Food Production System and Menu Planning in Hospitality Operations

This report discusses different types of food production systems, food and beverage service methods, menu planning considerations and sustainable menu planning in the hospitality industry. The case study of Holiday Inn in London is used to illustrate these concepts.

Hospitality Operations
(HP)

Contents
INTRODUCTION...........................................................................................................................................3
MAIN BODY.................................................................................................................................................3
Analysing different types of food production systems............................................................................3
Demonstrating varied types of Food & Beverage service methods available in all F&B outlets within
chosen hotel............................................................................................................................................4
Analyse different menu planning considerations and constraints when planning for a menu for the
Food & Beverage outlet of the hotel.......................................................................................................6
Identifying and critically examine sustainable menu planning considerations to be competitive in the
hospitality industry..................................................................................................................................7
CONCLUSION...............................................................................................................................................8
REFERENCES..............................................................................................................................................10

INTRODUCTION
Food production system is defined as processing and marketing system in developing
countries that can help to influence number of people and develop organizational performance.
In business environment there are different types of food production system that uses by business
concern to provide new taste that increase customer base that can help to develop organizational
productivity (Bešić, Bogetić and Ćoćkalo, 2018). Hospitality industry is the involvement of
various types of operations like as food, lodging, and beverages that fill customer requirement
and attain higher performance. To understand about food production system, The Holiday Inn
has been selected that is 5-star hotel in London. The hotel is providing luxury hotel services by
maintaining high standard of food system that can help to develop organizational performance.
The report covers types of food production system, various types of food and beverages, menu
planning considerations and sustainable menu planning in competitive market.
MAIN BODY
Analysing different types of food production systems
Food production system is explained as process of creating menu, purchasing and
receiving raw material for the purpose of preparing food in to final outputs that is consume by
people. In hospitality industry, food production is important task as it targets the audience and
providing delicious food to their customers. This is important for each organization to follow
different type of food production system by ensuring quality standard and cleaning at the
workplace. In relation to Holiday Inn, providing different types of food by following quality
standard that support to develop organizational productivity. Different types of system to food
production is defined below:
 Conventional system – This can be determined as traditional way, using by most of the
food restaurants and hotels under food production system. This is oldest method to offer
food and other services to their customers. In relation to Holiday Inn, ingredients are
assembled and food is being prepared on site by using either heated and chilled, and
served to customers. This helps to provide the fresh and heated foods to their customers
which develop organizational performance (Cheng and et.al, 2019).

 Centralised system – This can be explained as food production system in which food is
being prepared in one place and then it transports to other places for serve their
customers. This can help to fill customer demand at different places and locations. This
can be used by Holiday Inn to cook food off-site and serve food to their guest at another
location. This helps to influence people to get food and enjoy it.
 Sous-vide- It is a process of cooking food in low temperature for long time in which food
items are cooked in water for longer time in between 55 to 60-degree temperature. In
context of Holiday Inn, its production staff is using this system in order to make their
food items cooked properly from inside and also prevent from overcooking. They also
focus on maintaining their aroma, moisture and flavor of their food in relevant manner. It
also helps them in order to prevent them from shrinkage (Ferdows, 2018).
 Cook-Chill- It is a process in which food is firstly cooked and then rapidly chilled it and
stored it by controlling in low temperature. The storing temperature of this food is above
from freezing points usually in between 0 to 3 degree Celsius. This chilled food can be
consumed after reheating and stored for 5 days. In respect of Holiday Inn, its production
staff uses this system in order to provide semi-cooked food to their customers. It can take
less time in order to regenerate; it can take at least 2 minutes in order to get regenerate
before serving or consuming.
Demonstrating varied types of Food & Beverage service methods available in all F&B outlets
within chosen hotel
The end result of the planning and manufacturing procedures is F&B service. It focuses on
the customer - especially, on creating a pleasant experience for the customer. F&B service is a
broad topic that encompasses a lot of activities and methods. The nature and scale of the
business, the sort of service it provides, and the milieu or environment is all features. Shifting
foods and beverages from manufacturing to serving persons, trying to serve guests, having to
clear the desk, and so on are great activities. Every activity's practices should be standardized so
that guests' satisfaction is achieved season after season (Fernández-Robin, and et.al, 2019).
Table service: In the field of hospitality, this serving approach is fairly frequent. As per this
strategy, the food service workers may make the first move to provide a dinner to customers
sitting at a certain circular table as they wait to sample the food. Hosts, it may be argued, provide
beverages and food to each individual based on their preferences. Employees are also responsible

