A Brief Study of Hospitality Operations

Creativity and Synthesis of Food Production as Well as Food & Beverage Service Systems

The food production system encompasses the Savoy hotel business, which includes the preparation of foodstuffs by converting raw materials into prepared food products for use by customers in their hotel. Creativity is the capability to create and develop new ways or ideas of preparing food that gain the attention of consumers.

In an earlier era, people cut vegetables and other raw materials by using their hands; without having the facilities, it was quite difficult to manage the food production system effectively. But with the help of technology, the procedure of cooking food is too simple (O'Mahony, 2017). For chopping vegetables and fruits, management can use an electric chopper that saves time and provides better results. Different types of methods and techniques are available within the market that allow the food production system of a hotel to present the best quality dishes.

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Boiling and frying is one of the best creative food production systems that they can manage with the help of technology. The food management of the company prepares tasty dishes by using an oxy fryer as a tool or technique to cook food without deep frying. This product helps to circulate hot air around the raw material and cooked food items with less oil, which makes it healthy and tasty.

Marination is another creativity of the food production system; it is defined as the procedure of soaking food in seasoned liquid before cooking and is often acidic. The marinade contains herbs, spices, and oils to further flavor food products (Marcos-Cuevas et al., 2016). Margination of food items is mostly used to give flavor and tenderize tougher cuts of meat.

Grinding food under a food production system presents a creative way of cutting products into small chunks or pieces before cooking. The grinder is used in many hotels for fine chopping of cooked meat or raw materials such as vegetables, fish, or fruits.

Pasteurization is a procedure in which packaged and unpackaged foods are treated with mild heat, less than 100 °C, to extend shelf life. According to this procedure, fresh food will be heated briefly to a high temperature to kill off bacteria. After this creativity, the food management staff cooled the food rapidly before starting to cook.

Food and beverage services systems are defined as the procedures of serving, preparing, and presenting F&B to consumers with a good presentation. People visit the Savoy Hotel restaurant to avail of food products or services. The organization kept well-finished and well-managed cooking services that helped to attract people to the available food & beverage service.

The creativity of this system is defined with the help of different categories of F&B services, such as:

Table service is considered a wider category or creativity of service style that consists of American service, English service, and pre-plated service. In this kind of service, the consumer is seated at a long table with laid orders from the available menu. According to this, the waiter or server normally addresses guests by madam or sir; they assist people in seating as per the number of individuals.

Buffer service: it displays food products in chafing dishes on tables and counters; guests help themselves to pick as many as they would like to eat. The buffet is a simple food spread with elaborate beverages, desserts, food, salad, and starter presentation (Aal et al., 2016). In business, employees consistently keep buffet containers full for people that consumers take easily.

Self-service is one of the innovative and creative F&B service systems that gain consumer attention the most. According to this type of service, guests are required to help themselves as they take food independently without placing an order. In this kind of system, guests pick up needed food from the buffet; the layout of this facility will be done for people to flow service effectively.

Takeaway service is another creativity of the F&B system that gains the attention of consumers more than other services. Takeaway orders are received by potential guests over the counter, telephone, driveway, mobile application, etc.

Type of Service:

• Silver plate: in this type of service, foods are being cooked at tableside, like cart French service, where people help themselves to assemble and food their plates.
• English service is the approach of serving restaurant food in a private dining room in which the waiter serves the guests a large dish.
• Cart service: during this service, food is prepared tableside; tasty and hot foods are cooked on a hot plate that is on a small table.
• Snack bar service usually refers to the inexpensive food area that is part of a permanent framework where snack foods are provided.
• Butlered serviceIn this type of service, foods are presented on big, clean trays from the left of people by servers with implements accessible for seated consumers to serve themselves.
• French service is a very highly as well as detailed and skilled type of F&B service system. French service is an expensive and elaborate type of service because it includes professional employees to serve slowly and appropriately. Mostly all fine dining restaurants follow this category of service.
• Important takeaways, while Russian and French cart services prepare food at the table side. In Russia, food goes on platters for people to choose their food. Take Ways is the best food service in which guests choose food according to their preferences.

Roles and Responsibility of Restaurant Manager

A restaurant manager is a person who manages and controls all the operations of the business in such a way that the organization can achieve its goal very effectively. As explained above, the food and beverage industry includes a mixture of more than one component to be served to the customer to satisfy their need. Restaurant managers used to function broadly in two types of functions: primary function and secondary function. Some key roles and responsibilities of a food and beverage manager are as follows:

Delegation of Work:

It is the most important responsibility which is enjoyed by the Restaurant manager in the Hospitality industry. The restaurant manager in the organization used to delegate the work to the different staff and employees in the organization. The manager is the one who delegates the number of employees and provides all the employees with the different tasks that had to be performed by the employee. The restaurant manager at SH Hotel used to delegate the work by looking at the skill set and knowledge possessed by the employees in the team (M. BHAVYASRI and BHAVYASRI, 2017).

