Hospitality Operations: Analysis of Food Systems and Menus

This report provides a detailed analysis of hospitality operations, focusing on food production systems, various food and beverage service methods, menu engineering matrices, and sustainable menu planning considerations. The report begins with an introduction to the hospitality sector and sets the context with a case study of Alfredo Italian Restaurant. It then delves into different food production systems like harvesting, broiling, fermentation, pickling, and food preservation. The report also explores diverse food service methods, including table service, buffet service, and takeaway services. Furthermore, it analyzes the Menu Engineering Matrix, discussing stars, low horses, puzzles, and dogs, along with different menu planning types such as wine menus, static menus, a la carte menus, and dessert menus. Finally, the report examines sustainable menu planning considerations, emphasizing factors such as location, sourcing, and waste management, all crucial for achieving a competitive advantage in the market.

Hospitality Operations
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Table of Contents
INTRODUCTION ...............................................................................................................................3
MAIN BODY ......................................................................................................................................3
Analyse several types of food production systems.....................................................................3
Provide knowledge & understanding about several types of Food/ Beverage Service methods in
restaurants. .................................................................................................................................4
Analyse Menu Engineering matrix to enhance restaurant profitability......................................6
Identify & critically analyse sustainable menu planning consideration to be competitive in
market..........................................................................................................................................7
CONCLUSION....................................................................................................................................9
REFERENCES...................................................................................................................................10
Books & Journal:......................................................................................................................10

INTRODUCTION
Hospitality sector is wider and broader and is using new strategies to retain customers for
longer period of time. In this market sector, has become competitive & it has become essential to
focus on process and procedures so that activities and operations are carried our in most efficient
manner (Abu-Hamdeh,2016). In hospitality industry, the sector of food industry is changeable &
taste as well as preferences of customers changes with time period. Alfredo Italian Restaurant,
which is an Italian restaurant situated in U.S. The restaurant serves traditional Italian dishes
equipped with rustic interior details. This report comprises of food production systems, different
types of food & beverages service methods, Menu Engineering Matrix and sustainable menu
planning consideration.
MAIN BODY
Analyse several types of food production systems
Food production refers to process or way through which food is being prepared &
converted into final made products with consumption. Food production system depicts the basic
components of how food is produced from farm to feeding population. There are several types of
food production systems which are discussed below-
Harvesting- It is defined as process of cutting down crop from their actual position to
process of consumption. It is first & initial stage of food production which is needed to be carried
out in proper manner. In relation with Alfredo's restaurant they need to be aware about what to
harvest or not or is it beneficial for their business or not. Harvesting is done of various crops such
as fruits, vegetables, etc. (Callao, 2018). It is time consuming process and requires deep level of
knowledge as well as skills so that cropping is done in most appropriate way. Furthermore, to do
harvesting farmers need to be active and aware about crops so that processing is done accordingly.
Broiling- It is process by food is prepared by heating direct heat & it is being considered as
best approach of preparing of food. In relevance with given restaurant & in viewpoint of Alfredo's,
they can choose this approach to cook non-vegetarian Italian foods like fish, meats, beef etc. By
accessing to this system, It will be easy to provide tasty and delicious food to consumer which is
beneficial for business growth & development.
Fermentation- It is another way of producing food in which it is used for converting crop
into liquid stage for consumption. For example- Alcohol, Soup, and many more. It is mostly used
for making of wine, beer. Thus, this can be also adapted by Alfredo restaurant for business
expansion. It is critical process which is required to be carried out with proper considerations so that
conversion is done in appropriate way.

