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

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