Sustainable Menu Planning and Food Service Methods in Hotels

This report provides an analysis of food production systems, food and beverage service methods, and menu planning considerations within the hospitality industry, focusing on 'Savoy' hotel in London. It critically examines different food production systems like call order, continuous flow, and cook chill, highlighting their advantages and disadvantages. The report also demonstrates various food and beverage service methods, including English, French, and buffet service, and analyzes menu planning considerations such as balancing items, reducing food wastage, seasonal updates, and localizing the supply chain. Furthermore, it identifies and critically analyzes sustainable menu planning considerations for maintaining competitiveness in the market, emphasizing the importance of eco-friendly, organic, and improved servings to attract customers and promote environmental responsibility. The document is contributed by a student and available on Desklib, a platform offering study tools for students.

Hospitality Operations (TP)

Table of Contents
INTRODUCTION...........................................................................................................................3
QUESTIONS...................................................................................................................................3
1. Critically analysing different types of food production system in hotel, ................................3
2. Demonstrating different types of Food and Beverage service method available in outlet of
hotel..............................................................................................................................................4
3. Analysing different menu planning considerations and constraints while planning for menu5
4. Identifying and critically analysis of sustainable menu planning consideration to be
competitive in market,.................................................................................................................7
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality industry is basically defined as the firms which basically provides the
facilities of lodging, food and beverages, event planning and many more. While being very wide,
industry includes various operations like providing services to customers with resorts,
clubb8ings, conventions, special events etc. The current report will be based on 'Savoy', which
falls under the category of leading hotel brand in the London, UK. Analysis also showcase about
types of food production systems being available in the hotel. Further, it delivers about different
types of food and beverages service methods available in the outlet of hotel. Along with
analysing different menu planning consideration and constraints required for planning menu.
Lastly, it showcases about critically analyse of sustainable menu planning consider to be
competitive in market.
QUESTIONS
1. Critically analysing different types of food production system in hotel,
Various food production system required in hotels for providing customers with high
standardized and quality good food and all beverages. It plays an important role in grabbing
attention of different consumers and providing them with great services (Kc and et.al., 2018).
Managers must require to keep regular check on the quality and quantity produced by 'Savoy'
hotel. The primary focus of management team under the production system includes making of
quality ingredients for foods and beverages and for ensuring about the quality needs to match the
requirements of customers. Various food production systems include:
Call order: As under this type of food production system brand tends to provide
customers with their food in according to their order. The hotel keeps on preparing food
whenever consumers specifically order something. Food is being prepared on the special request
provided by consumer. While keeping in mind about the quality assurance to enhance or develop
the individual taste and preferences. On the other hand this system posses negative impact as,
due to the preparation of food on particular requirement or on order this may takes time
(Fesenfeld and et.al., 2020). Due to with this problem raised hotel may tend to prepare only per-
person order at some specific time and other orders need to wait as a result other customers may
tend to cancel their orders.

Continuous Flow: Also known as ready prepared food production system. During the
continuous flow production system the company aims to focus on producing or making of food
regularly and continuously. The 'Savoy' hotel requires to provide their customers with number of
various and all different kinds of foods and drinks as, they brand don't get to know what
consumer want at any particular point of time. For example when various individuals orders
hotel require to fulfill every consumers order as many people order at the same time. While
solving the issue of timing puts challenge regarding the taste as, with regularly manufacturing of
food results in not providing customers with great taste (Rohmer, Gerdessen and Claassen,
2019). This negative impact leads to decreasing in the number of customers because people
wants and desire of good quality food with good taste.
Cook Chill: As in this the technique includes the full cooking of food and then, rapid
chilling and storage at some controlled temperatures mostly up-to five days. These include the
pre making and storing of pizza toppings, gravies, stews etc. This is basically done so that they
can extend the life of their foods. 'Savoy' hotel uses this type of food production system so that
they may able to deliver their customers with high quality foods and drinks and in fewer timings.
For example brand already prepared food like boiled pastas, noodles and many vegetable so,
whenever consumer wants any special request organization may able to deliver their orders.
Apart from that also prevails some negative impact with not delivering foods up to the mark of
customers. While the pre cooked meals aims to solve the cravings of customers but may results
in getting rotten or bad whenever is not required (Mahafzah and et.al., 2020). As due to different
preferences of customers may cause in loss for hotel for already being prepared food if not being
ordered by any customers. So it is necessary for brand to keep a regular check on them.
2. Demonstrating different types of Food and Beverage service method available in outlet of
hotel
The food and Beverages service methods refers to the cumulation of planning and
production about various ingredients for serving and delivering the best customer services. It
majorly focuses on providing the best and most suitable preferable experience to the consumers.
With the proper use of service methods hotel may tends to gain more access of customers and
also attracting more individuals towards their organization. The activities required to be highly
standardized for meeting the requirements of guests and even exceeds them. Different types food
and beverage service methods includes:

English serving: This serving is also being termed as the family service due to the main
reason as, it aims at basically providing and organizing different kinds of foods and drinks for
many guests, just like serving at home. Under this service the food is made in large quantities
and quality is being also considered (Ashraf, Rashid and Rashid, 2017). Under this type of
service food being mostly served in large platters and big bowls. After being present on table-
side then these platters and bowls may being passed down to everyone present on the table for
them to enjoy their food. Under this serving type aids brand to serve large number of customers
at once with providing them with high quality and home resemblance food.
French Service: The french servings aims at providing their customers with highly
standardized quality food and beverages in dining rooms. In the french serving mostly gourmet
and high pricey foods are being served to their customers. The major characteristic of this
serving is that when any customer order their food, that food is prepared and served in front of
the consumers eyes at the table-side. As customers may able to see about what they were being
served, what kind of ingredients does chef is using and is it being prepared in according to the
requirements of customers (Potvin Kent and et.al., 2019). The food may be brought towards the
table side on cart with some specific type of heating unit. For example under the 'Savoy'
hotel managers tend to provide customers with a particular chef and starts to cook food and drink
right front of table customers providing them with a glance to get to know about food what
things needed to be changed or some specific thing the consumers needs.
Buffet service or Cafeteria: Under this foods are arranged on platters that are placed on
tables and necessary items also being provided. Customers may gather near table and offer self-
service in taking food. Some restaurants only offers or delivers buffet serving only. Just like the
buffet system cafeteria also includes of food being served on the table and customers requires
selecting and choose whatever they like while advancing in serving lines. The most expensive
and hard to serve items being provided by Savoy's hotel staff members. Traditionally in cafeteria
required by guests to enter into the serving area and move along with others towards serving
counter, and in the end pay for their meals as they tend to exit the dinning room (Gholitabar,
Alipour and Costa, 2018). This allows brand to equally serve every individual in according to
their requirements and preferences that they want.

3. Analysing different menu planning considerations and constraints while planning for menu
Menu planning is basically defined as the process of planning about the food and
beverages being served to customers in according to match and fulfil their requirements. This
also aids hotel to decide about what to serve and when to serve. As, it requires careful selection
about dishes for different type of courses resulting in equally and planned servings to satisfy all
consumers. One of the most important factor which required to be considered by manager of
hotel as the menu forms the main basis upon which all the other activities may happen.
Menu planning Considerations
Balance of items in menu: One of the important factor while planning a menu as hotel
management required to develop some specific kind of menu which basically consists of various
and balanced meals required by organization for being able to serve to their customers.
Reduce food wastage: Another important term required while planning menu to choose
and putting dishes and meals which causes less wastage (Eriksson and et.al., 2018). Management
team requires to come up with plan for putting serving which may leads in less amount of food
being wasted.
Seasonally menu updating:This factor includes about to regularly changing menu and
dishes in according to the requirements of customers and season changing. Savoy hotel operation
team required to observe, check and analyse about what required to be changed according to
season.
Localizing supply chain: Under this consideration managerial team requires to adopt
menu planning and various meals which may easily be accessible by local market and puts less
load on supply chain management of hotel.
Menu Planning Constraints
Type of target market: This constraint comprises, of knowing about the type of market
hotel industry is focusing in as, about the segments and target audience or customers. With some
hotels aims to target only high end customers which tend to choose luxury hotels for their
serving of foods and beverages while some organization tends to focus all the audience. With
type of target market aids hotel industry in getting to know and deciding about the type of
consumers they want to serve (Lund-Durlacher and Antonschmidt, 2019). As with getting to
know about target customers industries may get easily get to know about their taste and
preference and gaining their attention with special menu made according to them.

