Hospitality Operations: Types of Food Production Systems, Service Methods, Menu Engineering, and Sustainable Menu Planning

This document discusses the various aspects of hospitality operations, including different types of food production systems, service methods, menu engineering, and sustainable menu planning. It covers topics such as temperature control, storage, thawing, and service methods like buffet, cafeteria, table service, take away, gueridon, and room service. The document also includes a menu engineering matrix and considerations for sustainable menu planning.

Hospitality operations
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Table of Contents
MAIN BODY ..................................................................................................................................3
PART A...........................................................................................................................................3
PART B............................................................................................................................................3
Introduction .....................................................................................................................................3
Main body .......................................................................................................................................3
1. Analyse different types of Food production systems. .......................................................3
Temperature............................................................................................................................3
Menu Engineering matrix.......................................................................................................7
Sustainable menu planning consideration..............................................................................9
Conclusion.....................................................................................................................................10
REFERENCES..............................................................................................................................11
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MAIN BODY
PART A
(Covered in PPT)
PART B
Introduction
A Hospitality industry involves various steps like manufacturing, converting, preparation,
presentation, preserving and packaging of food and food stuffs. As it is said that food is a basic
need for every people so this industry is also important for a nation. Food industry is part of
hospitality industry which contributes towards society and economy (Al Yousuf, M., Taylor, E.
and Taylor, J., 2015). Company provides a quality of food to the nation that satisfy customers
need. Alfredo Cuisine Restaurant is a Italian restaurant which is to be open in next three months
and decisions are taken for its pre-opening and opening activities. This report includes analysis
of different types of food production system, food and beverage service methods, analysis of
menu engineering matrix and analysis of sustainable menu planning consideration.
Main body
1. Analyse different types of Food production systems.
Food production is a process of converting raw materials to finished goods. So that these finished
goods are ready to consume(Altinay, L., Paraskevas, A. and Jang, S.S., 2015). This process starts
with cleaning, segregating, presenting and ends with sorting of food.
Temperature
In Alfredo restaurant, temperature of a food should be check and then only food should
be delivered. First Refrigerated food should be kept at 5°C , then frozen food should be kept at -
18°C and dry foods should be kept at 10-21°C. This all should be check by manufacturer. And
also its manufacturing date should be kept in mind. If it is expired then it should be throw it off.
Packaging should be very effective and not be torn. It should be labelled correctly and delivers at
the place where there is a storage facility.
Storage
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Cold food storage: Cold storage food should be kept in Refrigerators in a clean and
hygiene place where there is a proper air circulation. There temperature should be check time to
time and packaging must be sealed in a clean container.
Frozen food storage: Frozen food should be stored at -18°C in containers. And packaging
should be done in such a way that there will be no damage.
Dry food storage: Restaurant need to check temperature time to time and also whether the
food is stored at clean environment or not. Packaging should be proper.
Thawing
Refrigeration: The food should be kept in refrigerated otherwise it can get spoil.
Microwave: Microwave is used for defrost a food but it should be used immediately
otherwise it can get spoil. Restaurant should take thawed as in consideration because it is a very
important part of any restaurant.
Cooking: Cooking temperature should be kept in mind always. Because if temperature is
low then food will take time to be ready and if temperature will be high then there will be afraid
of food being burn. The food should be cooked in microwave over 2-10 min only. For keeping
hot food the equipment should be clean and hygiene. One cooking has done then food should be
cool about 2 hours and restaurant should avoid reheating food.
Displaying: Displaying is the must important part of restaurant because presenting a food
should be very well in front of guest. So that they feel quite comfortable. And also waiters and
managers should be well dressed(Justesen, L., Gyimóthy, S. and Mikkelsen, B.E., 2016).
Cook freeze: Cook freeze food should be put from-30°C to -2°C temperature. This is like
a cook chilled food which include super chilled or frozen chilled food. This cook freeze food is
for distant market in which bulk food is produced. This have greater shelf life and and the raw
material which they are producing are of good quality.
Cook chill: Cook chill is a type of cooking technique of preservation where food is being
cooked at 100°C. And cook chill is chilled and stored and preserve in a 0-3°C. Where it will be
monitored by the manufacturer. It has extended its shelf life as it is kept under the temperature of
4-7°C. Restaurant uses quality of raw material to make a good food which can be reorder by
their customers.
