Hospitality Operations: Synthesis and Creativity in Food Production and Food & Beverage Services

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY ..................................................................................................................................3
1. Explain the synthesis and creativity of the Food production and Food & Beverage Services
systems. ......................................................................................................................................3
2. Critically analyse the roles and responsibilities of Restaurant Manager................................4
3. Identify and analyse the factors affecting menu pricing.........................................................5
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations...................................................................................................................................7
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Hospitality is considered as relationship between the guests and host or the act of being
friendly. This industry consisting a wide array of operations in different fields like hotels,
catering, restaurants, resorts, casinos etc. which are undertaking in order to cater the tourist
effectively. As in the present world, hospitality industry is become a one of the fastest growing
industry as it provides great facility to touristy and higher increment in national economy. In
regards to detail understanding this concept the selected organisation is Hilton Hotel London
which is an American Hospitality Company that is taking the responsibility of managing and
franchising a range of hotels and resorts. This following assignment will give its focus on
considering synthesis and creativity of food & beverage service systems and also define the roles
and responsibilities of a manager within the organisation. Apart from this, it also emphasis the
factors which have great impact on the menu pricing and constrains which an organisation has to
face while making plan related to menu.
MAIN BODY
1. Explain the synthesis and creativity of the Food production and Food & Beverage Services
systems.
Food production system is considered as a process of converting raw material into
finished goods so as to cater the customers with eatable products. Within the food and beverage
department of Hilton hotel food is prepared by the manager by considering the diverse needs and
demand of the customers so as to attain higher profit. Other, food and beverage service system
is refers to the procedure of preparing and representing food and beverages to the customers
through food stalls and other mediums. As in the present world, competition has covered a big
place of market which makes it essential for a hospitality industry to bring creativity and
synthesis in their organisational activities. In which creation refers to the bringing some effective
procedures within the organisational activities as in the present world customers are changing,
dining experience and taste are changing and competition is increasing (Pegg, Patterson and
Gariddo, 2012). Due to which, in order to attain the higher success and growth various
competitors are coming up with new creativity and developments in their food and beverage
system in order to give best dining experience to guests. Whereas, synthesis refers to the
combination of various operations of food and beverage department so that best dining

experience can be provided to the customers. In this regard, Hilton is offering a variety of dishes
to their customers in 3D style in terms to make unique its outer appearance. With the help of this,
they are able to attract a range of customers’ towards their food & beverages which results higher
profitability of their organisation. Other, they are also giving their focus on providing Solo food
pack with family pack food so as to accomplish the demand and requirement of each personal
effectively.
By espousing all these activities within the organisation Hilton manager is able to increase their
customer base as well as goodwill in the marketplace as because it will enables them to operate
all their activities as per the current market trends and customers perceptions (Lynch and Mac
Whannell, 2013). Apart from all these, restaurant manager is also giving their focus on providing
separate food pack for children on the special occasions like anniversary, birthday parties etc.
as per the size which has ordered by them so that wastage can be reduced and quality of the
products can be maintained. Along with this, Hilton is also offering signature dish to first 10
customers on the occasion of Christmas and New Year party in order to gain the higher
customers attention and interest towards the organisational services. This helps them in attracting
a lot of people in their food and beverages which enables them to attain huge profitability within
the limited period of time.
There are various ways in which food can be produced like cultivation, crop
management, preserving, baking, pasteurizing, butchering, fermenting , restaurants etc. which
helps in making the food available to customers in many ways so that their food needs can be
fulfilled. All these types are important so that food produced can be delivered to the customers in
the way which can help in satisfying them. Hotel Hilton provides the food service to its customer
by the way of restaurants where the food is prepared and is served to the customers. Along with
this various services are also given which are discussed as follows: Silver plate: It is an English method to serve food in hotels in which the waiters serve
dishes to the guests from a serving dish into the plates of customers. The waiters use
service spoon and fork to serve the food. English service: In this method food is served to guests in a private dining room or
restaurant where the waiter serve food to guests from a large dish starting from the host
of party at the head of table.