Hospitality Operations Report: LT6017GN, Food and Beverage Systems

This report delves into the intricacies of hospitality operations, focusing on food production and food and beverage service systems, roles and responsibilities of food and beverage managers, factors affecting menu pricing, and menu planning considerations and constraints. The report uses Denbies Wine Estate Hotel as a case study to illustrate these concepts, providing a practical analysis of various aspects of hospitality management. It examines the synthesis and creativity within food production and service, emphasizing the importance of innovation and training. The report further analyzes the critical roles and responsibilities of a food and beverage manager, including operational management, performance measurement, and staff development. It also explores factors influencing menu pricing and examines menu planning considerations and constraints within food and beverage operations. Finally, the report provides an overview of different types of food and beverage services offered by Denbies Wine Estate Hotel, such as table service, room service, and self-service, highlighting the importance of adapting to customer needs and preferences. The report concludes by summarizing the key findings and offering recommendations for improving hospitality operations.

Hospitality Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Explain the synthesis and creativity of the Food production and Food and beverage service
system..........................................................................................................................................3
2. Critically analyse roles and responsibilities of a Food and beverage manager within the
organisation..................................................................................................................................5
3. Identify the factors that can affect menu pricing within food and beverages outlets..............6
4. Analyse the menu planning consideration and constraint within food and beverage
operations.....................................................................................................................................8
CONCLUSION................................................................................................................................9
REFRENCES.................................................................................................................................11

INTRODUCTION
Hospitality operation is associated to manage the relationship between the national or
international traveller as well as host to make the trip of guest delightful. It involve different
practices like offering staying facility at hotel, looking after the basic amenities, food and
accommodation so that they can refresh themselves and get the rejuvenate their energy. Although
the hospitality management differ from one organisation to other but their basic aim is to offer
the best possible services (Balatsoukas and Ruthven, 2012). This act as an opportunity to build
long term relationship with the traveller by developing their flawless experience. For the better
understanding of report Denbies Wine Estate Hotel situated at London has been selected which
concentrate on the daily administration of hospitality operations for the convenience of customer.
It is recognised as a carbon neutral hotel because it offer the garden view also the room has
terrace to get fresh air. So by looking after the convenience of customer and reducing emission
of carbon leads to the sustainable development. This report cover topics like determine the
creativity of the food production as well as food and beverage service system. Analyse the
responsibilities of food and beverage manager for the smooth functioning of business. Determine
the factors that can affect the menu prices of any food and beverages outlet. Further, analyse the
constraint that food and beverage operations can experience.
MAIN BODY
1. Explain the synthesis and creativity of the Food production and Food and beverage service
system
Creativity and innovation are the most essential part of food business that helps to
identify the suitable solution of existing problem by bringing significant changes. Being the part
of dynamic environment people usually gets attracted to the hospitality services that look after
the needs and demand of audience. Currently, food and beverages business is growing very fast
by enhancing its production and serving capacities so that they can suitably bring the capable
changes for better functioning. Constant efforts are made by internal staff to meet the prevailing
needs and demand of the customer that leads to growth and generate innovative idea to better run
the process of food outlet (Bowie and Buttle, 2013). Along with that most of the economist
accept that the nation experience most of the growth from the generation of innovation as well as
new idea. Initially, people used to focus on the product and were less reluctant to take the