Pickling- This is an food production method in which it is way of storing the food for
longer period of time and using them accordingly. It is also most effective process of producing
food to public. By focusing on this, it will be easier for Amanda to store important resources for
future use. For example- for making pizza garlic is needed & it is important to use them in most
efficient manner. Pickling is an essential system which needs equipment, amenities so that storage
of food is done in proper manner.
Preservation of food- It is another way of production system which shows that it is
essential for hotels, restaurant to keep and store food in safety way so that they can be used for
future period. Food preserve assist in saving of food quality form being getting harmed, spoiled etc.
So, in viewpoint of Alfredo's Amanda, this can be also adopted for producing quality of food to
public.
After analysis of above matter, it is seen that discussed food production systems are
necessary to be carried out so that food processing done in correct way. Furthermore, it has been
evaluated that it is easier to provide quality of foods to customers. In context of given restaurants,
they need to improve their level of food productions so that foods is being distributed in correct
way.
Provide knowledge & understanding about several types of Food/ Beverage Service methods in
restaurants.
In restaurants, service methods are those ways through which customers get their food/
beverages by restaurants. In hospitality industry, services play crucial because customers mostly
chosen hotels, restaurants on the basis of services provided by therm. Also, it is examine that
Alfredo need to be aware about such services so that they are able to attract more & more
customers. It is duty of manager to make ensure that appropriate type of services are being
delivered to right customers, guest so that it is easier to make decisions properly. Moreover, it is
essential to examine the type of methods which can be used by in their restaurants to deliver
service at appropriate level.
Thus, there are different types of food service methods which are described below-
 Table service- It is most common service which is being provided by every hotels &
restaurants to customers. It refers to kind of service in which tables are provided to
customers with menu card and water bottles. In relation with given restaurant, they can
choose for good design table and new features of table service that will help them to retain
customers for longer period. As the guests lists is of 160, Amanda should use provide at-
least 50 tables, and well dressed waiters for delivery process (Chen, 2016). It is important
use this table service customers often stay resturants for longer period.

 Buffet service- It is type of service in which foods are being displayed over counters. In
this, it is mostly provided in-between hall or side areas. The displayed is required to be
provided according to the guests. The hall is known as banquet hall where buffet is
provided & in case of Amanda she should, be aware about guest size so that hall is prepared
accordingly. In Banquette hall several focused should be there like seat, tables, waiters,
entertainment zone etc. By providing this service it will be easier for Amanda to pay
attention on every guest with proper considerations. Th given restaurant can also use large
display counters so that foods are being displayed in proper way.
 Take away services- Then comes method in which food is distributed on both online &
offline modes. This being most effective because facility and service is easily used by guests
as well as customers. Take away service makes it easy for both customers & restaurants to
appropriately make decisions (Griffith, 2017). By providing this one, it will be easier to for
both parties to maintain a positive relationship. Most of restaurants are providing this take
away service so that they are able to access to more customers. Thus, to deal with this
competitive market Alfredo need to adapt & provide this service so that convenience is
being given to target market.
Thus, after analysis of above discussed matter it is seen that it is essential to provide
different types of services in a restaurants so that satisfaction level of both guest & customers are
achieved at higher level. Further, appropriate research is to be done so that prices of such services
are put accordingly.
Analyse Menu Engineering matrix to enhance restaurant profitability.
The analysis of menu is based upon adapting menu engineering metrics that requires inputs
like Main items of menu cells by using quantitative price of food price of cells of each and every
item and all these kind of item can be provided by restaurant for fulfilling the needs and demands of
its customer in future period of time. It is also helpful in retaining customers for a longer period of
time. In reference of Alfredo Italian restaurant the menu engineering matrix is used by this
restaurant which is given below-
 A star is determined isn't menu item in which the restaurant on higher and higher profit and
popularity during the period of time. In this process the popularity which is related to menu
item is considered as a high and it and hence is the profit on sales of company in upcoming
time period.
 Low horse is determined as a condition in which the menu popularity is determined as a
higher but it is important to make necessary modification or alteration for enhancing cells in
upcoming time period. It is achieved by adopting increasing in price ingredient changes and

