Hospitality Operations: Food Production Systems and Service Methods

This report discusses the importance of hospitality operations in managing various aspects of a restaurant. It covers topics such as different types of food production systems, food and beverage service methods, menu engineering matrix analysis, and sustainable menu planning considerations. The case study focuses on Alfredo's Italian Restaurant in Covent Garden, London.

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
TASK 4............................................................................................................................................3
Critical analysis of different types of food productions system..................................................3
Explain different types of Food and Beverage Service methods in restaurants..........................4
TASK 5............................................................................................................................................6
Analysis of Menu engineering matrix.........................................................................................6
Critically analysis of sustainable menu planning consideration..................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10
Books and Journals:...................................................................................................................10

INTRODUCTION
Hospitality operations refer to use business skills in wide range of areas in many
industries. Areas that covered are housekeeping operations, human resources planning, desk
management and food and beverage management (Duarte and et. al., 2020). Hospitality
operation is very important to mange in organisation so that customers get satisfied and enjoyed.
It is analysed that hospitality operations skills are improved by Hotel Operations Management
program. This program helps to use hospitality skills in organisation effectively. This report is
based on case study of Alfredo’s Italian Restaurant that started by Amanda’s grandfather Joe
Armani and continued by Amanda in Covent Garden in London. She has a challenge as she
wants to remain their staff in their restaurants. In this report, different types of food productions
systems and food & beverage service methods. This report also covers menu engineering matrix
i.e. critically analysed. It is important for Amanda that she knows about ways to solve their
challenge with the explanation of all above mentioned topics.
MAIN BODY
TASK 4
Critical analysis of different types of food productions system
Food production systems are very important to analyse that it refers to complex web
activities that includes processing, production, consumption and transport. It is very important
for Amanda that she knows effectiveness of food production system (Ray, 2020). So that she will
achieve their desired target market. Food production system should be effective so that they can
achieve their desired target. There are many methods that explained in below points:
Broiling: It is the most important method to cook food by chefs in restaurants. It is
identified that almost all types of food are prepared through broiling in which cook make foods
for customers. It is important for those person who wants to hot and fresh meals. Almost all
people love to east hot meal so that's why it is important for Amanda that she takes care about
broiling techniques. Broiling process is very effective as it save time and their food remains hot.
Important equipments used in broiling process are gas burners, electric heaters and coil.
Pickling: It is the process in which food's life is extending through anaerobic
fermentation. In pickling procedure, food's taste, texture and flavour get changed due to
immersion in vinegar. It is important for restaurants because it helps to extend shelf life of food.

It also helps in Alfredo Italian restaurant that they are now remain their food longer. Pickling is
very important for success and growth of Alfredo Italian restaurant.
Fermentation: It is another important process in which restaurant take an advantage that
their food or meal get safe for longer time. It is the metabolic process in which it produces
chemical changes (Ogle, Miller and Fang, 2017). There are many meals or food that adds
complex and rich flavour through fermentation. In restaurants, all of meals are prepared through
fermenting dough so that their taste is enhanced more and more.
Chopping and slicing: In each and every restaurants slicing and chopping plays a main
role for attracting their customers. Chopping and slicing is very important to improve by Alfredo
Italian restaurant. This skill is very necessary to attract customers so that restaurants increase
their number of customers. When customers order some meals then it becomes essential for chef
to chop each and every component of meal so that customers enjoy all food.
Grinding: If Alfredo Italian restaurant wants to make some drinking or shakes then
grinding is very important to use. In today's time, all people are like to drink or get some shakes
that satisfy their desires. Every person wants to drink a shake and they are not think about
whether that it is cold or hot. Grinding is very important method to prepare some drinks and
shakes so that restaurants try to satisfy individual needs.
Curing: Curing is another important method of food production systems in which
restaurants adding salt in vegetables, fish and meat (Mohamed, Salama and Farrag, 2021). It
helps in flavouring and food preservation of foods. It is necessary because of removing extra
moisture from food that makes their meals crispier and tastier.
From the above mentioned methods of food production system, it is analysed that
restaurants should use more and more methods to make their food tastier. It is also analysed that
it should be use in appropriate manner so that restaurants can achieve their target markets and
attract and invite all customers.
Explain different types of Food and Beverage Service methods in restaurants
Food and Beverage Service refers to provide services to customers so that they can enjoy
their food and beverages. It is very essential element that every restaurant should take care that
their services should be so well (Goh and Jie, 2019). Food and Beverage Service is the process in
which restaurant prepare, present and serve food or meal to the customers. Customers come at
restaurants so that they can enjoy food so that's why food and beverage service is necessary to be

