Hospitality Operations Report: Food Production and Menu Analysis

This report delves into the operational aspects of Alfredo's Italian Restaurant, covering various food production systems like broiling, pickling, and fermentation, emphasizing their importance in efficient and timely food preparation. It explores diverse food beverage service methods, including buffet, French, table, and takeaway services, highlighting their significance in enhancing customer experience and achieving competitive advantages. Furthermore, the report examines the menu engineering matrix, analyzing cost, categorization of menu items (stars, puzzles, plowhorses, and dogs), and its role in increasing profitability. Finally, it discusses the concept of a sustainable menu, emphasizing its contribution to gaining a competitive edge in the market. The report provides comprehensive insights into optimizing restaurant operations, menu planning, and ensuring long-term success in the hospitality industry.

Hospitality operations

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 service to 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 analysing engineer
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 are used by every restaurant in order to
prepare and store food for long time. The Alfredo 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. So that the food could be provide simultaneously to every customer. 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. Fermentation ensure to make it safe from any fungus or 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 cutting and slicing of vegetable in order to store for 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 food has almost ready to 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 helpful for huge operations in hotels.
As it involves food preparing techniques to eliminate delays and encouraging fast services.
Alfredo Italian restaurant is best known for its Italian cousin restaurant 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 at hotel 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
ensues what the requirement to make their serving successful. These methods could be
understood below:

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 use This 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 per the number of guests such as cutlery , plates, bowls and other serving
materials. waiters must ensure to fill empty sections which require their proper 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 with Alfredo 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 and techniques of serving. Under these services, the waiters 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 difference between 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 with Alfredo
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
preferred time, 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) Examine menu engineering matrix in order to restaurants in that way to increasing
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: this is very required and most attentive one to get focus on. Minimizing the cost
will only lead the restaurant to profit maximization. It requires the procedure of 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 to make 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 result in
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 profitable and
standardize reputation into the market (Gardini and et. al., 2020). The chosen restaurant could
take competitive advantage by using good promotional strategy to analysis customer 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 develop their 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 competition within the industry. In
context with Alfredo Italian restaurant, they focus on long term achievement in their hospitality

industry by making every possible efforts into their operation. Sustainability is as import as
surviving for life, business must 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 environment welfare which every
industry focus on their operations criteria. In order to maintain sense of feeling towards
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
organization and 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 vegetable and 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 and effective
customer base (Hall and et. al., 2020).
Supply chain system: A restaurant is focus towards its promotional and build main
motive to increase reach towards large customers. For which they require effective and
productive supply chain that enhance the turnover of the hotel. These distribution process will
require large area and relations with their customers which creates 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
efficient meal 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
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tourism in a post-COVID-19 world. International Journal of Work-Integrated Learning.
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analysis. International Journal of Contemporary Hospitality Management.
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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
hospitality revenue management research. Journal of Hospitality and Tourism
Technology.BILSLAND, C., Nagy, H. and Smith, P., 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.
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: Developments and future prospects. Journal of Hospitality & 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.

Smith and et. al., 2020. Students’ perceptions and behavior toward on-campus foodservice
operations. International Hospitality Review.