Hospitality Operations Report: LT6017GN - Autumn Semester Analysis

This report analyzes hospitality operations, focusing on Me London. It illustrates the synthesis and creativity in food production and beverage service systems, emphasizing innovation like 3D food presentation and specialized food packs. The report critically examines the roles and responsibilities of restaurant managers, including monitoring food quality, solving customer issues, and ensuring a positive dining experience. It also investigates factors influencing menu pricing, such as weather, pests, and competition, and explores menu planning considerations. The report highlights the importance of adapting to market changes, building customer loyalty, and effectively managing costs to maintain a competitive edge in the hospitality industry. The report covers menu pricing methods, including evaluating profitability and understanding the impact of external factors such as weather and disease on food costs and availability.

Hospitality Operation

Table of Contents
INTRODUCTION...........................................................................................................................3
Main Body.......................................................................................................................................3
1) Illustrate the synthesis and creativity of the food production and food and beverage service
system. ........................................................................................................................................3
2) Critically explain roles and responsibilities of Restaurants Manager within Food and
Beverage departments.................................................................................................................4
3) Investigate and examine the factors affecting menu pricing within Food and Beverage
outlets..........................................................................................................................................6
4) Examine menu planning considerations and constraints within food and beverage
operations. ..................................................................................................................................7
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality management is illustrated as qualified person who can effectively coordinate
and handle all activities of hotel such as, reception, room division departments, linen and
laundry, sales, concierge and so on (Buhalis and Leung, 2018). In order to be successful
operations management certain skills are needed which are, strong negotiation skills, effective
communication skill, awareness of internal and external customer needs, good motivational skills
etc. This report is based on Me London which is located in WC2R1HA, United Kingdom.
Employees of the hotel are working effectively and efficiently to meet the taste and demand of
the customers on the priority level. They examine all the external factor and frame growth
strategies accordingly. This assignment covers roles and responsibilities of restaurant manager
within good and beverage department. Deep explanation of synthesis and creativity of the food
production and food and beverage service system is done in order to base of customers for the
food in the hotel. Numerous factors affecting menu pricing within food and beverage outlets are
examined in order to discovers ways to cut down prices.
Main Body
1) Illustrate the synthesis and creativity of the food production and food and beverage service
system.
Food Production system is described as process of preparing food by converting raw
material into eatable food either in the home or in the food industries (Chibili, 2019). In hotel
industry food is prepared by understanding the emerging needs and wants of the customers so
as to gain huge profit. Whereas, food and beverage service system refers to as procedure of
preparing and displaying food and beverages to the client through food stalls, hotels, restaurants
and so on. This involves alcoholic and non-alcoholic drinks, packed foods both veg and non veg,
beverages etc. In the era of competitive world in order to survive for longer time duration it is
essential to bring creativity their food production system. Numerous competitors are prevailing
in the market and are coming with innovation in their food and beverages system in their day to
day service. Me London is serving the dishes to the customers in 3D style in order to make it
unique in it's outer appearance. By this large number of customers are attracted towards the food
and beverages offered by the hotel. Another creative way adopted by hotel is to provide solo
food pack with family pack food and beverages. By this customer base can be raised towards the

hotel service and goodwill can be raised accordingly. On special occasions like, birthday parties,
anniversary etc. special food pack for children is given to the customers according to the size of
the order placed for the occasion (Dang and Moreo, 2018). By this creativity loyal and
trustworthy customers can be build for longer time duration. However, market value is raised and
people can recognize the brand name because of its innovative way of serving food and
beverages to the customers in the global market. Me London is able to be in the leading position
because they are using creativity in their day to day service. On new year and Christmas Me
London's signature dish is served to first 10 customers. By this sales ratio of the food can be
raised easily and huge revenue can be gathered which is further used to create tough bench mark
for others in the global market.
Food can be prepared by various ways such as, crop cultivation, baking, butchering,
pasteurizing and so on. All this assist in making the food available to the client easily as well as
their emerging needs for food are meet on time. Me London serve food and beverages are to their
targeted customers through restaurant. This is the place where food is prepared and re served to
the customers according to their expectation level. Additionally, numerous services are given to
the client which are illustrated as under:
English service: It is a procedure of offering private dinning room or restaurant food
where a waitress serves each and every guest from a large dish starting from guest of honour at
the head of the table.
Silver plate: In this type of service waiters serve the ordered food on the plates of the
customers. This is a English method to serve food in hotels. Moreover, various fork and spoons
are adopted at the time of serving the delicious food on the plate.
Cart service: It is mostly found in fine dinning restaurants where the cart moves from all
the hosts so that all the guest can choose their food accordingly. Here, guest can select the food
while sitting on their tables.
Snack bar service: In this particular service snack food and light meals are kept in
display so that consumers can easily choose their food they prefer. However, it is inexpensive
and permanent structure where snacks are demonstrated.
Buffet: It is mostly available in wedding because there customers can take the food
according to their desire quantity. Here, food are displayed on counter and distinguish variety of
food are available for customers.

