Critical Analysis of Food Production Systems and Service Methods in Restaurants

This research analyzes different types of food production systems and food and beverage service methods in restaurants. It also explores menu engineering and sustainable menu planning for restaurant profitability and competitiveness.

Hospitality Operation 24

Contents
INTRODUCTION...........................................................................................................................................3
MAIN BODY.................................................................................................................................................3
Critical analysis of different types of Food production systems..............................................................3
Different types of Food and Beverage Service methods in restaurants....................................................5
Analysis of Menu engineering matrix to enhance restaurant profitability...............................................6
Critical analysis of sustainable menu planning consideration to be competitive in the market................8
CONCLUSION...............................................................................................................................................9
REFERENCES..............................................................................................................................................10

INTRODUCTION
The hospitality industry has been one of the fastest growing industries that accounting
reform of cash and provides individuals of environment is created more than enough career
change and career opportunities. This entails numerous tasks; the primary purpose of it was to
choose a service and the level of customer satisfaction. In the hospitality sector, activities
primarily include housework, human capital, food services, public relations, marketing and
financing, and so many more (Bešić, Bogetić and Ćoćkalo, 2018). It is therefore one of the
significant duties of the management of hotel operations to successfully play a critical role in
effectively communicating with employees and customers only at period of operating all hotel
operations efficiently. This research is based on an analysis of Alfredo's Italian Restaurant,
opened in Convent Garden, London through Joe Armani, Amanda's grandfather. Amanda is
responsible for overseeing the numerous facets of the restaurant. A critical review of wide
variety of food production systems and also various varieties of methods of foodservice in
restaurants is included in the study. An overview of the Menu Engineering Matrix has been
included in the study to increase the overall sustainability of the restaurant including a practical
evaluation of menu planning.
MAIN BODY
Critical analysis of different types of Food production systems
The Food Production system makes suggestions to judgment-makers and other
stakeholders to preparation of food stuffs. For this requires to raw material transform into
finished goods and serve to customers. The main objective of food production system to provides
research and knowledge of what to do in an emergency, as well as resources to help in the
development of a management plan, taking into consideration a broad variety of factors in food
preparation. Along with provide up - to - date knowledge on treatment modalities for minimizing
the burden of food chain exposure is given. To describe the many variables that affects these
choices to be enforced. In this framework, the food system consists of a complex operation
which also involves adequate manufacturing, processing, transportation and usage. In order to
produce high quality food, the use of an efficient food production system is essential for
Alfredo's Italian Restaurant. It helps to provide customers with quality ingredients for
consumption in order to satisfy the needs and wishes (Ferdows, 2018).

There are mentioned various types of food production system in detailed manner that must use
by the Alfredo's Italian Restaurant such as:
On site kitchens: On-site is described as anything taking place at even at the same place
on same grounds. This is an example of this trend where even the food is produced on-site when
a restaurant produces food in the restaurant's kitchen rather than purchasing food from a
supermarket or market. In a manufacturing kitchen, through to a specified stage, food is cooked.
Development and service may actually occur on one site or in different sites, based on the
process in particular. Food is cooked up to a suitable pressure in a development kitchen.
Production and service can actually occur on one site or in different addresses, based on the
system was developed (Fernández-Robin and et.al, 2019).
Central kitchen or Centralized Food Production System: Food processing in a
centralized capacity requires cooking meals in one location and then delivering it to be consumed
somewhere. In a catering setting, where food can be prepared off-site and then delivered to
customers at a specific location, this is frequently seen. Owing to the need for transporting and
access to adequate and servicing supplies, this may be a more expensive manufacturing process.
Combination of on-site and central kitchens: It is vital that both the on-site and central
kitchen play an essential part in providing quality food items to guests. This fully cooked food is
imported and often needs additional storage at the very same period. Largely, it includes heating
and serving, reusable dinnerware for single use and much more. This can be helpful when the
dishwashing machine is removed from the restaurant.
Cook chill food production system: Cook-Chill is not a common buzz phrase, but a
method of food production which includes frying a dish entirely, accompanied with chilling the
packaged meals rapidly. It must be roasted in order to be consumed after the food has been
cooled. Cook-chill usually begins with fresh foods that are processed until chilling and then
packaged. Chilling acts as a mechanism to maintain the safe to eat for future use and of a good
employee. It really should be warmed to comfortable and suitable temperatures within 30
minutes when food has been extracted from its 'chill' condition (Goh and Jie, 2019).

