Report on Hospitality Operations: Alfredo's Restaurant Analysis

This report provides a comprehensive analysis of the hospitality operations at Alfredo's Italian restaurant, focusing on various aspects of food production, service, and menu engineering. It begins by critically analyzing different types of food production systems such as broiling, harvesting, fermentation, pickling, and food preservation, and their relevance to the restaurant's operations. The report then explores various food and beverage service actions, including table service, buffet service, and takeaway service, highlighting their significance in the hospitality industry. Furthermore, the report examines the menu engineering matrix, detailing how it can be used to increase restaurant profitability by categorizing menu items and strategizing pricing and promotion. The report also discusses sustainable menu planning considerations to enhance competitiveness. Overall, the report offers valuable insights into the operational strategies of Alfredo's restaurant and provides practical recommendations for improving its performance and achieving its business objectives.

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY ..................................................................................................................................3
Critically analyse various types of food productive systems......................................................3
Present knowledge & understanding about various kinds of food / beverage service actions in
restaurants...................................................................................................................................4
Examine menu engineering matrix to increase restaurant profitability......................................5
Determine and critically examine sustainable menu planning consideration to be competitive
in market......................................................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCE.................................................................................................................................10

INTRODUCTION
Hospitality industry are those industry which provides services liking food, drink,
accommodation , transportation etc. in which the term hospitality refers to 'cheerful welcoming'
of people who may be known or stranger for business operator. It includes restaurants, bars,
cafes, hotel etc. This industry is one of the largest and most rapidly growing industry in the
world(Chen, 2019). Here, this report is carried out an Alfredo's Italian restaurant, which comes
under food service industry. It is situated in U.S and offer their services in various ways such as
take away buffet and table services and for producing food they opt numerous methods like
broiling, fermentation, pickling etc. Moreover, the operators of this food services industry uses
menu matrix in order to decide menu for restaurant in effective way for influencing more people
towards their services. For this they need to considered some factor for combatting with
competitive players at marketplace.
MAIN BODY
Critically analyse various types of food productive systems.
The term food production means a process in which raw material is converted into ready
made food products for human beings either in home or any food processing industry. It involve
several terms which starts from cleaning, packing, segregations, sorting, preparing, adding
ingredients in right proportion presenting and so on. It represent the basis term how food is
being prepared from farming to feeding human beings(Filimonau and Naumova, 2020). There
are various types of food productive systems and these are discussed below:
Broiling- it is a process in which food is being cooked by direct radiant of heat either on
coil, gas burner or electric coil. It has been seen that its is the best way of preparing food. This
broiling is differ from roasting and baking. In context of given restaurant Alfredo's, this is the
best methods for them to cook food as it requires lesser time with low cost. The main course
which is served by this restaurant is Italian food that includes Panzenella, Bruschetta Pasta
carbonara, mushroom Risotto etc. which is made by using this broiling process. This is because it
makes tasty and delicious food for the consumers which is beneficial for restaurant towards
success and development.
Harvesting – It is a process by which raw material is cutting down for the process of food
production. This is the primal step of food production which is important to carry out in effective

