Creativity and synthesis of food production and F&B service systems

This study explains the creativity and synthesis of food production as well as F&B services systems. It justifies accountabilities and roles of F&B manager, restaurant, bar manager within Food and Beverage department.

HOSPITALITY
OPERATION

Table of Contents
INTRODUCTION...........................................................................................................................2
Creativity and synthesis of food production as well as food & beverage service systems.........2
Roles and Responsibility of Restaurant Manager......................................................................4
Factors affecting menu pricing within F&B outlets....................................................................6
Menu Planning considerations and constraints...........................................................................7
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................10
1

INTRODUCTION
Hospitality operations refer to work done in different area of hotel sector effectively with
talented workers having at workplace to cater good service to its consumers. Hospitality is
connections between host and guests, the operations in this industry is manged by professional
and expertise people by considering the requirements as well as demand of potential consumers
appropriately. The present report is based on Savoy hotel, it is one of the luxuries hotels in
London, founded in 1889 by Richard D’Oyly carte with profits from their Sullivan and Gilbert
opera productions. It is known as the first luxury hotel in Britain presenting electric lights
throughout electric lifts, building, bathrooms in most of lavish furnished rooms. This study
explains the creativity and synthesis of food production as well as F&B services systems. It
justifies accountabilities and roles of F&B manager, restaurant, bar manager within Food and
Beverage department. Furthermore, the report clarifies factors affecting menu pricing within
outlets of F&B and also define menu planning constraints and considerations within F&B
operations.
Creativity and synthesis of food production as well as food & beverage service systems
Food production system encompasses Savoy hotel business which include in preparation
of food stuffs, by converting raw materials into prepared food product for use by customers in
their hotel. Creativity is the capability to create and develop new ways or ideas of preparing food
that gain the attention of consumers.
In earlier era, people cut vegetables and other raw material by using their hands, without
having the facilities it is quite difficult to manage food production system effectively. But with
the help of technology the procedure of cooking food is too simple (O'Mahony, 2017). For
chopping of vegetables and fruits management can use electric chopper that save time and
provide better results. Different types of methods and techniques available within market that
give opportunity to food production system of hotel to present the best quality of dishes.
Boiling and frying is one of the best creativities of food production system that they can
manage with the help of technology. Food management of company prepare tasty dishes by
using Oxyfryer as tool or technique to cook food without deep frying. This product help to
circulate hot air around the raw material and cooked food item with less oil which make it health
and tasty.
2

Marination is another creativity of food production system, it defines as procedure of
soaking food in seasoned, liquid before cooking and often acidic. Marinade contains herbs,
spices and oils to further flavour food product (Marcos-Cuevas and et.al., 2016). Margination of
food items is mostly using to give flavour and tenderize tougher cuts of meat.
Grinding of food under food production system present creative way of cutting products
into small chunks or pieces before cooking. Grinder is used in many hotels for fine chopping of
cooked meat or raw material such as vegetables, fish or fruits.
Pasteurization is procedure in which packaged and water and non-packaged foods treated
with mild heat, less than 100 C to eliminate extend shelf life. According to this, procedure fresh
food will be heated briefly to high temperature, in order to kill off bacteria after this creativity
food management staff cooled food rapidly than being started to cooked.
Food and beverage services systems is defined as procedure of serving, preparing and
presenting of F&B to consumers with good presentation. People visits Savoy hotel restaurant to
avail food products or services. The organization kept well finished and well managed cooking
services that help to attract people to available Food & Beverage service.
The creativity of this system is defined with then help of different categories of F&B
service such as:
Table service, it is considered as wider category or creativity of service style that consists
of American service, English and Pre-Plated service. In this kind of service, consumer is seated
at long table with laid orders from available menu. According to this way, waiter or server
normally address guest by madam or sir, they assist people in seating as per number of
individuals.
Buffer service, it displays food products in chafing dish on tables and counters, guests
help themselves to pick food as many as they would like to eat. Buffet is simple food spread to
elaborate Beverage, dessert, food, salad and starters presentation (Aal and et.al., 2016). In
business employees consistently keep buffet containers full for people that consumer take easily.
Self-service is one of the innovative and creative F&B service system that gain consumer
attention the most. Accordant to this type of service, guest required to help themselves as they
take food independently without placing order. In this kind of system, guests pick up needed
food from buffet, the layout of this facility will be done for people to flow service effectively.
3

