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

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAINBODY....................................................................................................................................3
Critically analysing different types of Food production systems for position of Food &
Beverage Management................................................................................................................3
Demonstrating various types of Food and Beverage service methods.......................................6
Analysing various menu planning considerations and constraints when planning for a menu.. 7
Identifying and critically analysing sustainable menu planning consideration to be competitive
in the market................................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................11
REREFENCES..............................................................................................................................13

INTRODUCTION
Hospitality refers to the relationship between guest and host along with the involvement
of act and practices that included reception, entertainment of guest and providing services that
provide comfort to visitors. There are various hospitality operation that work in unison in order
to keep the structure of hospitality systematic which is necessary in order to conduct hospitality
practices. For the following report Rosewood London has been taken into consideration which is
a luxury 5- star hotel. The following report will consist of various types of food production
systems along with food and beverage service methods. In addition to this, it will included
various menu planning consideration and constrains along with sustainable menu planning to be
competitive in the market.
MAINBODY
Critically analysing different types of Food production systems for position of Food & Beverage
Management.
Food production systems refers to the inputs along with process and outputs that are
essential to feed a defined number of people. There are various types of food production systems
that can be utilized by an organisation (Smit and Melissen., 2018). In context to Rosewood, food
production system play a crucial role in ensuring that the food services are structured as well as
systematic. It allows in keeping the food service operations smooth as well as effective in their
overall purpose. Given below are various types of food production systems:
Conventional:
This food system is the most common type included in food production and consist of
holding of hot and chilled food prior tot he food service. The conventional food service can
include cooking food from scratch as well as purchasing partially prepared or fully prepared food
items.
Centralised:
This food service is also known as commissary and involves large amount of food that is
transported for service to other smaller kitchen. This type of food services is highly effective for
large scale as the food being purchased in bulk is cost effective. Although it is necessary to keep
the temperature of the food and packages controlled while transportation in order to protect food
safety (Tasci., 2017).

Cook-chill:
This type of food service is also known as ready prepared and involves prepared food to
be chiller or freeze. The food is then reheated at the time of food service and can be purchased
partially prepared or fully prepared food items.
Assembly kitchen:
This type of food systems involves food production which begins with partially prepared
or fully prepared food. These foods can be modifies or portioned before being service to
customers (Shadiyev., 2021).
The food service management at Rosewood utilize a combination of both conventional as
well as commissary food production systems. The conventional food production system all the
hotel to have higher flexibility within its menu and ability to maintain high food quality.
Whereas, commissary food production systems enables the hotel to be consistent with its food
service operations and utilizes less labour. Although these food producing systems can have high
cost and can causes job monotony in food serves task for employee's.
Control during Food and Beverage production:
It is crucial to have absolute control over aspects such as quality and safety of food
during food production system as well as service. In context to Rosewood, the control of its food
service operations allow in maintaining standards of their food and ensure it is safe for
consumption. The control of food serves can be analysed through HACCP as it allows in
effective maintenance of quality within the food serves. Given below are the principle of
HACCP:
Principle – 1:
This principle involves preparation of list of steps I the process where there are high
changes of hazards to occur. In context to Rosewood, it will allow for effective preparation of
how food service at the hotel can be effectively evaluated.
Principle – 2:
This principle involves identifying critical control points in the process for evaluation of
food items. In context to Rosewood, this will help in establishing specify point in their food
service to ensure food quality standards (Hassanien and Dale., 2019).
Principle – 3: