Food and beverage operations: production and service

Food production may be defi ned as that phase of the food fl ow (i.e. from the purchasing of the foods to service to the customer) mainly concerned with the processing of raw, semi-prepared or prepared foodstuffs. The resulting product may be in a ready-to-serve state, for example in the conventional method (cook-serve); or it may undergo some form of preservation, for example cook-chill or cook-freeze, before being served to the customer.