Take away service is another creativity of F&B system that gain attention of consumers
more than other services. Take away orders is received by potential guests over counter,
telephone, driveway, mobile application etc.
Type of service-
 Silver plate, in this type of service foods is being cooked at table side, like cart French
service, people help themselves to assemble and foods their own plates.
 English service, it is the approach of serving restaurant food and private dining room in
which waiter serves its guest from large dish.
 Cart service, during this service food is prepared table side, tasty and hot foods is
cooked on hot plate that is on small table.
 Snack bar service, it is usually refers to the inexpensive food area that is part of
permanent framework where snack foods are provided.
 Butlered service, in this type of service, foods is presented on big and clean trays from
left of people, by servers with implement accessible for seated consumers to serve
themselves.
 French service, it is very highly as well as detailed skilled type of F&B service system,
French service is expensive and elaborate type of service because it includes professional
employees to server slowly and appropriately. Mostly all fine dining restaurants follow
this category of service.
 Important takeaways, while Russian and French cart services prepare food at table side.
In Russian, food goes on platters for people to chose their own food, take ways is the best
food service in which guests chose food according to their preferences.
Roles and Responsibility of Restaurant Manager
Restaurant Manager is the person in the who used to manage and control all the
operation of the business in such a way that organization is able to achieve the organization goal
very effectively in the organization. As explained above that Food and Beverage industry
includes the mixture of more than one component to be served to the customer for satisfying
there need. Restaurant Manager used to function broadly two type of function that is primary
function and Secondary function. Some key role and Responsibility of Food and Beverage
manager are as follows:
4

Delegation of work: It is the most important responsibility which is enjoyed by the
Restaurant manager in the Hospitality industry. As the restaurant manager in the organization
used to delegate the work to the different staff and employee in the organization. The manager is
the one who used to delegate the number of the employee and provide all the employee with the
different task which has to be performed by the employee. Restaurant Manager in SH hotel used
to delegate the work by looking at the skill set and knowledge which is possessed by the
employee in the team (M BHAVYASRI and BHAVYASRI, 2017).
Direction to the individual employee and team: Restaurant Manager in the
organization used to direct the different employee including waiter, cook in restaurant with the
purpose of achieving the goal of the organization. As in the Restaurant many types of the
customer used to come and the employee has to solve the problem of all the employee, there are
the situations that the employee is not able to solve the problem of the customer, and they used to
feel the short heart-ed in the Restaurant. Manager used to monitor the performance of the
employee and used to guide with the different solution to fulfill the need of the customer in the
market.
Mediator: Restaurant manager in the restaurant also used to play a role of the mediator
in between the senior management of the organization and the employee of the organization. As
Manager used to pass on the different policy and the objective of the senior management in the
organization and also at the same time also used to pass on the suggestion of the employee to the
senior management so that they can implement the same in the policy of the organization.
Policy Making: Restaurant manager also used to provide the good support at the time of
making and developing the different policy in the Restaurant. As manager are the one who used
to see all the operation of the hotel (Jang, Zheng and Bosselman, 2017). They used to provide the
valuable suggestion to the management of the hotel so that on the basis of the same different
policy and strategies are developed in the organization. This is the supportive responsibility of
the Restaurant manager in the restaurant.
Motivate the employee: This is the secondary responsibility of the manager in the hotel.
As manager in the hotel has to make sure that all the employee in the hotel are motivated enough
to achieve the different goal of the business. As Food and Beverage industry is the industry
which used to see a good amount of the customer in the peak season as a result the employee are
forced to do lengthy shift in the restaurant. This sometime fall down the motivation level of the
5

