Hospitality Operations Management: Alfredo's Italian Restaurant Report

This report provides a comprehensive analysis of the operational aspects of Alfredo's Italian Restaurant, focusing on key areas within the hospitality industry. It begins with an introduction to hospitality management and the significance of effective operations. The main body of the report delves into different food production systems, including on-site kitchens, central kitchen systems, and combinations thereof, evaluating their impact on food quality and efficiency. It then examines various food and beverage service methods, such as French, English, self-service, buffet, and snack bar services, assessing their suitability for the restaurant. The report also explores menu engineering, detailing the menu engineering matrix and its categories (stars, plow horses, puzzles, and dogs) to enhance profitability. Finally, the report discusses sustainable menu planning considerations, emphasizing the importance of environmentally responsible choices and their role in achieving a competitive advantage in the market. The report concludes by summarizing the key findings and recommendations for optimizing Alfredo's Italian Restaurant's operations.

Hospitality Operations 16

Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN BODY...................................................................................................................................1
Different type of Food production system .................................................................................1
Food and Beverage Service methods..........................................................................................2
Menu Engineering matrix...........................................................................................................3
Sustainable menu planning consideration...................................................................................5
SUMMARY AND CONCLUSION................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Hospitality is refers to the relationship between guest and host as it also includes the
attractive reception and entertainment of guest, visitors, conventions, quality services for
travellers tourist. In this proper management of hospitality management is crucial because it
focus on providing positive experience to their guest and visitors as well. Mainly, operations
within the hospitality industry includes housekeeping, human resources, food services, public
relations, sales and finance and many more (Filimonau and Naumova, 2020). Thus, it is one of
the important responsibility of hotel operations management to effective play crucial role to deal
effectively with customers, staff workers at the time of running all the activities of hotel
smoothly. Current project is based on the Alfredo's Italian Restaurant, is located in London and
also focus on providing better services to their customers so that they get higher satisfaction from
them. Project is going to discussed about different type of food production system, food and
beverage service methods used in restaurants. Along with this, Menu Engineering matrix is also
mentioned that contributes in increasing profitability of restaurant. At last, sustainable menu
planning consideration is also discussed here that provide assistance to restaurants in attaining
competitiveness in the market.
MAIN BODY
Different type of Food production system
Food production system consider as an effective activity encompass all the business that
includes within the preparation of food stuff by converting raw material into ready made food
products that used by consumers. In context to this, food system is refers to the complex activity
that includes the appropriate production, processing, transport and consumption as well. In order
to produce quality food, it is significant for Alfredo's Italian Restaurant to use an effective food
production system. As it help in providing quality food products to consumers for consume as
per their needs and wants (Kim, Lee and Fairhurst, 2017). As there are different type of food
production system used by Alfredo's Italian Restaurant at the time of producing food are as
follows:
 On-site Kitchens: It is an effective type of food production system that is refurbished, full
scale, wholly operational and also permitted restaurant kitchen that serve high value
services and dining experience to guest. The main focus of this system is to provide
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values and high quality of food items to their customers in order to make them highly
satisfied with the offerings.
 Central kitchen or Centralized Food Production System: It is refers to the online variant
of serving the food requirements of a multi-outlet restaurant (Iyer and Jarvis, 2019). This
type of production system has different purpose including use few resources, lower
investment over the outlet Kitchen equipment, eliminate electricity manpower and many
more. Mainly, central kitchen dispatches both semi finished and finished goods. In this,
supply of goods to the outlets can be voluntary and based on request. Along with this, it
includes different outlets that serve food items to its customers. As overall sales of all the
outlets can be tracked and managed from the Central kitchen system. It also help in
checking wastage and also plan for the production effectively.
 Combination of On-site and central Kitchens: In order to serve quality food products to
guest is crucial in which both on-site and central kitchen play a significant role. In this
fully prepared food are purchased and at the same time also require enough storage.
Mainly, it consist heating and serving, single use disposable tableware and many more.
This can be beneficial in eliminating the dishwashing unit from the restaurant.
Furthermore, all these food production system play a crucial role in serving high quality
of food items to large number of people with the aim of satisfying their needs and wants. These
can be effective in maximising the profitability level of restaurant and make it competitive at
market place.
Food and Beverage Service methods
Food and beverage is an effective process that includes different aspects such as
preparation, preservation and serving the food items to the customers as per their requirements.
Basically, food is basis need for every living person this is the reason that hospitality industry
continuously growing in the market place by increasing their profitability. As per case study of
Alfredo's Italian Restaurant, Amanda requires appropriate methods of food and beverage in order
to serve best quality of food products to its customers and satisfy their needs. These can be
understood by following points:
 French service: It is an effective method of food and beverage services that applied by
large and luxury hotel in which personal attention is given to each and every customers
(Murphy, Hofacker and Gretzel, 2017). This type of method quite complex because all
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the plated entrees are serve in the right side and other courses are served from left. Along
with this, chef prepared food in-front as guest and serve them same.
