hi , \nkindly use as case of study Point A Hotel London \n\nplease see attached files for the assessment brief \n\nthank you
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Hospitality Operation
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Table of Contents INTRODUCTION...........................................................................................................................3 MAIN BODY...................................................................................................................................3 1. Explain the synthesis and creativity of Food Production and Food & Beverage Services Systems........................................................................................................................................3 2. Critically analyse the role & responsibility of Food & Beverage managers within Food & Beverage department...................................................................................................................5 3. Identify the factors which affecting menu pricing within Food & Beverage outlet................7 4. Analyse menu pricing considerations & constraints within the Food & Beverage Operations ......................................................................................................................................................9 CONCLUSION..............................................................................................................................10 REFERENCES.............................................................................................................................11
INTRODUCTION Operations management in the hospitality sector include the different field of hotel industry. Majorly they have to build relationship with clients or guest in order to satisfy them through providing quality services. It also include the entertainment of guest through providing various services such as resort, membership of club, attractions, special events, travelling etc. In the hospitality sector, guest or client satisfaction is most important so management have to ensure that they provide quality services(Brotherton, 2012). At the end, it is important to take feedback of their services in order to improve their functions. For the better understanding of this concept, this project report select the Langham Hotel for the further assessment. Main aim of this assessment is to enhance the knowledge regarding food production and the entire industry of food & beverages.This report cover various topics such as synthesis or creativity of food production, role & responsibility of food & beverage industry and identify the factors which impact the menu pricing and analyse it's considerations & constraints in food & beverage operations. MAIN BODY Overview of the selected Hotel: The Langham Hotel is one of the largest and traditional style Hotel of London, England. It is established in 1865 and it was designed by John Giles which acquire ÂŁ 300,000 cost to develop this building (The Lengham Hotels,2019). They provide personalised service to guest and they recently added deluxe suites, new spa etc. It include total 380 stylish appointed rooms where 333 for Specious guest rooms, 5 apartments with kitchen or 42 private suites. They also provide other services such as clubbing, dinning, events etc. 1. Explain the synthesis and creativity of Food Production and Food & Beverage Services Systems Creativity and innovation in the food production will help the food business to produce fooditemwhichincreasesthedemandofparticularproduct.Restaurantshavetomake experiments which innovate new product but before any creatively they need to ensure that, it has market demand or not. Currently, food & beverage industry has huge growth which contribute in the economy the most. In context of services industry, these organizations have to focus on customers satisfaction through providing quality food or services. Food production of a
hotels include the various activities which required to perform such as planning of menu, purchasing raw material, reception, clean dining, food, storing etc. These things required for the f production of food, along with this, hotels have to adopt latest technology for the cooking as well as maintain themselves in the market( Chen, Sloan and Legra 2010). In order to build effective food & beverage services systems in their restaurant they have to make strategies which help in improving operational functions. In context of Langham Hotel, restaurant managers have to encourage their chiefs to innovate new dishes according to the taste of customers and it will be identify through existing customer's feedback and their suggestions. Food production service system include the various components which reduce to develop food and offer to the customers or make sure that, it can affordable as well as quality food which meet the heath & food safety standards. There are various elements which represent the creativity as well as synthesis of food production or food & beverage services systems. Some of them discussed below: Use of new technology: In the hospitality sector, organizations have to adopt new technology in their operations in order to maximise the demand of consumers. In context of Langham Hotel, managers of restaurant need to introducer new technology which reduce the overall cost of production or save the time as well. Use of new technology will increase the efficiency as well effectiveness of the kitchen staff which helps in reducing time of cooking so they can serve more faster top their guest. Skilledstaffmembers:Inordertoimprovetheoperationalefficiencyortheir restaurants, managers have to hire skilled people who have necessary skills which required to perform their task because it will further reduce the cost of providing training. In context of Langham Hotel, managers hire experienced or skill staff members which include the kitchen staff such as chief, assistance, receptionist etc. These people helps in providing quality service or make efforts to satisfy consumers(Coltmanand Jagels2014). In order to implement these things, they have to experienced people for the kitchen staff which take less to prepare food or deliver to the guest as soon as possible. Market analysis: It is one of the most important factor that is used in the innovation and for the creativity in the food production. With the help intense market research, organizations identify the latest demand, taste, preferences of consumers in the market. It also helps in creating future opportunitieswhich maximise the revenue of the restaurant through serving more
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consumers at the same time. In context of Langham Hotel, restaurant manager have to identify the current trend of consumer's taste. It will be possible through consumer survey or feedbacks from existing customers. After serving each guest, they have to ask about their service, food quality, taste etc. It will make them able to innovate or improve in their services. Above mention elements help the Langham Hotel to innovate something new which make them more popular among the consumers. Along with this, in order to make people aware regarding their new creativity or innovationthey have to select appropriate marketing strategy for the promotion. Food & beverage services systems used to prepare, present or serve the food in front of customers. Guest visit the restaurants in order to satisfy their needs regarding food, so restaurant manager have to ensure that they welcome guest in well manner and further maintain the environment with well equipped and well furnished to attract customers(Hsu and Power, 2012). Also create the interest which force them to visit again or share their experience with their family or friends. Food & beverage system include the various services such as plate, cart, plater, buffet, family style services etc. Creativity and innovation is very important for every organization but in context of food industry they have to analyse the whole market because taste, preference of consumers will change due to time. So restaurant manager of Langham Hotel need to evaluate these elements and build strategies accordingly. There are various types of services which performed by the restaurant managers of Langham and define below: ď‚·French Service:It is one of theexpensive services and it is offered to the VIP's and VVIP's customers. It is also called luxury services where customers have to pay enough amount to experience it. In context of Langham Hotel, they need to recruit or trained highly professional waiters in order to improve customer services. ď‚·Silver Plate:It issimilar to the French style service where they use silverware at the time of serving their food. Hotels uses silver crockeries and other dishes that is expensive. ď‚·English service:In this kind ofservices Langham hotel serve the food in larger platters and directly delivered to table of guest by waiters. Langham hotel provide English service and they charge accordingly.
