Hospitality Operations Report: Food Production, Service, Menu Analysis

This report delves into the core elements of hospitality operations, focusing on food production systems, food and beverage service methods, and menu engineering. It begins by evaluating various food production systems, including traditional, cook-freeze, cook-chill, and centralized production methods, assessing their suitability for a new Italian restaurant, Alfredo's. The report then explores diverse food and beverage service methods, such as self-service, waiter service, and takeaway options, emphasizing their relevance in enhancing customer experience and operational efficiency. Furthermore, the analysis extends to menu engineering, examining the menu engineering matrix and its application in optimizing restaurant profitability by categorizing menu items based on popularity and profit margins. The report emphasizes the continuous nature of menu engineering, recognizing the need for ongoing adaptation to ingredient changes, customer preferences, and market trends.

Hospitality Operations

Table of Contents
INTRODUCTION......................................................................................................................3
MAIN BODY.............................................................................................................................3
Critically evaluate the different types of food production systems........................................3
Demonstrate your knowledge and understanding about different types of Food and
Beverage Service methods in restaurants...............................................................................5
Analyse Menu Engineering matrix to enhance restaurant profitability.................................6
CONCLUSION..........................................................................................................................9
REFERENCES.........................................................................................................................11

INTRODUCTION
Hospitality operations is the responsible for supplying the goods and services within
the tourism and hospitality industry. The operation management team deal with the all the
functions within the organisation and make the connection with the other department of the
company (Barišić and Miloloža, 2020). Furthermore they plan and control the production
system and help in making the decisions regarding the internal and external organisation of
the company. Hospitality department is basically divided in five parts; Hotel, Lodging,
Travel, Tourism and Recreation. For this assignment the chosen company is Alfredo’s Italian
Restaurant, a newly establish restaurant founded by Joe Armani. Their main focus to serve
the Italian Cuisine dishes for the people of Covent Garden in London. This assignment
include the details regarding the different types of food production system, an elaborate
knowledge regarding food and beverages services method applied by the restaurants, proper
analyses of Menu engineering matrix and it evaluate the sustainable menu to compete in the
market.
MAIN BODY
Critically evaluate the different types of food production systems
Food production is the system which encompass the all business that involve in the
food industry. It is the process of converting raw material into finish and ready to use food
products for the customers or any other food industry. For the Alfredo it is important to
choose the right type of food production system in their restaurant which gives the growth in
the starting phrase. Different types of food production systems are discussed below:
Traditional method: Here the food is purchased raw and then facilitates that good
into storage, preparation, cooking and giving the services of that food. This type of method is
used by most of the kitchen in the restaurants. It is also known as continental party’s method,
and this food is prepared on the regular basis and stored for the very less time. Although it is
an expensive way to running a kitchen.
Cook-Freeze methods: This is refers to the catering system where the food is
prepared by the fast freezing, with storage is also controlled at the law temperature of -18C or
low. This method is related to the cook-chill apart from the refrigerators temperatures
(Barnes, 2018). This is the complete methods from the raw material food to final servicing of
the food and this method is largely done by the food manufacturing companies rather than
caterers.

Blast freezing: To decrease the time spend on the cooking this method is used in the
kitchens. This is used to that cooling instruments which are not competent of removing heat
from the foods as fast as needed.
Cook chilling: This technique is same as the blast freezing just the temperature of the
equipment is concentrated from +0c to + 3c or below within the ninety minutes. It has a short
life compare to the cook freeze which takes five days including the production, distribution
and regeneration. This is the one of the fast method of production to cook a food completely
(Beeton and Morrison, 2018). The process involve preparing raw material, cooking, blast
chilling, chill storage, distribution of the food packets and regeneration within thirty minutes
after removing from chill storage.
Blast Thawing: This food process is needed to de-ice the food products, the
equipment produced the warm heat which defrosting the ice in the products which is taken
out from the chill storage equipment. This is used to save the time of the chefs while
preparing food.
Sous Vide: this method is developed in French in 1970’s to finding the new ways to
reduce the shrinkage of foods while maintaining the flavour and lends itself to react in the
quick chill variant. The steps involved in this methods is preparing to choose the quality of
the raw material, pre-cooking, and putting the food into plastic bag, vaccumizing and sealing
the products and steam cook to maintain the temperature. The products rapidly chilled at +1C
to +3C and stored at between 0C to 3C.
Centralized Production: This method include the separations of the production and service
components of the food flow either by place, time or both. This form of production become
popular in 1980’s. But due to its high operating cost and changing nature of hospitality
industry this production unit is not as much popular now (Dey and Ho, 2015). Modern
hospitality industry need modern techniques for the production to serve the high standard and
offers a wide choice of products.
For the Alfredo Restaurant, the traditional method is the best way of production as it
is just starting of the business, and they are serving the customers on the daily basis so this
method is the best for them which utilised their food and reduce the wastage in their food
production.

