Factors Influencing Prices of Food and Beverages

Hospitality Operations

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
1) Creativity and connection of Food production systems, Food and Beverage Service systems
................................................................................................................................................3
2) Roles and Responsibility of restaurant manager of Four Seasons Hotels..........................5
3) Factors influencing prices of food and Beverages offered by Four Season Hotel, Restaurant
................................................................................................................................................8
4) Analysis of constraints of menu planning within operations of Food and Beverage.......10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Hospitality is basically relationships between guests and the host, it is an act or gesture of
service provider to be hospitable. Hospitality service is formed with bring together lots of
operations and unique practices(Kuo, Chen and Tseng, 2017). These operations include front
office, reservations, selling and administration. Hospitality services are made of various
operations which are made for effective practices and obtaining outcomes by providing best
experience to consumers. Foods production systems are the part of hospitality operations which
is basically a process of preparing food and serving to guests. Restaurants owners and managers
has to go through various actions and has to consider unique components and constraints which
affects menu planning and pricing strategy.
Four Seasons Hotels, Restaurant is used for this assignment and in its context several
factors are studied. Four Seasons Hotels, is a Canadian international luxury hospitality company,
which is serving its offering to worldwide consumers. The company was founded in 1961, by
Isadore Sharp and headquartered in Toronto, Canada. In 2007, Bill Gates and Al-Waleed bin
Talal become majority owners of company, investing through Cascada investments. The
company has its operations in more than 47 countries with almost 117 properties owned by it.
MAIN BODY
1) Creativity and connection of Food production systems, Food and Beverage Service systems
Food production is a process of changing raw material into finished goods, for serving
to consumers and according to the instructions provided by them. Organisations use different
food production systems according to their operations. There are four types of Food Production
Systems present and mostly used by restaurants, these are Centralised systems, Cook Chill
system, Cook Freeze system and Sous Vide. Four Season Hotel, mainly use two systems from
these four and those are Cook Chill system and Cook Freeze system.
1. Cook Chill system of food production is normal preparation of food but then stored in
rapid chilling refrigerators with low-temperature and above freezing point in between 0-3
degree Celsius. This food is then reheated immediately before consumption or demanded
by guests(Buhalis and Leung, 2018). The regenerated in finishing kitchens that require
low capital and minimum employees. Four Season Hotel, use this food production system

for preparing its day to day supplies and needs of their restaurant to meet the daily orders
and satisfy regular visiting guests.
2. Cook Freeze system of preparing food and storing it in deep freezers, which are
sustainable and are needed for longer duration. This method of food production brings
productivity and better earning towards the company(Van der Wagen and White, 2018).
But it is suitable when food is required in bulk or on regular basis. Four Season Hotel,
use this food production system when they receive any bulk orders or any big event is
happening in hotel. These events can be any party, business conferences and other social
event.
Both of these systems are beneficial for Four Season Hotel, they brings productivity,
sustainability towards the hotel and serve good quality food to guests or visitors. One of the
system is used by restaurant of Four Season Hotel for daily activities and another is used caseof
any special occasion or when huge order is received by Four Season Hotel.
Food and Beverage services refers to the ways in which businesses provide their
products to their guests, at particular location(Ogle, Miller and Fang, 2017). It is a great deal and
contribute to every organisation or every hospitality service provider as their profits and success
depends on it. Food and Beverage services can be broadly classified as the procedure of
preparing, presenting and serving of products to consumers. There are several systems for
providing Food and Beverage services to people, but major categories which are used by Four
Season Hotel, Restaurant are as follows:
1. Table service system of F&B, is used in restaurants where customers is sitting on their
tables and ordering food from the menu. One staff member is allotted for every table who
stands their and assist the guests with their orders and other related services they need.
The customer orders their preferred dishes from the menu of the restaurant and then
served by staff members(Kim, Lee and Fairhurst, 2017). Providing good quality services
is what necessary and what required by visitors for attaining satisfaction and earning
better profits.
2. Buffet service system of F&B, is another very unique ways of serving customers, in this
system menu id pre decided by the restaurant, dishes are being served on a table for
convenience of customers. Guests are free for taking whatever they want from provided
dishes and in their preferred quantity. If guests needs any assistance from restaurant staff