effective. The main reason that their customer come at restaurant is they like the service that
rendered by restaurants. Restaurants make permanent customers through providing best
experience with the help of offering best services. If Amanda wants to grow their restaurants so
well then they should be focus on service that render or offer by them. There are many methods
that should be known by Alfredo Italian restaurant. So that they can serve best experience to
customers that helps in increasing number of customers. All methods are explained in below
points:
Table Service: One of the key elements of services that restaurant should offered best
table services that attract their customers. It includes many services such as Pre plated,
American, English, etc. In this type of service, customer who comes at restaurant seated on the
table and orders from the menu. It can be improve with the lovely gesture that given by waiter or
server. There are many methods to improve table service so that their customers feel joyously.
Some of them are mentioned below:
 Restaurant can give special attentions to kids so that customers feel special and enjoy
their services.
 Waiters give warm welcome to guest with an eye contact.
 It gets more attractive if waiter presents menu to women first and then the host.
English Service: It requires large platter with large bowls for serving food or meal to
customers (Martin-Rios, Pougnet and Nogareda, 2017). After serving large bowls to customers
and now restaurant's waiters should be serving portions to each and every guest on table. It is
effective to serve the order with English service because every person get enjoy with serving
facility. It is easy to implement in restaurants and customer enjoys food. It is not necessary that
their waiters or servers are much skilled. But it requires some dinner areas that help to serving
food on table.
French Service: It requires highly skilled types of waiters that serve food so well. It is
very expansive as it requires many utensils to provide food or meal. Their waiters are
professional so that's why they are so expansive. French service needs highly luxurious
restaurants. The chefs need culinary skill for preparing food in front of their customers.
Silver Service: It is much similar to French service that requires silver cutlery and
crockery. It requires lots of maintenance cost and investment because of their cutlery and

crockery. In silver service, it requires fork and spoon to taste the food. It is most expansive
method of Food and Beverage Service that require silver utensils (Koc, 2019).
All above methods are very important for Alfredo Italian restaurant so that they can use
on of them according to their needs. Amanda can be use this method for attracting their
customers and increase their demand of food or meal.
TASK 5
Analysis of Menu engineering matrix
It is the method to read and analyse the restaurants sales and revenue by understanding
the profitability and popularity of restaurants. It is the system in which restaurants analyse the
popularity so that they can analyse their sales. It takes three methods that are as follows:
Food Cost Per Serving: It is the cost of preparing food per serving. It includes each and
every ingredient that include in preparation of food items (Franzoni and Pelizzari, 2019). It is
very beneficial for restaurants that they should find food cost per serving so that they can take
decision for salary of waiters or servers and give focus on their activities.
Contribution Margin and Food Cost Percentage: Contribution margin or profit margin
refers to find out the difference between selling price and cost of preparing foods.
Menu Item Popularity: It really helps in finding the sale of food items that are like by
customers. It can be calculated through seeing the popularity of one item.
Menu engineering reads the mindset of individual in which restaurants trying to analyse
the sales so that they can take important decisions. They can take decisions like salary of
individual staff, investments in cutlery and crockery, etc. There are main four quadrants in menu
engineering matrix.

Star: In this stage, items already do very well in terms of profitability and popularity. It is very
imortant stage, because in this stage restaurant offers those recipes and food items that are
already popular in market (Gursoy, 2019). For Amanda it is becomes key element of their
business. Because with the help of already popular dishes, Alfredo’s Italian Restaurant capture
the market and attract their potential buyers. They can keep modest price so that it attracts more
and more consumers and try to increse the sale of other dishes.
Plow Horse: In this stage, restaurant enjoys high popularity but the profits are low. Items that
have low profit margins and high popularity because of their taste are included in this stage.
Genrally restaurants enjoy sale but not profits. So if they want to increase their profitabilty then
they can be incresae their product prices (Segovia-Pérez and et. al., 2019). It is analysed that
small restaurant genrally rely in this category beacuse they want to incresae number of buyers
with low prices. But due to low prices, their profitability becomes low. It is helpful for those
restaurants that are open their business at first time. It also helps in attracting cutomers so that
they can achive their desired target market. For Alfredo’s Italaian Restaurant it becomes helpful
if they increase their meal prices.
Puzzle: It is the stage in which restaurants want to sell those items that have low
popularity but profits are high. There is no single restaurant is present in the market which
doesn’t want to sell their meals and items in the market so that they can earn more and more
prfits. They make items that are profitable for their restaurants. So they are focused on increasing
sale of those items that are profitable for their restaurants. They can be improving their sales
through highlighting their menu on top so that every individual is getting to know that these
items are available in the menu card.
Dog: It is the fourth quadrant of menu engineering matrix that has low profit with low
popularity. It becomes the most difficult stage for restaurants in which they should focus on each
and every element that helps to increase their sales so that they can earn profits as well as
popularity. It should be identified so that restaurants take necessary corrective actions to improve
them.
All above mentioned quadrants of menu engineering matrix are important to know.
Because it really helpful in identifiyng the areas that need improvisation. It is not the single time
process; it is ongoing process that needs to apply in resataurants so that they can enjoy high
popularity and high profits.

