Hospitality Operations Report: Food and Beverage, Roles & Menu

This report provides a comprehensive overview of hospitality operations, using the Rosewood Hotel London as a case study. It delves into the synthesis and creativity applied to food production and beverage services, emphasizing intellectual skills, motivation, and environmental factors. The report outlines the roles and responsibilities of a restaurant manager, including managing operations, providing superior guest services, ensuring guest satisfaction, organizing shifts, and updating menus. Furthermore, it examines factors affecting menu prices in the food and beverage sector, such as market competition, profit margins, and restaurant facilities. The report highlights the importance of creative food and beverage systems, menu planning considerations, and their impact on the overall success of a hospitality business. It covers aspects of menu planning, including product development, evaluation, and description, offering valuable insights into the operational and strategic aspects of the hospitality industry.

Hospitality operations

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO4..................................................................................................................................................1
1. Synthesis and creativity attached to food production and food & beverages services system 1
2. Roles and Responsibilities of Restaurant Manager.................................................................3
LO5..................................................................................................................................................4
3. Factors affect menu prices in Food and Beverage...................................................................4
4. Menu Planning considerations and constraints related to the food and beverages operations.
......................................................................................................................................................6
Conclusion.......................................................................................................................................8
REFRENCES...................................................................................................................................9

INTRODUCTION
Hospitality operations confine as the set of operations to fulfil all the duties related to the
guest inn the hospitality sector. All the services to cope up with the demands of the guest in the
hotel is a part of hospitality operations. In this report Hotel Rosewood London is taken as an
hospitality organization. Rosewood Hotel is a luxury 5 star hotel initiated hospitality operations
in the year 2013. Chang's family of Hongkong is the owner of the hotel. Rosewood hotel is a part
of Rosewood Hotels and Resorts Group. The hotel originally opened in the year 2000 by Marriot
International under the brand name of Renaissance Hotels Brand. Lately the hotel was taken over
by Rosewood Hotels and Resorts Group. In this report all the important aspects of food
production and food and beverages system are reported. Roles and responsibilities related to the
manager in the food and beverage department is reported in this report. All the factors that affect
the menu pricing in food and beverages sector under hospitality is reported in this report. Aspects
related to the menu planning consideration in food and beverage operations related to the
hospitality is reported in this report.
MAIN BODY
LO4
1. Synthesis and creativity attached to food production and food & beverages services system
Rosewood Hotel in order to attract large customer design and use creativity process to
make final products. The company synthesis and effective use raw material thus prevent spoilage
by physical or chemical reactions. The way food are synthesis or the resource are used and
various innovative technique used in preparation of food differ from individual to individual.
Intellectual skill: The chief of Rosewood Hotel should posses three main intellectual skill such
as synthetic skill it helps to see the problem from different angle (Boo, 2017). Analytical skill to
analysis which method is the best suitable in production of food and should also have skill to
influence other to accept your idea.
Knowledge: The chief should possess the knowledge of the field and the related work as it will
help in easily performing the task. The chief possess knowledge regarding the element or the
resource to be used to prepare particular food and to increase its taste.
Thinking skill: The chief should possess innovative and creative thinking skill so that it can
prepare food in different style and use various innovative technique to garnish the prepared food.
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It is most important as innovative and creativity will help in increasing customers due to product
differentiation.
Motivation and interest: The employee should be motivated and possess interest in preparation
of food as motivation and interest of employee enhance the creativity (Chou and et.al., 2016).
The creativity is increased as they love what they are doing and focus on their work so its
enhance efficiency of employee. Rosewood Hotel have motivated employee that are interested to
make different food as per the customer preference. Thus, the company is able to provide better
customer services than others.
Environment: The environment in which the employee is working should be good, supportive
encouraging, rewarding and appreciating its creative ideas. If good environmental condition is
not provided to the employee it may restrict its creativity of the employee. Rosewood Hotel
should provide good working condition by encouraging and rewarding the creativity of the
employee.
