Hospitality Operations 10

Hospitality operations
10

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Critically analyse different types of food production systems....................................................3
Food and Beverage Service methods..........................................................................................5
Analyse Menu Engineering matrix to enhance restaurant profitability. ....................................6
Identify and critically analyse sustainable menu planning consideration to be competitive in
the market....................................................................................................................................7
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality operations is basically a program that offer better set of skills through which
working efficiency and its range is getting diverse by which more profit and sales is achieved on
continuous period of time. It includes different areas such as desk management, food and
beverage management, human resource planning and housekeeping operations. Hospitality is all
about to develop effective relationship in between host and guest (Bowen and Morosan, 2018). It
consist of visitors, resorts, reception, entertainment, club membership, special events, attractions
and many other services as well. Hospitality is completely based on different segments as like
lodging, food, tourism, travel and recreation. The report below is based on the case study of
Alfredo's Italian Restaurant and it is managed by Amanda's grandfather who's name is Joe
Armani and he was a restaurateur and build Italian cuisine in Covert Garden in London. The
report consist of analysis of various food production systems, methods of food and beverage
services, menu engineering matrix and sustainable menu planning consideration in competitive
marketplace.
MAIN BODY
Critically analyse different types of food production systems
The food production is basically classified in different types such as selection, crop
management, cultivation, preserving, harvesting, selection, baking, pudding, pasteurizing,
fermenting, butchering, carving, drink, restaurant and many other components as well. It is all
about to prepare a food in which raw material is converted into food products. It is also based on
different sections as like packaging, cleaning, sorting, preparing, adding ingredient with balanced
proportion, segregation, presentation etc. It doesn't only based on serving and cooking and apart
from this building, assuming, inventing and managing of each individual who is associated with
business also considerate (Chung and D’Annunzio-Green, 2018). There are different kinds of
food production system and it is as illustrate below as:
Cultivating: It is a basic prospect of food in which fresh food is converted into the
consumable one. The cultivation of food is processed through farming so that food supply is
managed with certain smoothness. In this individual must have believe that organic production is
produced so that healthy food supply is managed by business. In addition prominent changes is
addressed about cultivation crops as it is varied on the basis of seasonal cropping as like wheat,

vegetables, cereal and many others as well. In relation of Alfredo's, they have purchase their raw
material in bulk format and not by self cultivation. Thus restaurant has make significant changes
as per suitability and accordance to customers need and requirement.
Fermentation: It is a process of food processing that is used to make effective utilisation
of metabolic and growth activities that is used to product and transform stabilise food materials.
It is majorly derived from from perishable production so as to manage food preservation. In this
certain level of technology has been used to create organometallic, functional and nutritional
attributes of food (Filimonau and Delysia, 2019). The fermented food induce significant portion
of diet that produces health benefits as well. It enhances prevalence of metabolic composite as
like food allergies, obesity, intolerance, changes in life style as veganism that used to promote
longevity and health. In context of Alfredo's restaurant they have uses this method in order to
provide and offer healthy food style to its customers. As most of the people are attracted towards
healthy diet with better proportion of taste thus restaurant easily make profit with the usage of
this method.
Broiling: It is a method of food production under which nutrient balance is induced by
managing and controlling better sustainability. In this particular balance in between
phosphorous, Zinc, Nitrogen, Copper is measure that is measure prospect of environmental
effects. A nutrient surplus is induced that is more relative to product organic production that
usually produces intensive indoor operation. It is used to develop balance in between livestock in
which holistic evaluation is processed. In term to Alfredo's restaurant they uses this method and
with this induce perfect balance in nutrient that also induce sustainability.
Baking:It it is the most relevant method of food production and one of the most oldest
process of cultivation as well. It is basically a thermal process in which balance temperature is
maintain with the usage of different machinery such as moulder, mixer, baking oven, shaping
system, cooling system and a unit of size reduction is more common in baking. It is a basic
operation under which intermediate batter or dough is develop as per the perfect characteristics
of colour, texture, flavour and volume as well (Filimonau and Naumova, 2020). It also consist of
different properties of products such as thermal diffusivity, thermal conductivity, moisture
diffusivity under which effective prediction of temperature is processed. In this Alfredo's
restaurant, make sustain usage of this method as while making bread, cakes, biscuits and many
other products as well.

