Hospitality Operation Management Technician

This report will study the food & services of the Marriott Hotel London. Which is located in the 140 park and this hotel is run by the Marriott Hotel group. This hotel has more than 150 rooms, and they are famous in London UK.

This report will analysis the synthesis and creativity of the food production and & beverage services system and it will also analysis the role and responsibility of the F&B manager. This report will also identify the factors which affect the pricing of the menu within the F&B. The end of this report will explain the menu planning considerations and constraints within the Food and beverage operation of the Marriott Hotel F&B operations.

Food Production Creative System

It is important for the Marriott hotel to bring new creativity in their food production which can attract people to come and have a meal in their Hotel. For creativity in food production, they can follow new trends in this industry which can attract customers and fulfill their demand (Aragon-Correa, Martin-Tapia, and de la Torre-Ruiz., 2015). There are some new trends in the industry that can be profitable for the Marriott Hotel.

Silver Plate:

In this type of service, the waiter transfers the food from their container to the dish plates of the consumers. They transfer the food always from the left side. It is being performed by waiters by making use of forks and spoons.

English Service:

This type of service is being done in private dining rooms where wait serves guests from a large dish. They start serving from the host who has hosted the party.

Cart Service:

A serving cart is a kind of smaller food cart. It is typically used by restaurants to deliver or display food. Serving carts are also used in households.

Snack Bar Service:

This counter consists of beverages and snacks that can be served in restaurants. Snacks are being served usually at the counter, consumers can take snacks whatever they wish to have.

Cafeteria Service:

In this type of service, consumers select food from the open counter. A wide variety is being provided to them.

Self-Service:

In this consumers need to get food by themselves, and no waiter will give customers the food.

Assisted Service:

 In this guests come into the dining room and take plates by themselves and also serve the food through the buffet.

Russian Service:

In this food is being served to guests with the help of portions ion dining table.

Green Food:

Nowadays people are healthy cost, and they like to eat food that is good for their bodies. Marriott Hotel can follow this green food trend because it can attract many customers to their restaurant, and they can also present this in a better way by they can parent their food in creative ways green food also looks like luxury food, so they can earn a better profit if they bring this trend in their Hotel.

Quality Services:

Most of the customers are attracted by the services they are getting from the hotel so Marriott hotel employees give fast services to their customers, so they can be satisfied and the company can gain customer loyalty. If they are providing quality food to the customers, but they are taking time in serving the food and other things then it can disappoint the customers and it will affect negatively the customers' minds so it is important for the Marriott hotel employees to provide quality services to their customers (Baum., 2019). They should give training to the employees, so they can develop their skills more, and they can better in their performance. Tr4aining will increase their performance, and they will provide services to their customers on time.

Fast Food:

Most of the customers choose fast food because it is tasty. This is also a Trend because many people like to eat oily food. In restaurants and hotels people come from different areas and countries, and they demand fast food. It can be profitable for Marriott hotels if they follow this trend, it will attract tourists and other customers who like to eat fast food. Companies can achieve high growth, and they can take competitive advantages in the Food and Beverage industry and they can show their presence in this industry.

The food and Beverage services sector contributes a great deal to the Marriott Hotel, and this helps this hotel to make a high profit in their business (Chan and Hsu., 2016). Marriott Hotel provides F&B services in their hotel and it is important for the hotel to follow the trend and bring some innovation in their restaurant, so they can provide better quality food and this will satisfy the needs and demands of the customers.

Food And Beverage Services:

F&B services can be defined as a process of preparing, serving and presenting the food to the customers. F&B services are mainly two types which are the following-

On-Premise:

In the on-premise food is delivered to the place where it is prepared. The customers visit the place where food services are available. These types of premises are kept well-equipped and well-finished to attract customers to avail of F&B services. Marriott Hotel also provides on-premise services to their customers who visit in the hotel and their F&B services attract the customers to stay in the hotel and this is the main source of the hotel to gain profitability. They are providing services such as veg and non-veg food and this is attracting many customers.

Off-Premise Or Outdoor Catering:

This kind of service includes partial cooking, preparation, and service at the customer's premises (Filimonau and Naumova., 2019). It is provided away from the F&B Services provider's base on the occasion of major events which call for many customers.

Roles And Responsibility Of Food and Beverage Manager

Food and Beverage Manager Roles and Responsibility

F&B managers are specialists in forecasting hospitality and tourism they are responsible for controlling and planning the ordering of the F&B for the property of hospitality. They are also been managers of the finance, they decide all the processes and how much financing the business will take. This can include sourcing, transporting of the food, and recruitment of the skillful staff in the restaurant.

Responsibility Of the F&B Managers

• The F&B manager of the Marriott Hotel will be responsible for the forecast (Gibson and Parkman., 2018), and plan and execute food and beverage orders.

• They also process the complaints of the customers and try to solve their quarry

• They plan alternative recipes for the customers which can attract customers, and they can earn profit mainly because they plan for the dietary needs of the customers

• Decide the supplier for their food-related raw material, and according to that, they place the order from the supplier when they need it. They can change the supplier as well if they know that they are not providing quality food or if they are getting poor materials at lower prices.

