Hospitality Operations: Food Production Systems, Beverage Service Techniques, Menu Engineering Matrix, and Menu Sustainability

This report explores the various aspects of hospitality operations, including food production systems, beverage service techniques, menu engineering matrix, and menu sustainability. It discusses the different methods used in food production, such as broiling, pickling, fermentation, and preservation. It also explains the various styles of food and beverage service, including buffet service, French service, table service, and take-away services. Additionally, it examines the menu engineering matrix and its role in enhancing profitability. Finally, it discusses the concept of menu sustainability and its importance in gaining competitive advantages in the market. The report focuses on the case study of Alfredo Italian restaurant in the UK.

Hospitality Operations20

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1)Critically analysis of food production system.........................................................................3
2)Describe various type of food beverage service techniques and style which is utilized in
restaurant.....................................................................................................................................5
TASK 2............................................................................................................................................6
3)Critically analysis menu engineering matrix in that way to enhancing profitability...............6
4)Examine ways which is improves menu sustainable for take competitive advantages in
context of restaurant. ..................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERNCES.................................................................................................................................11

INTRODUCTION
Hospitality operations is wider concept in order to developing strategies to retaining
customer for longer period. It is a service industry which utilized different kind of strategies to
gain competitive advantage at marketplace. There are so many services provided customer to
maintain a long term relation with customers. In this industry carrying out many activities such
as desk management, housekeeping, food beverages system and human resources planning
(Bhargav, 2017). It has become essential service industry to know about market trends. The case
study about a Alfredo Italian restaurant which is situated in 1914 in, UK. It is one of the famous
restaurant in UK as a Italian cuisine restaurant. The restaurant serves different kind of dishes to
customers on the basis of their preferences and taste. The reports consist of various kind of food
production system, beverages service method, use a menu engineering matrix and sustainable
menu planning which is adopted by restaurant in order to good efforts.
MAIN BODY
TASK 1
1) Examine various kind of food production system.
It is process of raw material into finial food products. Food production system is long
process so follows such steps like Harvesting, boring, picking, segregated and preservation of
food. In restaurant there so many other methods also used in order to fulfil needs and wants of
customers. There are ample number of food production methods in order to utilized Alfredo
Italian restaurant.
Broiling-: It is a first method of food production system which is utilized by Alfredo
Italian company in order to choose this approach so food is prepared in effective and efficient
manner. This System frequently use in many restaurant because meal is prepared in easy way. It
is process where food is prepared by heating and then served to guests. Research is essential
aspect due to market trends changes very fast. Restaurant must be used as system because it is
very simple procedures to making food (Ferdows, 2018).
Pickling-: Alfredo Italian restaurant using this method in effective and efficient way
because it is time saving process and also save a cost which is incurred. It involves food is
already prepared, store in proper place then serve guest. Amanda must be focused on this method

because meal is already prepared and store in safe place. This method is also beneficial for
customer as well as organisation in order to time is save in proper manner . Restaurant includes
proper planning for food system and then implemented effectively which helps to attain goal.
Fermentation-: It is process which includes converting crop into liquid form.
Fermentation is a procedure which is utilized for producing food. It involves various example
that kind of food products such as Alcohol and soups. It is mainly uses as liquid drinks which is
served to customer. This type of food products easily listing in menu due to easily available in
every hotel. In reference of Alfredo Italian restaurant, it is basically prepared on customer
demands then served to customer (Fu, 2020). This kind of method mostly used in restaurant
because helps in expansion of business model. It leads to increase variety in menu so customer
easily attract towards them. .
Preservation of food-: It is another method which is utilized in hospitality and hotels due
to food is prepared adding some preservative so it can be used in future. Alfredo Italian
restaurant, it is method which significantly used because less cost is incurred and meal is already
prepared then directly served to guest. It involves chef preparing food in appropriate quality and
keep at safe place for later consumption. Customers not like preservative food because it is not
good for health (Gomezelj, 2016).
Therefore, this method is helpful for hotel industry because they served to final
consumer. It system utilized various techniques to prepared food on the basis of customer taste
and preferences. Alfredo Italian restaurant famous in UK as Italian cousin restaurant so analysed
this method which is necessary to ultimately serve to customer.
2) Explain different type of food beverage service methods which provides a new insight and
knowledge about those which utilized in restaurant.
It is procedures which is followed in restaurant or it is way which used by restaurant staff
transforming of service dish to the guest plate. Food beverage service methods includes different
types of technique or style used by restaurant in order to serve food to the guest plate. In
reference of restaurant, it is used unique style of transforming food which includes different
forms to served food to customer in order to set as good image in mind of customers.

