Hospitality Operations Report: Alfredo's Food Production and Service

This report provides a comprehensive analysis of hospitality operations, focusing on food production systems, food and beverage service methods, menu engineering, and sustainable menu planning. The report examines various food production systems such as cultivation, baking, and preservation, highlighting their application in Alfredo Italian restaurant. It then delves into different food and beverage service methods, including platter service, family-style service, and buffet service, demonstrating their impact on customer satisfaction. The report further explores the menu engineering matrix (stars, plow horses, puzzles, and dogs) to enhance restaurant profitability and analyzes different menu planning types such as wine menus, static menus, and a la carte menus. The report concludes by emphasizing the importance of sustainable menu planning in achieving a competitive advantage in the market. The report aims to provide a detailed overview of hospitality operations and relevant strategies for success in the industry.

Hospitality
Operations 6
Table of Contents
INTRODUCTION...........................................................................................................................3

MAIN BODY...................................................................................................................................3
Critically analyse different types of Food production systems..............................................3
Demonstrate your knowledge and understanding about different types of Food and Beverage
Service methods in restaurants...............................................................................................4
Analyse Menu engineering matrix to enhance restaurant profitability..................................6
Identify and critically analyse sustainable menu planning consideration to be competitive in
the market...............................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality administration is considered as procedure of managing activity connected to
facilities. It involves management of hotel, travel as well as visiting attractions and many more.
It is considered as competent and skilled individual person who have Knowledge regarding
activity or function to cooperate different operations related to restaurant. It involves department,
food services, laundry room facility and so on. In order to satisfy such kind of operations and
activities, there is different type of skill which is needed such as communication skill,
motivational skills in an appropriate manner. In current report, the organisation is chosen is
Alfredo Italian restaurant. It is considered as an Italian eatery that provides superior quality food
to its user in order to satisfy them. In this assignment, there are various types of food
manufacturing method is mentioned. The knowledge as well as understanding regarding various
kinds of food and beverages ways in restaurant is explained in proper way. Apart from this, the
analysis related to menu engineering matrix is used to enhance profit margin as well as assess
menu planning in order to achieve competitive advantage over rivalries in market place (Boella
and Goss-Turner, 2019).
MAIN BODY
Critically assess different kinds of Food distribution systems.
Food administration is considered as procedure of maintaining food in which
transformation of material into food goods which is serving to customer during particular period
of time. Food manufacturing is starts with different kinds of processes like cleaning, packaging
as well as many more. In context of Alfredo Italian eatery, they also start production related to
food by basic form such as packaging, preparing and also adding component in order to provide
superior food facility to customer for satisfying them. Therefore, the main purpose is to satisfy
the consumer during the period of time. It helps them in enhancing sales as well as profit margin
of company in upcoming time period. In restaurant, food manufacturing is determined as a
department which is included in maintaining delicious food for customer. In addition to this, the
material is transformed into delicious food which increases profit margin and sales in upcoming
time period. A chef is involved from overall process from buying to maintaining menu,
administer kitchen, maintaining quality of food and bring innovative dishes in order to satisfying
the customer. There is different kind of food production system such as cultivation, harvesting,

baking, drink as well as candy making and so on. Several methods are going to be mentioned
below:
Cultivation is considered as a kind of food manufacturing system which is used by
Alfredo Italian eating place in order to provide superior quality food to its customers in particular
period of time. The main motive is to increase satisfaction level of its user during the period of
time.
Baking is determined as other way of preparation or maintenance of food which is baked
by adopting heat in oven and so on in order to provide superior quality of food to user for
satisfying them. In addition to this, there are various products which are baked by the restaurant
such as cookies as well as bread in order to increase satisfaction level of its customer during the
period of time (Dashper, 2020)
Drink & making candy: The eating place also focuses on maintaining Candy which is
known as sweets that include chocolates, nuts as well as many more as per the need and wants of
the customer. They also provide drinks to customer for attracting ample of customer towards
restaurant during period of time.
Preserving: The manager of eating place also preserves food products for its customer in
order to provide delicious foods services to them during specific phase of period of time. The
main motive is to increase profitability as well as sales of organisation in upcoming time period
and also helpful in increasing success or growth in upcoming time.
Pasteurization is considered as other method of food production in which packaged as
well as non package food item are created with mild heat which is not more than 100 centigrade
that help in extending shelf life. In context of Alfredo Italian eating place, in context of packaged
and non packaged food that help in safeguard milk as well as juice of fruits in appropriate
manner.
There are various types of food administration system which is used by manager of
Alfredo Italian eating place for providing delicious or superior quality food services to user. It
also helps in increasing profitability as well as sales of restaurant in future period of time
(Mooney, Harris and Ryan, 2016).

