Hospitality Operations: Food Production, Service Methods, Menu Planning, and Sustainability

This report discusses different aspects of hospitality operations, including food production systems, food and beverage service methods, menu planning considerations, and sustainable menu planning. The report includes a case study of Grantley Hall hotel in Yorkshire Dales. The report highlights the importance of financial resources, skilled teams, seasonal food availability, and organic food in menu planning. It also emphasizes the need for sustainable menu planning, such as localizing the supply chain process, developing partnerships with the community, minimizing portion sizes, and updating the menu seasonally.

HOSPITALITY OPERATIONS

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Different type of food production system (FPS).........................................................................3
Demonstrating different food and beverage service method in hospitality business
organization:................................................................................................................................5
Analyzation of different menu planning consideration for designing the menu for food and
beverage.......................................................................................................................................7
Critically analysis on sustainable menu planning........................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality operation means act of being hospitable to guest, there are different type of
operation such as food and beverage, lodging, travel and tourism. Management of these
operations is one of the most challenging element for every hospitality businesses, these
operations create luxurious relationship between guest and hotel (Davis and et.al., 2018). This
study is based on The Grantley Hall, this hotel business is hidden jewel in Yorkshire Dales
allowing guest to enjoy super luxury environment surrounded by natural beauty and peaceful
area. this report will discuss different type of food production system available in hotel and will
demonstrated different food and beverage service method. Later this report will discuss menu
planning consideration and constraints required in planning of menu. At last this report will
discuss sustainable menu planning consideration allowing business to be more competitive in the
hospitality market.
MAIN BODY
Different type of food production system (FPS)
Food production system refers as the inlet process in which the result is to feed the
population. There are numerous amount of food services are associated with this system in order
to fulfil the requirement of customers. This system is further classified in various categories are
as follows:
Conventional FPS: This system is generally found in the restaurant where all food ingredients
are assemble or prepared onsite, which held warmed or chilled and served to the consumers (Goh

and Jie, 2019). Conventional system is anticipating the food market; it requires low quantity
fossil fuels and less chemical fertilisers for manufacturing the food. It often used to generate
more food as compared to other system. Hotel grantely Hall UK also uses this system due to its
less impact over environment also it is cost effective. If organisation does not proceed with this
system then they might not able to meet sustainability which is greater damage to their business.
Convenience FPS: In this system food is prepared ahead of time; system is usually used to
reduce the time which is taken by traditional method. Food is prepared before and can be used
anytime just by cooking or heating food on low flame. Grantely hotel usually not use this system
because food in such involves the unhealthy things which can are high sugar consistency along
with sodium and fat which cause the bad impact over the health. If firm uses this food then they
might have to witness the obesity, heart diseases in their client which is not good for their
organisation. This system can use only as per the client requirement otherwise it is not a healthy
food system to be use in restaurant.
Continuous flow: System involves the continuous flow of the resources or materials, for
carrying out the rapid work it involves the advanced machines and equipments that are
implemented to prepare the standardised items. It saves the time as well as reduces the
operational cost (Casado Salguero and et.al 2019). For the hotel grantely if they prepared food
from this system they will be able to decrease the product reaction from the food irradiation.
Assemble kitchen: It is type of food production system in which the food processing initiate
with the partially assembled food. In this server slightly modified the food before serving it to
the customer. Assemble food also concern with the convenience food system which usually
refurbish in premises. Thus this system is cost effective, time efficient for the food organisation.
Centralised FPS: Food in this system is prepared at one place and then transported to other sight
for serving. It generally concern with the catering system where the food is processed at one site
and then serves to the client at particular venue. In which the food resources are available at
central location which gives the efficiency and consistency in process.
Therefore these are the food production system that can be implemented in Hotel grantely
firm, if they do not use any system then they will not be able to run their business, as well as this
system can be beneficial in reducing the operational cost or to streamline their production
services.

Figure 1Food production system
Figure 1source (food systems, 2016)
Demonstrating different food and beverage service method in hospitality business organization:
Every hotel and restaurant organization have a style of serving food and beverage to their
guest, this style is adopted to impress guest and increase their level of satisfaction. Along with
taste of food, style of serving them is also important, hotel businesses need to have one unique
service method (Cousins and et.al., 2019). The Grantley Hall have their own methods or style of
serving food and beverage to guest which create remarkable experience and improve brand
image of hotel, apart from following their own methods, this hotel also follow certain other ways
in their food serving process. These methods are:
Silver service method: silver service is very rare type of food and beverage service method only
can be seen in restaurant who have fine dining style. In this method, food is being served in
silver plates and casseroles, this method is quite expensive and usually being avoid by many
hotel and restaurant businesses. This method is costly but The Grantley Hall have this style
which allow them to create luxury impression in front of their guest, when food is being served
in silver plates with skilled staff who professionally address their guest. Waiters who provide