 English service: Under this method, food is served in large plate and bowls and the
beverages are delivered to the table by experience waiters. It is easy to applied and also
required little space because its fast ratio rates of tables. Along with this, firstly waiters
check the food after that food is placed on the table (Buhalis and Leung, 2018).
 Self service: It is one of the most common and mostly used by restaurant for serving the
food. In this, food is placed at the buffet and guest pick up the food as per their
requirements.
 Buffet service: It is also an effective method of food and beverage services in which food
is displayed in the chafing dis on the table and guest are free to pick food according to the
their consumption. Mainly, it includes salads, starters, main course, beverages and
desserts as well.
 Snak bar services: This type of method is effective and also suitable for restaurant and
bars as well. It required tall stool on which customers are placed their order and also
enjoy the food at counter itself. It is effective as it attract customers towards the food and
restaurant.
All these methods are important and effective for hospitality industry for increasing their
profitability and customers base. In context to Alfredo's Italian Restaurant, Amanda use Snak
bar service for their restaurant because it help in inviting more and more customers and also
provide assistance in availing food services. This type of method is effective and easy to ordering
food to guest. With the help of this, Amanda can increase their performance at market place and
keep customers loyal towards its offerings.
Menu Engineering matrix
Menu is one of the integral part of food and beverage outlet because it help in creating an
operation image in customers mind. This is the reason that restaurant are always focus on the
menu and make it more attractive so that customers get influences and attracted towards its
operation of food. In addition to this, menu engineering is also refers to the art and science that
help in determining how a menu is designed, positioned, priced and at the same time also
maintained with the aim of improving the possibilities of attaining higher profitability
(Manoharan and Singal, 2017). Mainly, it is instinctive for Alfredo's Italian Restaurant to
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determine items that are within their control including labour and food costs. This is the reason
that manager of restaurant is responsible for providing right foundation for higher profitability by
using proper menu engineering. If manager of restaurant fail in managing the same than they will
unintentionally degrade their customers. Due to this, restaurant cutting their labour and
skimping on food quality that may affect on the overall performance of hotel in market. For
attaining the same, Alfredo's Italian Restaurant use menu engineering matrix that help in
rearranging items that contributes in encouraging customers to order the profitable items (Cetin
and Okumus, 2018). Furthermore, it is starts with an effective analysis of menu through the
menu engineering matrix that includes simple inputs such as menu items sales by quantity,
overall food cost per items, sales price and many more. In this back office restaurant software
solution help in providing the same. As matrix of menu engineering have four categories that
grouped all the menu items restaurants offers to its customers in order to gain their positive
experience towards the menu:
 Star (High popularity, high profit): In this stage, these type of item are winners as
restaurant keep them for increasing their profitability level. Along with this, restaurant
includes a modest price increase in their next menu roll-out. Under this, high popularity
and high profitability items are includes that help restaurant in keeping their customers
loyal and improve their customers base as well.
 Plow horse (High popularity, low profit): Under this, the main focus of restaurant is to
determined and figured out how to sell items present in the menu but at the same time
due to low profitability company needs to think about how to reformulate the same. This
can be beneficial in improving their margin. For attaining the same, restaurant increase
their product price, change ingredients and also make appropriate portion variation. With
the assistance of this, restaurant can increase their profitability level by delivering quality
services.
 Puzzle (Low popularity, high profit): This stage of menu engineering puzzles are those
items that can be sell more to make money and at the same time also enhancement in
their profitability level. Including repositioning this type of items in menu assist them in
increasing their sales volume. In case, description of menu items is not tantalizing enough
that company fail in influencing their customers as they won't to order it (Koens and
Wood, 2017).
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 Dog (Low popularity, low profit): In this stage restaurant has less profits due to low
popularity of menu because of change in customers taste and demand. Menu engineering
is not a one time process as it refers to the ongoing and never finished process. In a
changing environment, ingredients get expensive, trends in food items come and go and
at the same time perception of customers is also change over the time. This is the major
reason that maximizing profitability level is one of the major target in a restaurant. For
attaining higher success, restaurant needs to make an appropriate menu along with better
items so that profit can be easily maximised (Christou and Chatzigeorgiou, 2019).