manner. In relation to Alfredo's restaurant they do not harvest food instead of it they prefer to
buy raw material from harvesters for food production as it is very time consuming process as
well as it need farmer too for cropping which requires lots of investment. So their main focus is
towards cooking and serving Italian food to their consumer.
Fermentation – This is an another way of cooking food which do not require any kind of
heat but
is very time consuming process. This is a metabolic process that originates chemical changes in
organic substances with the help of any enzymes. This process is mainly used for producing
alcohols, yoghurt, kimchi, miso etc. in context of Alfredo's restaurant, they opt this technique to
produce beer, wine, yoghurt for their restaurant in order to serve their customers.
Pickling – It is a process of preserving edible food products for longer period of time
with the help of any acid solution such as vinegar, brine etc. it is also knows as brining and
mainly used for producing pickles. In relation to Alfredo's restaurant, they use this process of
food production to produce pickle for their restaurants in order to serve pickle with all kinds of
breads to their consumers(Gebbels, Gao and Cai, 2020). This will helps Amanda's restaurant to
satisfy their customers by serving them pickle as complimentary food.
Food preservation- This is an essential part of any food production system to keep fresh
and eatable food for longer period of time. It helps entities of hotel or restaurants in protecting
and maintaining the quality of food. This can be carried out with the help of drying, refrigeration,
canning, pasteurization etc. In context of Alfredo's, they use various methods to preserve their
food like fermentation, freezing, irradiation and canning. So that they will be able to serve fresh
and good quality of food to their consumers(Shulga and Busser, 2020).
From above discussed methods of food production it has been asses that food production
system is an important part of any food industry to operate their business in effective way. As
well as for fulfilling the need of consumers by providing good quality and fresh food.
Present knowledge & understanding about various kinds of food / beverage service actions in
restaurants.
In restaurants, service methods refers to those ways by which consumer get their food or
beverages either at table or in room. In any hospitality industry this is the main part of industry to
serve good in appropriate manner to influence larger amount of people for their services. It is the
responsibility of food services operators to offers services in a creative way to right consumers at

right table for maintaining the image of restaurants and being staying in competitive market. In
which there are various types of food / beverages services that are obstinate below:
Table service- It is the basis or most common services that is used by any restaurants or
cafe in order to provide food to consumers at their table. In this services customer will pay at the
end of finishing meal or leaving restaurant. In this services utensils are placed at table by waiter
at table with the water bottle afterwards they note down the list of item that a consumer wants to
have and after preparing of that food they will serve to consumers at their table(Koc, 2019). In
context of Alfredo's restaurant they prefer table service more compare to other services for which
they have approx 50 table in their restaurant with well dressed waiters for servicing.
Buffet service- It refers to that service where consumers itself take food from displayed
food. In this food is displayed at different counter. In which guest will take plates from staked in
beginning and then proceeding in a queue. This system saves money and offerer flexibility to
guest for selecting food(Van der Wagen and White, 2018). This aids guest in socializing as well
as permit them to promote the size of food. Along with this it helps those consumers who are
conscious towards kind of food such as veg or non-veg. So in this counter of vegetarian food is
separated to non- vegetarian food. In relation to Alfredo's, they use this way of servicing also in
order to serve large number of people at a time this will aids them to attract more individual for
their services.
Take away service- In this type of service, food is distributed by both way either online
or offline. This is the most effective way as services can get easily used by guest or consumer. It
is most appropriate way of services as it is easy for both restaurants and consumers to make
decision about food(Kozak and Kozak, 2016). This will aids firm to maintain good relation with
consumers. In context of Alfredo's restaurants, they provides take away services in order to grab
huge number of people for their services. In order to deal with other players of market, food
service operator need adopt this technique of service.
It is important for any restaurant to adopt different method of services offering for
making or enhancing sales and profit.
Examine menu engineering matrix to increase restaurant profitability.
Menu engineering matrix is a tool that aids restaurants and hotel in how to designed,
positioned and priced of food for menu. Its spontaneity for cafes operates to address items that
are under their control such as food and labour cost. Without giving right information for

enhancing profitability of restaurants, managers will unintentionally decrease the experiences of
guest or consumers by cutting labour and not giving sufficient efforts to maintain quality of food
and that will leads toward failure(Liu, 2017). This will aids company to make effective action for
improving the performance of menu and this is carried out with the helps of analysis of menu
engineering matrix which requires inputs like menu, sales prices per product or item. With this
data, component are clubbed into four categories in a matrix that is discussed below:
STAR – From above picture it is already clear that those item which is considered under
the category of star are the part of high productivity with high profitability. These item are the
main sources of restaurants in order to generate more profit(Manoharan and Singal, 2017). In
context of Alfredo's restaurant their menu engineers need to enhance the price of item in modest
way for the next menu which will helps them in order to increase sales and profit.
PLOW HORSE- It relates to these items which have high popularity but low chances of
profit. In this the task of menu engineers is to identity the way of selling these item in effective
manner so that owners of restaurants will able to make more profit as well as technologist need
to think about reformulation of existing item with improve margin. And this can be achieved
with the help of increasing price, by changing ingredient etc. in context of Alfredo's restaurant

