Alfredo's Italian Restaurant: Operations Report on Food and Beverage

This report provides a comprehensive analysis of hospitality operations, focusing on the food and beverage industry, particularly in the context of Alfredo's Italian Restaurant, a new establishment in London. The report delves into various food production systems, including broiling, pickling, fermentation, and vegetable preparation techniques, highlighting their roles in enhancing customer satisfaction and gaining a competitive edge. It also explores diverse food and beverage service methods such as buffet, French service, table service, and take-away options, emphasizing their impact on customer experience and profitability. Furthermore, the report examines menu engineering matrices, including Plow Horses, Stars, Dogs, and Puzzles, to optimize menu design and profitability. Finally, it discusses sustainable menu planning for achieving a competitive advantage in the market. The report aims to provide insights into effective operational strategies for restaurants, with a specific focus on Alfredo's Italian Restaurant's expansion plans.

Hospitality Operations

Table of Contents
INTRODUCTION.......................................................................................................................................2
TASK 1.......................................................................................................................................................2
The different types of Food Production System.......................................................................................2
The different type of food beverage service methods that are used restaurants.......................................4
TASK 2.......................................................................................................................................................5
Menu engineering matrix to enhance the profitability of restaurant........................................................5
Describe concept of menu sustainable in that way to gaining competitive advantages at market place...7
CONCLUSION...........................................................................................................................................8
REFRENCES..............................................................................................................................................9

INTRODUCTION
Operational Management in hospitality and tourism relates to tasks performed in different
departments of hotel industry. In simple words it is an act or procedure being genial with guest
and hosts. It basically aims at establishing correlation between the client and the service
provider. It comprises of food and beverages, house keeping department, human resource
management and food desk management. Its purpose is to make services easier by planning and
controlling tasks performed for providing an effective customer to its customers. This report is
based on food and beverage industry and includes food preparation and serving it to its
customers in the most attractive and creative manner. In recent times, Food and Beverage
industry is at its boom because of growing food bloggers and increased interest among
youngsters. The good ambience a restaurant has, results in attracting more customers and ensures
higher customer satisfaction (Filimonau and Delysia, 2019). This report is based on Alfredo’s
Italian Restaurant, that is expanding its operations in London within a period of approx. two to
three months. It will serve its customers for all the days of a week and provide quality product
and services to its customers. This report discusses about variety of food production system types
along with different methods of food and beverage services are provided by a restaurant. For
enhancing the profitability, menu restaurant matrix is used by different hospitality organizations.
Last but not the least, this report consists of sustainable menu planning for gaining competitive
advantage.
TASK 1
The different types of Food Production System.
Food production refers to the process that involves production of food i.e., conversion of
raw material into final product that is offered for consumption to the customers. Few scientific
approaches that are involved in this process are to harvest, bore, pick, segregate and ends with
preventing food from getting damaged. These methods play a vital role in catering new
customers and satisfying the needs and demands of existing ones. Few if the methods followed
by Alfredo Italian are listed below:

 Broiling- Preparation of food under this method involves direct exposure of food with
heat. It involves grilling processes with coals or by use of gas burners. This is done with
an intention of making the food tastier and more delicious. This technique is used by
Alfredo Italian to serve its customers the most delicious food and increase its brand
loyalty by maximizing customer satisfaction (Wang and Teng, 2019). This will help
Alfredo Italian in differentiating its products from its customers and gain a competitive
advantage over others.
 Pickling- Under this method food is being preserved for being used in future. Various
ingredients are used by restaurants for maintaining the taste and quality of products. It
helps them in serving customers at a fast pace and in an effective way as the food is
already prepared and in ready to serve state (Goh and Jie, 2019). At Alfredo Italian, this
technique is used for serving customers at a short span and at any time, as customers
demands fast delivery of the orders made.it also benefits restaurants in preserving
seasonal fruits and vegetables also, to improve their services.
 Fermentation- In this method food if given a flavor of carbohydrates and sugar that helps
in prevention of food for a longer duration. This process destroys all the harmful bacteria
and germs from the food and enzymes that is good for it in develops a different flavor to
it. Alfredo Italian uses this technique for storing its dairy products, fruits and vegetables,
gains and other related material so that it can be used for longer period.
 Chopping and Slicing of Vegetable- Due to continuous innovation and technologically
advancement there are new and improved way of slicing and chopping vegetable with the
use of machines. It is a faster and easier way to perform this task and help restaurants in
serving their customers faster and satisfy their needs in a creative manner. In case of
Alfredo Italian, it is gaining customers attraction and serving its customers on timely
basis. It will lead to more regular customers building a brand loyalty for the restaurant.
Also, it will gain a competitive advantage over others as faster services makes it different
from its competitors.
These are few techniques that can used by hotels and restaurants that should be combined
to their operational process, for making it more efficient and effective. If these tools are utilized
in an appropriate way, this will help in making an organization a successful business venture in a
short tenure only (Cousins and et. al., 2019). It is important for any business to serve its

