Hospitality Operations: Food Production, Service Systems, Menu Pricing

This document explores the synthesis and creativity of food production and service systems in the hospitality industry. It analyzes the roles and responsibilities of F&B managers, identifies factors affecting menu pricing, and discusses menu planning considerations. The document is relevant for students studying hospitality operations.

Hospitality operations
(A1)

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Explaining the synthesis and creativity of Food Production and Food & Beverages Service
Systems-......................................................................................................................................1
Critically analyse roles and responsibilities of Food & Beverage Manager/ Restaurant
Manager/ Bar Manager/ Banquet Manager across The Food & Beverage department-.............3
Identifying and analysing the factors which affects Menu Pricing within Food & Beverage
Outlet-.........................................................................................................................................5
Analysing the Menu Planning consideration and constraints across the Food & Beverage
Operations-..................................................................................................................................6
CONCLUSION................................................................................................................................9
REFRENCES.................................................................................................................................10

INTRODUCTION
Hospitality operation is vital part of the hospitality industry. It contains functional
disciplines that are marketing, leadership, ethics, values and management in hospitality industry.
Lansbury Heritage Hotel is boutique luxury hotel which is located in the London, United
Kingdom. The above report includes explanation to synthesis and creativity of food production
and Food & Beverage Service System. Report further carried forward with the analysation of
roles and responsibilities of the Food & Beverage manager in the F&B outlet. Analyzing factor
that affects the menu pricing in the F&B outlet. The report ends with consideration and
constraints while planning menu in F&B outlet.
MAIN BODY
Explaining the synthesis and creativity of Food Production and Food & Beverages Service
Systems-
Food Production is department that is involved in the presentation of food. It is the
process in which raw material are transformed into cooked food and dish. The Food Production
scope is immensely growing very fast across world (Victorino and et.al.,2018). Food production
department consist of soup section, banquet kitchen, main kitchen, pantry section, vegetable
section, confectionery & baking section and pastry section. There are three types of the food
production system which include centralized food production system, cook-chill food production
system and Sous-vide food production system. It can be described below-
 Centralized food production system- In this system food is cooked and prepared in
single kitchen and then further distributed to the various location. It is used in fast food
chain which cater their food from one place to another.
 Cook-chill food production system- In this type of system food is fully well-prepared
and other food are chilled below low and controlled temperature so that they can be kept
fresh up-to five days. And it is re-heated before it is being served to the guest.
 Sous-vide food production system- Food are cooked in the various water bath machine
inside vacuum's plastic bag and kept on certain temperature of the 60-70 degree Celsius.
So this food can be protected with its actual flavour, moisture, texture and tenderness.
Food can be preserved for long term under this system but have chance of growing
bacteria in it.
1

There are different food production process that can be used by Lansbury Heritage Hotel for its
food processing. It is described below-
 Grinding and marinating the food for the making the dish tasteful.
 Packaging and preserving of the food product with the help of vacuum pack so that it can
be used for long time and kept fresh.
 Gasification of the soft drink is necessary so that drinks could not miss its gas.
 Slicing or chopping of vegetables and fruits so that dishes can be presentable.
 Food fermentation is to be done so that they can render healthy food as compare to the
unfermented food (Murphy, Hofacker and Gretzel, 2017).
 Boiling, mixing, frying, broiling, steaming and grilling are the common type of food
production that is being used for processing food.
 Removing outer layer of vegetable, fruits and other skinny item by skinning and peeling.
 Processing of fruit juice.
 Curing of food is done for preserving food and adding flavour to food such as fish, meat
and vegetables etc.,
 Emulsification is process of scattering two or more immiscible liquid with together to
develop semi-stable mixture.
There are different services style that are used for serving foods & beverage to consumer in
hospitality industry. Some most popular styles are being described below-
 English or Family Service: In English Service food is placed on the large platter or large
bowl. This food is then further taken by waiter or server to the guest table. Then once
host check and approve food it is served to the guest table (Mehta and et.al.,2019). Food
is then further passed around table and served by themselves.
 American or Plate Service: It is the most commonly used food & beverage service.
Server takes order from the guest in dinning area. Then further order is taken to the
Kitchen staff through KOT. Food is prepared and pre placed on plate by chef in kitchen
only. Food is then taken and placed on side stand and served to the guest table by server.
 Cart French Service: It is highly skilled and detailed type of service. French Service is
also expensive and elaborate type of service as it include professional waiter who serve
slowly and properly to guest. The plated entree are served from right, and all other course
2

