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