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

This document discusses the different types of food production systems, food/beverage service methods, menu engineering matrix, and sustainable menu planning in the hospitality industry. It explores the importance of these factors in improving restaurant profitability and competitiveness in the market.

Hospitality Operations
17

Table of Contents
INTRODUCTION................................................................................................................................3
MAIN BODY ......................................................................................................................................3
Discuss different types of food production system..........................................................................3
Explain about several kinds of Food/ Beverage Service methods in restaurants. ..........................6
Describe Menu Engineering matrix to increase restaurant profitability..........................................8
Examine sustainable menu planning consideration to be competitive in market..........................10
CONCLUSION..................................................................................................................................12
REFERENCES...................................................................................................................................13
Books & Journal:...........................................................................................................................13

INTRODUCTION
The hospitality industry is being a major part of country which boost up the economy level.
It is type of business in which services are provided by hotels, restaurants, cafe to customers
according to their needs and requirements. Hospitality operations are defined as process of hotels
& procedures through which they carry out their activities & functions (Bae, 2017). Competition in
this industry has increased at higher scale & new strategies & applications are adapted by
restaurants, cafe to survive in market. This report comprises of type of food production systems,
food service approaches, Menu engineering matrix and sustainable menu planning.
MAIN BODY
Discuss different types of food production system
In a restaurants or hotels, food is majorly focused by consumers, guests when they visit.
Food production system is defined as process or way through which food is being processed from
cutting of crops by farmer to its final consumption & distribution to consumers. It is important to
focus on types of food productions system so that it is easy to provide food in proper manner. It
depend upon particular restaurant to adapt which type of food production system relying in their
needs or demands. In reference with Alfredo's Italian restaurant, they also use several kinds of
systems & are mentioned below-
Harvesting- It is being considered as first aspect of food production in which it refers to a
procedure of crop cutting and then converting them for final output or consumption. This is first
process from where food is being processed (Barron, 2017). In relevance with given Italian
restaurant, they need to be aware about crops like what is most important crop for them which they
are required to be acquired. It is essential to focus on crops requirement so that decisions in further
process are made accordingly. Moreover, harvesting is being carried out of crops such as wheat,
vegetables etc. Appropriate networks to farmers is also needed when focusing on concept of
harvesting.

Broiling- This is another kind of food production system in which it refers to making or
preparing of food by giving them direct heat. This is used at both traditional and modern food
processing. With change period of time, most of restaurants are using this concept tom keep their
modern & traditions both at consistent level which attracts consumers. Further, in context of given
restaurants they can also use it for making foods or dishes such as sushi, Italian dishes, beef, meats
etc. This process of making food gives a high level of taste to dish which satisfies the customers in
proper manner (Gaviglio, 2018).
Broiling
Fermentation- In this, it is procedure in which conversion of crop done into liquid form. It
also an effective way of preparing foods or beverages like soup, drinks etc. In relation with
Alfredo's Italian restaurants, they can use this so that alcohol, drinks for starters can be provide to

customers. Mostly this process is used for manufacturing of wine & beer. So, it is a time
consuming process which is needed to be carried out properly (Ivanov, 2017).
Pickling- It is also an food production system in which food is being stored for furniture
period & then it is used according to requirements. This is common system which is used by almost
every hotel as well as restaurants globally. It is not necessary that every food can be stored. In
viewpoint of given restaurant, they need to use machines & equipment to do pickling. By adopting
it, food quality does not get affected & they are customers are able to receive total satisfaction.
This process also requires appropriate amenities so that drinks, foods, are well organised & stored
properly.
Line of Push pull prickling
Preserve of food- It is system in which food is being preserve by hotels poor restaurants so
that quality of food is provided to customers. Preserving a food is important because they can get
impacted by natural heat, insects, etc. Thus, in relation with Alfredo's they need to adopt it so that it
is for them to manage everything properly (Lai, 2019).
Therefore, above explained matter states that it is crucial for a hospitality industries to focus
on these systems so that appropriate decisions are made regarding distribution of foods.
Furthermore, manager of restaurant need to be active towards these processes or procedures so that
it is easier to use resources required preparation of food in most effective manner.
Explain about several kinds of Food/ Beverage Service methods in restaurants.
In restaurants as well as hotels, services are majorly focused by consumers on the basis of
which they chooses the right option of service provider. Food services are those ways by which

