Hospitality Operations: Types of Food Production Systems, Food and Beverage Service Methods, Menu Engineering Matrix, Sustainable Menu Planning Consideration

This document discusses the types of food production systems, food and beverage service methods, menu engineering matrix, and sustainable menu planning considerations in the field of hospitality operations. It covers topics such as conventional food production systems, convenience food production systems, call order food production systems, centralised food production systems, and more. The document also explores different types of food and beverage service methods, including table service, assisted service, self-service, and single point service. Additionally, it provides insights into menu engineering matrix and sustainable menu planning considerations, such as localizing the supply chain and updating the menu seasonally.

Hospitality Operations 15

Contents
Introduction......................................................................................................................................3
Types of Food production systems..................................................................................................4
Different types of Food and Beverage Service methods in restaurants...........................................5
Menu engineering Matrix............................................................................................................7
Identify and critically analyse sustainable menu planning consideration.................................11
Conclusion.....................................................................................................................................13
REFERENCES..............................................................................................................................14

Introduction
Hospitality operation are important aspect for managing business along with improving
up customer satisfaction and managing up all the employee for different operation in perfect
manner. There are different professional who ae looking in to develop the different strategies for
increasing high in facilities, operational efficiencies, proper staff coordination for
developmentactivitiesamongwithmaintainingproductiveworking environment.Restaurant
operation have included up of all activities such as in preparation of food, customer service,
cleaning, purchasing raw materials, accounting, reporting, etc. In this report, there will be
discussion of the different types of food production system along with different food
andbeverage servicemethods in restaurant.Beside this report willhave discussion on themenu
engineering Matrix for enhancing up Alfredo’s Italian Restaurant profitability.

Types of Food production systems
Food production system refers to system and practices that are utilised by hospitality
organisations in producing food to be served and offered to customers. Alfredo’s Italian
Restaurant can utilise three types of food production system. This involves-
Conventional food production system
Conventional food production system that relies in industrialised methods of food
production, processing and distribution and has very long supply chains and is imperative
towards operational efficiency.
Convenience food production system
This is another food production system in which food is prepared than food is prepared
by means of chilled products and frozen food. This involves food prepared in industries and then
are availed as convenience food.
Call order food production system
This production system uses call-order and cook freeze, because restaurants use La carte
menu. It cooks the fresh food to the customers and restaurant may cook freeze to prepare to food
(Dai, Yang and Wemhoff, 2020).
Centralised food production system
Central kitchen or centralised food production system is another food production system
that Alfredo’s Italian Restaurant. This is a system in which food is produced in one place and
then this is delivered to other places where food is likely to be served. This food production
system is appropriate to be used in restaurants where same kind of menu and food is served and
offered at more than one location of restaurants. This means that if Alfredo’s Italian Restaurants
has more than one location in such situation centralised food production system is appropriate
(Dai, Yang and Wemhoff, 2020). This food production system involves processes like wrapping
and transportation of food to respective places. However, this takes time when food is produced
after being ordered by customers at restaurants. In order to reduce this time, onsite food

production system prepare food partially before and then completely it is prepared when
customers order food. This food production is cost effective as food is prepared in big quantity.
Cook-chill food production system
This technique involves the full cooking of food and this is followed by rapid chilling of food
and its storage at controlled temperature. This is a simple, controlled system of advanced food
preparation designed to provide more flexibility in foodservice.
Cook-freeze food production system
This technique also involves full cooking of food and this is followed by freezing food at low
temperature and this also facilitates food serving. Temperature in this food production system is
kept at 18°C/-22°C and at this controlled temperature food can be stored for 2 months.
Sous-vide food production system
Sous-vide food production system uses well controlled heating on food materials and that are
vacuum sealed in plastic pouch. Food in this is cooked at lower temperatures for a long time than
traditional methods.
Onsite Kitchens
Onsite kitchen is one in which food production occurs at the site of restaurant. This
means that using this food production system, Alfredo’s Italian Restaurant will have to prepare
food from starting to finish at the site where food will be served to customers of restaurants (Dai,
Yang and Wemhoff, 2020). In this complete process of food production from input to processing
and finally output is created at kitchen that is there in Alfredo’s Italian Restaurant.
Combination of onsite and central kitchen
This is another system for food production this is a combination of characteristics of
onsite and centralised food production system (Shukla, Upadhyay and Khandve, 2020).This
means that partially food is produced outside organisation or in centralised kitchen and then this
is further prepared and made ready to serve at onsite kitchen. This is also suitable for the
organisation where more than one location is operated by Alfredo’s Italian Restaurant.

