Hospitality Operation: Explaining the synthesis and creativity of Food Production and Food & Beverages Service Systems

This report explains the synthesis and creativity of food production and food & beverages service systems in the hospitality industry. It also analyzes the roles and responsibilities of food & beverage managers and the factors affecting menu pricing in food & beverage outlets.

Hospitality
Operation

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
Explaining the synthesis and creativity of Food Production and Food & Beverages Service
Systems-......................................................................................................................................3
Critically analyse roles and responsibilities of Food & Beverage Manager/ Restaurant
Manager/ Bar Manager/ Banquet Manager across The Food & Beverage department-.............5
Identifying and analyzing the factors which affects Menu Pricing within Food & Beverage
Outlet-.........................................................................................................................................7
Analyzing the Menu Planning consideration and constraints across the Food & Beverage
Operations-..................................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Hospitality Operation plays a major role in the hospitality industry. It includes key
functional discipline that are ethics, marketing, leadership and management etc.,
Marriott Hotels & Resorts is founded in 1957 by J. Willard Marriott. It had its
headquarter in Bethesda, Maryland, United States. It is situated at number of location with 567
hotels. The above report includes explanation to creativity and synthesis of food production and
F&B Service system. Critical analysis of roles and responsibilities of Food & beverage manager.
The report further carried froward with the identification of factor which affects pricing of menu
within Food & Beverage outlets. Report ends with analysation of menu planning consideration
and constraints across Food & Beverage Operations.
MAIN BODY
Explaining the synthesis and creativity of Food Production and Food & Beverages Service
Systems-
Food production refer to specific processes which is used for making food ready to eat.
The general term of the food production is cooking. It also includes other step which are
involved in developing meal from the grocery product like marinating and slicing meat before
grilling that. There are different types of food production that includes selection, cultivation,
harvesting, crop management, crop production, baking, preserving, pudding, pasteurizing,
carving, fermenting, drink, butchering, pickling and candy making etc.,
 Baking: It is the method of preparing food by using dry heat that is generally with the
help of oven.
 Fermenting: It is the process in which conversion of carbohydrates into organic acids or
alcohol using microorganisms that is yeasts or bacteria (Hassanien and Dale, 2019). In
Marriott Hotels it is very popular as there are widely consumed fermented foods that are
olives, vinegar and cheese.
 Pasteurizing: It is very important type of food production under this milk is pasteurized
for the further food processing.
There are many processes of food production which can be used in the Marriott Hotel for further
food processing. It can be stated below-
 Slicing or chopping of the food and vegetable while preparing food.

 Curing the food.
 Grinding and marinating the raw material before making the dish.
 Food fermentation is very important in the Marriott Hotel.
 Boiling, frying, steaming, broiling, mixing and grilling are essential steps required for
food processing (Breidbach and et.al., 2018).
 Gasification of the soft drink that is required for preparation of beverages.
 Packaging and preserving of food product by vacuum pack so that it can be preserved for
long time and kept fresh.
 Processing of food juice for the mock tails preparation in Marriott Hotel.
 Removing outer layer of fruit and vegetables either by skinning and peeling.
There are various service styles which is used for serving food & beverages to the customer in
hospitality industry. Above described are some prominent styles of services-
 English or Family Service: The contribution of host is must. Waiter bring food on the
platters, showed their host for approval and further if host approves then the platters are
placed on tables (Kuo, Chen and Tseng, 2017). Either host make food portion and serve
guest or let waiter to serve food.
 American or Plate Service: Food is served on the guest's plate in kitchen itself in the
predetermined portion. Accompaniment served with food, presentation, and color that are
determined in the kitchen only. Further then food plates are taken to the guest. This
service is generally used in coffee shops where fast service is needed.
 Cart French Service: Food is assembled and prepared at the table side. Food is selected
by guest from cart while they are sited at their table and later it is served to them from
right. It is offered to the small groups of the VIP people.
 Silver Service: In this type of service food must be presented to guest on silver platter
and casserole. Table is also set with the sterling silverware. Food is portioned onto the
silver platters in kitchen. Further platters are placed on sideboards with hot plates or
burners.
 Russian Service: It is identical to Cart French services barring server place food on
platters and further serve it from left side (Chan and Hsu, 2016).

