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 uses Alfredo's Italian Restaurant as a case study to illustrate key concepts. It critically examines various food production systems, including cultivating, fermentation, broiling, baking, and grilling, and discusses centralized, cook-chill, cook-freeze, and sous vide methods. The report also explores different food and beverage service methods, such as plate service, take-away service, English service, self-service, and American service. Furthermore, it analyzes the menu engineering matrix, including star, plow horse, puzzle, and dog categories, to enhance restaurant profitability. Finally, the report identifies and critically analyzes sustainable menu planning considerations to remain competitive in the market. The report provides valuable insights into the practical aspects of managing a restaurant and making it profitable.