Different types of Food and Beverage Service methods in restaurants
In the hospitality industry, the food and beverage services market contributes
considerably to earnings. With corporate meetings, a variety of social and personal activities
growing in significance, a substantial amount of clients often visit catering establishments. The
food and beverage practitioners work diligently via their operation to enhance user performance
of consumers. The F&B services offered by companies provide foods and drinks to their
consumers at a specific location (on-site), including a hotel, restaurant, or at the expected
property of the consumer (off-site).
The food and beverage service is part of the hospitality industry focused on service. It can
be portion of a bigger hotel or tourist group and so can be operated as an independent entity as
well (Koc, 2019). The F&B Services participants are expected to cover a wide variety of duties,
including service planning, welcoming the guests, taking their requests, paying the bills, and
carrying out wide array of functions because after customers leave. There are mentioned
different methods which are using by Alfredo's Italian Restaurant such as:
French service: The service is very personalized and private. The food is eaten in dishes and
sauces and kept near their trays on the visitor table. Therefore the visitors support themselves. In
fine dining establishments, it is a costly and extensive service widely used. There are two
versions of this service-
 Cart French Service − the food is cooked and stored at tableside. When seated at their
tables, the customers pick food from the carts and then are eaten from the center. It is
granted to smaller groups of VIPs.
 Banquet French Service − in the restaurant, food is cooked. The providers serve meals
from the customer's left side around each person's table. The following table the food
trays in the front of the visitors for resupply (Le, McDonald and Klieve, 2018).
Table service: It is a process that involves serving the food on the table used during American
service, pre-plated service, English service, etc. This entails a procedure where the guests sit on
the table as per the number of participants and choose the menu from the list. The Alfredo
restaurant waiter or director will meet the visitors and greet them by answering sir or madam.
The kids will be given special attention. It needs professional waitstaff and the service is

customized. The food is put on the table and represented to the visitor by the waiters, that are
shared evenly.
Gueridon service: In this service, mainly roasted food from the kitchen is asked to take to the
Gueridon Trolly for preparing food it entirely. In order to achieve a clear presentation and
fragrance of foods, and to demonstrate stage presence, this minimal frying is performed next to
the visitor table. It also provides a full view of the food. The waiter needs to partly play the
duties of chef and requires to also being expressive (Nadzharyan and Kudryavtsev, 2020).
Silver service: The food is served in this service on individual plates and sauces. The table is set
with silverware in silver. In the kitchen themselves, the food is parceled into silver dishes. The
trays are arranged with stoves or crock pots on the main deck. The waitress takes the platter from
either the heating mantle at the point of dining and introduces it to the guest for authorization and
uses a serving knife and fork to accommodate the party.
Special Service: It is considered a sacred service since in areas that are not intended for
foodservice service, it serves foods and drinks. The below are the numerous special service
approaches.
 Support Grill Room: For a great image and preference, different vegetables and meats are
shown in this form of service. The counter is designed with fantastic elegance and food or
vegetables of your selection can be picked by the visitor. The client then sits down and
prepared food with side dishes is provided.
 Service of Tray: Form of services to the clients in situ with all or part of the meal on the
plate, including such clinics, airlines, or railroad dining.
 Operation for Trolley / Gueridon: Food, from a movable trolley, is prepared, done or
delivered to the visitor at a table. Food was served on trolleys for office employees, for
instance, or on airlines and ships.
Analysis of Menu engineering matrix to enhance restaurant profitability
The art and literature of how a menu is planned, arranged, marketed and managed to
determine the competitiveness of restaurants is menu engineering. For a restaurant owner, it is
instinctual to resolve products that are within their influence, such as food and labor costs. But
without having the right basis for productivity in a restaurant by menu engineering, by reducing

