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

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