Restaurant Field Research: Range of Food, Planning Principles, Monitoring Methods, and Resources

Running Head: Management
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Restaurant Field Research
7/27/2019

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Contents
Task 1...........................................................................................................................................2
P1 Range of different types of food.............................................................................................2
P2 Influences on the design of food.............................................................................................3
P3 Principles of planning food preparation..................................................................................3
P4 Methods of planning food preparation....................................................................................4
Task 2...........................................................................................................................................5
P5 Resources required in delivering the food..............................................................................5
P6 Procedure to ensure the resources...........................................................................................5
P7 SOPs........................................................................................................................................6
Task 3...........................................................................................................................................7
P8 Methods of monitoring the food.............................................................................................7
P9 Effects of the deviations.........................................................................................................8
References........................................................................................................................................9

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Task 1
P1 Range of different types of food
Different types of food are being prepared in different restaurants which are explained below:-
Bennett Hay: It is one of the large cafeterias in London which is located in Paddington,
London. This restaurant offers the hospitality services and offers the bespoke support services.
This restaurant uses the Conventional method to prepare the food. The food prepared in this
restaurant by two methods roasting and grilling which has explained below:
Roasting: In this method the food is cooked in an uncovered pan in the oven. The food can be
cooked at both the temperature, high and low but in this method dry cooking is done.
Grilling: This technique is used for cooking the vegetables and meat by giving direct heat to the
food. The food is prepared rapidly and due to the great flavor it is one of the best methods of the
cooking.
Hazev restaurant:-This restaurant is classic cuisine eastern Mediterranean which provides a
large variety of food like group menu, wine menu, dining menu, etc. (Singh, et al., 2017). This
restaurant uses the Centralized method to prepare the food. The food is cooked to add more
flavor and texture in the food. This restaurant uses basically two methods which are pan frying
and rolling the food.
Rolling: In this method of the food prepared, the food is baked and cooked so that flatten and
sharpen the dough.
Pan Frying: In this method at the low temperature, the food is organized in an uncovered slam.
In this type of the food, moderate amount of fat is there.
Amrutha Lounge:-The food is being provided in the buffet style. In this restaurant the food is
prepared at the different styles which are Indian, Asian and healthy cuisines. This restaurant uses
the Cook-freeze method to prepare the food. Special food is prepared for those who are diet
conscious and vegetarian. In this restaurant the food is prepared by using both the methods dry as
well as the moist to cook the food. (Corbitt, et al., 2014).

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Baking: By the method of the convention heating, the food is prepared. The steam is provided to
the food and heat is given so that the food can be prepared properly.
Frying: In this method the food is prepared in the oil by deep frying the things. In this types of
food large amount of fat is contain.
Source: Nadine.be
Food preparation and production systems
1. Conventional methods
 Traditional methods
 Conventional production method
2. Centralized production methods
3. Cook-chill production method
P2 Influences on the design of food
The customers generally get attracted to the food which is presentable in the restaurants. If the
food is prepared with some designs then it has the great influence on the customer. design of the
restaurants helps a lot and provide more facilities to the customers as these are properly
ventilated and customers prefer those places more where the is more ventilation and fresh air.
Lightning is also there to attract more customers. The harmful and toxic air is being stopped to