Different types of Food and Beverage Service methods in restaurants
There are different types in which food and beverage are served in a restaurant certain
types of these services that Alfredo’s Italian Restaurant can consider involves-
Table service
This is one of the most common service in which guests and customers come to
restaurant, enter dining area and take seats. Followed by this, waiter offers water and menu card
to guests at restaurant (Sonawane, 2020). Guest place order or in other words they inform waiter
at restaurant what they want and food is served to them at their table.However, this takes time
when food is produced after being ordered by customers at restaurants. In order to reduce this
time, onsite food production system prepare food partially before and then completely it is
prepared when customers order food. This service involves several types of tables or table
services. These involve
English/Family services- Host has active contribution in this service and food is either served by
waiter and by host but this involves approval of host.
American/Plate service- In this service food is served in guests’ plate in predetermine quantity in
kitchen itself and then these food plates are bright to guests.
French service- In this food is taken in platters and kept on the table near guests and then guest
help themselves. This is often used in fine dining restaurants.
Assisted service
This is a service in which guests come to dining area take plates and go to buffet counters
to help themselves (Nam, Kim and Carnie, 2018). In this guests are either partially served at
table or they also can replenish their own plates. Buffet service is a service in which guests get
plates and goes to buffet counters where food is kept in large platters and guests can serve
themselves or they can be served by server behind buffet table.
Self Service
This is another type of food and beverage service method that Alfredo’s Italian
Restaurant. In this service guests enter dining area and select food items. They pay for coupons

and then go to food counter and give coupon to avail selected food. Guests than take their own
plates to the table and eat. This service is suitable for cafes where menu and space both are
limited.
Single Point Service
This is a service in which guests orders, pays for their orders and then are served at a
single point. Different types of single service point involve food court. Food court is an array of
autonomous counters at which customers can order, eat or buy from a number of different
counters andeat in eating area. Kisks is another type of single point service in which customers
enter choice and amount physically and machine dispenses what customer demanded accurately
(F & B Services - Types Of Service, 2020). Take away is also a form of single service point in
which customer orders and avails food and beverages from a single counter and consumes it off
premises. Vending is another type of single point of service in which automatic machines serves
customers.
There are several types of services for food and beverages and among all these services
most suitable service for Alfredo’s Italian Restaurant is table service.
Menu engineering Matrix
Menu engineering is the systematicprocess of studying restaurantsales and inventory data
byunderstanding popularityinprofitability ofitems mentionedin restaurantmenu over the
period.There is need to look carefully in the menuengineering regarding how eachmenu will
perform overthetimeperiod witheffect to changes in items stay up popular andprofitable.
In addition,as the menu engineering is looking tohavecombination of analysis in term of
ingredient cost andsales number presented in the graphicdesign along with
psychologicaltechniques which are encouraging certain nervous in westernguest.It helps he
restaurant in way of refreshing theirmenu without losing profit.
In the Alberto restaurant, menu isrefection onthe establishments getting up easy
connection with restaurant using up ingredients, price points, menu descriptions and personalized
service. The ingredient choices say a lot about the establishment. Alberto is looking to

makecustomer have buying healthy, local source,organicingredients which will be definitely
making food cost higher.Theirtargetmarket very crucial for menu engineering process.
The process will look into the menu item costing, recipe information’s and profit sheet.
There is need to have weekly food tracking with contribution margin analysis. At last there is
need to have profitability popularity matrix analysis.
So, the Alberton restaurant will have sheet as calculating of food cost.The factors such as
food cost, operating cost andcontribution of margin will be confirmed to ensure profitability. The
ingredient of dish such as Chili Cheeseburger recipe.

Calculating the profitability of menu item engineeringformula by completing
informationsystem with the ingredient acalculation helping to compete information system with
profitable selling price.profitable restaurant hasfood should be range from the 28% -35 % as such
as restaurant differingbetween operating cost deciding up with restauranttargets and food cost
percentage. The best way is do with keeping up regular track by going up with weekly
calculation.
Calculating menu item popularity vs profitability
This can be used in tandem with looking into contribution of margin considering popularity and
profitability.

Restaurant should look into the having the different menu categories such AS appetizers, salads,
desserts serving the differ purposes within meal itself. There are two mostpopulardishes
comprising almost 50% of the total number of sold dishes bringing highest gross profits .
Categorizing the menu items which will helpful in driving out profits plotting up in
popularity and profitability. The items will be categorized into fours menu engineering
categories such as Stars, Puzzles, Plow horses, and Dogs.
Stars will lead to have high profitability and popularity as the menu tends to be consistent
and with promote the business anyways. This are perfect or restaurant extremely visible on the
menu. For this restaurant Chicken and waffles with bourbon toast will fall in this category.

