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

Hospitality Operations

Table of Contents
INTRODUCTION......................................................................................................................3
MAIN BODY.............................................................................................................................3
Critically evaluate the different types of food production systems........................................3
Demonstrate your knowledge and understanding about different types of Food and
Beverage Service methods in restaurants...............................................................................5
Analyse Menu Engineering matrix to enhance restaurant profitability.................................6
CONCLUSION..........................................................................................................................9
REFERENCES.........................................................................................................................11

INTRODUCTION
Hospitality operations is the responsible for supplying the goods and services within
the tourism and hospitality industry. The operation management team deal with the all the
functions within the organisation and make the connection with the other department of the
company (Barišić and Miloloža, 2020). Furthermore they plan and control the production
system and help in making the decisions regarding the internal and external organisation of
the company. Hospitality department is basically divided in five parts; Hotel, Lodging,
Travel, Tourism and Recreation. For this assignment the chosen company is Alfredo’s Italian
Restaurant, a newly establish restaurant founded by Joe Armani. Their main focus to serve
the Italian Cuisine dishes for the people of Covent Garden in London. This assignment
include the details regarding the different types of food production system, an elaborate
knowledge regarding food and beverages services method applied by the restaurants, proper
analyses of Menu engineering matrix and it evaluate the sustainable menu to compete in the
market.
MAIN BODY
Critically evaluate the different types of food production systems
Food production is the system which encompass the all business that involve in the
food industry. It is the process of converting raw material into finish and ready to use food
products for the customers or any other food industry. For the Alfredo it is important to
choose the right type of food production system in their restaurant which gives the growth in
the starting phrase. Different types of food production systems are discussed below:
Traditional method: Here the food is purchased raw and then facilitates that good
into storage, preparation, cooking and giving the services of that food. This type of method is
used by most of the kitchen in the restaurants. It is also known as continental party’s method,
and this food is prepared on the regular basis and stored for the very less time. Although it is
an expensive way to running a kitchen.
Cook-Freeze methods: This is refers to the catering system where the food is
prepared by the fast freezing, with storage is also controlled at the law temperature of -18C or
low. This method is related to the cook-chill apart from the refrigerators temperatures
(Barnes, 2018). This is the complete methods from the raw material food to final servicing of
the food and this method is largely done by the food manufacturing companies rather than
caterers.

Blast freezing: To decrease the time spend on the cooking this method is used in the
kitchens. This is used to that cooling instruments which are not competent of removing heat
from the foods as fast as needed.
Cook chilling: This technique is same as the blast freezing just the temperature of the
equipment is concentrated from +0c to + 3c or below within the ninety minutes. It has a short
life compare to the cook freeze which takes five days including the production, distribution
and regeneration. This is the one of the fast method of production to cook a food completely
(Beeton and Morrison, 2018). The process involve preparing raw material, cooking, blast
chilling, chill storage, distribution of the food packets and regeneration within thirty minutes
after removing from chill storage.
Blast Thawing: This food process is needed to de-ice the food products, the
equipment produced the warm heat which defrosting the ice in the products which is taken
out from the chill storage equipment. This is used to save the time of the chefs while
preparing food.
Sous Vide: this method is developed in French in 1970’s to finding the new ways to
reduce the shrinkage of foods while maintaining the flavour and lends itself to react in the
quick chill variant. The steps involved in this methods is preparing to choose the quality of
the raw material, pre-cooking, and putting the food into plastic bag, vaccumizing and sealing
the products and steam cook to maintain the temperature. The products rapidly chilled at +1C
to +3C and stored at between 0C to 3C.
Centralized Production: This method include the separations of the production and service
components of the food flow either by place, time or both. This form of production become
popular in 1980’s. But due to its high operating cost and changing nature of hospitality
industry this production unit is not as much popular now (Dey and Ho, 2015). Modern
hospitality industry need modern techniques for the production to serve the high standard and
offers a wide choice of products.
For the Alfredo Restaurant, the traditional method is the best way of production as it
is just starting of the business, and they are serving the customers on the daily basis so this
method is the best for them which utilised their food and reduce the wastage in their food
production.