Hospitality Operations 19

HOSPITALITY
OPERAIONS 19
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Analysis of different types of Food production systems....................................................3
2. Types of Food and Beverage Service methods..................................................................5
3. Analyse Menu Engineering matrix.....................................................................................6
4. Analyse sustainable menu planning...................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10
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INTRODUCTION
The food industry is the ever growing industry which focuses on preparation, preserving,
cultivating, processing and packaging of the foodstuff and other products related to food
(Shekarchizadeh and Nazeri, 2020). It is contributing to the growth of the hospitality as food is
the most important industry of every nation. It is a basic need of the people and they focus on
having quality food. The need of the people is satisfied when they get the taste which is desired
by them. The report includes the decision to be made for the opening of the Alfredo restaurant in
Italian cuisine which is opening in three months. There are different plans to be made which is
important for pre opining and opening. The analysis of different processing systems of food,
food and beverages servicing methods, the preparation of menu engineering matrix which will
help in increasing profits and sustainable menu planning.
MAIN BODY
1. Analysis of different types of Food production systems.
Food production is the process of converting raw material to finished food which will be
consumed and it can include the ready made food. It is a process which includes cultivating,
cleaning, sorting, segregating and presentation of food (Pasvanka, Varzakas and Proestos, 2017).
Standard operating procedure- The written document of Food Act regulations has the
claims related to food and health and it is helping people to understand the rights. It includes
policies of food and safety hygienes.
Temperature
The temperature is the most important factor is cooking food and the processing of food.
Alfredo restaurant should check the temperature of food and it should be delivered with
temperature control measures. There are different temperature for different types of food.
Refrigerated food is below 5°C, frozen food is below -18°C and dry foods is from 10-21°C. The
manufacturing date of the food should be checked and till when it can be used. The frozen food
should be frozen and the package should be sealed. The labelling of the package should be
checked by them and the delivery should be made with safety measures.
Storage
Storage is the most important factor for maintaining the safety of the food and using
preservatives to maintain them.
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Dry food storage- The stock rotation should be checked by Alfredo restaurant for dry
food storage and the environment should be clean. The measures should be taken to store the
food and it should not be put on the ground as it increases wastage.
Cold storage food- The storage should have air circulation as the food stored requires it
to be in clean environment. The packaging should be checked and it should not be toned so that
the damage can be reduced. There should be stock rotation. Alfredo restaurants should have
facilities to store food (Hight, 2020).
Frozen food storage- The food should be stored in solid frozen which should be packed
and the packaging should be stored in containers where they have to check the temperature.
Thawing
It is a process of melting the ice to water by warming up. It is used for the food which is
used immediately.
Refrigeration and cold storage- The food in the Alfredo restaurant should be
refrigerated to reduce the damage. The food should be in storage refrigerated and the temperature
should be measured.
Microwave for thawing- The food which is used immediately can be defrosted to avoid
spoilage. The should use microwave not table to defrost. Thawing is important in the restaurants.
Preparation
The food should be prepared with processing systems to increase the efficiency of
operations and manage the cost of making food (Shahidi, 2015).
Temperature and time of preparation- The food should be prepared without delay and
the temperature should be controlled. The different type of food should be in different
temperature and Alfredo restaurant should check the temperature.
Prevents cross-contamination-The food should be prepared preventing cross-
contamination and they should not mix veg and non veg foods and prepared differently. The
knife and chopping board should be used safely so that the flavours do not get mixed. Personal
hygiene should be maintained by cleaning and sanitising them. The hands should be cleaned
while cooking food, kitchen cloths should be clean and the gloves should be used.
Cooking
The most important thing is temperature of the food and it should be microwaved for 10-
20 min. There should be grip and the utensils should be stir when there is hot holding of food.
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The food should not be directly used from oven and the thermometer should be used to measure
it. The food should not be reheat and if they are frozen food, it should be left on the table for 2
hours.
Displaying
The presentation of the food is important and it attracts customers to make the decision.
The personal hygiene should be maintained when they are displaying the food. The employees
should be dressed and have etiquettes to present the food (Pascucci, 2018).
Cook chill- The food is made at <100°C and it will be chilled at 0-3°C. The food will
have the extended shelf life because they are monitored.
Cook freeze- The food is super chilled and frozen chill which is kept at -30-2°C. The
food is made in large quantities and is made to freeze to use it for more than 1 month.
` Sous-vide- The food is made and in the room temperature it is put to chill. The plastic
pouches or glass jars are used to put the food.
Assembly kitchen- The food takes less time to cook and it is serve to the guests in less
than 10 min. It is made by skilled labours.
Centralized- The food is made in large quantities and served in parts to the guests. It is
made by skills people.
2. Types of Food and Beverage Service methods.
The methods for food and beverage for Alfredo restaurant should include different types
of factors like return on investment, which is suitable for them and reducing the cost of food and
employees.
