Hospitality Operations Report: Food Production and Menu Engineering

This report delves into the operational aspects of the hospitality industry, specifically focusing on food and beverage services within the context of Alfredo's Italian Restaurant, set to launch in London. It begins with an overview of hospitality operations, emphasizing the importance of food production and service methods. The report explores various food production systems like broiling, pickling, and fermentation, highlighting their significance in enhancing food quality and customer satisfaction. It then examines different food and beverage service methods, including buffet, French, table, and takeaway services, discussing their advantages and suitability for the restaurant. Furthermore, the report applies menu engineering matrix to optimize menu profitability, analyzing items based on their popularity and profit margins. The report concludes with a discussion on sustainable menu planning to gain a competitive edge in the market, offering valuable insights for restaurant management and operational strategies. The report provides a comprehensive analysis of the food and beverage industry, offering practical recommendations for Alfredo's Italian Restaurant to achieve operational excellence and customer satisfaction.

Hospitality Operations

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
The various types of Food production systems...........................................................................3
The different type of food beverage service methods that are used restaurants.........................4
TASK 2............................................................................................................................................6
Menu engineering matrix to increase the profitability of restaurant..........................................6
Describe concept of menu sustainable in that way to gaining competitive advantages at market
place............................................................................................................................................7
CONCLUSION ...............................................................................................................................8
REFRENCES.................................................................................................................................10
Books and Journal.....................................................................................................................10

INTRODUCTION
Hospitality Operations basically means establishing relationship between the host and the
client. It includes house keeping, food desk management, food and beverages and human
resource planning. Hospitality Operations management basically makes the services easier as it
involves planning and then control the activities performed so as effective service can be
provided. This report is about food and beverage industry and the industry includes preparing
food, serving it in an attractive manner and then serving it to customers. Food and beverage
industry is at boom as people love to go out and eat (BILSLAND and et. al., 2020). The better
the environment and the menu more are the customers attracted and better is the customer
satisfaction among them. The report is about Alfredo’s Italian Restaurant that is going to open in
London after three months and will operate all the seven days a week and providing quality
services to satisfy its customers. So, in this report there is discussion about various types of food
production systems along with different types of Food and Beverage Service methods in
restaurants. The menu restaurant matrix is also used to enhance the profitability of the restaurant.
In the end of the report there is sustainable menu planning to gain competitive advantage.
TASK 1
The various types of Food production systems.
Food production as the name suggests is the process of producing food or say converting
the raw materials into the finished goods in homes or at industries. Some scientific approaches
are included in the process like harvesting, picking, boring, segregating and in the end
preservation of food. All these methods are important to be followed and carter the needs of
customers effectively. The methods to be used by Alfredo Italian restaurant are as follows: Broiling- In this method food is directly exposed to heat for cooking. It is different from
roasting it may included grilling over coal or a gas burner. This increases the taste of
food. So in Alfredo Italian restaurant this method can be used to increase the attraction of
customers and providing them with tasty food which will satisfy them more. As the food
is heated and then p[-resented the taste and smell of food attracts the customers more. Pickling- It is a process under which the food is preserved for future use. There is use of
some ingredients that maintains the quality of food it helps the restaurants to use the food
and serve to customers effectively as the food is already prepared. In Alfredo Italian

