Hospitality Operations: Food Production & Menu Analysis

This report provides a comprehensive analysis of hospitality operations, focusing on various aspects crucial for restaurant success. It begins by exploring different food production systems, including conventional, centralized, cook chill, and sous vide systems, highlighting their advantages and disadvantages. The report then delves into the various types of food and beverage services, such as table service, assisted service, and specialized service methodologies, emphasizing the importance of adapting service styles to customer preferences. Furthermore, the report discusses the application of the menu engineering matrix as a tool for increasing restaurant profitability, detailing how to categorize menu items and make strategic pricing decisions. Finally, the report emphasizes the value of sustainable menu planning, considering its role in enhancing competitiveness in the economic market and attracting customers. The report uses Alfredo’s Italian Restaurant as a case study to illustrate the practical application of these concepts.

HOSPITALITY
OPERATIONS

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
Several kind of food production system ....................................................................................1
Various types of food and beverage ............................................................................................2
Uses of Menu Engineering matrix for increasing profitably of restaurants (400).......................4
Value of sustainable menu planning consideration to be competitive in economic market(500)
......................................................................................................................................................5
CONCLUSION...............................................................................................................................7
REFERENCES................................................................................................................................7

INTRODUCTION
Hospitality this term is used to define different types of service sectors. The process or
way host provides service and behave in front of their guest define as hospitality operations. It
describe ethical actions which is necessary for every host while providing service to their
customers. For better understating of hospitality operations, Alfredo’s Italian Restaurant has
been taken. This restaurant is situated Covent Garden in London. It is newly established
restaurant which provides Italian food service by providing facilities of lounge,banquet and seat
restaurants. This report is prepared on the basis of describing the relevance of food production
system in hospitality sector, use of menu engineering matrix by restaurants to increasing their
earnings and methods they can apply during serving food to their guest. It also describe how
planing of menu list is useful in controlling cost and expand business of restaurants by attracting
and training customers.
TASK 1
Several kind of food production system
Food production system is used in restaurants for preparing food according to the number of
guest appear in a day and measure correct standard using essential resource through which they
can convert raw materiel of ingredients of crops into delicious food dishes. This also use to
provides best quality of food service by maintain quantity of food. Following are the types of
food system through which staff can prepared food by using food material in efficient way .
 Convention system: In this type of production system, only those food material is
purchase which required on the basis of demand ,manpower is also used when the order
is serve by customers all the relevant capital equipment is utilized in effect way but the
capital of restaurant and its monetary resources is not properly and systematic used by
managers as the cost of manpower is high. In this approach staff able to swerve various
types of cosine, to their customer. This system is focus on serving only main food dishes
which is mostly demanding and cut those food items from menu which demand is not so
high (Ogbeide, Böser, Harrinton and Ottenbacher, 2017)/
 Centralized production systematic: In this system manager separate all the components
which is used in production and delivering service procedure. Food prepared by staff is
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directly service or in ready to serve the food state. In this type of food production
system , dish is prepared on the basis of batches. They are reduce in bulk of size.
 Cook chill systematic: This system is also known as regeneration method of food
production as in this system , staff is focus on preserving quality of food dishes by
maintain their temperature and using effective ingredient. In this system owners need not
to investment high amount of capital. Food dishes will be reheat before delivery of the
order to guest. It is most famous and useful system of food production. It is useful for
hotels as they have various quality of dishes to serve it staff members. It will help in
improving quality of food by maintaining standard of food (Chen, 2019).
 Sous vied system:It is also a type of cook chill production system however, food is pack
in plastic pouches they are sealed with pressure of vacuum . It is essential to maintain
vacuum temperature in sou vied system to maintain quality of food dishes. This type of
food system is used basically for airline service, bars, and in hotels. This system help in
set up operations for small food production n without requiring high cost of investment.
Under this facility customers enjoy full texture and facilities.