employee in the hotel. Restaurant Manager has to make sure that they used to offer the good
amount of the rewards and incentive to the employee so that they feel motivated in the hotel.
Customer satisfaction: As in the Food and beverage industry generally the customer
used to come to the hotel and used to avail the services offered by the organization. Restaurant
Manager generally used to see that all the customer who is coming in the organization is able
satisfy the need which they are expecting from the hotel side. This responsibility of Restaurant
manager also used to come under the secondary responsibility (Grady and et.al., 2018).
Factors affecting menu pricing within F&B outlets
Menu pricing is useful and careful calculation of what it costs to cooked dish, along with
other expenses, to get at final cost that permit for those prices to be covered and profitability to
be made. In simple term, it refers to pricing of existing menus it help to increase profit margin of
business rather than before.
Weather is one of the factors that affect menu pricing within Food and Beverage outlets,
all crops and raw materials are affected by weather while growing period. When weather get
changed the availability of crops getting low which directly impact on menu pricing within
business. When growing season is too dry, wet, hot and cold all crops cannot be thriven,
management in F&B outlets obtain it that affect menu which they can set with available food
items. Heavy rainfall damage crops, which is not suitable for business as it does not provide
access to get required food products. With sudden change in weather, availability of foodstuffs
and taste of guest also change that make negative impact on menu pricing. In summer, ridge
gourd, tinder, bottle gourd, bitter gourd, pumpkin etc are in abundance whereas radish, peas,
tomato etc, in winters. Seasonal foods items also more nutritious as well as likeable. When the
food is available in market it balances management effectively and permit staff to set menu
prices accordingly. When the prices of foodstuffs is high the business will also set prices of their
prepared food according to it.
Transportation costs is another factor that affecting menu pricing of company, when
price of oil is higher, it increases costs of transporting food products through stage from farm to
plate, it impacts price of goods and allow management in outlets to set cost accordingly (Patiar,
2016). When the prices of gas and oil is increased it impact on cost of foods which obtain by
company through transportation. When F&B outlets receive costly raw materials, they set price
of products accordingly by including charges for preparing it.
6

Food availability affect menu planning as well as pricing, availability of products with
cheaper cost allow company to set their price of goods accordingly. For example, sea food is
easily accessible in market, so it is staple food of consumers living there. Today with
maximizing means of food preservation, transportation, storage and availability of raw materials
is increased by which at that time different variety of foodstuffs will be added into menu that
results as increasing menu pricing.
Lifestyle of people maters a lot it effects on menu pricing, F&B outlets always consider
this factor that impact on menu pricing and menu planning effectively. Management add food
items according to the preferences of its guest which depend on their living standards (Davis and
et.al., 2018). For example, number of consumers belongs to different cultures as they have
different perspective which considered by firm in order to set menu prices.
Disease and Pest procedure damage crops which is available in market uses to prepare
food due to shortage of these crops food staff acquire substitute products opposite to it that
increase cost of purchasing by considering this cost authority set prices of each products
accordingly as it can be said that damage of crops impact in menu pricing.
Further more economic and political situations also influence prices of foodstuffs which
goes either up and down that affect menu pricing within food & beverage outlets. Bars, coffee
shops, night clubs, cafeterias, restaurants in Hotel and other places is considered as outlets of
F&B business.
From above analysis it has been summarized that all the factors affecting the menu
pricing procedure and strategies within F&B outlets, it creates difficulties for management to
handle the situation.
Menu Planning considerations and constraints
Menu Planning is the process in which the restaurant in the Food and Beverage industry
used to decide different dishes which used to be offered to the customer in the market and at
what rate the same t be offered in the market. It also entails knowing how many meals to plan for
and when to serve them. Daily activities and scheduling variations may complicate the menu
planning process. There are six principle which generally is look by all the organization in the
food and beverage industry before planning the menu of the restaurant (Menu consideration,
2019)
7

Balance: This is one of the main constraint which need to be looked by all the
organization at the time of planning the menu in the organization. Restaurant manager has to
make sure that the offered menu used to offer the balance diet to the customer in the market. For
example Lunch menu should offer starters, main course and dessert to the consumer so that they
can satisfy their need successfully.
Available time to cook: Hotel has to make sure that they include the dishes in the menu
which are can be offered by the restaurant at a go. This means that the restaurant has to include
the dishes in the menu which can be developed by the cook in the relevant period. The reason
behind the same is that there are many customers in restaurant and the cook has to served all the
customer in the organization together. So the restaurant has to make sure that they only used to
include the product of the hotel which can be prepared in the hotel in the relevant period of the
time. Hotel also used to change the menu as per the work load in the Hotel. As at the time of the
workload the cook gets the less time to cook the food as compare to the low seasoned time
period.
Variety of the offering: It is the another big consideration which has to be taken care by
all the restaurant at the time of planning the menu in the organization. Restaurant always make
sure that they offer the variety of the product to the customer so that get the option to select the
best out of the same. As explained previously also that in the food and beverage industry there
are many culture customers used to come to the restaurant and all the customer used to have the
different sort of the need (Cruz Moreira and et.al., 2018). As a result all the restaurant has to
make sure that they offer the variety of the product in the hotel so that the need of all the
customer in the market can be achieved successfully by all the customer.
Availability of Food: Availability of food also has to be seen by all the restaurant at the
time of planning the menu in the restaurant. As the restaurant has to make sure that they include
the large amount of the product which are made with the help of the product which can be easily
available in the market. The reason behind the same is that if the organization is not able to serve
the food to the customer on there demand it used to create the wrong impression of the company
in front of the customer. This may affect the goodwill of the company.
Occasion: All the restaurant has to make sure that they used to look at the different
occasion in the calendar year beforehand itself. On the basis of the same restaurant has to make
sure that they are including the occasional food on the menu to be offered to the customer in the
8

