Sustainable Menu Planning for Competitive Hospitality Operations

This report discusses different types of food production systems, food and beverage service methods, menu planning considerations and constraints, and sustainable menu planning for competitive hospitality operations in the context of Hilton Hotel. It emphasizes the importance of sustainable menu planning in attracting consumers and enhancing competitiveness in the industry.

Hospitality Operations
(TP)
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INTRODUCTION...........................................................................................................................3
LO4..................................................................................................................................................3
Critically analyse different types of Food production systems available in the hotel you have
been selected for the position of Food & Beverage Management Trainee............................3
Demonstrate different types of Food and Beverage Service methods available in all the Food
& Beverage outlets within the hotel you have been selected for the position of Food &
Beverage Management trainee...............................................................................................4
LO5..................................................................................................................................................6
Analyse different menu planning considerations and constraints when planning for a menu for
the Food & Beverage outlet of the hotel................................................................................6
Identify and critically analyse sustainable menu planning considerations to be competitive in
the market...............................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
Hospitality industry is broad category in which different type of organisations are
conducting their roles and responsibilities in terms of event planning, food service, lodging,
travel and tourism, restaurant extra. Present report is conducted on Hilton hotel which is offering
wide range of products and services to consumers with high quality (London Hilton on Park
Lane. 2021). This hotel is serving large number of consumers in London with different type of
services and facilities. Present report include discussion of on different type of food production
system available in respective hotel, various forms of food and beverage serving methods and
different types of menu planning consideration and constant. In addition to this report also
include discussion on Sustainable menu planning consideration.
LO4
Critically analyse different types of Food production systems available in the hotel you have
been selected for the position of Food & Beverage Management Trainee.
Food production system is mainly termed as process input and output which is needed to
feed a defined population. In terms with hospitality industrial sector food production system
plays important role in which food production department involves in the process operation of
food and assigned with the roles and responsibility of supervising, maintaining and monitoring
quality of food with help of effective food production system (Abusin and Mandikiana, 2020). In
terms with Hilton Hotel, food and beverage manager is responsible to select the right
combination of food production system in order to make sure that it will have positive impact
upon food department overall output and help Hilton hotel to serve consumers in an effective
manner. That are different types of food production systems available in Hilton Hotel which is
essential for food and beverage manager trainee to understand in order to conduct roles and
responsibilities in effective manner:
Cook chill system
It is a type of food production system which is basically based upon normal cooking and
preparation of food which is followed by rapid chilling then stored in a controlled low
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temperature condition above freezing point. In this food get subsequently re-heated in immediate
manner before consumption. Furthermore, in this system the chilled food is duly regenerated in
finishing kitchen and need low capital investment as well as minimum staff. This food
production system in Hilton Hotel helps in storing food production and helps in the regeneration
process due to preserving the quality and taste of processed food items.
Cook freeze system
Cook freeze system is mainly associated with storage production and regeneration of
food product. This system is been implemented in catering operations of Hilton hotel in this
system staff members have the ability freeze prepared food as well as cooked dishes in different
types of storage of chill foods in a refrigerator or already frozen commodities in a deep freeze.
This allows food department of Hilton hotel to make more productive use of kitchen staff
(Gliessman, 2021). Along with this with the, help of this system Hilton Hotel enable economy to
be duly introduced into the staffing. Furthermore it has been underlined that this system is being
implemented in Hilton hotel in order to duly preserve quality and taste of prepared food with the
help of special procedure which helps in assisting freezing.
Continuous flow
This system in Hilton Hotel basically inclusive of production line approach within which
various elements of production processes which is effectively separated. This system helps
Hilton Hotel food and beverage department to produce food products in effective manner with a
continuous flow.
Sous Vide
This is a form of cook-chill: a combination of vacuum sealing in plastic pouches, cooking
by steam and then rapidly cooling and chilling. The objective is to rationalise kitchen procedures
without having a detrimental effect on the quality of individual dishes
Thus, according to the above-mentioned analysis it has been identified that different
types of food production system helps Hilton hotel to conduct their food and beverage operations
in effective manner which helps in satisfying consumers at great extent. These food production
system is essential for a food and beverage management trainee to understand in order to conduct
roles and responsibilities accordingly.
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Demonstrate different types of Food and Beverage Service methods available in all the Food &
Beverage outlets within the hotel you have been selected for the position of Food & Beverage
Management trainee.
French service
French service in Hilton Hotel is among highly skilled and detailed form of service which
is very expensive and elaborated. In this chef demonstrate various skills which is being prepared
in front of consumers. It has been identified that in this type of service beverages get served from
to right. This is quite expensive as in this professional waiter are required to serve in a slow and
proper manner. Furthermore, it had been identified that in Hilton Hotel French service requires
high luxurious decor and ambiance.
