Hospitality Operations: Food Production Systems and Service Methods

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.