Analyzing Food Production Systems and Menu Planning in Hospitality Operations

This report covers different types of food production system used in a hotel, various types of food and beverages service methods available in food & beverages outlets, different menu planning consideration and constraints as well as identifies and analyses sustainable menu planning considerations in order to be competitive in market.

Hospitality Operations

Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Analysing different types of food production systems................................................................1
Different types of food and beverages service method................................................................3
Analysing different menu planning consideration and constraints..............................................4
Identify and critically analyse sustainable menu planning considerations..................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Hospitality industry is involved in various types of operations such as food and
beverages, lodging, etc. Food production system is referred as a procedure which includes input
of raw materials, processing it and converting it to a ready to consume outputs which is used in
order to feed defined population (Agyeiwaah, 2019). Various food service or hospitality
industries have a combined food production system with motive meet needs of their clients. In
this report, Travelodge London central city road is a selected company that is a private limited
company which operates in hotels as well as hospitality industry across United Kingdom, Spain
and Ireland. It was founded in 1973 and currently it is one of the largest independent hotel brand
in UK with having more than 570 hotels in country.
This report covers different types of food production system used in a hotel. It further
includes various types of food and beverages service methods available in food & beverages
outlets. This report also includes different menu planning consideration and constraints as well as
identifies and analyses sustainable menu planning considerations in order to be competitive in
market.
MAIN BODY
Analysing different types of food production systems
Food production system is a process which includes creation of menu, purchase and
receive of raw materials, cleaning, chopping of fruits and vegetables as well as preparing of food
into final output as a ready to consume product (Anning-Dorson and Nyamekye, 2020). Food
production is a crucial task which is performed by managers of a hospitality industry in order to
feed customers with delicious food under measures of quality standards. In context of
Travelodge London central city road, managers ensures that defined quality standard are being
followed for each of its products. Different type of food production system is being considered in
order to feed customers by Travelodge London central city road which are as below:
 Conventional system: This is a traditional way and most common process followed
under food production system. In aspect of Travelodge London central city road, food is
being prepared by adapting conventional system where food is being prepared on-site and
directly served to its client in its cafeteria and restaurant. In this system food is produced
by assembling ingredients and preparing food on-site, held heated to its customers
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(Travelodge London. 2021). This helps this hospitality industry in providing fresh heated
foods to its customers. Company adopts this process in its restaurants.
 Centralised system: In centralised system, food is being prepared in one location and
served in other locations by means of transportation (Bowen and Morosan, 2018).
Travelodge London central city road uses this food production system to serve its clients
in different locations. In this process, food management of Travelodge London central
city road cooks food off-site in a place and serves its guest in an another venue. This
hospitality industry uses this process in order to serve foods in different premises of the
company. This is adapted by company to serve its client on their respective rooms,
garden areas, etc. This aids in maintaining same quality of foods in their different outlets.
 Cook-Chill: This process includes preparation of food in advance in an extremely
reproductive way. This process is involved in cooking or preparing food at first, then
chilling it to preserve and re heating food when asked or demanded by its customers.
Travelodge London central city road uses cook-chill process of food production where
they produces food in advance then reheats it when needed (Travelodge London. 2021).
This process helps company to increase its food profitability while saving time as well as
wastage of food which impacts in enhancing process profitability. Food is being prepared
by following various methods, quality regulations as well as measuring taste standards.
 Convenience: Under this food producing system, food is being prepared or frozen over
time in order to save time. Travelodge London central city road adopts this food
processing system in order to save time of preparation as well as saves customers waiting
time by offering them with ready to serve food. This helps this hospitality industry in
offering quick food services to its clients or customers. Here in this process, Travelodge
London central city road purchases pre-prepared food from other food processing unit
and reheats when asked by customers.
 Sous-vide : Sous vide process focuses in preserving raw materials or semi cooked food in
a sealed bag under a controlled temperature (Catrett, 2018). Management of Travelodge
London central city road adopts this system by conserving raw materials or semi cooked
food in a vacuum packed bags in order to cook it on necessary.
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Different types of food and beverages service method
Food and beverage service is completion of planning as well as production processes.
This service focuses on its customers more speciality on offering them an enjoyable experience
of service with their premises (Gupta and Hasnain, 2021). Food and beverages service is a
compound subject consisting of a broad range of characteristics, procedure as well as activities.
Different approaches of food and beverages service adapted by Travelodge London central city
road are being evaluate below:
Table service:
In this service server provides service to customers on their respective tables. In context
of Travelodge London central city road, service staff offers foods and beverages to guests on
their seated table. They are involved in multiple duties which includes resetting table, brings
food and beverages to customers and clearing tables on departure of guests. Food and beverages
services is offered by service staff to guests. Servers engage with guest more frequently in order
ot provide them with an enjoyable service. In context to Travelodge London central city road
service staff interact with guests with objective to provider them delicious food as well as an
great service (Travelodge London. 2021). Various approaches of table service which are
followed by service staff of Travelodge London central city road are as follows:
 English service: English service is just as similar as home service. Service staff
of Travelodge London central city road brings quantities of food placed on
platters or bowls and present food to guests.