Demonstrate your knowledge and understanding about different types of Food and Beverage
Service methods in restaurants
Food services defined as the process of the phase which is mainly concerned with the
food and beverage delivery to the customers, after completing the food production. As there
are lots of methods of food and beverages services. It must be remembered that unlike the
food and beverages production, services are the part of catering operations which is seemed
by the customers so it must be look perfect and attractive. Different types are discussed
below:
Food Services
Self- Service: It is the simple method of serving food which is currently working, it
may be described as the service staff doesn’t come to the customers to serve the food, and
customers serve the food for themselves (Camillo, 2015). Speed and economy is the biggest
reason to that services as this service take less time to serve to the large numbers of people
and also with limited personnel.
The Traditional Cafeteria: In this the customers start with a single way and go
through with all the tables in one way for choosing their food items and usually cashier is
seated in the end of the table to collect the amount.
The Carousel: It is a roundabout server, where numbers of rotating shelves at
different heights are used and food are stored there so the customers can pick their food at a
single place.
The Carvery: Here generally the restaurants serve the three course meal to the
customers at the fixed inclusive price. This type include round, straight and U-shaped
counters according to the need of restaurants.
Take Away: It is the method where the food is prepared by the restaurants and the
customers collect their food by their own way (Hudson and Hudson, 2017). This serve the
limited offer from the menu to the customers.
Waiter Service: This include the transportation of the food to the customers whether
a table, counter or bar. This service is also termed as the Aided or Personalised.

Trays: The use of a tray in the servicing of the food is used for the various purpose
like; safety of the transportation, can be used as the aid to portioning control. So this is how
this type of service will help the restaurants to gives the efficient services.
Beverages Services
Unlike the production services, there is no special arrangements are designed for
serving the beverages other than bars, although this services are important for the restaurants
and bars. These services are somehow same as the food services but the arrangements are
different.
Self- Service: It means customers collect their beverages by their own without help of
any other person or waiter (Imad, 2019). Such as vending machines or the traditional
cafeteria services where the cups and glasses are provided and they choose their beverage
according to their need.
Bar or counter services: This is used by the public house, restaurants and hotels, as
the customers come to the bar or counter and purchase their drink and go back to their table
for this consumption.
Vending: This is the wide option for the catering industry, it can be used in the
hospitals, and it can be served as the supplement in the hotels and restaurants. It may be
supply hot and cold beverages in the custom areas.
There are many more services like table service, room services, coffee carts, Liqueur
trolleys, waiters or counter services and many more. All these services serve according to the
nature of the place and customers demand.
In the Alfredo Restaurants, the services which must be chosen for food and beverages
are table services, take away, carvery services and waiter services. As it is a new restaurant it
is important to spend less and give good quality to increase the sale revenue in the restaurant.
Analyse Menu Engineering matrix to enhance restaurant profitability
Menu engineering matrix is the art and science of designing the menu, positioned,
prices and maintain to improve the profitability of the restaurant by improving and
marinating the menu on the regular basis (Inoyatova, 2019). Most of the managers cut down
the labour cost or quality of the food product to increase the revenue but it decrease the sale
ultimately, so it is important to improve the menu’s performance rather than degrade the

quality of the food. This matrix help the restaurants to improve the profitability, this matrix
are divided into four parts:
Star: high popularity and high profit
This shows that the restaurant is cheap to make the food but already have the large
numbers of popularity among the customers. For the star category restaurants it is best the
way they are doing the price, the quality and the promotion style they are doing is best
(Kalargyrou, Kalargiros and Kutz, 2020). Their menu style is appropriate to the customers
and serve them what they want with the good quality.
Plow Horse: high popularity and low profit
This section include those restaurant who are earning low profit but they have the
high popularity among the diners. Which means the menu and quality is good to earn the
popularity but the ingredients they are used is too high so the selling price in the menu must
be according to that. Another option to increase the revenue is maintaining the food portion
size, as if there are more leftover dishes are made than it will comes in wastage so this
portion is maintained by the restaurant to update the profitability ratio.
Puzzle: low popularity and high profit