Vacuum: Vacuum helps in cooking food in a temperature for long time. The food the
packed in plastic pouches and glass jars. So they keep it fresh for about 7 hours. Food is cooking
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in cooking tank where it takes some hours to cook because it is a slow cooking process. But this
methods helps in cooking chicken because chicken needs slow process to cook.
Assembly kitchen: Assembly kitchen is a food service which is provided by the hotels
where the preparation of food is taken at a minimal time(Lu, W. and Stepchenkova, S., 2015). It
also reduce cost of serving food. The food is prepared in less than 10 min and also being served
in less time. This method is easy to use as it take less time to cook and serve. They present the
food in very well manner so that it looks attractive to their guest.
Conventional: Conventional includes preservation of food in a clean and hygiene place.
It involves canning, refrigeration methods. It also involve methods like drying, salting, soaking
and fermentation.
Centralized: The food is being prepared in bulk by skilled persons or chefs in the
kitchen because quality of food is must for the restaurant. After being prepared the food is served
in parts to guest.
2. Different types of Food and Beverage Service methods in restaurants.
Service methods use by Alfredo should be unique. It should use different types of
methods like the type of services methods is suitable for the restaurant, cost meal and return on
investment. Let discuss about these methods below:
Buffet service- Now a days this method is very popular. As in this number of food items
are being served on a table and customer choose their option of food according to their taste.
Restaurants serves many options from refreshments to deserts, customer choose accordingly and
can take as many times they want(Moskwa, E., Higgins-Desbiolles, F. and Gifford, S., 2015). It
generally has fixed rate. This is usually used by the restaurants when there are large number of
guests and staff is less. Alfredo restaurant can use this method at some special occasions.
Cafeteria service: Cafeteria service is a service where menu is fixed. As in cafes, prices
can be less because there is a minimum space available to sit for. Guests have to sit according to
the arrangement and manage space. Company serves them deserts on counter and there is a little
table service(Okumus, B., Koseoglu, M.A. and Ma, F., 2018). The guest will be served ready
made food and beverages. This is the another method which can be used by the restaurant to
attract its customers.
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Table service: This service is also called pre-plated services, American service, English
service etc. this includes serving food on table. In this service, guest sit on the table and order
there food from menu according to their number of member. Then waiter or a manager greet the
guest and serves them and welcome them by saying sir/ madam. This services is personalised
and waiter skill is noted that how he is addressing the guests. At last food is being serves on the
table by waiters.
Take away service: This is a method in which take away is from counter, website,
telephonic or through drive. This requires company's efficiency. Restaurant needs to provide
quick service to their customers to increase their efficiency. In this service, restaurant needs to
allow their online payment methods, cash on delivery or payment in advance facilities. This
services requires latest use of technology.
Gueridon service: This is the another method in which restaurant serves half cooked
food is taken in a gueridon trolley. Gueridon trolley is a movable trolley. This trolley may have
stove in it to keep the food warm. And it is served accordingly to the requirement of the
customer. This trolley is used in high class or luxury hotels to serve high society people(Wang,
Y.F. and Teng, C.C., 2019). This is somewhat expensive so it needs waiter skills to manage it
also restaurant need enough space to move this trolley. Alfred restaurant can use this method but
only when there is less guest and large space.
Room service: This is the last method which a hotel can use to attract its customers. In
this method, restaurant serves food into the room of their guest. The room service is according to
the requirement of guest. The guest have fixed menu in which they have to order. Restaurant
make sure that they provide good experience to their customers (Wiles, A. and Crawford, A.,
2017). The hotel can use this method to give their guest stay option.
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Menu Engineering matrix
Menu engineering matrix is the process used by the organisation manage the cost of
operations and they are used by the organisation to increase the performance and they will
reduce the cost by 30% and they will increase profits of the organisation. There are many
resources the organisations are having and menu engineering matrix will make the effective use
of products of the organisation. The restaurants need to analyse menu and they will remove the
products that are increasing the cost (Wu and Cheng, 2019). They will affect the organisation so
the direct cost should be reduced. The strategies should be made by the organisation to improve
the performance of the organisation.
Menu engineering matrix of Alfredo’s Italian Restaurant
The matrix is made by the organisation based on the profits and popularity of the
business. They include the strategies and they are important (Ward and Greenhawt, 2016).