Grilling: It is a method of food production in which cooking is processed by involving
dry heat and it is applied over the food surface. It basically involve prominent amount of direct
and radiant heat that tends to used while making quick food. In this heat is transferred primarily
from thermal radiation as with the parallel usage of grill pan or griddle. There is actually three
form of grills such as direct, indirect and combo. It relation to Alfredo's restaurant, it is used
within business operations as while making grilled food faster. In addition they have cook meat
and vegetables in faster manner (Gursoy, 2018).
Centralised: The food is produced in the centralised form which involves preparation of
food at place and then it is transported to other place for serving. This is common 9in catering
environment when the food is cooked off site and then after cooking it is served to other guest in
a particular venue.
Cook Chill: It is a simple food production system where a controlled system of the
advanced preparation of food is designed in order to provide the food service in more flexible
form. In this system, the food is fully cooked and then is followed by the rapid chilling and then
the food is stored at the controlled temperature.
Cook freeze: In this system, the food is cooked fully and is followed by the blast freezing.
This is done so that the food can be stored at a controlled low temperature of about -18 or 22
degree. It is mainly used in catering system in order to keep the food at storage for long time.
Sous vide : As compared to the traditional cooking, this system involves using the well
controlled heating on the material of the food which are vacuum sealed in the plastic pouch. In
this, the food is cooked in the water bath at the temperature above the desired final core
temperature of a product.
Food and Beverage Service methods.
The most attractive part of restaurants and dining areas is the service method used to
serve food and beverage. It not only makes the experience of guests better but can also make
their experience worst if the service is not timely offered or is not attractive. There are different
methods which Alfredo's Italian Restaurant can use which will help Amanda in giving the best
experience to its guest. Some of the food and beverage service methods are discussed below- Plate Service- This type of method requires greeting to the customers with warm
welcome and eye contact so that customer feels happy. It is mixture of many services like
English, American and pre plated service. Under this, guest is allowed to order food

while sitting on the table and the order is taken initially from a woman and then from the
host and other guests (Ivanov and et. al., 2019). The guests are allotted table according to
the number and tables near kitchen or dish wash area are initially avoided till the
restaurant is full. Special attention is provided to kids and waiters address guest by sir/
madam. Take away service- This method requires the customers to place order through telephone,
website, drive away or over counters. Payments are made either in advance or when
picking the order. This is suitable for those customers who does not want to consume
food or beverage over the restaurant rather prefers takeaways. English service- Under this method, food is placed in large plates and bowls and then
delivered on the table of guest. There is less skilled staff required because its serving
technique is not complex. The food is first checked by host and then placed on table or
either the host ask waiters to serve the food. It is beneficial for restaurants which have
less dining area or space. Self service- This method requires the guest to pick their food themselves. No waiter
serves the food on the table rather the food is placed on the counter and the guest himself/
herself pick it up (Iyer and Jarvis, 2019). It requires engagement of less staff and is cost
efficient for the restaurants. In this, the guest may also pick food from the buffet if it is
arranged in the restaurant.
 American service- This method is common and easy. The order is placed by the guest
and the staff convey the order through Kitchen Order Ticket. Then the food is plated and
prepared in the kitchen and the waiter is just required to place the food or beverage on the
table of customer and serve it.
Alfredo's are recommended to adopt plate service in their restaurant which is suitable for all type
of food and beverage. It is easy to implement and cost efficient for Amanda as a fresh
entrepreneur due to engagement of less skilled staff. The guests are warmly welcome which may
help in attracting more customers for Alfredo's Italian Restaurant.
Analyse Menu Engineering matrix to enhance restaurant profitability.
This matrix helps the restaurants and hotels to analyse their menu. It basically refers to
designing the menu by positioning and pricing each item to improve profitability of the
restaurant. It requires placing the menu item for sale by its quantity, cost per food and price per

food which can be sorted easily by software solution (Jones and Wynn, 2019). This data is used
to group the menu items in the following categories- Star- These cover the items which are highly popular and helps in gaining high
profitability for the restaurant. These items are always available on menu of any
restaurant due to its high popularity and high profitability. Alfredo's should always try to
highlight these items so that they are more and more ordered and restaurant is able to
generate high revenues from it. Plow Horse- The items which have high popularity and low profits are placed under this
category. Alfredo's must work on improving the reformulation of these item so that profit
margins can be increased. These items are easily sold but gives low return. These items
must be prepared in such a way that the profit margin is increased rather than ignoring
them to be placed on menu (Victorino and et. al., 2018). Puzzle- These include those items which are less popular but helps in gaining high
profits. The owner must focus on attracting these items on menu so that they can be sold
and restaurant is able to generate more revenues. Alfredo's must constantly use tactic like
sale or introducing combo system for these items so that these less popular items are sold
easily and gain high popularity (Kandampully, Zhang and Jaakkola, 2018). These items
generally helps in earning more profits but due to its less popular nature, Alfredo's may
lack in generating high profits.
 Dog- The items which are less popular and generates low profits for the restaurant are
categorised under this category. These items must be removed from the menu due to less
revenue being generated by it. It must be identified as soon as possible and be removed
immediately. It does matter if it is not ordered but if it is ordered, it will be expensive for
the restaurant thereby decreasing the profit of the company. Alfredo's must immediately
identify those items under this category and remove them from menu due to its nature of
generating less revenue. It may allow the restaurant to place itself in loss in the very
beginning thereby resulting in shut down. So Amanda must consider these items to be
removed from menu as soon as possible.
So Alfredo's Italian restaurant must chose to categorise its menu according to the menu
engineering matrix so that items can be categorised according to their profitability and
popularity. This matrix will not only help Alfredo's to enhance their profitability but will also

