LT6017GN Hospitality Operations: Food & Beverage Management Report

This report provides a comprehensive analysis of hospitality operations, focusing on food production, food and beverage (F&B) service systems, and menu pricing strategies. The report begins with an overview of the Langham Hotel, a case study used to illustrate key concepts. It explores the synthesis and creativity of food production and F&B service systems, emphasizing the importance of innovation, technology adoption, and skilled staff. The report then critically analyzes the roles and responsibilities of F&B managers within a hotel setting, including marketing strategy development, administrative oversight, staff management, and service compliance monitoring. The report also identifies and analyzes the factors affecting menu pricing, considering both internal and external constraints. Various food service systems, such as French service, silver plate service, English service, cart service, snack bar service, buffet service, and room service, are also explained. The report concludes by summarizing the key findings and implications for effective hospitality management.

Hospitality
Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Explain the synthesis and creativity of Food Production and Food & Beverage Services
Systems........................................................................................................................................3
2. Critically analyse the role & responsibility of Food & Beverage managers within Food &
Beverage department...................................................................................................................5
3. Identify the factors which affecting menu pricing within Food & Beverage outlet................7
4. Analyse menu pricing considerations & constraints within the Food & Beverage Operations
......................................................................................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Operations management in the hospitality sector include the different field of hotel
industry. Majorly they have to build relationship with clients or guest in order to satisfy them
through providing quality services. It also include the entertainment of guest through providing
various services such as resort, membership of club, attractions, special events, travelling etc. In
the hospitality sector, guest or client satisfaction is most important so management have to
ensure that they provide quality services (Brotherton, 2012). At the end, it is important to take
feedback of their services in order to improve their functions. For the better understanding of this
concept, this project report select the Langham Hotel for the further assessment. Main aim of this
assessment is to enhance the knowledge regarding food production and the entire industry of
food & beverages. This report cover various topics such as synthesis or creativity of food
production, role & responsibility of food & beverage industry and identify the factors which
impact the menu pricing and analyse it's considerations & constraints in food & beverage
operations.
MAIN BODY
Overview of the selected Hotel:
The Langham Hotel is one of the largest and traditional style Hotel of London, England.
It is established in 1865 and it was designed by John Giles which acquire £ 300,000 cost to
develop this building (The Lengham Hotels, 2019). They provide personalised service to guest
and they recently added deluxe suites, new spa etc. It include total 380 stylish appointed rooms
where 333 for Specious guest rooms, 5 apartments with kitchen or 42 private suites. They also
provide other services such as clubbing, dinning, events etc.
1. Explain the synthesis and creativity of Food Production and Food & Beverage Services
Systems
Creativity and innovation in the food production will help the food business to produce
food item which increases the demand of particular product. Restaurants have to make
experiments which innovate new product but before any creatively they need to ensure that, it
has market demand or not. Currently, food & beverage industry has huge growth which
contribute in the economy the most. In context of services industry, these organizations have to
focus on customers satisfaction through providing quality food or services. Food production of a

hotels include the various activities which required to perform such as planning of menu,
purchasing raw material, reception, clean dining, food, storing etc. These things required for the f
production of food, along with this, hotels have to adopt latest technology for the cooking as well
as maintain themselves in the market ( Chen, Sloan and Legra 2010). In order to build effective
food & beverage services systems in their restaurant they have to make strategies which help in
improving operational functions. In context of Langham Hotel, restaurant managers have to
encourage their chiefs to innovate new dishes according to the taste of customers and it will be
identify through existing customer's feedback and their suggestions. Food production service
system include the various components which reduce to develop food and offer to the customers
or make sure that, it can affordable as well as quality food which meet the heath & food safety
standards.
There are various elements which represent the creativity as well as synthesis of food
production or food & beverage services systems. Some of them discussed below:
Use of new technology: In the hospitality sector, organizations have to adopt new
technology in their operations in order to maximise the demand of consumers. In context of
Langham Hotel, managers of restaurant need to introducer new technology which reduce the
overall cost of production or save the time as well. Use of new technology will increase the
efficiency as well effectiveness of the kitchen staff which helps in reducing time of cooking so
they can serve more faster top their guest.
Skilled staff members: In order to improve the operational efficiency or their
restaurants, managers have to hire skilled people who have necessary skills which required to
perform their task because it will further reduce the cost of providing training. In context of
Langham Hotel, managers hire experienced or skill staff members which include the kitchen
staff such as chief, assistance, receptionist etc. These people helps in providing quality service or
make efforts to satisfy consumers (Coltman and Jagels 2014). In order to implement these
things, they have to experienced people for the kitchen staff which take less to prepare food or
deliver to the guest as soon as possible.
Market analysis: It is one of the most important factor that is used in the innovation and
for the creativity in the food production. With the help intense market research, organizations
identify the latest demand, taste, preferences of consumers in the market. It also helps in creating
future opportunities which maximise the revenue of the restaurant through serving more

consumers at the same time. In context of Langham Hotel, restaurant manager have to identify
the current trend of consumer's taste. It will be possible through consumer survey or feedbacks
from existing customers. After serving each guest, they have to ask about their service, food
quality, taste etc. It will make them able to innovate or improve in their services.
Above mention elements help the Langham Hotel to innovate something new which
make them more popular among the consumers. Along with this, in order to make people aware
regarding their new creativity or innovation they have to select appropriate marketing strategy
for the promotion.
Food & beverage services systems used to prepare, present or serve the food in front of
customers. Guest visit the restaurants in order to satisfy their needs regarding food, so restaurant
manager have to ensure that they welcome guest in well manner and further maintain the
environment with well equipped and well furnished to attract customers (Hsu and Power, 2012).
Also create the interest which force them to visit again or share their experience with their family
or friends. Food & beverage system include the various services such as plate, cart, plater, buffet,
family style services etc.
Creativity and innovation is very important for every organization but in context of food
industry they have to analyse the whole market because taste, preference of consumers will
change due to time. So restaurant manager of Langham Hotel need to evaluate these elements
and build strategies accordingly.
There are various types of services which performed by the restaurant managers of
Langham and define below:
 French Service: It is one of the expensive services and it is offered to the VIP's and
VVIP's customers. It is also called luxury services where customers have to pay enough
amount to experience it. In context of Langham Hotel, they need to recruit or trained
highly professional waiters in order to improve customer services.
 Silver Plate: It is similar to the French style service where they use silverware at the
time of serving their food. Hotels uses silver crockeries and other dishes that is
expensive.
 English service: In this kind of services Langham hotel serve the food in larger platters
and directly delivered to table of guest by waiters. Langham hotel provide English
service and they charge accordingly.

 Cart service: This food service system include the half cooking process in the kitchen
and the remaining in the guest table and it was transferred through Gueridon trolley.
Trolley insert the heating element which complete the cooking process. Langham hotel
used to cook fish, meat and poultry in the flamed trolley.
 Snack bar service: This service include the Tall Stool which is placed on a counter and
customers have to eat by itself. This kind of services will be provided in the bar or pubs
sections.
 Buffet service: In this service, customers have to serve food for themselves from
counters. Guest can pick any dishes which they like to eat and behind the counter staff
member help the guest at the time of serving.
 Room service: In this service, Langham Hotel provide food service directly in the
rooms. These services can be modify according to the need of customers and the
facilities they required.
2. Critically analyse the role & responsibility of Food & Beverage managers within Food &
Beverage department
Role and responsibility of restaurant managers in Langham Hotel:
In the organizations, managers have to perform various roles and responsibility but in
context of hospitality sector people have to perform accordion to the requirement of operations
(Wu and Tsai, 2015). In context of Langham Hotel, restaurant managers have to play various
roles & responsibility which discussed below or need to analyse.
Developing marketing strategy: It is one of the important role which restaurant
managers have to perform in order top increase the demand of their food or services among the
customers. It include the various marketing strategy such as advertisement, campaign, events etc.
In addition, restaurant use the tag lines which attract the customers to know about it, such as
Happy hours, food festival, deal of the day etc. With the help of effective marketing strategy,
restaurant managers of Langham Hotel target the potential customers as well as retain existing
customers.
Overseeing the administration aspects of restaurant: Managers have to make a list of
services which they are going to offer their guest. Other than this, it also include the monitoring
the staff performance. Basically restaurant managers of Langham Hotel have to monitor all the
activities which performing in the hotels. Such as supervise the inventory of food supply and