 Assisted Service: In this type of service guest enters the dinning area, take their plates
and further go to the buffets counter and then help themselves. Guest can partially receive
service at their table or plate can be replenished by them only.
 Self Service: In this service, guest enters dinning area and then select food item. Coupons
is payed by them for particular food item. Then they go to food counter and coupon is
given for getting selected food. The own plates are taken by guest to table and eat.
 Cafeteria Service: This type of service is available in hostels, industrial canteen and
cafeterias. They had limited menu and space. Cutlery is hand over to guest. Tables are
also not covered. It is the quick service. Many of the time high chairs are rendered for
eating the food at narrow table (Victorino and et.al., 2018).
Critically analyse roles and responsibilities of Food & Beverage Manager/ Restaurant
Manager/ Bar Manager/ Banquet Manager across The Food & Beverage department-
Food and Beverage Manager-
The Food and Beverage Manager is tourism and hospitality professional who is
specialized in planning, forecasting and controlling the food and beverage orders for the
hospitality property. Manger manage finance related to overall process of food and drink
purchasing for Marriott Hotel premise.
The roles and responsibilities of Food & Beverage Manager are as follows-
 Financial- The Food & Beverage Manager performs financial functions that are stock
control, purchasing F&B stock, Goods receiving, storage control. Along with that they
also had to plan and carried out the budget of F&B, related financial report, budget and
other financial duties and responsibilities.
 Menu- F&B Manager can have its contribution for updating and designing of the
restaurant and Marriott Hotel's menu. They can work with chef and assist them with
planning of the menu further. Maintaining food trend and preference of their customers
so that they can satisfy them with the inundation in their dishes and Marriott Hotel
service (Chandiok and Sharma, 2017). Pricing of menu is also to be set by manager.
 Managing Staff- An F&B manger is also responsible for hiring, recruiting, evaluating,
training and terminating their staff. They had responsibility to hire skilled and talented
employees for their Marriott Hotel staff so that they can perform their duties and

responsibilities well. They also had duty to further train staff for performing their task
well with quality services quickly on time.
 Customer Service- Food & Beverage Manager is responsible for being sure that needs of
consumer can be addressed by them. They must be assured that they render high quality
services to their guest on time. Thus further also had to deal with issue which might arise
among daily operation services.
 Planning- The F&B manager must plan, create, distribute and maintain weekly schedule
for their staff and then communicate changes to them is it is required. The menu and
Marriott Hotel's budget is to be planned and prepared by them so that it can be profitable
to the Marriott Hotel and affordable by guest as well. This is helpful for them in
rendering pleasant experience to their guest by collaborating with the Executive Chef
(Gursoy, 2018). Further, had complete planning of food events and well coordinating
with staff so that they can perform their duty well and communicate with each other.
 Controlling- The costing of food & beverage must be controlled by the manager
through assisting management while purchasing them. They also must control and
maintains effective profit and loss. The labor cost should also maintain by budget,
demand pattern and efficient manner. Must have control on its all staff that what
functions are being performed by them and where they are lacking. If they are lacking the
proper training should be provided to them. Checking whether high quality F&B services
are rendered by them to their guest or not. Their customer are satisfied or not. All
functioning in the Marriott Hotel must be controlled by F&B manager.
 Leadership and management- It is the primary duty of F&B manager. They had to fill
any requirement that can as Host, Server, Bartender and Wait Assistant etc., for relieving
back-up staff when there is peak season or when staff is short. They must conduct the
leadership meeting on weekly basis so that they can resolve issues which are meet by
their employees and motivates, encourage them for keeping their good work ahead
(Pirani and Arafat, 2016). Must support and implement club programs and initiatives that
are requested by the management.

Identifying and analyzing the factors which affects Menu Pricing within Food & Beverage
Outlet-
There are various factors which affects the pricing of menu across Marriott Hotels. It can be
described below-
 Individual need for Nutrition- The need of nutrition for each individual can be
depended on their particular age, gender, level of activity and body size. If individual is
fatty person the nutritional diet is required then salad, sugar free and less oil food will be
asked by the individual for their carvings but if any individual who is thin and generally
male gender or not must nutritional conscious they won't prefer such thing they need the
particular food taste (Pirani and Arafat, 2016). The pricing of food may vary according to
the food nutrition choices.
 Special Occasion- The pricing of the food can be hiked as per the particular occasion. As
the food choices of the individual also may vary according to the occasion's purpose. The
various occasions may be festive and birthdays can have special dishes so that it renders
the importance of that occasion. As on the time of Christmas and New Year there is so
rush at restaurants and Marriott Hotels as many of the people have their vacations and
they enjoy this with their loved ones and family. So the pricing of the menu eventually
rises and could have high pricing as compare to the off season.
 Personal Preference- If any individual had its own preference which must be followed
by the Marriott Hotelier while rendering them food of their choice. For this they had to
pay extra charges as they had implemented changes in their general dish. Personalized
dish according to the like and dislike of the individual can have changes in the menu
pricing in the F&B outlets.
 Budget- Sometimes the choice of food is depended on the cost of that particular food
item as how much an individual can spend or afford that food or not. As the expensive
food item may not be always high nutritional. So it is not necessary that each and every
individual could select the expensive food item for eating (Mehta and et.al., 2019). So the
F&B outlet can put the affordable pricing for that food so that it can be afforded by each
and every individual who visit the outlet for having food there.
 Variety- Combination of various types of food can also be the factors which could have
changes in menu as combining meat with rice and the vegetables and making a balanced