Buffet service
Buffet service mainly displays food which is in chafing dish on tables or counters. In this
consumers get to help themselves to take food as much as they want or would like to eat.
Furthermore, it has been underlined that in this form of service cutlery and plates are kept at the
starting of the buffet counter. In addition to this staff are required to constantly keep the buffet
containers full with the help of proper observations (Kannan and Anandhi, 2020). Along with
this in this form of service special planning as well as attention is needed for buffet layout and
this form of service is mainly been done in Hilton for large party or gathering. In this hotel
ensure proper cleaning nervous during buffet service.
Cafeteria service
This is a form of service is mainly used in staff cafeterias and canteen which have fixed
or limited menu. In this form, services are restricted to other people with limited space and with
basic facilities. This form of service is being provided by Hilton hotel to its staff members.
English Service
In English service, food is required to be placed on large platters or in a bowl which is in large
size. In addition to this it has been identified that in this form of service food product portions are
then deliver to the guest table by service or waitress once the host checks and duly approved the
food. In this form of food service waitress and service providers are not required to be highly
skilled (Kremen, 2020). It has been underlined that in English stories the type of service need a
little dining space or area.
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Thus, from the above-mentioned analysis it has been identified that with the help of these
forms of food and beverage service method Hilton Hotel food and beverage department ensures
delivery of food and beverage services to consumers and staff in a well-defined and effective
manner.
LO5
Analyse different menu planning considerations and constraints when planning for a menu for
the Food & Beverage outlet of the hotel.
Menu planning is mainly defined as a process which include selection of the decision
which is required to be included for each meal such as side dishes, main dishes and desserts. For
organisations like Hilton hotel menu planning plays important role as it allow them to serve large
base of consumers and enhance organisation brand image in market. Furthermore, it has been
evaluated that menu planning is important as it saves money in time. It also help hotel manager
to conduct all managerial and operational activities in effective manner. There are number of
menu planning consideration in Hilton hotel which is required to be effectively emphasize in the
planning of menu, some of them is discussed below:
Use of menu language:
This is one of the most important consideration and constraints. It is essential to
undertake in the process of planning for menu as language play important role which helps in
influencing customers in a well define and effective manner. With also help organisation use
menu as a marketing tool which helps in enhancing the overall sales. Language plays important
constraint for Hilton hotel, as in this hotel ensures that language which is understandable to the
maximum public is being used to influence them. Along with this, Hilton hotel takes advantage
of language by evaluating the geographical region of allocation.
Competition:
It is one of the most important constants which is essential to be considered in the process
of the menu. This factor plays important role in Hilton hotel menu planning process. This hotel
effectively evaluates rival strategies and other policies in order to develop a menu which offer a
competitive edge to them in industry (Mota-Gutierrez and Cocolin, 2021). In addition to this
with help of evaluating competitive strategies in terms of menu planning, Hilton Hotels evaluates
menu pricing techniques and other factors to develop an attractive menu to attract consumers.
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Cost factor:
This is one of the most important constraints, it is this process of Hilton hotel menu
planning in which organisation after effectively evaluating consumer purchasing behaviour,
income level of individuals within country develop menu. This helps organisation to offer
products and services as per the consumer income level in order to generate higher sales.
Number and capability of staff:
According to this consideration in the planning of menu as per the is analysis of number
and capabilities of staff in this Hilton hotel serves consumers as employee competence and skill.
It is one of the most important considerations which help hotel to duly offer services to
consumers.
Thus, according to the above-mentioned analysis it has been identified that with the help of
emphasizing upon different type of planning considerations and constraint Hilton hotels develop
menu which helps them to influence consumer attention and influence them to buy dishes and
beverages in more effective manner.
Identify and critically analyse sustainable menu planning considerations to be competitive in the
market.
Hospitality industrial sector is highly competitive in which number of organisations are
engaged in the process of implementing competitive strategies and tool to influence consumer
behaviour towards organisational offerings in order to enhance sales and overall profitability.
Hilton Hotel is operating in hospitality industrial sector and is facing high competition from
rivals like Marriott, Intercontinental, Holiday Inn etc. All these organisations are taking
advantage of competitive strategies and techniques to attract large number of consumers (Salimi,
2021). In this to enhance overall competitiveness in industry it is essential for Hilton hotel to
analyse the importance of sustainable menu planning consideration in order to attract attention of
large number of consumers. It has been identified that individuals from all around the world are
emphasising towards protection of environment and food in which they are more focused
towards lesser food wastage and other sustainable measures. In this with the help of undertaking
advantage of this opportunity Hilton Hotel can include aspects such as localising the supply
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chain, updating their menu and in seasonal basis and taking advantage of in-house production
starting, reducing portion size to reduce overall food wastage and serving guests needs can
influence maximum number of consumers towards organisations.