equipments which required at the time of producing food. Along with this, they have to review
the revenues on daily basis which provide them understanding regarding their daily sales. In
addition, restaurant manager make strategies for the improvement of operations as well as adjust
their price strategy regarding their services (Role & Responsibility of Restaurant Managers,
2019). Managers have to coordinate with kitchen staff and other team members in order to
maximise efficiency as well as effectiveness of the restaurants.
Create friendly environment at the time of welcoming guest: When guest entered in a
restaurant, it is important to welcome them in well manner which make them comfortable in the
environment. So they need to create welcoming environment for both such as staff members or
guest (Kameyama, DenJones, 2019). For this, managers of Langham Hotel have to plan every
thing such as when every customer entered in the restaurant they have to greet and assist them in
polite way.
Managing restaurant staff: It is one of the important role as well as responsibility to
manage staff members. Initially they have to hire skilled people and supervise their performance
to check their efficiency as well as effectiveness. Restaurant managers of Langham Hotel have to
make schedules and shift for employees and manage their leaves such as sick, maternity etc.
Along with this, they have to promote their team members which improve individual
performance or productivity. In addition, they have to ensure that quality of service meet the
customer expectation and they satisfied with it. If, restaurant not able to meet the quality
standards then they have to compensate their guest.
Monitor the services compliances: After providing their quality services to the
consumer, restaurant managers of Langham Hotel have to take feedback as well as suggestions
regarding their food or service. As per the guest feedback, managers have to make strategies to
improve food quality or customer service. Because maximum customer satisfaction will increase
the sales as well as revenue of Langham Hotel or make them popular among the customers.
Ensure the health and food standards & regulations: It is the major role &
responsibility which restaurant manager have to play. They have to ensure food quality and make
sure that, it will meet the food safety standards and other regulations. Managers have to report
the every incident which happen in the hotel such as injuries and issues regarding unsafe
working environment ( Corp, 2012). Make sure that cooking area always clean and maintain the

equipments as well. Along with this, they have to provide safety training to their staff members,
so they can prevent the accidents and other injuries.
Above mention role & responsibility of restaurant managers followed by the Langham
Hotel in order to maximise the output of their business.
3. Identify the factors which affecting menu pricing within Food & Beverage outlet
Menu pricing is the structure which is used by the restaurant in order to specify price of
their each food item. It is calculated by the restaurant through evaluating overall cost at the time
of preparing food. Final price of food include the cost as well as profit margin of the restaurant.
In context of the Food & Beverage industry, there are various factors which impact the menu
price. So restaurant managers need to evaluate those factors and make their strategies
accordingly because if they does not modify it then it will automatically impact the productivity
as well as profitability. Some of the factors are discussed below:
 Weather: In the Food industry, crops are affected due to unfavourable situation of the
season. If weather or temperature is too cold, too hot, wet, dry etc. it can not handle by
the crops. Favourable season for crop will provide positive results otherwise it impact
the overall farming of crops. If country produce enough crops then price of final
product will be moderate otherwise it will raise the cost of food items. This factor affect
the price of menu which can increase as well as reduce the demand of food among the
customers. So restaurant managers of Langham Hotel have to evaluate this factors or
make their future strategies accordingly.
 Pests: Pest also damage the crop which stored in the warehouses for the cooking of
food. Restaurant manager have to concern about this, because hotels store some amount
of food material which can be damage very fast so they need to store in wet or clean
area. Managers of Langham Hotel ensure that, restaurant follow all the health & food
safety standards otherwise it impact the overall sales.
 Transportation cost: Menu prices will affected due to increase in the cost of
transportation such as fuel, oil charges, toll tax etc. Increases in transportation cost will
increase the overall price of food (Lashley, 2019). So managers of Langham Hotel have
to evaluate this factor or adjust their budget accordingly. Formulation of further
strategies will be based on the revised cost of food. It will impact the price of menu
which further impact the pocket of consumers.

 Material cost: It include the ingredient which required to manufacture food for the
customer in order to satisfy their needs. If price of raw material in context of food
increases then it will impact the menu price of restaurant. Managers of Langham Hotel
need to evaluate and managed it. It further reduce the demand of that food because of
high price and it automatically reduce the demand of consumers.
 Labour cost: It is one of the major factors which can impact the menu pricing. In the
restaurant, management required people which can perform different task or able to
execute the operational activities. In context of Langham Hotel, restaurant manager
needed enough people which can helps them to provide customer services. Restaurant
required human resources for cooking food, housekeeping, receptionist, managers,
maintenance people, marketing people etc. These people are the essential elements of
the hotel because without them, they are enable to perform (Lewis, 2019). So increase
in the wage or salary of those people will impact the overall cost of food which affect
the menu price. Cost of kitchen staff as well as floor members will impact the menu
pricing which required to consider by the restaurant managers of Langham Hotel.
 Other factors: Other than above mention factors, there are various external factors also
available which impact the overall menu price. It include political, social, economical
factors which can influence the price of food or it can be high or low.
Above mention factors impact the menu pricing, so restaurant managers of Langham
Hotel need to evaluate or make their future strategies accordingly. High price of material cost,
labour cots, transportation cost etc. will increase the price of food which can further reduce the
demand of product. So restaurant have to take necessary steps in order to maintain the demand of
their food in the market.
4. Analyse menu pricing considerations & constraints within the Food & Beverage Operations
There are various considerations & constraints within the Food & Beverage Operations
and they prepare menus on weekly or monthly basis. Some of them discussed below:
Know about guest and their preferences: In order to run their organization for longer
period they have to focus on guest type and their taste & preferences. Guest can be family type
of friends type, so they need to set menu accordingly (Öresland and et.al., 2015). They have to
set restaurant interior accordingly which attract them

