Synthesis and Creativity in Food Production and Food & Beverage Services Systems

This document discusses the importance of synthesis and creativity in food production and food & beverage services systems in the hospitality industry. It explores the roles and responsibilities of a manager and the factors that affect food and beverage prices. The document also covers menu planning considerations and constraints. The subject is Hospitality Industry and the course code is not mentioned. The course name and college/university are also not mentioned.

Hospitality Industry

Table of Contents
Introduction .....................................................................................................................................3
LO4 .................................................................................................................................................4
Synthesis and creativity of food production and food & beverage services systems. ...............4
Roles and responsibilities of manager ........................................................................................7
LO5..................................................................................................................................................9
Factors affecting food and beverage prices ................................................................................9
Analyse Menu planning considerations and constraints...........................................................11
Conclusion ....................................................................................................................................13
References .....................................................................................................................................13

Introduction
Hospitality industry it is a category of service industry that provide services to their
customers. And help to establish and engage them effectively towards development of business.
Their basic aim is to provide leisure services to their customers to engage them effectively with
organization. Provide services to make an effective customer experience and satisfy them with
their quality products and services. In this report we will prepare in hotel Four seasons and how
they develop and use synthesis technology and need to maintain creativity in their business. Food
and beverage system is defined to know their organizations working. We prepare different roles
and responsibilities of a manager for overall development of hotel and how they will perform
their duty effectively. Use different factors for menu pricing and to establish business of their
organization at a large scale. Pricing is effective for development of business. Need to plan menu
for their business according to their requirement.
LO4
Synthesis and creativity of food production and food & beverage services systems.
Four seasons hotel is a luxury hospitality industry. They have more than 100 hotels all
over the world and work effectively towards development of quality life for an individual. Their
aim is to provide effective products and services to their customers according to their needs and
want and to improve overall effectiveness of their organizations services.
Synthesis and creativity of food production
To develop overall efficiency of their hotel four seasons need to make all important areas
in their business to work effectively towards a common goal to develop their business at a large
scale(Jones, Hillier and Comfort, 2016.) . Synthesis help them to combine all important areas in
their business towards a common goal to improve capabilities of their business. Synthesis in food
production help to make food more attractive that help to satisfy customers wants and desires
and engage them effectively with organization. Hotel need to develop suing electricity for
synthesis of food processing. They need to develop a method to produce their food with use of
water, carbon dioxide and electricity. Process help hotel to maintain green house emissions and
help to save energy to create food. It help to develop food more efficiently without use of any
chemical or fertilizers that damages the environment. Hotel need to develop a technology to use

synthesis meat technology that help in overall development of food. Technology help to create a
tissue used in medical field and develop and innovate their overall services. Prepare a product
flavour same as a meat product. Due to increase in concern towards environment and society
hotel need to prepare a technology to develop synthesis food products.
Creativity
Help hotel to develop new ideas and use of effective resources to develop their business.
Innovation help to bring new ideas for food productions and require to improve potential of their
business. Use of effective resources and employees help hotel to bring creativity in their services.
Innovation help them to grab new markets and customers to gain an effective market share for
their organizations services. Help to meet customers needs to increase overall profitability of
their business.
Market trends
Four season need to analyse market trends and develop their food according to the
requirement of market(Baum, 2019.). Analysing market help them to develop innovation and
bring creativity in overall working of their hotel. Analyse effectiveness of food products and
services.
Use technology
Hotel need to develop technology that help them to handle their business. Technology to
prepare a particular meal. Technology help them to produce more effective food and creativity in
their services.
Create experience
Need to develop a process or system that help them to create overall experience of their
customers and maintain their effectiveness in business. Creativity in services need to be effective
that help to develop overall experience of customers.
Develop new dishes
Hotel need to prepare new dishes that are effective to satisfy their customers dishes need
to satisfy customer. Develop those dishes according to taste of customers and use of effective
tools maintain efficiency of hotel.

Food beverage service system
Four seasons need to develop an effective system to serve their customers and to improve
overall effectiveness of their services. Services provided to customers help hotel to engage them
effectively towards their business.
Table services
In these guests enters hotel and comes in dining area and have their seats. Then hotel
need to serve them water and menu card. Guest orders food according to their preference. Four
seasons need to develop this services like when a customer enters hotel waiter need bring food
serve them in portions to their guests. Guests checks and approved food and serve themselves.
Hotel also provide French services to their customers. It is one of the highly expensive services
which are provided to customers(Kandampully, Zhang and Bilgihan, 2015.) . In this chef prepare
food in front of guests. Food is prepared to grab attention of customers.
Food production is the process in which food is ready to eat. It includes various stages and level
which are needed when food is being prepared. There are various types of food production that
are- cultivation, drink, fermenting, pickling, candy making, pudding, baking, pasteurization etc.,
 Pickling- It is the type of food production where food items are stored for long terms by
using various oxidants and could be used for long term.
 Baking- It is the method where food is to be prepared with help of oven with help of dry
heat.
 Fermenting- It is procedure in which food is being conversed into organic food that is
bread into yeast so that it can be used for further food items.
Many processes are included in the food production that are-
 Chopping and slicing of the food.
 Grinding and mixing the food.
 Cutting the food into small pieces.
 Boiling, steaming, frying and grilling the food items.
 Preserving the food item for long term.

