Managing Food and Beverages Operations Assignment Sample

• Subject Name : Management

Human Health Implications of Organic Food and Organic Agriculture

Executive Summary of Managing Food and Beverages Operations

A country's economy is heavily affected by the food and beverage industry. This report is therefore prepared to identify different aspects of the food and beverage industry. Further, the report will also focus on researching the food and beverages outlets of the hotel Marriott and discuss the food production and food service systems that can be appropriate for the type of outlets offered by the hotel Marriott.

Contents

Executive Summary.

Introduction.

Marriott International

Food and Beverage Outlets.

Recommendations.

Food Production Systems.

Recommendations.

Food Service System..

Recommendations.

Conclusion.

Reference.

Introduction to Managing Food and Beverages Operations

Marriott International, Inc is a multinational hotel firm known for its diverse hospitality (Canha et al., 2018). The franchise manages and controls wide hotel portfolios and other lodging facilities. The franchise was founded by J. Willard Marriott and is now led by his son and executive chairman of the franchise, Bill Marriott, and chief executive officer Arne Sorenson who is also the president of Marriott hotels. The franchise is the largest hotel chain in the world. Marriott has a total of 30 brands and 7,484 properties in 131 countries throughout the world. The headquarters of Marriott is in the metropolitan area of Bethesda, Maryland, in the Washington D.C. Since, its inception in the market, the company is trying to provide best of services to its customers however the company fails at some point and this is where this report will help. This report aims to recommend some strategies that Marriott hotel must take in food and beverage outlets, food and production system and food and service system

Marriott International

Marriott International started in the year 1993. Marriott Corporation was divided in the same year, dividing the company into two parts, Marriott International and Host Marriott Corporation. It was in 1995 the company became the first hotel firm offering online reservations to its guests by implementing Marriott's Automatic Reservation System for Hotel Accommodations (MARSHA). It began its expansion into the market and took other bigger expansions steps supported by the company's hefty pockets (Chen & Tabari, 2017). The company also acquired Renaissance Hotel Group in 1997, New World Development and Ramada Internationals.

Food and Beverage Outlets

Today, Marriott has different varieties of food and beverage service outlets that they came up with to maintain their market dominance (Chen & Tabari, 2017). The company offers a great range of food and beverage services; these services are extensively available for customer benefits. Any company's extensive service choices depend on their extensive service outlets. These services also include the little additive service such as drive-through services, where customers can easily purchase their choice of food without having to leave their mode of transportation. The Marriott hotels although choose elite outlet modes for providing elite class dining experience to its customers by offering fine and elaborated food services. Despite this, the market share of the company is less and thus here are some recommendations for Marriott international.

Recommendations

Some of the famous food and beverage outlets that Marriott Internationals, Inc. must offer are:

• Bars: The bars consist of a wide variety of soft drinks, beverages, alcoholic drinks, margaritas, cocktails, mock-tails and light side snacks. The setting is usually informal and the surrounding atmosphere is much relaxed, the music is either soft or energetic as per the overall mood setting of the day and the surroundings are lit up with either warm or flashy lights as per the music on play (Darsin et al., 2019). The seating of the bar is casual with push-low seating and the services provided are speedy to match customer's needs to fulfil their demands. Thus, it must have a specific area for people who loves to be in the bar.

• Cafeterias: The dining menu for the cafeteria is small and the setting is usually calm and casual. The menu is not that expensive with limited food options and usually follows a preset cyclic plan for meals (Long et al., 2018). The overall mood is casual and chic and the services are self or assisted as per the location of the firm, the food is pre-plated but fresh and the pricing is competitively low. The Marriott hotel must keep the price of the products in the cafeteria low so that maximum customers can be attracted to the place.

• Family and Casual Dining: Marriott hotel must set a homely environment and the menu with multiple cuisines and a wide range of options. The menu can change with seasons and special occasions (Long et al., 2018). The food should be served in the form of three-course meals; starters, main course and dessert. The furnishing must be made to offer a fine dining experience and the overall atmosphere should be calm and casual. The service provided should warm and the pricing must be little above moderate.

• Discotheque: The hotel must provide a rich menu with snacks and beverages; the atmosphere must be loud and flashy with mirror ball and laser lights. The setting should be lively with music, flashing lights and a dance floor giving the atmosphere an informal and energetic spark. The service must be assisted and entry recorded.
• Grill Rooms: The setting here must either formal or casual, it depends on the type of customers and their planning (Long et al., 2018). The menu offered must include grilled meat or marine cuisine with side beverages that can be either alcoholic or non-alcoholic as per the customer's demands. The complete set should be attached to an open space like gardens or can be done in independent accommodations connected with open space having an open kitchen. The counters should be eye-catching and chic. The services follow hotel policies.

Food Production Systems

Conventional food production systems: It is the most preferable cooking technique used in hotels and restaurants (Mizrahi et al., 2016). The restaurant buys all the raw materials from the sellers and store them in the kitchen, the cooking is then done as per the customer's selected menu and food choices. The prepared food is then served to the customers.

