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

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).