Hospitality: Food Production, Menu Planning, and Pricing

This report delves into the core aspects of hospitality operations, with a specific focus on food and beverage management. It begins by examining innovative food production methods, including traditional approaches, chopping and slicing techniques, food fermentation, pasteurization, and sous vide methods, highlighting their significance in meeting customer satisfaction. The report then analyzes meal experiences, differentiating between tangible and intangible aspects, and emphasizes the critical role of a food and beverage manager in ensuring guest satisfaction and operational efficiency. The report further explores menu planning considerations, such as guest expectations, financial constraints, equipment availability, product quality, seasonal influences, nutritional needs, employee skills, and temperature requirements. Finally, the report analyzes the factors affecting menu pricing within food and beverage operations, considering the various services provided and their associated costs. This comprehensive analysis provides valuable insights into the complexities of managing food and beverage services within the hospitality industry.

HOSPITALITY
OPERATION

Table of Contents
INTRODUCTION...........................................................................................................................1
1- Explaining the innovative food production methods and different types of food and
beverage services........................................................................................................................1
2- Analysing the meal experience and roles and responsibilities of a food and beverage
manager. .....................................................................................................................................3
3- Writing the systematic understanding of menu planning considerations and constraints. ....4
4- Analysing the factors affecting menu pricing within the food and beverage operations. ......5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Sectors of the hospitality has been very much increased in the today's world. There are
many operations which are held in done by this sector. The highest amount of revenue comes
from the hospitality industry. Managing food and beverages is one of the important main activity
which is included in this sector. This report includes about the innovative methods of the food
production and various types of food and beverage services (Walker, 2016). Meal experiences
and roles and responsibilities of a manager are analysed. It is important to have the systematic
understanding of menu planning considerations and constraints. There are many factors which
affects the menu pricing of food and beverage operations.
1- Explaining the innovative food production methods and different types of food and beverage
services.
In today's world, hospitality businesses have been increased. Many new and innovative
methods are used in the production of the food. These methods are innovated with time to make
the customers satisfied. There are many factors which are considered at the time of producing
food. That's why, it is needed to use the best suitable method for the production. Using the best
method is very important in the hospitality sectors like hotels, restaurants, bars etc. In accordance
with the case of Julie who is food and beverage manager in the Parkway Hotel, it states that she
need to understand all the methods which can be used in the production of the food. Innovative
and creative methods of the food production in the hospitality operations are as follows: Traditional method- This method is used in many Hotels. It is the oldest form of food
production. It makes the hospitality sector to purchase all the raw materials which will be
needed in making the food. Traditional method is used because menu is already decided
by the Hotel. Chopping and slicing- This the activity which is done while preparing the food. Efficient
skills are needed to perform this activity in the better manner. Effective slicing and
chopping method used in the food production help in making the consumer satisfied
(Jude and Lemaire, 2014). These skills of the workers help the organisation to grab the
attention of many consumers. Food fermentation- It is term which is used for the making some innovative changes and
adding some texture in the food. This method is used to provide health benefits to the
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people. Food fermentation method of the food production is used by many sectors. It is
the most innovative method of producing the food. Pasteurisation- It is the method which is used in the food production to kill all the
microbes that can harm to the health of individuals. Pasteurisation is the very important
activity and is very much essential in today's world.
 Sous wide methods- It the technique of making the fresh food. It sets the exact
temperature on which the food should be cooked. But this method of food production has
some disadvantages. It is not suitable for all types of food.
These are some food production methods which can be considered by Julie as the food
and beverage manager while producing the food.
Different types of food and beverage services
These services are depended upon the factors which are to be considered while serving
the food to the customers. Various types of food and beverage services are described below: Table services- Food which is being made is organised on the table effectively and then
gets delivered to the customers in accordance with the order (Dopson and Hayes, 2015).
Efficient table services present the food in better manner. It also maintains the quality of
the food. Family services- It is also known as the English services. In relation to this food which is
being made is served at the centre of the table. It is according to the culture of china and
middle eastern countries. Buffet services- This food and beverage service has many advantages. The food which is
prepared in the big quantity get placed in the containers. This service is mainly used
when there are large number of people. Food is served from the table only where the
containers are kept.
 Flambé service- This food and beverage service is unique. In this food is not cooked but
is gets prepared in front of the people. This technique makes the consumers engaged or
involved in the process of making food. Flambé service looks very attractive to the
individuals visually.
These are some food and beverage services which can be included in the Parkway Hotel
by Julie. It will give many benefits to the cited organisation.
