Different Types of Food Production Systems and Food and Beverage Service Methods in Restaurants

This report discusses different types of food production systems, food and beverage service methods in restaurants, menu engineering matrix, and sustainable menu planning. It focuses on Alfredo's Italian Restaurant and its strategies to enhance profitability and competitiveness in the market.

Hospitality Operations
(Assessment-2)

Contents
INTRODUCTION.....................................................................................................................................3
MAIN BODY.............................................................................................................................................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......................................................................................................................................................7
CONCLUSION..........................................................................................................................................8
REFERENCES........................................................................................................................................10

INTRODUCTION
Hospitality refers to the product and services offered by hotels or restaurants to the
guests, visitors etc. Product/services includes accommodation, food and beverage, recreation and
other activities. It contributes maximum supports to the economy of a nation by generating huge
employment opportunities, tax payments etc. The present assignment report is based on
Alfredo’s Italian Restaurant which is a restaurant offering hospitality services to the people of
UK. It is located in London where large number of visitors came from different nations on daily
basis. The report discusses the different food production systems along with the food and
beverage service methods. In addition with this, the report also covers the analysis of sustainable
menu planning and menu engineering matrix in order to identify their contribution towards
maximization of profit of chosen organisation.
MAIN BODY
1.Critically analyse different types of Food production systems
There are two type of food production system which includes Conventional Agriculture
(Central Production Kitchen), Assembly/Serve, Commissary System and Ready-Prepared. The
management of Alfredo’s Italian Restaurant must require to understand these different food
production systems and implement them according to the suitability in order to enhance their
food products and services (Buhalis and et. al., 2019). Here are the brief description of these
different kinds of food production system;
Conventional: This type of intensive techniques is used on large farm where accordingly
suitable soil is present to grow large amount of same kind of crops. In this type of farming the
seed are sown by machineries for the major production by advanced techniques like cultivation
of soil by tractors. Use of fertilizers are prescribed accordingly by the scientist to eradicate the
issues which are prevailing due to consumption of final product. The quality of food produced by
Alfredo’s Italian Restaurant can be enhanced by regulation of seeds and fertilizers by various
brands present in the market. The final distribution of these crops are made after clear
specification of the material used in grow them (Chon and Zoltan, 2019). In this type of food
production techniques, the clear indication of requirements which are specified by regulatory
authorities are mentioned on their packages, which further distributed among the market as per

the needs. This type of farming provides new market player to grow quality products which are
graded better into quality as compared to others, having nutrients present for overall
development.
Commissary System: In this raw materials are acquired by various entities, body
corporates or firms and distributed to market participants for further channelizing the supply to
trading partner for sale to the food preparing industries which convert the raw material into final
product. These food industry players such as Alfredo’s Italian Restaurant play a vital role in
serving these raw material foods in the remote areas where the requirements are mentioned by
the authorities. The raw material is acquired by a single entity from its working branches through
their collaborated efforts and distributed to other places to large entities which prepare the food
from these raw material for the end consumers. These food is supplied to remote areas on the
basis of menus and on given timetable for continuous supply (Clark and Tilman, 2017).
Assembly/Serve: This type of supply is mainly consisting of purchasing readymade
products which can be preserved for long time and can be served after applying the mentioned
process on the packages of the final consumption. These readymade foods are served to the
consumers for its end consumption. This type of supply is used by many corporate entities such
as Alfredo’s Italian Restaurant to provide their employees and clients with better quality of life
style in term of nutrition and wellness grounds. The kitchen serves the food to its customers with
the blend of services to support their business.
Ready/ Prepared: Food is prepared by the kitchen through setting up restaurants, cafes
and other kind of premises such as schools, colleges according to their storage instruction. These
premises distribute food to its consumers after applying the procedure mentioned on their
packages. Usually these foods are prepared by the professional such as Alfredo’s Italian
Restaurant to maintain their quality and good elements which are necessary for consumption for
long time, they are distributed into market by retail stores, whole sellers, producers (Del
Chiappa, Martin and Roman, 2016).
2. Demonstrate your knowledge and understanding about different types of Food and Beverage
Service methods in restaurants.
The food and beverages services is basically categories on the basis of plate services,
plater service, cart services, family style services and buffet services. It basically involve food

