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Food Production Management of Docklands Academy London Assignment

   

Added on  2021-02-20

14 Pages3490 Words83 Views
FOOD PRODUCTIONMANAGEMENT

Table of ContentsINTRODUCTION...........................................................................................................................1LO1..................................................................................................................................................1P1 Explain a range of different types of food preparation and production systems...................1P2 Discuss the influences on the design of a range of food preparation and production systems.....................................................................................................................................................2LO2..................................................................................................................................................3P3 Determine the key underlying principles for planning food preparation and production......3P4 Explain key methods for planning food preparation and production, providing specificexamples to illustrate different approaches.................................................................................4LO3 .................................................................................................................................................4P5. Resources required to deliver a consistent, safe and timely food production.......................4P6. Processes and procedures required to ensure resources are managed effectively andefficiently to meet overall customer and business needs............................................................5P7 Produce standardoperating procedures (SOPs)to ensure food productionmeets business keyperformance indicators...............................................................................................................6LO4..................................................................................................................................................7P8 Methods formonitoring food productionand explain how to identifyand deal with variances toensure a safe and efficientoperation.....................................................................................................................................7P9 Explain the possibleeffects of deviations toestablished processes andprocedure....................................................................................................................................8CONCLUSION ...............................................................................................................................8

REFERENCES..............................................................................................................................10

INTRODUCTIONManaging food production system is important for every organisation. To manage foodproduction system company can adopt various methods and changes in the food processing. Thisstudy is based on the Docklands Academy London, which is planning to open new restaurantHazev Restaurant. It is a established and well known academy in London. This report includesdifferent types of food preparation and production systems and the design of a range of foodpreparation and production systems. It also includes resources required to deliver a consistent,safe and timely food production operation. Further this report also includes the key underlyingprinciples for planning food preparation and production and key methods for planning foodpreparation and production.LO1P1 Explain a range of different types of food preparation and production systemsFood preparation as the name suggest it is about the preparing food. It includes all thedetails about the raw material convert into final goods. It is the process comprised with thescientific studies.Different type of food preparation techniques-Baking:- baking is a conventional method of food preparation (Davis and et.al., 2018). It is atraditional technique of cooking which food is baked on direct heat making it dry by the direct incontact of the fire or heat and prepare food. Frying:- cooking food in oil or fry it in the another fat. These techniques were developed in the2500 BC. This technique includes deep frying, pan frying and hot salt frying.Roasting:- this cooking method is uses dry heat of direct flame to cook the food. This method isalso a traditional method of cooking and this method usually cause caramelization or surfacebrowning of the upper part of the food which take some flavour to enhance it.Food production system-Cook-Chill Production:- Food production by utilizing the principle of law temperature andcontrol to preserve qualities of the processed foods. In this freezing point is 0-3° C. for theconsumption of the food take out reheat it and consume it (Salihoglu and et.al., 2018).Cook-Freeze Production:- Production, storage and regeneration method utilizing the principleof the freezing to control and prevent the quality of the food. This needs the temperature of at-least -20° C for the freezing (Reicosky, 2018). 1

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