 French service: Using this approach, service staff of Travelodge London central
city road brings food from kitchen in salvers and dishes. They place the food
directly on table in front of guests. Under this service guest helps themselves in
serving food as plates are placed near dishes.
 American service: Under this approach, service staff of Travelodge London
central city road brings food to guests by serving food into customers plates in
kitchen itself. This type of service is generally used in cafeteria of Travelodge
London central city road where fast service is required.
Buffet service:
Buffet service is a type of service which consist of displaying food attractively to guests
by presenting them on table (Hryhorieva and Primak, 2018). Service staff of Travelodge London
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central city road uses this approach by displaying dishes on platters which are beautifully
arranged on tables. They places flatwares, plates and other necessary items conveniently on other
table. Travelodge London central city road uses this service approach in their halls, conference
halls, garden, etc. Here guests takes places to tables where food are placed and request or ask
service staff to serve them.
Specialised service:
In specialised service guest are offered with food in a area which is not designed for food
and beverages service which are guest rooms, conference room, etc. This service consist of
variours approaches such as room service, trolley service, lounge service, etc. which are being
practised by Travelodge London central city road. Room service implies of providing food and
beverages to guest on their respective rooms. Service staff of Travelodge London central city
road offers food and beverages to their guests on their respective room in hotel. While in trolley
service, service staff of Travelodge London central city road serves food and beverages from
trolley to a location away from dining area (Travelodge London. 2021). In Lounge service,
service staff of Travelodge London central city road provides food to their guest in their lounge
areas. Here service staff brings food and beverages from restaurant or kitchen and serves their
guests staying or waiting in lounge area.
Analysing different menu planning consideration and constraints
Menu planning is a plan used to create a document which consists of details of foods and
beverages or cuisine offering by a restaurant (Koc and Ayyildiz, 2021). It is essential for a
hospitality industry to plan an effective and attractive menu in order to attract customers by
providing them with a list of cuisines offered. Generally menu consists of three types which are
Breakfast, lunch and dinner. An effective menu of can be designed by utilizing simple markup
pricing method in order to cover all costs as well as gain desired profit. Analysing different menu
planning consideration while planning menu for Travelodge London central city road are as
follows:
 Competition: Analysing competition of Travelodge London central city road in market
is essential while developing menu of its food and beverages. Determining price as well
as list of cuisines served by its competitors like Holiday Inn, Premier Inn and other
competitors in market helps company in creating menu of its food and beverages
(Travelodge London. 2021).
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 Use of menu language: Selecting a language for menu planning is an essential task for
food production mangers in a hospitality industry. Management of Travelodge London
central city road can decide menu language by analysing languages which is maximum
been followed in country. Company can choose languages like English and French in
order to convey information regarding portfolio of food provided by company as these
are more spoked and followed languages of UK.
 Price of menu: Deciding price of list of foods and beverages is a crucial task for
hospitality industry. Company has to look after all cost which is involved in food
production system as well as a lit bit of amount in order to gain profit. In aspect of
Travelodge London central city road management adapts competitive pricing strategies in
order to decide price of its products. Different pricing strategies can be followed in order
to decide price of its products by management of this industry.
 Balance of items: A menu plan should be a balance of cuisines for breakfast, lunch, and
dinner (Koens and Wood, 2017). Variety of items should be mentioned in a menu in
order to provide multiple options to customers. Management of Travelodge London
central city road should include variety of cuisine options full of organic ingredients and
nutrients in their menu card. Every section must have a balance of diets in order to look
menu attractive and interesting to guests. Company should include different sections of
multinational foods like Italian, Mexican, Chinese etc. in order to provide multiple
options to choose for its guests. This measure can help hotelier in gaining profits as well
as sustainability in competitive market.
 Customer profile: Determining customers behaviour and profile is essential while
designing a menu plan. Gathering information about tastes, demand and behaviour of its
customers helps industries to sustain in long term while gaining profit. Management of
Travelodge London central city road analyses taste, behaviour and demand of foods and
beverages of its target audience in market (Travelodge London. 2021). This hotelier can
provide variety of options of food and beverages in its menu report depending on
customers profile and taste. This aids in providing maximum satisfaction to guests.
 Staff: Service staffs plays an important role in building operational reputations as well as
financial status of a hospitality industry in market. Management of Travelodge London
central city road should consider adapting well trained, skilled hospitality staff for its
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operational activities. Guests spends their maximum time with service staffs as they are
the one who serves food and beverages to them. A well mannered skilled staffs of
Travelodge London central city road aids in enhancing guests experience within premises
which results in building goodwill in market.
Identify and critically analyse sustainable menu planning considerations
It is essential for hospitality industry to develop a sustainable menu planning in order to
achieve long term growth as well as expand its customer interactions in market (Mejia and
Torres, 2018). Different ways to analyse sustainable menu planning with consideration to
Travelodge London central city road is evaluated as below:
 Localize supply chain: Movement of resources from farm to table is making waves in
hospitality industry. Management of Travelodge London central city road should source
ingredients and raw materials from local farmers which will help hotelier in cutting
transportation cost as well as provides support to local farmers. Sourcing fruits and
vegetables from local farmers also help hotelier in purchasing fresh resources which
makes the food more tastier and healthier.
