Restaurant Management and Food & Beverage in Hospitality Report

This report delves into the intricacies of the hospitality industry, with a specific focus on the food and beverage (F&B) sector. It begins by explaining the synthesis and creativity within F&B systems, using the Four Seasons Hotel as a case study. The report then critically analyzes the roles and responsibilities of a restaurant manager, emphasizing their significance in overseeing operations, stock levels, menu planning, and staff management. Furthermore, it identifies and analyzes the factors influencing menu pricing, considering various aspects such as production costs and customer preferences. Finally, the report explores menu planning considerations and constraints within F&B operations, providing a comprehensive overview of the industry's key aspects.

Hospitality Industry

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Explain the synthesis and creativity of the Food production and Food & Beverage Services
systems........................................................................................................................................3
2. Critically analyse role of Restaurant Manager in food and beverage department. ...............5
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets....7
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations...................................................................................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality Industry is one of the most effective and helpful business organisation for any
of the nation because it directly helps to enhance the economic condition of an nation. This sort
of industry is necessary because it helps to provide the facility to tourist whenever they visit to
any of the place (Ali and Cobanoglu, 2016). Hospitality Industry is focusing more on meeting
the emerging needs of the customers as well as serving healthy food to the client. In order to
understand the file in detail, the chosen hospitality industry is Four Season Hotel which is
located in London UK. It is located in Toronoto, Canada. Organization CEO was Allen Smith in
the year 1960. The team of the organization is working effectively in order to meet the emerging
needs of the customers on priority level. Talking about the topics which will be discussed in the
file will be related with the creativity within the food & beverage services. Roles and
responsibilities of the restaurant manager will discussed. In addition, factor which increases the
cost will be discussed and in the final section analyses will be done within the menu planning
considerations.
MAIN BODY
1. Explain the synthesis and creativity of the Food production and Food & Beverage Services
systems.
In order to compete with rivalry prevailing in the open market place, management of the
organization are working hard day and night to come up with innovative ways of serving food.
In the era of dynamic environment Four Season Hotel is conducting research and development
work continuously in order to serve best and high quality goods and services to the end users in
the hotel. To remain in the competition it is very essential to serve food and beverages in unique
and eye catching style so that huge customer base can be raised (Bharwani and Jauhari, 2017).
There are various ways to serve the food and beverages in unique ways which are illustrated as
follows:
 Sending cake on birthday at the time of ordering the food at home: This is another
way by which Four Season Hotel can serve their food and beverages in unique way. At
the time of booking booking or ordering food if children has their birthday management
can offer small cake. By this positive image can be build regarding the hotel and loyal
customers are build in the competitive market place. By providing this small cake to the

client on their birthday push them to be the part of the hotel over the years. It is a unique
way to position the hotel brand in the mind of the customers. This act helps in gaining
huge revenue (Walsh and Tse, 2015).
 Offering signature dish to the client while ordering food for family on festive
session: During festival session Four Season Hotel can offer their special signature dish
to first ten client who order their food and beverages for the family. By this goodwill is
raised in the eyes of the customers. This act will help organization to create tough bench
mark for others as hotel will be abler to build huge customer base for their food and
services. Over the years on every occasion client will be pushed to visit the hotel in order
to enjoy their signature dish free of cost. It will raise overall productivity and profitability
ratio of the company as compare to rivalry (Claveria and Torra, 2015).
 3D style plating of food: Customers can be attracted towards Four Season Hotel by
serving the ordered food in 3D style. This type of plating is eye catching and assist them
to visit the hotel again and again. Presentable plating in hotel along with mouth watering
food is mostly preferred by customers and is mostly expected by customers from hotel.
Four Season Hotel is able to full-fill the emerging needs of the customers as they are
serving the food in 3d style which is very creative in nature and provide immense
pleasure when it is served on the table. By this hotel is able to capture huge market share
in the global market.
 Firm providing solo food hamper when food is ordered for party: Four Season Hotel
is running successfully in the global market because of it's unique ways of serving food
and beverages to their customers. When customer order or book food for party or for
small function they provide solo food hampers free of cost to their client. By this set
goals and objective of the organization is meet in the set deadline which is a positive
mark for hotel in the cut throat competitive world. Solo food hamper is like token of love
from hotel side for their target customer so that they can be emotionally bind with the
firm over the years. Additionally, this hotel will be able to cope with competitors and will
be able to survive for longer time duration.
 Serving fruit in ice-cream cones: It is another unique and innovative way to serve food
and beverages in hotel (Ionel, 2016). Mostly fruits are served in bowl or in plate. But
with the changing trend fruits are served in ice-cream cone designed utilise which adds