customer’s needs and wants in the best possible manner and provide them high customer
satisfaction, as it ensures the company to sustain its position in such competitive environment.
The organization will have a large number of customer base by serving them quality food and
services, will increase loyalty, which will be highly profitable of an enterprise also.
The different type of food beverage service methods that are used restaurants
There are numerous methods that can be used for effective presentation of Food and
Beverages Services by hotels and restaurants that focuses on attracting customers and fulfilling
their needs and demands, serving them in an attractive manner with an aim of increasing
customer loyalty. It will also help organizations in being highly profitable of an enterprise and
fight against competition. Food and beverage department of an organization ensures providing
quality food to its customers in a creative and innovative way (Nguyen and Nguyen, 2019). Few
of such methods used by organizations for serving their customers are listed below:
 Buffet Services- This type of method involves serving of food with the help of dishes and
the cutlery is made available at the counter. This meal serving system is a popular method
used to feed large number of people, with minimum staff requirement. This system type,
is usually found public areas, where the food is served by the person himself/ herself.
This term was originally noted for side board food serving system and eventually, has
became the applied serving form. The essential feature of this system is that, diners, can
have a direct view of the available meal and make immediate choice with respect to the
dishes they want to consume, and in what quantity. It is mostly organized for events like
institutional sittings, large parties, business conventions and conferences and other related
gatherings. In terms of Alfredo Italian, such serving type will be used foe serving a large
population at same time by incurring minimum cost on employing serving staff, and will
help it in making higher profits.
 French Service- In this type of serving system, the chef prepares meals and foods on a
hot tray at a table side instead of preparing it in kitchens. It is not necessary that the
cuisine offered should be a French dish, but is a part of French serving style. These are
preferred for smaller weddings and other small gatherings, having small number of guests
as it is a costly and time taking serving style. It is an effective way for gaining customers
attention and build customer loyalty. The chef demonstrates his culinary skills among his

guests while preparing food for them. In context of Alfredo Italian, arranging such dines
on occasional basis will help it in increasing awareness about the organization in the
minds of prospective customers and facilitate in capturing a large section of the society
(Filimonau and Delysia, 2019).
 Table Service- It includes serving of food ordered by the customers at their tables, with
help of waiters and waitresses. It is one of the most common serving style in hotels and
restaurants. In this style food is presented and served at customer’s table and other
equipment like dishes, plates, glasses, table linens and silverware are also served with it.
In relation to Alfredo Italian, it helps them in providing better customer services, building
strong relations with customers by greeting them and serving them better quality of food.
 Take Away Services- In this type of serving style customer do not dine at the restaurant
or hotel instead takes away food ordered by him/ her. The restaurants take order from
customer, prepare the ordered food, and packs it of customer (Agwa, Aziz and Khalifa,
2017). Customer collects his meal from restaurant and takes it to his place. In terms of
Alfredo Italian, restaurants will provide these services by packaging the food in an
environment friendly system.
TASK 2
Menu engineering matrix to enhance the profitability of restaurant.
Food menu is not only the list of food items it is part of marketing plan of an organization. A
good menu helps a restaurant to attract more and more customers. It is vital to make menu in a
creative and attractive way to engage the customers. While designing a menu it is important to
take care of various points like eatery's personality, promotes profitability, focuses your overall
operations, establishes your budget, and keeps the brand fresh in the mind of customers. In
relation to Alfredo Italian restaurant should use of menu engineering metrics to make the menu
that enables company to attract more and more customers (Melissen and Sauer, 2018). The menu
creates the image of restaurant in mind of customers and the restaurant will be able to make more
profits.
Cost is another important factor that is analyzed before designing the menu. Profit earned by
a restaurant has a direct relationship with the profitability of the organization. Menu engineering