Recommendations

The cooking should follow the following cooking techniques such as:

• Frying: It is generally cooking the food in fat. Frying is the quickest form of cooking food, with the high temperature reaching between 170-225°C. Frying can further be done in three different forms:
• Deep-frying: The food here is thoroughly fried in hot and boiling oil or stir-fried with hot boiling oil poured in a pan.
• Sauté: The food here is browned on one of its side and the other side is cooked by pouring a spoonful of hot oil or fat (Mizrahi et al., 2016).
• Roasting: It is a form of cooking in high heat; the food here is dried and often charred on the outside by exposing it to heat over 500°F. This method restores the inner moisture of the food making it crispy from the outside and soft on the inside. The temperature is ultimately lowered to achieve such standards.
• Grilling: Grilling is one of the fastest form of cooking where food is directly exposed to intense heat. The heat source used can be grills, electric grillers, coals, burning wood and gas flames. The food is usually marinated or well-seasoned before the cooking to lock the flavours. 
• Steaming: Healthy option that requires minimal oil usage is steaming. The food is cooked by placing it over boiling water. As the water heats up, it produces steam which rises and cooks the food slowly.
• Stewing: The food is first sautéed and then cooked in stew. The stew can be a vegetable stew or a chicken or meat stew. Pot roasts are usually cooked by this method that includes finely diced vegetables or meat (Mizrahi et al., 2016).

Organic Food Systems: This type of food production system is focused on reducing the chemical inputs as much as they can. Marriott being an international brand can focus on organic type of food production as the current generation is very active towards healthy living which includes healthy eating practices (Mie et al. 2017). The organic produce is grown without the use of pesticides and fertilizers and all the livestock is also maintained without the use of growth hormone and antibiotics. This provides an increased amount of heat benefits as well as economic benefits. Thus Marriott must start an organic food system in house for its health-conscious people.

Food Service System

Conventional foodservice system: The food is prepared in the kitchen right where it has to be served. This particular service system is used in restaurants where the production and service go hand in hand. This system also serves individual preferences (Serra-Cantallops et al., 2018). This time of conversational system is cost-efficient and distribution is also not much costly. 

Recommendations

• Ready-prepared foodservice system: Food is prepared well before it has to be served and kept frozen until their use. This kind of operation needs special equipment for freezing and storage. The cooking process is cost-efficient but the maintenance is costly. The company must use this strategy for serving food to customers.

• Technologically driven: The company must use technology-driven apps which can help in serving the order in less time (Mizrahi et al., 2016). As also the customer will order food, the chefs will get the notification and will start preparing the dishes as per their choice in less time.

Conclusion on Managing Food and Beverages Operations

It can be concluded from the findings that Marriott international hotel needs to change its ways of food production and services system from traditional food system to the organic food system as organic food is in demand currently. People are opting for those organization where they can get organic food free of chemicals and chemical-free dishes. It would help the company to gain more and more traffic. Moreover, it must also start family and casual dining’s or cafeterias as they are in much demand currently. The company must also come up with technological ordering and serving methods. These will help the outlets of Marriott hotel to flourish more in the market.

Reference for Managing Food and Beverages Operations

Canha, N., Lage, J., Galinha, C., Coentro, S., Alves, C., & Almeida, S. M. (2018). Impact of biomass home heating, cooking styles, and bread toasting on the indoor air quality at Portuguese dwellings: a case study. Atmosphere, 9(6), 214.

Chen, W., & Tabari, S. (2017). A study of negative customer online reviews and managerial responses on social media—case study of the Marriott Hotel Group in Beijing. Journal of Marketing and Consumer Research, 41, 53-64.

Darsin, J., Rosner, J., Urdaneta, C., & Yepes, M. (2019). Marriott International: Exploring and Understanding Disruption in the Hospitality Industry in South Florida. Journal of Multidisciplinary Research (1947-2900), 11(1).

Long, T. B., Looijen, A., & Blok, V. (2018). Critical success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands. Journal of cleaner production, 175, 82-95.

Mie, A., Andersen, H. R., Gunnarsson, S., Kahl, J., Kesse-Guyot, E., Rembiałkowska, E., ... & Grandjean, P. (2017). Human health implications of organic food and organic agriculture: a comprehensive review. Environmental Health, 16(1), 111.

Mizrahi, M., Golan, A., Mizrahi, A. B., Gruber, R., Lachnise, A. Z., & Zoran, A. (2016). Digital gastronomy: Methods & recipes for hybrid cooking. In Proceedings of the 29th Annual Symposium on User Interface Software and Technology, 541-552.

Serra-Cantallops, A., Peña-Miranda, D. D., Ramón-Cardona, J., & Martorell-Cunill, O. (2018). Progress in research on CSR and the hotel industry (2006-2015). Cornell Hospitality Quarterly, 59(1), 15-38.

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