Factors Affecting Pricing of Menu in Food and Beverages Outlets

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Processes and creativity of food production systems.........................................................3
2. Roles and responsibilities of Restaurant Manager in context of food and beverages
department..............................................................................................................................5
3. Factors affecting pricing of menu in food and beverages outlets.......................................8
4. Constraints and considerations in planning of menu..........................................................9
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Hospitality is relation between host and guest or act of individual of being hospitable for
entertainment and reception purpose. Operations management in hospitality comprises of
activities which is done in the field of hotel and restaurant industry. It involves processes like
planning, organising, controlling and decision making operations so that organisational
objectives can be achieved (Reid and Sanders, 2019). JRC Global Buffet is restaurant located in
UK and provide dining experience and offers cuisines around the globe. In this report creativity
of food production systems will be explained. Analysis of roles and responsibilities of restaurant
managers in relation to department of food and beverages will be done. Factors that can affect
pricing of menu in context of food and beverages will be identified. At last, constraints and
considerations in menu planning within beverages and food operations will be analysed.
MAIN BODY
1. Processes and creativity of food production systems
Hospitality organisations offers services related to hotel and restaurant n order to enhance
customer experience. There are different operations in such firms which requires to be manage
and thus managing these processes is known as operations management. JRC Global Buffet JRC
Global Buffet is chain of restaurant situated in UK and provides global dining experience
cuisines from across the globe. Food production system comprise of all organisations that
prepares food items, convert raw materials into food products for final consumers or processing
by other businesses (Heizer, Render and Munson, 2017). JRC Global Buffet is one of businesses
which are include in food production system and does follow process and creativity in such
systems of food and beverages services system.
Process: The main function of JRC Global Buffet is of food production in order to enhance
customer experience and achieve organisational objectives. The steps that are included in
production process are as follows:
Input: This step is concern with putting materials, machinery, items, ingredients and other
raw materials into the food production system of JRC Global Buffet so that it can be converted
into finished product for customers.

Conversion: Next step is procedure that convert raw material into finished products as it
undergoes different activities before becoming end food items. It can be manual or with help of
machines.
Output: This is last stage in food production system as in this phase end product is
presented after conversion. In case of JRC Global Buffet it is finished food dish which is ready
to be served to guests.
This process is common in every food production or food and beverages services systems, the
main difference is that services have activities involved as well. As it involves packaging,
serving, delivering to consumers.
Creativity: This includes different activities like packaging, distributing and retailing in food
and beverages production services systems, as follows:
Packaging: This is one of creativity which can be done in food and beverages services
systems which has to be attractive and appealing so that customer experience can be enhances
(Gibson and Parkman, 2018). If JRC Global Buffet restaurant staff is creative enough in
packaging food in such a way that guests find it attractive then they will be able to achieve
organisational objectives. There are continuous innovation which can be done time to time in
serving food to guests with creative ways so that there experience can be improved.
Distributing and Retail: In food and beverages services systems another creative aspect is
distributing and retailing which can be done in different and effective way so that customer
experience can be improved. Restaurant adopts different platforms like direct selling, online
websites and different food services application to distribute their finished products.
These two aspects can be more creative when it comes to enhance customer experience and
increase profitability for JRC Global Buffet restaurant. These processes and creative aspects if
considered effectively can lead to gain market share and competitive advantage in industry.
Types of F&B services: English service is a very unique and old form of service in which all the food is being
prepared and served in larger portions and served on the guests table in big platters or
bowls. The guests then check the food, once the food is approved by them than only it is
being severed on tables.