Hospitality Operation: Food Production and Food & Beverage Services

This report discusses the creativity and synthesis of food production and food & beverage services systems, roles and responsibilities of a food & beverage manager, and factors affecting menu pricing within food & beverage outlets.

Hospitality
Operation

Table of Contents
INTRODUCTION...........................................................................................................................1
1.Synthesis and creativity of the Food production and Food & Beverage Services systems.1
2. Critically analyse roles and responsibilities of a Food & Beverage Manager...................3
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets.5
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations (Restaurants, Events & Catering services)...........................................................7
Menu Planning constraints.....................................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Hospitality is considered as the relation among host as well as guests or act of being
hospitable. Mainly, this involves the guest entertainments, reception, resorts, attractions, events
and other services for visitors. Moreover, hospitality operation is also related with managing
relations among regional or global tourists. This includes various activities such as providing
staying facility at hotel, food and others (Bowie and et. al., 2016). As per the scenario, the
undertaken organisation for this report is Holiday INN Hotel which is situated in Candem Town
London, UK. It is also called the heart of Camden. This report covers the creativity as well as
synthesis of food production and food &beverage system, role and responsibilities of food
&beverage manager, identification and analysis of factors that impact menu pricing. Moreover,
analysis of menu planning within food & beverage operations are also discussed in this report.
1.Synthesis and creativity of the Food production and Food & Beverage Services systems
Generally food production is whole about developing food where raw material are
transformed into ready made dishes for individuals use within hospitality industry. This
procedures is comprises of scientific approaches and it have various divisions as well as it
initiate with basic things such as cleaning, packing, segregating, developing, adding ingredients
at appropriate portions and many more. So, within Holiday INN Hotel, Food production systems
encompass whole entities which are included into preparation of food items, through
transforming raw materials into final dishes for customers. Food & Beverages system is widely
defined as procedures of making, presenting as well as serving food and beverage to clients
(Ionel, 2016). The synthesis as well as creativity of food production as well as food & beverage
services system are essential. So for its synthesis and creativity Holiday INN Hotel described
food production and food & beverage service system which are as follows:
Food & Beverage service system:
The food & beverage is categorised into two sub- system within Holiday INN Hotel
that are operating at similar period. Both system are service sequence and consumer process.
Moreover, both are discussed below: The service sequences: This is regarded as the system in which the services are provided
to customers in sequence manner. In Holiday INN Hotel, the service sequences is
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fundamentally concerned with delivery of food & beverage to guest. So, with the
assistance of this system they can able to provide service to customers in effective way.
 Consumer process: This is regarded as the process in which the the order is taken from
consumers, serve foods to them and take feedbacks. In Holiday INN Hotel, this process is
concerned with consumers experiences that is undertaken for ordering, serving,
consumable and others (HOSPITALITY FOOD & BEVERAGE SERVICE. 2019).
 Silver plate service: This is considered as the method of food services at table. It
generally involves serving food items on table. Moreover, this is techniques of
transferring food from a services dish to the plate of customers from left. This is
performed through waiter with the help of forks as well as spoons from diner's left.
 English service: This is the method of serving private dining room or restaurant food
items where waiter serves each and every customers from a huge dish, initiating with host
at the head of table.
 Cart service: The food is prepared as well as arranged at table-side. The customers
choose food from the cart while sitting at its tables. Moreover, it is generally served from
right. This is provides for small groups of VIPs.
 Snack bar service: the snack bar is generally considered as an inexpensive food counter
which is a portion of permanent framework in which snack foods as well as lights meals
are sold. This is often a self service system.
 Gueridon Service: Within this services, partially cooked food from kitchen is taken to
gueridon trolly in order to cook it totally. This partial cooking is performed beside guest
table to attain a specific appearances as well as aroma of food and to exhibit
showmanship. This also provides a full view of food. Moreover, the waiter requires to
perform the role of cooks partially as well as requires to be dexterous.
 Buffet Service: This is a kind of services in which the customers get plates form the
stack as well as goes to buffet counter where dishes are kept into huge casseroles as well
as platters with burners. The consumer may serve themselves or may request the server
behind buffet table to serve. Moreover, into sit down buffet restaurants, the table are
organised with cutlery and crockery in which customers may sit as well as eat thereafter
replenish its plates.
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 Banquet services: In this, the food that is prepared into kitchen served food upon all
person's plates from the left side of guest. For replenishment, the hotel or restaurant
waiters keep food platters in front of customers (F & B Services - Types Of Service.
