Hospitality Operations: Types of Food Production Systems and Food and Beverage Service Methods

This document discusses the different types of food production systems and food and beverage service methods in the hospitality industry. It also explores menu engineering matrix to enhance restaurant profitability. Additionally, it analyzes sustainable menu planning considerations to be competitive in the market.

Hospitality Operations 14

Contents
INTRODUCTION...........................................................................................................................................4
LO 4..............................................................................................................................................................4
Critically analyze different types of Food production systems.................................................................4
Different types of Food and Beverage Service methods in restaurants...................................................5
LO 5..............................................................................................................................................................7
Analyses Menu engineering matrix to enhance restaurant profitability.................................................7
Identify and critically analyze sustainable menu planning consideration to be competitive in the
market.....................................................................................................................................................8
CONCLUSION.............................................................................................................................................10
REFERENCES..............................................................................................................................................11

INTRODUCTION
Tourism and hospitality operations management improves the working undertaken in the
multiple areas of the hospitality sector. The correlation between the hotel and a visitor and
behave of becoming hospitable, including such guest reception and amusement with helpfulness,
kindness and progressiveness. In this multidimensional sector, the Hotel Operations Management
programme will teach you management skills and ability to function in a wide range of
situations. First desk supervision, housework procedures, management of food and beverages,
and information technology preparation will be one of these fields (BURKE, ROBINSON and
Choi, 2020). Currently, the hospitality industry consists of numerous segments such as hotels,
restaurants, and many others that work both nationally and internationally to gain profit by
providing lodging, food and beverages, and other facilities. The specific field that was taken into
account in this study is the restaurant industry Alfredo’s Italian Restaurant. In this report consist
of various kinds of food production systems, food & beverages service methods. Along with
analysis of menu engineering matrix to improve profit margin of business and set suitable menu
pricing.
LO 4
Critically analyze different types of Food production systems
Food production has always been about the preparation of foodstuffs wherein
manufactured goods are processed into ready-made foodstuffs for consumer usage, at either
homes or in the food processing sector. Current approaches constitute its method. There are
many parts of food production and it begins with simple items such as washing, packaging,
separating, arranging, cooking, incorporating right shape of materials, displaying, etc. Food
production systems include all enterprises engaged in the production of food products through
transformation of raw materials into ready-made food items to be used in their households by
customers or other food manufacturing enterprises (Cheng and et.al, 2019). There are mentioned
different types of system that are implemented by Alfredo’s Italian Restaurant mentioned below:
Frying: It can be described as a kind of system of food production involving making
food in oil or other kinds of fat. Different sorts of frying are available including slow cooking,

pan roasting, stir cooking, etc. Typically it is done in a pan over a fire, where even the food is
totally involved in fuel.
Convenience: It is the food process system, in which food is commercially prepares as
ready to eat without any preparation. In context to Alfredo’s Italian Restaurant, sometimes firm
provides food as ready to eat with fast delivery.
Call order: This type of service provides order to customers in hotel room, in this type of
services menu is short in size and requires less equipment's. In context to Alfredo’s Italian
Restaurant, it helps firms catering environment which provides services at room.
Cook-Chill: This is simple and controlled system which is advance food system provide
more flexibility in food services. In context to Alfredo’s Italian Restaurant, in this food is
cooked by advance food system which carries flexibility in food services.
Cook-Freeze: This system is involves cooking of food, followed by the storage of food
with the controlled of low temperature. In context to Alfredo’s Italian Restaurant, food is
already prepared by the restaurant and store at low temperature which helps in fasts services.
Centralized: This types of food services involves preparation of food at one place than
deliver it to another place. In context to Alfredo’s Italian Restaurant, firm provides home
delivery and it has another place where it provides its services.
Harvesting: Harvesting can be explained as the method in which ripe crop harvested
from the fields. For harvesting, manually going to reap and garnering that is achieved by
machine grinding, there are two techniques that are normally embraced (Chon and Zoltan, 2019).
Hot Holding-It is described as the system in which cooking food is held until it is freshly
prepared at a comfortable level. The higher heat device which is used in restaurants inside the
food manufacturing phase must be clean. In order to regulate the temperature, sensors may be
used. Hot storage devices require the use of food coverings, online food carts, ovens for cooking
and storage, etc.
Temperature: The temperature of the meals in the Alfredo restaurant should really be
checked and temperature-controlled food should be received. Freezer food should be less than 5