Directions to the Individual Employee and Team:

The restaurant manager in the organization used to direct the different employees, including waiters and cooks, in the restaurant to achieve the goal of the organization. In the restaurant, many types of customers come, and the employee has to solve the problems of all the employees. There are situations where the employee is not able to solve the problem of the customer, and they used to feel short-ed in the restaurant. The manager used to monitor the performance of the employees and guide them with different solutions to fulfill the needs of the customers in the market.

Mediator:

The restaurant manager in the restaurant also used to play the role of mediator between the senior management of the organization and the employees of the organization. The manager used to pass on the different policies and objectives of the senior management in the organization and also, at the same time, used to pass on the suggestion of the employee to the senior management so that they could implement the same in the policy of the organization.

Policy Making:

Restaurant managers also used to provide good support at the time of making and developing the different policies in the restaurant. As a manager, you are the one who used to see all the operations of the hotel (Jang, Zheng, and Bosselman, 2017). They used to provide valuable suggestions to the management of the hotel so that, based on the same, different policies and strategies were developed in the organization. This is the supportive responsibility of the Restaurant manager in the restaurant.

Motivate the Employee:

This is the secondary responsibility of the manager of the hotel. As a manager in the hotel, you have to make sure that all the employees in the hotel are motivated enough to achieve the different goals of the business. As the Food and Beverage industry is the one which used to see a good amount of customers in the peak season, as a result, the employees are forced to do lengthy shifts in the restaurant. This sometimes leads to the motivation level of the employee in the hotel. The restaurant manager has to make sure that they offer a good amount of rewards and incentives to the employees so that they feel motivated in the hotel.

Customer Satisfaction:

As in the Food and beverage industry generally, the customer used to come to the hotel and avail the services offered by the organization. Restaurant managers are generally used to seeing that all the customers who are coming into the organization can satisfy the needs that they are expecting from the hotel side. This responsibility of the Restaurant manager also used to come under the secondary responsibility (Grady et al., 2018).

Factors Affecting Menu Pricing Within F&B Outlets

Menu pricing is a useful and careful calculation of what it costs to cook a dish, along with other expenses, to get the final cost that permits those prices to be covered and profitability to be made. In simple terms, it refers to the pricing of existing menus; it helps to increase the profit margin of a business rather than before.

Weather is one of the factors that affect menu pricing within Food and Beverage outlets; all crops and raw materials are affected by weather during the growing period. When the weather changes, the availability of crops gets low, which directly impacts menu pricing within the business. When the growing season is too dry, wet, hot, or cold, all crops cannot thrive. Management in F&B outlets obtains it; which affects the menu, which they can set with available food items. Heavy rainfall damages crops, which is not suitable for business as it does not provide access to get required food products. With the sudden change in weather, the availability of foodstuffs and the taste of guests also change, whihurts on menu pricing. In summer, ridge gourd, tinder, bottle gourd, bitter gourd, pumpkin, etc are in abundance whereas radish, peas, tomato, etc. are in abundance in winter. Seasonal foods are also more nutritious as well as likable. When the food is available in the market, it balances management effectively and permits staff to set menu prices accordingly. When the prices of foodstuffs are high, the business will also set prices of their prepared food according to it.

Transportation costs are another factor that affects the menu pricing of the company. When the price of oil is higher, it increases the costs of transporting food products through the stage from farm to plate, which impacts the price of goods and allows management in outlets to set costs accordingly (Patiar, 2016). When the prices of gas and oil are increased, it impacts the cost of food that companies obtain through transportation. When F&B outlets receive costly raw materials, they set the price of products accordingly by including charges for preparing them.

Food availability affects menu planning as well as pricing, availability of products at cheaper cost allows the company to set their price of goods accordingly. For example, seafood is easily accessible in the market, so it is the staple food of consumers living there. Today, with maximizing means of food preservation, transportation, storage, and availability of raw materials, the availability of raw materials is increased, by which at that time different varieties of foodstuffs will be added to the menu, which results in increasing menu pricing.

The lifestyle of people matters a lot; it affects menu pricing, F&B outlets always consider this factor that impacts menu pricing and menu planning effectively. Management adds food items according to the preferences of its guests, which depend on their living standards (Davis et al., 2018). For example, several consumers belong to different cultures as they have different perspectives, which are considered by firms to set menu prices.