nation (Katayama, 2018). For example at the time of Christmas restaurant has to make sure that
used to offer the larger variety of the cake as compare to the past.
Different type of menu which can be included in the Restaurant are as follows:
A la carte menu: This is the type of the menu which used to offer the price of the product
separately.
Wine/Beverage menu: This menu used to contain the detailed about the different drink which is
offered by the restaurant.
Static Menu: It is the type of menu which used to be offered all the year around, this is generally
used menus offered by those restaurants those offer same dishes all year long.
Day Menu: It is the type of the menu which are created for the specific day, as per the offer of
the day. In this they have to make sure that the dish which is offered is in adequate quantity to be
offered (Bufquin and et.al., 2018).
Desert Menu: This is the menu which used to offer the different type of the dessert. Restaurant
has to make sure that they used to offer the adequate desert to be consumed by the consumer.
CONCLUSION
After going through the above report it has been summarized that there are many
syntheses and creativity of the Food production and Food & Beverage Services systems has been
taken place in the today's era. After that the report goes on to summarized that there are many
types of the roles and responsibility which are performed by the Food and Beverage manager to
carry out the operation of the restaurant. After that the report has summarized that there are many
factors which used to affect the Menu Pricing within Food & Beverage outlets. In the end the
report summarized that there are many factors like availability of food, time and price which has
to be considered by the restaurant at the time of planning the Menu in the restaurant as menu is
one of the biggest factor which used to attract the customer toward the restaurant.
9

REFERENCES
Book and Journals
Aal, K and et.al., 2016. Innovation in service ecosystems: an empirical study of the integration of
values, brands, service systems and experience rooms. Journal of Service
Management. 27(4). pp.619-651.
Bennett, R and et.al., 2019. Prevalence of healthy and unhealthy food and beverage price
promotions and their potential influence on shopper purchasing behaviour: A systematic
review of the literature. Obesity Reviews.
Davis, B and et.al., 2018. Food and beverage management. Routledge.
Marcos-Cuevas, J and et.al., 2016. Value co-creation practices and capabilities: Sustained
purposeful engagement across B2B systems. Industrial Marketing Management. 56.
pp.97-107.
O'Mahony, M., 2017. Sensory evaluation of food: statistical methods and procedures. Routledge.
Patiar, A., 2016. Costs allocation practices: Evidence of hotels in Australia. Journal of
Hospitality and Tourism Management. 26. pp.1-8.
M BHAVYASRI, M.O.H.D.A.M.E.E.N.U.D.D.I.N. and BHAVYASRI, M., 2017.
INTELLIGENT E–RESTAURENT BILLING SYSTEM. International Journal of
Creative Research Thoughts (IJCRT).5(4). pp.1151-1155.
Jang, Y.J., Zheng, T. and Bosselman, R., 2017. Top managers’ environmental values, leadership,
and stakeholder engagement in promoting environmental sustainability in the restaurant
industry. International Journal of Hospitality Management. 63. pp.101-111.
Bufquin, D and et.al., 2018. Social evaluations of restaurant managers: The effects on frontline
employees’ job attitudes and turnover intentions. International Journal of Contemporary
Hospitality Management. 30(3). pp.1827-1844.
Katayama, N., 2018. 3-Day Menu Planning for Existing Commercial Disaster Food Supplies
Using the Evaluation of Taste and The Blood Sugar Level. Recent Adv Food Sci Nutr
Res 2018: 38-46. DOI: https://doi. org/10.29199/FSNR, 101015, p.3.
Cruz Moreira and et.al., 2018. An Evolutionary Mono-Objective Approach for Solving the Menu
Planning Problem.
Grady, A and et.al., 2018. Effectiveness of a dissemination strategy on the uptake of an online
menu planning program: A controlled trial. Health Promotion Journal of Australia.
10

Online
Menu consideration. 2019 [ONLINE] Available through:
<https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/
module-3-the-importance-of-menu-planning/topic-1-major-considerations-in-planning-
menus.html>.
11