Hospitality Operations: Food Production, Service Systems, Menu Pricing

Hospitality operations
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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.
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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
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