Hospitality Operations Report: Food, Beverage, and Management

This report delves into the intricacies of hospitality operations, focusing on food production and food and beverage service systems within the context of a Holiday Inn case study. It explores the creativity inherent in food production and service, analyzing the roles and responsibilities of a food and beverage manager, including planning, communication, and budget oversight. The report identifies factors influencing menu pricing in food and beverage outlets, such as direct and indirect costs, and volatile food costs. Furthermore, it examines menu planning considerations and constraints, including the impact of market trends and customer preferences. The report covers various food production methods, service styles, and the importance of adapting to changing customer demands. The analysis provides valuable insights into effective management practices, financial considerations, and the importance of marketing in the competitive hospitality industry, offering a comprehensive understanding of the subject matter.

HOSPITALITY SERVICES

Table of Contents
INTRODUCTION...........................................................................................................................3
1) Explain the creativity of food production and food and beverage service systems................3
2) Analyse the roles and responsibilities of the food and beverage manager.............................5
3) Identify the factors affecting the menu pricing with food and beverage outlets....................6
4) Analyse menu planning consideration and constraints with in food and beverage operations
.....................................................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................10

INTRODUCTION
Holiday inn is the British owned American brands of the hotels. Hotels were founded in
the 1952 and it was founded by the kemmons wilson. The hotels are spread all over the world
and the chains of the hotels would include the world the largest hotel chains. The headquarters
are at the den ham Buckinghamshire. Report includes the creativity and food production as well.
Role sand responsibilities and of the hotel manager is discussed in the report. Factors which are
affecting the menu pricing within the food and beverage industry. Analyse the menu planning
considerations and constraints which are been discussed in report. The restaurants and events are
looking after the factors which are affecting the sales. The report is providing the knowledge
regarding the hotel industry (Murray And et.al., 2017).
1) Explain the creativity of food production and food and beverage service systems
Food production is the job of the employees which are working in the food production
department. The work is done by the food production department and employees would need to
work in effective manner. Creative thinking of employees must be implemented in the food
production. Food production need time to time changes and food must be prepared according to
the interest of customers. Taste is changing continuously and customers would visit the hotel and
expect the food as per their taste and choice. The latest trends followed by other hotels must also
be followed by hotel holiday inn. Machines are taking place of hotel in food production and
proper cleanliness must be maintained while using the machines. These machines are included in
the food production and machines are decreasing the cost of employees. The machines need time
to work and need to repair and machines are used in food production. So these machines need to
be cleaned in effective manner (Pirani and Arafat., 2016).
Food is changing and the taste of customers as well. Some customers want the food as
soon as possible, and they want food in new and innovative. Innovative things are attracting
customers and customers would visit the hotel as soon as possible. The trends include the
providing the food to customers at home and customers would also order products on online
applications. Use technologies for waste management and cleaning the food production
department. Food prepared in food production department must be of accurate quality. Various
valuable things would be included in the food production department and it would also include
the maintenance of hygiene facilities in kitchen. New technologies would be used by hotel for
string the raw material and for using the raw material. Raw material must be checked before they

would use the material in preparing the food. Product delivered to customer would be attractive
so the customers would like the product (Siow And et.al., 2015).
Food and beverage service are provided In various from which includes the services like
restaurants, bar and banqueting services as well. The restaurants and hotels are providing the
services of rooms facilities and bar and banquets for the programs and events as well. Hotel
consist of restaurants and various other form which are affecting the services as well.
Catering services
Many hotels are providing the catering services at the events, many hotels would provide
the services like arranging the catering facilities for events. In catering the events are organized
by any other individual but the catering of the events is done by the hotel. Events are not
organized in hotels and many are organized in hotel premises (Leung, Wen and Jiang., 2018).
Restaurant services
The hotel is providing the restaurant services in effective manner. Restaurant is only
providing the food services to customers. It would also include the services like the parking
facilities and many more services. Restaurants are providing the service like the hotel and
customers are aware about the restaurant services and if not they must be intimated before only.
Hotels are also providing the services at home and through the help of the mobile applications.
Events
Hotel are having the separate space for events which Includes the events like the
conference or personal family functions. These functions are organized by hotel and customers
are felling satisfied with the events. Hotel is organizing the events but the catering service in
events and many other services can also be provided by hotel.
In the food production methods it will include the methods of the fermenting, making and
pudding as well these methods would be identified and analysed by the food production
employees which are producing the food.
In the food production method it will also include the food production steps which would
be used and analysed by the employees which are making the food. The food production process
will include the following steps.
Chopping of vegetables
Curing the food
Grinding