for clearing and resetting the entire table in accordance with the demands of the customers,
which are crucial to the sustainability and profitability of the Holiday Inn hotel. The most
prevalent ways of food service that have been used in a restaurant on the premise of food supply
chain are English, Russian, American, and French. Servers can use this strategy to place a
serving plate in the center of the board arrangement and a tablecloth on the left side of the dish.
They may decide to serve the meal without consulting all of the guests what they wish to eat. It is
regarded as the most elegant and courteous full foodservice style, allowing guests to enjoy the
regal setting surrounding them (Chon and Zoltan, 2019).
French service: It's a very personalized and exclusive service. The meal is served on trays and
curries and found close the guests' dishes on the tables. After that, the visitors are free to assist
themselves. It is a costly and complex service that is typically seen in fancy dining
establishments. French service is a form of service that requires a great deal of attention to
precision and a high level of ability. This is an extremely extensive and costly service. By
preparing dinner in front the visitors, the chefs exhibit their culinary skills. Since it needs trained
waiters to the food correctly and gradually, the French service method is quite expensive. There
are two versions of this service.
Cart French service: The cuisine is made and assembled at the table using a cart French service.
When seated at their tables, visitors pick meals from the cart, which is then brought from the
right. It is only available to select parties of VIPs.
Banquet French service: The meal is cooked in the kitchen for the banquet French style. From of
the left side of the table, waiters place meals on each host's dish. The servers maintain the food
platters in front of the diners for refilling.
Buffer service: It is just another way of full - service restaurants that has attracts the attention of
the culinary department and their staffers to arranging a range of food products on a single table
so that customers may access and select the meals that best suits their needs. Buffett as a F&B
service strategy allows departments to display a diverse choice of food products in an enjoyable
manner and organize it all on trays that can be placed on a large table so that each guests may
assist themselves and choose what they would like to consume. In other circumstances, they try
to set up a different buffet for each meal to ensure that people think about diversity before

deciding what to eat. The hotel may adjust anything based on specific circumstances or requests
from guests, especially during peak seasons. Several buffet methods are only available for a
limited time, since the company may decide not to proceed with the procedure because it
requires a tremendous amount of work, focus, and a constant flow of services, which is not
doable on a routine basis (Le, McDonald and Klieve, 2018).
Analyse different menu planning considerations and constraints when planning for a menu for
the Food & Beverage outlet of the hotel
One of the most significant managerial tasks is menu planning. The entrepreneur, the
restaurant owner, and the head chef work together to run the food and beverage activities. The
Managing Partner and the Food and Beverage Supervisor will both be employees of the Holiday
Inn team. When it comes to menu design, there are several factors to take into consideration that
will impact the profitability of the Holiday Inn hotel (Koc, 2019).
Localize the supply chain: The agriculture movement has received much interest in the
restaurant sector, and it's just getting bigger. Take inspiration from this strategy to build
awareness and supplies separately from farmers' markets or wholesalers that buy from small
farms. Not only would this save travel expenses and pollution, but it will also ensure local
farmers' backing. Additionally, because the distance from the farm to the fridge to the customer's
fork is shorter, local fruit is recognized to be cleaner a win-win!
Update menu seasonally: Synchronize meals with healthy produce to match food to the flow of
life and buy food when it is at its most plentiful (indicating food produced at the very same
period of each year eat it). Throughout produce is typically grown closer to where it is sold,
ensuring that it does not fly or dominating the environment on its way to the ovens. However,
this isn't to mean that they should completely remodel their cuisine every year (although they
certainly may), but they can use fresh foods wherever feasible (Nadzharyan and Kudryavtsev,
2020).
Start an onsite garden: Users can establish an on-site greenhouse practically anywhere, whether
it's on a grass, a roof, or a console table. This might be as simple as a small herb garden with
leeks, mint, cinnamon, and tarragon, or a more complex garden with seasonal crops and fruits.
One of the biggest benefits of having an on-site garden is that they can keep track of what