ď‚·Cart service:This food service system include the half cooking process in the kitchen and the remaining in the guest table and it was transferred throughGueridon trolley. Trolley insert the heating element which complete the cooking process. Langham hotel used to cook fish, meat and poultry in the flamed trolley. ď‚·Snack bar service:This service include the Tall Stool which is placed on a counter and customers have to eat by itself. This kind of services will be provided in the bar or pubs sections. ď‚·Buffet service:In this service, customers have to serve food for themselves from counters. Guest can pick any dishes which they like to eat and behind the counter staff member help the guest at the time of serving. ď‚·Room service:In thisservice, Langham Hotel provide food service directly in the rooms. These services can be modify according to the need of customers and the facilities they required. 2. Critically analyse the role & responsibility of Food & Beverage managers within Food & Beverage department Role and responsibility of restaurant managers in Langham Hotel: In the organizations, managers have to perform various roles and responsibility but in context of hospitality sector people have to perform accordion to the requirement of operations (Wu and Tsai, 2015). In context of Langham Hotel,restaurant managershave to play various roles & responsibility which discussed below or need to analyse. Developing marketing strategy: It is one of the important role which restaurant managers have to perform in order top increase the demand of their food or services among the customers. It include the various marketing strategy such as advertisement, campaign, events etc. In addition, restaurant use the tag lines which attract the customers to know about it, such as Happy hours, food festival, deal of the day etc. With the help of effective marketing strategy, restaurant managers of Langham Hotel target the potential customers as well as retain existing customers. Overseeing the administration aspects of restaurant: Managers have to make a list of services which they are going to offer their guest. Other than this, it also include the monitoring the staff performance. Basically restaurant managers of Langham Hotel have to monitor all the activities which performing in the hotels. Such as supervise the inventory of food supply and
equipments which required at the time of producing food. Along with this, they have to review the revenues on daily basis which provide them understanding regarding their daily sales. In addition, restaurant manager make strategies for the improvement of operations as well as adjust their price strategy regarding their services (Role & Responsibility of Restaurant Managers, 2019). Managers have to coordinate with kitchen staff and other team members in order to maximise efficiency as well as effectiveness of the restaurants. Create friendly environment at the time of welcoming guest: When guest entered in a restaurant, it is important to welcome them in well manner which make them comfortable in the environment. So they need to create welcoming environment for both such as staff members or guest(Kameyama, DenJones, 2019). For this, managers of Langham Hotel have to plan every thing such as when every customer entered in the restaurant they have to greet and assist them in polite way. Managing restaurant staff: It is one of the important role as well as responsibility to manage staff members. Initially they have to hire skilled people and supervise their performance to check their efficiency as well as effectiveness. Restaurant managers of Langham Hotel have to make schedules and shift for employees and manage their leaves such as sick, maternity etc. Alongwiththis,theyhavetopromotetheirteammemberswhichimproveindividual performance or productivity. In addition, they have to ensure that quality of service meet the customer expectation and they satisfied with it. If, restaurant not able to meet the quality standards then they have to compensate their guest. Monitortheservicescompliances:Afterprovidingtheirqualityservicestothe consumer, restaurant managers of Langham Hotel have to take feedback as well as suggestions regarding their food or service. As per the guest feedback, managers have to make strategies to improve food quality or customer service. Because maximum customer satisfaction will increase the sales as well as revenue of Langham Hotel or make them popular among the customers. Ensurethehealthandfoodstandards®ulations:Itisthemajorrole& responsibility which restaurant manager have to play. They have to ensure food quality and make sure that, it will meet the food safety standards and other regulations. Managers have to report the every incident which happen in the hotel such as injuries and issues regarding unsafe working environment( Corp, 2012). Make sure that cooking area always clean and maintain the
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equipments as well. Along with this, they have to provide safety training to their staff members, so they can prevent the accidents and other injuries. Above mention role & responsibility of restaurant managers followed by the Langham Hotel in order to maximise the output of their business. 