2019).
Food production process:
The food production process that is followed by Holiday INN Hotel food production
department are discussed below: Purchasing products: In this process, the market analysis as well as selection of
wholesalers, suppliers as well as contemporary market price are to be analysed by food
production department (Law and et. al., 2013). So, in relation to Holiday INN Hotel, the
food production department have to purchase the products effectively and efficiently so
that they can able to serve quality food items. Receiving the product: After purchasing the overall products, Holiday INN Hotel food
production department receive it from their suppliers. Also, check that for appropriate
quality. Storing and issuing product: This is regarded as the third stages of food production. In
this Holiday INN Hotel food production department perform work related to storing
received supply as well as issued that to associated person. Moreover, it have to manage
old as well as new material into stock.
 Preparing and presenting food: This is considered as the fourth stages of food
production. It involves development of several dishes as well as fresh beverages. In
Holiday INN Hotel, its cooks produce several food items as well as it prepare dishes
which are so much presentable through arranging food upon platter and decorate it in eye
catching way.
2. Critically analyse roles and responsibilities of a Food & Beverage Manager.
Food & Beverage manager is mainly considered as an individuals who buy as well as
manages the stock for hospitality sector. It plays vital role and responsibilities as they are
accountable for overall operations (Kuo, Chen and Tseng, 2017). It also hire employees, buy
food and stock as well as assures that each and every staff is trained upon appropriate preparation
of food, correct and legal alcoholic beverage services and others. They are who are accountable
for managing as well as developing restaurant. Moreover, it is also accountable for various tasks
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like marketing strategies, monitoring food quality, creating menus and others. Moreover, The
manager of food & beverage do not has any monotony routine, they examine the external
situation as well as bring favourable changes into F&B department operations. In addition to this,
it is a role with plenty of responsibilities. Also, their responsibilities involves several financial
tasks like buying, stock control, storage control, receiving of goods, monitoring budgeting as
well as financial reports. So, some roles and responsibilities which is played by food & beverage
manager in Holiday INN Hotel are discussed below:
 Manage food service staff: Managing the staff of food services are essential within
hospitality industry. So, the food & beverage managers of Holiday INN Hotel are often
accountable to recruit, hire, train, evaluate as well as terminate staff of food services.
These managers have to understand how to spot anyone who will perform well with
another members as well as who are interested to learn the new job aspects for which
they get recruited (Buhalis and Leung, 2018). Its manager have to present organisation as
well as communication skills at the time it lay out job expectations for staff and assess
how workers can able to met the standards over a stipulated period. It main aim is to
develop a cohesive, empowered group which is consumer service oriented as well as
revenue driven.
 Comply with food safety standards: Within hospitality industry, it is vital for food &
beverage manager to set food safety standards. In Holiday INN Hotel, food & beverage
manager role is to give knowledge about this particular standard which have to the
comply their as well as assures that its staff have understanding related to them. Also,
checklists as well as internal method are often developed by respective manager to assist
its subordinates to company with food safety standards in simple manner so that they may
concentrate upon the consumer care.
 Design and update menus: Effective food and beverage manager understand its sector
as well as targeted clients in best way and also have understanding of consumers trends
into food and beverage industry as this aids them to keep its hotel offerings fresh as well
as likeable to consumers (Lugosi, 2014). Few respective managers responds with options
of menus which will aids that guest to be on its diet and enjoy the experiences of dining
out. So, in Holiday INN Hotel its food & beverage manager role and responsibilities is to
design their menu in such a manner that innovative dishes may be prepared into
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budgetary constraints as attract sales. Its manager may also considered pilot programs for
new dishes to assure that these new one enhances its revenues as per desires (What Does
a Food and Beverage Manager Do?. 2018).
Some more role and responsibilities of food & beverage management are mentioned below: Assuring effective customer service: the most essential responsibilities of respective
manager is that they have to effectually coordinate the overall practices among back as
well as front house in order to deliver superior customer experiences quality. So,
respective organisation restaurant manager have to monitor that whole things are
happening effectively or not. Developing marketing strategy: This is also the crucial responsibilities of restaurant
manager to develop effectual marketing strategies as well as executing advertisements,
planning events, campaigns and others for enhancing business as well as boost interest.
So, respective organisation restaurant manager can promote and sell their catering
services to potential and existent guest and also rental that for private events.