labor and wasting money on quality of food and quantities, managers can inadvertently worsen
the customer experience, and their restaurant can eventually fail. Rising revenue per visitor at a
restaurant is the basic goal of menu engineering. This is done by carefully evaluating the
effectiveness and success of individual food items, accompanied by placing things on the menu
to inspire customers to use certain items (Rather, 2018).
Star: Popularity high, profit high
These goods are champions! Keeping them. A small price rise with the next menu launch can
also be considered, which, due to the increased success and competitiveness of such menu
options, would find its way to the bottom line earliest of all four categories.
Plow horse: reputation strong, low profit
They've worked out how to market these goods, so they should talk on how to explain the
consequences them to boost the profit due to reduced productivity. This can be done by a price
rise, alteration of ingredients, modification of portions, or all of the above (Rezapouraghdam,
Alipour and Arasli, 2019).
Puzzle: low level of popularity, high profit
Puzzles are the things that you want to sell since they make you better. To raise sales volume,
suggest emphasizing or realigning certain things on the menu or integrating them into a
campaign. If the item's menu summary is not sufficiently tantalizing, the customer didn't
recommend it. What sounds most appealing of these?
Dog: low level of popularity, low profit
Each day that you keep dogs mostly on menu, they leave their money on the table. These should
be established and promptly deleted from of the menu. It really doesn't care whether it's the
national dish of cook or a favorite of the team, visitors don't request it because it's too costly to
spill it.
The engineering of menus is not a one-time process. It is constant and just never over. Flavors
are becoming more costly, food patterns are coming and going, and over time, guest tastes shift
(Roelofsen and Minca, 2018). Full competitiveness is a changing aim in restaurants in that

context, but not a puzzle to reach. They can drive bottom-line make acquisitions than just about
any other programme if the menu works for company, but save the entire squad from constant
dissatisfaction afterwards.
Critical analysis of sustainable menu planning consideration to be competitive in the market
Sustainable menu planning is seen as a significant restaurant practice that provides an
integrated judgment by the planner to choose the meals and drinks offered in the restaurant
properly. In this regard, the selection of food and drink has immense impacts on the entire
picture of the market position of Alfredo's Italian Restaurant. Therefore, the creation of effective
sustainable meal preparation that helps to achieve the value of reducing safe and environmentally
friendly options is important for restaurants. In fact, designing a sustainable restaurant menu is
among the efficient things that the hotel industry could do for the world and also for its bottom
line. As an eco sustainable list, it has become a norm which allows business to improve its sales
and profitable profile, which can invite ever more consumers to its products (Sanchez-Franco,
Cepeda-Carrion and Roldán, 2019).
Sustainable menu planning represents the choices taken by the organizers about the
choice of foods and drinks provided at conferences and events. There are many glasses that can
be used to stare at food choices, such as: local, organic, temporary, and liquid-wise. Food and
beverage selection can have a major impact on the company effects of a case. Sustainable menu
planning represents the choices taken by the organizers about foodservice choice offered at
meetings and seminars.
Factors affecting on sustainable menu planning
In house production: If business really wants to differentiate restaurant and food deals from any
other neighborhood restaurant when reducing emissions, make some of your own in-house
pieces. Businesses can pickle their own veggies or make raw food from their own pasta dishes
(Singleton and Losekoot, 2020). Meals will bring out a new, handmade taste in-house production
and be healthy to fit!
Shrink the menu: Less is really more in the scenario of a restaurant's list. Shrink your menu
back to a few healthy bright spots rather than attempting to offer a green facelift to hundreds of
foods. Chefs will truly hone their abilities with fewer dishes to cook, and render can dish as

healthy as practicable. A shorter menu is often less daunting for clients and makes the decision-
making process smoother.
Reduce portion sizes: Although for several Western nations, extra large meals are becoming the
standard, much of that food winds up in landfills. Through using smaller portions, a convenient
and simple approach to decrease food portions is. On a sensible diet, it will still look large to
consumers even though offering less food, culminating in a pleasing odd shape for customers
(not to mention a balanced food offering) and instant saving (Tajeddini, Martin and Ali, 2020).
CONCLUSION
As per the above discussion it has been concluded that the hotel industry is part of the
service segment and consists of five major sub-sectors, including accommodation, food and
beverage facilities, exhibitions, travel and shipping. At its heart, the hospitality industry is
concerned with providing customers with goods and services that assist in leisure and enhance
people possibly the best-being. The dishes are recognized as per the requirements of clients and
the approaches to be achieved by preparation should be created. The restaurant industry is
becoming an integral part of the company and also with the development of the activities, the
procedures have shifted. They should seek to improve the food procedure to decrease confusion
and costs the process quicker. They have had to adapt to current societal request and have high
profits and rapid employment. The food sector contributed to availability of food and
concentrates on food supply and accessibility.

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