restaurant this method should be focused as it helps in faster serving of food and then too
at any time. Customers like fast services in this busy world. As not all the food items and
vegetables are available in very season the preservation of them gives benefit to the
restaurant and is like by customers (Chiang, C.T., 2020). So this is a important method
that should be followed by restaurants to improve their services. Fermentation- This process changes the sugar and carbohydrates into preservatives that
can add flavour to the food. This is a process that is followed by restaurants as this
process destroys harmful chemicals from the food and adds beneficial bacteria to it. This
adds value to the food and is preferred by the the customers. So, Alfredo Italian
restaurant can use this method to benefit grains, dairy products and also vegetables.
 Chopping or slicing of vegetables- As the world is at an innovative phase there are
machines and systems that help the restaurants to make the process of chopping and
slicing has became fast and easier. The restaurant use this method and it helps to make
the food faster that is what customers want. In relation to Alfredo Italian restaurant this
method will help the gain customer attention as well as serving them timely will increase
the name of restaurant. As fast and good service will be provided to customers it will help
in gaining competitive advantage to the restaurant which in a significant factor for growth
of the restaurant.
These are some methods that are used by restaurants to make their production process
effective, if these methods are used is an appropriate manner then the organisation will be
successful. It is important to serve customers according to their needs and wants so 9is the
production process important as it will serve the customers with quality services that will
increase the loyalty of customers.
The different type of food beverage service methods that are used restaurants
Food and beverage services can be presented effectively by using various methods that
attract the customers and satisfy them. It really means satisfying the customers by providing,
presenting and serving the food in a attractive way to increase the customer loyalty. Food and
beverage department has to take care of quality of food along with providing them satisfying.
The methods used are mentioned below:
 Buffet service- It is a system under which the food is presented in dishes to attract
the customers to attract them. The cutlery is made available at the counter. For

this process the number of customers should be know and the food should be
made accordingly. The place should be attractive enough and the food should also
be presented in way that it attracts the customers. The banquet hall where the
food is arranged should be according to size of customers and the cutlery also
matters. In relation to Alfredo Italian restaurant they should study the trends and
identify the needs and wants of customers and carter them accordingly. As the
customers will be satisfied and like the food and place the profitability of the
restaurant will increase along with the image of restaurant will also be build.
Buffet system is a nice way to attract the customers are serve them food according
to their preference at a place where they can eat easily and are satisfied.
 French service- This is a very nice style to grab the customers attention and gain
custom er loyalty. Under this service the chefs demonstrate culinary skill by
making food in front of guests (Chonand et. al., 2020). There is requirement of
luxury environment and they decor should be done accordingly. It is an expensive
and time consuming method. In Alfredo Italian restaurant this service can be
provided occasionally to gain the customer attention . This service is liked by
customers and they like this type of services more. The environment attracts the
customers and lead to customer loyalty among them, that is good for restaurant.
 Table service- It is a broad service and mostly commonly used. In this method the
customers are seated on table and then given a menu according to which they
order and the food is served to them on table. The customer fells most
comfortable in this service and increase it repetitive visit chances if served in a
good way. The design of table also attracts the customers and also the variety and
options the customers get influence them more. The better the quality of food and
they way of greeting, addressing and serving the food more will be the
satisfaction level of customer (Demirciftci and et. al., 2020). In context of Alfredo
Italian restaurant they commonly focus on this service and try to satisfy the
customers by understanding their need and want. It is a good way to attract
customers by providing them personal touch while deliverance of quality service.
 Take way services- The take away service means the customer would not dine in
but would take the food. The restaurants normally provide this service through

online as well as offline method. The customer gives the 0order and restaurant
prepares the food and then it is collected b y the customers. The quality and taste
of food should not be changed as this may effect the thought6 process of
customers in a negative way. What matters is the way of packaging and
presenting food in take away. In relation to Alfredo Italian restaurant they will
provide the service and will use environment friendly means to pack the food to
create a positive image in society.
These are some of the ways in which the restaurants can provide service to its customers and
satisfy their needs and wants.
TASK 2
Menu engineering matrix to increase the profitability of restaurant.
The menu of the restaurants is not only the list of food items but a way of marketing attracting
customers. It is and important task to make the menu of the restaurant in a beautiful and creative
way (Smith and et. al., 2020). Alfredo Italian restaurant should make use of menu engineering
metrics to make the menu in a way that increases the value and is like by customers. The better
will be the menu the more easy it would be for customers to order and that will boost the wale so
it clearly means that the profitability of the restaurant will be increased.
Cost- it is the most important thing that should be analysed before working. The cost
must be set by analysing many factors as it is the reason for profitability in an organisation. The
method used to check the profitability of Alfredo Italian restaurant is menu engineering matrix
and which is explained below:
Menu engineering matrix has four quadrants and it tells about the popularity and profitability
of the food items mentioned in the menu. All the four quadrants are mentioned below:

Plow Horses: It includes the items that are low profit margins and have more sales and these are
not that profitable for the restaurant but they have more popularity in crowd. In relation to
Alfredo Italian Restaurant it wants to serve hat items more that have more margins and
customers demand those that are more liked by them (Fernández-Pérez and et. al., 2020).
Stars: These are the products that are most popular and also give profit to the restaurant. These
items are liked by customers and the sales is more that increase the profitability. These should be
promoted by the restaurant to gain competitive edge and should make them accordingly as they
are the main reason of profit for the restaurant. Alfredo Italian Restaurant should know this
quadrant and promote this product as it will be profitable for the organisation.
Dogs: This category of products have lost the profitability and popularity in the market as these
are not profitable for the restaurant. The restaurant should make strategies and try to improve the
product so its sales can be boost (Motta and et. al., 2020). Alfredo Italian Restaurant should try
to increase the sales of the product and if not then should stop making that food. This is the
quadrant that shows the product is not profitable nor is popular in the market so it is duty of the
restaurant to show some innovation and decide to stop making this product.
Puzzles: From the name it can be concluded that the item is profitable but not popular. The
restaurant tries to make it popular by suggesting new customers to try it as the item is generating
profit for the organisation. The popularity of a product is also important s it will help 9in long
run profit of the restaurant (Gardini and et. al., 2020). In relation to Alfredo Italian Restaurant the
items are not popular and will not lead to profit in long run.
So, Menu engineering matrix helps the restaurant to decide and analyse the food items
that are generating profit and good for the business also it tells the products that are not going to
work in long run and then make strategies to increase the popularity of the products in the
restaurant.
Describe concept of menu sustainable in that way to gaining competitive advantages at market
place.
Now a days it is important to follow the concept of sustainability in every field. To gain
the competitive image and form a good image in the market it is vital for businesses to make use
of sustainability (Hall and et. al., 2020). As the report is about food and beverage industry the
sustainability is a important part. It means using of resources in an optimal way the ways that

lead to sustainable are food wastage, packaging, farming, water and energy consumption and
recycling . It is important to be environment friendly and serve the society in a way that it is
satisfied with business. So it is important to be eco-friendly to gain competitive lead in the
marketplace. Some of the policies that can be used by Alfredo Italian Restaurant are mentioned
below:
Recycling- This means using the product again. Recycling is a very sustainable thing that can be
followed by restaurants to save their wastage in food. The process will include reusing tin,
plastic, glass and cardboard that is possible (Gebbels and et. al., 2020). In relation to Alfredo
Italian Restaurant the recycle the products and also takes care of the hygiene of customers as
they will help in achieving competitive advantage.
Organic system- Using organic food is a very good way to get a competitive lead as every one
today likes and want organi8c food, people re concerned about their health and will prefer the
restaurant that will provide them the facility. In relation to Alfredo Italian Restaurant they
directly purchase from farmers and provide long term attainability to its customers.
Food wastage- Food wastage is a harmful phenomenon and harms the environment. The
restaurant should focus on reducing the waste as much as possible and in Alfredo Italian
Restaurant the food is prepared according to orders and they try there best to minimise the food
wastage. If the food is wasted than the restaurant will unable to set a positive image in the
society.
Supply chain system- Distribution channels are also more important aspect for a restaurant. The
better the channels easy would be the availability of the products and the restaurant could be able
to serve better (Goh and et. al., 2020). The channels that are used by Alfredo Italian Restaurant
and serve the customers on time and attractive manner. It is important to decide the best route
and then spend money as to give rise to sustainability.
Above mentioned are some ways through which the restaurants can work with
sustainability.
CONCLUSION
From the above report it can be said that hospitality operations need to be managed
efficiently and is a wider term. This report covers its one part that is food and beverage in
relation to Alfredo Italian Restaurant. There are various method through which the industry can
make its production easier and also the report mentions differen5t types of Food and

Beverage Service methods in restaurants. To gain the profitable position the market Menu
Engineering matrix is used and to gain competitive advantage there is use of sustainable methods
that are good for society as well.

REFRENCES
Books and Journal
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operations. International Hospitality Review.