Hospitality Operations 3

Note:- 4500 words 4 days deliver please note this should be split in 2 part 1 2000 words for power point ( min 20 slides) part 2 2500 words words report see brief 2 please note for Ass 1 use as case of study for power point pp Novotel London Canary Wharf please include pictures , speaker notes etc

Hospitality
Operations 3

Table of Contents
Introduction......................................................................................................................................3
1. Critically analyse different types of Food production systems. .............................................3
2. Demonstrate your knowledge and understanding about different types of Food and
Beverage Service methods in restaurants. ..................................................................................4
3. Analyse Menu Engineering matrix to enhance restaurant profitability. ................................6
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market. ..................................................................................................................................8
Conclusion.......................................................................................................................................9
References......................................................................................................................................10

Introduction
Hospitality sector is an important aspect including food production system consisting of
converting the raw materials into ready-made food items (Mosier and Kroeze, 2016). This sector
helps in economic growth of nation. The following discussion is based on the case study of
Alfredo's Italian restaurant which started their operations three month ago focusing on serving
quality food to their customers. The report includes different types of food production systems,
methods of serving food. Along with this menu engineering matrix is explained which helps in
menu planning to achieve competitive advantage at market place.
1. Critically analyse different types of Food production systems.
Food production system is a process of preparing food in which the use of raw materials
are prepare into the ready-made food for living beings. Food production system comprises with
basis things including cleaning, packaging, sorting, preparing and adding the right ingredients
before transfer to the market or in the food processing industries (Hoehn and et. al., 2019). Thus,
the food production system is simply converting of raw materials into the edible food products
for humans and animals. Food production system has many types which are listed below:
Harvesting: Harvesting refers to the act of removing a crop from its position into
processing, consumption and storage. For harvesting the crop, there is a need to know whether
the crop has price benefit, or any use because once the crop has been harvested then it will not be
planted again. Alfredo's Italian restaurant can only use this production system when there is a
need of different crops such as vegetables, utensils, fruits, wheat etc. for food supply (Park and
et. al., 2019).
Broiling: Broiling refers to direct heat to cook food especially meat or fish more easily.
It takes lesser time to cook any frozen food. Alfredo's Italian restaurant can use this food
processing system to cook frozen items including all Italian non-vegetarian dishes (such as pasta
with meat, pork, fish).
Fermentation: It is a type of food production system which is useful in converting any
crop into the liquid form to use it in production for alcohol and organic acids. The process can
easily help in manufacturing process of wine, Alcohol and beer. Alfredo's Italian restaurant can
use this production system for serving drinks including (wine, alcohol, beer) to people (oyko and
Brygadyrenko, 2019).

Pickling: Pickling is a process of preserving or extending the life of food by keeping
them in vinegar or in any brine fermentation. By taking an example of onion, if a restaurant has
to use chopped onion for later purpose then they will use the pickling process in making the use
of it for later purpose (Li and et. al., 2019). Alfredo's Italian restaurant can use this process to
reduce some time of essential components which are always use in making of any dishes so they
can keep any item such as onion, garlic in a jar filled with vinegar or brine to use it for later
purpose. But the pickling procedure typically effects on change in flavoured and colour of food
item.
Food preserve: It is a type of food production system which is useful is keeping every
food item safe and secure from harm and injuries. It is useful to stop the spoilage of food, loss of
quality and increase the edibility of food. This type of food production system must use by
Alfredo's Italian restaurant to slow down spoilage of food and keeping germs and
microorganisms away from germs (Muth and et.al., 2019).
Butchering: Butchering is a process of killing animals and prepare their raw meat to sell
in the market. In other words, Butchering is a term which is done by a butcher who kills animals
and birds to prepare their meat and poultry to sell in the market. Such food items are needed to
make non vegetarian food dishes. Alfredo's Italian restaurant can directly hire a permanent
butcher or hire a butcher shop where they routinely get fresh meat to prepare good and fresh
dishes.
The above discussion has been concluded that the owner of Alfredo's Italian restaurant
already know about food suppliers of different food items and they are already contacted at least
for three months where they has to deal with everything on her own so they must use food
preservation process to keep the food away from all the microorganisms and safe. Also, they can
use the pickling process for certain ingredients like chopped onion, if required to reduce some
time of preparing dishes.
2. Demonstrate your knowledge and understanding about different types of Food and Beverage
Service methods in restaurants.
The service methods refers to such type of services where people gets attracted towards
the serving system of food and beverages in restaurants. Food and beverages service methods
are listed below:

 Table service: Table service is a type of service which is very proper and well
functioned. It states that a bunch of people or an individual has been seated at the table
which is cover with a laid and order their food item with the help of menu card to the
waiter. The waiter will come at the table and he will serve the food with the said timings
so that people will not have to wait more for their ordered food. Every table of a good
restaurant must have such necessary items such as cutlery box, glasses, salts, tissue
papers and cloth napkin etc. The waiters are generally well dressed with their official
dress codes and have to address every guest by sir and madame. The owner of Alfredo's
Italian restaurant should understand that for 160 seat arrangements, there must be at least
40 tables which include 6 seats at 1 table, 2 seats at 1 table, 4 seats at one table so that
people will not face any problem. There are some dining etiquette which should follow in
the restaurant by presenting the fine dining table in a well mannered. has to present fine
dinning etiquette which include antique silver pieces, cloth napkin, premium glassware
etc. Basic etiquette followed by at table service include:
1. A cutlery will only place when the ordered food arrive,
2. knife will face the plate
3. wine glass will be at right
4. Fork at the right of place and knife in the left.5. Folded napkin is placed to the left of the fork Buffet service: It is a type of service which displays food on counters or table or it can be
said that it a self service. The buffet is usually organize in a banquet hall or at the time of
brunch. In buffet system, guest have to pick the food by themselves from the counter
where dishes are being presented by waiters (Snyder and Worobo, 2018). In buffet
system cutlery are being placed at the starting of buffet counter. For the banquette hall of
60 guest, have to arrange the facility of cleanliness and old people can waiter can serve
the food to those who are facing any issues in taking food items. Banquette hall must
have seat and tables where a person can sit have enjoy their food. Even they needs to
keep a check on whether food are serving properly on not and generally there is need to
keep the containers of prepare food item full. The owner of Alfredo's Italian restaurant
should needs to keep a special attention of herself in the buffet layout. It is because

number of buffet counter and large gathering need extra check on every little things so
that every thing must go perfectly.
 Take away services: It is a type of food and beverages service method which enable their
guest to order their food offline and online. It is a quiet easy method because there is no
need of entertain a guest, they get a facility to receive their food from the restaurant
counter or get the food delivery in online food service. The owner of Alfredo's Italian
restaurant must have to arrange take away facilities for the guest to expand the business
because nowadays take away service are more in demand then table seating or buffet
system due to COVID-19 pandemic.
The above discussion has been concluded that the owner of Alfredo's Italian restaurant
have to arrange staff members for managing the restaurant, receptionist, guard keeper, house
keeper for well maintained decorum of a Alfredo's Italian Restaurant. The owner has to recruit
more than 25 educated waiters to provide them training at lesser time for approx160 seating
arrangements. They needs to keep a check on all three food and beverages services. It is because
Alfredo's restaurant has approximately 160 seats for fine dinning, 60 members big banquette hall
for parties and functions and even 30 guest large cocktail lounge.
3. Analyse Menu Engineering matrix to enhance restaurant profitability.
Menu engineering matrix is useful in analysing the company that which product is better
or which is not in terms of quality, quantity and popularity. It is useful in analysing every
product or food dishes of a company. Nowadays almost 60% restaurants are using menu
engineering matrix to analyse what products has to be placed at the menu card. Menu
engineering matrix gives a major insight into the products and can increase the profit pertaining
to an individual item. Menu engineering matrix also helps in calculating the cost of individual
by ordering a single food item. It includes all the ingredients and their cost during the production
and serving processes (Galli, Cavicchi and Brunori, 2019).
Alfredo's Italian restaurant have their opening in some days and the owner of this
company ,must take menu engineering matrix into the consideration because it will help to
organise best food products and dishes. More importantly it will helps to identify on which area
there is a need to focus more. Throughout the process there is a need to put all the food items in
one of the four categories of menu engineering matrix. Alfredo's Italian restaurant should use this
matrix on her restaurant by the following process.

(Source: Menu Engineering Your Way to Restaurant Profitability, 2019)
 Star: High popularity and High profit: It states that a restaurant has huge guest list and
they are enjoying their ordered food in reasonable rates. Afredo's Italian restaurant is
going to be open in some days due to which there is no idea about how much profit and
popularity, a restaurant is gaining. is assuming that they may receive high popularity or
high profit (Baldi, Pecorini and Iannelli, 2019).
 Puzzle: Low profit and high popularity: High profit in the food items can only possible
when the price of any food item is higher then its actual cost. If the cost of food dishes in
Alfredo restaurant is higher then it will raise a problem for them because due to its just
opening system, Thus, they will not able to gain their customers.
 Plow horse: high popularity and low profit: It states that due low profitability helps to
reformulate the market price of every food item to improve its margin. It can be possibly
achieve by increase in price, change in various ingredients and quantity variation.
Alfredo's Italian restaurant should consider themselves into this category because high
popularity always leads to high level of satisfaction for the restaurant due to its high
demand. Even if restaurant is facing less profit, they can easily improve it by improvising
Menu Engineering Matrix