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2- Analysing the meal experience and roles and responsibilities of a food and beverage manager.
Meal experience is the term which is used for the experience of the customers which they
had while eating the food. This term does not get influence by quality of the food but it also gets
impacted by the type of services provided to the consumers. Meal experience is divided into two
parts. Tangible experience is that which the individuals gets by touching and seeing the
equipment like chairs, table etc. On the other hand, there is intangible experience which the
persons get by feeling and sensing the environment of the hotel.
Meal experience is very much important for the sectors of the hospitality. It decides that
the customers will return to the hotel or not. The good experience will make the individuals to
suggest the name of restaurant or hotel to their friends and colleagues. This will enhance the
number of consumers. Profits of the organisation will get increased and customers will become
loyal (Grekova and et.al., 2016). However, it will make the business to gain high reputation and
competitive advantages. This states that better meal experience is very much important for the
firm to get developed in the market.
Roles and responsibilities of a food and beverage manager
Food and Beverage manager is very much needed in the hospitality sector of hotel which
includes restaurant and bar in it. It hasis his duty to manage all the work which is regarding the
food. Julie as the food and beverage managers have many roles and responsibilities to be
fulfilled in the Parkway Hotel. She already has some knowledge by being assistant food and
beverage manager in her previous job. Various duties of the managers are described below: Equipment maintenance schedules- It is the duty of food and beverage manager to
ensure that all the equipments in the cited hotel are in the proper condition or not. They
should check all the things on the regular basis (WHO IS A FOOD & BEVERAGE
MANAGER? 2017). It is their role to plan and maintain the schedule on which basis all
the equipments will be monitored. Health inspection reports- Food and beverage manager should inspect the food which is
being prepared. It is done to ensure that all the standards in accordance with the health
and safety are followed or not (Cousins, Lillicrap and Weekes, 2014). Managers should
make the report which will include all the things which arethey noticed while doing the
inspection. The will also include about the changes which are needed to make proper
health standards.
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 Analysis of meal experiences- It is the most important responsibility of the food and
beverage manager. They need to analyse the meal experience of the customers
effectively. It can be done by taking the feedback from the consumers. They can ask the
individuals about the effectiveness of the services which are provided to them. Menu planning considerations- Food and beverage should consider all the factors which
are necessary in planning the menu. This is the activityIt the activities which is affected
by various factors. That's why the proper planning is essential to set the perfect menu
which will satisfy all types of the customers in cited hotel.
 Guest satisfaction measurement- It is the duty of the food and beverage manager to
measure the level of satisfaction in the customers. There are many techniques which can
be used to do this activity (Laloganes and Schmid, 2017). It is very important to measure
the satisfaction, it will help the organisation to make the necessary which will be needed
and required.
These are some roles and responsibilities of the food and beverage manager which they
need to follow in the operations of the hospitality industry. Julie will effectively fulfil all the
duties because she had some experience from the previous job.
3- Writing the systematic understanding of menu planning considerations and constraints.
It is very much important to plan the menu effectively, because it is the activity which
plays major role in deciding the satisfaction level of the customers. There are many elements
which are needed to be considered in the systematic planning of the menu. Julie as the food and
beverage manager should consider the following points while deciding the menu.
 Expectations of the guests- For planning the menu, first the managers should find out
what are the customers expecting from them. All the customers have different taste and
preferences. That's why it important to ask all the individuals about what they will like to
have. Already set menu without considering the expectations can dissatisfy the people.
 Financial considerations- Financial ability of the cited hotel is needed to be considered
while planning the menu. Bad financial condition will not let the manager to plan the
menu which requires material which are high in cost. On the other hand, good condition
of the finances will make the business to plan the menu as desired by them.
 Availability of the equipments- Menu can be effectively planned in the Parkway Hotel if
there are proper equipments to make the food (Augustin and et.al., 2016). This is
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necessary because if there are no effective equipments available then planned menu will
not get prepared.
 Availability of the quality product- The Hotel which needs to plan the menu with the
level of the quality then, it is necessary that they are available with the products which
will be needed to make quality food.
 Time and seasonal considerations- Taste and preferences of the customers changes with
the change in the seasons. That's why it is needed that the food and beverage manager
should plan the menu in accordance with it.
 Nutritional considerations- There are many customers who want the food which carries
some nutrition (Cetin and Dincer, 2014). Now the consumers are very much health
conscious. It is important for the cited hotel to plan that menu which will fulfil the
nutritional needs of the consumers.