Critically analysis of sustainable menu planning consideration
Restaurants offer food and beverages services to cutomers so that they can enjoy their meal and
restaurant can earns profits. But it is very necessary for restaurants that they should be take right
decision about their meals and other matters so that they can achieve sustainablity in the
business. It can be done through sustainable menu planing method. It reflects the decision that
taken by restaurant for selecting the meal that they offer. It also affect on other servies that
offered by restaurant to increase their profitabilty (Elshaer and Marzouk, 2019). The main
objective is to inform owners of restaurants that they should be selecting environment friendly
options so that it can not harm our nature. There are many methods that help to restaurant to
achive sustainability in their business that are mentioned below:
Recyling: It is the most important and effective process in which restaurant can recyle
their items that are used for next time. Alfredo’s Italian Restaurant should adopt this method so
that they can achive their desired target i.e. sustainability. In recycle process, restaurants reduce
watse and try to use environment friendly products.
Localize Supply Chain: It is very important for Amanda’s restaurant that they should
localize their supply chain so that they can control transportation cost as well as pollution. It also
encourages fresh food that helps to invite more and more customers.
Seasonal production: It is very effective method for restaurants that they should adopt
seasonal items. They can purchase food at peak time that reduces cost of production and
maintainence. But it is not recommended that whole menu card offers on the basis of seasonal
items. They should adopt few food items on seasonal basis that becomes attraction point for
customers.
In house production: For restaurants, in house production is benefitted because it
reduces cost that helps to generate profits. In house production helps to make thier meal fresher.
If restaurants offer fresh meal to customers at resonable prices than why they are not attracted to
their restaurants.
From the above dicussion it is analysed that restaurants should adopt those methods that
helps to make their business sustainable. It is important for restaurants that they should take wise
decisions regarding selection of meal and drinks. So that they can satisfy their customers’ need.
It also helps to make their best services which increase their sales. Restaurants should plan their
menu sustainably so that environmnet get not harm.

CONCLUSION
It is concluded from the above discussion that restaurants identify and analyse different
types of food production system that fitted on their menu. Every restaurant has their own menu
so they should be select food production systems accordingly. This report also covers different
types of food and beverages service methods that suited on their style. They can also apply menu
engeenring matrix so that they can identify their sales and profitabality. If restaurant identify
popularity then it becomes easy to make strategies accordingly. It is also important for
restauranst thet they pre planned their menu card so that they can achieve sustainable growth and
success. There are many methods to achieve sustainability through menu planning.

REFERENCES
Books and Journals:
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analysis and systematic literature review. Independent Journal of Management &
Production, 11(4), pp.1140-1162.
Elshaer, A. M. and Marzouk, A. M., 2019. VOCATIONAL SKILLS TRAINING IN HIGHER
TOURISM AND HOSPITALITY EDUCATION IN EGYPT: AN ANALYTICAL
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(IJRTBT), 3(3), pp.12-26.
Franzoni, S. and Pelizzari, C., 2019. Hedging Risk with Derivatives in the Rain-Sensitive
Hospitality Industry. Journal of Hospitality & Tourism Research, 43(4), pp.544-572.
Goh, E. and Jie, F., 2019. To waste or not to waste: Exploring motivational factors of Generation
Z hospitality employees towards food wastage in the hospitality industry. International
Journal of Hospitality Management, 80, pp.126-135.
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Segovia-Pérez, M., and et. al., 2019. Incorporating a gender approach in the hospitality industry:
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