diet a more interesting. So it could have hiked or inundation in menu pricing as the
combination of some food in the dishes.
 Presentation- A well presented dish or meal must look, taste and smell good so as per
the appeal. This factor affects the pricing of that particular food at the F&B outlet. IT can
be very prominent that big Marriott Hotels and restaurant serves dishes with particular
presentation which make their dish or meal attractive to the guest thus it can have hike in
pricing for that further in menu.
 Availability- Individual generally purchase that food which is readily available to them.
Some food items are difficult to obtain or could be available at particular time period so
this rare food item could have a monopoly in the market and can have changes in their
pricing as per the demand of that particular product in the marketplace among consumer.
 Location- This factor also affects the pricing of menu as it can have huge impact on the
arrival of consumer to that place. As on the hilly location pricing of the food is very high
as surviving there and opting their business activity there is much and more difficult so
they charge somehow little high amount for that food which they are providing to the
traveler who are visiting to those place (Melissen and Sauer, 2018). People also prefer to
eat that at high price also as they won't have any such option available there which can be
taken by them. As the location plays a major role in the pricing of the food menu.
Analyzing the Menu Planning consideration and constraints across the Food & Beverage
Operations-
Consideration for menu planning:
Special Needs-
The planning of menu depends on special needs of their consumers. It can be as per the
different categories of customer who visit the restaurant. As the menu could have special dishes
for the children and old age people as per they both would prefer the low spicy and healthy food
for them. This can avail better option to them so that if an individual visit Marriott Hotel with its
family than it can be better for them to select food for their children's and old aged member of
their family. It is helpful for the outlet to offer variety of the food to their consumer as per their
special needs. There can also have an option in there food whether it could be spicy, low spicy
and medium spicy it could be based on the customer's need what they prefer and thus there food
can be according to that.

Kind of customer's-
There are many kinds of consumer who visit the F&B outlet thus the menu must be
planned according to them. There are several options available to the variety of consumer in the
menu. There must be food item according to the kind of consumer as for children, youth, middle
age people and old age people. So the menu must have consideration of all aged people and thus
they could have option in the find items according to their choices (Min, Swanger and Gursoy,
2016). This is the major thing which must be considered by the outlet while planning menu as it
plays a major role in satisfying the consumer who visit the outlet for having an amazing food
experience there.
Constraints for planning of menu:
Equipment Available-
The equipment which are not available in the outlet. If there are no equipment available
for particular dish then that dish can't be added in the particular menu. So the availability of
equipment is very essential for planning the menu as it must be first optimized at the resources
are available in the Marriott hotel or not. Requirement must be available at the hotel so that they
can have all things available in their menu and could render high quality services to their guest.
Staff required-
If there is limited staff available in the Marriott hotel than they can't be able to provide
plenty of dishes at one time so they had to plan the menu according to their number of staff.
They had to first optimize that they had appropriate staff or not so that if they nit have then they
can have limited food items in their menu so that they can render all dishes to their guest.
There are many types of menus which are available for the F&B outlet. Some of these are
mentioned below-
 A la Carte Menu- Menu price of A la Carte Menu are separate for each food item. It
could have great option for its customers. There are variety of combination which can be
selected by the consumer for their meal from A la Carte menu. The pricing of A la Carte
menu items is more high as compare to Table d'Hote menu (Filimonau and Naumova,
2019). Consumer can offer varied combination of the breakfast bread, juices, pancakes,
special egg dishes, waffles and meat dishes from A la Carte breakfast menu.
 Wine/Beverage Menu- Many F&B outlet offer wine and beverage menu for their guest.
The menu often include special wine that are red wine, white wine, Scottish wines, rose

wine, sparkling wine, sweet wine, coffee and mock-tails in there wine and beverage
menu.
 Static Menu- It is the menu which is offered in the overall year. It is commonly used
menu in the fast-food restaurants. In the menu of Hotel Marriott they provide Pizza
Margarita, Pizza Vegetarian, Veggie Burger, Marriott Burger, Steak Sand-which, Toast
Sand-which to their consumers.
 Du Jour Menu- This type of menu include the special dish for the day. In hotel Marriott
this menu changes on daily basis they render as per the availability of the seasonal item.
They may offer sometime chef special dishes, soups, special desserts, sweet dish, dark
chocolate bundt cake and Black cobbler etc to their customers.
 Dessert menu- Dessert menu offers special dessert at the F&B outlet. The hotel Marriott
has a special dessert and along with that the consumer can also customize their dish
(Ionel, 2016). They offer lava cake, The Hop Local Ice Cream, Lemon Italian Cream
Cake, Black Cobbler and Dark chocolate bundt cake etc., to their guest.
CONCLUSION
From the above study it has been concluded that the hospitality operation plays a major
role in the hospitality industry for rendering high quality services to their guest. The hotel must
have appropriate operation and management in their outlet so that they can satisfy their consumer
as per their needs and demands. All the guest and visitors at hotel could have an amazing
experience with the hotel and want to revisit it again. Thus, by using this they can attract wide
range of consumers to their outlet and can earn huge profit and revenue for them and could
compete with other outlets effectively.

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