This report discusses the various types of food production systems, food and beverage service methods, menu planning considerations and constraints, and sustainable menu planning for competitive advantage in the hospitality industry. The report uses Rosewood London as a case study. It also covers the principles of HACCP for food safety and quality control. The report emphasizes the importance of sustainable practices such as local sourcing, in-house production, reducing meat offerings, reducing food waste, adopting organic farming, and ditching plastic products.