Take all precautions to ensure that your skin, body fluids and any clothing you’re wearing do not come in contact with food or containers.

Maintain a clean uniform

Avoid wearing loose jewelry. Avoid wrist jewelry.

Hygiene concerns for Food & Drink Services Business

Every food business should be concerned about –

All food handlers and service personnel are trained with a thorough knowledge of hygiene and safety.

Food handlers and food servers must ensure that food is not handled in the event of possible contamination.

Hand-washing facilities are available with soap, hot water and paper towels.

Food Safety Concerns

F&B Services businesses must be mindful of food safety and follow safety guidelines for food and beverages they serve. It must also ensure that –

Marking Date for Food Perishable food that has been refrigerated more than 24 hours must clearly be marked at time of preparation to indicate when the food should be eaten.

Food Storage Hot and cold food and beverages must be kept at the correct temperature. It is essential that food temperature measurement devices are accurate.

Cleaning Equipment The space and facilities required to clean food preparation equipment and service equipment must have enough room to submerge the utensils in water and sanitize them.

Avoiding cross-contamination It is important to keep food safe.

FSS Employing FSS F&B Services Businesses must have at least one Food Safety Officer, depending on the size of their business.

Safety of Food & Drink Services Staff

Hygiene and safety in food start with selecting the right raw material, cooking food with safety and health care, and then serving it in a clean environment.

Service staff must be able to –

You must wear a clean, neat uniform to attend duty.

While working, wear less jewelry. This prevents you from tying up articles or causing trouble.

Pay attention to the appropriate use of equipment.

Hot food and drinks should be handled with care

Clean up any spillages immediately.

Do not run in your workplace.