are served with left. Beverage in this service are served from right. VIPs and VVIP's are
rendered with this type of service.
 Silver Service: This type of service is much similar to the French and Gueridon Service.
The only difference is that it uses elaborate sterling silverware for serving. Only some
specialist and fine dinning use this type of silverware as it needs high amount of
investment and cost for maintenance (Kim, Lee and Fairhurst, 2017). Table is also set
with the set of sterling silverware.
 Russian Service: It is similar to French Service but its is less expensive and faster.
Presentation and display of the dishes are main part of service. After presenting to guest
server portion or carve dish and serve to guest. It is suited for the banquet service with
fixed menu. One server is needed for one table.
 Assisted Service: The guest enters dinning area and collect their plate and go to buffet
counter and take food by themselves. They guest can further partially receive service at
their table or then replenish their plate by won.
 Self Service: In this type of service guest and customers are needed to help themselves.
Generally food is to be placed on buffet or counter. The food is picked up by customer
which is needed from buffet. Payment is done for the priority food or after food has been
picked up.
 Cafeteria Service: It is generally used in the Industries, canteens and staff cafeterias etc.,
It has fixed and limited menu. It contains basic facility with the limited space. Used
plates are to cleared by guest itself (Kuo, Chen and Tseng, 2017). They have narrow table
along with huge table which are used to save space.
Critically analyse roles and responsibilities of Food & Beverage Manager/ Restaurant Manager/
Bar Manager/ Banquet Manager across The Food & Beverage department-
Food and Beverage Manager:
The major role and responsibilities of Food and beverage manager of Lansbury Heritage Hotel
are described below-
 Leadership and management- It is the primary duty of F&B manger of Lansbury
Heritage Hotel. They had to fill the vacant post if any of their staff is on leave. The
overall team must be lead and manage accordingly so that short staff doesn't affect
working of other staff. They must conduct staff meeting on weekly basis so that they
3

could motivate and encourage their staff for working ahead and keeping good work. Must
also guide their staff well so that they can perform their task well.
 Planning- The Food & Beverage manager should plan, distribute and create weekly
schedule for their staff and communicate with them is there is any change in it further.
The menu of Lansbury Heritage Hotel must be planned as per that it could be profitable
to them and could grab attention of consumer. For planning of food event must also be
planned and well maintained & coordinate with staff so that they could perform their duty
and responsibility well (Gursoy, 2018). They had to maintain and schedule all staff
activities and duties so that all of their functions should be appropriate and well
organized, and so they can provide fast and high standard services to their guest.
 Controlling- Food and beverage costing must be managed by the manager so that they
can manage all their expenses and profit & loss. They could also monitor their staff
whether they are performing their role and functions in well manner or not, or they are
lacking behind somewhere. If it is then proper training and development program must be
given to the staff. The pricing of the F&B menu must also be monitored and controlled
by them.
 Customer Service- The Food & Beverage manager of hotel must responsible for
becoming sure that needs and demand of their customer are to be addressed by them.
They also try to render high quality and standard service to their customer so that they
can be fully satisfied with the service which they received at Lansbury Heritage Hotel.
F&B manager had to also deal with the service or issue which might arise in their routine
service operations.
 Menu- Lansbury Heritage Hotel's F&B Manager plays a wide role in designing and
updating menus for hotel so that it could grab the attention of their guest. Work with chef
of hotel and assist with planning for menu. Costing of menu is also done by them. Must
implement as per the consumer's need & preference, growing food trend in market so that
it could be favourable to their guest.
 Managing Staff- The Food & Beverage manager of Lansbury Heritage Hotel is
responsible for hiring and recruiting appropriate talent to their staff so that they render
high quality service to their guest (Hassanien and Dale, 2019). Must provide time to time
training to their staff so that they could be well-trained with professional skill so that they
4