Food and beverage system: Maximum share of profit is earned from food and beverages
section as many customer comes for meeting, social events and experience the food and
beverage availability of the hotel (Hassanien and Dale, 2019). So, Rosewood Hotel focus is to
use creativity method of food and beverage system in order to provide quality services to its
customers. The food and beverage system should be kept in well furnished and equipped
premises in order to attract large customers.
Creativity Beverage system : Rose wood has used creative system for beverage by installation
of Beer wine system, Glycol chiller, Beer line cleaning system and condiment dispenser (Kim
and Hall, 2019). The creative in food system include its creativity in the entire process from
primary to secondary. That means the company should use various innovative method in
production, harvesting, manufacturing and delivery of product to its customers. Thus, ultimately
satisfy the needs of the customers beyond its expectation.
Creative food and beverage system: The creative food and beverage system of Rosewood
Hotel is made by identifying the needs of the consumer, developing the product as per the
requirement, evaluate its potential of its product, ingredients to be used, nutrition level, operating
cost and the way the product should be delivered to the customer. The following stage are used
to make the food system creativity:
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Develop the product: Rosewood identify the needs of the customers and on the basis of it
prepare food.
Evaluation of product: The product should be evaluated on the basis of its cost, life shelf.
Description of product: It contains the detail of the product such as the ingredient used , the
way it should be delivered to the customer.
2. Roles and Responsibilities of Restaurant Manager.
Restaurant manager of the hotel Rosewood needs to cope up with certain roles and
responsibilities to fulfil all the duties of manager.
Manage the Operations: To manage all the operations related to the restaurant of Rosewood
Hotel is among the prime responsibility of the restaurant manager of Rosewood Hotel.
Management of operations involve the smooth flow of all the operational activity of the
restaurant in the hotel (Lee, Hallak and Sardeshmukh, 2019). Operations related to the
restaurants involve multiple tasks such as quality control of all the operations, allocation of tasks
for various operational activities of the restaurants. Restaurant manager also needs to deal with
all the issues arise during the operational activity of the restaurant. Restaurant manager not just
carry the responsibility to complete all the tasks but also to fulfil all the duties within the
stipulated time period.
Deliver Superior Guest Services: Restaurant manager responsible to provide the superior guest
services to all the customer's. Guest services involve all the facilities related to the customer's
such as food, breve rages and all other related services to give the best consumer experience to
all the customer's. Restaurant manager also responsible to manage the quality atmosphere in the
restaurant that enables all the customer's to have the most satisfactory consumer experience.
Rosewood Hotel is among the top luxury hotels of London so the expectations are generally high
of all the customer's. To provide the most satisfactory experience is one of the major role of
restaurant manager.
Ensuring Guest Satisfaction: Restaurant manager of Rosewood Hotel has the responsibility to
ensure the best guest satisfaction from all the customer's of the hotel (Li, 2018). Guest
satisfaction involves quality food, positive ambience of restaurant and all other luxury amenities
that enables the customer's to get the best luxury in the premises of restaurant. Ensuring guest
satisfaction also involve to deal with all the issues associated with the customer's in the
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restaurant. Restaurant manager has the responsibility to solve all the consumer's related issues in
process to provide the satisfactory ambience to all the customer's.
Organize and Supervise Shifts: Restaurant manager of the Rosewood Hotel carry the
responsibility to manage all the staffs of the restaurant. Restaurant manager engaged in granting
the shifts to all the staffs in a way that all the operations of the restaurants carry the smooth flow
of operations all the time in a day (Livat and Remaud, 2016). Restaurant manager allocate all the
shifts as per the convenience of restaurant and the staff as well. To maintain the balance between
both the conveniences of restaurant and staff is also among the major role of the restaurant
manager. Supervision of all the staff's activity must be done in a way that all the customer's of
the restaurant get the best services from the restaurant not just in the afternoon but also in the
night as well.