themselves in terms of quantity, ingredients and prices. should give advertisement of restaurants
on social media and give ads on television to raise popularity.
 Dog: Low popularity and low profit: There is no popularity and less profit of a restaurant
which suggest that restaurant is in great trouble. If the restaurant is falling on this
category then they will have to use any tactics to stay outside of this category.
The above discussion concludes that menu engineering matrix is not a one time process
and it will always be in use to analyse where the restaurant is actually lying. Since the Alfredo's
Italian restaurant will going to have its pre opening and opening, it can be said that they will be
lying on a Plow horse category because of high popularity and low profit.
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market.
Sustainable menu planning reflects the decisions that organizer can make regarding the
selection of foods and beverages serves at the restaurant. The choices of foods and beverages
gives a major impact on their guest. Sustainable menu planning consideration always want the
restaurant to use organic spices, seasonable food and fresh raw materials to provide healthy and
better food for the guests. Nowadays people are suffering from many diseases including
diarrhoea, jaundice, CORONA virus and many more in which if a restaurant will plan their menu
on the basis of organic and healthy food items and fresh raw materials gives a major impact
towards their guest. It will definitely attract their customers and increase the popularity. The
benefits of sustainable menu restaurant includes reduction in the operation costs, attraction of
new customers, increasing the opportunities in market (Skaf and et. al., 2019).
Alfredo's Italian restaurant must follow this regime on her restaurant in the planning of
menu because it is an important factor which needs to be taken into the consideration. If they use
good quality and sustainable products then it will helps her to gain its popularity. Maybe there
are large possibility that a restaurant cannot able to receive more profit due to its newly opening
and customer needs time to go where they receive a dish which has a good quality but at
reasonable prices. It will automatically increase the competition in market because nowadays
people are becoming more concern towards their health and they needs a quality of food at
reasonable price (Yang and Wi, 2018).

The above discussion concluded that they should understand the requirement of
sustainable menu to get available to their guest. It will not only help the Alfredo restaurant to
gain popularity but also has high possibility to grow as a competitive restaurant in the market.
Conclusion
The above discussion has been concluded that food production system is an important
concept for the hospitality industry because it plays a major role in any restaurant or hotels. The
case study is about Alfredo's Italian restaurant which will going to open in some days and has a
responsibility to arrange every possible thing in a systematic manner at least for three months
until her grand father arrive. Discussion has been carried about types of food production, various
methods of services in foods and beverages, menu engineering matrix and sustainability in
planning of the menu. Hence, it can be concluded that if the owner can increase the possibility of
high popularity but providing ads and television on social media, use organic and healthy food
items and raw materials then the restaurant will surely achieve success and become grow as a
competitive in the market.

References
Books and Journals
Yang, Y.E. and Wi, S., 2018. Informing regional water-energy-food nexus with system analysis
and interactive visualization–A case study in the Great Ruaha River of
Tanzania. Agricultural water management, 196, pp.75-86.
Skaf and et. al., 2019. Food security and sustainable agriculture in Lebanon: An environmental
accounting framework. Journal of cleaner production, 209, pp.1025-1032.
Baldi, F., Pecorini, I. and Iannelli, R., 2019. Comparison of single-stage and two-stage anaerobic
co-digestion of food waste and activated sludge for hydrogen and methane
production. Renewable Energy, 143, pp.1755-1765.
Galli, F., Cavicchi, A. and Brunori, G., 2019. Food waste reduction and food poverty alleviation:
a system dynamics conceptual model. Agriculture and human values, 36(2), pp.289-
300.
Hoehn and et. al., 2019. Energy embedded in food loss management and in the production of
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Park and et. al., 2019. Urban food systems that involve trees in Northern America and Europe: A
scoping review. Urban Forestry & Urban Greening, 45, p.126360.
Snyder, A.B. and Worobo, R.W., 2018. Fungal spoilage in food processing. Journal of food
protection, 81(6), pp.1035-1040.
Muth and et.al., 2019. A systems approach to assessing environmental and economic effects of
food loss and waste interventions in the United States. Science of the Total
Environment, 685, pp.1240-1254.
Li and et. al., 2019. Stochastic multi-objective modeling for optimization of water-food-energy
nexus of irrigated agriculture. Advances in Water Resources, 127, pp.209-224.
Mosier, A. and Kroeze, C., 2016. Potential impact on the global atmospheric N2O budget of the
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Global Change Science, 2(3-4), pp.465-473.
Online
Menu Engineering Your Way to Restaurant Profitability. 2019. [Online]. Available through:
<https://www.netsuite.com/blog/menu-engineering-your-way-to-restaurant-
profitability>.