value to the fruit as well as make it more presentable. Ice-cream cones are available in
different sizes and design according to the customer preferences. Four Session Hotel is
adopting this creative way for serving fruits in order to raise their brand image in the eyes
of the customers. Additionally, switching rate of customers towards other brand can be
cut down because management is successfully able to meet their expectation level in
creative style.
 Serving drinks in eating glass: Hotel sector are discovering unique ways to serve drinks
in order to stand up to the expectation level of the customers. The glass is prepared by
eatables products so that after consuming the drink glass can be consumed as well. The
glass of the drink can be prepared by customers taste as well. This type creative style of
serving food and beverages in the hotel helps them to be in the leading position among
it's rivalry (Jones and Comfort, 2016).
With the help of baking, pasteurizing, butchering, fermenting, crop management,
restaurant, cultivation food can be prepared properly with perfection for the customers. As the
food is prepared by various ways the emerging needs of the customers for food can be achieved
easily. All these types of food production is important so as to prepare or cook the delicious food
for the customers. By this ways of food production client can be made satisfied as they are
served their expected taste and flavour in the ordered food. Four Season Hotel offer the food
services to it;s client through restaurants. The distinguish services provided to the customers are
elaborated as under:
Silver Plate: In this type of service waiters offer the food to the host from a serving dish
into the plates of the consumers. Silver Plate is a English method where waiters use several
spoon and fork to serve the food.
English Service: Those food which are swerved in private dinning or restaurant to the
guest is termed as English service. Here, the food is served by waiter from large dish starting
from the host of the party at the head of the table.
Cart service: In this type of service food is chosen by guest by sitting on their seats
while the cart move around each guest so that every guest can place their favourite order. Cart
service is mostly found in fine dining restaurant.
Snack bar service: Here, snacks and light food are kept in display so that customers can
easily choose their food according to their preferences. On the other hand it is inexpensive.

Buffet: In this particular service food is kept on counter where customers can take their
food according to their required quantity. Here, food are available in huge quantity on the food
counter. In wedding buffet service is mostly available.
Self service: In this customer himself or herself has to move to the counter in order to
place the order they prefer. Once the placed food is ready customer themselves has to collect
them.
Plate system service: The prices or cost of the plate is fix there is negotiation in it.
Customers has to pay the prices of the plate they have ordered not on individual item. However,
the cost of plate menu is fix and can not be changed according to the customers demand.
2. Critically analyse role of Restaurant Manager in food and beverage department.
Hotel industry is operating successfully in the open market place because Restaurant
manger is following all the roles and responsibilities effectively . They are valuable asset of the
organization because of their efforts hotel industry is able to cope up with rivalry. Restaurant
manger plays numerous roles and responsibility in the working premises In Four Season Hotel
Hotel imager is looking after all the task performed by the various department. As all the
activities are monitored in order to serve better services to the customers. Proper training is
provided to the manger so that all the task can be managed and tackled smoothly without any
error. The various roles and responsibilities performed by Restaurant manger are illustrated as
follows:
Overseeing stock levels: Restaurant manger role in food and beverage department is to
monitor all the stock level so that insufficient of stock in the working premises can be
ascertained easily. By overseeing the stock level management is able to avoid over and under-
stocking of material. By this wastage of resources can be reduced to a large extent. In Four
Session hotel the stock level is managed properly by restaurant manger due to which less
wastage is done. By this set standards are meet easily in the competitive market place. By not
overseeing the stock level properly huge wastage of resources are done which ultimately raises
cost of production. By this profit margin is reduced to a large extent in the market place ( Jones
and Comfort, 2016).
Planning menu: By scanning the environment and customers preferences menu planning
should be done so that consumers can be bind for longer time duration. The prices of the food
should be designed by calculating the type of visitors visiting the hotel every years. This will