silver service have professional dress code allowing them to formally approach guest with food
served in silver platters.
American service method: American service is one of the most common style of serving food,
almost every hotel and restaurant business adopt this method because it is very easy. In this
method, food is being prepared in kitchen and placed in plates itself, later this plate is presented
to guest on their table (Dopson and Hayes, 2019). The Grantley Hall use American style in
serving food which allow them to serve food and beverage in plate, this is commonly used. This
hotel have skilled staff who professionally bring prepared food from kitchen and serve on the
table of guest, this method is well know as plated service.
Buffet service method: buffet method of serving food and beverage is most commonly used in
events organized by hotel or restaurant, when hotel arrange any party or event such as wedding,
birthday party and ceremony, then they tend to provide buffet system of serving food. Hotel try
to avoid other food serving method because it is very clear that serving large sum of guest is not
possible for every waiter (Filimona and Delysia, 2019). Buffet system is self serving method
allowing guest to take food from food centre, here they themselves have to reach food counters
and choose the dishes they like to eat. When The Grantley Hall arrange any event in their hotel,
they adopt buffest as food serving method avoiding any affords of waiters, this hotel also keep
some waiter in the event who provide snacks to guest. Buffest system is most used food and
beverage serving method in hospitality businesses.
Cafeteria service method: cafeteria service method means space is very limited with limited
dishes on menu, this type of method can be seen in college canteens, hostel and cafes. In
cafeteria service food is being placed in front of their guest in large bowls where guest
themselves can choose the variety they want to eat. Many hotel businesses have this method of
serving food which is very uncomfortable for guest because very little space is available to
restaurant and guest have to be quick in selecting and eating their food. The Grantley Hall do not
have this method of serving food because they do not have cafeteria in their hotel, rather this
hotel adopt other food serving methods to provide high level of experience and satisfaction to
their guest.
French service method: French service method is well known as family service method because
in this minimum three guest are required. This method is usually can be seen in lavish restaurant
and also considered as most expensive type of food service in hospitality businesses. In this

method, semi cooked food is being brought closer to guest table and then waiter cook food in
small cart allowing them to show skills to guest (Mahafzah and et.al., 2020). This method of
cooking food in front of guest allow hotel to keep entertain their guest. The Grantley Hall should
adopt this food serving method because they have super luxu0ry dining concept which can be
more attractive if French service of food and beverage is available with the hotel.
Analyzation of different menu planning consideration for designing the menu for food and
beverage
Good diet always beneficial for promoting the positive changes, it keeps the person to
consolidate the eating process in their daily lifestyle. Menu planning is the essential managerial
process that is executed by the food manager, effectiveness in this lead to desired goal
accomplishment. Basic planning of the menu involves the adequacy, calories control and variety.
Menu planning helps the firm in availability of their food resources as well as they can prepare
the food on time (Jones and Comfort, 2019). Having a good menu will help in reducing the food
wastage so that firm can save the money to buy their seasonal food ingredients. For the hotel
and beverage industry the certain aspect are required to follow:
Financial resources: To begin any process it requires the sort of investment, as for designing the
menu food manager need to outline all the cost over resources so that finance team will prepare
the budget accordingly. Hotel grantely will be able to know their total spending on groceries with
the help of effectual budget plan, so that they will cover all the ingredients that are required for
preparing the meal.
Skill full team: It is important for the food organisation to have knowledgeable and skill full
employee so that it can be beneficial for accomplishing the desired goals. Efficient team will lead
the firm to carry out their food operation efficiently; also they prepare the menu which offers the
maximum nutritional values to the customer (Melissen and Sauer, 2018). Therefore, hotel
grantely required to hire the talented employees who have enough knowledge, staff skill will
help them to prevent from the food contamination and from other disaster.
Food availability for the seasonal food: Seasonal food increases the productivity of the
restaurant as people always wants something new that gives them new taste, they always shows
their excitement for seasonal food. Therefore for the menu planning it is important for the menu