Food fermentation
Boiling and frying
Pasteurization
Serving the food
In the hotel industry it will be included the food production types and it will also include
strategies which will help hotel to set up the table and surrounding. Hotel would so provide the
services which is described below.
Snack bar service will include snack services delivered by hotel
Silver plate service is the method in which the waiter is transferring the food to the guest plate.
Cart services includes the French service in which customers will search for food, and then they
will be delivered by the waiters.
English service is the service which is delivered to Customer in private dining rooms and
restaurant.
Outside catering service is including the catering services which is provided by hotel but outside
the hotel.
Grill service is the service which is delivered to customers at the pool side.
2) Analyse the roles and responsibilities of the food and beverage manager
The food and beverage manager is working in hotels and it would work according to
requirements of consumers which are visiting the hotel (Lugosi and Jameson., 2017). The
managers must be efficient to satisfy the customers and fulfil the needs of customers. Duties and
responsibilities of food and beverage mangers is discussed below:
Plan and track the orders of customers
In the hotels industry customers are everything for the restaurants and hotels. So the
manger must be able to satisfy the customers on right time. The orders are given by customers in
hotels and manager must be able to track the orders and deliver to customers on time. The orders
which are delivered to customers must not be late nor too early. In some case customers are
ordering the services on internet and mangers would be able to mange the services and track
these types of orders (Kessman and McCauley., AMERANTH Inc, 2016).
Communicate effectively
communication of manger with the other employee of hotel must be effective. These
employees are working in the hotel and employees need the time too time support and

motivation. Through the effective communication employees would work in effective manner.
Communication of manager must be effective with the customers as well. The behaviour of
manager is affecting the services and customers, so the employees would work in effective
manner.
Look after the health and safety standards
Health and safety standards must be followed by hotels and managers. The manager need
to follow the rule and regulations for safety of the customers which are visiting the hotel. Health
and safety standards would include the rules and regulations which are set by the government for
the hotel industry.
Plan, hire and train the employees which are new to the hotel
The manager need to plan and hire the employees which have recently joined the hotel.
The employees are new, and they need to be trained according to the hotel working and manger
must specify the terms and condition of hotel in effective manner. Manager need to hire the
employees and look after their skill and abilities. So by analysing these plans look after that the
employees are suitable for working in hotel. Training is compulsory for working in hotel and
these would be provided by the manger which is working in hotel (Iyer and Jarvis., 2019).
Look after the budgets and sales and profitability
Manager must be working in hotel and these are responsibility of manager to look after
the budgets. The food production must exceed but it would be exceeded according to the demand
of customers. So the manger must look after the food production and see that the food prepared
is not wasted. The labour cost and sales of the hotels must be calculated by hotel. These would
include the services and manager would look after the services and try to improve the sales for
growing in the market.
Time analysis
Time analysis is important because the manager need to work according to the time.
Time is increasing and also customers are increasing but the hotel must prepare the product
according to the taste of customers. Trends must be followed for attracting customers to wards
the hotel because the competition in Industry is increasing rapidly. Hotels and mangers must in
introduce the new trends and new products in the hotel menu so these would attract the
customers towards the hotel.
Participate in food and beverage marketing activities

The manager must look after the marketing activities in food and beverage industry. Due
to increase in competition in food and beverage industry. The industry is working accordingly
and manager need to work in effective manner. Marketing activities are affecting the sales and
productivity as per time. So the managers need to participate in the marketing activities of food
and beverage industry(Hall, Razak and Prayag., 2019).
The managers need to control all the departments and managers need to look after the
food production in production department. The roles and responsibilities of manager of holiday
hotel inn is to look after the requirement of customers and fulfil the needs of customers.
Requirements of managers must be according to the working responsibilities and manager must
look after the need of customers. Effective working of manger would satisfy the customers and it
would result in the increase in sales.
3) Identify the factors affecting the menu pricing with food and beverage outlets
The factors which are affecting the menu pricing is affecting the image of restaurant.
Menu prices are affecting the food and beverage outlets.
Direct cost
direct cost is the price of product and service for restaurants and hotel. Holiday inn hotel
is working and providing the food products to customers in effective way. Preparing the food is
important and for that the cost of the food is important. Size of food and strong of food is playing
the vital role in improving the image of hotel. Direct cost include the storing cost and wastage of
food cost and spoiling of food cost. The factors are affecting the cost of the product and so it is
affecting the menu pricing.
Volatile food cost
cost of products and raw material is fluctuating according to the market. The fluctuation
of the price is affecting the cost of product. Price of fruits and vegetables are increasing
continuously and so the hotels need to increase the price of the products. Due to the inflation and
taxes the cost of products is increasing and it is affecting the profits of hotels.
Indirect cost
Indirect cost is cost which is occurred on products Indirectly. For example some dishes in
the hotels are prepared, and they need the time to be completed and more manual work as well.
In some case dishes are prepared immediately and hotels are preparing the dishes immediately

with no time. These dishes do not the extra power and extra work as well. So the dishes which
are demanding more time and more labour are quite expensive as compared to the other dishes.
Competition
Competition is rising in food and beverage industry but the hotels have to look after the
services and which are provided in hotels. Competition is affecting the hotel but the hotel would
try to improve the products and deliver their best which would attract the customers towards
them. Various restaurants and hotels are providing the services In the effective way and using the
strategies to attract the customers. Hotel can attract customers in effective way by providing
them discounts and offers on the price. So these are affecting the menu prices and price of
product is increased as well (Diller And et.al., Ecolab USA Inc, 2016).
Service cost
The service cost is affecting the price of restaurant and menu. The hotels are also affected
these service cost. In any hotels customers are attracted towards the hotel because of prices of
products. The products are delivered at low prices and with the good quality. These are attracting
the customers. So the restaurant must look after the services and provide the services at low cost.
Many of services are delivered by hotel which would have the effect the sales of hotel and it
would also have the impact on the price of menu. These services would be delivered by hotel
which would attract the customers on large scale. It would have the direct impact on the
customers and the prices of dishes which are given in the menu.
Boundary pricing
The hotel is running on the prices in the effective way but these restaurants are running
effectively. The menu includes products and price of products but the hotel is also using the
location and boundaries which have to be paid. Land which the hotel is using so it would include
the services which are provided by the hotel in the effective way.
Prices in menu is affected by the preparing the dishes and the innovation which is used in
dishes. The prices of preparing the product is affecting the sales of product. So these are
affecting sale of hotel. Market segment must be identified and then the menu price must be
planned. Menu price must not be so low that the customers would not visit the hotel in the
effective manner. The quality of food which is being prepared in hotel is tested and verified than
it is served to the customers. Customers reviews and feedback are also affecting the food and

beverage outlets. Once customers has given feedback and review in negative form. Other
customers would not visit the restaurant in effective manner. Time for preparing dishes is
important and customers would not visit the hotel in effective manner. These all the factors
would affect the prices of the hotel in the effective way (Becker and Tews., 2016).
4) Analyse menu planning consideration and constraints with in food and beverage operations
Menu planning considerations include the services and facilities which are provided by
hotel in the effective way. The production services and size of hotel which is providing the
services
Menu planning is important because the menu is need to be created in effective way.
Guest which are visiting the hotel would be satisfied and must be giving the positive feedback to
the other guest. The needs of guest and would be analysed by the employees which are attending
them. They must know about the services through which the customers would be satisfied.
Employees must be polite with the customers which are visiting the hotel and customers must
know about the services which are provided by hotel. Employees which is attending the guest
must be aware about the health conditions and religious restrictions which are affecting the
decision of guest. In the menu prices of dishes is recorded and prices would be recorded about
the prices must be according to the dishes and as per the buying behaviour of customers.
Production and service capabilities
production of product and services given by the restaurant in the hotel. The production
and service capabilities would be according to the size of hotel and skills of staff. Size of
establishment is including the work of establishment. The holiday inn hotel is spreading all over
the world and hotel has bought the hotels in all the country of world. So it is the big
establishment and it is working accordingly. Big establishments meed the time to work and also
need equipments to perform their actions in effective manner.
In the production the skills and abilities of employees is used and tested. The cooking
methods used by chef which is working in restaurants. Chef need to cook and manage the work
in the effective way. Time which is need for dishes to be completed, these factors are affecting
the services and giving the result of the skill and abilities of chef. The chef must Know about the
hotel and the establishment and know for how many people they have to prepare food regularly.
Chef need to handle the employees which are working under them and need to manage and
divide the work accordingly (Ali, Murphy and Nadkarni., 2018).