develops and have a large amount of organic items on hand. Establishing a gardening would also
result in lower product costs and more revenue for the facility. With its subterranean kitchen,
Holiday Inn does this right away.
Constraints
Availability: Certain fruit and veggies are only available during certain times of the year. Even
during time, prices are lower and the quality is higher. Since of advances in storage technologies,
almost all fresh vegetables are now obtainable during the year. Fresh fruits and vegetables, on
the other hand, should be prioritized. Menu planning is influenced by local accessibility. For
instance, Fish and shellfish are fresher and less expensive in coastal locations.
Meal frequency and pattern: Meal times and amount of food taken each day, and also whether
dinners are packaged or delivered at the restaurant, all impact the menu choices. When arranging
meals for organizational dining, it is essential to recognize the gender, exercise levels,
physiological condition, working time, and economic aspects (Rather, 2018).
Variety: A dish should have a pleasing appearance and taste. Food is more delicious and
intriguing when it has a well-balanced flavour profile, appealing colour schemes, and a variety of
textures. Various cooking methods should be employed for various menu options. Two deep-
fried things, for instance, would constitute the meal too hefty. Straightforward procedures like
digestion and sprouting increase the meal's taste and digestion while also increasing its
nutritional content.
Identifying and critically examine sustainable menu planning considerations to be competitive in
the hospitality industry.
The decisions taken by the organizers to find out the effectiveness of processed meals
provided at workshops and meetings are referred to as sustainability meal preparation. Food and
beverage choices can have a significant impact on a case's ecological consequences. Local,
organic, transitory, and liquid-wise are some of the characteristics that may be used to evaluate
food options. These lenses typically convergence, but judgments must be made between
numerous options on occasionally. The goal of this guide is to inform event planners about the
many sustainable goods available, to encourage the use of ecologically sound options, and to

develop ways to inform attendees about the benefits of making eco - friendly manufacturing
choices (Murphy, Gretzel and Pesonen, 2019).
In the hospitality business, the menu is the most important part that is regarded as the motor of
the market place. In reality, the restaurant quality management is impacted by the list, and it is
challenging for the dining management and organizational responsibilities to handle the food
menu since it has to be changed or modifications are made based on client tastes and wishes. In
order to compete with its competitors, numerous considerations in the framework of Holiday Inn
must be focused on, such as:
Reduce food waste: In order to maintain market success through proactive menu planning, the
restaurant conducts a food audit and asks employees to avoid food wastes. Differing polarities
receptacles for rotting food, customer garbage, and other items is one way to do this. Holiday Inn
hotel can quickly see how much of it is thrown, as well as decide the best strategies to limit
bacterial development in kitchen scraps and restore. This initiative will assist eateries achieve a
competitive edge in the industry while also encouraging customers to shop with them (Goh and
Jie, 2019).
In house production: Create some about their own in-house items if they truly want to separate
their restaurant and meal bargains from any other local restaurant when it comes to minimizing
emissions. Companies can preserve their own vegetables or produce raw food out of their own
pasta meals. Meals will have a novel, homemade flavor from in-house manufacturing and will be
healthful to fit!
Shrink the menu: In the case of a restaurant's menu, simple is best. Instead of striving to give
thousands of dishes a green makeover, pare down their menu to a few nutritious bright spots.
Chefs will be able to perfect their skills with fewer meals to prepare, and will be able to make
each dish as nutritious as possible. Clients generally find a narrower menu less intimidating, and
it helps the judgment procedure go more smoothly (Milliman, Gatling and Kim, 2018).
CONCLUSION
According to the aforementioned data, the hospitality business currently offers a variety of
services to clients, including food and drinks, as well as lodging. Considering the customer's
needs while presenting meals and dishes in the food and beverage industry. To achieve progress

and growth in this industry, the primary focus is on client happiness. To offer meals to various
consumers in a variety of ways, including English, American, and others. Have use the menu
grid planning tool to increase restaurant profitability by following four stages in a systematic
way.

REFERENCES
Books and Journal
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