Hospitality Operations: Premium Inn Food and Beverage Analysis Report

This report examines the multifaceted aspects of hospitality operations, with a specific focus on food production, menu planning, and service systems. The report begins with an introduction to hospitality operations, defining key elements and responsibilities within the sector. It then delves into a detailed analysis of food production, exploring the synthesis and creativity involved in food and beverage service systems, using the Premium Inn hotel as a case study. The report identifies the importance of skilled manpower and the adoption of new techniques in enhancing food production and service. Furthermore, it analyzes the roles and responsibilities of a restaurant manager within the food and beverage department, highlighting key functions such as personnel management, creating a friendly environment, and managing restaurant supplies. The report then shifts to menu pricing, identifying and analyzing the factors that influence menu pricing within food and beverage outlets, including physical factors, labor considerations, guest expectations, variety, and location. Finally, the report concludes with an analysis of menu planning considerations and constraints within food and beverage operations, providing a comprehensive overview of the subject.

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK 4............................................................................................................................................3
1. Explanation about synthesis as well as creativity of food production addition to food &
beverage service systems............................................................................................................3
2. Critical analysis of few roles and responsibilities of particular manager in the department of
Food & beverage.........................................................................................................................5
TASK 5............................................................................................................................................7
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...................................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Hospitality operations are mentioned to the activities that are related to providing
accommodations, food addition to drink facilities to customers who visits the companies within
hospitality sector (Bharwani and Talib, 2017). Hospitality operations includes public relations,
managing human resources, food services, housekeeping, sales, security and finances. Moreover,
managers are generally responsible for dealing with customers, workforce as well as bosses
effectively along with executing all operations smoothly. The assessment is based on Premium
Inn that is leading hotel brand that have headquarters at London UK. The brand operates hotels
at various locations which comprises of city centres, suburbs and many more. The assessment
explains about synthesis and creativity within Food production as well as food & beverage
service systems. It further analyses roles and responsibilities of particular manager in the
department of food and beverage (DeMicco, 2017). In addition, it identifies and analyses various
factors that affects Menu pricing together with outlets of food and beverages. At last, menu
planning considerations as well as constraints are analyses that arises within food and beverage
operations.
MAIN BODY
TASK 4
1. Explanation about synthesis as well as creativity of food production addition to food &
beverage service systems.
In hospitality sector, synthesis and creativity plays important role within food production
and service systems. Time to time, hotel managers makes various experiments in order top
innovate infrastructure and commodities (Buhalis and Leung, 2018). But prior to some type of
creativity, they ensures that whether the synthesis and creativity are in market demand or not.
Food production in hospitality sector comprises various activities including menu planning,
acquiring materials, storing, cleaning dining and so on. All these helps in producing food through
using using cooking technologies at hospitality workplace. In case with Premier INN, the hotel

managers encourages the chefs and other cooking personalities for synthesising and creativity in
the dishes as per customer taste and choices. Similarly, food and beverage service system is
associated with elements that helps in reducing durations for producing food along with offering
it to the customers which visits the organisational premise. The service system helps managers to
properly manage all operation that are part of food and beverage. Mentioned below are some
elements that helps in synthesising along with creativity of food production at Premier Inn are
explained underneath:
Skilled manpower: in order to synthesis and creativity in food production, it is crucial
for hospitality company to hire skilled manpower that have knowledge related to ways to
produce food in different and unique manner. Moreover, by prov8iding them trainings also ways
to offer food with creative manner are improved among employees of hospitality sector. In
association to Premier INN, it hires skilled and experienced chefs which have various ideas to
offer food items through synthesising and creativity manner. Also, these personality takes less
time to prepared food along with deliver to the guests in less time.
Adopting of new techniques: Within hospitality sector, businesses have to adopt updates
and new techniques for synthesising all the food production ingredients and implement creative
ideas that results in unique dish. At Premier INN, managers along with consultation to various
chefs, makes investment in huge technological elements that benefits the company to satisfy
needs and choices of wide guests through presenting creative dishes by synthesising all the
ingredients in food production (Hassanien and Dale, 2019). Furthermore, adoption of new
technologies improves efficiency among kitchen personnels to serve customers with creative
dishes.
Food and beverage service system encompasses various types of services that are offered
by hospitality firm to large customers at their premises (Gibson and Parkman, 2018). Following
are some aspects of synthesising and creativity of food & beverage service system of Premier
INN:
French service: It is the service for serving private dining as well as food wherein
partially cooked food is offered to customers on cart that is further used for purpose of final
cooking. At Premier INN, customers which orders food from hotel rooms are served partially
cooked food directly from the kitchen that is further cooked by hotel chefs via synthesising some
ingredients and creatively adding other items as per customer choices.

