Hospitality Operations: Types of Food Production Systems, Methods of Food and Beverage Services, Menu Engineering Matrix, Sustainable Menu Planning

This document provides an overview of hospitality operations in the context of Alfredo's Italian Restaurant in London. It covers various topics such as types of food production systems, methods of food and beverage services, the use of menu engineering matrix for increasing profitability, and the value of sustainable menu planning in the competitive economic market. The document also discusses the importance of menu selection in running a successful food and beverage restaurant.

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
Various types of food production system ...................................................................................1
Methods of food and beverage services in restaurants................................................................2
Uses of Menu Engineering matrix for increasing profitably of restaurants.................................4
Value of sustainable menu planning consideration to be competitive in economic market.......5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The term hospitality define relationship between host and their guest. hospitality
operations define systematic and ethical way of treating guest of hotel and beverage industry so
that they can proved them full satisfaction as well as build strong image among hospitality
market sector. to understand the concept of hospitality operations, Alfredo's Italian restaurant
has been taken, it is situated in London . this restaurant s provide best Italian food and beverage
service to their guest. this report is prepared on the basis of analysis the system required for
production and consumption of food items. it also include the importance of menu engineering
matrix for new established restaurant. all the factors which affect and relevant during planning of
menu of food dishes. the main aim of this report is to describe importance of selection of menu
in running successful food and beverage restaurant
TASK 1
Various types of food production system
Food production system: It is essential part of every economic system. It considered all the
relevant industries or corporation who work to convert raw material into essential foodstuff for
public use so that they can fulfilled their requirement of food. It is the combination of various
business activities which started with production and end with final consumption of customers.
Food is necessary requirement of every individuals speciality when they run business of
providing service of food by opening restaurants. It is required for Amanda to have knowledge
regarding how their grand father consume food material by using food production system. It will
help them to run and manage restaurant in effective way (Lim, 2016). Following are types of
food production system
1. Extensive commercial farming: In this system food is produced by using labour,capital
and fertilizer through which they produced food by sing large part of land for farming.
Crops are used for increase profit of organizations.
2. Intensive commercial farming: In this method industries generate food by using high
skilled labour, technologies and chemical products. They produced high yield crops and
sell milk and meat food products. This is essential part of every food system as it help in
fulfilling requirement of milk.
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3. Subsistence farming:In this small land, low level of technologies and livestock are used
to produced food (Wunderlich, Gatto and Smoller, 2018).
4. Fisheries: This is most essential and famous system of food production in present time.
In this people engaged in harvesting and leading fishes . They capture fish through
aquaculture. It is most profitable business for organization as the market value of fish is
very high.
Methods of food and beverage services in restaurants
There are various types of methods which can apply by hotel as well as restaurant during
service food and beverage. Providing service is also an effective way to gain competitive
advantage as customers is truly satisfy and attract the way facilities of food service provide to
them. Manager select the criteria of serving food on the basis of analysis the objective , in of
restaurant, time available for meal, turnover of customer, types of customer, cost of meal they
served to their customer and also occasion during which the meal is served to their relevant
customer.
1. Table service methodology: It is most effective way of deliver food to customer. In this
method meal are service to customer on table. In this method all the customers when
they enter into restaurant are sit on table and menu is proved by staff member to them.
Owner on the basis of customer, order of food , decide method through which they laid
food on table
English services: In this type of service style host is proved knowledge regarding all the meal
available in restaurant for tee guest . They give knowledge to their guest regarding especially of
every meal order. On the basis of that guest decide their order and then waiter serve food to
them(Rovina, Prabakaran, Siddiquee, and Shaarani, 2016).
2. French service: In this type of style ,meal is directly serve in as dishes in slavers , waiter
serve directly meal as dishes and guest serve to themselves.
3. Russian service: Food is serve in trolley , in this method pretension is main element. On
the basis of presentation all the guest see and order for their meal.
4. Plate service:It also known as prep plated American style of serving food. In this style
meal is already served in plates in bulk numbers . Plate get served when guest order for
the meal.
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5. Gueridon service:It is a new concept , of serving meal to customer. In this meal is half
prepared in kitchen and it is fully prepared and made when guest order the mean . Waiter
prepared food in front of guest at their table (Li, Yu, Pei, Zhao and Tian, 2017).
6. Assisted service: Customers come into the hotel or restaurant's dining area and they get
their food on the basis of their choice from buffet counter or it also served by waiter art
their table. Guest enjoy their meal serving at banquet hall or restaurant's lunge or at
table .
7. Self service:This is most common way used by hotels to serve meals. In this method
guest themself took plat , they go to dining area and carry food dishes they want in their
plat e and eat at dining area or their seating place.