Chef need the tools and equipment for preparing food in hotel. The hotels are nowadays
using the machines and employees would also use the machines. Hotel must provide the
equipment sot the employees which are working in food production department. Some dishes can
be prepared without the tool and equipments but in some cases it need the tools and equipments
which are needed for the preparing the food. Food budget is necessary and it is managed by the
chefs which are working in production department.
Time management is important because the time need to mange hotel in the effective
way. The employees are working in hotels and employees would need time to manage the
services. Time needed to prepare the products and how much time would be need to prepare dish
and deliver to guest.
Availability of ingredients
The ingredients are need by the employees which are working in hotel. The market
location and location of the hotel is differing the services which are provided by hotel.
Ingredients which are need by employees for preparing the food is the included in the cost of
products. Some ingredients are available seasonally and some are available all time. So the
restaurants need to store the seasonal Ingredients and if not the restaurant would specify in menu
as the seasonal dish. The cost of the ingredients are fluctuating and employees need to work in
the effective manner. These would also increase the services and cost of products which are
needed by restaurant on time (Adeola and Ezenwafor., 2016).
Food cost
Food cost is affected because of the cost of the food and the ingredients. These all the
cost are fluctuating and it is affecting the price of product. Hotels and restaurant would set the
targets for setting the price of product. Menu prices must not be so high that the guest are not
satisfied by giving these prices. Prices must be set according to the target market and expenses
which are occurred in hotel and restaurants. Employees must know the cost of the wasting the
products in kitchen because wasting would be loss for the hotel and hotel would have to bear the
losses. Recipes must be made according to the cost of the ingredients.
Menu planing is the vast thing which will include the following types of menu delivered
by hotel to customers. There are many types of menu which would include the A la carte menu
and m any more.

In the a la carte menu the customers would be able to see the variety of the dishes which
is provided by hotel.
In wine menu the customers will be provided with the menu and the wines and beverages
which is served by the hotel.
In the day menu it will provide the dishes which will be provide by hotel at the day time.
CONCLUSION
From the report done above it has been concluded that the hotel holiday inn is working
properly, but they need to mange the service and employees. Food production and food and
beverage systems are part of the hotels and employees must work according to customers. Roles
and responsibilities of manger is looking after the employees and track the order which are given
by guest. Food and beverage manager is working and looking after the employees which are
working in hotel. Hire and train the employees which are working in hotel. There are values
factors which are affecting the sales and menu prices. Outlets are affected by the increasing
competition and price of product and prices are increasing rapidly. Menu planning and
consideration include the factors which would influence the hotel image. The report is providing
the knowledge regarding the food production and hospitality services.

REFERENCES
Books and journals
Adeola, O. and Ezenwafor, K., 2016. The hospitality business in Nigeria: issues, challenges and
opportunities. Worldwide Hospitality and Tourism Themes.8(2). pp.182-194.
Ali, A., Murphy, H. C. and Nadkarni, S., 2018. Hospitality employers’ perceptions of technology
for sustainable development: The implications for graduate employability. Tourism and
hospitality research.18(2). pp.131-142.
Becker, F. W. and Tews, M. J., 2016. Fun activities at work: Do they matter to hospitality
employees?. Journal of Human Resources in Hospitality & Tourism.15(3). pp.279-296.
Diller, C. D. And et.al., Ecolab USA Inc, 2016. Distributed control system for hospitality
management. U.S. Patent 9,261,866.
Hall, C. M., Razak, N. H. A. and Prayag, G., 2019. INTRODUCTION TO HALAL
HOSPITALITY AND ISLAMIC TOURISM. The Routledge Handbook of Halal
Hospitality and Islamic Tourism.
Iyer, G. R. and Jarvis, L., 2019. CSR adoption in the multinational hospitality context: A review
of representative research and avenues for future research. International Journal of
Contemporary Hospitality Management.
Kessman, M. D. and McCauley, S. P., AMERANTH Inc, 2016. Products and processes for
operations management of casino, leisure and hospitality industry. U.S. Patent 9,390,590.