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

Hospitality Operations

Table of 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..................................4
Analysis of Menu Engineering matrix to enhance restaurant profitability............................6
Critical analysis of sustainable menu planning consideration to be competitive in the market..8
Summary and Conclusion................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Operations Management in hospitality includes various processes as well as methods that
are associated with the production, productivity as well as efficiency of the products as well as
services that are offered to the guests (Patiar and et. al., 2017). The hospitality industry in a
country significantly contributes to its overall economy. It includes lodging, accommodation,
transportation, tourism, food and beverage etc. This report is based on the case study of Alfredo's
Italian Restaurant, which is being started by Joe Armani, Amanda's grandfather in Convent
Garden, London. Amanda has the responsibility of managing the different aspects in the
restaurant. The report includes a critical analysis of different types of food production systems as
well as different types of Food and Beverage Service methods in restaurants. An analysis of
Menu Engineering Matrix to enhance the restaurant's overall profitability along with a
sustainable menu planning consideration is also included in the report.
MAIN BODY
Critical analysis of different types of Food production systems
Food production can be defined as the process of preparing food, wherein raw materials
are converted to ready-made food products that can be used either in the food processing
industries or at home. The process of food production today allows to produce maximum
products with the minimum amount of raw materials involved. There are different food
production systems, some of which are explained below.
Frying – It can be defined as a type of food production system that involves cooking of
food in oil or other type of fat (Tigchelaar and et. al., 2018). There are different types of frying,
namely deep frying, pan frying, stir frying etc. It is usually done in a pan over fire, wherein the
food is completely immersed in oil.
Harvesting – Harvesting can be defined as the process of gathering the ripe crop from
the fields. There are two methods that are generally adopted for harvesting, manual reaping and
reaping that is done by machine threshing.
Hot Holding – It is defined as the process wherein cooked food is kept at a safe
temperature while it is ready to be served. The hot holding equipment that is used within the food
production process in restaurants must be clean. Thermometers can be used in order to control