Marriott Hotel: Food Production, Service Methods, Menu Planning

This report provides an overview of the hospitality operations at Marriott, focusing on its food and beverage services. It details the different types of food production systems utilized, including conventional methods, cook-freeze, and sous-vide, along with diverse food and beverage service methods like table service, French service, and buffet service. The report also explores menu planning considerations and constraints, such as customer preferences, economic conditions, and competition, and discusses sustainable menu planning strategies for maintaining market competitiveness. The analysis aims to provide a comprehensive understanding of how Marriott manages its food and beverage operations to meet customer expectations and maintain a competitive edge in the hospitality industry.

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
1. Different types of food production system available in the Marriott......................................3
2. Different types of food and beverage service methods available in all the food and beverage
outlets within the Marriott...........................................................................................................5
3. Different menu planning considerations and constraints while planning for a menu for the
food and beverage outlet of the hotel..........................................................................................6
4. Sustainable menu planning considerations to be competitive in the market place..................8
CONCLUSION................................................................................................................................9
REFERENCES................................................................................................................................1

INTRODUCTION
Hospitality management operations refer to the processes which involves the implementation of
materials, items, resources, technology as well as equipments. Food and beverages are one of
the sections among the four segments in which hospitality industry has been categorised. This
helps to plan, supervise and control the manufacturing and production procedures along with the
services related to the delivery. It also assists in order to control and manage products, people
and related services (Khan, 2019).
This report will elaborate the concept by choosing Marriott as a hotel which is an
international company that operates all across the world. The hotel is headquartered in Bethesda,
Maryland. This study will also highlight the different types of food production system available
in Marriott, diverse types of food and beverages methods, menu preparation deliberation and
restrictions along with sustainable list of options planning considerations to become ready for
action into the market place.
MAIN BODY
1. Dissimilar kind of food manufacture system accessible in the Marriott
Food production system is defined as a process through which the uncooked components of the
food products is being distorted into a proper food item that has been consumed by the customers
or people living in the society. This also utilises consumption of natural materials which has been
taken from the outer atmosphere and can be utilised by them for production of food and products
that are highly required by the customers or demanded by them for their core satisfaction (Mejia
and Torren, 2018). There are various kinds of food production system which includes table
services, traditional ways of service system, single point service system, etc. Some of such
services are highly expensive in nature while others might be cheap as comparative to high-
priced ones so that the hotel just like Marriott can be able to use them according to their
sustainability and budget.
Food production system of Marriott includes certain things through which they are able to do
their functions in a highly effectual manner through which they contribute their part towards the
economy which is considered as a very powerful and capable step. The establishment also
promotes diversity concept of food and cuisines among the people who are in need and required

diverse kind of modifications in the taste and their preferences. The foods items that has been
prepared within the enterprise are highly innovative enough to get satisfy their customers. These
are the basic practices through which they are able to fulfil their activities in a proper and well
structured manner. Apart from these, some other factors that also affect the food and beverages
system within the Marriott include demand of their food products. Although, it has also been
identified that the demand of the products and services is not become same for all the time and
hence Marriott constantly focuses towards make changes in their menu as per the latest trends
that is going on in the market place in order to make the hotel competitive in front of other
establishments (Pappas and Brown, 2020).
There are a variety of food construction system methods that can be utilised by different
hotels in order to make their services highly effectual in nature.
 Conventional method: It is a traditional method in which the majority amount of food
has been purchased in raw condition. Facilities are provided for the storage and receipt
of food products or material along with other services as well such as cooking, holding,
dishwashing and other similar kind of amenities.
 Convenience food: This method is specifically utilises things that are frozen in nature or
prepared ahead of time which also able to save valuable time of restaurants. This has
been used to minimise the time of meal preparation at hotels or home and can be
consumed quickly at any time by heating or melting the food.
 Call Order: This a specific type of services utilised in order to provide room services to
the guests in context of meals in the hotel. It requires less equipment than for a la carte
operation. The menu is generally restricted in scope and size and is basically made up of
convenience that can be easy to prepare.
 Incessant flow: It engross moving of one component at an instance among each step of
the procedure with no rupture in time, material, sequence or degree as it helps to save
time, costs and energy when implemented in correct format. This process has the
capability to reduce the waste that has been done while preparing the food items.
Among various food and beverages system, Marriott utilises cook freeze method which is a
modern approach in which the kitchen staff is advised to prepare food from freezing practices. In
this practice, the food is being stored at 19 to 20 degree centigrade or at below temperature. The
basic objective of this method is to keep the food fresh and safe to consume for longer duration