Thus, it has been identified that sustainable menu planning reflects that organisation is
having positive attitude towards selection of food and beverage and emphasizing upon organic,
local and seasonal and having contribution towards decrease in food wastage extra. It has been
identified that with the help of focusing upon sustainability practices hotel can assure transparent
sourcing and preparation by fresh and seasonal and local production services offering, reward to
better cultural practices and focusing upon production in food. This will significantly impact
upon overall sales of organisation (Nandy, Singh and Singh, 2021). In industry in addition to this
it has been underlined that sustainable menu planning is an important practice which helps
organisation to lower down environmental impact assessment enable food mainly aimed towards
avoiding wasting and damage of natural resources and also help organisation to contribute in
climate change. With the help of emphasising upon these consideration in sustainable menu
planning Hilton Hotel can maximize their overall sales and can implement large ways of
consumers attention towards the production services which automatically maximizes company
competitive edge in industry. Thus, from the above mentioned analysis it has been identified that
sustainable menu planning plays important role for organisation with significantly help them to
generate higher sales lead in this competitive market. With the help of emphasizing upon
sustainable menu planning and then Hotel can increase their competitiveness in industry.
CONCLUSION
As per the above-mentioned report has been concluded that food production system is a
process in hospitality industrial sector in which organisation engage in this industry and take
different type of tool techniques and method to prepare food in an effective manner, with the
help of supervising, maintaining and properly monitoring of quality of food and other steps in
order to provide satisfactory services to consumers. There are different type of food production
system in hotel such as system, cook freeze system, continuous-flow etc which help organisation
to conduct food production in a systematic and effective manner. Furthermore, it has been
identified that there are different type of food and beverage service method such as friends
service provider service cafeteria service and English service which helps organisations to
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provide food and beverage services and facilities to consumer as per their needs and demand in
food and beverage. Menu plays important role which helps in influencing attention of consumers
towards different offerings. In this it is essential for hotel to make sure that they use
understandable and recognise language while evaluating competition in industry, undertake
proper emphasize on cost factor in order to serve consumers. Report identifies that to overcome
high competition in this industry sustainable menu planning helps organisation to enhance their
competitiveness in industry.
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REFERENCES
Books and Journals
Abusin, S.A. and Mandikiana, B.W., 2020. Towards sustainable food production systems in
Qatar: Assessment of the viability of aquaponics. Global Food Security, 25, p.100349.
Gliessman, S.R., 2021. Package Price Agroecology: The Ecology of Sustainable Food Systems.
CRC press.
Kannan, N. and Anandhi, A., 2020. Water management for sustainable food production.
Käyhkö, J., Wiréhn, L., Juhola, S. and Neset, T.S., 2020. Integrated framework for identifying
transformative adaptation in agri-food systems. Environmental Science & Policy, 114,
pp.580-586.
Kremen, C., 2020. Ecological intensification and diversification approaches to maintain
biodiversity, ecosystem services and food production in a changing world. Emerging
Topics in Life Sciences, 4(2), pp.229-240.
Liang, L., Ridoutt, B.G. and Wang, L., 2021. Food Security and Climate Stabilization: Can
Cereal Production Systems Address Both?. Sustainability, 13(3), p.1223.
Mota-Gutierrez, J. and Cocolin, L., 2021. Current trends and applications of plant origin
lactobacilli in the promotion of sustainable food systems. Trends in Food Science &
Technology, 114, pp.198-211.
Nandy, A., Singh, P.K. and Singh, A.K., 2021. Systematic review and meta-regression analysis
of technical efficiency of agricultural production systems. Global Business
Review, 22(2), pp.396-421.
Paech, N., Sperling, C. and Rommel, M., 2021. Cost effects of local food enterprises: Supply
chains, transaction costs and social diffusion. In Food System Transformations. Taylor
& Francis.
Salimi, N., 2021. Circular Economy in Agri-food Systems. In Strategic Decision Making for
Sustainable Management of Industrial Networks (pp. 57-70). Springer, Cham.
Smetana, S., Aganovic, K. and Heinz, V., 2021. Food Supply Chains as Cyber-Physical Systems:
A Path for More Sustainable Personalized Nutrition. Food Engineering Reviews, 13(1),
pp.92-103.
Starobin, S.M., 2021. Credibility beyond compliance: Uncertified smallholders in sustainable
food systems. Ecological Economics, 180, p.106767.
Worstell, J., 2020. Ecological resilience of food systems in response to the COVID-19
crisis. Journal of Agriculture, Food Systems, and Community Development, 9(3), pp.23-
30.
Online
London Hilton on Park Lane. 2021. [Online]. Available
throughhttps://www.hilton.com/en/hotels/lonhitw-london-hilton-on-park-lane/?
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