Factors Affecting Menu Pricing in Food & Beverage Outlets

Hospitality
Operation (C1)

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
1. Synthesis and creativity of the food production and food & beverage service system...........1
2. Role and responsibility of Food & Beverage manager within Food & beverage department 1
3. Identify and analyse the factors affecting menu pricing within Food & beverage outlets......3
4. Menu planning consideration and constraints within food & beverage operations ...............5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Hospitality industry is broad part of service sector which involve lodging, food and drink
services, event planning, theme park, transportation, cruise line, airline as well as additional
fields within tourism industry (Alhelalat, 2015). In simple terms it can be said that respective
industry concentrates on satisfaction of customers by creating goods and services which meet
their needs and wants. Moreover, hospitality is relation within guest and host as well as the act
or practice of being hospitable. There are several operation within hospitality industry such as
reception & entertainment of guest, visitors, resorts, membership club, conventions, attractions,
special events as well as some other services for travellers and tourist. This report is based on
Ace Hotel London Shoreditch which is located at 100 Shoreditch High street, Hackney, London,
E1 6JQ, United Kingdom. Respective hotel offer extensive menu which caters for variety of
dietary needs. Hotel has free Wi-Fi services, gym, basement bar, restaurant and 24 hour desk.
This report will going to discuss synthesis and creativity of food product & beverage
service system. Along with this, role and responsibility of food and beverage manager will going
to be elaborate within same department. In addition to this, factors will also analyse which
affecting menu pricing of food & beverage outlets. In last part of report, menu planning will
consideration within food & beverage operations.
MAIN BODY
1. Synthesis and creativity of the food production and food & beverage service system
Making food is activity which simply means that converting raw material into a dish or
eatable food item through overall food production system. Hotels and restaurants are well known
for services so they prepare food for customers as per their taste, needs, and requirements so that
they can satisfy the customers and gain high profits (Ali, Murphy and Nadkarni, 2014). The
process of displaying food by hotels, food stalls, restaurants is known as Food & beverage
service system. It involves veg food, non-veg, soft drinks, alcohol and many more. In today's
world, people prefer and choose those restaurant which provides creative and attractive food.
This helps hotels in making good market position and survive in the market for longer period. In
order to compete with rivals, it is necessary for companies to give unique and different services
to customers. In context to Ace Hotel London Shoreditch, they serve food to customers in 3D
style so that customers get attracted towards it and find it unique. The other strategy that
1