The service styles which are served by the hotel to their guest-
Assisted service
Guests need to get plates by themselves from dinning area. In this type of services guests
need to serve themselves and also known as buffet service.
Self service
Guest need to pay for coupons for the dishes they want. And they use those coupons at
food counter to get the dishes according to their wants.
Cafeteria services
They are the quick services. Plates are provided to customers to help themselves. Their
are limited space and provide general facilities to customers.
Room service
Guest orders food from their room. They have all their orders fulfilled from hotel and a
waiter gets their order.
Assisted service
Customers orders food and after preparation of those orders they take away their food.
Large number of hotel and restaurants provide take away options to their customers. Customers
can order food online on apps or by telephone.
English Service
In this type of service host plays a major role in the serving of dishes. The waiter brings
food and waits for the approval of host and if host approved than food is placed by the waiter in
the plates of guest.
Plate Service
In this type of service food is already placed by the hotel staff in the kitchen only and
further served to the guest directly. This type of services is done when fast service is needed in
the hotel.

Silver Service
It is the type of service which is given by the hotel staff to the guest in the silver platter
and casserole. The table is also well organized and set with all silver sterling.
Roles and responsibilities of manager
Manager is one of the most important person for overall growth of a business. Manager
requires to manage all working and for organization and analyse any problem in their business
and try to solve their issues in business(Pirani and Arafat, 2016.) . Hotel four seasons need to
develop effective ways to provide services to their customers to make their services effective
satisfy guests.
Recruit, train and supervise
Manager of Hotel four season need to be effective towards overall development of their
business. They need to have ability to hire effective employees for their organization for overall
effectiveness of their business. Manager need to recruit employees with skills and abilities
towards overall development of business. Skills of employees help to achieve goals and
objectives of business. Recruiting skilled employees help in overall development of business and
to innovate overall services of organizations goals and objectives. Manager need to train
employees to make them understand working of their business. And train them to use services
effectively towards development of organization. Manager need to supervise their employees and
staff to maintain effectiveness of organization at a large scale. Supervise staff towards use of new
technology and facilities in business. Supervise them to work in a team or while treating any
guest in hotel. Supervise them towards working of their organization. And to achieve goals and
objectives of business.
Managing budgets
Manager need to be effective and take proper care while using budgets for growth of
business. Need to use budgets according to requirement of their business and to make
effectiveness towards overall development of business(Bharwani and Jauhari, 2017.). Managing
budget help to increase overall profitability of business. Manage of budget help them to establish

smooth working of their business. Management of budget establish Four seasons business at a
large scale. Budgeting help to maintain business and staff in an organization.
Maintaining statistical and financial records
Hotel need to take care of financial records of their business for their growth. Record help
them to know strength and weakness of their business and try to solve those issues in their
business to achieve their objectives on time and with limited budget. Maintaining records help
hotel to develop their business in future for effectiveness of their services. Records help to
develop new ways for improvement of business and to make effective utilization of
organizations products and services. Records help to set a aim for business that improves
business and help in overall development.
Planning maintenance work, events and room bookings
Managers work to plan bookings for development of business. Need to analyse vacancy
of rooms that help them to maintain working of their business and to develop abilities and skills
of their employees. Need to manage events in business and make effective use of all available
resources in business. Managers of hotel Four seasons need to check all machineries and
technologies in their business are working properly or not. Need to maintain regular schedule of
their employees in business and give them jobs according to their abilities. Maintenance help
them to reduce damages in their business.
Handling customer complaints and queries
Manager of hotel Four seasons need to handle all their guests and if any problem they are
facing in their hotel then need to solve those issues and problem. If any problem related to their
rooms and services provided to them by hotel then analyse those problems(Kim, Vogt and
Knutson, 2015.). If any confusion about services provided to them customers are able to ask
questions and manager need to answer those questions. If any problem or misconduct happen to
a customer by any employee or services then need to solve those problems. Handling customers
from check in to check out is a duty of a manager.
Promoting and marketing business
Manager need to prepare plan to develop overall presence of their business in mind of an
individual to make them their customers. Need to use different marketing style and analyse the