Amanda is newly in hospitality sector thus she did not have deep knowledge regarding system of
food thus she need to use cook chill system for their banquet and seat restaurant it will help in
satisfying customers by minimizing cost , and for Lounge they may use sous vied system of food
production,. With the use of this system they serve best wines and Italian beverage item which
maintain high quality during the time of serving their guest (Moscardo, 2019).
Various types of food and beverage
It is the responsibility of waiter ans host to server their guest food in different way ,
which attract customers. This will help in attaining competitive advantage. Manager decided
method of delivering food according to the requirement of food, occasion, preference of
customer, level of sociality from which customers belongs and the cost require to production of
food dishes. Various food & beverage serving food is describe below
Table service methodology:
As the name suggest staff serve food to their guest on table. There will be many types of
manners through which staff can serve food to guest , all these are define below
 English Service:- It is a type of service in which the waiter and waitress serves food to
each guests from a large dish, starting with the host/ hostess. They give all the necessary
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information to their guest regarding dishes they offer for the meal. It is more than an
informal style of service compared to other styles as French or Russian. In this the host
either serves the half part of food on guests plates or portions the food allow waiter to the
serve.
 French Service:- In this type of service food is assemble and prepared at table side only
as per the guests demand. The guest select food from the menu card while they sitting at
their tables and than waiter served from the right. Generally, this types of services offered
to the VIP (Weerakit and Beeton, 2018).
 Silver Service:- It is a serving style where the food is transfer by waiter to the table on a
platter always from the left. Waiter serves food by using folk and spoon by one hand like
a pair.
 American/ plate Service:- It is also called plate service because food is ready to be serve
in the plate in the kitchen itself. Usually, This type of services used in the coffee shops
where the service is required in the fast manner.
 Russian service:- It is type of formal and elegant service similar to the French service,
but less expensive and faster than it. Food is completed in the kitchen but served by one
waiter only.
 Gueridon service:- This is a service in which the food is partially prepared in the kitchen
and than complete dish is prepared at the table side by the waiter. The cooking is done on
a trolley which is called as Gueridon trolley. It is mobile trolley which contains gas and
burner with it (Myung, 2018).
 Assisted service: This is different from table service method as in this way of serving,
staff providing service from buffet counter. On the preference of guest, waiters serve
dishes to them.
 Self service: In this method guest is not served by staff rather, they themselves go to
dining area and serve them self. All the food dishes is available at a large table of dinning
area.
 Single point service: This kind of methodology is apply mostly in restaurant. Customers
able to order , take and pay bill regarding the food dish one place. In every hotels and
restaurant managers select one area where they can prefer self service facility to their
customers.
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 Specialized service methodology: This type of methodology of serving food & beverage
mostly use by hotels . Staff on the basis of demand of food & beverage items serve order
at the room of guest or place they mention during giving order (Lin, Peng, Ren and Lin,
2019).
 Home delivery service: In this type of methodology restaurant get order from customer
and deliver food and beverage items at their home. At the time of COVID pandemic, this
type of methodology mostly use by hotel and restaurants.
Amanda for Alfredo’s Italian Restaurant use table methodology for serving their guest . She also
apply assisted service for those customer who enjoy lounge bar facilities amount for increasing
revenue as well as goodwill she also need to start hoe delivery of their food. This strategy will
help in creating strong image in hospitality sector.
Uses of Menu Engineering matrix for increasing profitably of restaurants
Menu engineering matrix: This is an effective tool apply by organizations to categories
their menu items on the basis of rate of revenue generation. In this managers on the basis of plow
horse, puzzle, dog and star factor categorise each food item.
Kasavana and Smith menu matrix: The developed theory of this matrix in 1982, it is also
known as menu matrix. They find out margin and volume of contribution which is the difference
between cost of food and selling price. Both considered gross profit as thy gain it from mutually
exclusive of cost of food items. They formulated matrix in which they divide food items into 4
menu. low hoarse, stars, dogs and Puzzles. All of these are play essentials role and in according
with the popularity and relativity of food item they are categorised.
