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Food and Beverage Production

   

Added on  2021-02-20

14 Pages4144 Words65 Views
Hospitality management, foodand beverage production.

Table of ContentINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Range of different kinds of food preparation and production system.........................................1Influence on design of range of food preparation and production systems................................2Key underlying principles for planning food preparation and production..................................2Key methods for planning food preparation and production.......................................................3TASK 2............................................................................................................................................4Resource needed to deliver consistent, safe and timely food operation system..........................4Processes needed to manage resource to meet overall consumer and business needs.................5Standard operating procedures to assure food production meets key performance indicators....6TASK 3............................................................................................................................................7Methods of monitoring food production and identify as well as deal with variances to assuresafe and efficient operations........................................................................................................7Possible effects of deviations to set procedures...........................................................................8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10

INTRODUCTIONProducing of food is the procedure of transforming raw components into prepared food goods. Itinvolves industries which take raw food goods and convert them into marketable food goods.Food and beverages business is all firms included in processing raw food materials, packagingand distributing them (Dragone and et.al., 2016). Study is based on Hazev Restaurant. It is theLondon's best Turkish restaurant. Report will explain range of various kinds of food planning aswell as production system. It will discuss influence on designing of food preparation &production system. Moreover, assignment will determine leading rules & techniques for planningfood preparation and production. TASK 1Range of different kinds of food preparation and production systemFood Production is all about the making food in which raw material are regenerated in ready -made food commodities for manlike utilization either in home or food processing business forexample restaurant (Rasul, 2016). There are many systems utilized for preparation andproduction of foods within the Hazev, Haz and Tas Restaurant. Systems are such as follows:Cook Chill System: It is system depend on average preparation as well as cooking of foodmoved through fast cooling then stored in contained lower temperature conditions above coolingpoint 0ºC to 3ºC. Food is after hot immediately before consumption (FOOD PRODUCTIONSYSTEMS, 2015). The cool food is recreated in finishing kitchens which need low capitalinvestment & minimal workers. In this system, maintaining 65ºC is related as very complex toaccomplish and large temperature. There are smaller capability storage is required that is 3-4days supply as compared to up 120 days.Cook Freeze System:Some freezers have highly been presented with attainment into cateringactivities. The capacity to freeze prepared dishes and make foods, as distinct from storage of coldfoods in refrigerator or already icebound goods in deep freeze which enables carters to preparemore than productive utilization of kitchen employees (Lindgreen and et.al., 2016). Also, itallows economies to be presented into the staffing of dining rooms and restaurants for exampleHazev, Haz and Tas Restaurant. This kind of system is long term planning of production andmenus becomes possible. Sous Vide: It is kind of cook hill which collection of emptiness protection in plastic sacscooking through vapour and then rapidly cooling and chilling. Aim is to support kitchen1

processes without having damaging influence on choice of individual dishes. In this system,decrease labour costs at point of facility and overcome weight loss on meat joints (Wallace,Sperber and Mortimore, 2018). This system can allow small operation to establish bulkproduction and assist part control and regularity of standards within restaurant for exampleHazev, Haz and Tas. Influence on design of range of food preparation and production systemsThere are various production system that has followed by restaurant. Thus, different factorseffects on designing of different of food planning & presentation system. Factors are such asfollows;Factors influencing Cook Chill system: There are many kinds of parameters which have beeninfluenced cook hill production system such as:Usefulness of cooling system instantly after preparation to control temperature (Willettand et.al., 2019).More expresses provided to originality of food as it can be catered 3-5 days after thecooking.Prepare assists to re-heat food before providing to consumers.Factors influencing Sous Vide system: Different elements which effect this kind of productionsystem of food. Such as follows:Appropriate technologies as well as machine instruments are to be accessible enough tocontrol the temperature to keep area foods for long time period.There are lower risks of wastage and larger level of production. More shows can be provided on process, otherwise foods can be influenced throughaerobic bacteria (Romani and et.al., 2018).In this context, there are some other factors which influences on food preparation andproductions system that are followed by Hazev, Haz and Tas restaurant. Such as:Skilled employees: It is the necessary to handle different kinds of food productionsystem, so that restaurant operator needs to hire the skilled employees at the workplace. Ifemployee do not understand about ways of operating of system, so that this kind of factorinfluence of preparing and producing food commodities.2

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