° C, raw kibble should be less than -18 ° C, frozen food ought to be 10-21 ° C. The food should
be validated by the date of manufacture and while it should be used. Frozen foods ought to be
sturdy and fully frozen, and there should be no broken packages. It should be properly labeled
and epidemic checked. The distribution should be carried out how far processing facilities are
available for vans.
Preparation: As different weapons, the chiefs at Alfredo's Italian Restaurant take
appropriate steps in the heating process and the chopping panels are being used for cooking as
per their style. They make sure to clean the bottles and the cooking area correctly. Chiefs'
personal grooming standard is high and this adds to the company's excellent reputation as
customers are now much more basic hygiene and safer concusses (Huertas-Valdivia, Gallego-
Burín and Lloréns-Montes, 2019).
Different types of Food and Beverage Service methods in restaurants
There are mentioned various types of food and beverage service methods in restaurants
which are discussed underneath:
 English service: Serving food at the table typically entails this. It is a way of shifting
food from a service dish from of the center to the guest's table. Food is cooked by the
chef in the serving dishes and passed either by waiter to the visitor on the table. It is a
highly individualized service that leads to good will. It offers the guest the option of
choosing the restaurant food to him and measuring it. For silver service, therefore,
qualified waiters are needed. In contrast towards these large operating expenses, service
companies are associated, as better attention and consideration is needed for the silver
service (Huertas-Valdivia, Llorens-Montes and Ruiz-Moreno, 2018).
 American service: The form of serving food wherein the food is arranged by the cook on
tables in the restaurant and delivered by the waiter / waitress from either the right hand
side of the guest to the customers. It is a convenient and straightforward service requiring
minimal capital expenditure, manpower and repair requirements. On separate containers,
which do not require much ability, creamy dressings are retained.
 Buffet service: It is this kind of service that visitors get plates from the shelf and then go
to the buffet counters whereby food is stored in big casseroles and burning platters. The

visitors can serve themselvan write a maximum of 2750 words, not more than that 2750
words. es or they can ask the waitress to work behind its breakfast buffet. The plates are
designed with cookware and utensils in relax-down fine dining restaurants, where visitors
will sit down and eat, and then refill their tables.
 Cafeteria service: Many cooking food in a cafeteria service is placed underneath a food
serving wall. There's little to no table service. A patron usually takes a table and moves
that in front of the counters across a track. Servings can be purchased from staff, picked
as ready-made servings still on sheets, or self-service food of their own choosing, based
on the restaurant.
 Russian service: This kind of service came from the age of the Russian Tsar who trusted
in the display. In Russian service, the common function stems from the old version of
having huge parts, entire fish or birds frequently ornamental mounted on plates with
elaborate seasonings noticeable to the visitors before being placed on the main deck. The
food is then gathered either by waiter on smaller portions and served as a visitor on the
table as well as in the silver service. In Europe in the 19th century, this type of service
experienced minor prominence therefore Russian Service as a different and independent
form of assistance no more exists (Lin, Chi and Gursoy, 2020).
LO 5
Analyses Menu engineering matrix to enhance restaurant profitability
Menu engineering is a way of determining the menu price of a restaurant by using sales
details and food costs to direct which recipes to include and their menu price. Menu engineering,
outfitted with this same data, quality perception menu options premised on their prominence
(amount of trade) and profit margins. They ought to have a firm understanding of the prices and
food prices within each dish on the menu per trying to serve and variable cost to correctly
engineer a menu. With all that, restaurateurs will categories menu items to see which goods add
more benefit and do not pull their strength and either will have to be reconsidered or fully
eliminated from the menu (Milliman, Gatling and Kim, 2018).