food is delivered on table of customers. In reference Italian restaurant, they should focus on their
services so that they are able to understand customers behaviour's or attitude. It is duty of manager
to assure that right service is provide to right customer. There are various types of food services
methods which are described below-
 Table service- It is a kind of service in which tables, seats for sitting is being given to
customers who are visiting the restaurant. It is important to provide this because customers
come, visit & find pace to sit (McKenzie, 2018). In context of given hotel, they need to
enhance their area of sitting with artistic paintings, pictures, in-frames etc. As the guest list
of Alfredo restaurant is around 160-170, they need to provide 55 tables for sitting / dining
so that inconvenience is not faced by guests. To use this in effective manner, they can
modifies their designs, reconstruct their infrastructure and ambience so that services is used
by customers for longer period (Noone, 2020).
 Buffet service- This another one in which food & dishes are displayed on counters. These
are mostly provided at side areas like centre hall. Further, such type of hall are to be known
as banquet hall where the buffet is being provided to customers. Various types of other
amenities are provided such as bell boy, waiters, etc. (Nguyen, 2020). So, by delivering of
buffet service by Alfredo's, it become easier for them to carry out their operations because
customers come and selected their requirements depending on which they chooses foods for
consumption.

 Take away services- Then arises the take away services in which foods a well as dishes are
are being prepared & distributed and is taken by customers at home rather than eating at restaurant
. By choosing of this one, it is easier for consumers to eats foods according to the place where they
want. By accessing to this service end users are able to enjoy their eating of food according to their
way. In relevance with selected hotel, they should adopt it so that end users have option to enjoy
services at anywhere or any place. Another main advantage of this is that it is easy for both parties
as because it assists in performing roles from both sides (Sawicki, 2019).
After analysing of above matter, it is stated that the range of food services helps customers
to enjoy the food in most efficient manner. It is important for restaurants to use appropriate type of
services so that customer level of satisfaction is achieved. Also, it is examined that implementing of

them at initial level is cost expensive but are cost effective in future period. Thus, it is important for
given restaurants to carry out these in most appropriate way (Roh, 2019).
Describe Menu Engineering matrix to increase restaurant profitability.
In hospitality industry, customer come and visit where they ask for menu cards. A menu
is written display of all the foods, dishes, drinks, beverages and other things which are available for
customers in a specific restaurants, hotels, cafe etc. It is important to have simple and structure
menu so that consumers easily order the food without wasting any time. In context with Alfredo's,
to decide their menu for customers they use menu engineering matrix.
Menu engineering matrix-
It is framework which is used by enterprise of hospitality sector to improve their menu
and put each menu according to their right places shown in matrix. So, this is divide into four
quadrants which are discussed below-
Star- In this stage, that item on menu is highlighted which deliver more profitability &
sales revenue. So, in star Fettuccine Alfredo is needed to be placed which is Italian Pasta dish
which is served with butter cheeese. This is more often consumed by consumers & they are ready
to pay price on air. Moroever, chosen restaurant can put more higher prices on this menu item by
providing more additional flavours to consumers (Tippett, 2017).
Low horse- It second aspect of matrix in which the menu item in menu has higher
popularity but requires rectification as well as modification. It is essential to pay focus on these
modfication of item so that decisions are taken properly. For example- modifcation can be done by

changing flavours, adding additioal ingredients etc. Furthermore, appropriate form of siilar items
can be also provided by restaurants (Bae, 2017).
Puzzel- This is another quadrant in which the item in menu has higher profitability which
gives them sales revemue but they have their level of popularity is being considered relatively low.
It is cucial to be aware abourt these items so that their intensity of popularity increases at higher
scale. So, to promote their items with low popularity they promote them by giving higher discounts,
offers etc. Manager of resutarant is required to be active when choosing the prmotion methods for
such items so that objectives are achieved properly.
Dog- Then, it is last componenet in which it popularity as well as profit ratios are both at
low intesity. Items in such matrix are necessary to be removed or changes are needed tp be done
so that these items get increases. In relevance with chosen restaurants, they should be aware about
such items so that menu can be revised & new dishes or food options can be placed. Thus, it is
essential to make appropriate deicions regarding putting of options on menu.
Therefore, this paragraph shows that by paying attention to this matrix help enteprise to
improve their effectiveness of menu so that rsources, process of food is carried out accordingly.
Moreover, this is examined that these matrixes are required to be analyse so that menu is pepared
in proper manner which results inbetter output (Barron, 2017).
In menu planning, there are various types of procedures which are being adopted by
organisations & which are explained as follows-
 In many restaurants, menu's are divided on basis of dishes or side lines for example wines
and beer have different menu plan. Through this, it is easy for customers to decide what
they actually need.
 Another one is static menu in which hotels uses same menu in a whole year. This can be
used by Alfredo's for their low items.
 Further, A LA Carte menu is planned menu in which it ready meal is served by waiters on

plates. In this, one can choose or selects option according to their choice of option. Besides
this, quality of food is mostly higher (Gaviglio, 2018).
 Then comes desert menu in which sweats, ice-creams, brownies, etc. Are given as with
wide variety of options. It is mostly chosen at last after eating other foods.
Therefore, it is evaluated that planning a menu is necssary to be focused with appropriate
form of marketing strategies through which it is easier to make deicisions regarding prepartion,
allocation, of dishes.
Examine sustainable menu planning consideration to be competitive in market.
Sustainable planning menu refers to process of that reflects the making of decisions with
regard of selecting food or beverages. The choice ormselection of menu dishes has deep impact on
restaurants overall functional structures. In context of given hotel, they should carry out planning in
mosrt efficient way. So, there are various kinds of factors which are being focused when making a
plan -
 Location- It refers to place or sopt where the food/ dish item is prepared or distributed. A
location has deep effect on customers choice & selection of food items. It is essential for
selected Italian restaurant to have a approrpiate knowledge of location so that distribution is
done at appropriate way. Moreover, location affects the prices of dishes for example if
location of Alfredo is at posh area where businessman, celebrities stays than cost of such
restaurants will be bit expensive (Ivanov, 2017).
 Availability of food- It is another factor which is needed to be focused because it too
affects prices of food. A proper analysis is required to maintained so that there is awareness
of whether there is hortage of food or not. In relevance with Aldredo's, they can develop a
software which will them to get notified when there is shortage of foods to customers when
order is placed (Lai, 2019).
 Availability equipment & size of kitchen- It is also being focused in which there is need
to check the availability of resources require to prepare dishes, machines or equipment used
for preparing of foods. Furthermore, size of kitchen too affects sustainable planning
because if size of kitchen is small or large depending upon these resourcs, equipments are
stored. Thus, it is essential element which is to be dcarried out in most appropriate way.
Hence, from discussed matter it shows that sustainable planning is necessary to be
implmenet in such a way that problem do not occur in future period of time. It is rsponsbility of
manager of enterprise to make assure that planning done while considering all these factors.

CONCLUSION
After a abrief analysis of above report, it is concluded that hospitality operations are
necessary to be executed in appropriater manner so that goals & objectives are accomplished. So, in
this report several things has been exaplined such as type of food production system, food services,
menu engineering matrix. Then, sustainable planning is also presented with proper considerations.
Thus, when carring out operations in restuarants appropriate decisions making process is to be done
so that everything is used at optimum level.

REFERENCES
Books & Journal:
Bae, 2017. Foodservices satisfaction and food preference according to the types and cooking
methods of the elderly with dementia in a geriatric hospital.Journal of the Korean Society of
Food Culture,32(6), pp.534-548.
Barron, 2017. Toward a spirituality mode of firm sustainability strategic planning processes.Society
and Business Review.
Gaviglio, 2018. The local value chain of hunted red deer meat: a scenario analysis based on a
northern Italian case study.Resources,7(2), p.34.
Ivanov, 2017. Adoption of robots, artificial intelligence and service automation by travel, tourism
and hospitality companies–a cost-benefit analysis.Artificial Intelligence and Service
Automation by Travel, Tourism and Hospitality Companies–A Cost-Benefit Analysis.
Lai, 2019. Can restaurant revenue management work with menu analysis?.Journal of Revenue and
Pricing Management,18(3), pp.204-212.
McKenzie, 2018. Probiotics as a tool for disease mitigation in wildlife: insights from food
production and medicine.Annals of the New York Academy of Sciences,1429(1), pp.18-30.
Nguyen, 2020. Talent Management in Hospitality Operations: Case Company X.
Noone, 2020. Menu engineering re-engineered: Accounting for menu item substitutes in pricing
and menu placement decisions.International Journal of Hospitality Management,87,
p.102504.
Roh, 2019. Adoption of O2O food delivery services in South Korea: The moderating role of moral

obligation in meal preparation.International Journal of Information Management,47,
pp.262-273.
Sawicki, 2019. A Menu to Evaluate Factors Influencing Implementation of Obesity Prevention
Early Care and Education Regulations.Journal of Public Health Management and
Practice,25(3), pp.E11-E18.
Tippett, 2017. How Conception and Italian Colors Affected Terms of Service Contracts in the Gig
Economy.Rutgers UL Rev.,70, p.459.