premium services but now with the change in trend and globalisation service is the market that
gain huge revenue. Similarly, creativity in the food industry are highly recognised by the
traveller and enhance the overall profitability of outlet. Herein, Denbies Wine Estate hotel
immense concentrate to understand the interest of customer in terms of their eating habits and
bring the significant changes. Additionally, it offer various variety to the guest so that they need
not to visit outside to get the food. This is the preferable practice of the food business that help to
build the adequate experience of the customer. Some of the synthesis and creativity of the food
production and service system are defined below:
Constant training to the existing and new staff is the vital process as the taste and
preferences of the guest constantly change like the dishes they prefer at present may not prefer in
future. So the manager of the Denbies Wine Estate Hotel is resosible to understand the
perception of customer and provide training to the staff of kitchen in order to appropriately
produce and deliver the food. The purpose of educating and training the staff is to maintain the
uniqueness in terms of preparing the dishes desirably. The learning activity of the food process
include the three stages which comprises of planning, processing and serving the food. Further,
to retain the interest of customers innovative measures and food safety practices are adopted for
the better operations of hospitality firm.
Online presence is one of the significant platform that help the Denbies Wine Estate
Hotel to determine the way by which their services and production system is better than the other
rivalries. Along with that to maintain the interest of followers the company remain clear about
the creativity that have to constantly opt so that they can maintain the interest of viewers and
engage traffic suitably. In context to respected hotel have the gallery restaurant that have the
suitable ambiance and offer the seasonal menu which is the effective and healthy practices. So all
these actions need to be promoted through the online website and digital platform which is the
creative practice to product and serve the food items effectively (Brotherton, 2012).
Further, during the time of production necessary equipments such as thermometer is
provided to the staff so that they can effectively serve the quality product to the customer. Also
this practice does not affect the quality of productivity. Using food safety indicator is the creative
practice that maintain the hygiene which is the prime concern for each of the customer. As food
service business is undergoing with the rapid innovation which is the desirable practice by which
firm can adopt the adequate equipment as well as facility design to carry out the business

processes effectively. This is the sole component that is highly preferred by the audience because
even they prefer being part of the restaurant outlet that adequately serve them the dishes which
are healthy and fulfil by keeping all safety measures effectively.
Types of Food and Beverage services:
1. Table service system of F&B industry is used in the restaurants, while providing this
form of service the guests are seated on their tables and orders from the menu. The
executive assigned to particular guest, address them by 'Sir' or 'Madam'. The assistance is
provided to guests by the managers of restaurant or the staff for the seating according to
the number of members or any special request.
2. Room service is another form of service in which the guests orders their choices on the
phone and ask for serving the food and beverages in their rooms. The menus of such
service are made with accordance of the needs and preferences of the customers. Also,
such service are specifically for the guests of hotel who are staying in hotel.
3. Silver plate service is similar to other services such as French service, the only difference
is the cutlery and crockery used are made of silver. The food and beverages is served in
sterling silverware. This type of service is mostly offered by larger hotels and restaurants
as it involves huge costs and investments.
4. English service is a very old form of serving to customers in which food is first placed in
large platters and bowls. These large portions are than delivered to the guests tables by
the staff members and once food and beverages are approved by the guests then they are
served to on the tables.
5. Cart service is a very unique way of serving the food fresh and hot with customised
instructions of customers. In this type of service the food is partially cooks and carried on
cart which has portable heating unit. Through this heating unit the food is being cooked
properly in front of the guests according to their wish and served fresh and hot. For
rendering cart service the restaurant needs a properly planned and designed dining room.
6. Snack bar service is basically a service provided by those hotels or restaurant who have
bars and serve alcohol. In this service there is one huge counter and chairs are place on
one side of the counter for guests to sit and on the other side the staff or waiter make and
serve all the beverages ordered. A menu is presented to guests through which they chose
and decide their snacks and drinks.

7. Self service, in this the guests have to help themselves. All the food and beverages are
kept on the counter or buffet. It is also known as buffet service, where people picks up
those dishes or food and beverage items which is required by them. The payments of this
service are either done prior to the food pickup or after food is picked up and at time
customer is leaving.
These are some types of service which are offered by Denbies Wine Estate Hotel to their
customer who are visiting to their hotels and restaurants. By providing such services they are
acquiring and targeting larger marketplace. More customers are attracted by the hotel and served
according to their needs and expectations.
2. Critically analyse roles and responsibilities of a Food and beverage manager within the
organisation
Food and beverage manager within hospitality industry are responsible to overview all
the functioning which are associated with preparing the meal in order to serve the demand of
audience effectively. It involve the functioning like forecasting demand of audience, planning
out the procedure, planning as well as controlling the beverages of hospitality industry (Chon
and Yu, 2012). Their purpose is not only confined to production of food and serving to the
customer. But they also identify the preferences as well as need of customer so that they can take
measure to meet their need effectively. As it is not necessary that the Denbies Wine estate
London can cater the need of whole people but it need to anticipate the changing trend of the
people. Like in comparison to the past nowadays people are more prone to inculcate the healthy
eating styles or pattern. So by keeping in mind these measures it always deserve the seasonal
dishes due to which customers gets the quality nutrients. This is the most efficient practice that
attract the immense people after exploring the unique design of the menu. Generally these
practices involves preparation of report that include the priorities as well as standard which is
necessary for all the people of kitchen department to follow and gain the best possible result.
Thus, this enriches the individual to customise the functioning that is useful way to attract as
well as retain the huge customer base. Within hospitality industry the food and beverage
manager plays a prominent role because most of the revenue is generated from by delivering the
food to the audience. Thus, explanation of some of the roles and responsibility are demonstrated
below:
Roles of Food and Beverage manager:

Manage the routine operations of firm: The Food and beverage manager does not have
the monotony routine because it analyse the external condition and bring the favourable changes
in the functioning of the food and beverage department (Kim and Jeong, 2018). The manager set
the standard which staff need to attain in terms of revenue and quality for which the budget is
associated to them. So these procedure assist them to monitor the task of each and every member
which fall under the food and beverage department. Further, precaution are taken to minimise the
gap between the actual and established standard by mitigating the chances of deviation. This
helps Denbies Wine estate hotel to gain the success in best possible manner.
Use suitable indicators to measure the performance: While producing food and
beverages there are certain safety indicators and hygienic aspect that need to be maintained by
the company. This include the activities like washing hands before and after preparation of the
food and serving the fresh food to customers. All these indicator appeal the interest of
prospective customers to become the loyal customers (Legrand, Chen and Sloan, 2013).
Moreover, the manager need to bring the necessary improvement and update that in their menu
so that it generate the urge amongst people to explore the retail outlet. This attract the people to
explore the dining area of Denbies Wine estate hotel and maintain the requirement of customer.
Remain updated for changing trend associated with food and beverages outlet: As
per this role the Food and beverage manager needs to be guest oriented where it understand the
requirement of customer. So they generally train their staff to effectively greed the customers
and understand their taste by using effectively interpersonal skill. Along with that need to be
potential enough in terms to match the needs and requirement of customer. Herein, Denbies
Wine estate hotel has remain suitable to preserve the huge base of loyal customers because it
offer them the nice ambience, proper sitting arrangement, view of the decorated garden and
quality dishes.
Responsibilities of Food and Beverage managers:
Planning menu- The most essential responsibility of food and beverage manager is to
plan and prepare the menu for hotel according to the offerings of and current trends and needs of
people or guests. Planning menus is one of the crucial tasks which is being performed by the
food and beverage managers. It is the most mind and time consuming task as the market is
regularly changing, the taste and preferences of consumers are diversifying and the trends are

fluctuating. The managers of Denbies Wine Estate Hotel has to be very careful and should have
proper knowledge required while preparing menu for the hotel.
Managing food production quality- Then comes the quality of food and beverages
which are being served to guests. Its responsibility of food and beverage managers to maintain
and oversee the quality of item which are being served to end user. For performing this action the
managers of Denbies Wine Estate Hotel can observe the activities taking place in kitchen and
serves as a link between the customers and chef's. Also, while procuring raw material from
suppliers and from market the managers should keep check on quality of goods received and
bought.
Managing budgets and keeping costs low- Another task for which food and beverage
manager are responsible is keeping all costs related to food and beverage low. It includes several
costs such as raw material procurement cost, transportation costs of supplier, storage cost and
conversion cost of items into final goods which is being served to guests. They have to manage
all the activities according to the budgets set and assigned to them by to management.
Hence, these are some of the roles as well as responsibility that need to be maintained by
the Food and beverage manager in order to exercise different activities. They are innovative in
terms to design they menu and attract the interest of customer. Along with that at the same time
they need to maintain the rules and regulation associated with the food and beverages department
effectively.
3. Identify the factors that can affect menu pricing within food and beverages outlets
In a restaurant, a menu is a list of food and beverages provided by customers and prices.
A menu may be present a list of alternatives from which customer choose in which case a pre
established the particular sequence of courses is offered (Lynch and Mac Whannell, 2013). To
set effective menu concept required to conduct market analysis and focus that in which type food
people take interest and like to eat. Due to changes price of food items hotel change the menu
and present in front of customers. The menu of the Denbies Wine Estate Hotel affected by the
different types of factor which is discussed below:
1. The utility and demand: Eventually, the customer demand of more food items due to
price is low and high. So that time demand for the particular product is elastic and little
differences in the price that show result as changes in the quantity. In the case of inelastic
demand, a change in the prices does not influence the demand insignificantly. When