Disease and Pest procedures damage crops that are available in markets to prepare food due to shortage of these crops Food staff acquire substitute products opposite to it that increase the cost of purchasing By considering this cost, the authority sets prices of each product accordingly, as it can be said that damage of crops impacts menu pricing.

Further, economic and political situations also influence prices of foodstuffs, which go either up or down and affect menu pricing within food & beverage outlets. Bars, coffee shops, nightclubs, cafeterias, restaurants in hotels, and other places are considered as outlets of F&B business.

From the above analysis, it has been summarized that all the factors affecting the menu pricing procedure and strategies within F&B outlets create difficulties for management to handle the situation.

Menu Planning Considerations and Constraints

Menu Planning is the process by which the restaurant in the Food and Beverage industry decides on different dishes that used to be offered to the customers in the market and at what rate the same would be offered in the market. It also entails knowing how many meals to plan for and when to serve them. Daily activities and scheduling variations may complicate the menu planning process. There are six principles, which generally looked at by all organization in the food and beverage industry before planning the menu of the restaurant (Menu Consideration, 2019)

Balance:

This is one of the main constraints that need to be looked at by all the organizations at the time of planning the menu in the organization. The restaurant manager has to make sure that the menu offers a balanced diet to the customers in the market. For example, the lunch menu should offer starters, main courses, and desserts to the consumer so that they can satisfy their needs successfully.

Available Time to Cook:

The hotel has to make sure that they include the dishes on the menu that can be offered by the restaurant at a go. This means that the restaurant has to include the dishes in the menu, which can be developed by the cook in the relevant period. The reason behind the same is that there are many customers in a restaurant, and the cook has to serve all the customers in the organization together. So the restaurant has to make sure that they only used to include the product of the hotel, which can be prepared in the hotel in the relevant period. The hotel also used to change the menu as per the workload of the hotel. At the time of the workload, the cook gets less time to cook the food as compared to the low-seasoned period.

Variety of the Offering:

It is another big consideration that has to be taken care of by all the restaurants at the time of planning the menu in the organization. Restaurants always make sure that they offer a variety of products to the customer so that they get the option to select the best out of the same. As explained previously, in the food and beverage industry there are many cultures where customers used to come to the restaurant, and all the customers used to have different sorts of needs (Cruz Moreira et al., 2018). As a result, all the restaurants have to make sure that they offer a variety of products in the hotel so that the needs of all the customers in the market can be achieved successfully by all the customers.

Availability of Food:

Availability of food also has to be seen by all the restaurants at the time of planning the menu in the restaurant. The restaurant has to make sure that they include a large amount of the product that is made with the help of the product, which can be easily available in the market. The reason behind the same is that if the organization is not able to serve the food to the customer on their demand, it is used to create the wrong impression of the company in front of the customer. This may affect the goodwill of the company.

Occasion:

All the restaurants have to make sure that they look at the different occasions in the calendar year beforehand. Based on this, the same restaurant has to make sure that they are including the occasional food on the menu to be offered to the customers in the nation (Katayama, 2018). For example, at the time of Christmas, a restaurant has to make sure that it used to offer a larger variety of cakes as compared to the past.

Different types of menus that can be included in the restaurant are as follows:

A la Carte Menu:

This is the type of menu that is used to offer the price of the product separately.

Wine/Beverage menu:

This menu used to contain details about the different drinks that are offered by the restaurant.

Static Menu:

It is the type of menu that used to be offered all year around; this is generally used menus offered by those restaurants that offer the same dishes all year long.

Day Menu:

It is the type of menu that is created for a specific day as per the offer of the day. In this, they have to make sure that the dish that is offered is in adequate quantity to be offered (Bufquin et al., 2018).

Desert Menu:

This is the menu that used to offer different types of desserts. The restaurant has to make sure that they used to offer an adequate desserts to be consumed by the consumer.

Also read: Investigate Clinical Governance—Practice Issue

CONCLUSION

After going through the above report, it has been summarized that there are many syntheses and creativity of the Food Production and Food & Beverage Services systems that have taken place in today's era. After that, the report goes on to summarize that many types of roles and responsibilities are performed by the Food and Beverage manager to carry out the operation of the restaurant. After that, the report has summarized that there are many factors which used to affect the Menu Pricing within Food & Beverage outlets. In the end, the report summarized that there are many factors, like availability of food, time, and price, which have to be considered by the restaurant at the time of planning the Menu in the restaurant, as the menu is one of the biggest factors that used to attract the customer toward the restaurant. Get more details about assignment help from our experts.

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