 Planning menu: This is responsibilities of respective manager involves planning out
menu for restaurant after consulting with its executive chef based on food preferences of
their targeted clients. So, for this the manager have to be smart enough so that they can
able to perform the prior approximation of food costs and profitability. So, respective
organisation manager have to concentrate upon some points at the time of deciding menu
such as try to develop something special in its menu, keep the language simple and
others.
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets.
Within food and beverages outlets, a menu represent a list of food & beverages that is
provided to guest as well as the prices. The main intent of menu is to convey the offerings of
food and prices. In order to set the efficacious menu price the manager of food & beverage need
to perform market analysis as well as concentrates upon which dishes or food items is most
preferable by guests (Lordkipanidze, 2018). Because of changing tastes and preferences of the
customers the price of food item also get changed. Therefore, the factors that impact the menu
pricing in Holiday INN Hotel are discussed below:
 The utility and demand: Eventually, the price of food items is changing as per the
consumers demand. So, during that period the demand of that food is elastic as well as
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few differences is there into its price which outcomes into changes quantity. In inelastic
demand, a changes into price do not influence the demand insignificantly. So, the utility
and demand is the factors that affects Holiday INN Hotel menu price as when there is
more demand for specific food items then their managers may increase the price of dishes
mentioned into its menu in order to gain more profitability effectively.
 Extent competition into marketplace: At current time, within hospitality sector various
kinds of hotel as well as restaurant facilitated efficacious services. They are using
appropriate marketing strategies for grabbing the attention of guest towards food items.
Moreover, they keep also keep special dishes which offers through them. Also, there are
various competitors within respective sectors that are offerings similar food and services
to customers. So, this is the factors that affects the menu price of Holiday INN Hotel. As
because of enhanced competitions the hotel and restaurant increase its price and impact
its menu within food & beverage industry.
 Weather or temperature: Weather or temperature is the considered as the vital factors
that impact the menu prices. As whole crops are impacted through weather during leading
seasons. In case the developing season is very much wet,dry and so on the crops can not
thrive (Li and et. al., 2013). So, there is the scarcity or lack of crops which means that
this will enhance its cots. Where as the effective growing season outcomes into surplus,
the cost of food may reduces. As due to all these, the cost of food get affected which
impact the menu price. Therefore, it is the factors that may affect the Holiday INN Hotel
menu pricing as if they get thing at higher cost so it will enhance their food item cost
accordingly.
 Transportation cost: This is regarded as the expenses that is included into moving
products from one place to another that are often passed on to clients. So, the
transportation cost is the factor that affects the menu pricing as when the gas as well as
oil price get higher then this will cost more to transport food item by the step such as
processing facility and others. It will affect menu price. Therefore, in order to prepare
food Holiday INN Hotel bring items from different places so it will impact their menu
pricing.
 Labour cost: This is regarded as sum of overall wages paid to staff and the cost of staff
benefits as well as payroll taxes paid through an employer. This factors is vital as staff
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are very important for every hotel and restaurant as they prepare and serve food to
customers (Kim, Lee and Fairhurst, 2017). So, for preparing the food items Holiday INN
Hotel required various cooks which has effective understanding and ability to represent
food items in attractive way. Therefore, as the cost of labour enhances so respective hotel
have to increase the price of its menu in order to gain more revenue and paid higher
salary to them (Factors that Affect Food Prices, 2019).
 Social factors: It is an other factor that may impact the menu pricing as government has
changed the legislation and tax rates that directly affects menu pricing as it get enhanced.
Moreover, this impacted the Hotel INN negatively as enhanced tax rates increase the food
and beverages prices.
Thus, all the above mentioned factors affect the menu pricing of Holiday INN Hotel in
effective and efficient manner.
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations (Restaurants, Events & Catering services)
Menu planning is regarded as the practices of planning what customer will prefer to eat
during lunch or dinner. It is the method of organising meals ahead of time. Within Food &
beverages menu planning is the vital aspects as this is help customers to suggest what they like to
eat. Moreover, it is the wider way which ensure to eat balanced diet as well as meeting the
nutritional requirements (Losekoot and Sherlock, 2013). During menu planning, Holiday INN
Hotel concentrates upon several aspects that is needed such as tastes and preferences of
consumers. For preparing the menu planning, the overall marketing practices as well as
customers reviews are taken regarding dishes or food items.