so on then it is important to enhance menu popularity which is useful in upcoming time
period. Therefore the customer focus is on the restaurant focuses on increasing the profit
margin in future period of time and retains customers for a longer period of time. For this
their main focus is to increase the popularity of menu and increases profit margin in future
period of time (Abu-Hamdeh,2016).
 Puzzle in this process the menu popularity is considered as a low but achieve higher profit
margin in upcoming time period. It is important to our various tools related to promotion for
increasing awareness regarding the product and services for food which is a cell by
restaurant in future period of time. Therefore the restaurant is adopting different kind of
innovative things in order to provide appropriate services to its user in order to satisfy them.
 Dog is determined as a condition where popularity and also profit margin is considered as a
low it is important for the management team of a restaurant and to analyse the menu item for
achieving competitive advantage of a rivalry that Marketplace. The focus is on making
appropriate strategy in order to analyse the need and want of customer and prepare menu
accordingly that help in increasing competitive advantage of a rivalry at Marketplace. thus
the menu engineering matrix is adapted for and enhancing in sales (Callao, 2018).
There is various kind of menu planning that is adapted by restaurant which is going to be given
below kinds of menu planning
 Wine in menu there are different types of Hotel offer separate wine to its customer in order
to satisfy them their main focus is to increase the experience level in future period of time.
 Static menu these types of menu offer same types of product in whole year. For instance
Pizza Hut offer standard menu to customer in order to satisfy their needs.
 A la carte menu here in the customer focuses on different types of product and choose
according to that test in an appropriate manner full stops here in the quality of wool is high
and costly during particular phase of time period (Griffith, 2017).
 Desert menu this menu is offered to its customer after finishing their delicious foods. It
includes sweets desert which is offer bites restaurant to its use in order to satisfy them
therefore. Therefore it has been analysed that there are different types of menu planning
assist in boosting sales of company (Chen, 2016).
So, after analysing this engineering matrix, it examined that by using this matrix it is easier
for restaurants to present their menu card in most appropriate way. Also, it will help them to be
aware about their most preferred dishes,foods, drinks which they can use as competitive advantage.
Further, while using this menu engineering matrix, appropriate level of skills & knowledge is
needed to be used so that objectives are achieved properly

Identify & critically analyse sustainable menu planning consideration to be competitive in market.
There are several types of sustainable menu planning considerations which will be helpful
in achieving competitive advantage over rivalries at marketplace. There are various factors which
are necessary to consider while plan menu that is going to be mentioned below:
Location- It is a place where food item is being offered according to planning of menu in an
appropriate manner. If location of restaurant is in posh or celebrity areas & they operate their
restaurant with other competitive companies then they put cost or price according to its competitors.
Otherwise, it decreases sales of company & customers switch to other restaurant that provides
qualitative food at relatively low cost. In context of given restaurant, the manager provides effective
services to its user that increases sales as well as achieve competitive advantage over rivalries at
Marketplace (Van Dooren, 2016).
Types of customer - The kind of customer using services always matter the most. It is
considered as the primal constant while planning regarding menu for events, restaurants, hotels and
many more. The manager of restaurant assesses kind of population visit hotel & food items which
they need foremost. It is necessary to bring innovative dishes in events in which they impose fewer
prices on them. In viewpoint of selected hotel, they charges price according to the type of user it
increases sales and profit margin in future period of time.
Availability of food - The menu price was completely depends upon availability of item of
food. In context of given restaurant, it is crucial to have storage of food that assists in serving
customer in an appropriate manner and achieving competitive edge over rivalries at marketplace.
Available equipments and size of kitchen for menu planning, it is significant to determine
that equipments are availed and to serve food item in an appropriate manner. It is important in
serving qualitative services to its user with aim to satisfy them.
There are various sustainable menu planning considerations which are helpful in achieving
competitive advantage over rivalries at marketplace. In relevance with selected restaurant, they
provide food to its customer in different style for attracting them towards their services. The
strategy which is adopted by its manager & they provide solo package for its families through
which they can pack food according to the members. Through this, they also offer theme food
packaging on anniversaries, birthdays and many more. It enhances sales as well as profitability of
company in future interval of time.

CONCLUSION
After a brief analysis of above report, it has been examined that hospitality operations are
necessary to be carried out in such a way that it is easy to achieve objectives properly. This report
includes food production system, food service methods. Then further, menu engineering matrix &
menu planning considerations have been explained briefly. So, it is important to be aware about
operations of hospitality so that decisions making & goals are accomplished in proper manner.
Therefore, when going for these operations process correct form of process is carried out in most
efficient way.

REFERENCES
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Griffith, 2017. The food safety culture in a large South African food service complex. British Food
Journal.
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Publishing.
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sustainable food production: Example from a climate-smart village. Agricultural
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Las Casas, 2016, July. Sustainable planning: a methodological toolkit. In International Conference
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Murphy, 2018. A review of high performance work practices (HPWPs) literature and
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A comparative study in dairy processing organisations in an emerging economy.Food
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Xu, 2018. 2D matrix engineering for homogeneous quantum dot coupling in photovoltaic
solids.Nature nanotechnology, 13(6), pp.456-462.
Zsarnoczky, 2018. The digital future of the tourism & hospitality industry. Boston Hospitality
Review, 6.
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