Sustainable Menu Planning for Competitive Hospitality Operations

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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