services at table and consist of differ technique that is used while transferring food services to
guest. In this food is served in platters by chef and furthermore transferred by waiter. It is
personalised services that adds up business capital and goodwill. Alfredo's Restaurant follows
different method of food and beverage services that is as explained below as:
1. Table Service- It is a service that consider broader category of different services such as
English services, Pre plated services, American services etc. In this service guest make
their order while seated at table with cover laid and its order to taken from menu. In
addition, guest is greeted with warm welcome and eye contact and waiters address them
by sir or madam. On the other hand if guest is known by server that they have addressed
by their surname or by some title. The guest assists the seating as per special request or
by analysing the number of people (Kot, 2018).
2. English service- It requires food that is placed on large plate or bowls after that food is
served of delivered at guest's table by waiter. The food is placed on table while checking
it by host or after its approval. Furthermore, guest passes the food and other beverages all
around table by themselves. In some other cases host also ask waiter to serve the food
and it is usually consider under family style.
3. French service- It is most detailed and extremely skilled type of service as it is most
expensive and elaborate as well. In this Chef has demonstrate about culinary skill as meal
is prepared in front of guest as well. It is a fine dining that is normally used for VIP or
VVIP’s. In this plated food and beverages is served from right to left and performed by
professional waiters in proper and slower manner.
4. Silver service- It is a style of service that is quite similar to Gueridon and French services
and the major difference is of elaborate sterling ware within food and beverages services.
As silver crockery and cutlery is quite expensive thus it is rarely uses in all hotels and
service provider. In this food is also proportionate in the form of silverware along with
while serving fork and spoon is used (Lin, Chi and Gursoy, 2020).
5. American service- It is one of the most common service that is formerly accepted by all
the food and beverages services provider. The serving is processed as per order and in
dining areas along with this food is also prepared and pre-plated within kitchen itself.
Alfredo's Italian Restaurant uses table services as it is most suitable and appropriate for
their serving. It is not only easy to served but also be cost efficient as well. Amanda is a 22-year-

old person and doesn't have much skilled and talented staff. Thus with support of this service
Alfredo's Restaurant easily grab attention of more of customers.
3. Analyse Menu Engineering matrix to enhance restaurant profitability
Menu engineering matrix helps in providing solution to improve profit by using the
available factors and interchanging them with one another in such a way that they will be choose
by the customers when visiting their premises, it will enhance the chances of picking up the
product which will delivering up the additional profit to the business, by using mix of elements
such as decorated menu, abstract drawing on menu, menu on colour pick option elements to be
used to deviate the customer choices. It will help out the owner of premises to set up the menu in
such a way that most profitable item will have possibility of being chosen (Murphy, Gretzel and
Pesonen, 2019).
For Alfredo’s Italian Restaurant, the following items can be taken into consideration while
preparing a suitable Menu Engineering Matrix:
6. Market Research
7. Promotion of sales
8. Cost of goods purchased
9. Profits from last few months.
The preferences are to be listed such as, the conclusion derived by the menu engineering
matrix, this approach includes graphs of past income and expenditure account involving the
items purchased and consumed, consumer behaviour, weekly behaviour of customers, gross
items purchased, list of items purchased. Now, various methods could be adopted to choose the
suitable items for new menu like elimination method of those item which are not sold and
making least profit for the organization. By using Menu Engineering Matrix, customers can find
out the desirable products: The two of the aspects could be popularity with profitability.
The matrix helps to make an admixture of elements commonly liked by the consumers
according to the market research, it will enhance the consumer satisfaction which will generate
flow of customers on daily basis, the new item available will provide relaxation would attract
more of the customers on weekly basis as compared to those weeks on which the items were not
used.

Matrix Engineering further divide the item into category which will enlist the items
according to profits and popularity, on the basis of mix of the above mentioned consideration the
items which can be concluded as highly profitable and popular, highly profitable but not so
popular, less popular and now on profit and less profitable and highly popular.
The Market research will show out the elements which are liked by the people due to
which the crowd is bound to stay much longer and have a happy time during their presence will
enhance the factor for high sales during their presence. Although it will increase the additional
cost of items purchase but it will give return in terms of sales to Alfredo’s Italian Restaurant.
While bringing in the effect of the product technique of sales promotion at such point of time
will boost up the profitability of restaurants and promote market research to develop variants of
these binding forces (PRYCE, 2020).
Cost of good purchased can be challenging factor for Alfredo’s Italian Restaurant to
determining the market prices of the raw material purchased as it works on the demand and
supply rules, it can be purchased in bulk as available on low prices or can be cultivated on own
farms if it could provide additional benefit to restaurant.
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market.
A sustainable menu planning basically reflects accurate decision making that is
developed in order to select suitable food and beverages for serving. In relation of sustainable a
different direction is concerned that is somehow reflect social dimension. In this healthy and
organic food is processed under which need and demand of customers is managed while
considering food safety standards. It jeopardy food safety measure that has direct impact on
better economy of scale. Sustainable menu is dependent on efficient planning and decision is
taken in favour of healthy food production. It is usually consists of various option as like organic,
seasonal, water-wise, local and many others as well (Radjenovic, 2018). Alfredo's restaurant
makes different decision in order to develop healthy diet which consist of fresh fruit and
vegetables, nuts, grains, legumes etc. These changes as been induced on the basis of customer's
preferences and also assist to make competitive advantage that is described below as:
Localise produced foods: Alfredo's restaurant makes effective relationship with local
food producer so that large and sufficient amount of ingredient is collected. The local production

