Hospitality Operations: Food & Beverage Service System and Production

This document provides an overview of the role and responsibilities of food managers in the hospitality industry. It also discusses the factors that affect menu pricing and the considerations and constraints in menu planning. The document focuses on the food and beverage service system and production in the hospitality industry.

HOSPITALITY OPERATIONS
(MA VK)

INTRODUCTION
Hospitality and operations management termed out as the professional that is qualified to
manage, coordinates and control the activities in relation to hotel sections with regards to room
division department, reception, laundry services etc. Additionally, it is considered as business
administration practice which continuously work to raise operational efficiency and to reduce
operational cost (Hansen and Cheong, 2019). It is the process of making balance between input
and output so that firm can generate more profit and can utilise resources well.
Study is based on Four seasons hotel which is the popular firm that serves luxurious
services to consumers. It is private hospitality that is headquartered in Toronto, Ontario, Canada
etc.
Furthermore, study will cover responsibility of manager who works in food and beverage
industry. Also, report will focus on analysing the components that affects the menu pricing.
Lastly, analysis will be given on menu planning consider' and constraints within food and
beverage operation.
LO 4
Description on food & Beverage service system and production
Creativity and innovation can be termed out as lifeblood of food industry and this is also
crucial for ensuring profitability and survival. Henceforth, the demands and expectations of the
customers are continuously increasing and retailers are seeking for new commodities to meet out
the desire expectation of customers (Bingen, 2019). In order to accomplish it, food companies
needs to be formal and by adopting the market focused innovation system they can able to
actively manage the all process of food production system. Innovation is the technique that aids
to add significant importance to food business. On the other hand, innovation in food sector is
key driver that aids firms to deliver strategic goals and to achieve the long term competitive
advancement. With the changing world, there is need to take the step in the way food and
beverage conducts the business. Thus, number of opportunities are defined in following manner
as are-
Developing new business model to respond consumer needs- In the present scenario, the
consumers are carrying out food and drink solution that resonate with the way that live their
lives. Providers of food interpret the consumer requirements in innovative ways. By developing

the model of the business the entity can perform their business activities in more streamlined
process.
Utilising techniques to reach and inform customers- There are huge development in how
foods can supply directly to individuals. The need of technical advancement plays the crucial
role within the food and beverage sectors ( Choi, Guo and Shi, 2019). Technical advancement
assist to present opportunities that enables to cope up with present need of consumer to meet out
the dietary requirements. By use of effective technical advancement the enterprise can render the
best services to its customers.
Personalising commodities to meet dietary requirements- The future for the nutrition is closer
to understand to the dietary needs at the level of individual ( Nakandala and Lau, 2019).
Additionally, sensory research is understanding and responding the dietary requirements of
consumers, explores the differences in taste preparation and perception of individuals about the
choice of foods etc.
Recognizing challenges and opportunities- To embrace and drive change with innovation is
one of the best solution within food and beverage industry. Additionally, change is terms to
integration with innovation ( Mensah and Julien, 2011). This is very crucial to integrate with
techniques, digitalization and sustainability with develop needs of market with flavour of
innovation. To run out the business activities in the streamlined manner, this is very crucial to
identify the challenges and opportunities within the market. By undertaking the suitable course
of actions the entity can undertake their business activities in efficient manner.
Regulation and food safety- Company has consider regulations which manage food production
system at workplace. In terms to attract the customer the entity needs to undertake the business
operation that runs at the safe and attractive business practices. This is also one of the effective
way that helps to gain completive business advancement.
There are different kind of food and beverage services but the category of food services are
defined in following manner as are-
 Table service- It is service that considered as to broader category of service style as
serving the orders of guest. In this, guest needs to be treated with eye contact and warm
welcome.
 English service- This is defined as service in which food needs to be placed on large
platters and also in large bowls.