The menu which gives the profit but doesn’t make the popularity among the diners,
means only particular food items is sale and make profit (Koc and Bozkurt, 2017). So to
increase the popularity, divided the food list in the different part of the menu this will
diversify the customer mind toward all the food items. And the listing food name must be
something unique so that customer get excited to order that food.
Dog: low popularity and low profit
It means there is low popularity and low profit in the restaurants and they have to tend
the cost either in terms of labour or ingredient or services. This category shows the failure of
the business and need more accuracy in the menu, services and other expense. They should
move the place, the menu or get rid of it entirely from the business. The restaurant who
comes under this category should work more effectively before the business get close.
Menu engineering is not a single time process, it is continues process which is never
stopped. As ingredient may change, preference of the customers varies and food trends come
and go. If a manager must keep eye on the menu, then they reach the bottom line profit easily
and save the peer team members to endless frustration later on (Lu and Kuo, 2016). Menu
engineering provide the better way to solve the issues occur in the business by setting time
goals, using complex menu description but carefully, constant review on the menu.
Furthermore focusing on the customers need and preferences and by providing proper
training to the staff in menu engineering.
Identify and critically analyse sustainable menu planning consideration to be competitive in
the market
Sustainable menu planning shows the decision regarding the serving foods and
beverages in the menu of the restaurant. The choice of the food and beverages can give the
major impact on the restaurant footprint. The goal is to develop the sustainable menu which
must be environmental friendly and healthy in regards to maintain the quality of the food and
beverages (O’Bree, 2020). The first step is use locally produced food as it help the farmers
and growers who are close to the location, bring seasonal fruits which gives fresh and good
quality food, using certified organic food and many more sustainable foods to make the
delight menu planning. There are various benefit for applying a sustainable menu planning
like this reduced the operating cost by different percentage applicable to different restaurants.
It also reduced the employee turnover as increase profit and a happy employee will never
leave the restaurant. Furthermore sustainable menu will attract the customers, attract the new

opportunities to expand the new restaurant business. And most importantly it is good for the
planet in the time of this era. Steps for the sustainable menu will be;
Localize the supply chain: which decrease the transportation cost and also increase
the value of local farmer and producer.
Update the menu seasonally: The restaurant menu must be updated on the season’s
basis as it help the customers to get more opportunities and attractive menu help in increasing
the sale.
In-house production: If possible use your own production or gardening which gives
the fresh vegetables and fruits make the restaurant attractive with the greenery.
Resize the production portion: Most of the food was goes in trash so to reduce that
resizing is needed in the production unit so that the wastage is reduced and this sustainable
value must be increased the sales volume in the restaurant services.
Serve less meet: To make the sustainable menu it is important to go green and reduce
the menu items of non-vegetarian products (Sainaghi and et.al., 2019). As these products are
the reason to increase the greenhouse gases or gallons of water is used to harvest the non-
vegan food.
Shrink the menu: Less is more effective than tons of food, give that food which is
popular and speciality of the restaurant. It help the customers to take order quickly and chef
can gives their efforts to the special food items.
Reduce the food wastage: This is the best way to improve the sustainable menu
planning as reducing the food wastage help the restaurant to increase the other revenue. This
can be done by doing proper food auditing.
Go organic: This gives the healthy food raw material to make the delicious food, also
help in conserving the water supply, encourage the food diversity and also it produce less air
pollutant. So organic raw food items has lots of benefits (Uysal, Sirgy and Kruger, 2018).
All these steps help the Alfredo Restaurant to plan and make the menu according to
the sustainable environment and these factors also help the restaurant to expand in future and
make the popularity in the market and differentiate the restaurant from the other competitors.

CONCLUSION
From the above report it is concluded that the hospitality industry make operations to
serve the customers. In the restaurant, different methods of food production system is can be
used by the newly established restaurant. After production new and innovative serving
techniques is used to serve that food and beverage to the customers in different style.
Furthermore proper menu will help the restaurant getting the detail and knowledge about
where the restaurant is stand and how to improve its position. And in last proper sustainable
menu help to compete with the other competitors in the market.

REFERENCES
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