3. Identify the factors which affecting menu pricing within Food & Beverage outlet Menu pricing is the structure which is used by the restaurant in order to specify price of their each food item. It is calculated by the restaurant through evaluating overall cost at the time of preparing food. Final price of food include the cost as well as profit margin of the restaurant. In context of the Food & Beverage industry, there are various factors which impact the menu price.Sorestaurantmanagersneedtoevaluatethosefactorsandmaketheirstrategies accordingly because if they does not modify it then it will automatically impact the productivity as well as profitability. Some of the factors are discussed below: ď‚·Weather: In the Food industry, crops are affected due to unfavourable situation of the season. If weather or temperature is too cold, too hot, wet, dry etc. it can not handle by the crops. Favourable season for crop will provide positive results otherwise it impact the overall farming of crops. If country produce enough crops then price of final product will be moderate otherwise it will raise the cost of food items. This factor affect the price of menu which can increase as well as reduce the demand of food among the customers. So restaurant managers of Langham Hotel have to evaluate this factors or make their future strategies accordingly. ď‚·Pests: Pest also damage the crop which stored in the warehouses for the cooking of food. Restaurant manager have to concern about this, because hotels store some amount of food material which can be damage very fast so they need to store in wet or clean area. Managers of Langham Hotel ensure that, restaurant follow all the health & food safety standards otherwise it impact the overall sales. ď‚·Transportationcost:Menupriceswillaffectedduetoincreaseinthecostof transportation such as fuel, oil charges, toll tax etc. Increases in transportation cost will increase the overall price of food(Lashley, 2019). So managers of Langham Hotel have to evaluate this factoror adjust their budget accordingly. Formulation of further strategies will be based on the revised cost of food. It will impact the price of menu which further impact the pocket of consumers.
ď‚·Material cost: It include the ingredient which required to manufacture food for the customer in order to satisfy their needs. If price of raw material in context of food increases then it will impact the menu price of restaurant. Managers of Langham Hotel need to evaluate and managed it. It further reduce the demand of that food because of high price and it automatically reduce the demand of consumers. ď‚·Labour cost: It is one of the major factors which can impact the menu pricing. In the restaurant, management required people which can perform different task or able to execute the operational activities. In context of Langham Hotel, restaurant manager needed enough people which can helps them to provide customer services. Restaurant required human resources for cooking food, housekeeping, receptionist, managers, maintenance people, marketing people etc. These people are the essential elements of the hotel because without them, they are enable to perform(Lewis, 2019). So increase in the wage or salary of those people will impact the overall cost of food which affect the menu price. Cost of kitchen staff as well as floor members will impact the menu pricing which required to consider by the restaurant managers of Langham Hotel. ď‚·Other factors: Other than above mention factors, there are various external factors also available which impact the overall menu price. It include political, social, economical factors which can influence the price of food or it can be high or low. Above mention factors impact the menu pricing, so restaurant managers of Langham Hotel need to evaluate or make their future strategies accordingly. High price of material cost, labour cots, transportation cost etc. will increase the price of food which can further reduce the demand of product. So restaurant have to take necessary steps in order to maintain the demand of their food in the market. 4. Analyse menu pricing considerations & constraints within the Food & Beverage Operations There are various considerations & constraints within the Food & Beverage Operations and they prepare menus on weekly or monthly basis. Some of them discussed below: Know about guest and their preferences: In order to run their organization for longer period they have to focus on guest type and their taste & preferences. Guest can be family type of friends type, so they need to set menu accordingly(Ă–resland and et.al., 2015). They have to set restaurant interior accordingly which attract them
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Wine & Beverage Menu:Most of the restaurants provide the separate wine & beverage menufor their customers. It includes variety of wines, teas, cocktails, coffees and further provided as per the customers choice. Day Menu:It include the morning food items and it consider as lunch, brunch and meal where customers visit the restaurant in the day time to satisfy their needs. Desert Menu:It only includes the dessert items along with seasonal flavours which increase the demand and it will mentioned in the separate section of menu card. Du Jour Menu:It means “off the day” which means menu not limited with the soups to cocktails. It facility mostly provided by the small restaurants due to its customisation of food on regular basis. Prix Fixe Menu –In this menu type, each food item has fixed price which is not changes and customer have to pay accordingly.Most of the restaurant follow this menu price system in order to minimise the complexity at the time of making bills. CONCLUSION From the above discussion it has been concluded that food industry is very growing market because consumer ready to spend on foods. Consumer pay any amount for the food if they like the taste or service which hospitality sector serve. In the service industry, customer satisfaction is the most important factor which need to evaluate or perform accordingly. Restaurants have to take suggestions or feedback regarding their services of food. Along with this, there are various factors which impact the menu pricing of the restaurant. So they have to evaluate each and every factors or make strategic decisions which can reduce the negative impact on the overall productivity or profitability. Restaurant manager have to perform their role & responsibility in well manner which make them capable to achieve their goals & objectives.
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