demand increase of particular food items that time Denbies Wine Estate Hotel increase
the amount of food items that mention in their menu.
2. Transportation cost: Due to increase price of oil and gas so it is affected to price of food
items of restaurants and hotel and they increase the price of food items. These costs more
to transport food by the steps from farm to plate (Ransley and Ingram, 2012). In the
Denbies Wine Estate Hotel provide different types of food items that affected by the
transportation cost when government increase the rate of import and tax on the food
products.
3. Weather/Temperature: All crops are influenced by the weather in the growing season.
During to growing season is too wet, too dry or too cold or too hot so it impact on the
store of the food products. Many times people arrive in particular season that offer in
specific season so that time Denbies Wine Estate Hotel can increase the price of the food
products.
4. Labour costs: To make food required to different cook who have specific knowledge and
have different tricks to present food in different manner. So conduct these activities
required to different types of worker who contribute best at the different level of food
cooking. Due to increase cost of the labour Denbies Wine Estate Hotel increase the cost
of food items because hotel also pay the high salary to workers.
5. Extent competition in market: In present time in the hospitality industry different types
of restaurant and hotels provided effective services. They are applying effective
marketing strategies to attract customers regarding to their food items. They are keeping
special food item that offer by the hotel (Van der Wagen and Goonetilleke, 2015). Due
to increase competition if any hotel increase the price of food products so other hotel also
increase the price and affect to menu in food & beverage sector.
6. Government and legal regulations: If the hotel have monopoly in specific theme so they
are taking high amount from the customers regarding to food items. In respect to protect
the interest of the public required to government intervenes and operate the prices of the
commodities for this reason. In respect to Denbies Wine Estate Hotel follow all the rules
and regulations to provide healthy food to people so for this required to take higher
amount from the customers.

7. Number of item in menu- This is also one the factor which will affect the prices of food
and beverages offered by Denbies Wine Estate Hotel in their menu. The restaurant have
to be prepared and keep their stock full according to all the items in the menu. Huge costs
is involved in this activity of storing and managing the inventory. All these costs which
are associated with the raw materials and storing them and adds to the prices of the food
and beverages. Also, another element is the complexity involved in storing and
converting the good into finished this also, has effects on the prices of the menu.
8. Brand image- The brand image and reputation of the hotel and restaurant also have
impacts on the prices of the menu which is being set by the managers. The goodwill
which Denbies Wine Estate Hotel hold in marketplace will be playing major role in
prices of their menu. Another factor which is included in this is the strategies and policies
of the hotel by which they are working and aims to attain their objectives accordingly.
For example, if Denbies Wine Estate Hotel is working with aim of being the cost leader
than the managers will try to keep the prices as low as possible. If hotel do not work in
accordance with their policies this can hinder their image in mind of public and affect it
in negative manner.
4. Analyse the menu planning consideration and constraint within food and beverage operations
Menu planning define as a practices of planning what will eat, especially in dinner for
upcoming week and plan a trip for grocery store on Sunday to purchase all the ingredients. The
menu planning is a broad way that assure to eating a balanced diet and meeting with the
nutritional needs. At the time of menu planning Denbies Wine Estate Hotel focus on different
aspects which is required to think as customers perspectives. To prepare a menu analysis all the
marketing activities and take reviews from the customers about food items and apply innovation
in food items to attract customer for its hotel (Wearne and Morrison, 2013).
For the menu planning considerations require to follow the procedure to organise meals
ahead of time. For this main course and sides are evaluated in advance and menus can be planned
for the week or month. To get success Denbies Wine Estate Hotel focus on menu planning such
as:  Know about guest and preferences: To run hotel for long time required to focus on guest
type and analysis their preferences. If it is family type hotel so according to that set menu