is changes on the seasonal aspect as the time changes due to environment factors types of
ingredient production also varies. In this local economy also increases and food is distributed
from balanced channel.
Seasonal vegetables and foods: The seasonal food and beverages is highly fresh and
good in taste too. The seasonal growth is higher in amount thus offered within reasonable price
as well. As the time passed the unseasonal growth of food is more expensive and hard to grow as
well. The seasonal food contains high amount of nutrient and its production is dependent on
geographical division. In this Alfredo's restaurant collects affordable food items that is not only
organic but healthy as well by which ability of business to attract more of customer is increases.
Certified organic foods: It is a method in which organic farming is progressed in which
pollution and environment pollution is controlled. Thus different measurement such as soil
erosion, soil fertility, water conservation and usage of energy sources is managed with adequacy.
It doesn't process while working on the basis of synthetic pesticides and fertilisers, genetic
engineered and sewage sludge. On the other hand organic production is managed by which food
is preserved for long time period (Stylos and et.al, 2018).
Imperfect vegetables and fruits: It is most defective production that fails while meeting
requirement of customer's. The delicious program of food is managed while engaging with
distributors, chef, farmer, distributor so that different opportunities is rescue so that wastage is
reduced. It is uses so as to minimise food wastage by which productivity of business is increases.
In context of Alfredo's restaurant, appropriate and accurate measurement is process while
considering listing of menu details. On the basis of ingredient requirement working efficiency
and expenses is managed. In this effectual benefits of competition is achieved under which
balanced return on investment is achieved.
CONCLUSION
From the above assessment, it can be concluded that there are various effective food
production system which includes conventional, Commissary System etc. that an organisation
engaged in hospitality sector can adopt in order to achieve its long term growth and success in
competitive market. Along with this, different food and beverage service methods such as
English service, French service etc. that helps in facilitating customers with more effective and

efficient manner. It is also important for hospitality organizations to understand the concept of
menu engineering matrix in order to increase sales and profit in rivalry market.

REFERENCES
Books and Journals
Buhalis and et. al., 2019. Technological disruptions in services: lessons from tourism and
hospitality. Journal of Service Management.
Chon, K. K. S. and Zoltan, J., 2019. Role of servant leadership in contemporary
hospitality. International Journal of Contemporary Hospitality Management.
Clark, M. and Tilman, D., 2017. Comparative analysis of environmental impacts of agricultural
production systems, agricultural input efficiency, and food choice. Environmental
Research Letters. 12(6). p.064016.
Del Chiappa, G., Martin, J.C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management. m53.
pp.105-113.
Kot, S., 2018. Sustainable supply chain management in small and medium enterprises.
Sustainability. 10(4). p.1143.
Lin, H., Chi, O. H. and Gursoy, D., 2020. Antecedents of customers’ acceptance of artificially
intelligent robotic device use in hospitality services. Journal of Hospitality Marketing &
Management. 29(5). pp.530-549.
Murphy, J., Gretzel, U. and Pesonen, J., 2019. Marketing robot services in hospitality and
tourism: the role of anthropomorphism. Journal of Travel & Tourism Marketing. 36(7).
pp.784-795.
PRYCE, J., 2020. Managing workers in hospitality operations. Managing Hospitality
Experiences, p.46.
Radjenovic, M., 2018. THE QUALITY OF HUMAN RESOURCES IN TOURISM AND
HOSPITALITY INDUSTRY IN MONTENEGRO. Transformations in Business &
Economics. 17(2).
Stylos, N. and et.al, 2018. Exergy as an indicator for enhancing evaluation of environmental
management performance in the hospitality industry. Journal of cleaner production. 198.
pp.1503-1514.