Puzzles with take higher profitability with lower popularity due the price tag is very high.
Restaurant have need to promote this on social media. Alberton restaurant will have no risk place
food in this category.
Plowhorses which are low profitability and high popularity as the ingredient are on
expensive side. restaurant will decrease up the position keeping price same. Butter \milk
pancakes will fall in this category.
Dogs are low profitably and low popularity which is used to rebranding and reinvesting
the items to remove altogether. Southern Benedict and Chili cheeseburger will be added in
restaurant.

Identify and critically analyse sustainable menu planning consideration
Menu planningconsideration is aboutthe list of dishes to be offered for the
customer.Usually thishavepresented in term of courses whileplanning up with menus for food
services andcateringindustry.Creating up the sustainablemenu with one thing planet with bottom
line. In an environmentally friendly menu is quickly becoming an expectation and creating one
can give revenue a nice boost. A sustainable restaurant making up the meaningful efforts to
returning up it impacts on the environment looking through wastereduction, energy
conservations and many more.This have inclusion of proven track record with effectiveness of
menu engineering making out decision based on data that intuition with result can be easily
tracked and modified. It helps he restaurant in way of refreshing their menu without losing
profit. There is need to have weekly food tracking with contribution margin analysis. At last
there is need to have profitability popularity matrix analysis. This will be helping out in making
up change in frequently manner, having up for restaurant going months with higher than
anticipated labour or food costs.
Albert have to look into thew creating of sustainable restaurantmenus which is
clearlyimpacting on the plants. Benefits of the having sustainablerestaurant as- Reduced
operating cost as 80% of th $10 billion annualenergy for the food commercials food services
sector spentupon inefficient foodcooking , holding and store equipment.As a result, sustainable
practices could reduce restaurant operating costs by up to 30%.Reducing the employee turnover
as the employee arechoosingworkplace that aligning to the personal values.The staff more likely
stick restaurantpractices implementing with similar vaguelikesustainability. Attracting up with
new customer as the individuals are choosing up with restaurant which have sustainably menus
alongwit ability to provide sustainably grown, raised and manufactured foods. In addition,there
will be looking up with making opportunities as branding of restaurant havesustainablemenu
helpingpart of competition andgarnering positive media attention.This will look into he planet
good goesout withoutsaying withefforts to save energy reduce waste, and implement other
sustainable practices have a positive impact on the planet.However, this takes time when food is
produced after being ordered by customers at restaurants. In order to reduce this time, onsite

food production system prepare food partially before and then completely it is prepared when
customers order food.
Hence in order to make the menu sustainable it is important to have follow up of the following
points while creating up the menu as-
Localilizing the supply chain as there is looking to have sourcing produce and ingredients
locally from farmer’s markets or suppliers who buy from local farmers. Updating the menu
seasonally will look into the flow of nature, and purchase food at its peak supply. In-season
produce is generally grown closer to where it’s sold, meaning it won’t travel across the world.
Reduction of portion sizes which can be done as quick and easy way to reduce portion sizes is by
using smaller plates. Serving less meat as both the serving sizes and the amount you serve to
three ounces or less.
Conclusion
From the above file, it can be concluded as Alfredo’s Italian Restaurant will have to
prepare food from starting to finish at the site where food will be served to customers of
restaurants. Alfredo’s Italian Restaurant to identify and predict customer demand and
requirements regarding food. This allows understanding quantity and type of meal to be prepared
accordingly. Guests than take their own plates to the table and eat. In the Alberto restaurant,
menu is refection on the establishments getting up easy connection with restaurant using up
ingredients, price points, menu descriptions and personalized service. This can be used in tandem
with looking into contribution of margin considering popularity and profitability. At last there is
need to have profitability popularity matrix analysis.

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Management in the UK Restaurant Industry. In Sustainable Supply Chains:
Strategies, Issues, and Models (pp. 225-247). Springer, Cham.
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Santeramo, F.G and et.al., 2018. Emerging trends in European food, diets and food industry.
Food Research International, 104, pp.39-47.
Galie, S and et.al., 2018. Biofilms in the food industry: health aspects and control methods.
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Guo, Q., Sun, D.W., Cheng, J.H. and Han, Z., 2017. Microwave processing techniques and their
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Online
F & B Services - Types Of Service. 2020. [Online]. Available Through:
<https://www.tutorialspoint.com/food_and_beverage_services/
food_and_beverage_services_types_of_service.htm >.