help in raising the customer base for the food and beverages which is a positive mark for the
business. Restaurant manger role in food and beverage department is menu planning. Planning
of menu is the core task which need to performed by understanding each any every aspect like,
disposable income of the people, cost of production, transportation cost involved and so on. If
the menu planning is done randomly according to the firm requirement the chances of failure
increases and huge financial loss can be beard by the hotel if proper menu planning is not.
Moreover, customer switching ratio raises towards other brand (Kandampully and Bilgihan,
2015).
Recruiting, planning and supervising staff: Restaurant manager is held accountable to
to recruit skilled and capable employee for the vacant post. Type of candidate required for the
vacancy is informed by restaurant manger of the Four Session Manger. By doping so skill-full
and well experience employee is recruited in the working premises which will raise overall
performance of the employee. It will be directly or indirectly raises productivity level to a large
extent. Supervising of staff is done by restaurant manger as it the responsibility of manger to to
identify the loop holes in the working system and to rectify it on immediate basis. Hiring wrong
candidate results in downfall of productivity. Along with this market value gradually decreases
which is a negative mark for the business.
Monitoring hygiene and safety legislations: Customers are preferring to visit those
hotel who tend to be more clean and hygiene. The cleanliness department is monitored and
controlled by restaurant manger as it is sated under their roles and responsibility. They are held
accountable for the safety and security of the employees working in the organization. By this
skilled and capable employees can be retained for longer time duration. Restaurant manger full-
fill all the roles and responsibilities allotted so that chances of error can be reduced and better
hygienic place can be served to the customers in the hotel. Unhygienic environment creates
negative picture regarding the hotel and their staff (Lordkipanidze, 2018). If the same continuous
gradually the business comes to an end in the market as customers does not prefer to visit those
places whose food and beverages are unhygienic.
Solving the quarrier of the customers: The another role and responsibility performed
by restaurant manger in Four session hotel is that they are solving the quarrier of the customers
on immediate basis. Restaurant manger is liable for solving the issues related to booking, delay
in arrival , transportation, payment mode and so on. By doing so positive image regarding hotel

is build in the eyes of the customers over the years. By resolving the quarrier on immediate basis
customers are turned out to be loyal for the hotel and does not switch to other brand to full-fill
their demand. Delaying in reverting back to the client problems make them frustrated and they
immediately switch to other brand. By this market value decreases and survival of business come
on stake in the cut throat competitive world (Zaitseva and Androsenko, 2016).
Monitoring quality of food and beverages: Restaurant manger is responsible for
monitoring quality of food and beverages in hotel. By doing so competitive advantages can be
gained against rivalry. Along with this by monitoring quality of food and beverages wastage of
resources can be managed properly. As per the environment the roles and responsibilities of
Restaurant manger changes in food and beverages department accordingly. It is done to full the
emerging needs of the customers on the priority level in the open market place . Carelessness in
full-filling roles and responsibilities can lead a firm in huge loss in both financial and customer.
Along with this bad quality of food and beverages served to the client brings huge penalty and in
many cases hotel licence is cancelled(Peters and Kallmuenzer, 2018).
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets.
Hospitality industry is enhancing their business's size with a rapid speed by considering
its factors such as food & beverage, accommodation, menu planning, place and many more in an
appropriate manner. In the present scenario, majority of the industries are performing their
operations at global level. This determines it is essential for Four Season Hotel to formulate
affordable menu in order to attract more number of customer's. Like consumer purchasing power
is one of the most important factor to decide the menu prices. It refers that if the prices of
products are high then it is difficult for management of Four Season Hotel to target right market
and consumers. Some of the essential aspects that impact on prices of menu are as follow:
 Food availability- Availability of the raw-materials is one of the major issue which
impacts on the prices of food. It refers that ingredients to prepare the food are one of
the major aspects that impact on prices of food. Example- sea food is easily available
at coastal area so they are low in prices (Putra and Liu, 2017). On the other side, prices
of sea food on land areas and in cities are high. Therefore, availability of the raw-
materials will be considered by Four Season Hotel to decide actual prices of its
products. Quality, availability and requirement of food items is monitored so right
price of food will be decided by management. In addition, if company wants to

