Hospitality Operations: Food Production Systems, F&B Service Methods, and Menu Planning

This report discusses different food production systems, F&B service methods, and menu planning considerations in the hospitality industry. It focuses on The Lanesborough, a top hotel in the UK, and provides insights into sustainable menu planning considerations for competitive advantage. The report covers topics such as cook freeze, assembly serve, convenience, conventional, and sous vide food production systems, as well as table service, buffer service, and English or family service F&B service methods. It also discusses menu planning considerations such as competition, time of the day, cost factors, space & equipment in the kitchen, number and capability of human resources, modern trends in food fashions, type and size of establishments, price of menu, balance of items in the menu, food allergies, and special requirements. Finally, the report examines sustainable menu planning considerations such as localizing the supply chain, updating the menu seasonally, reducing portion sizes, shrinking the menu, reducing food waste, going organic, and ditching disposable packaging.

HOSPITALITY OPERATIONS (TP)

Table of Contents
INTRODUCTION...........................................................................................................................3
QUESTIONS...................................................................................................................................3
1- Critically analyse different forms of food production systems accessible in the hotel...........3
2- Demonstrating varied types of Food & Beverage service methods available in all F&B
outlets within chosen hotel...........................................................................................................4
3- Analysing different menu planning considerations and constraints when planning for a
menu for F&B outlets of The Lanesborough..............................................................................6
4- Identifying and critically examine sustainable menu planning considerations to be
competitive in the hospitality industry.........................................................................................7
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality management operation is defined as set of key resources, process and
activities that has been implemented in the context of organizations for purpose of increasing
profitability and enhancing performance level of their ventures. Hospitality operation provide
several benefits to a hotel in bulk. The current assignment will be based on, The Lanesborough
which falls under the category of top 10 hotels in the UK. The study will explain different types
of food production systems, Food & Beverage service methods and menu planning. Furthermore,
the report will also justify sustainable menu planning considerations to be competitive hotel in
the market.
QUESTIONS
1- Critically analyse different forms of food production systems accessible in the hotel
In hospitality sector, there are different types and size of hotels or organizations available
that has been utilized two or more food production systems, in order to serve tasty meal to their
guests. These systems are:
Cook Freeze-
It is one of the most common and fastest system of food production in term of saving
time and efforts as well. It is a specialized food preparation and distribution system that may
utilize in the hotel for prolonging life of preparing and cooking food by continuous freezing,
storage at fewer temperatures and reheating at the time of severing (Food Production Systems,
2021). According to this system, food production department in the workplace may take
initiative to preparing meal by rapidly freezing that. They may preheat meal according to need
and demand of guests, which make it fresh and tasty (Hasnan and Ramli, 2020). The food items
always look and taste fresh, that is important for management to keep that in this manner.
Assembly serve-
It is another food production system that may available in the chosen firm and used to
prepare meal according to the expectations and demand of target market as potential guests. With
this system, management may take initiative to begins with especially prepared or totally cooked
foods, which may then be slightly portioned or modify before being served to individual person.
Pre-bagged salad kit is the best example of assembly serve food production system, through
which food department make effort to be toss salad kit to serve. In order to use this process of

food preparation, The Lanesborough may do not need to utilize number of human resource and
material costs as talented employees and key material are not required.
Convenience-
This Food production system is become an indispensable and essential part of
contemporary food preparation process. It can be said that with more money to spend and less
time to prepare meal, Hotels prepared food to sell read meal solution to individual person
(Corsetto and et.al, 2020.). Meal prepares by this system may utilize to short time duration at
home or eaten on time or after some water, thawing and heating. Masala Oats, Frozen Foods,
Corn flakes, break, canned soups, etc. are included in list of those food items that has been
prepared by using current system of food preparation.
Conventional-
Along with above two, in certain situations firm may also utilize this method or system of
food production as well, which is most common and typical. With this system, cooking section
may cook all of their food from scratch or may purchase partly or wholly prepared food products
(Koziak and et.al., 2021). The utilization of this system in The Lanesborough may provide
benefits to user in term of providing greater menu flexibility and sensed food quality. This
system is quite costly and require number of human resource that tend to serve quality and tasty
meal to consumers or all of their guests.
Sous Vide-
It is one of the best and most effective cooking techniques that includes cooking food
under vacuum in airtight plastic packages that may submerge in water bath or cook tank. With
this food production system, department in the hotel may prepare food slowly in cook tank that is
held at a specific control low temperature to assure that items are prepared evenly and perfectly
all the time (Sous Vide Equipment, 2017). It may reduce guess work and permit food department
to cook each item with incomparable texture and taste.
2- Demonstrating varied types of Food & Beverage service methods available in all F&B outlets
within chosen hotel
Table service-
This serving method is quite common to use in the world of hospitality. According to this
approach, food service department may take initiative to serve meal to guests that are seated at
specific round table and wait to taste the meal. It can be said that servers bring beverages and

food to individual person according to their needs (Table Service: Styles, Placements, and
Functions, 2018). They are also accountable to clear and reset the whole table, according to
consumers needs which play vital role in growth and success of chosen hotel. English, Russian,
American and French are the most common methods of food service that has been utilized in a
hotel on the basis of food production system. With this method, servers may take approach to
place a serving plate in the middle of table setting, and also place napkin to the left side of plate.
They may take approach to serve meal before asking all guest in term of what they prefer to eat.
It is considered as the most classy and manner full food & Beverage service approach that allow
people to take pleasure of royal environment around them.
Buffer service-
It is another method of food & beverage service, that driven the attention of cooking
section and their staff members toward making arrangement of food items in variety on just one
table, where people may reach and chose the meal according to their preferences (Different
Types of Food and Beverage Services in Hotels, 2021). It can be said that buffet as F&B service
approach enable department to present variety of food items in attractive manner and arrange
everything on platters that may place on wide table so that individual guest may serve
themselves and select what they want to eat. In some cases, they attempt to separate table for
each course just to make assure that individuals consider variety and then select what they need
to consume. The Lanesborough may arrange everything on the basis of certain situations or
demand of guest, especially during occasional season (Ozan, 2018). Certain offer buffet method
are part of time, as firm may do not make it continue in the process as it needs a lot of hard work,
concentration and continuous flow of service, which is not possible on daily basis.
English or family service-
In the hotel, management may take initiative to arrange everything for many guests such
as food items like at home. For example, in most of the hotels, this approach is utilized in case of
wedding and other occasion, where people are able to take pleasure of food service provided by
servers who are able to present food to all guests appropriate and systematic manner, which is
quite essential for them to do so. It may need the food to be placed on wide platters and in large
bowls in good quantity and better quality that enhance satisfactory level of guests. It may also
need proper concentration of hotel management and their staff in term of continuous checking
and approving food the same in placed on specific or all table. All the arrangement at table need

to be up to the mark, which allow guests to do not take any stress or face issue to take their meal.
Due to this method, hotel may tend to hire more people who are able to handle the process
effectively.
3- Analysing different menu planning considerations and constraints when planning for a menu
for F&B outlets of The Lanesborough
In the recent time, to retain potential customers, acquire new and sustain venture into any
industry or market, it is important for organizations to take varied things into their considerations
(O'Neill and et.al., 2020). In case of The Lanesborough, cook department may take initiative to
consider menu planning considerations and constraints while developing a plan for a menu.
Competition-
Before taking decision to plan a menu, it is important for hotel management to identify
their rivals menu planning approaches, because it may give them overview of their effectiveness
related to menu that attract people.
Time of the day-
They may take action to mention time of breakfast and other meal time in the menu to
just assure consumers that they may order food items during specific time duration.
Cost factors-
Without considering costs factors firm may do not take pleasure of effective menu
planning or plan success in the future.
Space & equipments in the Kitchen-
Management may take initiative to arrange space for cooking perfectly and make assure
that they may have appropriate or all equipments that make chief able to cook a meal.
Number and capability of human resources-
Along with above consideration, they may concentrate on more such as current one. It is
important to have skilled and talented human resource at workplace with require number who are
able to prepare everything according to menu and help to plan the same.
Modern trends in food fashions-
It is essential for The Lanesborough and its administration to consider current trends in
Food & Beverage industry, which driven their attention toward preparing a menu that include
everything according to trend.
Type and size of establishments-

Without considering this term, they may do not gain competitive benefit. Department
before planning a menu consider type and sort of establishment.
Price of menu-
They may use the best and budget friendly pricing strategy to gain the attention and retain
potential guest, which in return lead to increase profitability and productivity level of hotel.
Balance of items in the menu-
It is quite challenging for management to balance items in the specific menu, which
consider as constraint that put negative impact on overall process as menu planning.
Food allergies-
Due to this factor, The Lanesborough and its cooking department may face issue, because
food allergies among customers may affect the way they design menu and prepare a meal.
Special requirements-
Any special requirement or sudden demand of customers bring challenge to hotel in term
of redesigning that, which is not possible.
4- Identifying and critically examine sustainable menu planning considerations to be competitive
in the hospitality industry.
In order to be competitive in the market and gain competitive advantages, it is quite
essential for The Lanesborough to consider sustainable menu planning and elements related to
this term, which play significant role in its growth and success in the industry. Under the concept
of sustainable menu planning considerations there are varied subjects or elements are included in
and these are;
Localize supply chain-
According to this consideration, firm may take initiative to chosen farm to table
movement that may waves in hotel and shows no sign of slowing down the process of menu
preparation. It is beneficial for The Lanesborough and its management to localize their supply
chain as sustainable menu planning consideration, which may enable them to conduct sustainable
practices (Mogale, Kumar and Tiwari, 2020). It is important for hotel management to sync their
menu with seasonal produce that same time and efforts as well.
Update menu seasonally-
It is quite important for food production department in the hotel to update their menu on
time and according to season, which enable them to be competitive and stand in similar manner