Menu engineering is a method that will support most businesses, specifically restaurants,
inside the hospitality sector. It can be used on about every menu, namely online menus, cocktail
menus, or special menu boards. The primary reason for needing menu engineering is to improve
the profitability of the company. This makes it possible to consciously motivate clients to buy
what they want. Those with the biggest profitability would want the dishes they would like to
purchase. To enhance the profitability of the restaurant by Menu engineering matrix such as:\
Kasavana and Smith matrix: This matrix is also known as menu engineering. This is
concerns with volume and contribution margin which they defined as the difference between
sales price of an item and COGS which is used in consumes that item. In context to Alfredo’s
Italian Restaurant, this uses this matrix for setting sales prices and costs of good sold which it
consumes with cooking food. In this it shows difference of sales price and cost of good sold
which refers to gross profit for the company.
Illustration 1: Kasavana and Smith matrix, 2020
(Source: Kasavana and Smith matrix, 2020)
Star: It shows high volume and high contribution margin which shows excellent
performance of the business (Kasavana and Smith matrix, 2020).
Puzzles: It shows low volume of sales and high contribution which shows great
performance of the company.

Plowhorses: It shows high volume and low contribution margin which leads to normal or
average performance of the company.
Dogs: It shows low volume and low contribution margin which leads to loss of the
company.
 Select a particular time frame: The first aspect is that a time span must be chosen for
study. It makes perfect sense to do something at the same period as they create new
unique menu options for restaurant which modify their menu depending on the seasonal
variation of product. They will revisit their menu less often for restaurant which never
makes changes to the menu. However, don't make the error of never reviewing menu
purchasing. Food costs vary significantly and that needs to be expressed by food price.
 Measure profitability and popularity: The three main indicators needed to assess the
effectiveness of menu products are the proportion of food cost and variable cost. In the
restaurant POS method, the knowledge should be easily available, but if not, measure it
individually.
 Categorize menu items: When evaluated, they categories the amount of each food item
sold after a certain amount of time and its variable cost on the basis of success and
productivity in a menu matrix. Things from the menu will fall into one of four groups of
menu engineering: cash cows, stars, duds or puzzles. Once finished, a menu matrix
provides a thorough overview on what menu options are accountable for profits that do
not exist and therefore need to be completely reconfigured or taken away from the menu
(Murphy, Gretzel and Pesonen, 2019).
 Design with menu engineering findings in mind: Now, it's time to reconsider which
recipes to be included in the new menu design and layout using the menu matrix. In
compared to quantitative information, the collection of qualitative data and input from
your server and clients is also significant. Question regarding restaurants that typically
offer the most dishes, how ones they have such a hard time delivering, as well as which
dishes receive adverse guest reviews. Think about sending a Typeform questionnaire to
loyalty programme clients or representatives.

 Check new menu success: After you've completed the refurbishment of the menu and it's
been online for a month or so, take a glance at sales information to see whether the
changes have had economic implications. Did you sell your riddles and stars for more?
That quarter, did you get more income than in the previous months? Were your costs for
food lower? You could keep adjusting old and checking new recipes and reconsidering
your layout depends about what you discover. The funny part regarding restaurant menus
is that space for development is always open (Peters and Kallmuenzer, 2018).
Identify and critically analyze sustainable menu planning consideration to be competitive in the
market
Sustainable menu planning represents the choices made by the organizers determine the
appropriate of processed foods presented at conferences and seminars. Food and beverage
selection can have a major effect on the environmental effects of a case. There are several
glasses that can be used to look at food choices, such as: local, organic, temporary, and liquid-
wise. These lenses frequently converge, but decisions amongst various possibilities will have to
be taken occasionally. The purpose of this guide is to educate organizers about the sustainable
products that occur, to promote the choice of environmentally sustainable alternatives, and to
identify ways to educate participants about the advantage of keeping environmentally friendly
production decisions (Radjenovic, 2018).
The menu is the most critical aspect that is known as the engine of the local market in the
restaurant industry. In fact, the restaurant management activities are influenced by the menu and
it is difficult for the leadership and management roles of the restaurant to handle the food menu
because it needs changing or changes are made as per the tastes and desires of the customers. In
order to become competitive in the market require focusing on different consideration in context
of Alfredo’s Italian Restaurant such as:
Localize supply chain: In the restaurant industry, the farm-to - table revolution has been getting
attention and it keeps growing away. By generate interest and ingredients independently from
farmers’ market or distributors that purchase from small growers, taking hints from this move.
Not only will minimize commuting costs and emissions, but it will also guarantee the support
from the local farmers (Sakdiyakorn and Wattanacharoensil, 2018). Furthermore, local produce

