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

Hospitality Operations
9

Table of Contents
INTRODUCTION ...............................................................................................................................3
MAIN BODY ......................................................................................................................................3
Analyse several types of food production systems.....................................................................3
Provide knowledge & understanding about several types of Food/ Beverage Service methods in
restaurants. .................................................................................................................................4
Analyse Menu Engineering matrix to enhance restaurant profitability......................................6
Identify & critically analyse sustainable menu planning consideration to be competitive in
market..........................................................................................................................................7
CONCLUSION....................................................................................................................................9
REFERENCES...................................................................................................................................10
Books & Journal:......................................................................................................................10

INTRODUCTION
Hospitality sector is wider and broader and is using new strategies to retain customers for
longer period of time. In this market sector, has become competitive & it has become essential to
focus on process and procedures so that activities and operations are carried our in most efficient
manner (Abu-Hamdeh,2016). In hospitality industry, the sector of food industry is changeable &
taste as well as preferences of customers changes with time period. Alfredo Italian Restaurant,
which is an Italian restaurant situated in U.S. The restaurant serves traditional Italian dishes
equipped with rustic interior details. This report comprises of food production systems, different
types of food & beverages service methods, Menu Engineering Matrix and sustainable menu
planning consideration.
MAIN BODY
Analyse several types of food production systems
Food production refers to process or way through which food is being prepared &
converted into final made products with consumption. Food production system depicts the basic
components of how food is produced from farm to feeding population. There are several types of
food production systems which are discussed below-
Harvesting- It is defined as process of cutting down crop from their actual position to
process of consumption. It is first & initial stage of food production which is needed to be carried
out in proper manner. In relation with Alfredo's restaurant they need to be aware about what to
harvest or not or is it beneficial for their business or not. Harvesting is done of various crops such
as fruits, vegetables, etc. (Callao, 2018). It is time consuming process and requires deep level of
knowledge as well as skills so that cropping is done in most appropriate way. Furthermore, to do
harvesting farmers need to be active and aware about crops so that processing is done accordingly.
Broiling- It is process by food is prepared by heating direct heat & it is being considered as
best approach of preparing of food. In relevance with given restaurant & in viewpoint of Alfredo's,
they can choose this approach to cook non-vegetarian Italian foods like fish, meats, beef etc. By
accessing to this system, It will be easy to provide tasty and delicious food to consumer which is
beneficial for business growth & development.
Fermentation- It is another way of producing food in which it is used for converting crop
into liquid stage for consumption. For example- Alcohol, Soup, and many more. It is mostly used
for making of wine, beer. Thus, this can be also adapted by Alfredo restaurant for business
expansion. It is critical process which is required to be carried out with proper considerations so that
conversion is done in appropriate way.