Hyatt Hotels: Food Production, Service Methods & Menu Planning

This report critically analyzes food production systems used in hotels, specifically focusing on Hyatt Hotels Corporation. It examines cook-freeze, call order, centralized, and conventional food production methods. Furthermore, it demonstrates different food and beverage service methods such as buff...Read More

HOSPITALITY OPERATIONS

TABLE OF CONTENT
INTRODUCTION ..........................................................................................................................3
ASSESMENT QUESTIONS...........................................................................................................3
1. Critically analysation if different types of food production systems available in hotel..........3
2. Demonstrating different types of Food and Beverage service methods available ..................4
3. Analysing different considerations and constraints for planning menu of hotel.....................6
4. Identifying and critically analysing the sustainable menu planning considerations for being
competitive in the market.............................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Hospitality operations management is basically defined as the proper utilization of
various equipments, technologies and human resources for proper working efficiency. It also
tends to provide assistance in making and maintaining customer relation by providing them with
different services. The report will provide details regarding 'Hyatt Hotels Corporations' one of
the top brand based in London, U.K. Analysis shows about critically analysation of different
food production systems available. Furthermore, it specifies details regarding different food and
beverage service methods available on outlets. Moreover, report shows about different menu
planning considerations and constraints while planning for menu. Lastly, analysis shows details
regarding identifying and analysation of sustainable menu planning considerations for being in
competitive market.
ASSESMENT QUESTIONS
1. Critically analysation if different types of food production systems available in hotel
With the name suggest the food production systems means various kind of machines and
tools that hotel tends to utilize for producing and preparing of food. Different systems 'Hyatt
Hotels Corporations' uses are:
Cook Freeze: It is one of those productions and food distribution system chosen hotel
may utilize under which it most likely to prepare or make food with the assistance of rapid
freezing. As under this its aim is to focus on storing the food and different beverages at very low
temperatures and whenever the customer wants most likely to heat them at the main time of
service (Gursoy, 2018). Because of the food being stored and freezes for mostly of several
weeks, provides aid for the hotel in using those foods whenever required or the season arrives.
Under this many dishes like soups, gravies, sauces and different kind of batters being made and
put under freeze so, whenever customer wants or season arrives Hyatt may able to alter them.
This production system also helps hotel in transporting these meals at their central production
points.
Call order: This is a type of production system which majorly focus on providing
customers with the food room service meals. Under this mostly the food is easily to prepare as it

tend to require very less amount of equipments. Majorly the food menu is restricted in various
size so that 'Hyatt' may able to easily provide convenience to customers. As whenever the
customers requires the hospitality hotel most likely to provide them with food whenever they
want. This helps in making and putting an impact on the customers with good services and
timely conveniences. Different types of starters, small foods and various drinks as well as
beverages been made and provided to their customers. Typically, requirements needed under this
includes grills, toasters, refrigerators, microwaves and many others.
Centralized: This basically involves the making or preparation of food at one single
place majorly the central kitchen and after that it's been served by transporting to customers. As
this is mainly utilized by 'Hyatt Hotel' whenever they required to serve to large, number of
gatherings like in any parties or others (Stylos and et.al., 2021). As, the food is being cooked at a
single place offside as well as served to their customers at the venue. This tends to use by hotel
for taking care and providing customers with good and different varieties of food & beverages.
With the help of this production system hotels may able to ensures about the consistency of food
quality and also most likely to aid in reducing cost of preparing each and every food at several
times. Apart from that it also provide an assistance in getting to know more about what is
customers needs and requirements as well as making good interaction for improving their
services.
Conventional: Being most traditionally used production system. Under this system hotel
aims to purchase raw materials like vegetables and fruits and later store that. As being the mostly
utilized system after being stored the food being cooked and served to their customers. Mostly,
the staff members pre prepare their meals and raw materials and whenever the consumers
required 'Hyatt Hotel' most likely to make and serve them with high quality and good taste food.
Many services include baked goods, canned or frozen vegetables, pre made proportioned meats
and many others.
2. Demonstrating different types of Food and Beverage service methods available
These basically defined as the different types or ways by which hotel tends to provide
their customers with cook or prepared food (Kurashima, Fortini and Ticktin, 2019). As serves
most likely to represent their end result to their guests and interact with them which helps hotel
to know their areas of improvements. These include:

Buffet service: Under this service method aims to used by 'Hyatt Hotel' with arranging of
large quantity of foods attractively on different plates and platters. As not just that but after
arranging the food customers may able to choose and take any kind of food that they like
according to them. Apart from that but different plates, cutleries and other necessary items being
located at single place from where consumers take them. Mostly people are being stand into lines
with having plates in their hands and one by one take their meals accordingly. Along with that
but hotel also provides special buffet dishes on some special days, weekends and on holidays.
Under this food and different beverages being prepared according to the current season
requirements and what is generally being consumed by all the individuals.
French Services: Another type of service method which is being used by Hyatt Hotels
that basically consists of guests being sited at table and high quality meals and drinks being
presented to them (Sattar and et.al., 2019). Under this one chef and other staff members being
assigned to every table along with raw food, ingredients and stove. As, the food being prepared
in front of guests. All the raw materials and vegetables bring towards the table side of customers
on a cart and after preparation being served to them. Different kind of foods like salads, soups,
steaks, desserts, cocktails and many more items comes under this. Method aims to provide focus
on entertaining their customers, providing good food and interacting with them as well as
marketing and promotion of hotel. Along with that also helps in increasing customer's services
by providing them various services.
Cafeteria Services: Under this 'Hyatt Hotels' tend to provide their customers a separate
area for sitting chilling and ordering their food. It is also like buffet service in which guests
advances through serving lines and get their previously made meals. Not just that but consumers
most likely to get their foods and beverages from the staff members of hotels. It also provide
customers with the benefits of selecting and choosing about what kind of food or beverage that
they like to have (Buisman and et.al., 2019). This also aids to provide the hotel with knowing
more about what kind of foods they need to serve to their customers, what are their likes. Along
with that it also provides assistance in 'Hyatt' in easily and effectively making and improving
their customer satisfaction by easily interacting with them.
English Table Services: Being one of the traditionally food and beverage service method
which aims to focus on providing the guests seated at tables. After customers ordered their food
the hotel staff bring their foods as well as drinks to their tables and serve them (Kirchhelle,

2018). Just like home servings in this food is being placed in different bowls and platters. As,
while dining the bowls and platters may being passed to every individual seated on the table.
Under this method after the guests done with their eating or consuming the hotel staff being
responsible for clearing, cleaning and rearranging the tables so that it may be utilized for other
guests.
3. Analysing different considerations and constraints for planning menu of hotel
Updating Menu Seasonally: One of the major points to being considered before
planning menu as under this hotel required to regularly and seasonally observe, check and
analyse about the consumer's food preferences. With different seasons customers also tend to
change their taste and preferences accordingly (Astini, Udiyana and Windayanti, 2021). Because
with different seasons like in winters the demand for meats mostly to rise. For example in rainy
season people most likely to increase consumption of teas, coffees along with various breakfasts
which are quick and hot. So hotel required to change their menus seasonally for maintaining their
customers.
Competition: Another important point for being considered while planning menu it is
necessary for 'Hyatt' to make and maintain such menu. Being necessary considerations as hotel
required to make while planning as needed and keep in mind about their competitors too. As,
may made such menu which most likely to have all types of food and beverages variants for all
the types of guests. Having an impactful and versatile type of menu tends to focus on providing
hotel an advantage of grabbing all the customers. Apart from that it also helps in firm to gain
new customers and providing them good services too.
Availability of ingredients and suppliers: While menu this is also needed to be
considered as, without the spices and raw materials or vegetables 'Hyatt' may not being able to
deliver out the best. As, whenever a customer enters it is necessary for the hotel to provide
him/her with what they want. If hospitality company have good availability of their things results
in getting customer's attentions (Penco, Profumo and Viassone, 2021). Guest prefers such hotels
which most likely to provide them with the meals and drinks that they want. Providing
individuals with their desired beverage and meals results in hotel to gain customer's trust and this
may results in hotel to gain more customers.
Skill of staff: Being one of the main constraints for menu planning aims to provide
information regarding the staff being skilled enough. As if the hotel may not have any skilled

labour results in not effective as well as efficient working. Apart from that the more
knowledgeable and skill added staff members assist in hotel to have good customer interaction
and improve customer services (Pitts and et.al., 2018). With having high skilled working people
in hotel most likely to provide assistance in effectively and efficiently working. Apart from that
some, of the main and exquisite dishes required to have some specific type of preparation so
having skilled chefs is also important.
Type of target segments: Under this while planning for menu hotel requires knowing
about different target audience. As, with having proper knowledge about the people tend to help
hotel in making an impactful and attractive menu. As well as also assist in getting the interest of
people of other segments too. Customers most likely to choose such hotels which have all the
availability for food. For example some, of the guests only like to have organic foods or some
only like to have only meats. So, with the help of knowing about target segmented audience most
likely to gain new customers as well, along with increasing the existing consumers interaction
and services.
4. Identifying and critically analysing the sustainable menu planning considerations for being
competitive in the market.
Sustainable menu planning considerations and the ways which is being adopted by the
hotel Hyatt industry. In this the menu planning the selection of the food items and the beverages
which must be served within the hotel prises. While adopting the sustainable menu planning will
help in reducing the operating cost being occurred for the various services. Also, it will get the
lesser impact on the environment concerns by reducing waste and helps in saving financial
means for the company. There are various considerations which can be adopted for the
competitive market includes:
Sustainable beverages providing beverages which is the hormone free milk, real fruit juice, also
the sustainable coffee and tea. Adopting In house production By producing in the hotel areas
will help in maintaining sustainably menu properly and efficiently. As for the salads, fresh fruits
and vegetables can be produced in hotel areas which helps In building sustainable menu easily.
Also, Serving less and natural meat as by Consuming more meat will cause in emitting various
gases such as methane, co2 (HYATT USES FOOD AS A ROUTE TO SUSTAINABILITY, 2022).
So by less and natural meat serving which is free from supplemental antibiotics will help in
attaining sustainability and competitiveness in market for the menu. Reducing the wastage of