Self service: Here, consumer place their preferred food at the counter and has to wait till
the order is ready. Once the placed order is ready customers themselves has to visit the counter to
collect it from them.
Plate system service: In this type of service the prices of the plate is fixed and no
negotiation is done regarding the plate service. The payment is done on the basis of plate not on
individual item.
2) Critically explain roles and responsibilities of Restaurants Manager within Food and Beverage
departments.
In Me London the role and responsibilities of Restaurant Manager within food and
beverage department is to monitor all the activities taking place in the working premises.
Restaurant manager is accountable to tackle and lead various task such as, overseeing food
quality, developing menu, staff training, restaurant marketing etc. Hotel industry is able to grow
in the international market because of restaurant manager who are performing their roles and
responsibilities effectively (ZHANG, 2018). Some of the roles and responsibilities of Restaurant
Manager in Me London is showcased as under:
Monitoring quality of food and beverages: Restaurant manager in Me London
monitors quality of food and beverages in order to serve high quality food to the end users. By
this competitive advantages can be gained gained rivalry which is a positive mark for the
business. According to the dynamic environment the roles and responsibilities of Restaurant
manager modifies in food and beverages department this is done in order to full the emerging
needs of the customers on the priority level in the open market place (Ivanov and Webster,
2017). Negligence in full-filling roles and responsibilities can lead a firm in huge loss in both
financial and customer. As King of the market consumers will switch to other hotel to meet their
demand. Additionally, market value of the hotel and food gradually decreases in the global
market.
Solving customers quarrier's: In order to bind customers of Me London for longer time
duration it is essential to solve the customers quarrier's regarding food and beverages. By this
client can be assured that the hotel is considering them more precious and valuable. By this
positive image for the brand and hotel is created in the eyes of the customers over the years. It is
the role and responsibility of the restaurant manager to solve the client issues in effective manner
in order to raise the sales ratio of food and beverages in the open market place. By this huge

profit can be maximized and further improvements in services can be done easily. Deal in
providing solution to customers problems decreases the market share of the Me London
tremendously and tough bench mark can not be created for others.
The dinning experience: In order to grow the business of hotel in the cut throat
competitive world it is the core task to be performed by the Restaurant manager for productive
outcomes. Effective dinning experience should be render to the customers in the hotel in order to
build loyal customers in the up-coming years. By this Me London is able top cope with the
competitors prevailing in the global market. Proper décor, cleanliness and customer service
should be focused. Additionally, timely feedback should be examined in order to stand up to
their expectation level. If the Restaurant manager does not follow the roles and responsibilities
appropriately in the food and beverage department it directly reduces overall productivity and
profitability ratio to a large extent (Kasim and Hussain, 2018).
Keeping records of working staff within food and beverages departments: Restaurant
manager of Me London keep records of the employees working in the good and beverage
department in order to provide them efficient maintenance. By this loop holes can be improved
for better outcomes as compare to competitors. It is beneficial to keep records of working staff
for restaurants within food and beverages in order to provide efficient maintenance. Avoiding
this bring huge loss of finance to the hotel. Along, with this it consumes lot of time due to which
emerging needs of the customers are not meet in the set time span.
3) Investigate and examine the factors affecting menu pricing within Food and Beverage outlets
Menu pricing in hotel is done by understanding four methods for pricing menu in the
open market place. Some of them are, evaluate current profitability ratio, competition pricing
method, demand driven pricing method, ideal food cost pricing method and so on (Kim and
Jeong, 2018). By deeply studying all this pricing method associated with menu best cost or price
can be set for the food and beverages as compare to the rivalry. In hospitality industry menu
planning is the core task which need to performed by organization. Effective menu planning
leads in pulling large number of customers towards the hotel at a large scale. Innovation in taste,
structure, quantity, outer appearance and so on in food directly or indirectly assist in setting
menu pricing accordingly. The prices of menu changes as per the type of business operating in
the intense competitive world. Below are briefly explained the distinguish factors affecting the
menu pricing within Food and Beverage outlets are as follows:

Weather/ Temperature: Prices of the food in the menu card depends upon the weather
or climate of the surrounding. Food and beverages are prepared by crops cultivated in the field in
different sessions. So it is very essential that the crops cultivated in various sessions are not
either too wet, too hot, too dry, too cold can not thrive. Therefore, it is important that crops
should be grown in moderate climate in order to eliminate the shortage of crop (Koc, 2019). This
is because it the main reason which is affecting menu pricing within Food and Beverage outlets.
The prices of the food in hotel raises when there is scarcity or shortage of crop. Me London plan
their menu prices by evaluating the availability of the raw material for food production. Crop
cultivated in moderate temperature results in surplus crop availability by this prices of the food
in the hotel is reduced that results in raising increasing customer base for the hotel . And
nominal prices can be designed in the menu card and customers can enjoy the food.
Pests/ Disease: The another factor which is affecting menu pricing within Food and
Beverage outlets is pests or disease occurred at the time of crop cultivation. This completely
destroys the crop field due to which prices of the food is raised automatically. As it creates
scarcity of crop need for preparing food and beverages. By this Me London menu prices is raised
in the market. It leads in reduction of customer base because it is difficult to afford such high
prices for middle class people. Only elite class people can afford it on special occasions. To
maintain quality of the food it is very essential to select that type of crop which does not
deteriorate easily. Management of Restaurant should keep in mind that healthy food is served to
the customers and no compromise is done with their healthy at any cost. In order to build
goodwill in the eyes of the customers it is very important to serve them high quality food.
Transportation Costs: In the global market when the prices of the oil and gases raises it
directly influence transportation cost at a large scale. As food are transported from one place to
another it became expensive as the prices of the oil and gas has raised in the market. Me London
menu price is greatly affected by this factor. The prices of the food is indirectly related with the
transportation cost (Kumar and Kumar, 2018). In order to avoid insufficiency of fund at the time
of preparing the budget transportation cost should be included. The cost of transportation should
be determined in advance in order to avoid monetary loss which may occur due to wrong
calculation of the cost.
Labour Costs: In order to cultivate crop several people are working day and night. In
agri- food system lot of people work such as, packers, retailers, farmers, processors and so on. In

this field there are many job opportunities prevailing in the global market. The prices of the
menu is dependent on the labour cost because if the minimum wage of the labour raises it will
directly raises the prices the food. If the wages of the labour raises and crops are scare in nature
all this factors leads in upliftment of the prices. Me London Examine all the factors before
setting the prices of the foods and displaying in the menu because customers can easily switch to
the brand if same food is served at low price in the market. In order to avoid conflict and chaos
in the final stage of payment labour cost should be set earlier for their assigned work.
Other: In the global village other factors like, political conditions and economic
conditions of the particular nation also impact the prices of the food in the hotel industry. The
trade restrictions, import export duty, exercise duty and so on also, influence menu pricing
within food and beverage outlets. If the tax rate is high on import of crops from other nation it
affect the menu pricing. Me London adopts modern tools and techniques in order to reduce the
labour cost as rates of taxes can be reduced but labour reduction can be done in order to design
best pricing of the menu. Tactics should be framed in order to reduces the prices as much as
possible. By this competitive advantages can be gained against competitors prevailing in the cut
throat competitive world (Kunwar, 2017).
4) Examine menu planning considerations and constraints within food and beverage operations.
In hotel industry menu planning is stated as practice of planning which type of food and
beverages should be served to the customers in each interval of time like, in the morning, at
lunch time, afternoon time and at dinner time. Along with this focus is done that on the plate
balanced diet and all essential nutrients are served to the consumer in the hotel. It is important to
do menu planning as it saves time and money , keep food fresh with variety, enhance grocery
shopping skills, promotes and healthier choices. In order to make good menu planning various
various aspects need to be taken into account such as, variety , moderation, adequacy, calorie
control, nutrient density etc. By this best and effective menu order can be placed in front of
customers in restaurants, events and catering services. By this large number of food orders can
be captured through huge revenue can be gathered easily (Wijesaooriya, 2018).
It is essential to make menu planning in ME London as it assist to use finance, materiel ,
funds, human resources appropriately. At the time of making menu for family it is mandatory to
meet the nutritional requirements of the family members. By this tough bench mark can be set by
Me London for other hotel operating in the global village. To bind the customers for longer time