in overall industry. By updating menu according to the season, firm may take approach to reduce
food wastage and also gain chance of retaining potential guests who demand seasonal food
items.
Reduce Portion sizes-
By utilizing smaller plates, firm may take approach to eliminate portion sizes in effective
and easy manner. According to that concept, when company may take action to smaller plate, it
may still look full to all guests. In term of reducing portion sizes, hotel may provide consumers a
clear look of plate in which their favourite food items are presented in presentable manner.
Shrink menu-
In the case of its restaurant menu, The Lanesborough may take decision to shrink its
menu, which may give clear description to customers about accessible food items and allow to
choose their prefer dishes, instead of reading a long category of food items (Madeira, Palrão and
Mendes, 2020). By taking this sustainable menu planning into consideration, chief may gain
benefit of saving time and attempts that they made to prepare a meal by taking customers
preferences into mind. It can be said that with fewer dishes to cook, they may fully hone their
hard work and make each dish as sustainable as possible.
Reduce food waste-
It is important for them to take this element into their consideration for purpose of
reducing food wastage that put negative impact on brand image. By reducing portion size,
management may do that in proper manner. In The Lanesborough, management may take
approach to develop as list of raw materials and necessary resources that they may use to prepare
meal according to customers needs or demand, instead of preparing that in bulk. It may help to
reduce food wastage.
Go organic-
There are different types of methods and techniques accessible in the hospitality industry,
which is related to the sustainable concept. The chosen hotel may take initiative to go organic in
term of purchasing all the organic items that they may plan to offer to individuals. It may allow
firm to put positive impact on health of target market in form of preparing meal with value added
things. It can be said that unlike conventional framing, organic conceptualization has a lot of
benefits for environment. It may give hospitality organizations power to enhance customer

satisfaction level. Cooking department by using organic ingredients take benefit of adding value
as taste and aroma that attract guests toward eating that specific dish and order that again.
Ditch disposable packaging-
It is necessary for The Lanesborough, to use disposable food packaging materials which
enable them to save air, water and land from any type of pollution. It is one of those sustainable
menu planning consideration that give hotel opportunity to gain competitive benefit and give
tough competition to its rival that is important as well as beneficial too. They may use those
packaging materials that are easy to chuck or ditch . With this in mind, firm may take a loot at
sustainable packaging solutions as alternatives for its take out or delivery orders.
CONCLUSION
On the basis of above discussion, it has been summarized that food production systems
utilization at workplace within hotel has provided varied benefits to management in term of
increasing operational effectiveness and enhancing customers satisfaction. By using multiple
food & beverage service approaches, hotel has taken pleasure of offering quality services to all
people who are visiting firm for varied reasons. Furthermore, from above analysis, it has been
identified that by taking menu planning considerations and constraints into mind, management
has developed the best plans that overcome the negative impact of varied factors and prevent to
face the similar situation.

REFERENCES
Book and Journals
Corsetto, P. A. and et.al, 2020. Characterization of antioxidant potential of seaweed extracts for
enrichment of convenience food. Antioxidants. 9(3). p.249.
Hasnan, N. Z. N. and Ramli, S. H. M., 2020. Modernizing the preparation of the Malaysian
mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of
HACCP. International journal of gastronomy and food science. 19. p.100193.
Koziak, K. and et.al., 2021. Organic and Conventional Food—Selected Properties.
Environmental Sciences Proceedings. 9(1). p.9.
Madeira, A., Palrão, T. and Mendes, A. S., 2020. The Impact of Pandemic Crisis on the
Restaurant Business. Sustainability. 2021. 13. 40.
Mogale, D. G., Kumar, S. K. and Tiwari, M. K., 2020. Green food supply chain design
considering risk and post-harvest losses: A case study. Annals of Operations Research.
295. pp.257-284.
O'Neill, L. M. and et.al., 2020. Harmonizing micronutrient intake reference ranges for dietary
guidance and menu planning in complementary feeding. Current developments in
nutrition. 4(3). p.nzaa017.
Ozan, K. A. Y. A., 2018. Exploring the satisfaction and dissatisfaction factors derived from food
and beverage services of thermal hotels. THE CENTRAL EUROPEAN JOURNAL OF
REGIONAL DEVELOPMENT AND TOURISM. p.143.
Online
Different Types of Food and Beverage Services in Hotels. 2021. [Online]. Available Through:
<https://setupmyhotel.com/train-my-hotel-staff/f-and-b/591-types-of-f-b-service.html>
Food Production Systems. 2021. [Online]. Available Through:
<https://study.com/academy/lesson/food-production-systems.html>
Sous Vide Equipment. 2017. [Online]. Available Through:
<https://www.dcnorris.com/systems/cook-chill/sous-vide-equipment#:~:text=Sous
%20Vide%20is%20a%20cooking,and%20to%20perfection%20every%20time.>
Table Service: Styles, Placements, and Functions. 2018. [Online]. Available Through:
<https://poloandtweed.com/blog/types-of-service-and-table-settings-in-waiter-and-
waitress-training>