Silver Plate service: Method to serve food and beverages at table of customers wherein
waiter transfers food to guest's plate from serving plate from the lest side (Gursoy, 2018). At
Premier INN, waiters performs the service through using spoons as well as forks creatively from
dinner's left side.
English service: The method of serving food wherein waiters as well as waitresses serves
all the present guest from sizable dish, that starts with host at all table ends. In such service
system, chosen company serves food in large platters that are further delivered at guest's table by
synthesising food and creative style.
Cart Service: It is that food and beverage service system that helps in serving partially
cooked food from kitchen and is transferred at guest table through Gueridon trolley. The chefs
and managers of chosen entity uses Gueridon trolley that includes heating elements which cooks
the food in complete manner.
Snack bar service: The service system is said to inexpensive counter where light meals
as well as snack foods are sold to customers (Kozak and Kozak, 2016). The chosen firm also
have a small counter that is permanently structured to offer various food and beverage items in
synthesis and creatively manner.
Room service: In this element of food and beverage service system, customers are served
facilities related to foods at their rooms (Buhalis and Leung, 2018). There are huge number of
room service offered by Premier INN accordance with customer choices in context to synthesis
and creativity modes.
Buffet service: Herein, meals are served by placing them at public or large area in which
dinner serves themselves. It is also offered by Premier INN managers to their customers that
wishes to enjoy dining with others.
2. Critical analysis of few roles and responsibilities of particular manager in the department of
Food & beverage
Food and beverage department is majorly responsible to maintain food and service
qualities, managing restaurants, food costing and so on (Chan and Hsu, 2016). In hospitality
businesses, there are various managers that performs huge types of roles and responsibilities as
per the requirement of condition. In case with Premier INN, it has various restaurants wherein
restaurant manager performs following roles and functions:

Managing and leading personnel: It is important role and responsibility of restaurant
manager of hospitality firm to manage personnels. In this, they hires new workforce, provide
them training, compensation and bonus, guidances and supervising towards working effectively.
The restaurant managers of Premier INN have role and responsibility to manage as well as lead
all personnels towards goal attainment.
Building friendly environment: Restaurant managers also perform role and
responsibility of creating friendly environment for the employees as well as guests in order to
make them comfortable in organisational premises. In context to Premier INN, restaurant
managers perform role of analysing employees and guest behaviour and providing them friendly
environment to make them comfortable and satisfied with the services. Moreover, responsibility
of the restaurant manager is to plan activities that makes the environment friendly for working
and enjoying facilities.
Managing restaurant supplies: Restaurant manager also have role and responsibilities
of managing supplies of restaurant internally and externally (Clifton, 2019). For instance, At
Premier INN, restaurant manager manages internal supplies through checking that all the
required elements are supplied to chefs so to make dishes according to customer demands.
Moreover, they also manages that the food items that are ordered by customers from their homes
or offices are properly supplied or not.
Setting work standards: Restaurant managers also have role to set work standards for
the chefs and other personnels belonging to the hospitality firm. In context to Premier INN,
restaurant manager perform role to set work standards so that quality of services are delivered to
customers. Along with this, they also have responsibility for checking deviations between
standards and actual outcomes so that timely decisions are made for overcoming from some
deviational gaps.
Building networks with various vendors: Restaurant managers also posses role sand
responsibilities for building strong networks with huge number of vendors so to acquire raw
material at low costs and in bulk quantity (Coltman and Jagels, 2014). Restaurant manager of
Premier INN performs the role addition to responsibility related to making strong relations and
networks with wide vendors that can supply required materials and other elements at particular
time and at low prices.

Restaurant managers of Premier INN performs various roles ans responsibilities so that
all the determined objectives such as satisfying more customers, coordinating functions and
many more are achieved and staff members are guided for execution of tasks towards goals. In
all companies, restaurant manager is important personality as huge roles and responsibilities are
with them for executing all operations smoothly.
TASK 5
3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets
Menu is known as listing of various food dishes and products which are provided to
customers in food and beverage industry. There are different restaurants which offer food
dishes and other services at various price. In context of Premium Inn hotel, this provides quality
food dishes to customers at comparatively high price. As this restaurant provides quality food
products to customers, it is seen that the price of their meals is also very costly. The menu for
Premium Inn hotel is described below -
Premium Inn Menu This includes bacon, sausages and eggs cooked
your way, hash browns, beans and black
pudding. This is offered at high price
Menu reflects the amount of quality offered by the restaurant. There are various factors
that affect the pricing of the menu in a Food and Beverage outlet or a restaurant. Some of the
factors by which menu of any restaurant is affected are mentioned below -
Physical factors – This is known as availability of facilities and equipments which are
required for preparing and serving the menu. The food items and dishes of Premium Inn hotel are
provided by considering the eating trends of customers. It is ensured that requirements of
customers is fulfilled by the food provided by this restaurant (Lashley, 2019). Price of of offered
by this restaurant is higher than other restaurants but it provides high quality food dishes to it's
customers.
Labour considerations – This is another factor which affects the menu design and
pricing in indirect manner. The skills and abilities of labour and employees working in restaurant
are also important while fixing menu pricing. The managers and waiters have direct
communication with customers and know whether customers are liking the price offered for food

