The best suitable system for food and beverage outlet is the buffet service system. The buffet service is just a modified system of self-service. Instead of self-servicing, the service man would be serving the food of your choice. Here the food is displayed in an attractive manner on series of table and is displayed in an attractive manner on series of table and is presented very well with the labels in front of the food. This service system is mainly suitable for hotels, events, restaurants, conferences and special sales promotion.
The advantages of this buffet service system are that the customers have variety of choices. They also become a part of the food and beverages operations process. For this company need not higher highly skilled and capable service staffs. The customers have the opportunity to return to the buffet table as many times as they want. In this process the customer pays a fixed price for the food and the price returns as many times as the customer visits the buffet table. The buffet service method enables to feed huge people within specific time and also requires fewer personnel to serve the people. However it is to be noted that if compared with other food service in food and beverages outlets, the buffet service system is of higher cost and also cost of labor is high as the service staff would be serving the food. Further, this system also requires queuing for the food which might sometimes spoil the presentation of food due to huge rush (Sharma, 2003; Peh, 2011).
Purchasing process can be termed as “a function that mainly emphasizes on searching, selecting, purchasing and receiving, storing and finally using the commodity according to the catering policy of the organization”. This process is one of the most important factors in the business cycle which helps to balance inventory beside investment.
Requisition of supplies and equipment: In the food and beverage operations it is very much important to implement inventory control and requisition. An equipment supplier can be selected from previous buyers. However it is important to visit the potential supplier, collecting the details of product model, size of their company, management team, storage facilities, trading terms, food stuffs and equipment conditions etc., all relevant information should be collected (Sanders and Hill, 1998).
Further Purchase specification should be made with detail description of quantity, weight, size and quality. A proper purchase record should be maintained to keep a track of who has purchased, what and at what price.
Proper receiving practices should be maintained like checking delivery note, delivering and storing the products at right time and at right place, inspecting the raw materials and products, determining the order-purchase specification, invoice, VAT applicable, name and address and communication details of suppliers and indentification numbers of business.
Storage facilities: Three main points should be maintained while storing equipment, beverages and foodstuffs that is clerical procedures, space and stocktaking. The food stuffs can be split into freezing or refrigeration products or dry goods, beverages can be bar stock, separated area o cellar products. Further the cleaning and storekeeping should be maintained for better foodservice (Rutherford, 2002).
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