best that suites their business and implement it for their development. Need to know
effectiveness of their organizations services to implement them in development of business.
Need to promote facilities and services that are provided by their hotel to attract customers.
Marketing help them to engage customers towards their business.
Schedule
Manager of hotel Four season prepare schedule for their employees according to their
abilities. Schedule help them to manage all over working of their hotel.
Achieve goals
Managers main role is to make employees work effectively towards achievement of
organizations goals and objectives and to use all available resources in a way that help them in
achievement of goals and to provide timely support to their customers.
Health and safety
Manager need to maintain and provide safety to their employees in organization so that
are able to work effectively in hotel without fear. Provide healthy food to their customers and
quality products to maintain their overall health.
LO5
Factors affecting food and beverage prices
There are large number of ways and reasons that effects overall prices of food products
and services provided by hotel to their customers(Lu, Ting and Hsu, 2016.) . Hotel four seasons
need to analyse those ways that effect prices of their services.
Weather
Changes in weather affects crops and if they are not able to grow or available in market
or in shortage there are also a hike in their prices which increases prices of food products in an
hotel. Weather changes reduces production of raw materials like crops or vegetables that are
required by food industry that effects overall development of their business and reduces their
effectiveness at a large scale.
Pests or diseases

Damages to crops due to different types of diseases and pests that destroys crops that lead
to their shortage in market which effects their development. Due to damage to the crops which
increase their prices in market prices of food products and services are also increases due to
those damages to crops.
Transportation costs
Prices of oil and gas also effects prices of food products of hotel industry. Because
transportation is require to take food from one place to another which increases their prices in
market. Food need to be stored and require different processing for before development of final
goods. This will effects their prices in market.
Labour costs
Hotel give salaries to their employees and chefs working in their organization and to pay
their salaries their need to maintain cost of their products and services to pay them.
Government taxes
Taxation policies by government on hotel industry and food an beverage effects their
overall prices in market(Ionel, 2016.) . Tax by government on use of particular technology or
raw materials effects prices and make their business ineffective. Rise in tax rates by government
also increases prices of food products.
Income level of customers
Income of customers effects prices of food in hotel. If increase in customers income may
lead to increase in drive for luxury products and services. Income of customers effects their
prices and development of their business at a large scale. Increase in income develops standard
of living of an individual. People are able to afford high prices of luxury hotels due to increase in
their income.
Increase in employees salaries
Salaries of employees increases which increases prices of Four seasons food products.
Due to demand of skilled employees and workforce effects overall prices of organizations
products and services.
Cost of raw materials

Hotel need to analyse prices of raw materials that they are using in their organization.
Raw materials help them in development of business. Increase in prices of raw materials
increases overall prices of services provided to customers. Raw materials price increases with
increase in overall effectiveness of organization services.
Profit margins
Each and every company is working to earn profit and profit margin for business affect
price of hotel Four seasons food products(Ali, Amin and Cobanoglu, 2016.) . Business wants to
earn profit and price is set according to earn profit for their business.
Analyse Menu planning considerations and constraints
Hotel need to set menu for their customers after proper analysis of their wants. Menu
planning need to be effective to develop business and improve effectiveness of organizations
products and services. Menu need to be effective to attract customers towards organization
services. Preparing menu is one of the most important part for overall development of business.
Know your guest and preferences
Hotel Four seasons need to analyse their guests to develop services and implement those
services to engage customers effectively towards their organization and to develop and innovate
effectiveness of their organization. Hotel need to know the preference of their customer about
what they want from their hotel. Need to prepare a list of menu according to those wants of their
customers. Need to analyse each group and their taste and develop menu according to influence
each and every group in development.
Offer variety
Hotel need to prepare a menu which provide variety of services to their customers. Menu
need to be effective to engage customers from every group and to satisfy their want(Neirotti,
Raguseo and Paolucci, 2016.) . Variety in their services help them to attract large number of
customers towards their organizations services. Hotel manager need to analyse all guests are
satisfied with the meal.
Anticipate special needs

Hotel need to analyse special needs that their customers wants and how they are able to
implement those special changes in their business. Sometimes customers will like to hav low fat
products or vegetable products. Manager need to analyse those needs to implement those
changes in their food.
Seasonal and local fresh items
Hotel need to analyse seasonal vegetables and food that are available in market which are
required for preparation of food. And prepare menu for their products and services according to
season. Manager need to analyse availability of raw materials to implement in their business.
Menu that fits event schedule
Hotel need to determine menu according to the event that they are organizing and analyse
requirement of resources according to effectiveness of their event to develop their business and
its efficiency.
Satisfy guests expectations
Hotel Four seasons need to know what their guests are expecting from their services and
provide them goods and services according to their expectation(Radojevic, Stanisic and Stanic,
2015.). For that manager need to analyse current market trends and develop their facilities
according to market trends. Menu need to be attractive and able to satisfy taste of their
customers.
Able to marker easily
Managers need to set menu with ability to satisfy their organizations marketing
objectives. They products and services they are providing are able to satisfy and engage
customers easily.
Effective design
Hotel need to prepare an effective design for their menu to attract customers towards their
services and to engage them with their food products.
Ingredients