decrease their chances of suffering loss due to selling those food and beverage items which are
less profitable for the restaurant (Lee and et. al., 2020). Any item which is highly popular or less
popular but generates less profit, it must be removed from menu immediately because the
ultimate aim of the restaurant is to earn profit and not loss.
Identify and critically analyse sustainable menu planning consideration to be competitive in the
market.
Food production is develop and design with support of sustainability in which food safety
is also be prioritise. In support of sustainability social dimension as by concerning towards social
condition and have direct impact over food production. It is processed in order to make sure that
healthy and well being aspects and also meet the food safety standards for consumer. In this
inappropriate management of food is operated that is used to analyse jeopardy of food safety that
often induce dramatic impact over economic sustainability. In addition a sustainable menu is
used to make effective planning which directly reflects different decision in regard of selection
of suitable food and beverages. In includes several food options such as local, seasonal, organic,
water-wise etc. It is considerate by Alfredo's restaurant while undertaking different choices about
selection of food and beverages (Leung, 2019). A sustainable system is completely based on
healthy diet so that perfect global shift is addressed towards usage of legumes, vegetables, fruit,
nuts, whole grain, less non-vegetarian foods etc. In order to design healthy food diet Alfredo's
restaurant analyse different marketing opportunities and on the basis of that make alternative
changes in their cuisine. The sustainable menu planning that aid to make competitive advantage
in market is as explained below as:
Localise produced foods: In this Alfredo's restaurant has develop better understanding
about food that is grown and produced with the radius of certain venue. In this minimal food is
processed as on the basis of seasonal prospect. As local grown is climate friendly and also
required less amount of energy in order to transport and storage. The imported food is usually
not fresh thus restaurant set distribution centre to make fresh selling. It also support to develop
local economy so that better connection in between food consumer and producer is managed.
Seasonal vegetables and foods: The seasonal food is usually more fresh and have better
in taste as well. The grown food that is out of season are more expensive and only provided with
few of nutrient (Melissen and Sauer, 2018). It is grown as per accordance to geographic season

thus Alfredo's restaurant get collect fresh and more healthy ingredient that enhance taste. It adds
more effectiveness towards menu items so that large amount of customer is attracted.
Certified organic foods: It is processed with support of organic farming by which
different practices that produces pollution is controlled. In this water conservation, soil erosion is
reduced, soil fertility is increases and less amount of energy is used. It doesn't grown with
addition of synthetic fertiliser and pesticides and sewage sludge along with this it is not
genetically engineered as well. In this better access of organic production is developed so that
food preservation is processed for longer period of time.
In this Alfredo's restaurant make suitable and sufficient changes and modification within
its Italian restaurant so that menu listing is getting enlarged. In addition if business get worked
with sustained food ingredient then its expense also get managed in adequate format. It is the
major prospect to achieve better competitive advantage in their highly competitive era (Repetti,
2020). Thus higher amount of profit and sales increment is addressed along with this it is easy
for business to attain long term success and stability in ordinate mode.

CONCLUSION
As per above report it is summarised that hospitality operation is dependent on
identification of various aspects under which prominent changes is addressed as per accordance
to customers choice. In this adequate amount of modification is induced under which suitable
training and development is processed by business that emphasis working standard of workers.
In addition food production system assist to make perfect selection of services along with the
support of engineering matrix. Furthermore, menu planning is conducted that aid to develop
sustainability in competitive marketplace.

REFERENCES
Books and Journals
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Hospitality and Tourism Themes.
Chung, K.L. and D’Annunzio-Green, N., 2018. Talent management practices in small-and
medium-sized enterprises in the hospitality sector. Worldwide Hospitality and Tourism
Themes.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management, 71, pp.234-245.
Filimonau, V. and Naumova, E., 2020. The blockchain technology and the scope of its
application in hospitality operations. International Journal of Hospitality
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Gursoy, D., 2018. Future of hospitality marketing and management research. Tourism
Management Perspectives, 25, pp.185-188.
Ivanov, S. and et. al., 2019. Progress on robotics in hospitality and tourism: a review of the
literature. Journal of Hospitality and Tourism Technology.
Iyer, G.R. and Jarvis, L., 2019. CSR adoption in the multinational hospitality
context. International Journal of Contemporary Hospitality Management.
Jones, P. and Wynn, M.G., 2019. The circular economy, natural capital and resilience in tourism
and hospitality. International Journal of Contemporary Hospitality Management.
Kandampully, J., Zhang, T.C. and Jaakkola, E., 2018. Customer experience management in
hospitality. International Journal of Contemporary Hospitality Management.
Lee, M.J. And et. al., 2020. Managerial attitudes towards green practices in educational
restaurant operations: An importance-performance analysis. Journal of Hospitality &
Tourism Education, 32(3), pp.142-155.
Leung, R., 2019. Smart hospitality: Taiwan hotel stakeholder perspectives. Tourism Review.
Melissen, F. and Sauer, L., 2018. Improving sustainability in the hospitality industry. Routledge.
Repetti, T., 2020. How hospitality firm executive diversity affects firm
performance. International Journal of Contemporary Hospitality Management.
Victorino, L. and et. al., 2018. Service operations: what have we learned?. Journal of Service
Management.