matrix would be used by Alfredo Italian restaurant to analyze the profitability and the matrix is
explained below:
Menu engineering matrix is made of four quadrants and that talk about the popularity and
profitability of the food items that are mentioned in menu. All the four quadrants are mentioned
below:
Plow Horses: These are the food items that have low profit margins but have high sales. The
food items are not profitable for the company but are popular among the crowd (Manoharan and
Singal, 2017). In context of Alfredo Italian Restaurant, the restaurant should serve the food that
is liked by customers. Also, they would focus more on products that are more profitable for
them.
Stars: The food items that lie under this quadrant are popular among customers and also
profitable for the restaurant. The demand for these food items is more so they are will help them
to earn more profits. The food items help organization to gain competitive lead and this helps the
restaurant to earn profits. Alfredo Italian Restaurant should focus on these food items and this
will help to earn more profits.
Dogs: The food items in this quadrant have lost popularity in the market and are not profitable
for the business. It is essential for restaurant to make strategies to improve the products so as to
enhance profitability of the restaurant. In relation to Alfredo Italian Restaurant, they should make
improvement in the product and if that is not possible then the restaurant should not make that
item (Dhir, Talwar and Malibari, 2020). It can be said that restaurant should do improvement and
innovation in the products or either decide to stop making that product.

Puzzles: As per the name these food items are profitable for the restaurant but not popular
among customers. The restaurant should make strategies to increase the popularity of that
product as that will help them earn more profit (Mahafzah and Alomari, 2020). To gain long
term success a restaurant should focus on marketing strategies. In relation to Alfredo Italian
Restaurant the restaurant has to make strategies that will make them food items popular and that
will help the restaurant to gain profits for long time period.
From the above discussion it can be said that Menu engineering matrix helps a restaurant
to analyze the food items that are profitable and helping the company to be successful. Also, it
also helps to decide which food item needs innovation to gain success. It is important to
understand and take decision related to menu.
Describe concept of menu sustainable in that way to gaining competitive advantages at market
place.
It is important for a business to use sustainable approach to establish strong image in the
market. Sustainable approach means optimum use of resources some of the ways are food
wastage, farming, packaging, water and energy consumption and recycling. In food and beverage
industry optimum utilization of resources is an important task. This sustainable approach to
menu helps the restaurant to gain competitive advantage. The following policies that can be used
by Alfredo Italian Restaurant are as follows:
 Types of audience- It is vital to have knowledge about the customers. To design an
effective menu, it is important to know about the needs and wants of customers. To
attract more customers and gain profit the menu should be designed in that way. In
relation to Alfredo Italian Restaurant, they will conduct proper research of market and
customers and then will formulate the menu that will help them to gain competitive
advantage.
 Organic products - In today’s time people are concerned about their health, it is helpful
and profitable for restaurants to use organic vegetable for preparing food (Pirani and
Arafat, 2016). In context of Alfredo Italian Restaurant, they should buy directly from
farmers as that will help to attain long term sustainability to its customers. These products
help the restaurant to attract more customers.

 Availability of equipment- It is another factor that must be analysed before designing
menu. It is important to know about the resources that are available with restaurant. In
relation to of Alfredo Italian Restaurant they will first analyse the availability of
equipment and resources so that they do not face any problem in future. The prices are
also set keeping in mind about the available resources.
 Supply chain system- It is important for restaurants to select effective channels of
distribution. As this will help restaurant to make the products and services available to
customers on time (Chalak, Abou-Daher, and Abiad, 2018). In respect to Alfredo Italian
Restaurant the restaurant should use the channels that provide them raw materials on time
so that they can serve customers. This helps restaurant to gain advantage over customers.
The price of products in menu depends upon the price that is offered by suppliers.
These are some of the ways that can be used by Alfredo Italian Restaurant to adopt sustainability.
CONCLUSION
From the above report it can be concluded that hospitality operation is a broad concept
and it is important to manage the operation effectively. It is based on food and beverage industry
and that is explained in relation to Alfredo Italian Restaurant. There is discussion related to
various ways to food production and different types of Food and Beverage Service methods that
are used in restaurants. Also, there is use of menu restaurant matrix to enhance the profitability
of restaurant. In the end there is discussion related to sustainability and how it helps to gain
competitive advantage.

REFRENCES
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