 French service- It is termed out as detailed and highly skilled type of service.
 Silver service- The restaurant that has only fine dining or speciality restaurant that only
use the silverware due to high maintenance and investment cost.
 Cart service- In this service, Food and beverage partially cooked from kitchen and
brought to the area of service.
 Snake bar service- In this kind of service, the stool can be placed on counter so that guest
can order and eat at the counter itself.
Analyse the role and responsibilities of food manager
Food managers of the enterprise needs to undertake business operations that assist with
the management of food and beverage managers protocols (Gorris, 2005). In addition to it,
managers are required to undertake the forecasts, plan and must have control over ordering of
food and beverages for a hospitality industry. Managers has to undertake the finance related
process. To streamline the business function of the Food and beverage managers there is needs to
undertake the approaches that bring better suitable course of actions. Henceforth, the role and
responsibilities of restaurant managers are defined in following manner as are-
 Communication skills- It is the duty of Restaurant manager to use effective
communication with staff members so that better and effective working can be
conducted. Communication is the essence of management that plays crucial role in terms
to carry out the smooth working within enterprise.
 Managing staff- Restaurant managers needs to be accountable for the services as hiring
talent, giving them training etc. (Jacxsens, Kussaga and Uyttendaele, 2019). They need to
undertakes the business services that helps carry out the business functions in proficient
mode. By managing the staff of the firm and to recruit the skilled professional who can
contribute maximum to the enterprise can leads to gain competitive advancement.
 Customer service- Managers of restaurant managers needs to be responsible towards to
sure about the needs of the consumers that must be addressed and attended in order to
maintain the high standard services (Jacxsens, Uyttendaele and Luning, 2010). In order
to be competitive within the market, Food and Beverage managers needs to be
accountable for analysing the trends that helps to undertake business functions in
appropriate mode.

 Ensure health and safety standards- It is the prime responsibility of restaurant managers
to comply with health and safety laws. He is responsible for overseeing the order and
cleanliness of dining areas, kitchen areas and restroom areas so that restaurant can carried
out their performance effectively.
Duties of food and beverage managers-
The F&B managers must be responsible for overall operations of restaurants and they
must undertake the services that aids to hire the staff, purchase the food commodities and also
must be sure about to trained the staff about the food preparation (Luning, Jacxsens and
Marcelis, 2011). In addition to this, duties must be involving of the interviewing, hiring,
training, scheduling and managing the employees to carry out the better business activities.
Henceforth, this is defined in the following manner as are-
 Training- Manager has to provide adequate training facilities to the staff about handling
of customers and preparation of food etc. as this helps to undertake effective business
practices. With help of providing proper training facilities the enterprise can able to carry
out business practices in more advanced manner.
 Interviewing- At the time of undertaking the interview, Restaurant managers needs to be
sure about the skills and capabilities for what they hiring. Thus, skilled and efficient staff
aids to bring out the best within the enterprise. It can be one of the effective way to
undertake the business activities efficiently and effectively.
 Scheduling- Restaurant managers needs to undertake the business activities in manner
that carried out each thing in more scheduled manner. With the use of proper scheduling,
the entity can able to render the business practices at the efficient mode.
LO5
Factors affecting menu pricing
Hotel as Four seasons need to set prices of their products and services and food that they
are providing to their customers. Need to set prices to analyse overall profitability of their
business. Prices need to be effective with ability to attract customers at a large scale. Pricing is
required for overall smooth working of business. Thus, pricing decision of the commodities are
affected by the internal as well external components and these are defined as-
Products life-cycle-

Stage at which commodity is in its products life cycle impacts the price of commodities.
introductory stage is the phase in which firm has to take the lower prices of the product to attract
the commodities. Growth stage is another phase in which entity needs to increase the price of the
commodities to undertake the better and effective services within the enterprise.
Credit period offer-
In addition to this, longer credit period leads to higher the price. Therefore, if credit
period is low then price will automatically will reduced. . This is the situation that impacts the
menu pricing decision of the enterprise.
Promotional activity-
It is the activity that determines the prices of commodities and services. If enterprise is
spending high amount in promotions, then definitely cost of product will be increased in order to
recover cost of promotional spending.
Income of customers
Hotel as Four seasons need to analyse income of their customers with increase in income
it also increases prices of food (Seyitoglu, 2017). Due to increase in income an individual is able
to pay higher prices for products services they are using. Due to development of standard of
living an individual is able to pay for their overall development to improve their effectiveness.
Increase in income help to develop drive to use luxury products and services.
Taxation policies of government
Taxation policies set by government effects prices set by hotel. Increase in taxes by
government on hotel luxury also increases prices set by government. Tax on quality products
effects overall development of hotel four seasons.
Weather
Crops are affected during weather which effects overall development and utilization of
their services. Due to bad weather crops are not able to grow according to requirement and due to
shortage it also increases their prices in market and effects their overall development. In good
season where crops are fully grow-ned and available in market and able to use effectively