designer to consider the seasonal dishes, with fresh ingredients. For that reason hotel grantely
need to set the budget for buying the season food ingredient, so that it will not cost too much for
them.
Go with organic: Organic food is the basic requirement of this era where everything is
digitalised and reducing the manual power which is causing many health problem in humans.
Therefore in the menu designing it is essential for the food firm to involve all the nutritional
values such as vitamins, iron, magnesium along with the few exposure to the pesticide that are
naturally grown with food and veggies. Hotel grantely will proceed to design the menu that listed
all the nutritional ingredients with less pesticides, it will help them to attract the customer for
their product as well as enable them to again visit their premises.
Critically analysis on sustainable menu planning
Sustainability in the menu planning refers as decision taken by the organiser in selecting
the food and beverages that meets sustainability for serving it to the clients. Their choices have
usually major impact over the environmental footprints. Sustainable menu helps the firm to
increase their customer base which is essential for sustaining in the competitive market (de
Visser-Amundson and Kleijnen, 2020). Therefore for the hotel grantely, they can proceed to
design the menu which reduces the environmental impact by decreasing the waste, or energy
conservation, it will help them to develop the competitive advantage in their business.
Localising the supply chain process: Restaurant always chooses the product which are reliable
in terms of cost as well as consist of nutrition. For sourcing the raw material requires the
transportation to bring the commodity directly from farm to warehouses, it causes the pollution
also responsible for other environmental damage. Therefore to meet the sustainability, hotel
grantely can proceed to buy their raw materials from the local market, it will be beneficial for
them to reducing the transportation cost as well as good for the local farmers.
Develop partnership with community: For smooth running of the business it is important to
maintain the good relation with the community. For promoting the growth in society firm can
proceed to hire the employees from community or to conduct the charity program so that
communal people will support their business. Hotel grantely will begin to collaborate with the
local farms or gardens so it can be beneficial for developing the special menu, in which the
ingredients are produce from their neighbourhood farms (Filimonau and Delysia, 2019). It helps

them to remain consistent in the competitive market by delivering sustainable goods and
services.
Minimise the portion size: It is seen that large size portion always end up in trash bin, it is not
good for the sustainable growth. Therefore it is suggested to the hotel grantely to reduce the size
of cutlery items as plates so that it reduces the food wastage, it will help them to accomplish their
sustainable goals.
Update and shrink the menu seasonally: Shrinking or updating the menu does not mean to
change the complete menu; it is just to update it according to the season. By which firms will be
able to reduce the cost on other dishes which are not in demand, they can proceed to invest on
seasonal food so that their customer will enjoy the meal. Therefore, hotel grantley hall can also
begin to update their menu according to the season, it will allow them to save their money for
other process, also helps them to grow in their market by fulfilling all the requirements of the
customer (Kim, Barber and Kim, 2019). Having sustainability goals will make the firm to
proceed with strategies and planning that accounts the less impact over the environment, or to
develop the competitive edge for the business.
CONCLUSION
This report have discussed hospitality operation and its importance in business organization.
There are different operation in hospitality such as food and beverage operation, travel and
tourism and entertainment and event. Later this report has discussed different type of food
production system available with hotel in management of their business operation. Later this
report has discussed different type of food and service methods such as silver service method,
American, buffet and cafeteria food service method. These method of serving food allow hotel to
create better experience for guest and increase their level of satisfaction with their service. Later
this report has discussed menu planning consideration and constraints required when planning
menu or designing menu in management of food. At last this report has discussed sustainable
menu planning consideration and analyse how this provide competitive advantage to hotel in the
hospitality industry.

REFERENCES
Books and journals
Casado Salguero, G. and et.al 2019. Competitive intelligence and sustainable competitive
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Cousins and et.al., 2019. Food and beverage operations and management.
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de Visser-Amundson, A. and Kleijnen, M., 2020. Nudging in food waste management: Where
sustainability meets cost-effectiveness. In Food waste management (pp. 57-87). Palgrave
Macmillan, Cham.
Dopson, L.R. and Hayes, D.K., 2019. Food and beverage cost control. John Wiley & Sons.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management, 71, pp.234-245.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
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Goh, E. and Jie, F., 2019. To waste or not to waste: Exploring motivational factors of Generation
Z hospitality employees towards food wastage in the hospitality industry. International
Journal of Hospitality Management. 80. pp.126-135.
Jones, P. and Comfort, D., 2019. Sustainable development goals and the world’s leading hotel
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Kim, Y.H., Barber, N. and Kim, D.K., 2019. Sustainability research in the hotel industry: Past,
present, and future. Journal of Hospitality Marketing & Management. 28(5). pp.576-620.
Mahafzah and et.al., 2020. Impact of customer relationship management on food and beverage
service quality: The mediating role of employees satisfaction. Humanities & Social
Sciences Reviews, 8(2), pp.222-230.
Melissen, F. and Sauer, L., 2018. Improving sustainability in the hospitality industry. Routledge.
Online
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