Sustainable Menu Planning for Competitive Market

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY ..................................................................................................................................3
Critically analyse various types of food productive systems......................................................3
Present knowledge & understanding about various kinds of food / beverage service actions in
restaurants...................................................................................................................................4
Examine menu engineering matrix to increase restaurant profitability......................................5
Determine and critically examine sustainable menu planning consideration to be competitive
in market......................................................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCE.................................................................................................................................10

INTRODUCTION
Hospitality industry are those industry which provides services liking food, drink,
accommodation , transportation etc. in which the term hospitality refers to 'cheerful welcoming'
of people who may be known or stranger for business operator. It includes restaurants, bars,
cafes, hotel etc. This industry is one of the largest and most rapidly growing industry in the
world(Chen, 2019). Here, this report is carried out an Alfredo's Italian restaurant, which comes
under food service industry. It is situated in U.S and offer their services in various ways such as
take away buffet and table services and for producing food they opt numerous methods like
broiling, fermentation, pickling etc. Moreover, the operators of this food services industry uses
menu matrix in order to decide menu for restaurant in effective way for influencing more people
towards their services. For this they need to considered some factor for combatting with
competitive players at marketplace.
MAIN BODY
Critically analyse various types of food productive systems.
The term food production means a process in which raw material is converted into ready
made food products for human beings either in home or any food processing industry. It involve
several terms which starts from cleaning, packing, segregations, sorting, preparing, adding
ingredients in right proportion presenting and so on. It represent the basis term how food is
being prepared from farming to feeding human beings(Filimonau and Naumova, 2020). There
are various types of food productive systems and these are discussed below:
Broiling- it is a process in which food is being cooked by direct radiant of heat either on
coil, gas burner or electric coil. It has been seen that its is the best way of preparing food. This
broiling is differ from roasting and baking. In context of given restaurant Alfredo's, this is the
best methods for them to cook food as it requires lesser time with low cost. The main course
which is served by this restaurant is Italian food that includes Panzenella, Bruschetta Pasta
carbonara, mushroom Risotto etc. which is made by using this broiling process. This is because it
makes tasty and delicious food for the consumers which is beneficial for restaurant towards
success and development.
Harvesting – It is a process by which raw material is cutting down for the process of food
production. This is the primal step of food production which is important to carry out in effective