Hospitality Operations: Food Production Systems, Service Methods, Menu Engineering, and Sustainable Menu Planning

Hospitality Operations
(Assessment 2)

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Critically analyse different types of Food production systems..........................................3
2. Demonstrate knowledge and understanding about different types of Food and Beverage
Service methods in restaurants...............................................................................................5
3. Analyse Menu Engineering matrix to enhance restaurant profitability..............................6
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market...............................................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality is a wide industry with huge revenue generation capacity by innovating and
globalising. Hospitality industry is majorly divided into four sub sectors Accommodation, Food
and Beverage, Travel and Tourism and Recreation (Naumov, 2019). Food and Beverage
sector is concentrated in this report, a sector which is placed on second position after travel and
tourism for higher revenue generation sector. Food and Beverage is a huge sector with varied
and wide range of opportunities for business owners in their domestic market and even in global
environment. The report is based on a case of Alfredo's Italian Restaurant opening in Convent
Garden in London. The restaurant owner is an old experienced restaurateur but have to move to
Italy for some family purpose by handing over the responsibility of pre opening and opening of
hotel on his granddaughter who recently completed school and were helping her grandfather in
his operations. As the Amanda is inexperienced the report is made to render a clear picture which
includes, analysis of different food production systems along with gaining understanding about
numerous types of food and beverage service methods for adopting one most suitable service
phenomena according to theme of the restaurant. Lastly, Menu Engineering Matrix is analysed
along with suggesting some sustainable menu planning options for keeping the restaurant
competitive and offering a unique value to Alfredo's Italian Restaurant.
MAIN BODY
1. Critically analyse different types of Food production systems.
Food production system is that kind of system that has been formed in order to make
production of food possible. This system helps in preparation of food and making relevant dishes
out of them. In this raw materials are being used to generate final outcome. The food production
system is mainly based over various activities that has been helping in making production of
food possible. Under it various kind of process like delivering, packing and preparing of food is
covered. Such system has helped in making production of food and making it reach to customer
in the appropriate manner possible (Okumus and et. al., 2019). This system consists of various
types of elements like raw materials, equipments, labour and staff member that makes production
of food to be done. These productions system is being used by all restaurant in order to make
customer satisfaction possible. Also these system makes services and production to be done in