towards achievement of organizations objectives. Growing season help them in their
development and to improve effectiveness of their hotel services.
Pests
Large number of pests and diseases effects crops which lead to increase in their prices
and damage whole working of hotel industry. This type of pests damage the crop which lead to
shortage and increase in their prices in market.
Transportation cost
Crops or food products need transportation from one place to another and are not able to
work according to requirement with effectiveness towards development of hotel. Crops or
vegetables which are required for preparing food products need to be transported and stored to
use them on time.
Labour cost
Need analyse the lost of labour and chefs that are required for development of business
and those who help to develop quality products for business to achieve their goals and objectives
on time. Due to improve effectiveness of organization a lot of people are required for overall
development of business.
Price of raw materials
Price of raw materials that are required to produce finished good and their availability in
market plays a major role in setting prices for hotel Four seasons (Livat and Remaud, 2018).
Raw material's availability effects their overall price and require maintaining effectiveness of
food products.
External factors- These are the those factors that impacts the pricing decision-making of the
enterprise with external conditions. Henceforth, these as are-
Market trends
Prices prevailing in market and effects overall pricing set by hotel. They need to analyse
ability of their customers to pay for the prices and need to set prices according to ability of their
customers.
Competitors price

Price set by competitor help hotel Four seasons to take decision of price. they need to
analyse their competitors (Hansen and Cheong, 2019). if competition is high then entity can
decrease range of price that means it can offer products at affordable rates whereas if there is low
competition then it can be kept high. Henceforth, if the competition is low than the price may be
kept at high level.
Consumers-
marketer of the enterprise must consider the consumer components at the time of fixing
the prices. In addition this, components of the consumer can be inclusive of price sensitivity of
the buyer, purchasing power of the consumers etc. This can be one of the effective advancement
that undertakes the business operations effectively and efficiently.
Government and legal regulations-
The enterprise that have monopoly strategies, they needs to charge the high price for the
commodities (Bingen, 2019). In terms to protect the interest of public, the legal intervenes must
regulate the price of the products. This is the enterprise that declares the prices of the products
for example- Life saving drugs etc.
Economic conditions-
Marketers needs to undertake the economic conditions that prevails within the market at
the time of fixing the price of commodities (Choi, Guo and Shi, 2019). Consumers do not much
spend money when there is recession situation. So, the marketers needs to reduce the price of the
commodities in terms to influence consumer’s purchasing behaviour.
Description on menu planning considerations and constraints within food and beverage
operation.
Planning can be described as process of selecting the items that must be in the menu and
their cost as well (Nakandala and Lau, 2019). In order to be successful enterprise there is need to
have proper process of menu planning-
Know guest and preferences- In terms to be successful business enterprise, there is needs to
undertake the analysis of marketing trends and current needs of the customers. In terms to
conduct the effective food and beverage operations, the entity needs to understand requirements
of organisation.

Offer variety- In order to render the best services and to be the competitive the firm needs to
offer the variety of options to the consumers. This things can be helpful to attract the customers
and to carry out the business functions in appropriate and efficient manner.
Anticipate special needs- In the current scenario, the entity needs to consider the menu planning
by determining the dietary requirements of the customers ( Mensah and Julien, 2011). The
number of the customers are price conscious so that they needs to offer the low fat vegan
commodities that can helps to attract the customers. It is crucial for food and beverage managers
is required to ensure dietary requirements so that requirements of them can be full filled.
Henceforth, Menu planning can be considered as control point in the service system of
food. Effective menu planning defined as marketing tool that helps to increase the sales and also
enhance the customer check average. However, food service operations menu creates the image
of an establishment.
Menu planning considerations- It is consist of lost of dishes that offered yo customers. This
presented in courses. Henceforth, number of components that needs to be considered whole
planning menus for food services and catering industry are defined in following manner as-:
Type of menus-:
A La cart menu-
 In this, list all dishes available and arranged in course.
 To offer an extensive choice of menu items.
 This allows the customer to select the number and type of dishes.
 Food is cooked to order and there is waiting time.
 It cab be expensive as skill is required to undertake preparation of each dish effectively.
Cyclic menus-
 This is used for special occasion such as wedding, formal and business convention.
 Varies usually depends on budget, venue, number of people.
 This usually prepared in advanced and customer charged a set price.
Functional Menu-
 It is used for special occasion such as wedding, formal, parties and business conventions.
 This is usually prepared in advance and customer is charged a set price.

CONCLUSION
Hereby, study can be summarised as Food production system is inclusive of all processes
and infrastructure that is inclusive of feeding a population, harvesting, packaging, marketing and
disposal the food and food related items. Food and beverage operation manager is inclusive of
multiple level of engaging the right staff from purchasing raw material, undertake preparation of
food and beverage and maintains the quality of service effectively.
The present report has covered the business activities of Four seasons hotel. Also, study
has covered the activities as to analyse the components that affects the menu pricing and
synthesis has been undertaken on menu planning consideration and constraints within food and
beverage operation.
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