Food and Beverage Operations in The Dorchester: A Study

This report analyzes the food and beverage operations in The Dorchester, a prestigious five-star hotel in London. It covers the food production system, service methods, menu planning considerations, and sustainable menu planning.

Food & Beverage
Management Trainee

Table of Contents
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
Food production system in The Dorchester............................................................................3
Food and Beverage Services methods in The Dorchester......................................................5
Menu planning consideration and constraints for The Dorchester.........................................6
Sustainable menu planning considerations in The Dorchester...............................................7
Conclusion.......................................................................................................................................8
References .......................................................................................................................................8

Introduction
Hospitality operations is the process in which various resources is concluded to deliver
the services and goods to its customers according to their needs. It plays a foremost important
role in enhancing the hospitality services efficiency. The mentioned operations ensures that
customer have a pleasant stay during its visit. In this given report The Dorchester hotel
operational working is being taken into consideration(Bharwani, Mathews and Ghura, 2019).
The Dorchester is a give star hotel property that situated in London. It was founded in
1931. the mentioned hotel is one of the most prestigious hotel around the globe.
In this given report food and beverages department of given hotel will be evaluated.
Further, Different types of food production system as well as their service methods will be
demonstrated. After that different menu planning will be considered. At last sustainable planing
in menu will be analyse that succours into gain the competitive advantage (Borer, 2021).
Main Body
Food production system in The Dorchester
Food production is the process in which raw material of good convert into food item that
served by the hotel staff to their customers. The mentioned production system conclude several
sections from which raw materials processed into food item. The Dorchester is known for its
luxurious and quality services that formed the loyal customers towards its effective service. They
use scientific as well as professional approaches in producing the food.
It includes several methods such as: Emulsification- Through such process two types of immiscible liquids mixed by
production department(Jelincic and Mansfeld, eds., 2019). Fermenting- the mentioned hotel food department uses the natural process in which
they convert the yeast into crabs that used in breads and other food item. Pasteurization- In this process item such as milk and juice are pasteurized at mild heat
that eliminates the bad bacteria and increases the life shelf of products. It succour into
maintaining the products for a long cycle.

 packaging of food products by vacuum pack- it plays a major role through which
mentioned department pack the food items by removing air before sealing the product.
With this process food is preserved for long span of time.
The food production system of Dorchester can be summarised into three stages: Input- This particular stage conclude the different raw materials at one place that further
needed in food processing (Metaxas, Chatzoglou and Koulouriotis, 2019). Process- In this stage the Raw materials converted into food dishes
 Output- Final food dishes ready to serve.
The managers of Dorchester formed a process that ensures to optimize the food
production with minimum wastage as well as with maximum profits. Such attributes achieve by
the mangers through such task which is: Purchasing Raw material and ingredients- The mangers of given hotel purchases the
raw material and goods direct through farms and suppliers that gives them an appropriate
price over their products. By such direct practice they eliminate the middle persons and
cost effective. Hiring skilled and professional chefs- To process the raw material into food item a
professional staff is needed. The mentioned hotel has a number of chefs in its production
team. These chefs can form continental as well as in house dishes according to the
customer needs. Managing the inventory- The foremost important from which several stages are attached
and can be affected due to low inventory. The mentioned production department ensures
to manage the inventory according to hotel demand. It regulates the stocks at daily basis
by recording their availability as well ordered the item prior before its shortage in the
production house. Wastage recovery and disposal- The mentioned company has a complete systematic
system and thermal treatment plants that disposes the waste in a effective manner. They
harvest the water as well as control the portion sizes in their dishes through which
wastage is diminished at some extents (Miller, 2018). Ensuring food quality- The department follows all the food guidelines as well as uses all
the high quality raw materials in their process that ultimately enhance their final product
quality. They eliminated the artificial ingredients during production, uses upscale

ingredients and formed quality measure through which every dishes go through prior
delivery to customers.
Food and Beverage Services methods in The Dorchester
Serving style of food and beverages plays a vital role in hotel industry. It reflects the
efficiency as well as credibility of service staff. Several hotels are using different techniques and
culinary in their operations through which they can enhance the customers service and formed a
loyal customer base towards their services. The Dorchester which is know for its luxurious hotel
as well as for impactful services towards the customers offer unique and lavish dinning and bar
services in its hotel through which they established a strong brand image in the market.
The mentioned hotel offers several Food and beverages service styles to its customers that is
categorised in below segments (Panayi, 2020). Cart service- The mentioned hotel serves the partially cooked food from kitchen area to
serving areas in a Gueridon trolley. It has a heat panel on its top that cooked the partially
food before its serves. This process succours the f&b department to attracts the customers
towards their catchy presentation. It increases the customer satisfaction level by serving
the delicacy with unique styles. Chef du rang is the chef at table who prepare and serve
good and drinks to their customers. The main chef assisted by Commis du rang. French service- It is one of the most detailed and highly skilled service type of service
that Dorchester have in their F&B department. In this service plates served from the right
side of the table and food from the left side. They have the most professional waiters that
serves the food and drink in a proper way. The ambiance of the place where it segmented
is very luxurious that provides the customers an VIP feel during their dinning. Table service- The mentioned hotel has a vast variety of table services in its selection
category such as English style, American style pre plated service etc. The guest served by
professional waters with sweet regards. The food deliver by the waiters to customers
table and serve in their plates with their concerns. Drinks and foods serve according to
their taste and order. Snack bar service- The hotel has a luxurious designed bar that has tall stool placed near
the bar counter. Customers ordered their drinks and food by themselves from that counter
. large variety of drinks served by professional bartenders with their unique service styles.

The mentioned property has a legit collection of alcohols that gives the variety of options
to their customers to choose from them. Room service- The Dorchester offers room service to their customers in which they can
order foods and drinks through their rooms. A proper menu were kept in the rooms that
has proper segmentation of dishes with their price along with nutrition value. For small
orders such as tea and coffee the service department uses tray as well as for large orders
they serves on service trolley.
 Automatic service- The hotel has also has a unique approach to serve food and beverages
to its customers. The mentioned hotel installed a convener belt around their dinning
tables. Guest ordered their food through mobile apps and food is placed on such rotating
belt by chef. The item then served by dedicated waiter to its customers plate according to
their specified orders (Mogaji, 2021).
Menu planning consideration and constraints for The Dorchester
The term menu planning refers to composing a series of dishes for a meal. The said
process is regarded as an art in which several complex situations are being taken into
consideration. In inclusive of the term various considerations of type of menu, convenience
products, style of service, production process and operational hour are to be taken care off. In
context of operational working at, The Dorchester, managers of the firm takes this art as the way
to present better brand image of the hospitality company. Under the process there are key
considerations to selection of dishes, harmonising dishes with other courses, balance diets and
maximum nutritious value from the food is being taken into consideration. Additionally,
significant attention towards associated services are to be taken care off are also being organised
in the operational firm (Tomašević, 2018). Collectively, such planning system guides efforts
being produced in hotel firm towards long term existence over effective brand image in
respective operational areas. Being Food & Beverage trainee at the chosen hotel, following are
some key considerations to menu planning at The Dorchester; Professional staffs: In the said hotel firm hiring professional staffs are one of the key
consideration that forms effective standards of menu planning and constraints. Under the
technique, it is being ensured by managers of the hotel in respect to management of
activities and thus avoids wastages of resources. Through operating with professional
staff managers of hotel firm are able to

 Quality ingredients: For the said element, food is being produced by taking use of quality
ingredients. This helps in enhancing brand image of the chosen hotel and delivers
premium output of food and beverages to their customers. Inclusive of this segment, it
can be said that long term existence of the hotel firm is being aimed. Cost management: Cost management stays at foremost priority which needs to be taken
care off while developing a menu. In the process being key instances from production to
presenting the food to customers are being taken into consideration. In the process being
several approaches in which better way of performing a given task is being proceeded for
the given hotel firm (Weber, 2019).
 Theme touch: Furthermore, being a trainee of food and beverages management at the
respective hotel firm, menu planning is being linked to theme chosen on a specific day.
This develops better presentation of services of respective hotel and manages to cope
with competition from hotels being operating in similar marketplace. Under the said
technique key considerations to innovation and creative techniques are being facilitated.
Sustainable menu planning considerations in The Dorchester
The effort of sustainable menu planning reflects towards decisions which are taken up by
managers of hotel firm in the process of selection of foods and beverages being served at the
events and conference. Under the process there is a greater influence over sustainable practises
on an event's environmental footprints (Yang, 2018). Managers at respective hotel i.e. The
Dorchester, takes key considerations to going green through adoption of sustainable menu
planning processes. The basis of the strategy is taken with complimentary to reduced operational
cost for the company, attracting new customers, decrease in employment turnover rate etc.
Contrasting to such benefits the hotel firm is also able to provide their valuable contribution
against achievement of social objectives of the workforce. Being trainee at food and beverages
management at given hotel, following are some sustainable menu planning considerations which
are promoted in the operational firm (Stringam and et. al., 2020); Monitoring supply chain: For the given supply chain being the process of sustainable
menu planning farm-to-table movement is being taken consideration by managers of the
relative hotel firm. Under the mentioned element, key considerations to buying the raw
materials from local market is being stressed upon. Inclusive of the given process allows
hotel firm to derive advantage of fresh raw materials and prepare for food eliminating

travelling cost and also avoids pollution as raw materials are transferred over shorter
distance. Updating menu: In this derivate considerations to sync menu with seasonable products
are being enabled. The said technique promotes significant attention over developing
effective process under which food and beverages are being prepared for hotel clients. As
updating the process will involve revised attention of staff for preparation of food and can
capture any skipped course of action or can even be creative. In-house production: In support with the initiation, adopting to in-house production at
the respective hotel will boost initiative with going green concept. By performing tested
production technique additional recipes can be developed seeking to behaviour and
culture of individuals at operational region of the hotel firm (Yang, 2018). Reduced portion size: With contribution to the initiative derivates of offering with less or
reduced portion size is being proceeded by managers of the hotel firm. As being part of
the practise i.e. sustainable menu planning in respect to the fact that for many western
countries much of the food end up being in trash. Under the technique managers at
respective hotel takes use of smaller plates for which avoidance of any sort of wastages is
being proceeded thus, contributes towards sustainable process of the corporate firm.
 Reduce food wastage: For the said technique more and more attention in respect to no or
less wastages of food is being focused upon. In contribution to sustainable practises at
chosen hotel firm, reduction in food delivery wastages is being concentrated. In inclusive
of the process several techniques are adopted which includes production management and
associated activities when engaging in providing food and beverages to valuable
customers of the hotel firm (Scherer and Holm, 2020).
Conclusion
From the analysis of above report document, it can be concluded that, food and beverages
management plays a vital role in developing better standards of operating of chosen hotel firm.
Managers of the hotel firm take key considerations to food production system when developing
effective standards of offerings at the time of deliver of services. In addition to this, serving
methods are also being taken into consideration that displays good brand image of the hotel firm
in respect to their clients and provide competitive working base for the company. Lastly, in the

given report paper, significant considerations to menu planning and sustainable approaches are
being taken care off.

References
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