Lanesborough Hotel: Evaluating Food Production, Service Methods & Menu

This report critically analyzes the food production systems, food and beverage service methods, menu planning considerations, and sustainable menu planning considerations at The Lanesborough London Hotel. The report discusses cook-freeze, call order, conventional, and assemble kitchen systems used for food production. It also examines table, buffet, cafeteria, and French service methods employed by the hotel. Furthermore, the report details menu planning considerations such as operating hours, competitor analysis, and food production processes, along with constraints like facility layout, labor availability, ingredient sourcing, and marketing implications. Finally, the report highlights the importance of sustainable menu planning for maintaining competitiveness in the market.

HOSPITALITY
OPERATIONS (TP)

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
Question 1........................................................................................................................................3
Question 2........................................................................................................................................4
QUESTION 3...................................................................................................................................6
Menu planning considerations and constraints in The Lanseborough Hotel..............................6
QUESTION 4...................................................................................................................................8
Sustainable menu planning considerations to be competitive in the market..............................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality Operations (HO) is the process of planning and implementation of resources,
materials, equipments and technology within the business. The report is based on The
Lanesborough London Hotel. The Lanesborough is a five star luxury hotel located on Hyde Park
Corner in Knightsbridge, Central London, England. This hotel has the collection of traditional
rooms which attracts the customers more towards its services. The report will critically analyse
the different types of food production systems available in the Lanesborough hotel along with the
different types of food and beverage service methods (Aratuo and Etienne, 2019). Further, the
report will analyse the different types of menu planning considerations and constraints which
need to be considered while planning for a menu of The Lanesborough hotel. Lastly, the report
will also identify and critically analyse the sustainable menu planning considerations which helps
the hotels in remaining competitive in the market.
Question 1
The various types of food production systems available in the Lanesborough London
Hotel with the help of which production department can manage its food and beverage products
quality. The systems are as follows:
Cook-Freeze:
This is a system in which the hotels basically cook and freeze its food products in order
to keep it safe from harmful bacteria. For example, The Lanesborough uses this system within
their hotel in order to keep their foods safe and from the microbial and fungal activity. Not only
that, this hotel also uses this system to frozen seasonal foods such as peas etc. the impact of
which they can provide their customers with all types of foods and beverages. This system
retains the foods natural colour, taste and nutritional value that's why is more valuable than
drying or canning (Jiang and Wen, 2020). For this purpose, Lanesborough hotel has purchased
blast freezer or cryogenic freezer. However, this requires lots of financial resources to buy
freezers otherwise it causes risk of food safety.
Call order system:
This is also one of the best food production system uses by Lanesborough within their
hotel from many times. This is a system in which hotel only prepare the foods for the customers

when they get order from them. For example, The Lanesborough hotel usually uses this system
to provide the room service meals to their customers. The impact of which customers feel
comfortable, and they will also continue with the hotel in the future as well. This hotel has
selected this system rather than la carte because it requires fewer equipments and is most easy
and convenient system to prepare foods (Abdulredha and et.al., 2018). However, this system is
quite time-consuming and the chances of losing the food quality is high at the time when waiter
serve it to the customers room.
Conventional:
This is also known as traditional food production system used by the hospitality
organization in which food is prepared and cooked in the kitchen and immediately served to
consumers. For example, The Lanseborough hotel usually apply this method in their cafeteria
and bar sections of the hotel. It is because they need to prepare the drinks and serve it to the
customers immediately. Here, the drinks is served by the hotel to their consumers on the tray.
Along with this the consumers can also available with counter drink where they can sit and drink
as per their choice. But the lack of labour-intensive is high in this system the impact of which
quality of food, portion sizes and food cost get affected. This also leads to high food cost which
is sometime not preferable to consumers.
Assemble Kitchen:
This is another system which state the production of foods which basically begins from
the partially or fully prepared foods. It means this requires small modification or portioned of
foods and beverages before being served to customer. For example, this production system is
uses by The Lanseborough hotel within their business in order to serve salad to their consumers.
When the consumer order for the pre-bagged salad at that time chefs of company uses the pre
cooked salad stored in kit and just tossed it prior to serve. The labour cost is lower in this system
but on the other hand this contains various issues such as high food cost, loss of quality and
limited menu variety (Jiang and Wen, 2020).
Question 2
The different types of food and beverage service methods uses by The Lanseborough
organization within their Food and beverage outlet are as follows:

 Table service: This is a service which is also known as table service where food and
beverage is provided to the consumers and guest that are seated at tables. The waiters and
servers serve the food to the consumers. For example, The Lanseborough hotel apply this
service within their business at the time of parties and ceremony. Along with this, the
current hotel also uses this service for their regular consumers and travellers. The impact
of which their guest satisfaction level get increases which further leads to higher
consumer base of organization (Chowdhury, and et.al., 2020).
 Buffet Service: In this service, foods and beverages are perfectly arranged platters on
large table. This is totally different from table service because here guest need to serve
themselves. For example, buffet service is provided by The Lanseborough within their
hotel in the morning only for their consumers and guest. For this, the company basically
separate table for each course so that people can eat and drink whatever they like. This is
one of the best way to satisfy their customers taste buds by offering their favourite food
and drinks.
 Cafeteria Service: Another service uses by The Lanseborough hotel within their food
and beverage outlet is cafeteria. For example, in the Lanseborough hotel the consumers
need to follow the serving line in order to get food for themselves. This is also known as
buffet service where the guest need to go to serving area and take the food as per their
portion size. This is one of the best service method which helps the hotel in reducing the
wastage of food and drinks (Davis and et.al., 2018). The consumer make payment at the
counter for the food they eat but generally Lanseborough charge fixed price for the
cafeteria service.
 French service: This is also one of the food service method which is sometime uses by
the hotel as per the demand of the clients and consumers. For example, Lansenorough
hotel basically apply these methods of food and beverage service at the grand ceremony
and parties of its clients. The hotel arranges table-side on a cart where food is prepared
using heating units, some steaks, desserts and drinks. The most popular items which is
prepared in the current hotel in this manner is salad.
Basically, the most significant and daily use food and beverage service method in the
Lanseborough hotel is table and buffet service. It is because this is highly demanded by the

consumers from the hospitality service sectors in the present time. However, remain stick to only
one or two service will affect the demand and profitability of the business. That's why the
Lanseborough hotel usually make changes in their food and beverage service method in order to
make sure that each and every people satisfaction level get achieved and maximized. Beside this,
it is also advisable to the hotel that they have to visualize and analyse the external factors which
affect their business demand and performance (Cengiz and et.al., 2018). This will help them in
gaining competitive advantage and attracting more and more customers from all over the world.
The various service methods helps the company to get more events contract such as marriage,
birthday, get together and other party.
QUESTION 3
Menu planning considerations and constraints in The Lanseborough Hotel
Menu planning is one of the most important activity of management within a food and beverage
outlet of the hotel where a team consists of the proprietor, executive chef, the restaurant
manager, general manager and F&B manager (Torlak, Demir and Budur, 2019). Therefore,
various factors are being considered while planning for menu, so that success of the F&B
operations can be ensured. Some of which are as follows:
Operating hours: While planning for menu the policy on operating hours must be considered
because if the outlet is going to operate throughout the day then they must include all dishes
needed for breakfast, lunch, evening snacks and dinner. Alternately, if the F&B outlet within The
Lanseborough is going to operate only during lunch and dinner, then planning for menu will be
done accordingly.
What is to be served: If the surrounding cultural aspect doesn't allow for including non –
vegetarian foods in the menu, then dishes should be included by ensuring their alignment with
the management policy and society' demand and preferences (Filimonau, 2021).
Competitor's analysis: Menu planning cant be done in isolation whereas a reasonable
consideration must be given to the competitor's serving regarding menu items and menu pricing.
This will provide them with competitive edge in the market by identifying the unmet demand of
the customers.
Food production process: The type of food production system that The Lanseborough Hotel is
going to implement must be considered that is whether it is cook – freeze, cook – hill or sous –