Plow horses Stars
Dogs Puzzles
This is the most effective tool of management of matrix which is used in attaining success for
organization. Most hospitality sector organization apply this matrix for formulation of their
matrix on the basis of that they able to generate revenue as well as able to attain goals and
maintain strong position in market. It useful in providing satisfaction and control cost by
formulation g effected business policies ad business strategies.
Star: Theses types of items help in increasing revenue ratio due to high rate of popularity.
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Plow horse: Manager categorised items which may be famous among customers but not able to
generate high rate of profits.
Dog: Food items in menu which is less reliable to restaurant as these items not have capacity to
generate revenue at the rate because of lack of non popularity.
Puzzle: Food dishes which is not discovering by staff but they have ability to gain high rate of
profits.
There will be a systematic procedure which every manager need to follow when they apply
menu engineering matrix (Sipe and Testa, 2018).
Fixed time framework: Alfredo’s Italian Restaurant run business in UK , thus they need to
convert their menu items according to the demand of public. Even vision of this restaurant is to
provide best Italian food with serving twist of Britain cuisine.
Measure revenue ratio: Manager need to listed only those it which is profitable for their
restaurant thus it is essential to measure profitability by identifying food cost, purchasing cost
and margin ratio of each food item.
Divided in category: After identification of ratio of revenue manager need to categorised every
item of& beverage by using menu engineering matrix.
Choosing best methodology: In this step manager decided through which method they calculate
cost of items (Erickson and Rothberg, 2017).
Subjective pricing method: In this method manager decide price of menu list on the basis of
subjective criteria.
 Reasonable price: Manage fixed reasonable price rate to those items which is high on
demand but due to low cost these items not generate high profit. High price: Items which can be affordable only by special guest, and require high cost for
producing . Low price: Managers decide to fixed their food and beverage items price low specially
when their business is newly set up . Objective pricing method: Price rate of each item is fixed after analysing mark up %,
pricing ratio, and calculation of special prim cost.
 Designing menu : After all calculation manager on the basis of menu matrix , design
menu list .
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Amanda needs to decide recreating menu list with the use of menu matrix engineering as it helps
her to understand overall cost incurred in running the restaurant, strategies through which they
can increase sales of restaurant by effective design attract menu list . Which change mind set of
guest and influence to order highly rate items which help in generating profit (Tsai, Hsu and
Chen, 2020).
Value of sustainable menu planning consideration to be competitive in economic market
Every restaurant require to offer an attract menu list. A menu list is something through
which customer get aware about all the special food item and beverage restaurants or hotels offer
to their guest. Sustainable menu planning is the procedure of selecting and deciding best food
items which help in attracting and retain guest . Following are the elements consider during
planning for a menu
Physical factor:Factors through which input of food raw material convert into food output. Cost
of raw material affect the menu planing.
labour requirement: it must be consider that manager need to choose only those items which their
staff members able to produce and serve to customers.
Expectation of guest: Manager on the basis of preference and requirement of their guest decide
dishes they put in menu list.
Variety and psychological factors: Restaurants manager need to identify those items which is
not able to generate profit. Production of these type of dish may increase cost of running the
restaurant (Anderson and Xie, 2016).
Appearance, texture, consistency and temperature of items: Before design menu list, manager
categories, food items on the basis of sweet, beverage, cuisine. On the other side texture and
presentation of dish in menu list is also consider main factor because guest get attract after seeing
image of food and beverage item in menu.
Time & seasonal deliberation: Menu of restaurant should be change according to season of
winter, summer and rain as with change of season demand and preference of guest regarding
food items also change.
Amanda while plan for Alfredo's Italian restaurant menu consider following elements
restaurant class: Price of menu food items is select on the basis of level of restaurant belongs in
market. Amanda's grand father's restaurant is belong from high class thus they need to take menu
list items at high price.
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Skills and experience of kitchen staff: Size of food and beverage items is depend on the
capability of staff. Alfredo's Italian restaurant have 160 member in their staff thus Amanda able
to include many items in their menu.
Physical infrastructure: Structure of restaurant also effect the size of menu as luxurious hotel
and restaurant need to take their menu price high. It is really essential to take high price to cover
up cost of running business (Pizam and Tasci, 2019).
