Hospitality Operations: Food Production Systems and Beverage Service Methods
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This document discusses various food production systems and beverage service methods used in the hospitality industry. It also explores the concept of menu engineering matrix and its role in increasing profitability. Additionally, it highlights the importance of sustainability in gaining a competitive advantage in the market.
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Table of Contents INTRODUCTION..........................................................................................................................3 TASK..............................................................................................................................................3 1) Examine various kind of food production system..............................................................3 2) Explain different type of food beverage service methods which provides a new insight and knowledge about those which utilized in restaurant...............................................................4 TASK 2............................................................................................................................................6 3) Examine menu engineering matrix in order to restaurants in that way to increasing profitability.............................................................................................................................6 4)Describe concept of menu sustainable in that way to gaining competitive advantages at market place...........................................................................................................................7 CONCLUSION...............................................................................................................................9 REFERENCES..............................................................................................................................10 Books and Journals...............................................................................................................10
INTRODUCTION Hospitality operation is defines as a serviceto work in wide area and get hotel management skills to how to operate and run a hotel with professional business activities. It defines various functions to manage a hotel and its operations. This industry provides a pool of management activities and opportunities to make a career objective in it. In includes function of human resource planning, cousin and dining operations, rooms housekeeping and many more. This report is about a restaurant which is going to be open after three months named as Alfredo’s Italian Restaurant. The restaurant has well settled menu, ll equipments are on their way, and the delivery scheduled is prepared(BILSLAND and et. al., 2020).The main task has left is to engage human resources and sitting system. Th report is going to discus about various kind of food production system in order to prepare sustainable menu planning by analysingengineer matrix. TASK 1) Examine various kind of food production system. Food production system describe engagement of processing food from raw material to the final dish. This system includes various methods of preparing food like picking, pasteurizing, boiling, harvesting and much more. These methods areused by every restaurant in order to prepare and store food for long time. TheAlfredo Italian restaurant is going to take some of these methods into consideration. Broiling:This method is used by every restaurant in order to prepare tasty and delicious food for the customers who desires for hot and fresh food in their meal. As the food is going through heating process and the food remains hot for longer time. This Broiling process is less time consuming.Sothatthefoodcouldbeprovidesimultaneouslytoeverycustomer.The equipments used in this process could be electric heaters, coil, or gas burners. Pickling- This process is very essential for food restaurants in order to save half prepared or raw dishes to a container. So that when customers arise demand for that dishes, it can be prepare every soon which eliminate the delay in preparation. This process could change the taste, flavour, context of the food(Chiang, C.T., 2020).In that case it is necessary to get it use it
priority basis.The Alfredo Italian restaurant must adapt this method in order to serve large number of customer at right time. Fermentation: This method of food is said to be most significant for a restaurant. Restaurants needs to retain large amount of grocery, liquid, and raw foods which could be harm by infanticides and bacteria. Fermentationensure to make it safe from any fungusor insecticides by mixing boric acids and carbohydrates substance which prevent the food from any bacteria or yeast. The main aim of Alfredo Italian restaurant is to serve quality food to their customers, in order to make them satisfied and loyal towards the restaurant. Chopping and slicing:This method is most easy and proves to be saviour for chefs which require pre cuttingand slicing of vegetable in order to storefor the duration hours of food processing. As per customers order the food will be prepared making use of nicely chopped vegetables. Use of this process enhance hotels goodwill and fast services. Also, Alfredo Italian restaurant must aware of storing vegetables to provide quality taste and fresh meal. Grinding:A restaurants food menu consist various food and liquid meals which needs to be prepared at early basis(Chiang, C.T., 2020).Liquid formation takes much time to grind and adding flavors to it. For this context, grinding ensures the foodhas almost readyto serve just after its pouring . It creates a simple and easy procedures for restaurants which deals in many customer service at equal time. Hence, these food presentation methods are really helpfulfor huge operations in hotels. As it involves food preparing techniques to eliminate delays andencouraging fast services. Alfredo Italian restaurant is best known for its Italian cousinrestaurant which requires need of this methods under their kitchen. 2) Explain different type of food beverage service methods which provides a new insight and knowledge about those which utilized in restaurant. Food services involves various task rather than just only preparing food and serve it to customers. It requires other procedures to make their serving in unique way as customers look to eat athotel for their innovative services and proper dinning facility.This process includes various food serving style and methods which is essential in order to make a restaurant to higher level.Alfredo Italian restaurant has to adapt these methods to serve their best potential and ensueswhattherequirementtomaketheirservingsuccessful.Thesemethodscouldbe understood below:
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Buffet service-: this is one of the most popular and most demanded method of food service which is used by many quality approved restaurants. This method is well known for marriages, parties in which number of people gatherings involved, buffet system is very essential for these gathering in order to provide serving into attractive manner and on prescribed time. Alfredo Italian restaurant has to useThis method which involves management of furnitures like table chairs and entertainment facilities like sound system, projectors to make the service more attractive for customers(Chonand et. al., 2020).Also, this require huge kitchen essentials and equipment as perthe number of guests such as cutlery , plates, bowls and other serving materials. waitersmust ensure to fill empty sections which require theirproper attention towards the offerings. French service: this is a method which is rarely used by hotels or only used by luxurious restaurants which have huge budget and financial stability to provide these services. S it requires more of professional into work whether its would be waiters, chefs or any other employees. This method is cost taking and require huge control over the services. in context withAlfredo Italian restaurant, they could use this method to gain competitive advantage onto hospitality sector by providing french service. That offer customers a luxurious dinning style by professional chefs with their unique methods andtechniques of serving. Under these services, thewaiters and caters are highly skilled in making innovative interior and customer greetings. Table service: This method is also a well known and popular amongst restaurants but there are some differencebetween table services. Hotel provide tale facility as per customers demand which include round tables or standing tables with servings of innovative design and decoration. These services could be customized as per guests special requirement for their special occasions. The table prepared in most decorative in unique manner for these special occasions and charge high prices for it(Demirciftci and et. al., 2020).in context withAlfredo Italian restaurant, they could have used this method for their new and existing customer to provide them a new experience of dining. The waiters and staff used to greet guest with respect and with some greeting. This reflects standards. Take way services: This method involve services for customers convenience at their preferredtime,as is provide online and offline services for food orders. Restaurants provide
these services in order to be effective and efficient into their delivery. Many customers requires to order food and take it as per their convenience. In context with the chosen restaurant, these method could be beneficial for their nearby customers to avoid delivery charges. Therefore, there are other methods for dining style which mainly restaurant make their full use. The above discussed methods are the best out of them which take the hotel to achieve high goals and customer base. And increase there chances to make full use of opportunities to gain competitive advantage. TASK 2 3)Examinemenuengineeringmatrixinordertorestaurantsinthatwaytoincreasing profitability. Engineer matrix in hospitality industry is essential and required procedure. This matrix shows the menu prescription of a restaurant which involve its variety of food items and beverages. Restaurants use this matrix to make effective strategies and innovative ideas to create menu in a attractive manner this matrix is a continuous process for a hotels as it involves future planning of prices, demands of customers and also focus on customer factors like age, standard etc. by analyzing these factors, restaurant build their strategy in order to achieve high profits as well as customer satisfaction(Fernández-Pérez and et. al., 2020).Alfredo Italian restaurant needs to evaluate this matrix in an appropriate manner by analyzing below mentioned points: Cost:thisis very required and most attentive one to get focus on. Minimizing the cost will only lead the restaurantto profit maximization. It requires the procedureof analysis food cost by indulging all the expanses and service cost. A restaurant carry out several activities at daily basis so that it is necessary to identify all factor cost tomake the production effective. Food menu provides all the item that a customer demand for. For that it include maintenance charges, raw material cost and others that need to be considers by the chosen hotel. Categorized menu item:menu items are divided into four elements named as puzzles, plow horses, stars, dogs. Restaurant include these element in their menu to make it attractive as well as cost saver which leads them to attain high turnover. Using if these elements resultin advantages for the chosen hotel.
Stars:under this first element of this matrix, the mane shows the stars which reflects this matrix focus on achieving popularity and high fame amongst customers. This requires use of effective strategy and creates standard in the restaurant services which make it profitableand standardize reputation into the market(Gardini and et. al., 2020).The chosen restaurant could take competitive advantageby using good promotional strategy to analysiscustomer demand and market trends. Puzzles:this element shows the situation and position of restaurant into market as it reflect how the restaurant is standing into its standards and popularity amongst customers. This element focus on building high strategies to make their food menu competitive and unique compare to other restaurants. Mainly people will prefer to go popular and standardized restaurants as they could not sacrifice in their lifestyle. Which decrease the sales of lo less popular restaurant due to high competition in the market. Low horses:under this situation, restaurant attain high popularity goals but deals with low sales and profit due to their high standards and non affordable prices for middle class customers. it requires to developtheir menu in such a manner that shows low expensive items and quality meals for every class of society(Gebbels and et. al., 2020). Dogs:In this situation a restaurant move to the situation of low profits and low sales into the market, through which they have to face huge competition into market because of other popular hotels. In order to overcome with this situation restaurant need to maintain high competitive workforce as well as effective planning and organizing must be done. Therefore, these matrix help to understand what market and customer desired for the industry and make them produce according to the requirement. It proves to be efficient and innovative to attract more number of customer, so that it tends to attain every goal of a restaurant. 4)Describe concept of menu sustainable in that way to gaining competitive advantages at market place. Every business industry provides their product and service with the motive to make their long term contribution towards society and communities. In that respect, they must have ensure about their survival due to growing market trends and competitionwithin the industry. In context with Alfredo Italian restaurant, they focus on long term achievement in their hospitality