Quality level and Costs: Under this constraint is important before planning menu as this
helps in providing details about quality level and cost may appear while choosing several dishes.
As some of the major dishes requires to have high quality and pricey ingredients for preparation
of food so it became an important factor for managerial staff to focus on the servings
requirements in accordance to their quality and cost consumptions.
Skill of Staff: Another important constraint which may require to keep in mind before
planning menu as it is beneficiary to know about the level of skills the staff had in preparation of
food. With good and skilled staff by their side aids hotel in creating a menu having wide variety
of foods and beverages which may able to serve their customers needed and required dishes.
4. Identifying and critically analysis of sustainable menu planning consideration to be
competitive in market,
Sustainable menu planning is refers as the choices made by the organizer in regard to
selection of food that needs to be served. With the use of various sustainable menu and foods
manager may able to provide their customers with eco-friendly, organic and improved servings.
This may tends to aid hotel in attracting more customers as well as providing them with healthy
and various environmental friendly options. Various sustainable practices like menu planning
may creates a positive impact on both customer experience and hotel industry to attract and gain
more consumers. Various sustainable menu planning considerations for being competitive in
markets includes:
Updating menu seasonally: For developing a menu plan this consideration does plays a
big part as with the help of updating and using seasonally menu aids firm in getting more
accessibility about the market (Pusiran and et.al., 2021). Apart from that consideration also helps
in conservation of resources as hotel may tend to utilize those vegetables and ingredients which
requires seasonally. As well as also provides Savoy hotel with benefit for attracting new and
more customers towards also gaining more market share and competitive advantages.
Implementation of this consideration also gives industry an edge in staying relevant with the
needs and requirements of customers, provides with very amount of wastage and improving the
cost incurred.
While this consideration does plays a negative part by giving only a single time to gain
all the customers and profits for firm. As updating menu seasonally also leads to management to
for facing huge cost implications, because when the seasons change hotel management requires

to change their menu fully according to new season which cause them to engage in high costs.
Apart from that also effects the market grabbing and some other hotel may acquire self
organization customers.
Domestic localizing supply chain: For improving or planning sustainable menu this
factor impacts in providing hotel company collaborating with local or domestic vendors resulting
hotel to gain problems or issue less and always availability of resources or vegetables. With this
also provides in delivering out meals whatever the customer wants and whenever they want,
which results in gaining trust of customers (Özdemir and Güçer, 2018). When customer gain
trust in 'Savoy hotel' environment and its facilities provided tends to acquire more customers and
getting above from other hotel industries. Not just physically but localizing supply chain may
tends to improving of profits with online sites as people now days prefers home delivery and at
their suitable time and with improved supply-chain may help in acquiring those consumers too
with grabbing large market of individuals.
Not just about positive but this also puts a negative impact as hotel does not grantee high
quality meals each and every time. It may also lead to decrease in production or preparation of
meals and wastage of ingredients which require high quality vegetables for being prepared. If
there is decrease in the quality of meal then customer may tend to switch and prefers other hotels
and restaurant chains resulting in decreasing profitability and fewer consumers.
Balance of items in menu: With the usage of this consideration in planning sustainable
menu aids in observing, identification, analysation and choosing of those dishes which tend to be
usable, more preferable by customers and easily available. Including the major dishes and meals
for balancing menu items aims to satisfy customers easily and improving in-house production.
Having all the major and balanced diets in menu plan also aids in attracting all sort of people like
some who only prefers diet food or someone who only chooses vegetable and others. 'Savoy'
hotel improves menu specification and also menu composition suitably required by all customers
resulting in grabbing large number of market share and acquiring competitive advantage over
other hotel industries.
On the other hand if organization not able to utilize this consideration may provides some
negative benefits towards the process of planning a sustainable menu. With having disadvantage
of may not give out the best results or food and beverage as, balanced menu may does not able to
attract all sort of customers. For example high class and luxury customers don't choose such

hotels as they tend to order some specific type of meals which they prefer, which results in not
grabbing attention of those customers and also decreasing market competitive advantage.
CONCLUSION
From the report it has been concluded that hospitality industry is important for providing
people with various experiences and services for providing them comfortability. The report focus
on delivering about various types of food production systems available under Savoy hotel.
Analysis also showcase about all the different types of food and beverages service methods
available under outlets present in industry. Further, it covers the menu planning considerations
and constraints required while planning for a menu for food and beverages outlet in organization.
Lastly, the analysis shows critically analysis, about sustainable menu planning consideration
required to be competitive in market.

REFERENCES
Books and journals
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study on five star chain hotels. Journal of Tourism and Gastronomy Studies. 6(1).
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Potvin Kent, M. and et.al., 2019. Children and adolescents' exposure to food and beverage
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