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

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