Need to analyse ingredients required for preparing food and make efficient use of those
ingredients to fulfil customers wants and desires. Their cost in market need to analysed, and their
availability in market to satisfy customers.
There are different type of menu that are available for F&B outlet. That are mentioned below-
 A la Carte Menu- In A la Carte menu there are several prices for every food items. It is
very expensive as compare to other menu at the table. This includes Eggs Benedict,
Scottish smoked salmon bagel, American pancakes, Poached smoked haddock, French
toast etc., Aperol Spirits etc., in their menus.
 Static Menu- It is the regular menu which is used in overall year. It includes the fast food
items that is various types of Pizza, Burger, Sand-which, Pasta, meat lover pizza and Four
cheese pizza etc.,
 Wine/ Beverage menu- In this type of menu there are variety of wines and beverages are
offered by the hotel. Nastro Azzurro bottle, Heineken bottle, Beck's bottle, Stravechhio,
Frangelico etc.,
 Du Jour Menu- This contains special or particular specialized food item for that day. It
includes the Vegetable and cheese sand-which, Tuna and olives sand-which, Insalata
Mista, Minestrone, Cheese selection and Norwegian salmon etc.,
 Dessert Menu- It includes the menu which contains sweet dish which would be served
after the dinner. It contains Ice cream, brownie, lava cake, hot chocolate cake, cheese
selection and Italian cheese selection etc.,
Conclusion
Hotel Four seasons need to develop synthesis technology to reduce wastage and develop
smooth working in their business. Need to bring creativity and innovation in their organization to
maintain their effectiveness and towards overall development of their business. Manager need to
be effective for overall development of hotel Four seasons help to recruit and train effective
employees that help organization to achieve their goals and objectives and require innovating
services of their organization. Menu pricing help in increasing profitability of business. Menu
pricing must be done after analysing government taxes and income of customers. Need to

prepare proper planning about food included in menu by analysing market trend and preference
of customers and need an effective design to attract customers.
References
Books and Journal
Ali, F., Amin, M. and Cobanoglu, C., 2016. An integrated model of service experience,
emotions, satisfaction, and price acceptance: an empirical analysis in the Chinese
hospitality industry. Journal of Hospitality Marketing & Management. 25(4). pp.449-
475.
Baum, T., 2019. Does the hospitality industry need or deserve talent?. International Journal of
Contemporary Hospitality Management.
Bharwani, S. and Jauhari, V., 2017. An exploratory study of competencies required to cocreate
memorable customer experiences in the hospitality industry. In Hospitality Marketing
and Consumer Behavior (pp. 159-185). Apple Academic Press.

Ionel, M., 2016. Hospitality industry. Ovidius University Annals: Economic Sciences Series.
1(1). pp.187-191.
Jones, P., Hillier, D. and Comfort, D., 2016. Sustainability in the hospitality industry: Some
personal reflections on corporate challenges and research agendas. International Journal
of Contemporary Hospitality Management. 28(1). pp.36-67.
Kandampully, J., Zhang, T. and Bilgihan, A., 2015. Customer loyalty: a review and future
directions with a special focus on the hospitality industry. International Journal of
Contemporary Hospitality Management. 27(3). pp.379-414.
Kim, M., Vogt, C.A. and Knutson, B.J., 2015. Relationships among customer satisfaction,
delight, and loyalty in the hospitality industry. Journal of Hospitality & Tourism
Research. 39(2). pp.170-197.
Ling, Q., Liu, F. and Wu, X., 2017. Servant versus authentic leadership: Assessing effectiveness
in China’s hospitality industry. Cornell Hospitality Quarterly. 58(1). pp.53-68.
Lu, C.C., Ting, Y.S. and Hsu, Y.L., 2016. The Review of Work and Family Balance among
Employees in Hospitality Industry in Taiwan. International Business Research. 9(9).
pp.51-57.
Neirotti, P., Raguseo, E. and Paolucci, E., 2016. Are customers’ reviews creating value in the
hospitality industry? Exploring the moderating effects of market positioning.
International Journal of Information Management. 36(6). pp.1133-1143.
Ozturk, A.B., 2016. Customer acceptance of cashless payment systems in the hospitality
industry. International Journal of Contemporary Hospitality Management, 28(4),
pp.801-817.
Pirani, S.I. and Arafat, H.A., 2016. Reduction of food waste generation in the hospitality
industry. Journal of Cleaner Production, 132, pp.129-145.
Radojevic, T., Stanisic, N. and Stanic, N., 2015. Ensuring positive feedback: Factors that
influence customer satisfaction in the contemporary hospitality industry. Tourism
Management, 51, pp.13-21.