Language of menu: This is most relevant factor Amanda need to consider as their restaurant is
Italian but it run in England ,thus they need to take of food items which easily understood to
their guest.
Availability of raw material: Menu should be changed according to season and availability of
ingredients require in preparing food dishes. As it is really hard sometimes to fulfil demand of
customers due to non availability of ingredients (DeMicco and La Forgia, 2020).
Amanda to run Alfredo Italian restaurant in effective way considerer all the factor before
designing menu. On the basis of sustainable plan she able to redesign menu which help in
attracting customers.
CONCLUSION
From the above analysis it has been analysis that hospitality operations is the way
through which manager identify how guest need to behave when they serve food or beverage
dish during discharging their services. For providing effective services managers need to select
best food production system through which their staff can easily convert and provide food when
its required. To generate profit and maintain strong status among competitors, organization need
to use menu engineering matrix which help in identifying correct price of each food item. They
can attract customers by offering effective menu. With the use of sustainable menu planning
procedure manager provides menu list and they serve food dish in ethical manner which help in
retaining potential customer was well as useful in increasing sales by making strong goodwill.
With the use of relevant tools of hospitality operations restaurant owner able to expand their
business in market.
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REFERENCES
Books and journal
Ogbeide, G. C. A., Böser, S., Harrinton, R. J. and Ottenbacher, M. C., 2017. Complaint
management in hospitality organizations: The role of empowerment and other service
recovery attributes impacting loyalty and satisfaction. Tourism and Hospitality
Research, 17(2), pp.204-216.
Chen, M. H., 2019. Understanding the hospitality philanthropy-performance link: Demand and
productivity effects. International Journal of Hospitality Management, 80, pp.166-172.
Moscardo, G., 2019. Encouraging hospitality guest engagement in responsible action: Building
comprehensive theoretical models to support effective action (invited paper for
‘luminaries’ special issue of International Journal of Hospitality
Management). International Journal of Hospitality Management, 76, pp.61-69.
Weerakit, N. and Beeton, R.J.S., 2018. Leadership competencies for hospitality management
staff in Thailand. Journal of Human Resources in Hospitality & Tourism, 17(3), pp.314-
339.
Myung, E., 2018. Progress in Hospitality Ethics Research: A Review and Implications for Future
Research. International Journal of Hospitality & Tourism Administration, 19(1), pp.26-
51.
Lin, P. M., Peng, K. L., Ren, L. and Lin, C. W., 2019. Hospitality co-creation with mobility-
impaired people. International Journal of Hospitality Management, 77, pp.492-503.
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Sipe, L. J. and Testa, M.R., 2018. From satisfied to memorable: An empirical study of service
and experience dimensions on guest outcomes in the hospitality industry. Journal of
Hospitality Marketing & Management, 27(2), pp.178-195.
Erickson, G. S. and Rothberg, H.N., 2017. Healthcare and hospitality: Intangible dynamics for
evaluating industry sectors. The Service Industries Journal, 37(9-10), pp.589-606.
Tsai, C. T., Hsu, H. and Chen, C.C., 2020. An examination of experiential quality, nostalgia,
place attachment and behavioral intentions of hospitality customers. Journal of
Hospitality Marketing & Management, pp.1-17.
Anderson, C. K. and Xie, X., 2016. Dynamic pricing in hospitality: overview and
opportunities. International Journal of Revenue Management, 9(2-3), pp.165-174.
Pizam, A. and Tasci, A. D., 2019. Experienscape: expanding the concept of servicescape with a
multi-stakeholder and multi-disciplinary approach (invited paper for ‘luminaries’ special
issue of International Journal of Hospitality Management). International Journal of
Hospitality Management, 76, pp.25-37.
DeMicco, F. J. and La Forgia, J., 2020. Hospitality Bridging Healthcare: Career Opportunities
for The Future Hotel School Graduate. Journal of Hospitality & Tourism
Research, 44(7), pp.1072-1079.
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