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.