of time period. Another system that has been used is the Sous-vide method which is also a
considerable method in which the kitchen staff members of Marriott uses vacuum plastic bags to
provide texture, moisture and add more flavour to the food items that are going to be consumed
by the guests. Apart from these two, conventional method of food and beverages also has been
used by the firm in which the food items has been prepared according to the taste and
preferences of the customers served to them in rapid and quick manner.
2. Diverse types of foodstuff and drink service methods obtainable in all the food and beverage
outlets within the Marriott
Food and beverage services are the conclusion of the preparation and manufacturing process that
is being utilised by the establishments in order to fulfil the desires and requirements of their
guests in highly productive and efficient manner. Their basic purpose is to fulfil and centres the
guest requests on the priority, most specifically on providing and enjoying experiences for the
guests. This is a complex subject to understand and comprises a extensive variety of features
along with activities and processes. Characteristics are the ones which involve things as a type
and size of the operations, the types of services establishment offers and their ambience as well
as the whole atmosphere which helps to attract more and more customers towards their
atmosphere (Sann and Lai, 2020). The activities that has been utilised into the food and
beverages service system are transfer of groceries and potion products from production of
workers to serving individuals, helping the guests, clearing down their table and similar kind of
activities. The whole procedure is carry out by each and every activity that should be
standardized by the hotel so that the expectations of the guests can be met in highly effectual
manner along with exceeded their time after time in a continuous basis.
Such services are offered by the servers who are the representative of the company
operations in front of their guests. Servers are the ones who interact most frequently with the
guests than any other employees. In many ways, operational reputation as well as financial
success depends mostly over the service staff (Boelsen‐Robinson and et.al., 2019). There are
various types of service methods has been used by the Marriott while serving food to their guests
such as:
 Table services: Traditional way of serving guests is to serve them while they get seated
at tables and servers bring food and beverages to their guests according to their desire

and preferences among the menu. The servers and other examination personnel are also
answerable for clearing and resetting the tables. Generally, there are four basic styles of
table services such as English, American, French and Russian.
 Relatives’ services: This facility is suitable for many visitors much like service available
at home. It includes amount of food that are placed into the crockery or on platters to be
approved around the table. The food is being brought to the table by servers who
represent the food in front of the guests of Marriott.
 French service: This is being utilised in the dining rooms that are accountable to feature
epicure food items at an elegant environment. In this service system, food items are
partly or completely prepare at table side with the help of heating equipments available
along side of the table (Victorino and et.al., 2018). But this service requires
experienced employees in order to fulfil the basic requirements of preparing food items.
 Buffet service: Food has been very attractively arranged by the management of Marriott
that are located over large tables so that their guests may give out themselves according
to their requirement and preferences. Sometimes the establishment use separate table for
each course to make it more attractive and convenient. They offer buffet part of the time,
table service operations along with having special offers at weekends and holidays.
 Cafeteria services: This is most expensive and hardest place to serve the customers as
per their needs as in this, the food is being proportioned by staff members. In Marriott,
the buffet services are similar to buffet services in which the guests help themselves to
items on displays.
3. Different set of choices preparation deliberation and restriction while planning for a menu for
the food and beverage outlet of the hotel
Menu planning is an activity of the food and beverages process services that is being used
to evaluate the effectiveness of the items that has been added in the menu by keeping in view
their popularity as well as the profitability factor. This helps the food service operator to
calculate certain aspects in which it involves when to remain menu stuff and when to take off
substances from the menu list. It also assists to identify which menu items are in excess of or
underpriced. It designs profitable menu and selecting menu items that needs to be repositioned to
gain popularity or revising the recipe or portion size of the menu items. It involves monitoring of