Offer variety: Restaurant have set variety in their menu card which can fulfil the need of
customers because each guest have different taste so they required variety to satisfy themselves.
Menu will be set according to the requirement of guest, so they have to plan different
entrée or menu choices in order to ensure that, they can satisfy their need in single place.
Available on time: Ordered food should be deliver on time on guest table, so they have
to hire experience chief who can cook variety of food. It help the Langham Hotel to maximise
their customers. It further helps in improving their image among the consumers.
Local fresh item: Restaurants have to offer seasonal foods which build the interest of
guest or enhance their experience (Reid and Bojanic, 2019). In order to cook quality food they
have to use fresh item which satisfy the guest of Langham Hotel. It reduces the cost of product
because of seasonal items are less costly.
Menu items based on particular theme: In the current scenario, initially people select
the restaurant for the dining before seeing their interior or menu pricing. Langham Hotel also
arrange the various events or parties as per the requirement of guest where they have to build
new menu card for the prices
There are different constraints in the Langham Hotel which make the restaurant more
popular among the consumers. Some of them discussed below:
Training: If staff members of hotels are not skilled, so initially they have to provide
training which make them capable to perform their task (Schor, and Cansoy, 2019). In context of
Langham Hotel, after hiring people for the hotel staff they provide necessary training to enhance
their performance.
Availability of dishes: Most of the time it happen that, hotel does not have the foods
which mentioned in the menu card. Langham Hotel have to ensure that they make availability of
each food for customers.
Menu planning based on four different types of restraint and considerations which
includes balance, variety, occasion, seasonal and taste. It help the hotels to set the menu for
their food make strategies accordingly. There are various types of menus which has different
price for the separate food item and it define below:
A la Carte Menu: Under this price, hotels fix separate price for the each menu item or
services. It include the range of products which attract the customers to select any item as per
their wish.

Wine & Beverage Menu: Most of the restaurants provide the separate wine & beverage
menu for their customers. It includes variety of wines, teas, cocktails, coffees and further
provided as per the customers choice.
Day Menu: It include the morning food items and it consider as lunch, brunch and meal
where customers visit the restaurant in the day time to satisfy their needs.
Desert Menu: It only includes the dessert items along with seasonal flavours which
increase the demand and it will mentioned in the separate section of menu card.
Du Jour Menu: It means “off the day” which means menu not limited with the soups to
cocktails. It facility mostly provided by the small restaurants due to its customisation of food on
regular basis.
Prix Fixe Menu – In this menu type, each food item has fixed price which is not changes
and customer have to pay accordingly. Most of the restaurant follow this menu price system in
order to minimise the complexity at the time of making bills.
CONCLUSION
From the above discussion it has been concluded that food industry is very growing
market because consumer ready to spend on foods. Consumer pay any amount for the food if
they like the taste or service which hospitality sector serve. In the service industry, customer
satisfaction is the most important factor which need to evaluate or perform accordingly.
Restaurants have to take suggestions or feedback regarding their services of food. Along with
this, there are various factors which impact the menu pricing of the restaurant. So they have to
evaluate each and every factors or make strategic decisions which can reduce the negative impact
on the overall productivity or profitability. Restaurant manager have to perform their role &
responsibility in well manner which make them capable to achieve their goals & objectives.

REFERENCES
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Administration Quarterly,. 30(3). pp.40-45.
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Reid, R. D. and Bojanic, D. C., 2019. Hospitality marketing management. John Wiley and Sons.
Schor, J. B. and Cansoy, M., 2019. The Sharing Economy. The Oxford Handbook of
Consumption, p.51.
Wu, C. T. and Tsai, Y .H., 2015. Design of an ice thermal energy storage system for a building
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Online
Role & Responsibility of Restaurant Managers. 2019. [Online]. Available Through:
<https://neuvoo.ca/neuvooPedia/en/restaurant-manager/>
The Lengham Hotels. 2019. [Online]. Available Through:
<http://www.langhamhotels.com/en/the-langham/london/rooms/>