they have opportunity to improve their profitability by Channing the price of those item which
posses high demand in their restaurants
PUZZLE -In this part these item are includes which have low popularity but have high
chances of profitability and this can be carried out with the help of highlighting these items in
menu or incorporate them into a promotion for increasing the volume of sales(Murillo and King,
2019). In relevance to Alfredo's restaurants, they can improve the profitability ratio of their
business by mentioning the description of item in appropriate way so that it will become easy for
consumer to order.
DOG – In this section these foodstuff are involves which have low popularity with low
profit. As the prices of ingredients increases, trends of food changes over a period of time that
will require to eliminate these ingredients which are not beneficial for firm. And this the difficult
task for menu engineer to identity those item in order to remove them. In context of Alfredo's
restaurants they need to determine those item which are not supporting their restaurant to
increases sales and profit.
There are several menu planning that a restaurant is used and which is discussed below:
Desert menu which consist all kind of dessert with price that is served by restaurant for
satisfying the demands and need of consumers.
Wine menu – In this kind of menu, restaurant adds different types of cocktails in wine
menu for offering alcohol to their consumers in order to satisfy their need and requirements.
Their main focus is towards increasing the experience level for future period.
A la carte – It holds different types of item in few quantity with fixed price and this is
carried out according to the preferences and trends of consumers.
Static menu – Restaurants offers same type of Food products in this static menu for a
longer period of time(Pattajoshi, 2018). Such as Alfredo's offers stranded menu of Italian cuisine
for whole year for satisfying their users.
From this analysis of engineering matrix it has been seen that it becomes easy for
restaurants to identity those item which are beneficial for them in term of improving profitability.
This will aids business entities to choose right items for a specific menu for their restaurants
according to the requirements of buyers.

Determine and critically examine sustainable menu planning consideration to be competitive in
market.
Sustainable menu planning refers to the decision that is made by business entities of
company in term of selecting food and beverages for offering to their consumers at restaurants or
cafes. In which practices that menu planning includes is nutrition level, quality of food, variety,
flavour, size and shape of food for surviving in competitive market. All these factors need to be
taken in consideration while making any decision about menu planning. Along with all of these
consideration, managers of food service need to considered cost and operation issues also.
Moreover there are any other elements that need to be considered before devising any menu and
these are discussed below:
Location – It refers to that place where food is begin served to consumers in effective
way on the basis of menu planning. For instant, any cafe or restaurant operate their business in
between posh or celebrity area then managers of food service need to put cost price according to
the other players for surviving in competitive market. Otherwise it is effects sales and profit of
company and consumers receive alternative option to switch which offers qualitative food in
affordable cost (King and Lee, 2016). In context of Alfredo's restaurants, their mangers need to
offers effective services which influence consumers to consumer more and that will aids
restaurants in increasing sales and profit in order to combatting with other competitive rivalries
at marketplace.
Types of consumers- Kind of consumers also matters for restaurants while planning for
menu. It is the primal factor that need to take in consideration by food service mangers. In which
planning is carried out on the basis of preferences and needs of consumers. As well as the setting
of price is also done according to the consumers which helps them to increase sales ration and
profit margin.
Availability of food- The price which is written in menu is fully depended on the item
present in hotel or restaurant for offering to consumers. In context of given restaurants, it become
crucial for them to store food in order to gain competitive advantage at market place.
Available equipments- It is a significant factor that need to determine for offering
services in effective manner. It is important for serving qualitative and quantitative services to
end users with the purpose of satisfying them.

Effective menus are carping to the financial element of a food service operation and
server as it is a main factor of business. The values to a successful food service operation can be
province.
CONCLUSION
From above report it has been analysed that function and operation in hospitality industry
need to be carried out in effective manner in order to achieve predetermine goal of restaurants of
hotel. In which are various factor that need to be considered while planning any menu for which
menu matrix aids to food service operates in order to make effective menu. As effective menu is
the financial health of any food services operatives. So it is important to know about all factors
that are affects the business of hospitality industry as well as for surviving in competitive market.

REFERENCE
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