menu performances. Menu is categorised into certain segments such as breakfast, lunch and
dinner (Liu, 2020). Marriott offers fruits, juices, cereals, eggs, waffle, pancake and breakfast
meats in breakfast menu, features sandwiches, salads, soups, specials specifically lighter than
dinner menu items and lastly in dinner more elaborative, steaks, roasts, chicken, sea food, pasta,
wine, cocktails, etc. has been included into these menu. In order to prepare menu, there are
certain rules which needs to be followed by the restaurants such as identify food preferences,
price and age of the customers helps the management of the hotel to prepare menu. Apart from
this, understand the operations according to the theme, personnel, equipments, quality standards
as well as budget of the hotel has been considered. Marriott specially select their menu items
with complete attention while choosing salads, appetizers, entrees, starch items, desserts,
vegetables and beverages.
The menu layout also has to highly considered while planning of the menu done such as
the size of the format, general makeup, typo-face such as printed letters, font size, etc. there are
various factors that highly affects the menu planning such as consumers demand towards that
specific item according to which the enterprise decides about which potential market they wants
to attract, economic conditions which involves cost if ingredients as well as potential profitability
of the new menu items (Altounjy and et.al., 2020). Another factor is the competition which is
related to the services that has been served to the next door at their best along with supply levels
of seasonal items along with the price of the quality and the quantity. And the last is the industry
trends that provide response according to the demand of the guests and customers. Along with
these, there are few internal factors also that greatly affects such as facility towards meal patterns
which includes meal periods among the breakfast, lunch and dinner. Concept and theme of the
menu also highly effective in nature as the image rule out certain food items that do not blend
with their theme and decor inside the restaurant. Another internal factor such as operational
system also affects the cost of equipments for successful production and services of advanced
menu item.
In context of illustrating menu planning considerations there are certain things that illustrate the
menu planning such as specific requirements, special days that requires special menu items, food
allergies among large amount of people, outdoor catering facilities, menu language that greatly
emphasise the behaviour of the customers, availability of ingredients and suppliers, the kind of

menu, price of the menu, balance of items in the menu as well as number and sequence of
courses decides the effective menu planning (Downs and et.al., 2020).
4. Sustainable bill of fare setting up considerations to become ready for action in the market
place
Sustainable menu planning is the ones that reflect the conclusion that organizers prepare
regarding the selection of food and beverages served at conferences as well as events. The choice
with regard to food and beverages are the ones which provide greater impact over the
environment of the whole restaurant as well as provide appropriate footprints over them. In order
to make the menu planning sustainable, the hotel has to do certain actions such as localize supply
chain, update menu seasonally, do lot of in house production, start an onsite garden, reduce
portion sizes, serve less quantity of food over the platter, shrink the menu, reduce food wastage,
go more and more organic in nature, purchase in bulk, partner with the similar kind of
communities, ditch disposable packaging as well as think beyond food (Ruiz-Capillas and
Herrero, 2019). The principles of healthy and sustainable menus those are effectively able to
provide unique guidance for the food service industry which also brings together the nutritional
as well as environmental science perspectives on optimal food choices that generates a trend
towards giving preferences to the customers and give impacts of projected demographic shifts.
The menu have to highly transparent about their sources as well as in their preparations, the
restaurants should purchase fresh and seasonal, local as well as global vegetables and fruits
which helps to create unbeatable flavours, recompense better undeveloped practices, influence
globally that inspire plant based strategies, focus towards whole and minimally processed food,
grow daily options while honouring special occasion traditions, lead with menu messages around
flavour, reduce portion sizes that put emphasize over calories quality over quantity, celebrate
cultural diversity along with discovery, design health as well as sustainability into operations
along with dining spaces.
The food and ingredients that has been utilised by the restaurant should be greatly think to
produce product initially, make whole and intact grains into the new norms, limit down the use
of certain things such as potatoes as it has a rapid metabolizing impacts over sugar level into
blood, move nuts and legumes in the middle of the plate, choose healthier oils, go good fat not
low fat, serve more varieties of sea food, use poultry and eggs in moderation, etc. (Chalamaiah
and et.al., 2019). Hence, by looking for various opportunities in order to educate the guests

about the benefits that has been associated with the sustainable eating habits that involves by
selecting food that is healthy for bodies as well as the environment is greatly affects the overall
image of the restaurant or hotel.
CONCLUSION
From the above report, it has been concluded that hospitality management helps to provide
effectual services which is the key to success in any hospitality business. Many businesses
specially the hotels are highly relying upon internet reviews to given by their guests in order to
make their operations successful in nature. The study also discussed about the different types of
food production system and methods within the Marriott. Apart from this, the report also
discussed about the different menu planning considerations along with sustainable menu
planning considerations.

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