can serve their guest professionally and could render their guest professional and high
standard service.
Identifying and analysing the factors which affects Menu Pricing within Food & Beverage
Outlet-
There are many factors which affects the menu pricing across Food & beverage outlet. It must be
analysed first so that the menu could be well-prepared according to their preferences-
 Economic Conditions- The economic condition of the particular country must have
significant impact on price which F&B manager can have in their menu. The London's
economy is growing and developed so manager of Lansbury Heritage Hotel could charge
high price for food items in their menu (Chan and Hsu, 2016). The local economic
condition are to be monitored and controlled by manager so that they can consider these
while developing menu price.
 Local competition- The price that is charged by competitor may be essential factor that
is closely monitored by traditional food service operator. Some managers feel that
average guest is concerned with low pricing and if there is small variation in price than
the purchase behaviour of average guest can also reduce. Somehow manager of Lansbury
Heritage Hotel should keep their pricing high and for that they must render high quality
food items so that they can maintain better price or value relationship for their customers.
 Location- Location is the major factor for price determining. London's many themes
based amusement park, movie theatre or sport has seen evidence of that. The Food &
Beverage outlet in this location could charge premium price as they had monopoly on the
food item that are sold by them to visitors (Ionel, 2016). If the location is treat as asset
then the pricing of menu could be high & it can be further reflected to the menu of hotel
and if it is taken as liability then pricing of menu is low so that it can attract wide range of
customer. That is helpful in gaining their total profit and revenue goals.
 Service Level and Labour cost- The level of service that is rendered by the F&B outlet
to their guest affect price of the menu. If service are higher than more guest expect that
they had to pay more for that. The Lansbury Heritage Hotel provides high level services
to their guest and it is reflected in their menu pricing as well. As this high price cover
extra labour cost and profit as well.
5

 Type of guest and their expectation- All the guest who visit F&B outlet want good
value for money which is spent by them. Whereas some type of guest are less pricing
sensitive than other. So rendering of good value can vary according to the type of guest.
If guest have expectation to have particular food or anything which they want to be
served by hotel then it could charge high amount of pricing to guest for that particular
expectation.
 Product Quality- The quality of product also affect the menu pricing. If an F&B Outlet
provides high quality of product to their guest then they could charge high amount for
that (Bowie and et.al.,2016). The Lansbury Heritage Hotel must emphasis on rendering
high standard quality food and services to their guest and could have better price for that.
Analysing the Menu Planning consideration and constraints across the Food & Beverage
Operations-
Menu Planning Considerations:
Special Needs-
The menu planning is depended on special need of their customer. It can be as per the
different type of people who visit the F&B outlet. They had special consideration in their menu
for children and old age people so that they can have option for them also in menu. The
Lansbury Heritage Hotel can have special dishes for old age people and children. So if any
individual who visit there with family along with old age people and children so here they can
have food of their choice in menu with low spicy and healthy food. It could be done so that all
guest who visit there feel valued and considered by the hotel.
Kinds of Consumer's-
Kind of consumer plays a major role in planning the menu. The menu must be planned
according to variety of consumer so that they could have option available to the all type of
consumers. There should be food item as per the kind of individual as youth, children, old age
people and middle age people. So menu must have consideration to all aged people, and so they
should have many options for food item which could be selected by them further (Gursoy, 2019).
It is the main thing that should be considered by Lansbury Heritage Hotel while planning for
their menu so that they can satisfy their customer fully.
6