Buffet service-: This style is utilized in many restaurants in order to that it is way to serve
a dish to guest in effective manner or it is way to display a dish in over counters in very attractive
manner. In context of organisation, aware about guest size accordingly booked banquet hall. It is
technique mostly suitable for banquet hall because capacity is large and there are ample no of
facility provides like tables, chairs, waiters and entertainment zone. In this method usesa various
technique to attract guest by offering attractive larger platters and bowls. Food is served by
waiters, trained staff and catering which served in presentable manner. This beverage system is
easy and less expensive to other methods because ease of service.
French service-: This is crucial method which is not frequently used in hotels because
requires professionals, skilled staff and waiters. In relevance of Alfredo Italian restaurant, it used
this method to prepare proper plan and budget because this method is expensive (Gursoy, 2019).
Amanda wants to establish method so know about advantages and disadvantage of this service. It
includes chef present meal in front of guest in order to served food from right hand side, all other
dish from left side. The catering staff is highly qualified and trained and interior of restaurant is
very luxurious.
Table service-: It is important technique which utilized in restaurants due to easily to
delivered foods to guests. In relevance of restaurant this method also known as English service,
American service and pre-plated service etc. In this method different styles are used to serve
customer in which round tables are provided to guest with menu card and water bottles. It
involves guest is seated at round table and order the menu. Food beverage system utilize
techniques as greeted guest with the warm welcome and normally address a guest as sir or
madam (Imad, 2019).
Take way services-: This kind of food beverage service system is normally served service
both modes online and offline. It is an effective and efficient method which is mostly utilized by
restaurant. From the view point of restaurant, those hotels is used this techniques so focused on
distribution system in order to provide services at appropriate time. This kind of styles provides a
customer as well as restaurant ease of service.
Thus, there are ample no. of food beverage service style which is essential to provide a
customer in order to fulfil demands of customers. For instance, others methods also available in
market so restaurant must analyse them and choose appropriately,

TASK 2
3) Examine menu engineering matrix in order to restaurants in that way to increasing
profitability.
Organisation analysed profits so adapting a various aspect as cost, prepared budget and
utilized menu engineering matrix. It is essential element for those who want to restructuring of
restaurant in order to expansion of business model and developing new strategies. Alfredo Italian
restaurant achieving satisfaction level of customer so conduct market research about taste and
preferences (Inoyatova, 2019). It also helps to build strong relationship and retaining customer
for longer period of time. It involves set demand of customer and margin contribution all it
impacts on profitability. In context of restaurant, it adopta menu engineering matrix in order to
enhancing profitability.
Cost-: The aspect is important for any organisation so analysed through various way.
Menu engineering matrix utilize by restaurant for analysing menu item are profitable or not, food
cost percentage ratio and contribution margin. It is referring to all activities which includes day
to day operations of restaurant. In context of Alfredo Italian restaurant, used a multi- purpose
food product so reduced a food wastage. In menu Listing of all like garnishes Service charges,
cooking oil, maintenance expenses and interest all are includes as cost of restaurant so also be
added.
Categorised menu item-: There are included four quadrant which known as Stars,
Puzzles, Plowhorses and Dogs. They are listing a food menu item in that way to gaining sales
margin and enhancing profitability (Kasemsap, 2018). Alfredo Italian restaurant is utilized this
model because gaining competitive advantages.
 Stars is the first quadrant of menu engineering matrix in that organisations earns
profitability in order to develop good situation of restaurant and achieving higher level
of satisfaction of customer. It includes both popularity and profitability in peak so
gaining competitive advantage and easily capture market share. They work with previous
strategies and does not making any changes in promotional strategy.

 It is stage which is high profitability and low popularity known as puzzles. Listing of
menu food item is profitable but does not increase sales due to less popularity.
Restaurant in that situations not achieving sales target because less popularity in market
so utilize effective marketing strategy to set a goodwill at marketplace.
 In that condition restaurant have low profitability and high popularity which know as
low horses. Developing menu items in that way is more expensive so not concluded a
sales margin. It is essential to revised menu items and add profitable meals which boost
profit of restaurant (Koc, 2019).
 Dogs is a stage which restaurant face cut throat competition in market. It is situation
which result in low popularity and low profitability. Restaurant conducting a market
research and restructuring of business model in order to determine such factors which
helps to developing brand image in market. They focus on making a new strategy by
analysing needs and demands of customers.
Hence, it includes various kind of strategies which helps to attract customer and also
developing new customer base segment. The concept is help to determine such factors will lead
to developed brand image and enhancing profitability. Alfredo Italian restaurant considering this
model because developing a successful business model in future.
4)Describe concept of menu sustainable in that way to gaining competitive advantages at market
place.
Sustainability business model creates a successful image at market place. It is essential
aspect for Alfredo Italian restaurant in order to improve productivity and profitability. It includes
developing strategies in that way to business survive for longer period of time. Menu
sustainability involves various concept such as farming, food wastage, packaging, recycling and
water and energy consumption. All the above concept are good for environment as well as
restaurant also. Food industry serves as best services to customer so it leads to easily survive in
market. Menu sustainability follow aspects which are mention below (Kumar, 2018).
Recycling-: It is process in which base material is recycle and easily use again so it
known as recycling. It refers to making appropriate strategy in order to reduced food wastages.
There are so many things which easily recycling for example, glass, tin, plastic and cardboard.
There so many products recycled