For the consideration of menu planning respective hotel need to comply process to represent
meals at certain time. For it, main course are assessed in advance as well as menu are prepared
for a month or week. So, Holiday INN Hotel menu planning consideration are discussed below:
 Get knowledge about guest and preferences: In case any restaurant or hotel want
successful operations, they have to concentrate upon various kinds of guests as well as
analysis its taste and preferences. If it is the Chinese restaurant then they have to prepare
menu accordingly and many more (Chanand, 2016). So, Holiday INN Hotel manager
have to get knowledge about their guest so that they make menu as well as serve food or
services to them as per its tastes and preferences.
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 Offer variety: As a host, this is the accountability of them to entertain its guest as well
as organise the things in best way so that it want to visit again and again. Also, the menu
are prepared through considering their reviews and feedbacks. Moreover, facilitates
varieties to their customers so that they come again and again into its hotel.
 Anticipate special requirements: With various health related as well as religion
problems and choices. The manager of restaurant or hotel have to anticipate the certain
dietary needs while menu planning. So, the customers of Holiday INN Hotel has special
diet they obey like low fat, vegan and others. Therefore, before arranging any events or
dinner, it has to identify the requirements of special dietary so that respective hotel
catering manager may address those requirements accordingly.
 Menu that fits schedule: Time is vital factors for all entities so in order to ascertain
menu for particular guest (Law, Buhalis and Cobanoglu, 2014). For example: Christmas,
birthday events and others needs special menu. In ace the event or programmes is
beginning with lunches or breakfast then in menu there should be some items that will be
considered for longer term without ruining the food integrity if they have limited time. In
respect of Holiday INN Hotel, if any events are organised then they have to prepare menu
that fit the time period.
 Seasonal and local fresh items: While planning menu, Holiday INN Hotel have to
consider seasons as well because this plays crucial role within food and beverage
department involving seasonal and local dishes within menu may actually represent the
areas as well as time. Other essential factor is to prefer events areas as well as famous
dishes from regional places. Moreover, it may also add into ethnic food items are per
demand and location of events. So, having dishes from several sources into menu may
develop it more attractive (Factors to Consider While Planning Menu, 2018).
Menu Planning constraints
Various constraints of menu planning in respect of Holiday INN Hotel are described
underneath:
 Availability of ingredients: It is regarded as the factors which work as a constraint while
adding few food items into restaurant or hotel menu. In few places, several types of
dishes are not easily available as well as if accessible at high price (Tussyadiah and Park,
2018). Therefore, this is vital for services facilitator to analyse all ingredients which is
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needed to make food according to the clients requirements as well as availability of
particular ingredients at affordable cost.
 Types of targeted market: It is the another factors that considered as the constraint at
the time of menu planning for offering the food items as per the demand of the targeted
market. In respect of Holiday INN Hotel, its targeted market is London individuals of
whole class and specially to those for whom the quality matters so much and wants
variety of dishes into its menu. Therefore, for respective hotel this is important to
segment the market through utilising STP model for acknowledging the clients
requirements.
 Skills of employees: While preparing the menu, this is important to have skilled
employees. In case the workers are not very much competent then they will not able to
provide special food items into its menu (Gustavo, 2013). In respect of Holiday INN
Hotel, before planning its menu they has to evaluate aspects like abilities, skills of person
to make Chinese, Italian and other dishes.
Menu planning undertake 4 kinds of constraints as well as consideration which are
variety, seasonal, taste, occasion and balances this aids them to choose food menu as well as
develop appropriate decisions. Within hotel there are various kinds of menus in which prices of
every food items are discussed separately that are:
 Du Jour Menu: It is considered as 'of the day' which describe that menu is not only
limited to soup as well as cocktail. It provides some flexibility for small and busy
restaurants as this can be customised each and every day. Holiday INN Hotel may
facilitates this menu through writing of chalkboards or may also display digitally.
 A la Carte Menu: In this menu the price of the menu is utilised for separating the each
food items as well as services price. It includes effective preferences for its clients that
grab the attention and provide freedom to choose menu.
 Wine / Beverage Menu: Within this particular menu, various restaurant provides
beverages as well as wine with their prices to its clients. So, Holiday INN Hotel can
facilitates this menu for rendering special teas, cocktails, wines and other information to
its clients. Moreover, this undertakes a variety of cocktails as wines based on consumers
preferences.