 In- house production: Producing raw materials while going green helps hospitality
industry in various ways such as provides fresh vegetables, reduces cost,etc. Management
of Travelodge London central city road should take initiatives in producing or cultivating
crops which will aid in preparing dishes with fresh in house ingredients.
 Shrink menu: A hospitality industry must focus on providing less but truly more
(Mejia, 2019). Rather than trying to attract customers from a dozen list of cuisines
management of Travelodge London central city road should look after measures to
shrink menu by offering sustainable standouts. This measures will help chefs in cooking
food with their full efforts with motive to make every particular dish as a sustainable one.
Small menu will help guest in making decisions more easier.
 Buy in Bulk: Buying ingredients in bulk such as nuts, dry fruits or ingredients which can
easily be stored helps hospitality industry in gaining sustainability in business.
Management of Travelodge London central city road should buy ingredients in bulk
which are easy to store, dry, preserve (Travelodge London. 2021). Buying goods in bulk
can help company in cutting costs like transportation as well as provides essential
discounts to company.
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 Reduce food waste: In order to reduce food waste it is important for the hotel and
Restaurant to reduce the portion size of their food (Zopiatis and Theocharous, 2018).
Managers of Hotel and restaurant industries can also conduct food audit by asking from
their employees in order analyse waste food that may occurs due to spoiled food,
customer waste and kitchen scrap. This food audit help management system to identify
their unlike dishes in order to remove them from their menu. These activities helps
managers in order to make their sustainable menu planning consideration. In context of
Travelodge London central city road, reducing food waste is helpful for their operations
in order to reduce their cost as well as help environment in order to make sustainable
environment in their working area.
 Go organic: Organic farming provide various benefits to environment comparing to
conventional farming (Nair and McLeod, 2020). Organic farming provide organic
ingredients which makes sustainable environment in hotel and restaurant industries.
Organic foods are latest trends which attract many customer so, it is beneficial for
restaurant owners in order to increase their sales in effective manner. In respect of
Travelodge London central city road, using organic ingredients in their dishes help their
management system in order to attract customer that are health conscious. This also help
them to maintain Sustainable menu in their restaurant in effective manner.
CONCLUSION
From the above discussion it is concluded that hospitality industry is involved in various
operations such as food and beverages, lodging, travel and tourism as well as recreation. Food
processing system is involved in use of raw materials, processing and converting it into finished
consumable goods in order to provide satisfaction to customers. Food and beverages service
consist of planning, producing and serving finished goods to guests. Sustainable menu planning
helps in achieving sustainability for business in market place.
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REFERENCES
Books and Journals:
Agyeiwaah, E., 2019. Exploring the relevance of sustainability to micro tourism and hospitality
accommodation enterprises (MTHAEs): Evidence from home-stay owners. Journal of
Cleaner Production. 226, pp.159-171.
Anning-Dorson, T. and Nyamekye, M. B., 2020. Be flexible: turning innovativeness into
competitive advantage in hospitality firms. International Journal of Contemporary
Hospitality Management.
Bowen, J. and Morosan, C., 2018. Beware hospitality industry: the robots are
coming. Worldwide Hospitality and Tourism Themes.
Catrett, J. B., 2018. Hospitality education: A third paradigm. In Innovation in hospitality
education (pp. 15-32). Springer, Cham.
Gupta, M. and Hasnain, A., 2021. Sustainable tourism: Elevating Collaboration between
Hospitality Industry and Local Citizens. SPAST Abstracts, 1(01).
Hryhorieva, T. and Primak, T., 2018. Innovations in hospitality industry.
Koc, E. and Ayyildiz, A. Y., 2021. An overview of tourism and hospitality scales: Discussion
and recommendations. Journal of Hospitality and Tourism Insights.
Koens, A. and Wood, R. C., 2017. An analysis of international employment levels in hospitality
occupations using secondary statistics. International Journal of Tourism
Research. 19(5), pp.496-504.
Mejia, C. and Torres, E. N., 2018. Implementation and normalization process of asynchronous
video interviewing practices in the hospitality industry. International Journal of
Contemporary Hospitality Management.
Mejia, C., 2019. Influencing green technology use behavior in the hospitality industry and the
role of the “green champion”. Journal of Hospitality Marketing & Management. 28(5),
pp.538-557.
Nair, V. and McLeod, M., 2020. Lessons learnt from the experience of countries in the
Caribbean in aligning tourism investment, business and operations with the United
Nations Sustainable Development Goals (SDGs). Worldwide Hospitality and Tourism
Themes.
Zopiatis, A. and Theocharous, A. L., 2018. PRAXIS: The determining element of innovation
behavior in the hospitality industry. Journal of Hospitality and Tourism
Management. 35, pp.9-16.
Online:
Travelodge London. 2021. [online]. Available through.
<https://www.travelodge.co.uk/>
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