Improving Menu Sustainability for Competitive Advantage

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1)Critically analysis of food production system.........................................................................3
2)Describe various type of food beverage service techniques and style which is utilized in
restaurant.....................................................................................................................................5
TASK 2............................................................................................................................................6
3)Critically analysis menu engineering matrix in that way to enhancing profitability...............6
4)Examine ways which is improves menu sustainable for take competitive advantages in
context of restaurant. ..................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERNCES.................................................................................................................................11

INTRODUCTION
Hospitality operations is an important aspect for both hotel and hospital industry. It is a
service industry in that various kind of services which is offered to consumer. It includes
different kind of activities carrying out in day to day operation which is main aim to earn profit
and satisfy needs of customers. It is follow various aspects in order to establish restaurant so
conduct proper market research and know about the taste and preferences of customer (Bavik,
2016). The report about the Alfredo Italian restaurant which is established in 1914 in convent
garden England, UK. It is family restaurant and which is started by Alfredo de lelio. It is famous
as Italian cuisine restaurant in UK. The paper consist of different food production system and
techniques of beverages service method, menu engineering matrix as well as analysis of
sustainable menu planning in order to gaining competitive advantages and developing a goodwill
in market.
TASK 1
1)Critically analysis of food production system.
Food production system is essential and already enabled in each and every service
industry for example, hospital industry and hotel industry. It is process transforming raw material
into ready made food products. It involve numbers of steps included cleaning,segregated,
packing, sorting and adding contents in appropriate proposition and then finally serve to
customer (Chen, 2017). There are so many system which is utilised as food production system in
Alfredo Italian restaurant so which are discuss below.
Centralised system-: It is a first method of food production system in that food is prepare
in one place and then transporting from served to many places. Alfredo Italian company is used
effective and efficient production system in order to firstly they known taste of customer
accordingly prepared food. Must be research is conducted to catering environment and
surrounding. It also use very effective transportation facility so food is easily available to
customer at venue. Organisation must be use appropriate system because it is costly production
method so prepared budget and then accordingly estimation of cost carrying out activities. It is
necessary to facility of proper transportation, warehousing and storage of food in proper manner.

Convenience system-: Alfredo Italian restaurant used this method in that way food is
already prepared and directly to serve guest so it is time saving process and also save a cost
which is incurred. In convenience food products such as frozen food or prepare instantly within
two-three minutes. Organisation should be listing in menu in order to increase variety of food
and it is convenient for customer also. It is all about planning in effect and efficient of food
system due to accordingly done arrangements entirely. Frozen food items generally customer not
liked because it is not good for health and not be in diet so company must be remember about
that and suitably planning for this (Chen, 2019).
Conventional system-: This system is crucial so organisation prepared proper plan and
then listing in menu due to easily available in every hotels. In context of Alfredo Italian
restaurant, it is basically prepared on customer demand and accordingly prepared and then served
to customer. It is system which is generally used in restaurant purchasing raw material and cook
is prepared food and then dinner is finally served to guest. It is time consuming process because
firstly takes order and then cook prepared food according to the taste of customer and then
served. In restaurant this system have specific norms in order to kitchen member, staff, workers
and cook initially preparation of stuff, raw ingredients for meal service (Ferdows, 2018).
Cook-chill production system-: Cook-chill system frequently used this method in
hospitality and hotels due to chilled food reheated and then served to guest. In reference of
restaurant, it refers to less cost is incurred due to already food is prepared then customer can
demand of particular dish so chef is reheated a food and then served. The chilling function is a
process which keeps food in appropriate quality at safe place for later consumption. Cook utilise
this method when start with raw material substance are cooked and then some parts portioned
before use chilling system.
All food production system utilized in hospital and hotel sector due to service industry
and they served to final consumer. It is very important system for restaurant because it all about
planning so accordingly prepared plan and budget and then established a restaurant. Alfredo
Italian restaurant is established as Italian cousin restaurant so proper planning is necessary in
effective and efficient way.