dishes or not. This helps in evaluating the satisfaction level of customers towards paying money
for service they are getting.
Guest expectations – This is the most prominent factors which affects the menu pricing
of Premium Inn restaurant is expectations of guests. There are some standards set by guests or
customers towards food they are offered. Thus it is important that restaurants are fixing price and
money on focusing the expectations of customers.
Variety and physiological factors – There are some menu items in the Premium Inn
restaurant which are offered at low price. On the other hand, some products are offered at
relatively less price. This affects the pricing of food dishes offered by restaurant.
Location – This is an important factor which affects menu pricing. If restaurant is
situated at prime location then price of food is set higher than other restaurants. This restaurant is
located at good location in UK. Thus, menu pricing is done according to that.
Consistency – There are some food dishes which are order by a number of customers.
Such dishes are famous and these are offered at lower rate at restaurant. This helps in increasing
the probability of customers for buying this dish (Lewis, 2019). This helps in maximising sales
which increases overall profit of the restaurant.
The above mentioned factors are important for food and beverage organisations to
consider before setting price of their menu. When these elements are considered, customers will
be satisfied by the price. This will help in increasing attraction of customers towards services and
dishes offered in the restaurant. An important factor on which Premium Inn has to focus on is
maintaining the ambience of dining area very attractive and soothing. This must be area where
customers can relax and enjoy their meal with listening to light music.
4. Analyse the Menu Planning considerations and constraints within the Food & Beverage
Operations
A menu can be mentioned as a catalogue of food and beverage items that is provided to
the customer through restaurant or a food outlet. Within a menu, food items are presented
according to their price list (Victorino, and et. al., 2018). There are numerous factor that need to
be kept in mind while preparing menu such as analysing the customer preferences, accuracy,
cost effectiveness , Quality, etc. In Menu Planing, there must be presence of different variety
of food items offered by the restaurant. In context of Premium Inn, it is seen that they offer

different kind of cuisines, ice creams, soups, veggies, continental food, etc. in their menu. A brief
explanation of how different types of menus are planned is stated below -
 A La Carte Menu – An A La Carte menu includes various food dishes and these are
listed on menu or brochures. This means practise of ordering individual dishes in
restaurant by using menu. This is practised in early 19th century. This term is known as
“according to the menu” . The food dishes that can be ordered from this kind of menu are
side dishes that are offered separately.
 Cyclic Menu - A cyclic menu is defined as menu that consists of fix number of meal type
which rotates during a fixed interval of time. There are various restaurants which are
using the practise of offering particular food items on specified days. This can be
explained with an example, chicken will be served on Saturdays, Tuesdays and Sundays.
Chinese is served on Mondays. Menu is based on cycles i.e. there are fixed dishes offered
at fixed days.
 Table D'hote Menu – It is type of menu in which food dishes are given as multi course
meals. Customers and guests have less choice and they are charged for meals and not for
individuals items. In such restaurants, customers will be provided less number of dishes.
 Wine/ Beverage Menu – All restaurant nowadays have to offer drinks and beverage
facility (Van der Wagen and White, 2018). His is related to soft drinks, hard drinks,
alcohol, cocktails, mock tails, juices, mineral water, flavoured soda, etc. These are all
offered in Premium Inn hotel for meeting demands and needs of all customers. Main duty
of restaurant is to fulfil all requirements of customers thus it is seen that Premium Inn is
offering all type of drinks to it's customers.
 Dessert Menu – A desert menu includes various kind of sweets, ice creams, waffles,
brownie, chocolate dishes that are offered to customers in restaurant.
 Static Menu – A Static menu is one in which there are dishes provided whole year.
Generally, fast food restaurants and diners provide this type of menu and this is separated
from into groups like appetizers, soups, salads, deserts, entréess, etc.
 Du Jour Menu – This type of menu means food items are changed constantly. This
menu is best choice for customers. This menu is used within various restaurants for
offering special foods on various days or seasons. Another name for this type of menu is
ChalkBoard menu in which food dishes are offered at fix price.

In context of Premier Inn restaurant, the menu style used is A La Carte and Cyclic
Menus. This type of menu is helpful for customers in analysing the needs and wants of
customers in food variety. It is important for the restaurant to analyse needs and wants of
customers before providing food menu. The skills of employees and labour is important for
reaching the potential customer effectively and achieving the organisational goals. This hotel is
working for making the customers feel more involved and engaged towards the dishes offered by
the restaurant.
CONCLUSION
It is concluded from the above discussion that production of food and beverage industry
includes various factors that are considered by restaurants while offering services and food to
customers. Food service system are involved in providing providing services that attracts
customers and help in retaining hem for longer period. Main thing on which food and beverage
industry depends is customer satisfaction. Thus, it is concluded that all restaurants or cafes or
lounges which provide food and beverage service focus on menu and their pricing. If the prices
offered to the customers is affordable and customers are getting quality product or food dish in
that particular price, it will increase the number of customers going to that particular restaurant
or cafe. The role of restaurant manager is to manage different activities and tasks that take place
in restaurants. They make sure that customers are happy while grabbing dishes offered by this
restaurant.

REFERENCES
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