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 Day Menu: Generally restaurant facilitates some food items that is can be consumable
during day time. Moreover, the food & beverages render into day menu which is also
called as brunch, lunch and meal. It undertaken into balance factors in which clients
choose the dishes that they wants.
 Desert Menu: Within hotel or restaurant, the respective menu is consists the list of
dessert items which are available with them. This involves ice creams, sorbets and others.
 Prix Fixe Menu: Within restaurant, this particular menu is providing this means that they
are offering a meal at fixed price. Generally, the words prix fixe are related with a multi
course meal that are four course prix fixe dinner or three course prix fixe lunch. So,
Holiday INN Hotel can offer prix fixe meals on some special occasion such as Christmas
day, new year eve's, valentine day and others.
CONCLUSION
As per the above report, it has been concluded that, hospitality sector is board industry of
business surroundings and this is famous for service rendered through them. Restaurant as well
as hotel that comes under this industry performs with the aim to satisfy their guests that only
happens if its requirement is accomplished. Also, Food production systems encompass whole
entities which are included into preparation of food items, through transforming raw materials
into final dishes for customers. Moreover, there are various hospitality operations which are
render through hotel like attractions, entertainment of guest. Special events and others services.
Moreover, the manager of food and beverage plays crucial roles and responsibilities such as
manage food service staff, comply with food safety standards, design and update menu and
others assists them to perform their duties effectively and attain organisational objectives. There
are various factors such as utility and demand, extent competition into marketplace, weather or
temperature, transportation cost, labour cost and others affected Menu Pricing within Food &
Beverage outlets. There are various menu planning consideration as well as constraints that are
get knowledge about guest and preferences, offer variety, anticipate special requirements and
others which aids them to understand organisation operations effectively and efficiently.
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REFERENCES
Books and Journals
Bowie, D. and et. al., 2016. Hospitality marketing. Routledge.
Ionel, M., 2016. Hospitality industry. Ovidius University Annals: Economic Sciences
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Law, R. and et. al., 2013. Progress and development of information technology in the hospitality
industry: Evidence from Cornell Hospitality Quarterly. Cornell Hospitality Quarterly.
54(1). pp.10-24.
Kuo, C. M., Chen, L. C. and Tseng, C. Y., 2017. Investigating an innovative service with
hospitality robots. International Journal of Contemporary Hospitality
Management. 29(5). pp.1305-1321.
Buhalis, D. and Leung, R., 2018. Smart hospitality—Interconnectivity and interoperability
towards an ecosystem. International Journal of Hospitality Management, 71, pp.41-50.
Lugosi, P., 2014. Mobilising identity and culture in experience co-creation and venue
operation. Tourism Management. 40. pp.165-179.
Lordkipanidze, R., 2018. The Strongest Key to Global Hospitality.
Li, L. and et. al., 2013. Learning about managing the business in the hospitality industry. Human
Resource Development Quarterly. 24(4). pp.525-559.
Kim, S. H., Lee, K. and Fairhurst, A., 2017. The review of “green” research in hospitality, 2000-
2014: Current trends and future research directions. International Journal of
Contemporary Hospitality Management. 29(1). pp.226-247.
Losekoot, E. and Sherlock, D., 2013. Alcohol and hospitality-Operational decisions on a marae.
Chan, E. S. and Hsu, C. H., 2016. Environmental management research in
hospitality. International Journal of Contemporary Hospitality Management. 28(5).
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Law, R., Buhalis, D. and Cobanoglu, C., 2014. Progress on information and communication
technologies in hospitality and tourism. International Journal of Contemporary
Hospitality Management. 26(5). pp.727-750.
Tussyadiah, I. P. and Park, S., 2018. Consumer evaluation of hotel service robots. In Information
and communication technologies in tourism 2018 (pp. 308-320). Springer, Cham.
Gustavo, N., 2013. Marketing management trends in tourism and hospitality industry: facing the
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Online
What Does a Food and Beverage Manager Do?. 2018. [Online]. Available
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manager-do/>
Factors that Affect Food Prices. 2019. [Online]. Available
Through:<http://allaboutfood.aitc.ca/article/5-factors-that-affect-food-prices.php>
Factors to Consider While Planning Menu. 2018. [Online]. Available
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to-consider-while-planning-menu#.XfNarnUzbqN>
HOSPITALITY FOOD & BEVERAGE SERVICE. 2019. [Online]. Available
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F & B Services - Types Of Service. 2019. [Online]. Available
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