Hospitality Operation (M1)

Hospitality Operation (M1)

Table of Contents
Introduction......................................................................................................................................1
1. Explicate synthesis as well as creativity of food production as well as food & beverage
service systems............................................................................................................................1
2. Critical analysis of roles as well as responsibilities of food and beverage manager within
H10 London Waterloo.................................................................................................................3
3. Identification as well as analysis of factors which affects menu pricing in food and beverage
outlets...........................................................................................................................................5
4. Analysis of menu planning consideration & associated constraints in food as well as
beverage operations.....................................................................................................................7
Conclusion.......................................................................................................................................9
References......................................................................................................................................10

Introduction
Hospitality denotes relationship among host and guests in which host receives their
visitors with goodwill that comprises of entertainment & reception of strangers, visitors or guests
(Bowie and et. al, 2016). It is the service for welcoming guests within the hotels. Hospitality
operations aims at rendering their activities in such a way that they make their guests feel like
they are at home even in case if they were not. This report is based on H10 hotels which are
headquartered in Barcelona, Spain and furnish there services in 18 distinct locations. Here, H10
London Waterloo is taken in consideration which is first chain within UK and they provide their
customers with leisure facilities. This report comprises of creativity within services systems,
roles and responsibilities of manager, factors which creates impact on prices of menu and
planning of menu which has to be provided to their customers.
1. Explicate synthesis as well as creativity of food production as well as food & beverage service
systems.
The department that is involved within preparation of food is referred to as food
production. It implies the process that is associated with conversion of raw materials which are
cooked, combined as well as transformed for making a dish (Buhalis and Leung, 2018). Food &
beverage service sector denotes the method which is involved within preparation, presentation as
well as serving of menu to their customers. Depending upon the requirements of the organisation
they can opt for either on-premise or off-premise catering of the services. Both the aspects can be
understood here; when food is delivered where it is prepared is denoted by on premise. Like H10
London Waterloo, delivers their customers with food that is braced by their cooking or food
production department. On the other hand, off premise services comprises of incomplete
cooking, planning as well as rendering services within customer's premises.
H10 London Waterloo makes use of different stages for carrying out synthesis as well as
bringing in creativity within the food which has been prepared by them. These stages have been
illustrated below:
Product design: This stage emphasise on information sources as well as complementary
analogies associated with it. The decisions in this context are made through the usage of
analytical as well as creative thinking process (Chan and Hsu, 2016). The creative thinker also
need to take into consideration factors like cost of material and functions which are liable for
1

restricting the process associated with decision making. To have a creativity within the design
processes food production of H10 London Waterloo is making use of some techniques, they are:
idea generation (classical brainstorming, analog brain-writing and prior unblocking exercise),
design analysis (here Kepner-Tregoe decision analysis and Dunker diagrams can be utilised) and
the last is feasibility analysis (in which matrix analysis is used to ensure feasibility of idea that is
involved within) (Chesser, 2017).
Description & evaluation of product: This stage is liable for facilitating the usage of
cognitive tools like SmartFoodS which assist food professionals within identification of latest
trends, academic studies, start-up companies, new products, industry news as well as innovations
which are made within cuisine. This can be used within description of products and
modifications can be made accordingly within design process (Ghosh and Shum, 2019). It
emphasise on design along with functionalities of each ingredients which are contained within
their products along with factors like cost has to be identified and chose appropriate kind of
packaging for their services in context of product nutritional label.
(Source: Creativity and its Assessment in a Design and Development of Food Products and
Processes Course, 2013)
2
Illustration 1: Design and development of food product