• They take the order from the customer and according to their customer's order, they provide food to the customers.

• They plan all the design of the restaurant, and they also recruit skillful employees who can work with them and help them to achieve customer locality

• after the recruitment of the employees, the food and beverage manager provides them a training, so they can make them understand that how to gain customers loyalty and what will be their responsibility in the Hotel restaurant.

• They are also careful about the food shift of the customers, and they have knowledge of all the legal rules for the customer's health.

• They also welcome the customer when they arrive and if customers have any quarry. They have to solve every customer's quarry if they are interested in the restaurant or not they have to give answer of the questions of which is asked by the customers.

• They supervise the employees and record their performance, if any employees are not doing well then they have a right to replace them with other employees (Gursoy., 2018). They decide the duties of the employees.

• They also track and order shipments.

We Promise Exceptional Assignment Writing & No AI Shortcuts !

View Samples Order Now Assignment help

Food and Beverage Manager Requirements and Qualifications

To become a Food and beverage manager people need some qualifications for this job because the food and beverage manager of the hotel is responsible for the painting, controlling, and recruitment of the staff and y many and most importantly they should have knowledge of this industry, and also require proper qualification to become a Food and beverage mange. Here are the requirements and qualifications for food and beverage managers-

• They should have almost 2 years of experience in this field, and they should have knowledge of how they will manage all the activities in the restaurant and how they will recruit skillful employees in the restaurant of the hotel.
• They should have knowledge about the current trends in the industry so the hotel can be up to date with their Food and beverage services.
• The most important ability they should have is communication because they will be responsible for handling customers and conflict in the workplace (Gursoy., 2019). They should have effective communication skills, so they can handle this all with their effective communication skills.
• Critical thinking and problem-solving skills are required for this post.
• they should have knowledge of teamwork because it is important for every organization and field. Teamwork helps to improve relations with employees, and they can give their best to produce good outcomes for the restaurant.
• Time management is also an important skill that is required for this job. Food and beverage should have time management skills because they will be an inspiration for the other, and they also have to provide fast services which can be only possible if they have time management skills.
• Leadership qualities are important for this job because they have to lead their own them, and they have to take aim of the business so employees can help them to achieve.
• They will manage all the activity of the Food and beverage in the hotel, so they should have knowledge of the management.

Identification Of The Factors Affecting Menu Pricing Within The Marriott Hotel

There are five major factors that can affect the menu pricing of Marriott Hotel. This can affect the probability of the hotel. It can affect the hotel in both positive and negative ways so it is important for the Food and beverage manager of the hotel to know about these factors.

Tradition and culture: It also has a great contribution to developing the prices of food and beverages that are being served by the hotel. In this, the traditional dishes of the place where the hotel chain is being established can have high charges. They are also engaged in setting the price of food according to the liking of the product.

Seasonal availability: This factor also affects the price of food. Food which is available only in some seasons has a high price. Price can also be set up by likes and dislikes of individuals.

Weather And Temperature

During the growing season, all the crops are affected because of the weather conditions. If the weather has conditions such as too hot, too, dry, too wet, and too cold then crops cannot thrive. A shortage of crops affects the Marriott Hotel menu pricing, and they have to increase the price of the menu which can affect the customers, they can avoid taking food from them, and they will prefer eating food at home (Hassanien. and Dale., 2019). When a good growing season in a supply affects the menu and Food and beverage manager of the Marriott Hotel can decrease the prices because they will get crops at low prices, and they can provide food in their hotel at low prices.

Pests And Disease

Weather factors such as pest damage and disease can destroy the crops and it will also affect the menu pricing of the hotel because of the crop shortage in the market (Ionel., 2016). Most of the time this factor affects the menu because they have having good reputation in the market, and they cannot serve low-quality food.

Transportation Cost

When the prices of gas and oil increase then it costs more in the transportation of the food from the firm to the plate. Marriott Hotel has to increase the prices of the food on the menu because of expanses in transportation they have to change the food, and they increase the prices of the food in the menu, so they can recover all the expanses of transportation.

Labor Cost

The company must also take care of all workers who are working in the company as if labor cost increases it will also increase the expenditure of the firm. The food and beverage manager of the Marriott Hotel has to pay wages to the employees (Kuo, Chen, and Tseng., 2017). Wages of the employees are also they give from profitable, so they have to increase the prices of the food on their menu, so they can give wages to them according to the labor rates.

Political Factor

some factors such as political factors also affect the Food and beverage industry. If the government increases taxes in their country then they have to increase the taxes on their food, and they have to make new menus for their hotel.

Economical Factor

there are some economic factors that can affect the Marriott Hotel menu pricing such as labor rates. There are various factors that can affect the production of food supply, for example, if the labor rate increases then the cost pricing of food will also increase. This can occur as a loss to the firm. It will increase their operational cost. The food and beverage manager of the Marriott Hotel has to pay wages to the employees. Wages of the employees are also they give from profitable, so they have to increase the prices of the food on their menu, so they can give wages to them according to the labor rates.