Updating Menus and Services: Restaurant manager also carry the responsibility to upgrade the
menu and all the services of the restaurant. Updating the menu and services of the restaurant
brings the positive image of the restaurant in front of all the guest as every time guest gets to
experience and try something new that also polish the market image of the hotel (Mangi and
Urassa, 2017). Update related to the services and menus attract the new customer's towards the
restaurant. Updating menus and services of the restaurant improve the demand and consumer
base of the restaurant in the market. The inclusion of new services and menus attract specifically
to all the food enthusiasts towards the restaurant that impact positively the sales of the hotel.
LO5
3. Factors affect menu prices in Food and Beverage.
Competition in the Market: Competition in the hospitality sector in London create the huge
impact over the prices if menu related to the food and beverages in the restaurants of the hotel.
All the hotels and restaurants try to attract all the potential consumer base with the help of
attractive prices and offers. Hotel management of the Rosewood London also give timely offers
related to all the services of the restaurants (McAdams, von Massow and Gallant, 2019). Based
on the occasions to attract the consumer's in the restaurant attractive discounts granted to all the
guests on different food and beverages products to increase the sales of the restaurant. Based on
the level of competition all the prices related to the food and beverages of the restaurant are set
by the hotel management. London is such a competitive market for the restaurant business and
the level of competition comes from different restaurants and hotel dominate the pricing policies
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of the Rosewood Hotel. Competition also put a huge impact over increasing of prices related to
all the food products and beverages of the hotel. All the price hike is conducted by the
management based on the market competition. Son it can be precisely stated that level of
competition in the market dominate the whole pricing structure of the different food and
beverages products in the restaurants.
Profit Margins: All the restaurants and hotels set the prices related to the food and beverages
products based on the gross profit margins of the hotel. Profitability is the ultimate factor that
drives all the operations of the hotel Rosewood (Mostafa, 2019). Based on the targeted profit
margins of the Rosewood Hotel the management of the hotel set all the prices related to the
different services of the hotels. Restaurant services is among the major services of the Rosewood
hotel as it attract the local people towards the hotel. To earn the standard profits the hotel
management of the Rosewood Hotel many time increase the prices related to the food and
beverages in the restaurant of the hotel.
Facilities of Restaurant: The amount of services the management of restaurant serves along
with the food and beverages products influence the pricing structure or price menu of Rosewood
Hotel restaurant. Facilities in the restaurant of the Rosewood Hotel are provided to improve the
luxury in the hotel restaurant and that also impact over the prices of the restaurant as the
improved facilities with improve the pricing structure or pricing menu of the Rosewood Hotel.
Rosewood Hotel is among the luxury hotels in London so all the potential consumer base of the
hotel is generally belongs to upper class background people in UK (Parsons and et.al.,2018).
Upper class people generally not get influenced by the pricing structure of the Rosewood Hotel
so the management of the hotel always initiate to improve the amenities attached to the hotel
services and it proportionately impacts the pricing menu of all the products related to the hotel
specifically the food and beverages products.
Occasional Factor: Prices in the restaurants are also affected with the occasional aspects in
London. Generally the prices in UK get increases due to the occasional demands of the
restaurants in UK. In the occasion time all the management of the Rosewood Hotel try to attract
all the potential consumer's in UK with attractive offers in the prices of all the food and
beverages products in the restaurant of the hotel. Occasional factor also improve the competition
in the market as the demands of the restaurant gets increases. Because of the influence over
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demands of restaurants the occasional factors majorly impact the price menu of the hotel related
to all the food and beverages products.
4. Menu Planning considerations and constraints related to the food and beverages operations.
There are various factors and constraints considered by the restaurants, events and
catering management staff while selecting the menu related to the food and beverages. Such
factors are stated as follows.
Guest Taste: Menu related to the food and beverages in the restaurant, events and catering must
depict the taste of all the guests. Taste of guest impact the sales of the food and beverages
products as it influence the amount of consumption of all the food and beverages products that
directly impact the sales. The hotel management try to cater the best food and beverages products
based on the customer's requirements. The management try to cater the maximum needs and
demands of the guests by offering maximum food and beverages items as per the taste of the
guest.