duration management tries to obtain meals which is capable to achieve social, psychological and
physical needs of the individual and family. Menu planning considerations and constraints within
food and beverage operations are illustrated below:
Type of customers: The main constraints which faced by Me London at the time of
menu planning for restaurants, events and catering services is type of customers (Nazari, 2018) .
Calculation is done which type of customers are visiting the hotel every year and what type of
food is mostly demanded by them and are they interested in trying new and innovative dishes in
restaurants, events and catering services. It is a typical task which is performed by management.
This constraints affect menu planning greatly also, it consume lot of time and money.
Location: At the time of menu planning location also matters a lot. Restaurants, events
and catering services existing in the posh and lavish charge high price because they need to
match with the competitors standards. By charging low prices rivalry raises question on quality
due to which customers switch on other brands. Whereas, Me London is located in nearby city
location by this events and catering services can be offered easily and of high quality. It is
another constraints which is faced by Me London within food and beverage operations.
Kitchen size and equipments facilities: Menu planning considerations and constraints
within food and beverage operations is important to study in order to serve quality food at best
prices. Food can be designed in the hotel industry according to the size of the kitchen they are
having and type of equipments they are using to prepare it. Catering services and events demand
can be fulfilled when Me London uses modern kitchen tools for preparing food and beverages.
Along with this size of the kitchen also matters small scale kitchen are unable to meet the
emerging taste. So while setting menu all this constraints need to be considered for productive
results (Ogle and Fang, 2018).
Food availability, seasonality: While planning menu it is the core task in restaurants,
events and catering services. To understand weather food designed will be available to the client
all the year or will be served seasonality and prices are set accordingly The Food and beverages
served seasonally are of high price as they are offered to short time duration. Me London has
storage capacity so they are capable in storing the materiel for longer time duration. By this they
are efficient enough to serve food and beverages through out the years to their loyal and potential
customers. It is another menu planning considerations and constraints within food and beverage

operations. In order to overcome this tactics are farmed by top level management (Stansfield,
2018).
In hotel and restaurant distinguish types of menu are designed for customers so that they
can easily selected their food present in the firm.
La carte menu: In this case, customer pay the amount only for the placed order by them
from the menu provided by the restaurant. According to their taste food can be placed for order.
Menu provides a wide variety of food from which customer can easily select their food.
Wine/ beverages menu: In this type of menu it contains list of various drink like
alcoholic and non-alcoholic with their prices. By this customers can easily choose their drink
according to their budget from the menu.
Static menu: It is used mostly by fast food restaurant and diners who serve same type of
food through out the year. Static menu includes salads, soups, desserts and so on.
Dessert menu: In this type of menu all type of desserts are covered such as, waffles,
chocolate Charlotte mousse cake, ice-cream, baked apple caramel blossom, chocolate dip and
many more. Customers are easily choose their favourite desserts from the list of desserts
available in the menu.
Day menu: Hotels and restaurants also have day menu in which light food and snacks are
mentioned. Customers mostly offer such type of food during day time.
CONCLUSION
From the above it can be summarize that it is essential to study all the factors which are
influencing pricing of menu to a large extent. Factors like, climate, labour cost, political
conditions, transportation cost etc. are evaluated properly in order to set best prices of the the
food and beverages in the cut throat competitive world. Top level management of hotel are
examining various constraints such as, type of customer, location, budget, time available,
seasonality etc. are identified within food and beverage operations in order to raise the sales ratio
and to gain maximum profit. By designing the menu price taking into consideration all this
factors best cost can be fixed for the food and beverages in the menu card. Along with this roles
and responsibilities of restaurant manager is understood so as to make necessary improvements
in them for productive results. Proper training is provided to the restaurant manager in order to
tackle all the hotel management activities smoothly. By this positive image is build in the client
eyes and goodwill is raised in the market at tremendous scale.

REFERENCES
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