Sustainable menu planning consideration
Sustainable menu planning is considered as an important activity for restaurant that
reflect the overall decision in which organiser makes proper selection of food and beverage
served at restaurant. In this relation, the choice of food and beverage have huge impact on overall
image of Alfredo's Italian Restaurant footprint at market place. Thus, it is significant for
restaurant to develop appropriate sustainable menu planning that help in attaining benefits of
making healthful and environmentally responsible choices. In addition to this, creating a
sustainable restaurant menu is one of the effective thing in which hospitality industry can do for
the planet and for their bottom line as well. As environmentally friendly menu is becoming an
expectation that help company in boosting their revenue and competitive image that may invite
more and more customers towards its offerings. Now a day's going green is more popular then
before as it is not only banning plastic straws but also promote the eco-friendly environment.
This is the reason that, Alfredo's Italian Restaurant focus on doing meaningful efforts for
eliminating the negative impact over the environment by reducing wastage, energy conservation
and many more. Thus, it is important for restaurant to create a sustainable planning of menu that
provide assistance to company and it also boost its bottom line (Leung, Wen and Jiang, 2018).
Considering sustainable menu planning within the restaurant may aid in attaining competitive
advantage in market place. In this context, there are some effective consideration that used by
Alfredo's Italian Restaurant at the time of sustainable menu planning to be competitive in the
market place:
Reduce food waste: In order to be competitive in market by sustainable menu planning,
restaurant starts carry out a food auditing by asking staff to reduce food waste. For this, having
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different bins for spoiled food, customers waste and many more. By this, Alfredo's Italian
Restaurant can easily understand how much is being wasted and also evaluate the appropriate
ways to eliminate spoilage and repurpose of kitchen scraps (Espellita and Maravilla Jr, 2019).
This initiate can support restaurant in attaining competitive edge at market and at the same time
also encourage customers to buy from them.
Start and On-site Garden: At the time of sustainable menu planning, restaurant can
start on-site garden anywhere including backyard, rooftop and window sill. It can be as a simple
herb garden along with different seasonal fruits and vegetables. It provide benefits to restaurant
in various aspects as they can control what you want to grow and also will selection of home-
grown ingredients at all times. It directly contributes in increasing profitability level of company
because company has less spend on producing seasonal food items.
Update their menu Seasonally: It is also important for restaurant update menu with
seasonal products and also adopt menu with the flow of nature. In this, restaurant can able to but
foods at its peak supply as it grown closer wherein it is sold to customers. By updating the menu,
restaurant can easily provide seasonal food items to its customers as per their demand.
Localize their Supply Chain: As farm to table movement is making an effective wave
within the service industry. Sourcing produce and ingredients from local farmer's market and
suppliers is also an help in attaining sustainability (Victorino and et. al., 2018). One of the main
advantage of this aspect is that it not only cut down the transportation but also support local
farmers. Along with this, local food is also fresher because the distance between farm to kitchen
is shorter.
SUMMARY AND CONCLUSION
From the above mentioned report it can be summarised that managing hospitality
operations is one of the important activity for every restaurant as it help in improving the
possibilities of attaining competitive growth. In this regards, menu engineering matrix is also
beneficial for restaurant to improve their menu and make it more attractive. Basically it is
ongoing process and also change over the time in which company can easily satisfy customers by
providing their quality services as per their requirements. Furthermore, different food production
system is also discussed that used by restaurant in order to increase their quality food services
without any kind of wastage. In order to improve their competitiveness in market, restaurant is
responsible for including an appropriate time of food and beverage services methods as it may
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support in increasing the demand of food items and at the same time also increase its profitability
well. Apart from this, restaurant is also focus on sustainable menu planning by considering
effective aspects. This can be beneficial in developing the possibilities of attaining competitive
edge at market from its competitors.
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REFERENCES
Books and journals
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context. International Journal of Contemporary Hospitality Management.
Murphy, J., Hofacker, C. and Gretzel, U., 2017. Dawning of the age of robots in hospitality and
tourism: Challenges for teaching and research. European Journal of Tourism Research.
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towards an ecosystem. International Journal of Hospitality Management. 71. pp.41-50.
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diversity management in the hospitality literature. International Journal of Hospitality
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Cetin, G. and Okumus, F., 2018. Experiencing local Turkish hospitality in Istanbul,
Turkey. International Journal of Culture, Tourism and Hospitality Research.
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occupations using secondary statistics. International Journal of Tourism Research.
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Christou, E. and Chatzigeorgiou, C., 2019. Experiential learning through industrial placement in
hospitality education: The meat in the sandwich. Journal of Contemporary Education
Theory & Research.
Leung, X. Y., Wen, H. and Jiang, L., 2018. What do hospitality undergraduates learn in different
countries? An international comparison of curriculum. Journal of Hospitality, Leisure,
Sport & Tourism Education. 22. pp.31-41.
Espellita, S. and Maravilla Jr, V. S., 2019. Employable Skills for Hospitality Graduates as
Perceived Among Hotel Supervisors in Cebu City. Journal of Economics and Business.
2(2).
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Victorino, L. and et. al., 2018. Service operations: what have we learned?. Journal of Service
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