Hospitality Operation (I C D )

Hospitality
Operation

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 £ 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
food item which increases the demand of particular product. Restaurants have to make
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.
Skilled staff members: In order to improve the operational efficiency or their
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 (Coltman and Jagels 2014). 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 opportunities which maximise the revenue of the restaurant through serving more