Elaborate the reasoning or synthesis of Food production and F&B system of services

This report discusses the reasoning and synthesis of food production and F&B system of services in the hospitality industry. It elaborates on the roles and responsibilities of F&B Manager, factors affecting menu pricing, and menu planning considerations in F&B operations.

Hospitality
Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
Elaborate the reasoning or synthesis of Food production and F&B system of services. ...........3
Critically analyse the roles and responsibilities of F&B Manager in food and beverage
department. .................................................................................................................................3
Evaluate factors which affect the menu pricing within the Food and beverage outlets. ............5
Evaluate Menu planning considerations and constraints in F&B operations.............................6
CONCLUSION ...............................................................................................................................8
REFERENCES .............................................................................................................................10

INTRODUCTION
Hospitality is the close relationship in between the guest and host, or act of being friendly
or cordially. In hospitality operations specifically includes the reception and entertainment of
guests, visitors and strangers, conventions, attractions and many more services for travellers and
tourist for enlarge business opportunities. Respective report is based on Park Plaza Hotel,
London which located on the South bank of Thames and provide lots of services under one roof.
Respective report is based on the synthesis and creativity of the food production and F&B
service systems. Further it elaborate the role and responsibilities of F&B manager in respective
department. It also includes the factors which directly affect the pricing of menu within the F&B
outlets and at last it analyse menu planning considerations and constraints in F&B operations.
Elaborate the reasoning or synthesis of Food production and F&B system of services.
Innovation and creativity are both essential terms of food business that generally help to
analyse effective solutions of existing issues in order to bring significant changes. According to
the dynamic environment of people can get attracted to the hospitality services and meets
consumer's demand and satisfying them properly (Takele, 2019.. In present scenario, food and
beverages industry is rapidly growing and maximise its productivity along with service ability to
bring more modifications in business to make organisation attractive. Similarly, some of the
efforts are made by internal staff by which they can meet customer's needs and demand and able
to develop growth of their business by applying innovative tools and techniques. It will help
them to run their business smoothly everywhere. Along with this most of the economist mainly
focus on increasing firm's value and growth by bringing innovative and creative factors within
the work, so that it will help firm to maximise profits and sales numerous items accordingly. In
context with Park Plaza Hotel, this can be said that if they focus on product as well as process of
developing new food items so that they are able to gain huge revenue and sales in a proper
manner. Therefore, innovative food always attract large number of people and make firms
effective by having so many changes to gain successful growth of their business (van Ginneken,
2019). In addition to this, this hotel provide numerous varieties of fast food to guest so that they
are not require to go outside and sales its food. On the basis of this, it is known as preferable
practice of food which helps customer's to gain better experience from this respective hotel and it

also help them to increase productivity in a proper way. There are few creativity and synthesis of
food production, those are explained below:
Constant training to the existing and new staff:
This process plays very important role which gives preferences to guest effectively in
order to offer different dishes so that they can make their better image for future. Therefore,
manager of Park Plaza hotel have responsibility to understand overall perception of customers so
that he can trained their employees or workers accordingly. Along with able to deliver different
types of food items in a proper way (Xie, 2019.). So the main purpose of this firm is to trained
their staff members so that they can present their dishes in a well mannered way. The overall
learning activity during food process mainly includes 3 stages such as processing, planning and
offering the food. Moreover to gain better feedback from customers this hotel required more
innovative tools so that they can easily attract customers towards their services.
Online presence:
It is mainly considered as an important tool which is helpful for Park Plaza hotel in order
to identify the ways in order to deliver their services and goods to customers in a proper way. In
order to maintain customers interest towards this hotel manager always apply different types of
tools and strategies so that they can bring innovative changes and make their online business
more creative. Along with this restaurant generally promote their overall business goals via
websites and social sites so that people can get aware towards their brand and restaurant able to
achieve their goals.
Further it is very much necessary to provide necessary equipments to staff members so
that they can perform in their best way by using them. By using the food safety indicator
organisation can maintain the hygiene within the organisation and its products that are major
concern for every consumer so it is crucial to provide hygiene equipments with facility layout to
carry out business activities in proper manner.
Food production types:
Silver Plate:
Silver plate or service is encompasses all kinds of food and beverage services whether it
it formal or informal. Respective kind of service is around from the hundreds of years from the
origin of silver cutlery and tableware.
English Service:

Respective is the method or way of serving the private dining room or restaurant food in
which the waiter or waitress serve food to each and every guest from the large dish starting from
the host or hostess.
Cart service:
In the cart service the food is prepared and assembled at the table side, in which guest
select food from the care at time of sitting on their chair. Respective kind of services helps to
give one of best experience to the consumers.
Snack Bar service:
A snack bar usually kind of inexpensive counter of food which is a part of permanent
structure where snacks food and light meals serves to consumers. All are very much important to
differently serve to the consumers in order to remain competitive in marketplace.
Buffet services:
Respective kind of services in which food is displayed in chafing dishes by using
counters and tables in order to serve in best way to consumers. Here in the servers in behind the
guest helps them to chafing dishes to the plate.
Room services:
Respective kind of services provided by respective organisation to their consumers so
that they can gain large no. of services under one roof. Respective kind of services match with
their needs, level of consumer expectations and operations of organisation.
Critically analyse the roles and responsibilities of F&B Manager in food and beverage
department.
Food and beverage manager in the Hotel is very much important part of their
management team that are responsible for managing or coordinating restaurants, bars and
banquet halls of the hotel in order to gain potential outcomes (Bharwani, Mathews and Ghura,
2019.). In context of Park Plaza Hotel the crucial responsibilities of respective designation is to
put one of their best efforts to maximise the profitability of F&B outlets by controlling cost at
extent to possible. The area of work of Food and beverage manager is to establish and ensure
about to maintain highest service standards so that loyalty of consumers should be maintained in
proper manner. In that series collecting the consumers feedbacks and grievances from their

guests and implement the same in order to gain enhance level of service quality and profitability.
To enhance the level of productivity it is the responsibility of F&B manager is to manage
training and development for them. To meet the business objectives it is very much crucial for
them to coordinate with other departments for events and day to day operations in smooth
manner. They are also accountable for the planning, forecasting and management of inventory of
food and beverage equipments in order to remain competitive in marketplace. In context of
respective organisation to select individual in F&B manager they evaluate various aspects that
are leadership, communication, team building and many more in order to gain potential
outcomes from them (Chand, 2019). They another ability that prioritise by respective
organisation that are pleasant personality and ability to maintain healthy relationship with variety
of consumers with people positively.
Critical evaluation:
There are some positive aspects to have a food and beverage manager in an organisation
that can be understand by following aspects:
Address consumers grievances:
The first and foremost responsibility of F&B manager is to meet their sales and revenue
goals by giving excellent customer services (Chibili, 2019). Great services could be given by
using ambience of restaurant so that guests pleasantly repeat their experience. Continuously
providing poor services or inadequately addressing consumers concerns frequently get informed
to family and friends and drive hotel out of business. In context of Park Plaza Hotel they
effectively spot potential services issues or mistakes to eliminate by root. With help of F&B
manager organisation can be able to proactively interact with consumers to make sure that each
and every guest having great dining experiences.
Manage food service staff:
F&B manager is responsible for the recruiting, hiring and training food service staff
members, as they required experience as well as interpersonal experience to serve in best
manner. In context of Park Plaza Hotel they spot an individual with the ability to work with the
team for gaining potential outcomes in order to remain competitive in marketplace.
There are some major kinds of negative aspects that hinders the self interest to appoint a F&B
manager that are as follows:
Level of stress:

The food and beverage manager work for the long hours and sometimes they work for 12
to 15 hours a day and seven days per week (Escobar, Franco and Pandalungan, 2019.). During
a day they deal with kinds of upset consumers, train staff members and place orders. The long
hours with multiple kind of responsibilities bring stress and exhaustion in them that impact
negatively on organisational profitability and sustainability.
Employee turnover:
Hiring and firing of staff members is one of significant responsibility of F&B manager as
hiring is build more challenging due to significant employee turnover. So it is the major
responsibility of F&B manager is to bring out the reason behind employee turnover which is
very much critical task for them. In context of Park Plaza Hotel they build strategies and tactics
in order reduce negative effects out of it.
So it is very much crucial for the food and beverage industry to evaluate the major
hindrances in order to perform in better way by finding out gaps to perform in well manner. In
context of Park Plaza Hotel they by providing training and development to their employees so
that they can perform in proper manner that proved beneficial for organisation to remain
competitive in business environment.
Roles and responsibilities of Food and beverage manager:
Food and beverage manager has the roles and responsibilities to keep the hotel operations
in smooth manner by handling the day to day activities, by coordinating employees and
resources, creating safe and healthy place to lives for staff members and patrons.
Roles and responsibilities of a Bar manager:
 To set objectives and targets for hotel and their operations.
 Determine the staff needs and recruit the staff members.
 Delegate roles and responsibilities to the staff members to gain desirable outcomes.
Evaluate factors which affect the menu pricing within the Food and beverage outlets.
In food and beverage industry or outlet there are various factors that directly influence on
organisational profitability and sustainability out of them are pricing strategy of an organisation
or service provider (Espellita and Maravilla Jr, 2019). In context of Park Plaza Hotel, London
they determine pricing after evaluating various factors that influence on products and services
that are as follows:

Weather/ Temperature:
In the whole world the crops are affected by the weather during the growing season, in
case growing season is wet in nature or too much cold or hot then it directly impact on
productivity in negative manner. In context of Park Plaza Hotel they determine their price on
scarcity or lack of crop that enhances the cost. On other hand good growing season resulted in a
surplus growth and prices of food goes down.
Pests/ Disease:
such as Weather affect the pricing of food and beverages, similarly factors that are pest
damage the crops and disease affect the crop or livestock that directly impact on pricing. In
context of Park Plaza Hotel they analyse respective factor before affixing pricing in order to
remain competitive in marketplace.
Transportation cost:
Resources to transport products and services directly affects the pricing of food and
beverages, if the organisation have to spend money transmit products and services at far distance
then it occurs high level of cost (Ghosh and Shum, 2019.). In context of Park Plaza Hotel they
before affixing price considered the price of oil and gas as it is higher then occurs high
transportation cost from farm to plate, respective activities directly affect on price of food and
beverages directly.
Labour cost:
Labour cost is one of most important aspect to determine the pricing of products and
services as agri- food system needed lots of people to gain potential outcomes. As kinds of job
opportunities existed in that system, as due to rise up cost of labour directly impact on pricing of
food. As respective industry become competitive day by day so to gain sustainability it is very
essential to appoint one of most skilled work force which is high in cost.
Warehouse cost:
for an organisation it is very crucial to store the food and related raw material as per the
demand and supply of products and services so that sufficiently consumers demand can be
fulfilled (Gursoy, 2019.). In context of Park Plaza Hotel they restore raw material that are not
easily accessible and rare in nature in order to gain potential outcomes from them. They to save
cost of restore the products and services order in only required quantity so that price of products
not rise up.

Other factors:
In other factors consist of the political and economic situations that affect the business
activities in adverse manner and amenities provided in hotel or restaurant to enhance level of
experience of consumer base. In context of Park Plaza Hotel they are one of well known brand
name in marketplace by providing variety of services under one roof with their place to serve
which is south Bank of Thames that helps to enhance consumer experience in positive manner.
Political factor:
Respective factor affect the menu pricing of an organisation that changed as per the
variation in the regulation and tax rates. In context of Park plaza Hotel they evaluate various
political factors which directly influence the business works and activities in both positive and
negative manner.
Social factors:
In social factors consist of the change in consumer needs and demands which directly
affect the pricing of a restaurant. In context of Park Plaza hotel as people come from different
culture so it is the responsibility of organisation to evaluate and accordingly change in pricing to
remain competitive in marketplace.
So in context of pricing respective practices or facilities directly influence on price
structure of an organisation in both positive and negative manner. To gain potential outcomes it
is important to consider all the above mentioned factors in proper manner.
Evaluate Menu planning considerations and constraints in F&B operations.
Planning for an event is planning for various aspects or things simultaneously and
preparation of menu is part of the F&B operations (McFadyen, 2019.). To choose one of best
caterer and chef for the hotel is one step to provide pleasant experience to the consumers. In
context of Park Plaza Hotel they before menu planning considered various aspects that are as
follows:
Acknowledge about guest and preferences:
To serve one of best food and related services to the ultimate consumer it is very much
crucial to acknowledge about type of guest firstly. In that aspects consider the professional level
of guests, residence of guest and ethnic background of guests in order to serve them in best way.
In context of Park Plaza Hotel before serving consumers needs and wants they understand the