8. Single point service: This is also a common way or methods mostly used by restaurant to
serve food and beverage service to their customer. In this style of food service, guest
order their meal, pay for meal and served at the same place. All the service are available
single place. Takeaway, Vending, Kiosks , food court example of single point service..
9. Specialized service methodology: This type of method of serve is usually apply in
hotels . Guest get serve at special place , or in their rooms . They need not to go in dining
area of hotel for their meal (Callao and Ruisánchez, 2018).
10. Home delivery service: It is new investigate method which help in increasing revenue of
hospitality sector. Customers get their food at their home ,by paying delivery charges on
food .
Alfredo’s Italian Restaurant is newly established restaurant thus Amanda needs to attract guest
by providing best Italian service through applying various methods of serving meals to their
customers.
As they have 3 parts in their restaurant, for cocktail lounge must be choose, English service by
which guest can easily take knowledge regarding various types of cocktails. They use table
service method for their customers tin which on the basis of occasions they provide, French,
Russian serve to their customers. For banquets area, they use self service method through which
guest can get their meal by proving self service .
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Uses of Menu Engineering matrix for increasing profitably of restaurants
About Menu Engineering matrix: It is a innovative tool used by managers to increasing
profitably ratio of hospitality sectors organizations. Menu engineering matrix showcase how
managers designed, decide price, and position meals within menu in order to attract their
customers. This menu help in dividing dishes according to their popularity a, profitably basis.
This matrix show 4symblols plow horse, star, dog and puzzle (Noone, and Cachia, G., 2020).
Star: Food items which included in stars symbol, can be treated as most popular and gaining
items. Owners able to increase prices of these food items.
Plow horse: Theses includes those food items which may have high profitability level among
customers, but due to their low prices they are not able to generate more profits
Puzzle: It considers those food items which is costly to serve and able to generate high
profitability but due to lack of effective promotional strategies . Guest not order theses types of
items.
Dog:It include food items in the menu which is the reason of low profitably of hotels and
restaurants. AS these items due to low popularity rate not able to gain profits also
Process of menu engineering Amanda use for their Alfredo’s Italian Restaurant
Selection of time frame: Amanda need to choose a new time frame for their restaurant. It is
situated in London thus their object and menu list must be according to the preference of English
people (Lee, 2020).
Measurement of profitably: This is the most useful part of menu engineering , or managers find
rate of profitability by calculating,food cost of team. It is sum up of every ingredient use and cost
of purchasing relevant items of menu.
Categories each item
Calculation of margin cost: Amanda calculate their profit margin by deducting overall cost of
menu it with its selling prices.
Food cost %: Amanda able to identify their food cost % by dividing item of menu food with
price of menu.
It will help in identifying the level of popularity and profit generating items.
Selection of methodology: Following are types of method of menu pricing
Subjective pricing method: This methodology help in building strong position in market
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Reasonable price: Managers need to decide those food items which is high popular but less
profit at, they choose reasonable price for that type of food item in menu
High price: In menu their will also be special dish which is unique identity of restaurant.
Manager on the bas of customers ability of payment , decide high rate of these items.
Low price: When new restaurant are open , manger use tyih strategy to attract customer by
deciding low price of every food item (Hussey, Dziki and Badylak, 2018).
Objective pricing method:In this type of method managers decide price of food dish on the
basis of mark up %, cost of price ingredient, ratio pricing method and special prime cost method.
Amanda on the choose subjective price method for their restaurant.
Designing menu: At this step after deciding price of menu , profile of main menu has been
decided , menu cover is designs in a effective strategy so that it can attract customer, in menu list
mangers took those item on top position which attract guest and help in attaining profitability.
Advantage of menu engineering matrix: For a newly open restaurant and hotels this matrix help
in taking decision regarding best price according to the demand of items of food dish. Reduce
risk of loss. Alfredo’s Italian Restaurant is newly open restaurant and Alfredo’s Italian
Restaurant has no information regarding hospitality sector thus menu engineering matrix help in
taking decision best price of food items. Amanda use subjective price method to choose best
price of their food dishes which they serve in their restaurant (Chandiok, and Sharma, 2017).
Value of sustainable menu planning consideration to be competitive in economic market
Sustainable menu planning is the procedure through which managers managers decided
items of food and beverage which organization serve to their guests This play vital role for
restaurant and hotels as providing best mean offers also an important factor of attaining
competitive advantage. Following are the elements which directly affect selection of menu
Physical factor: It includes all the relevant factors required for preparation of food dish and serv
these dish in front of guest.
Labour requirement: Amanda need to take consider that all the staff working within their
restaurant is capable regarding providing their service.
Exponentiations of guest: It is also effect the items of menu, Amanda on the basis of analysing
preference of their guest choose those items ad slavers of food and beverage which mostly
demand by customers.
