Hospitality Operation: Food Production and Food & Beverage Services

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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