 Star- They are the high profits and high popularity dish and they are loved by the guests
of the restaurants and will helps them in increasing profits (Akhtar and et.al., 2017).
 Plow horse- The restaurants sell this dish for no profits and no loss and they are low
profits and high popularity dish and help the restaurants in selling dishes.
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Illustration 1: Menu Engineering Your Way to
Restaurant Profitability, 2020

 Dog- They are low profits and low popularity dishes and are increasing the cost of the
restaurants.
 Puzzle- They are high profits and high popularity dishes that are increasing the profits of
the restaurants when they are ordered.
Dump the dog
The restaurants have many dishes that are increasing the cost and not getting orders from
customers. They are the most liked dish by the owner ad the special dish of the restaurants.
Alfredo should dump the dishes that are taking the space and they should have the dished that are
liked by the organisations and will increase the satisfaction of customers.
Increase dishes to the Plow horse
Alfredo can have the plow horse dishes converted to start dished when they will reduce
the cost and increase profits of the organization. These dishes are liked by the guests but they
will give profits when they are modified and the quantity can be reduced. For example, the
dished served in full plate can be given in half plate who are in no profit no loss an they should
be served at the prices but the size can be reduced. There are many dishes that are cooked in
small quantities and increases the cost but when they are served in bulk the cost will be reduced.
Look for redundancies
The dishes should be reduced and the space in the menu should be efficient and this will
help the organisation in increasing the performance (Huang, 2015). For example, there are many
dishes like grilled sandwich, chicken sandwich, vegetable sandwich, Mayo sandwich, etc. and
they should be grilled sandwich and the add ons will have cheese, Mayo, veg and non-veg.
Increase prices for star
The restaurants can increase the prices of the dishes that are loved by the guests. They are
the best dishes of the restaurants and they will increase the profits and the restaurants can charge
high prices for them. They will not be affected with the prices and will still be the best dish of
the restaurants.
Arrange the menu
The size of the dished in the menu affects the purchase of customers. The planning of the
menu should be effective to attract customers and they should have the strategy to use the space.
Alfredo should make the efforts to have the efficient menu planning and they should have the
strategy to have them according to the needs of customers. They should be arranged according to
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the increase in the chances of order and the prices so that the dishes who are not getting orders
will be ordered.
Sustainable menu planning consideration
The restaurants should have effective menu planning and they should be arranged
according to the needs of customers.
The factors important for Sustainable menu planning
Think beyond food- Alfredo should focus on the colour, taste, quality, texture of the food
because they are important for attracting customer. The manager at Alfredo should analyse the
cost and production an reduces the cost of the food. They should be transparent with customers
and they should tell customers the quality, price, nutrition in the food, habits, etc. The restaurants
should have the dishes that are simple and attracting customers.
Localise the supply- They should be taking the food from the local suppliers and should
take them from the suppliers who have all the products for the restaurants and supply them to
avoid delay.
Update the menu seasonally- They should have the special dishes in the menu that are
popular in the season and they will help them in attracting customers.
Buy in bulk- The dishes that are attracting customers should be there in the restaurant in
bulk and they should be in bulk stock and they help the restaurants in selling other dishes and
they will be in stock to avoid delay.
Shrink the menu- The menu of the restaurants should be shrinked and they should have
the dishes that are giving profits and helping them in planning of the dishes.
Alfredo should have different menu for breakfast, lunch and dinner and they will have
menu in the website and social media of the restaurant. The prices of the dishes should be
displayed so that customers can make the decisions. They should have starters and desserts and
they should have the special dish of the restaurant and the menu should be planned according to
the most liked dishes and the dishes that are increasing the profits of the restaurants. They should
manage the cost, production and the dishes should be attracting customers and will help the
restaurants in increasing the performance (Punlumjeak and Rachburee, 2015).
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Conclusion
From the above report it has been concluded that planning of menu is the first most important
thing for every hotel or restaurant to decide. Because it is the first preference which every
customer notice. Then quality of product should be provided by the restaurant. Then next is the
food production system, methods of serving food and beverages comes to achieve the target of
business. They should identify customers needs and then plan accordingly. Restaurant should
work in such a way that it can reduce a wastage of food and improve in providing quality goods
to their customers. This will help the industry in achieving their goals and earning high profits
and revenue.
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Online
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