perform better, then it will be important for them understand that in any of the situation
they will develop the situation where food is not available within the hotel.
 Religious belief- Religion plays an crucial role for deciding the right menu as well as it
prices. In the present scenario, most of the individuals are more focused towards
healthy food such as vegetable and fruit. Therefore, it is mandatory for Four Season
Hotel to decide the right menu according to habits of individuals. This governs that the
eating habits of a particular area and individuals also impact on prices of food.
Example- Vegetarian food items are low in prices and non-vegetarian items are high in
prices.
 Production- Production is the another factor that impacts on prices of food or cost. It
governs that if food management of Four Season Hotel produce some products at a
large scale then the prices of its goods are low because food is prepared at a large level.
Similarly, raw-materials such as livestock and grains require time, hard-work, water
and space to grow. So the prices of food items which requires more number of grains
and non-veg items are high. In context of Four Season Hotel management or food
department control prices of their food by producing them at a large scale (Radojevic
and Stanic, 2015).
 Transportation cost- Food cost relates with several factors which are fixed as well as
variable. This determines that in order to decide the right prices for the menu and its
products management consider fixed cost as well as variable cost to develop their
menu at affordable price. Like transportation cost, gas and oil cost, warehouse and
chef fees etc. are the charges which are impacting on prices of food. Example- if they
are high in price then cost of food items is also high. In order to attract the customers it
will be important for the hotel to reduce the overall expenses in transportation so that
goals can be accomplished on given time period.
 Temperature and weather- Most of the food items and its resources, raw-materials are
related with environment conditions. like all the crops and its growing depend on the
weather. This refers that it the growing season is too cold then the probability of
availability about food items may be low. Whereas, if the growing season of farmers is
good then the quality and availability of food items is also favourable for food outlets.
Due to which right prices of food items will be decided by consumers. So, for the

purpose of providing better quality of food products, weather condition and
temperature will play the crucial role.
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations.
Menu planning is illustrated as planning the food which need to be served during
breakfast, launch and at dinner time. On the other hand it is explained as list of dishes to be
shortlisted according to the time frame and is served in a given meal (Singal, 2015). In order to
plan the menu properly there are certain things which need to considered such as, balance calorie
control, nutrient density, adequacy, variety and so on. Menu planning considerations and
constraints within food and beverage operations are illustrated below:
Type of customers: Type of customers is the main constraints which faced by Four
Session Hotel at the time of menu planning for restaurants, events and catering services . Before
designing the menu it is very essential understand which type of customers are visiting the hotel
every year and accordingly menu can be planned. By doing so perfect menu along with prices
can be designed and customers can easily order their food.
Location: Menu is planned according to the location where hotel is located. Management
of Four Session Hotel plan the menu by understanding the availability of resources. Menu of
those hotel which is suited in outside area to those who are located in main city. As well as the
prices of the dishes varies accordingly. Hotel suited in crowded place can purchase the raw
material easily and are available nearby. However, Four Session Hotel is located in nearby city
location by this events and catering services can be offered easily and of high quality. This is
another constraints which is faced by Four Session Hotel within food and beverage operations
(Solnet and Baum, 2015).
Hotel or restaurant prepare various types of menu for their customers so that they can
select their food accordingly and can place the order. The various types of restaurant menu are as
under:
La Carte menu: In this type of menu customers individually can place order according
to their demand and the payment is done accordingly. La Carte menu provides large variety of
food along with prices so that customers can easily choose their food in a hotel or restaurant.

Wine/ Beverages menu: This menu involves list of different drinks and alcohol. The
prices of alcoholic and non-alcoholic drink are mentioned so that customers can easily select
their favourite drink.
Static menu: Those restaurant who serve same type of food over the years prefer static
menu. In the market mostly diners and fast food restaurant adopt this particular menu. It
includes salads, desserts, soups and many more.
Day menu: Here, those light food items are involved which are mostly demanded by
customers during the day time.
Dessert menu: Baked apple caramel blossom, Waffles, ice-cream, chocolate mouse cake,
chocolate dip and so on are included in dessert menu. This menu all kind of deserts and
customers can easily select their favourite one and can place the order. By this emerging needs of
the customers regarding desserts can be full-filled.
CONCLUSION
It is to be concluded from the file that hospitality sector is one of the most crucial sector
which can easily attract the tourist. It is needed to be understand that food menu should be made
properly by scanning the market conditions and customer demand. By doing so large number of
customers can be attracted towards menu designed by the organization. It directly or indirectly
helps in maximizing huge revenue as compare to rivalry. Numerous creative ways are identified
to serve quality food and beverages to the customers in order to survive and sustain for longer
time duration in the global market. The role and responsibilities of Restaurant Manger is studied
so as to make necessary improvements in the weak area. By this chances of receiving productive
outcomes can be raised easily.

REFERENCES
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