food: reducing the portion sizes and food wastage will help in building sustainable kitchen. As it
can be done by storing food, kitchen scraps will create better sustainably products by reusing it.
Further more, Adopting and using organic by using more and more organic food
products will create better sustainable environment which encourages biodiversity, less air
pollution and helps in storing better supply of waste. Focusing on whole minimal processing of
food by emphasizing on quality rather on quantity will help in creating better menus for the
hotel. Also, Designing appropriate menu the hotel must be designing the menu by adopting
more water wise food and vegetables, also providing gluten free food, with less sodium usage
and sweetness will help in creating sustainable menu which will help survive in competitive
market. By Emphasizing more on the locally produced food for creating the sustainable menu
the Hyatt hotel should emphasize more on the locally produced food and those which are climate
friendly these products will be fresher and will help in building the economic value state. The
Hyatt has mainly focus on producing the cage free eggs and the natural beef globally. Moreover,
the company has the considered for planting the chef gardens on the various hotel properties for
building sustainable menu .
Also, recycling food material for this the various programs have been introduced by the
company for packaging and using various sustainable containers. The initiative for the various
chef which is being adopted by the hotel allows them for expressing their creativity towards the
seasonal, local ingredients by following their own creepies instead of following the fixed menu
which is being informed (The Principles of Healthy, Sustainable Menus, 2022). Moreover, the
company has adopted and introduced the food 'thoughtfully sourced and carefully served' which
is the global corporate responsibility platform focuses on maintaining the sustainability menu,
economic development in the health and wellness.
CONCLUSION
From the above report it has been concluded that hospitality operations helps hotels in
performing their tasks more effectively and efficiently. It also helps to provide assistance in
gaining more customers with providing them various services. Analysis focus on 'Hyatt Hotel'
which is based in London. The report provides information regarding analysation of different
types of food production systems. Furthermore, shows about different types of food and
beverage service methods available in hotel. Also, shows about various type of menu planning

considerations and constraints along with critically analysation sustainable menu planning
considerations for being competitive in market.

REFERENCES
Books and Journals
Astini, N. N. S., Udiyana, I. B. G. and Windayanti, P. A., 2021. KOMPETENSI DAN
PERFORMANCE APPRAISAL PENGARUNYA TERHADAP PROMOSI JABATAN
KARYAWAN PADA DEPARTEMEN FOOD & BEVERAGE SERVICE DI HOTEL
AYODYA RESORT BALI. JUIMA: JURNAL ILMU MANAJEMEN. 11(2). pp.113-123.
Buisman, M. E. and et.al., 2019. Donation management for menu planning at soup kitchens.
European Journal of Operational Research. 272(1). pp.324-338.
Gursoy, D., 2018. Future of hospitality marketing and management research. Tourism
Management Perspectives. 25. pp.185-188.
Kirchhelle, C., 2018. Pharming animals: a global history of antibiotics in food production (1935–
2017). Palgrave Communications. 4(1). pp.1-13.
Kurashima, N., Fortini, L. and Ticktin, T., 2019. The potential of indigenous agricultural food
production under climate change in Hawaiʻi. Nature Sustainability. 2(3). pp.191-199.
Penco, L., Profumo, G. and Viassone, M., 2021. Mobile augmented reality as an
internationalization tool in the “Made In Italy” food and beverage industry. Journal of
Management and Governance. 25(4). pp.1179-1209.
Pitts, S. B. J. and et.al., 2018. Online grocery shopping: promise and pitfalls for healthier food
and beverage purchases. Public health nutrition. 21(18). pp.3360-3376.
Sattar, A. and et.al., 2019. Perspectives of potassium solubilizing microbes in sustainable food
production system: A review. Applied soil ecology. 133. pp.146-159.
Stylos, N. and et.al., 2021. Beyond smart systems adoption: Enabling diffusion and assimilation
of smartness in hospitality. International Journal of Hospitality Management. 98.
p.103042.
Online
HYATT USES FOOD AS A ROUTE TO SUSTAINABILITY. 2022. [Online]. Available Through:
<https://www.restaurantbusinessonline.com/hyatt-uses-food-route-sustainability>
The Principles of Healthy, Sustainable Menus. 2022. [Online]. Available Through:
<https://dining.uconn.edu/the-principles-of-healthy-sustainable-menus/#>