price for the customers. Mainly focused on the family type of guests, level of guest and
ethnic background. Offer variety: In the different countries the agriculture department set the MyPlate to
motivate to people and family regarding to different variety of foods. These are
categorised into different types such as:1. Appetiser: Tasty food that is not filling and stimulates the demand for more food.2. Entree: Usually a fish, soup, salad in small portions.3. Main Courses: Eventually meet, fish or poultry with vegetable accompaniment
4. Dessert: Sweet dishes, fruit and cheese.
The menu should set as p[er every type of guest and hotel should always plan to provide
different entrée or menu choices to assure that all guests will be pleased with the meal. Available time to cook: Due to menu planning require to focus on cook because they
have experience of cooking of different types of food items that mention into the menu
other wise it shows bad impact on the Denbies Wine Estate Hotel image. Seasonal and local fresh items: It is not only seasonal foods more flavourful, but also
cost less. When hotel have not idea about the fruits and veggies are in particular season in
their area so ask with the grocer for a schedule. As per the different season provide food
items to customers by Denbies Wine Estate Hotel. Such as blue berries in a season and
adding into the blueberry muffins in the menu of the breakfast.
 Menu that sets according to hotel theme: Time is most important factor to set menu
because that time required to analysis the current trends regarding to food. On the special
occasion such as Christmas, birthdays, retirement etc. require to set special menu for the
guests in Denbies Wine Estate Hotel.
There are discussed different constraints in the context of the Denbies Wine Estate Hotel
such as: Skill of staff: If staff of the hotel is not skilled and have not knowledge how to treat of
customer so it become big reason of the hotel and required to provide training according
to their job role (Zopiatis, Constanti and Theocharous, 2014). In Denbies Wine Estate
Hotel provide proper training to their staff members.

 Availability of ingredients: Many times in the hotel do not provide all the specific
ingredients so in front of customer say no for the particular food items. So in the seasonal
time require to focus on special items and provide customers according to their demand. Quality levels or costs: If Denbies Wine Estate Hotel do not provide good quality of the
food and take higher charges from the customers so it presents bad impact on the hotel
image. So for this require to provide good quality of the food.
 Types of menu: There are several types of menus which needs to be considered by the
managers of Denbies Wine Estate Hotel which are as follows:
1. À la carte stands for from the card, this is a normal menu which is established by
managers for those customers who wishes to decide and order their food and beverages.
This menu has specific prices prescribed to every item offering greater choices to guests.
The coice of food is on the customers they decide their combinations of those item they
want which are required by them to fulfil their needs.
2. Du Jour menu is a very unique menu which is developed by managers for special
occasions and for particular days. It changes regularly and new dishes are mentioned in
this menu. In this Du Jour menu all those dishes are added which are speciality of hotel
and by which they acquire competitive advantage.
3. Wine and Beverage menu is one of the most important menu for Denbies Wine Estate
Hotel. This type of menu is required by hotels and restaurants serving alcohol to guests.
They have to have a special area in which they serving all the alcohol related beverages,
along with licence from government for offering such items in their hotel.
4. Static menu is a one constant menu, food and beverages in that menu are offered and
served by hotel the whole year. In this form of menu all foods and beverage sare involved
who's ingredients are easily available to the restaurant the whole year in very low or
average cost. Static menu are the prime reason behind many customers visiting the hotel
regularly to enjoy their favourite food and beverages.
5. Day menu are those menus which is being set by hotel manager for particular day and in
cycle. Day menu are also known as cycle menu, because of their nature of offering
specific items on specific days. These cycles can be of weekly, monthly or on some
special occasions.

6. Dessert menu includes all the different desserts which hotel wishes to serve. In this
menu all those desserts and sweet dishes are included which are speciality of Denbies
Wine Estate Hotel and along with those regular dishes for which hotel are famous.
CONCLUSION
From the above report it has been concluded that hospitality operations is the most
evolving industry that offer qualitative services to the guest so that they feel like home and build
the valuable experience. Creativity is the base of food and beverages company so innovative
technique needs to be adopted at the time of production and while serving the food to customers.
This is the favourable practices that attract and retain the attention of customers. Along with that
food and beverage manager plays the vital role to design the menu based on the taste of
consumer. Further, menu is the essential part of any outlet that display all the dishes guest will
be served. So there are various factors that can affect the menu pricing like the demand of
customer based on which all the strategies are planned by they company. Thus, at the same time
there are certain restriction that can affect the operation of restaurant outlet due to its menu
planning so it is the responsibility of the Food and beverage manager to anticipate the market and
plan out the activities effectively.

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