Room service
The restaurants have fixed menu in room service and the food is served to the guests in
room. The menu should give a good experience to customers and should be according to the
requirements of the guests. Alfredo can use room service to provide good experience to
customers and it will give them options.
Table service
Table service is used in American restaurants, pre plated service, English service, etc.
when the food is served on table. The guests are seated on the table according to the number of
people and them they will order the food to the waiter and the food is served on table. This
includes social gathering where people enjoy food and the company. The manager of Alfredo
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restaurant will greet the guests and have etiquettes to serve the food (Sacks and et.al., 2015). The
children are give attention and they will call the guests sir or madam. The waiters should be
skilled and should smile to the guests.
Buffet service
The food is served on the table and there are many option where it is self servicing and
the guests have to select what they want to have. There are many dishes and they will take
according to their taste. The prices are fixed and they will get from starters to desserts many
options as many times they want. The large numbers of guests can be feed with less employees.
Alfredo restaurants can have it where the guests can take the food to their seats or can stand
according to them and it is used in parties.
Take away
It is used for counter, take away, delivery, drive through, website to give the convenient
options to the guests. The take away services should be fast to provide efficiency to the
restaurants. They can have take away and restaurants to increase profits (Panda and Shetty,
2018). Alfredo restaurants can use technology to increase the efficiency and can have online
payment options and cash.
Gueridon service
The partially cooked food is taken to the guests in this method. The trolley is made where
the food can be cooked and it will make the food hot and ready to eat for guests. The Gueridon
trolley is moved to the service where the waiter serves to the guests. The high class restaurants
have the moving trolley and they have a la carte. The employees are skilled and the food is
expensive. Alfredo restaurants can have this to serve to its high class guests. The services
provided are satisfying the needs of the guests.
Cafeteria service
This is an economical restaurants where the menu have less option and it is fixed. The
space of the cafe is managed according to the requirement and seating is according to that and
have less facilities. The desserts are placed on the counters and the ready to eat food and
beverages are served. It is self service and there are less options to the guests.
3. Analyse Menu Engineering matrix
It is a matrix used by restaurants to reduce cost and increase profits (Backholer and et.al.,
2018). It can reduce 30% of the cost and increase efficiency of operations and it is used by
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maximum restaurants. The operational costs of the restaurants should be reduced and increase
the efficiency (Sun and et.al., 2020). It is an art which is used to reduce food wastage and labour
costs with analysing the menu. It helps the organisations to improve the performance of menu.
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Menu Engineering matrix
The matrix is based on popularity and profitability and it includes:
 Star- There are dished which gives high profits and are popular which the guests love
and increases for the restaurant.
 Plow horse- The dishes which are liked by the guests and they are not increasing profits
for the restaurants. They sell it on no profits or no loss.
 Dog- The dishes which are increasing the cost for the restaurants and are not popular for
the guests.
 Puzzle- They are high profits and low popularity dish which increases profits for the
restaurants when ordered.
The dog is dumped
The dishes which are increasing the cost for the restaurants should be dumped. These
dishes are not getting sales and involving cost for the restaurants. They can be the signature dish
or the dish which is liked by the manager but not popular for the guests. The can include the dish
which can become popular and increase profits for the restaurants.
Increase the Plow horse dishes
The dishes which are the Plow horse for the restaurants can become Star dishes when the
cost of the dishes are reduced and profits are increased. Alfredo restaurant can analyse the dishes
which are in Plow horse and can increase profits by changing the sizes of the dish. They can be
modified according to the requirement as customers can pay easily for the dishes. The full size
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Illustration
1: Menu strategies for restaurants during coronavirus crisis,
2020.

dishes can be reduced to half when they are not increasing profits and are no profit or no loss.
The strategies should be made for the dishes which are not giving profits when made in small
quantities and they should sell in large quantities.
Identify redundancies
To increase the efficiency of space in the menu, the dished should be managed. There are
many dishes which are have similar products so they can be made in one category to manage
space and the products can be add ons.
Increases price for Stars
The dishes are popular for the guests and are getting the sales and increasing profits for
the restaurants so the prices of these dishes can be increased (Schillinger and et.al., 2016). The
price will not reduce the sale as they are the best selling dishes. The increase in price will attract
customers as they want to experience the dishes.
Arrange the menu
The menu attracts the guests and make them decide on the dishes they want to have. The
size of the menu is making the guests experience dishes and it is the most important factor in
deciding the dishes. The menu should be made with efforts as it is the face of the restaurants.
Alfredo restaurant has to make the menu effective so that they can increase the sale of the dishes.