is known to be cleaner since the range from the field to refrigerator to the fork of client is
shortened-win-win!
Update menu seasonally: Sync food with fresh foods to adjust food to the stream of existence
and buy food at its maximum availability (indicating food produced at the very same period of
each year you eat it). Usually, in-season produce is produced nearer from where it is offered,
which ensures it will not fly or dominate the planet on its path to the oven. Actually, this is not to
say that you should fully overhaul your menu each year (even though you definitely can), but
where possible, you can switch in fresh foods.
Start onsite garden: In a lawn, a roof, or on a side table, you can begin an on-site greenhouse
almost everywhere. This may be as basic as leeks, mint, cardamom, and tarragon in a tiny herb
garden, or a more complicated garden full of annual vegetables and fruits. One of the key
advantages of growing an on-site garden is that you can monitor what grows, and you will still
have a range of organic products on-site. Raising a garden would also lead to less spending on
produce and higher sales for the venue. Temporis, Chicago's Michelin-star restaurant, does this
immediately with its cellar kitchen (Stylos and et.al, 2018).
Reduce food wastages: In order to remain successful in the market by proactive menu planning,
the restaurant begins a food audit by requesting workers to minimize food scraps. For this,
providing numerous containers for rotten food, waste from consumers and many more. Through
this, Alfredo's Italian Restaurant can immediately realize how much of it is discarded and also
determine the best ways to reduce kitchen scrap bacterial growth and refurbish. This programme
will help restaurants gain a competitive advantage in the marketplace and also inspire consumers
to purchase with them at the very same period (Tibay and et.al, 2018).
CONCLUSION
As per the above report it has been concluded that n present time hospitality industry
provide different types of services to customer such as, food & beverages, accommodations. In
food & beverage consider on customer requirement accordingly present food and dishes. In this
sector mainly focus on the customer satisfaction to get growth and success. To serve food
different customers in different methods like English, American and many others. To improve

the profitability of restaurants use tool of menu matrix engineering in which follow fie steps in
systematic manner.

REFERENCES
Books and Journal
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experiences. Managing Hospitality Experiences, p.141.
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Chon, K. K. S. and Zoltan, J., 2019. Role of servant leadership in contemporary
hospitality. International Journal of Contemporary Hospitality Management.
Huertas-Valdivia, I., Gallego-Burín, A. R. and Lloréns-Montes, F. J., 2019. Effects of different
leadership styles on hospitality workers. Tourism management. 71. pp.402-420.
Huertas-Valdivia, I., Llorens-Montes, F. J. and Ruiz-Moreno, A., 2018. Achieving engagement
among hospitality employees: A serial mediation model. International Journal of
Contemporary Hospitality Management.
Lin, H., Chi, O. H. and Gursoy, D., 2020. Antecedents of customers’ acceptance of artificially
intelligent robotic device use in hospitality services. Journal of Hospitality Marketing &
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Milliman, J., Gatling, A. and Kim, J. S., 2018. The effect of workplace spirituality on hospitality
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Murphy, J., Gretzel, U. and Pesonen, J., 2019. Marketing robot services in hospitality and
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the hospitality industry. Current Issues in Tourism. 21(1). pp.21-40.
Radjenovic, M., 2018. THE QUALITY OF HUMAN RESOURCES IN TOURISM AND
HOSPITALITY INDUSTRY IN MONTENEGRO. Transformations in Business &
Economics. 17(2).
Sakdiyakorn, M. and Wattanacharoensil, W., 2018. Generational diversity in the workplace: A
systematic review in the hospitality context. Cornell Hospitality Quarterly. 59(2).
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Stylos, N. and et.al, 2018. Exergy as an indicator for enhancing evaluation of environmental
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Tibay, V. and et.al, 2018. Business resilience: A study of Auckland hospitality sector. Procedia
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Online
Kasavana and Smith matrix. 2020. [Online]. Available through <
https://www.resyos.com/blog/menu-engineering-with-us-foods >