Food Preferences: The menu related to the food and beverages are planned based on the food
preferences of all the guests. The management team try to offer the food and beverages that best
suit the needs and preferences of all the guests. Catering the food and beverages products as per
the needs of the guest improve the satisfaction related to all the consumer's (Poulston, Thompson
and Neill, 2017). Food preferences also influenced by the native factor related to all the guests.
Local factor always reflect in the food taste of all the guests so the management of the
restaurants, catering and event services always make the observation related ton the food
preferences based on the native factors attached to the guest.
Location: Location of restaurant and events has the deep influence over the menu planing. The
management of restaurants, events and catering services try to serve the local taste in all its food
and beverages menu. The management team cater the best cosine as per the quality in the local
context to all the guests.
Quality Standards: The menu planing related to the food and beverages are conducted as per
the quality standards attached to different food and beverages products. All the restaurants,
events and catering organization serve all the food and beverages items that serves the best
quality standards as per the planning team (Shahzadi and et.al.,2018). Quality standards related
to the food and beverages items create the deep influence related to the efficiency of all the food
and beverages products. It also impacts the demands related to all the products. If the quality of
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the products is good it will improve the consumptions of all such products. So the management
team cater all such food and beverages products that serves the best quality standards. Quality
standards also involve the flavour, texture, color, shape, flair and visual appeal related to all such
products that take a crucial place in improving the presentation attached to all the food and
beverages products.
Nutritional Aspect: The management team also consider the nutritional aspects while planning
about the food and beverages items. The management of restaurant, events and catering services
try to offer the best food and beverages items that best serves the nutritions to all the guests.
Many time the people focus more on health and for all such people this factor play the major role
while trying different items of food and beverages. Nutritional aspect also improve the efficiency
of all the food and beverages products as it improves the consumption quantity of all the food
and beverages products. Nutritional aspect involve low-fat, high fibber diets, vegetarian and all
such element that play the crucial role in improving the nutritional aspect of health care. All the
elements related to the nutritional aspect play the major role in the planning related to the menu
in restaurant, events and catering services.
Cost Effective: All the restaurants, events and catering services involve the cost efficiency
aspect while planing about the menu related to the food and beverages products (Suhartanto and
et.al.,2019). The management team try to serve the best items related to the food and beverages
that best deal with the costing aspects of all the potential consumer's. Cost effectiveness involve
the budgets, profitability and many such financial aspects of the management. Based on the
consumer's the management plan the menu that best serve all the needs of the guest and also of
the hospitality management, event management and catering management team regarding
profitability. Cost effectiveness also involve the minimization of cost. The planning related to the
food and beverages menu focus on serving all the items that generate optimum profits by
minimizing the over all cost to serve such items.
Theme: Many times a certain theme is decided based on the occasion by the management team
and based on the theme a certain menu is planned and presented to all the guests. Themes are
mostly decided based on the certain occasion related to the organizers (Yozukmaz and
Topaloğlu, 2016.). In such a case all the menu is planned based on the pre decided theme of the
planner. Many times on the certain occasions the management of the hotel plan a certain theme
like for example on Christmas all restaurants, events and catering services set a theme that best
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serves the occasion of Christmas and all the planning related to the menu for food and beverages
will be done to fulfil the need of the occasion or theme.
Conclusion
This report concluded about how the creative and synthesis aspect work in the food
production. This report also concluded about the creative and synthesis aspect of the food and
beverage service system and its associated involvement. All the major roles and responsibilities
attached with the manager of restaurants in the hospitality sector. How all such roles and
responsibilities of the restaurant manager affect the working practices of the restaurant manager
is concluded in this report. All the factors that play the crucial role in menu pricing related to the
food and beverages are concluded in this report. A brief analysis has also concluded about all
such factors related to the menu pricing in food and beverages are concluded in this report. All
the constraints and factors that considered while planning the menu related to the food and
beverages by restaurants, catering and events organizations. The impact of all such factors over
menu planning of food and beverages has also concluded in this report.
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Online
Hospitality Operations; 2019. [Online] Available Through
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