Analyse The Menu Planning considerations and constraints within the Marriott Hotel

Ala Carte Menu:

Hickory Nut Gap Sausage Sandwich, Aged cheddar, over easy egg, City Bakery croissant 9, Wild Mushroom + Egg White Omelet GF, Shitake + cremini mushrooms, gruyere, asparagus 7

Wine-Beverage Menu:

 Bud Light, Corona, and Heineken are being served by Marriott Hotel in wine beverage menu. They have set different prices in this.

Static Menu:

 In this type of menu, the lunch and dinner which will be served by Marriott Hotel will be displayed. They have various varieties like grilled chicken, soup, and many others.

Day Menu:

In this, the dishes which will be served in the day will be reflected on this. Consumers can select a wide variety from it.

Desert Menu:

In this, the prices of deserts and the variety of deserts will be reflected upon. Guests can choose from it.

The Major Considerations and Considerations in Planning Menu

Importance of Menu Planning:

It's important to understand the basics before creating a menu for the Marriott Hotel;

Guest of the Hotel:

It is important for the manager to understand who they are and what they will eat and what they prefer to eat in their hotel so it is necessary for them to meet the needs and expatiation of the customers by considering their personal characteristics (Losekoot and Theresa., 2018). They have to understand the health issue of the customers, and they have to follow all the rules and regulations which are made by the government for the customer's health and shifty related to the food and beverage. After analyzing all this they have to price the dishes according to what guest will be comfortable with and what they will prefer to eat in their hotel.

Production And Services Capability:

Size of the establishment

• they have to see the size of the service area and kitchen it should be comfortable for the customers and staff.
• They have to see the cook who can fulfill the needs of the menu, and they should know all the dish recopies given in the menu

• They have to decide how many workers will work in the hotel restaurant (Papargyropoulou and et.al., 2019), and they have to distribute them in the kitchen areas as a helping hand to the cook and others who will serve food to the customers

Skills of the Available Staff

• They have to recruit employees and staff who have worked in the industry, so they can use their experience in the Marriott Hotel
• Cooking method are they family-er with
• They have to see how much can be dished out at every service time
• They have to recruit cooks who should have the ability to make food according to the requirements of the Marriott Hotel menu.

Available Tools And Equipment for the Preparation and Services

• Equipment should be available for the cook and staff, so they can make food and provide better services to the customers
• The cook before Top brings those tools in the workplace, so they can prepare food for the customers, and they can provide services to the customers.
• Equipment plays an important role in the food industry and during the work, this equipment can be damaged or broken, so they should have extra equipment in their hotel for the food service staff.

Food Budget:

The company also needs to prepare a food budget in this they need to make sure the Food and beverage manager's requirements have been addressed to the requirements of all employees working in the company. Marriott Hotel has to study about spending on the people for the food and Beverages. It can be fielded according to the income of the prole in London. Most of the prole who earns more like to visit hotels, and they take their food in the hotels but some people do not spend that much money on the restaurant and hotel food, so they have to make menus that can be affordable for the middle-class prole (Xu and Gursoy., 2015).

Time available for the presentation and services

• they have to decide how much time they will take to prepare the food and serve the food to the customer.
• They have to decide whether they are going to offer supper, morning breakfast, or afternoon tea for the guests who are staying in the Marriott Hotel.
• How many hours will be allotted for preparation and cooking?
• How many meals can the staff prepare and dish out

Availability of the Ingredients

food and beverage manager of the Marriott Hotel considers the availability of the ingredients that can be used in the recipes;

Market Locations

location of the Marriott Hotel can affect the guest

Ingredient Seasonality

The food and beverage industry should also make use of various special ingredients so that it can increase the liking of the products and services. This will help the company increase the experience of consumers. Also, it will support them in increasing the goodwill of their food and beverage industry.

how much are the ingredients in your area (Van der Wagen and Goonetilleke., 2015). What is the range of prices from supplier to supplier they have to find suppliers who can provide food row material at low prices with good quality, so they can gain competitive advantages in the market

Food Cost

The food and beverage manager of the Marriott Hotel has to study spending on the people for food and Beverages. It can be fielded according to the income of the prole in London. Most of the prole who earn more like to visit hotels, and they take their food in the hotels but some people do not spend that much money on the restaurant and hotel food, so they have to make a menu that can be affordable for the middle-class prole.

Get Assignment Assistance from the experts of the Assignment Desk.

CONCLUSION

The report has analyzed the synthesis and creativity of the food production and & beverage services system and it also has analyzed the role and responsibility of the F&B manager. This report has also identified the factors that affect the pricing of the menu within the F&B. At the end of this report has been explained the menu planning considerations and constraints within the Food and beverage operation of the Marriott Hotel F&B operations.

UPTO55%

Avail The Benefit Today!

To View this & another 50000+ free

Enter Email

Submit