likes and dislikes of guests and accordingly plan menu by offering variety of food and beverages
that rely on age group, health consciousness and religious group to suit to each group.
Offer variety:
As an service provider it is the responsibility to entertain in best way to make the
program in best manner so that consumers connected with it emotionally (Noor And et.al .,
2019.). In context of Park Plaza Hotel they by offering variety of food as per the consumers
willingness such as low fat, vegan and Kosher. So it is crucial to find out guests dietary needs in
gaining potential outcomes in positive manner.
Seasonal and local fresh items:
To draft a menu the major factors that should be considered that season in selection of
food and beverages by including local and seasonal products in menu which really reflect time
and place of program in proper manner. In context of Park Plaza Hotel they plan the seasonal
and local fresh items in their menu so that consumers can feel and enjoy the aspects related with
season in positive manner and build loyalty.
Menu that fits schedule:
Time is very crucial factor for an organisation to guide and determine the menu for
specified consumer. Such as special occasions are Christmas, birthday event, anniversary and
many more (Razak, Hall and Prayag, 2019). If the event start with the breakfast or lunch then
menu should be offered with items that remain fresh and hold for long duration. In context of
Park Plaza Hotel they plan food as per the requirement and time schedule in order to gain
potential outcomes.
So it has been summarised that respective factors should be considered before planning the menu
in positive manner so that effective kind of results should be occurred.
Constraints of Menu planning:
There are some constraints that faced by F&B industry while planning the menu in proper
manner that are as follows:
Skill of staff:
While Formulate the menu it is very crucial to overwhelm the skills of the staff members,
in case if staff members are not competent enough to prepare the specified food then service
provider not have to add in their menu. In context of Park Plaza Hotel they before planning their

menu evaluate various factors or attributes such as skills and capabilities of an individual to
prepare fusion, Italian, Thai food and many more.
Availability of ingredients:
The another major factor that work as an constraint while adding some food dishes in
menu of a hotel or restaurant (Silva and et.al ., 2019). In some areas various kinds of food items
are not easily accessible and if available at a very higher cost. So it is very crucial for the service
provider to examine ingredients required to prepare food as per the demand of consumers and
availability of respective ingredients at reasonable cost.
Type of target market:
The another factor which work as an constraint while planning menu for target market in
order to serve consumers demands in proper manner (Sun and et.al ., 2019). In context of Park
Plaza Hotel their target market is people from whom quality matters a lot and always demand
variety of food in their menu so that they can gain potential outcomes in positive manner. So for
an organisation it is very much crucial to segment market by using model of STP in order to
acknowledge the consumers needs and wants.
Seasonality of business:
The another major aspect that plays very crucial role while frame the menu card is to add
food items as per the season and ability of food ingredients and if it not easily accessible then not
include in menu card as it hinders the self interest of consumers in negative manner. In context of
Park Plaza Hotel they evaluate factors of considerations and constraint in order to serve
consumers in best manner.
Menu planning possess the four kinds of constraints and considerations that are Balance, Variety,
Occasion which helps to opt the menu and accordingly take the right kind of decisions as per the
prices of each and every kind of food items in a separate manner that are as follows:
A la carte menu:
Respective kind of menu pricing helps to organisation to divide or bifurcate the pricing of
products and services respective kind of menu helps to organisation to offer one of best variety
for consumers in order to remain competitive in marketplace.
Wine menu:

In respective kind of menu restaurant by offer the beverage or menu to their potential
consumers, respective kind of menu offered by the Park Plaza Hotel. They by offer the special
kind of wines, mock tails and cocktails to enhance the level of consumer experiences.
Day menu:
In Day menu restaurants provides the full day food in form of lunch, brunch and meal.
Respective kind of menu helps to consumers to choose one of best food from variety offered by
hotel as they like.
Desert menu:
In desert menu includes the no. of desserts offer to consumers that are available in the
restaurant and cafes to enhance the consumers level of experience. In context of Park Plaza hotel
they provide desserts to their consumers in menu that are majorly preferred by consumers.
Du jour menu:
Respective kind menu is not only limited up to the soups and cocktails but they by offer
the flexibility for both the small and busy kind of restaurants as they are customized in nature. In
context of the Park Plaza hotel they offer variety of food and drinks by using chalkboards and
digital display.
Prix Fixe menu:
Respective kind of pricing of menu provided on the special occasions such as on the
Thank giving, new year and on the Easter.
CONCLUSION
From the above report it has been concluded that Hospitality operations are very much
crucial for an organisation to satisfy consumers needs and demand in positive manner. For the
service provider it is significant to put one of best efforts to enhance consumers experiences. In
the food and beverage department there are may individuals which contributes in attaining
organisational goals and objectives in positive manner one of them are food and beverage
manager who responsible for many activities. To enchant large no. of consumer base it is very
much crucial to frame one of best menu card by considering the factors that enhance the value
for consumers and constraints which hinders in achieving one of best outcomes in order to gain
potential outcomes.

REFERENCES
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Transportation Schemes: An Approach to Go-Jeks Operational Challenges on its
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Espellita, S. and Maravilla Jr, V.S., 2019. Employable Skills for Hospitality Graduates as
Perceived Among Hotel Supervisors in Cebu City. Journal of Economics and Business.
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