Demonstrate knowledge as well as understanding regarding different kinds of Food as well as
Beverage facilities within restaurants.
In present time, the hotel industry focuses on preparing food by determining their needs,
wants taste for satisfying its user and achieves higher profit in future period of time. The
procedure of displaying food item by hotels restaurant, as well as food stall is determined as food
and beverage service system. It includes vegetable foods, soft drinks, alcohol and so on. In
present time, the individual person prefers that kind of restaurant which offers creative and
delicious food facility to its user. It assists restaurant in achieving leading position around the
world and make survival and maintenance for longer time period. For competing with its
rivalries firm, it is important for organisation to provide unique and specific facility to its user
during particular phase of time period. In context of Alfredo Italian restaurant, they provide food
to its customer in unique style for attracting them towards their services. The strategy which is
adopted by its manager and they provide solo package for its families through which they can
pack food according to the members. In assistance of this, they also offer theme food packaging
on anniversary, birthdays and many more (Nusair, 2020). These all facility help in increasing
sales and profit margin in future period of time and attract ample of its user for product and
services which is provided by them. In context of Alfredo Italian restaurant, there are various
kinds of food & beverage service method such as English service, snack bar service, silver plate,
and cart services as well as many more that is going to be mentioned below:
Platter service: Due to serving food on large platters and bowls and also provide effective
services by waiters to its user. There are various services which are offered to its user by
restaurant in an appropriate manner.
Family style Service: In this kind of service, the user can order from outlets in direct
manner to its family. These kinds of facilities are used by Pubs and Bars. In addition to this, a
large dimension of table that assists guests for taking order of food and also consume it on
counter.
Self services: The food that is serving to its user by own and also provides food in cutlery
for satisfying them. Special as well as luxury restaurants adopt this as it requires high cost and
investment.
Cart Service: In this process, the food item is bought by server by using trolley. The trolley
signifies portable heating that is helpful in cooking food in easy manner. It improves higher

satisfaction level of user because dish is considered as flamed, prepared in mind-set of eyes in an
appropriate manner.
Plate Service: The user can select various items of food from menu provided by staff
member of restaurant on table. The subordinates allot table as per size of individual persons
Furthermore, the user greeting warm by using eye contact in an appropriate manner.
American service: At these types of facilities, the large amount is paid by its user in respect
of its food to its user and receives food in similar counter and in American style. Takeaways are
considered as superior example of these kinds of services.
Buffet Service: In this kind of services, the food items showed on counters and also greet
guest in an appropriate manner. The buffet layout is managed according to guests in party. In
assistance of this, the staff member of restaurant to determines to fill container in regular manner
(Nwokorie and Obiora, 2018).
Therefore, in context of Alfredo Italian restaurant, there are various kinds of food &
beverage service method such as English service, snack bar service, silver plate, and cart services
as well as many more for satisfying the need and wants of its user during particular phase of time
period.
Analyse Menu engineering matrix to enhance restaurant profitability.
The assessment of menu is completely depend on using menu engineering Matrix which
needed easy input such as menu items, sales by quantitative cost of food, sales price of each item
and all these items can be offered by back office restaurant for satisfying the need and warns of
its user during particular phase of time period. In context of Alfredo Italian restaurant, the menu
engineering matrix is adopted by restaurant that is going to be mentioned below:

Star is considered as an item of menu engineering Matrix in which there is a higher profit
and higher popularity during particular phase of time period. Herein, the popularity of menu item
is very high and it increases profit margin in future period of time.
Plow horse is considered as a situation in which the popularity of menu is high but it is
necessary to bring modification and reformulation for increasing profit margin in future period of
time. This can be accomplished by using enhancement in price, change in ingredients, portion
variation and many more than is necessary to increase popularity of menu which will be helpful
in future period of time (Romero, 2017).
Puzzle herein, there is a low popularity of menu but give higher profit in future period of
time, it is necessary to use different promotional tools and technique in order to repositioning the
things and item on menu that increases sales margin in future period of time.
Dog it is considered as the situation in which popularity as well as profit margin is low, it
is necessary for manager of a restaurant to assess or removed some items on menu in immediate
manner for increasing sales in future period of time.
Therefore, the menu engineering matrix is used for increasing profit margin in upcoming
period of time. In addition to this, there are different types of menu planning which is done by
chosen restaurants that is going to be mentioned below:

Types of Menu planning:
Wine menu there are various kind of hotel or restaurant provide separate wine and
beverage menu to its user. It includes these wines, coffees, cocktails and many more.
Static menu this kind of menu provided similar in whole year. For example, pizza hut
provide standard menu to its user for satisfying than.
A la carte menu herein, the user has wider choice to choose and the cost of eateries is
discussed separately in menu. The food quality is considered as a higher and considered as costly
in nature.
Day menu this menu provides a dish that is considered as a special which is provided to
its user according to seasonal items. These dishes or food are provided to its guests at
discounting cost.
Dessert menu the menu is provided to its user after completed with eating food. It
signifies sweets, ice cream and specific dessert which restaurant offers. There are various
restaurant provided menu separately from menu of food item.
Price fixed menu this menu signifies fixed price and provide wider choice in each
courses. This menu adopted for specific ceremonies such as Christmas and many more. The cost
is not based upon what individual person selects, every customer impose with standard price.
Therefore, the menu planning helps restaurant in increasing profit margin in future period
of time (Sheresheva, 2018).
Identify and also assess sustainable menu planning consideration in order to achieve competitive
edge in the market.
There is various determination of menu planning that assists in accomplishing
competitive edge in the market. In addition to this, there are different kinds of elements that are
important to determine in order to make an effective menu plan which is given below:
Location is determined as a place in which food is provided for planning related to menu
in proper manner. If location related to restaurant is located in posh area than they conducted
their restaurant that is surrounded by another rivalry firm then they impose prices as per rivalries.
In addition to this, it decreases or reduces sales or profit margin of organisation and user switch
to other eatery food that offer superior as well as delicious quality food at less price. In reference
of Alfredo Italian eatery the management team of appropriate services to customers which
enhance sales and accomplishing competitive edge in the market.

Type of user this type of user adopt services that help in satisfying its user. It is
determined as a basic constant in order to plan menu for events and so on. The management team
of restaurant analyse types of population visit hotel and analysing their need in order to satisfy
them. In reference of Alfredo Italian restaurant, they impose cost as per kind of user that helps in
increasing sales in future time period.
Availability of the price menu is based on availability related to item of food product.
Therefore, the organisation focuses on possessing food storage that assists in providing effective
services and accomplishing competitive advantage in the market.
Available pieces of equipment as well as size of kitchen in order to plan when it is
important to use pieces related to equipment in order to provide better service to its user that help
in satisfying them. There are various planning related to menu that help organisation to
accomplish and achieve competitive edge in the market.
In reference of Alfredo Italian food, they offer delicious food to its user in appropriate
way for attracting or satisfying them towards services. This is strategy used by manager for
providing solo package to its families by which they can provide food as per member. It
enhances sales as well as profit margin of organisation in upcoming time period.
CONCLUSION
On the basis of above mentioned report, it has been analysed that hospitality administration
is considered as procedure of managing activity connected to facilities. It involves management
of hotel, travel as well as visiting attractions and many more. It is considered as competent and
skilled individual person who have Knowledge regarding activity or function to cooperate
different operations related to restaurant. It involves department, food services, laundry room
facility and so on. In order to satisfy such kind of operations and activities, there is different type
of skill which is needed such as communication skill, motivational skills in an appropriate
manner. The knowledge as well as understanding regarding various kinds of food and beverages
ways in restaurant is explained in proper way. Apart from this, the analysis related to menu
engineering matrix is used to enhance profit margin as well as assess menu planning in order to
achieve competitive advantage over rivalries in market place (Boella and Goss-Turner, 2019).

REFERENCES
Books and Journals
Boella, M.J. and Goss-Turner, S., 2019. Human resource management in the hospitality
industry: A guide to best practice. Routledge.
Dashper, K., 2020. Mentoring for gender equality: Supporting female leaders in the hospitality
industry. International Journal of Hospitality Management, 88, p.102397.
Mooney, S.K., Harris, C. and Ryan, I., 2016. Long hospitality careers–a contradiction in
terms?. International Journal of Contemporary Hospitality Management.
Nusair, K., 2020. Developing a comprehensive life cycle framework for social media research in
hospitality and tourism. International Journal of Contemporary Hospitality Management.
Nwokorie, E.C. and Obiora, J.N., 2018. Impediments to rural youth entrepreneurship towards the
hospitality sector in Nigeria: The case of Ihitte-Uboma, Imo State. Journal of Tourism and
Hospitality Management, 6(1), pp.81-91.
Romero, J., 2017. Customer engagement behaviors in hospitality: Customer-based
antecedents. Journal of Hospitality Marketing & Management, 26(6), pp.565-584.
Sheresheva, M.Y., 2018. The Russian tourism and hospitality market: new challenges and
destinations. Worldwide Hospitality and Tourism Themes.
Van Dooren, T., 2016. The Unwelcome Crows: hospitality in the anthropocene. Angelaki, 21(2),
pp.193-212.
Yam, L., Raybould, M. and Gordon, R., 2018. Employment stability and retention in the
hospitality industry: Exploring the role of job embeddedness. Journal of Human Resources in
Hospitality & Tourism, 17(4), pp.445-464.