They should arranged on the basis of the popularity and not the prices and the prices should be
low to high. There are many dishes which do not get ordered so it should be arranges when they
can increase profits for the restaurants. It should reduce the operational cost so that they should
focus on the factors which will reduce the cost and increase profits (Romano, Risitano and
Quintano, 2018) . The strategies should be made so that they can have more start dishes and can
have attractive menu which will have the dishes to satisfy the needs of the guests.
4. Analyse sustainable menu planning
The most important factor in an organisation is planning menu. It is the face of the
restaurant and successful planning will help them in managing the inventory cost. The decisions
of the guest for the selection of the dish depends on the effectiveness of the menu (Kloutsiniotis
and Mihail, 2020). Alfredo restaurant has to make a decision based on the menu planning.
The factors for sustainable menu planning
Localise the suppliers- The nearest suppliers will help the restaurant to serve to guests
without delay. They will provide raw material to the restaurants.
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Think beyond food- The process of planning the menu is based on the decisions made
by the restaurants for the colour, texture, flavour, size and the quality of products.
Avoid disposable packaging- The restaurants have to make the choices of as it involves
cost in planning and the managers have to make strategies for achieving profits. They should use
reusable products or recyclable products.
Reduce portion size-The menu should be accurate in terms of quantity, quality and the
type of dishes they are serving and it should be true as it impacts the decisions of the guests
(Rosa and Hastings, 2016).
Alfredo restaurants should have a style of menu which is attracting the guests and it
should be on their website and social media. The dishes should be planned and the prices should
be attractive. The strategies should be made on the basis of the menu engineering matrix and
should based on the most loved dishes by the guests.
CONCLUSION
From the above report it is concluded that there are different factors which the restaurants
have to understand which will impact the gastronomy of the restaurants and make the dishes
popular. The dishes should be identified based on the needs of customers and they should make
the strategies attract customers. The food industry is contributing to the success of the hospitality
industry and it is helping them to expand. They should have the measures to reduce waste and
achieve profits.
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REFERENCES
Books and Journals
Shekarchizadeh, H. and Nazeri, F.S., 2020. Active nanoenabled packaging for the beverage
industry. In Nanotechnology in the Beverage Industry (pp. 587-607). Elsevier.
Pasvanka, K., Varzakas, T. and Proestos, C., 2017. Minimally processed fresh green beverage
industry (Smoothies, shakes, frappes, pop ups). In Minimally Processed Refrigerated
Fruits and Vegetables (pp. 513-536). Springer, Boston, MA.
Hight, S., 2020. An Investigation into the Pop-up Business Model Using a Grounded Theory
Approach in the Food and Beverage Industry.
Shahidi, F. ed., 2015. Handbook of antioxidants for food preservation. Woodhead Publishing.
Pascucci, F., 2018. The export competitiveness of Italian coffee roasting industry. British Food
Journal.
Sacks, G. and et.al., 2015. Comparison of food industry policies and commitments on marketing
to children and product (re) formulation in Australia, New Zealand and Fiji. Critical
public health. 25(3). pp.299-319.
Panda, S.K. and Shetty, P.H. Eds., 2018. Innovations in technologies for fermented food and
beverage industries. Berlin: Springer.
Backholer, K. and et.al., 2018. Sugar-sweetened beverage taxes in 2018: a year of reflections
and consolidation. Public health nutrition. 21(18). pp.3291-3295.
Schillinger, D. and et.al., 2016. Do sugar-sweetened beverages cause obesity and diabetes?
Industry and the manufacture of scientific controversy. Annals of internal medicine.
165(12). pp.895-897.
Romano, R., Risitano, M. and Quintano, M., 2018. How Do Firms Process Info? Monitoring
Brand Equity Drivers in Food and Beverage Sectors. In Case Studies in the Traditional
Food Sector (pp. 171-206). Woodhead Publishing.
Marcoz, E.M. And et.al., 2016. Benefits from service bundling in destination branding: the role
of trust in enhancing cooperation among operators in the hospitality industry.
International Journal of Tourism Research. 18(3). pp.260-268.
Kloutsiniotis, P.V. and Mihail, D.M., 2020. High performance work systems in the tourism and
hospitality industry: a critical review. International Journal of Contemporary
Hospitality Management.
Li, Y. and Singal, M., 2019. Firm Performance in the Hospitality Industry: Do CEO Attributes
and Compensation Matter?. Journal of Hospitality & Tourism Research. 43(2). pp.272-
282.
Rosa, N.B. and Hastings, S.O., 2016. “Texting in their pockets”: Millennials and rule violations
in the hospitality industry. Journal of Hospitality and Tourism Management. 29. pp.33-
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Sun, L. and et.al., 2020. Capacity and energy sharing platform with hybrid energy storage
system: An example of hospitality industry. Applied Energy. 280. p.115897.
Online
Menu strategies for restaurants during coronavirus crisis, 2020. [Online]. Available
through:<https://integratedinsight.com/menu-strategies-for-restaurants-during-
coronavirus-crisis/>
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