Constraints for planning of menu:
Equipment Available-
Availability of equipment plays a major role in menu planning and some time bounds
F&B outlet to include some dishes due to the shortage of equipment. If the outlet is well-
equipped and had all the essential equipment which are to be needed for preparation of food item
which are available in menu. So Lansbury Heritage Hotel should have appropriate equipment as
per their menu so that they can make available all dishes to their guest which are mentioned in
their menu, and they could not be bound further.
Staff required-
Requirement of staff is very necessary as if there is less staff than they could not manage
to have plenty of food items in their menu as they can' t be able to serve that many dishes to their
guest. If there is sufficient staff in the F&B outlet than they can offer variety of food items and
dishes to their guest and could attract wide range of consumers to the outlet and thus they could
be satisfied with wide range of dishes which are offered by the outlet to them. The menu is
always decided as per the staff which is available to them (Filimonau and Naumova, 2019). It
must be first optimized if there are many ranges of food item then it will need to have
appropriate staff to handle that operations.
There are many types of menus which are available for Food & Beverage Outlet. Some are stated
below-
 A la Carte Menu- A la Carte menu has pricing for each food items separately. It is more
expensive than other available menu. The guest can be offered with various type of
combinations that are French Toast, three egg omelets, side orders, fruit slices, assorted
cereals, bakers basket and Yogurt etc.,
 Wine/Beverage Menu- In the wine and beverage menu includes many specialist wines
and beverages so that it can grab attention of guest. They provide multiple wine, beer,
cocktail, mock-tails, juice and soda options to the guest. And guest could select it sa per
their choice and needs.
 Static Menu- It is the type of menu that are offered all-year long. It provides most
prevalent to fast food restaurants. They provide George Lansbury Burger with chicken,
beef and spiced bean, 12” House pizza selection with pepperoni, four cheese and chicken
& bacon etc. so the guest could select as per their choice.
7

 Du Jour Menu- This type of menu includes speciality dishes of the house for particular
day. It is being decided by the F&B manager on daily basis so that it can have special
effect on guest and could offer their guest with chef special dishes that can be hot choco
lava cake, or any special dish (Filimonau and Delysia, 2019).
 Dessert menu- It is the type of menu which includes the special dessert to their guest. It
could be New york cheese cake, warn chocolate brownie, hot sticky toffee pudding,
affagato, vanilla ice cream and traditional Eton mess to their guest so that they can have
pleasant experience with hotel and must be encouraged to motivate to revisit the outlet
for that special dessert.
CONCLUSION
From the above study it can be concluded that the hospitality operation plays a major role
in the growth and development of F&B outlet. It is very essential for outlet as with the help of
this they can render their guest or customer with satisfactory services. Hotel should have
appropriate management and operation in their outlet so that their customer can be fully satisfied.
They must offer high standard and quality services to their guest as per their needs and
preference so that they can enjoy service and food offered by hotel. So they can gain huge profit
and revenue for their hotel and could achieve their goal and objective effectively.
8

REFRENCES
Books and Journals
Bowie, D and et.al.,2016. Hospitality marketing. Routledge.
Chan, E.S. and Hsu, C.H., 2016. Environmental management research in hospitality.
International Journal of Contemporary Hospitality Management.28(5). pp.886-923.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism Management.71. pp.234-245.
Filimonau, V. and Naumova, E., 2019. The blockchain technology and the scope of its
application in hospitality operations. International Journal of Hospitality
Management.p.102383.
Gursoy, D., 2018. Future of hospitality marketing and management research. Tourism
management perspectives.25. pp.185-188.
Gursoy, D., 2019. Foodborne illnesses: An overview of hospitality operations liability. Journal
of Hospitality.1(1). pp.41-49.
Hassanien, A. and Dale, C., 2019. Hospitality business development. Routledge.
Ionel, M., 2016. Hospitality industry. Ovidius University Annals: Economic Sciences Series.1(1).
pp.187-191.
Kim, S.H., Lee, K. and Fairhurst, A., 2017. The review of “green” research in hospitality, 2000-
2014: Current trends and future research directions. International Journal of
Contemporary Hospitality Managemen.29(1). pp.226-247.
Kuo, C.M., Chen, L.C. and Tseng, C.Y., 2017. Investigating an innovative service with
hospitality robots. International Journal of Contemporary Hospitality
Management.29(5). pp.1305-1321.
Mehta, H and et.al.,2019. Operations Research in Hospitality Industry.
Murphy, J., Hofacker, C.F. and Gretzel, U., 2017. Robots in hospitality and tourism: A research
agenda. eReview of Tourism Research, ENTER 2017.8.
Victorino, L and et.al.,2018. Service operations: what have we learned?. Journal of Service
Management.29(1). pp.39-54.
9