in that way to again utilized in effective and efficient manner. This process is environment
friendly due to doesn't harmful for natural resources.
Food wastage-: It plays a crucial role in menu sustainability and proper listing of
ingredients in order to minimization of wastage. It is considering as important concept from the
restaurant point of view because must be guide to staff members in context of food wastage. It is
used in Alfredo Italian restaurant in effective way to proper listing of menu items. Menu
management system is essential concept in order to identify need and requirements of customer.
Organic system-: It is most important system which utilized by those restaurants who
own farming system. It is good for environment because it protect against erosion, reduce air
pollution and health biodiversity. In context of restaurant, used this system because providing
long time sustainability (Sinclair-Maragh, 2017). It believes in organic vegetables and fruits so
help to increase the sustainability food meal.
In house production-: Alfredo Italian restaurant used as own organic farming production
system in order to producing fresh vegetables and fruits. It provides to customer as fresh food
meal which is coming from own farming system. In that way to achieving a higher satisfaction
level of customer. It helps to developing different brand image and also takes opportunities
which is available in market.
Seasonally-: Menu listing on the basis of season wise in order increase demand of
seasonal foods. It includes those food meals which is more demanding and consumed by
customers. Increasing sales due to seasonal food dish it's impacts on profitability. In relevance of
Alfredo Italian restaurant, the main focused on seasonal food products which is added in menu
items in order to increase supply. It is considering as increasing demand in order to customers
more health conscious and prefer more (Temelkov, 2019).
Supply chain system-: Distribution system is more important aspect for organisation. It
includes various kind of channels which utilized by restaurant in effective manner. The main aim
to serves product in best way and easily reached to customers. Alfredo Italian restaurant has
utilized effective distribution system in that way to food is presented in front of guest in very
attractive manner.

The above concepts is related to proper planning for menu items which result as
sustainability in context of restaurant. It is essential to plan in order to gaining competitive
advantages and capture market share.
CONCLUSION
From the above report, it has been concluded that various food production method are
used by firm for achieving organisation objectives. It included hospitality operation which is
carrying out day to day activities in order to smooth functioning of departments. It also study
about various food beverages method which is essential to establish hotel industry. It involves
developing new strategies so as to enhance profitability at market place. Further, analysed menu
engineering matrix model which helps to measuring profitability of company (Latan, 2018).
Measuring various aspects due to accomplished sales targets when boost up sales. It is essential
aspect to create awareness about hospitality operations in order to analyse proper way making
decisions and achieving set objectives.

REFERNCES
Books and journals
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Management, IT and Engineering, 7(9), pp.253-265.
Ferdows, K., 2018. Keeping up with growing complexity of managing global
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Taiwan’s hospitality industry. Cogent Social Sciences, 6(1), p.1829806.
Gomezelj, D.O., 2016. A systematic review of research on innovation in hospitality and
tourism. International Journal of Contemporary Hospitality Management.
Gursoy, D., 2019. A critical review of determinants of information search behavior and
utilization of online reviews in decision making process (invited paper for ‘luminaries’
special issue of International Journal of Hospitality Management). International Journal
of Hospitality Management, 76, pp.53-60.
Imad, A.S., 2019, August. Remodeling Hospitality Industry through Artificial Intelligence.
In 2019 13th International Conference on Software, Knowledge, Information
Management and Applications (SKIMA) (pp. 1-7). IEEE.
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Technologies, 2019(5), p.4.
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implications. International Journal of Tourism and Hospitality Management in the
Digital Age (IJTHMDA), 2(2), pp.37-52.
Koc, E., 2019. Service failures and recovery in hospitality and tourism: A review of literature
and recommendations for future research. Journal of Hospitality Marketing &
Management, 28(5), pp.513-537.
Kumar, A., 2018. Hospitality education in India: Issues and challenges. Journal of Hotel and
Business Management, 7(1), p.169.
Latan, H., 2018. PLS path modeling in hospitality and tourism research: the golden age and days
of future past. Applying partial least squares in tourism and hospitality research, p.53.
Rather, R.A., 2018. Investigating the impact of customer brand identification on hospitality
brand loyalty: A social identity perspective. Journal of Hospitality Marketing &
Management, 27(5), pp.487-513.
Sinclair-Maragh, G., 2017. A critical review of hospitality marketing concepts. Routledge
Handbook of Hospitality Marketing, pp.21-30.
Temelkov, Z., 2019. Financial technology companies as a positive disruptor for the hospitality
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