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Variety and psychological factors:Uses of many food items in menu which may be not relevant
for selling purpose. Only become reason of decreasing profits of the organization. Theses dishes
adversely effect on running business of Alfredo’s Italian Restaurant
Appearance, texture, consistency and temperature of items: It is also effect menu planning
consideration. As if the presentation of menu dish is not good and their texture is not relevant to
customers then , rate of profitability decrease (Baiomy, Jones, and Goode, 2019).
Time & seasonal deliberation: Menu list is updated with change of times as the preference of
customer change with according to the time . They need new texture of food items.
Patron expectation:Brand value of food is also affect price of food items. In London Italian
food is famous thus Amanda ned to choose those Italian food dishes their menu which influence
customers.
following are the element Amanda considering menu planning for Alfredo's Italian restaurant
restaurant class: Alfredo's Italian restaurant is high class restaurant which is situated in
London . even though it is newly established maintenance cost of this restaurant is too high, thus
Amanda need to change their menu so that can gain reasonable profit .
Type of menu: Some of organizations fixed their food dishes price and on the their side
restaurant also use individual pricing methods .
Skills and experience of kitchen staff: Menu size is also depend on the skills of workforce
which prepared food and serve dishes to guest. Amanda have enough and skilled staff to mange
an prepared food for their guest.
Physical infrastructure:Restaurant menu planning also depend on the size, structure of
restaurant.
Language of menu: Every restaurant know for their own qualities. Alfredo is Italian restaurant
but due to stated in London they not use Pure Italian words as it is really and for guest to
understand food items name . Thus they use basic language while preparing menu (Lo, King,
and Mackenzie, 2017).
seasonality & accessibility of raw materials: Only those dishes are proved to customer and
showcase in main menu to only those food items name which they can serve. As many dishes are
made from those ingredients which are not easily found.
Amanda decide their menu item on the basis of considering all the relevant factors, it help their
organization to systematic run and attract customers.
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CONCLUSION
From the above analysis it has been identified that every bossiness organization which is
engaged in providing hospitality service need to use various tools of hospitality operation to run
their business in effective way by providing fully satisfactory services. Hospitality operations is
the way through which restaurants and hotels provides services to their guests. It consider most
relevant aspect for enhancing profit of food industries. There are various methods through which
food material are delivered to food restaurants. It is essential for serving food in creativity way
which help in attracting peoples. For maintain potential customers, manager of food and
beverage use menu engineering matrix & accessibility of raw materials matrix through which
they can easily identify those items which help in build positive image among market. Manager
consider various elements which essential for menu planning. It is require for every food and
beverage organization to ave skilled personal for preparing and delivering food to satisfy their
customer.
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REFERENCES
Books and journal
Lim, W. M., 2016. Creativity and sustainability in hospitality and tourism. Tourism Management
Perspectives, 18, pp.161-167.
Wunderlich, S., Gatto, K. and Smoller, M., 2018. Consumer knowledge about food production
systems and their purchasing behavior. Environment, Development and
Sustainability, 20(6), pp.2871-2881.
Rovina, K., Prabakaran, P.P., Siddiquee, S. and Shaarani, S.M., 2016. Methods for the analysis
of Sunset Yellow FCF (E110) in food and beverage products-a review. TrAC Trends in
Analytical Chemistry, 85, pp.47-56.
Li, W., Yu, S., Pei, H., Zhao, C. and Tian, B., 2017. A hybrid approach based on fuzzy AHP and
2-tuple fuzzy linguistic method for evaluation in-flight service quality. Journal of Air
Transport Management, 60, pp.49-64.
Callao, M. P. and Ruisánchez, I., 2018. An overview of multivariate qualitative methods for food
fraud detection. Food Control, 86, pp.283-293.
Noone, B. M. and Cachia, G., 2020. Menu engineering re-engineered: Accounting for menu item
substitutes in pricing and menu placement decisions. International Journal of
Hospitality Management, 87, p.102504.
Lee, S. H., 2020. The Application of the Lee's Menu Engineering Method for Italian Pizzas. The
Korean Journal of Food And Nutrition, 33(1), pp.111-115.
Hussey, G. S., Dziki, J.L. and Badylak, S. F., 2018. Extracellular matrix-based materials for
regenerative medicine. Nature Reviews Materials, 3(7), pp.159-173.
Chandiok, S. and Sharma, P., 2017. Hospitality Marketing: Strategic Issues. In Strategic
Marketing Management and Tactics in the Service Industry (pp. 213-242). IGI Global.
Baiomy, A. E., Jones, E. and Goode, M.M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research, 19(2), pp.213-224.
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management, 26(8),
pp.846-867.
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