Hospitality Operations: Food Production Systems and Menu Pricing

Hospitality
Operations

Contents
INTRODUCTION...........................................................................................................................1
1) Food production systems along with Food and Beverage Service systems.......................1
2) Roles and Responsibility of Restaurant Manager of Double Tree.....................................5
3) Factors influencing menu pricing in Double Tree.............................................................6
4) Analysis of constraints of menu planning within operations of Food and Beverage.........7
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Hospitality operations can be deciphered as the measures adopted by an organisation
pertaining to concerned industry for meeting the demands and expectations of customers (Ogle
and et. al., 2018). Hospitality sector is largely focussed upon establishment of healthy relations
between guests and the host company. This is a wide sector which encompasses segments of
services such as reception of guests, accommodation, entertainment, resort, convention,
conferences, banquets, meetings, travelling, recreation etc. One of the most emerging sub sectors
within hospitality is hotel which provides lodging services on a short term and long term basis in
return of money consideration.
The present project covers the analysis of hospitality operations within Double Tree. It is
an international hotel chain of Hilton that functions across the globe to serve a large number of
guests on a daily basis. Most of the Double Tree Hotels are owned and managed by independent
franchisees and some of them are managed by Hilton itself. This entity is best renowned for its
chocolate chip cookies. The project explores Food production and Food & Beverage Services
systems along with roles and responsibilities of Restaurant Manager. Besides this, it includes
factors affecting menu pricing and menu planning considerations & constraints within the Food
& Beverage Operations.
1) Food production systems along with Food and Beverage Service systems
Food production is defined as the process of transformation of raw materials into
finished items. For this purpose, food and beverage outlets across the globe apply a wide range
of systems. In this relation, it is identified that the restaurant unit within the confines of Double
Tree makes use of Cook Chill and Cook Freeze systems for producing food items belonging to
different cuisines.
Cook Chill system: This is referred to as a production system in which food items are stored in
highly chilled refrigerators for the purpose of conserving them for a long period of time. These
food items undergo heating to make them ready for consumption by the guests at the time of
demand (Manning, L., 2018). The concerned restaurant applies this food production system with
the aim of preparing food in a rapid manner at the time of demand.
Cook Freeze system: This food manufacturing system aims at preparation as well as storage of
food in deep freezer so that they can be sustained for a long period of time. This system becomes
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