Factors influencing menu pricing in Four Seasons London Restaurant

Hospitality
Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
1) Creativity and synthesis of Food production systems, Food and Beverage Service systems.1
2) Roles and Responsibility of restaurant manager of Four Seasons Hotels..........................3
3) Factors influencing menu pricing in Four Seasons London Restaurant............................5
4) Analysis of constraints of menu planning within operations of Food and Beverage.........7
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Hospitality can be referred to as the relation that prevails between the guest and the host
and the initiatives taken by the latter to satisfy the needs and choices of former. Operations
management within the confines of hospitality sector is concerned with procedures such as
planning, implementing, monitoring and controlling. All of these provide assistance to an
enterprise functioning within hospitality industry to cater to the demands of customers in an
effective and efficient manner. The most prominent sub sectors of hospitality are acknowledged
to be hotels and restaurants.
The present project is based upon Four Seasons London which is one of the most
renowned hospitality organisations of UK. This entity serves a large number of customers on a
daily basis by providing them with offerings such as accommodation, food & beverage, event,
catering etc. The project consists of an overview of food production systems as well as food &
beverage systems. Further, it comprises of roles as well as responsibilities of restaurant manager.
At last, it covers factors impacting over price of menu along with constraints and considerations
of menu planning.
1) Creativity and synthesis of Food production systems, Food and Beverage Service systems
Food production can be referred to as a procedure through which raw materials in a food
and beverage outlet is converted into finished goods, ready to be consumed by users. To execute
this process, restaurants across the globe make use of a range of food production systems. Such
different types are acknowledged to be Centralised systems, Cook Chill system, Cook Freeze
system and Sous Vide. Out of all of these, the food and beverage outlet within the premises of
Four Season Hotel take into use 2 major systems, namely, Cook Freeze and Cook Chill system.
Cook Chill system:
This is a system that witnesses normal food preparation whereby food is kept in
excessively chilled refrigerators with temperature ranging from 0 to 3 degree Celsius to store it
for long run. Such kind of food is reheated at the time of demands from guests or consumption.
The restaurant of Four Seasons London make use of this system in order to prepare food that can
last for a longer time so that the demands of guests can be fulfilled in due course of time.
Cook Freeze system:
1