Food and beverage managementFood service refers to any kind of organisation where huge amounts of food are consumed at regular interval for considerable length of time. In such places catering managers are assigned the duties of ensuring that this activity runs smoothly and satisfactorily. When a system in place is not working it is up to the manager to recommend the necessary changes to be to ensure satisfaction to all parties consuming the food. In this regard the manager has to check all the available alternatives present. The first option he/she should consult the existing food service systems; there are three broad divisions recognised food delivery namely convectional, cook chilled and the cook frozen ways.
Each of these is applicable to different organisation. To determine the most effective system for a group of six hundred people, fifteen working staff and use minimal resources to facilitate the program a critical analysis should be performed. Among the three systems they include the conventional means which by all means is not effective for the industrial scenario. Firstly there are very many consumers and the cooking staff is limited.
Several factors eliminate conventional method as an option these are; High labour requirements; from the operation that the system applies it evident that food is prepared when consuming individuals are available. This fact translates to the routine of high and low consumption periods. When at the peaks the labour required to meet the food supply of the consumers is very high leading to high costs of food preparations. However in organised schedules the staff can prepare for the peaks in advance because they are certain of the number of consumers and consumption time.
This information makes the system preferable to organisations than cafeterias. (Unklesbay, N. 1977). Variations in food production quality and quantity; this occurs mostly if an organisations operates several small conventional catering units. The difference in experience and creativity of the cooks leads to different food qualities. Once this has been realised complains occurs requiring hiring of more qualified personnel. Cost of food may rise; this is a result of uncontrolled amounts when serving, when this practised the effect is rise and fall of food consumed at different times by the same number of individuals.
Food safety is not well controlled; this fact is as a result of the availability of many cooking staff making decision for critical points during the cooking process. This makes it very hard to regulate the whole process. (Hemminger, J. M. 2000)Thus due to such limitations in organizations where food supplies are required in large numbers the option is usually not favored. The remaining two options are used depending on the preferences of the catering managers. It should also be noted that the type of consumers that are available that is either the workers in a company or for a commercial catering units.
a general design for the main types of food generation are as represented in the flow chart below (Learner’s guide, 2003)Cook-Chill food systemThis system is termed as easy when large food supplies have to be made while observing very high standards of hygiene and flexibility in times of deliveries. The service just like any other first entails cooking of the food. This is done at a central unit the cooking is done to destroy the bacteria that may be present in the food, after this the food is placed in different containers.
This is followed by fast chilling process and then the chilled food is stored under monitored temperatures which can be at around 00 C to 30 C. The storage process can last up to five days before the food is consumed. When consumption time presents itself then it certainly is presented hot. This part of time is called regeneration period where the food is either heated at this particular central point then transported in trolleys while hot to the consumers or it can be transported chilled then heated at the points of consumption.
(Cook Chill Systems, 2011)This method is considered very safe and effective if all the guidelines laid down by the hazard and analysis critical control points are observed especially the time and temperature levels. When food is finally served a small portion is always left behind, this sample is marked with its date of production and the name of the food. The sample should also be stored at the same conditions in which the whole amount was in for several days after consumption.
The main reason behind this is facilitate investigations in case there are complaints or cases of food poisoning and since some these cases do not occur immediately the necessity to keep them a little longer. This system also does not cater for all food types especially where the foods’ texture during consumption is best when crispy. It is also advisable to have the consumption date, food type, production date and all the regeneration procedure.
(Learner’s guide, 2003)