vide, etc., which would be helpful in ensuring that the menu items are in alignment with the food
production process (Martin-Rios and et.al., 2020).
Type of menu: Menu type must be taken into consideration that is going to be implemented
within the hotel operations like in case of la carte extensive choices are available while in case of
table d' hote menu provide for set number of courses along with limited choices at price set in
advance.
Constraints faced while planning for a menu
The above explained considerations are important just because of various constraints that are
surrounding F&B operations. So, for a successful menu planning it is necessary to overcome the
following constraints by The Lanseborough Hotel.
Facility layout or design and equipment: The limited space available, equipment available,
work flow management and efficiency of the management, chefs and other employees. If chef's
and employees are not efficient, then complex and unique cuisine cant be included in the menu.
Also, management should be efficient enough to source raw materials at low prices which leads
to cost savings to a great extent.
Labour availability: The limited number of employees, skill requirements and necessary training
provision acts as a constraint while planning for a menu. This is because if the employees with
required skills are not available, then the dishes can't be prepared in a manner demanded by the
target audience (Filimonau and Delysia, 2019). The need providing training to the workers for
preparing new dishes in different manner requires additional expenditure and thus acts as a
constraint.
Ingredients: For every dish, it is necessary to follow standard recipe and ensuring its availability
throughout the life of the menu acts as a constraint for menu planner. Also, some ingredients are
available on seasonal basis and its costs are much higher which could be a great constraint for
the F&B outlet at The Lanseborough Hotel. With this, new items in menu cant be included if it is
not available as per the requirements.
Marketing implications: Needs of the society, psychological differences among customers, their
eating habits are major constraint that restrict inclusion of many dishes in the menu. Many food
items are demanded on festival, or due to their nutrition value, or due to the time required for its
preparation. Customer demand different dishes depending upon their psychology and social

needs and meeting these diverse customer demand in required manner is quite problematic for
F&B outlet at The Lanseborough Hotel.
Costs and quality levels: Customer when enters for dining in a hotel, their expectations are quite
higher with regard to quality of services and taste of foods and beverages, and ensuring high
quality of foods and services requires setting of high budget (Grill, Hotels and Kitchens, 2021).
This is because quality improvement could be ensured through higher skills and knowledge level
of employees, better and efficient equipment, use of specific ingredients which leads to higher
costs of operations. So, to operate within the set budget it becomes quite difficult to guarantee
high quality services and tasty foods.
By closely considering various factors associated with the menu and overcoming all the
constraints surrounding the menu planning could be helpful in sustaining successfully in the
competitive market.
QUESTION 4
Sustainable menu planning considerations to be competitive in the market
Creating sustainable menu is considered to be the best act of menu planner that they are
doing for their bottom line and for the whole planet. Policy of going green is quite popular trend
of the F&B industry that could be implemented within the F&B operation of The Lanseborough
Hotel. It could be done by banning plastic while serving foods and beverages and many more
things to be done and considered, such as the following.
Supply chain format: By sourcing produce and ingredients from local farmer markets and local
farmers will be results in cutting down costs, pollution and supporting local farmers (SZENDE,
DALTON and YOO, 2021). Also, fresh food could be provided to customers by reducing the
distance between the farm and kitchen. Therefore, from where to source raw materials must be
considered for a sustainable menu.
In house production: While going green, it should be considered that what could be produced
within the hotel outlet. For instance, items for salad and dressing can be grown with the hotel
garden and this could be used for serving salads and dressing other menu items. This would
definitely result protecting plants and species and thus environmental protection could be
ensured.

Portion sizes: Serving more than the capacity of the customers usually leads to ending up with
food wastages and a way to avoid such issues is by reducing the size of the portion. This could
be done by using smaller serving plates which is good in both terms that is, looking good to
customer and no food wastages. So, it is necessary to determine optimum size for menu servings.
Size of menu items: Providing with more of the items in the menu just lead to confusion among
customers in ordering dishes (Filimonau and Naumova, 20200. Therefore, a green and
sustainable menu card is suggested to reduce an environmental impact because a huge book
containing numerous dishes means wastage of papers. So, the level to which menu could be
shrunk must be considered by the menu planner.
Going organic: With the use of organic ingredients, a sustainable F&B outlet can be made at
The Lanseborough Hotel. Also, items within the menu should ensure provision of healthy
nutrients, helpful in protection and conservation of water supply, encourage healthy biodiversity
and the food production process should ensure less air pollution.
CONCLUSION
From the above report it has been concluded that there are various food production
system available for The Lanseborough Hotel that they could select for providing training to
their F&B workers and management. Also, various types of food & beverage service methods
has been evaluated in this report that could be selected by The Lanseborough Hotel for the
provisioning of services in different formats. Further, many factors that should be considered
while planning menu and sustainable menu are evaluated along with several constraints that a
menu planner faced while planning for menu.

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