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industry by making every possible efforts into their operation.Sustainability is as import as surviving for life, businessmust also get a valuable life into the market to creates its name and power by making best of their potential towards environment.Food sectors must go through with the following aspects to make sustainable growth. Recycling: This process is a necessity and must for environmentwelfare which every industry focuson their operations criteria. In order to maintain sense of feelingtowards environment a business must perform with the view to make within favor of society, restaurants must use recycling process and eliminate wastage of material by using in n effective way through glass tins, plastic and cardboard (Goh and et. al., 2020). This activity towards environment make an organization more effective and eliminate the wastage of unwanted products by recycling and reusing. This process prevent natural resources from getting any harm. Food wastage:this element is significantly the most important one for both the organizationand environment.Wastage of food leads to wastage of cost and hence, low profitability. Restaurant need to makes effective menu and its quantity ingredients in order to avoid unnecessary food ordering. A food industry must ensure not to waste food into dustbins rather provide to the needy and poor people. This activity towards environment will positively impact on hotel sustainability. In house production:the chosen restaurant is making use of organic farming production so that farming secure with the hotel standards and beliefs.. They use organic substances in by producing fresh vegetableand spices to make effective use of natural resources. This improves restaurants sustainability by maintaining customer satisfaction. Also, they could grab market opportunities to make full use of effective strategies available in the market. Customer feel more concern about using healthy product into their meal which leads to unique andeffective customer base (Hall and et. al., 2020). Supply chain system:A restaurant is focus towards its promotional and build main motiveto increasereachtowardslargecustomers. For which theyrequireeffectiveand productive supply chain that enhance the turnover of the hotel. These distribution process will require large area and relations with their customers whichcreates mouth publicity amongst their friends, family and relatives. This strategies enhance the chances of increasing regular customers towards the restaurant.Alfredo Italian restaurant is going to adapt large distribution network through outside suppliers and other promotional campaigns.
. seasonally:hotel sustainability is depend on their foods and services by ensuring the demands and seasonal requirement. Ingredients and vegetable are mainly found seasonal wise, in order with that restaurant must update their menu as per the seasons so that costumer would not get confused and less satisfied(Motta and et. al., 2020). The above discussed elements are beneficial for planning of menu and its requirement as per the environment demand. By adopting these factors Alfredo Italian restaurant could achieve its sustainability for longer time and give a face to other hotel for competition. CONCLUSION through analysing the operations regarding hospitality industry, it is well concluded that food production methods have their high demand in a restaurants kitchen in order to make efficientmeal serving without wasting time. Also, it has well signified the various aspects of food beverages system as it is necessary to create a unique and innovative image in the ways of customers which help in attracting them and retain their trust for long period. Engineering matrix has shown the significance of effective menu listing in the restaurant through which it can attain sustainable growth by ensuring proper methods.
REFERENCES Books and Journals BILSLAND and et. al., 2020. Virtual internships and work-integrated learning in hospitality and tourism in a post-COVID-19 world. International Journal of Work-Integrated Learning. 21(4). pp.425-437. Chiang, C.T., 2020. Developing an eMarketing model for tourism and hospitality: a keyword analysis. International Journal of Contemporary Hospitality Management. Chiang, C.T., 2020. Developing an eMarketing model for tourism and hospitality: a keyword analysis. International Journal of Contemporary Hospitality Management. Chonand et. al., 2020. The Asian paradigm in hospitality and tourism. Journal of Hospitality & Tourism Research. 44(8). pp.1183-1202. Demirciftci and et. al., 2020. A tabulation of information technology and consumer behavior in hospitalityrevenuemanagementresearch.JournalofHospitalityandTourism Technology.BILSLAND, C., Nagy, H. and Smith, P., 2020. Virtual internships and work-integratedlearninginhospitalityandtourisminapost-COVID-19world. International Journal of Work-Integrated Learning. 21(4). pp.425-437. Fernández-Pérez and et. al., 2020. Ambidextrous intellectual capital in the haute cuisine sector. International Journal of Contemporary Hospitality Management.32(1). pp.173-192. Gardini and et. al., 2020. The Routledge Companion to International Hospitality Management. Routledge. Gebbels and et. al., 2020. Conceptualising patterns of career commitment: the leaving process in hospitality. International Journal of Contemporary Hospitality Management. Goh and et. al., 2020. Four decades (1980-2020) of hospitality and tourism higher education in Australia:Developmentsandfutureprospects.JournalofHospitality&Tourism Education. 32(4). pp.266-272. Hall and et. al., 2020. Introduction to halal hospitality and Islamic tourism. The Routledge handbook of Halal hospitality and Islamic tourism.pp.1-18. Motta and et. al., 2020. Lending technologies and access to finance for SMEs in the hospitality industry. International Journal of Hospitality Management.86. p.102371.
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