 Skill of the employees- The menu which will be planned by the food and beverage
manager should be in accordance with the skills of their employees. The menu should not
be set in that way which the workers can not prepare. Labours are the person who will
prepare the food. That's why their skills are needed to be considered while planning the
menu.
 Temperature- Some food needs different temperature and atmosphere to be cooked.
While planning the menu the cited hotel should see that the food is selected to be
prepared is having the right degree of the temperature or not.
These are some considerations and constraints in planning the menu. Food and beverage
manager of the Parkway Hotel should keep all these factors in mind while planning or deciding
the menu.
4- Analysing the factors affecting menu pricing within the food and beverage operations.
There are many factors which affects the menu pricing.
 Restaurants- There are many services which are provided in the restaurants to the
customers. The charge of that services gets included in the price which is set for the
menu. The size of the restaurants also affects the prices, because they can be small or big.
Big restaurants will set the price of the menu at the high level. Their services will also be
with the high standards (Assaf and et.al., 2015). Parkway Hotel has restaurant inside
inside and is very big. That's why the prices which are decided for the menu, are at the
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high level. On the other hand, prices of the menu in the small restaurants will at the lower
level. It is because the range of food and quality of the food will also be low. This states
that size of the restaurants affects the menu pricing within the food and beverage
operations.
 Events- There are many customers who give responsibility of managing some event to
some company or the hotel itself. It includes many activities which are to be fulfilled by
the workers. Small event will have few amounts of food products which will make the
price of menu lower. Large amount of food products will be included in the big event.
Menu price will be also high because of this. Many things will be included while
deciding the menu of the big event. It will include high number of persons in the event,
so the quantity of the food will also be high. This states events which are being held in
the cited will affect the price of the menu within the food and beverage sector.
 Catering service- There are many customers who wants some services related to the
catering. It increases the price menu. In these service's food is served to the individuals
by the workers (Bowie and et.al., 2016). This charge gets included in the price of the
menu. Fort providing the service of catering there will many equipments needed whose
cost will get added in the price. Some food needs effective skills to be served and
requires the proper presentation. This cost will also be added in the menu price. These
services not required by the consumers will make the price low.
 Customer preferences- It is also the factor which affects the price of the menu. People
wanting the quality products used in the food will increase the price. This states that
demands of the consumers matters while setting the price of the menu.
These are some factors which affects the menu pricing within the food and beverage
operations. All the elements should be analysed by the manager to decide the price which will be
acceptable by all.
CONCLUSION
This report concludes about the various food production methods which are used while
preparing the food. It is necessary to select the best method which will be suitable in the
hospitality sector. It will make the customer satisfied and the make the organisation grow in the
market. There are different types of food and beverages services which are handled by the
manager in relation to this activity. The services which are provided to the customers should be
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at the satisfactory level to make them loyal towards the business. It is very much important to
analyse the meal experience. It makes the organisation to make the necessary changes which are
required. There are many roles and responsibilities of the food and beverage manager. They need
to monitor all the activities which are in relation with the preparation of food to serving them to
the customers. This report concludes that there are some factors which affects the menu pricing.
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REFERENCES
Books and Journals
Assaf and et.al., 2015. The effects of customer voice on hotel performance. International Journal
of Hospitality Management, 44, pp.77-83.
Augustin and et.al., 2016. Role of food processing in food and nutrition security. Trends in Food
Science & Technology, 56, pp.115-125.
Bowie and et.al., 2016. Hospitality marketing. Taylor & Francis.
Cetin, G. and Dincer, F. I., 2014. Influence of customer experience on loyalty and word-of-
mouth in hospitality operations. Anatolia, 25(2), pp.181-194.
Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and Beverage service. Hachette UK.
Dopson, L. R. and Hayes, D. K., 2015. Food and beverage cost control. John Wiley & Sons.
Grekova and et.al., 2016. How environmental collaboration with suppliers and customers
influences firm performance: evidence from Dutch food and beverage processors. Journal
of Cleaner Production, 112, pp.1861-1871.
Jude, B. and Lemaire, E., 2014. Optimising clean-in-place processes in food and beverage
operations: Part 1. Process Control Systems.
Laloganes, J. P. and Schmid, A. W., 2017. Beverage Manager's Guide to Wines, Beers, and
Spirits. Pearson.
Walker, J. R., 2016. Introduction to hospitality. Pearson Higher Ed.
Online
WHO IS A FOOD & BEVERAGE MANAGER? 2017. [Online]. Available through:
<https://www.hotelschool.co.za/who-is-a-food-beverage-manager/>.
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