Hospitality Operations: Food Production Systems, Menu Planning, and Sustainable Strategies

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
1.Different type of food production systems available in the hotel for the position of Food &
Beverage Management Trainee...................................................................................................3
2.Various types of food and beverage service methods available in the food and beverage
outlets within the hotel.................................................................................................................5
3. Different menu planning considerations and constraints.........................................................6
4.Sustainable menu planning to be in the competitive market....................................................8
CONCLUSION................................................................................................................................9
REFRENCES...................................................................................................................................9
Books and Journal........................................................................................................................9

INTRODUCTION
The hospitality business is an internationally recognised industry that aims at providing
clients with good interactions such as nice food and pleasant experiences. This research will
examine the difficulties in hospitality industry that have an impact on organizational
performance and management techniques in the hospitality industry. For the post of Food &
Beverage Administration, it continues on to detail the many types of food production systems
available in the hotel. This report aids in evaluating the mode of operation of the hotel's food and
beverage operations, as well as the numerous menu planning options. Furthermore, in a
competitive market, it demonstrates a long-term menu planning strategy. For this study the
choosing hotel or choosing business is Lowry hotel. The Lowry hotel is a luxury hotel which is
situated in United Kingdom. The company is providing different kind of services with the
diverse menu planning and also provided different types of food production and beverages
system in order to achieve their goals and objectives in for a hospitality business
MAIN BODY
1.Different type of food production systems available in the hotel for the position of Food &
Beverage Management Trainee
The following are the several kinds of food production systems accessible for the role of Food
and Beverage Management:
• Call order- Because it requires less technology, this is the sort of service used to serve guest
services meals in hotels. In terms of size and scope, the menu is limited. Cookers, pan fryers,
freezers, barbecues, and toasters are all necessary pieces of equipment.
• Cook-chill-it is a preserving food technique that involves cooking items to a temperature of
around 100 degrees Celsius. It aids in the preservation of food safety and hygiene for future
consumption. It is a serving technology that involves freezing and keeping food at a low
temperature for extended periods of time before warming before serving. It's a type of ready-to-
eat system where the food is kept refrigerated. Food items are refrigerated for two to three
months in most cases. This approach has proven successful, and chill-cook dishes are now

commonly offered in professional catering establishments such as hotels, outlets, and fast food
restaurants.
• Assembly kitchen- This is a system for embracing new technical advancements in order to
create and preserve food goods. It's also known as the convenient food supply chain since it
caters to a form of food preparation that begins with partially or prepared goods. For example,
you may buy a pre-bagged salad kit that only needs to be tossed before serving. The major
purpose of this system is to produce food that is ready to serve while also minimising the
quantity of labour resources needed in food service.
• Traditional- This is the most popular and traditional form of food preparation, that includes
chilling and heating meals before serving. This approach involves a variety of foods of varying
degrees. This setup used to contain a vegetable prep unit, a sandwich shop, and a bakery. In the
United States, this method tends to dominate food service. Food is acquired in various stages of
planning for different individuals, yet it is all delivered in the same place. The majority of the
menu options are made on site and delivered to production plants as a service. Components are
prepared on-site, and food is prepared and served to consumers, whether cold or warmed.
• Convenience- It is a type of food manufacturing that makes use of readily available foods. It's
also crucial to remember that not all customers prefer convenience foods in their meals. Ready
meals are items that are frozen or made ahead of time to save time at a restaurant. It is used to cut
dinner preparation time in half and can be eaten right away or after water added, freezing, or
heating. The main disadvantage is that it is more difficult to manage fat, sugar, and levels of salt
in ready meals due to the loss of freshness in veggies.
• Cook-free-In a cook-free technique, several products must be maintained in the freezers in
order to build a specific recipe as creating an off-flavor in certain food products can be a
concern. Cook-freeze foods are treated in the same manner as cook-chill meals. It has some
drawbacks, like the fact that this approach necessitates the use of huge refrigerators to store
perishable goods when food safety is an issue. Furthermore, additional operational investments is
necessary, and plastic film may be damaging to the environment.