Hospitality Operations (pdf)

Hospitality
Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Key milestones of history, origin and development as well as categories of menu within
food and beverages outlets.....................................................................................................3
P2 Roles and responsibilities of food and beverages managers within different food and
beverages department.............................................................................................................5
P3 Menu engineering and identification of factors and systematic approach of menu
engineering.............................................................................................................................6
P4 Identification and critical analyses on the issues involved in implementing various
strategies.................................................................................................................................3
REFLECTION.................................................................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Hospitality operations is a framework of business skills and understanding to work in
wide areas within this multifaceted industry. These areas include house-keeping operations,
front-desk management, food and beverages and human resource planning. This report will
analyse thoroughly the development and menu engineering at the most luxurious Hotel
Lanesborough that is situated in London and serves several facilities like accommodation,
restaurant as well as bars, club, spa, gym and swimming pool (Myung, McClaren and Li, 2012).
This project also flashes need as well as roles and responsibilities of food and beverages manager
at the hotel. In addition to this, report also focuses on issues that may involved in implementing
various strategies that help in menu planning at food and beverages concerning healthier options
in the menu.
TASK 1
P1 Key milestones of history, origin and development as well as categories of menu within food
and beverages outlets
A menu is list of food and beverages that are offered to customers in a restaurant. Menus
were one introduced in China during the second half of eighteenth century and chosen from
Latin word “minutes”. The original menus were prepared on small chalkboard that was called as
“a la carte” in French, whereas establishment of restaurant menus allowed customers to choose
from a list of unseen dishes, where the charges are fixed and customers can select and spend
accordingly on their food.
History of Menu: The main concept behind making a menu is to allow customer to
choose their favourite meal from the available food category that is present in the restaurant. The
concept allow customers to select for their choice which makes them feel good and enjoyable.
Along with this, menu also contains price of each dish so that customers can finalise their
product according to the price only.
Basic categories of menu: Various restaurants offer different menus depending on such
as their theme, culture, customer and other service style. The menus have different categories
like à la carte menus, beverages and bar menu, static menus, Du-jour menus and dessert menus.
à la carte: These menus are designed in a way that prices each food item separately and
often contain great choices for customer. There are number of combinations guests can choose