Assignment Management of Food Production

Unit 9 -
Management of
Food Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
PART 2........................................................................................................................................1
P1. Food preparation as well as food production systems...........................................................1
P2. Influences on designs.............................................................................................................3
PART 2........................................................................................................................................3
P3. Key underlying principles......................................................................................................3
P4. Key methods to plan food preparation and production.........................................................4
TASK 2............................................................................................................................................5
P5. Resources requirements for delivering food production operations......................................5
P6. Processes and procedures to ensure effective management of resources..............................5
P7. Standard operating procedures (SOPs)..................................................................................6
TASK 3............................................................................................................................................7
P8. Methods to monitor food processing and dealing with variances.........................................7
P9. Possible deviations effects to establish processes as well as procedures..............................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production management is considered as an prominent task which comprises
preparing food through scientific approaches at food processing industries (Early, 2012). Food
production constitutes numerous basic things such as cleaning, segregating, adding ingredients or
substances in accurate proportionate, preparing, packing and presenting eatable items. Such
management is guided by numerous policies or standards in order to perform working in positive
zones. Chefs or cooks combines distinct raw eatable materials in order to transform them into
tempting tasty dish. In order to understand the concept of management of food production,
Hazev Restaurant is selected. The chosen restaurant is specialised in providing chargrilled meats
along with vegetables in attractive dinning rooms having turquoise glass as well as walnut wood.
Such restaurant is settled at Pan Peninsula Square, London, United Kingdom. The report
discusses about different types as well as design influences of food preparation types along with
production systems. It further includes key underlying principles and methods to plan food
preparation, required resources to deliver safe, timely as well as consistent food production
operations. Furthermore, it includes standard operating procedures, application of methods to
monitor food production and effects of deviations in order to establish procedures and processes.
TASK 1
PART 2
P1. Food preparation as well as food production systems.
Food production involves procedures to prepare food by cooking raw food materials,
combining ingredients to make a mouth watering dish. Preparing food is a creative skill that is
within an individual and such talented people are hired at restaurants or hotels within food
processing industry. Numerous methods are adopted with the aim to prepare foods and drinks as
per the demand of customers (Food preparation and production systems. 2018). Selection of
food production along with preparation methods are dependent on type of dish preferred by
clients to eat. Range of food preparation as well as production systems that are used by chefs of
Hazev restaurants are as classified:
Food preparation systems:
Grilling: Such system is one of the most preferred as well as popular method to prepare
or cook the food. Under Grilling system, food is cooked by applying direct heat towards food
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surface from above till below. The food prepared with such system has smoky smell as well as
smoky taste. The specialised chefs of Hazev Restaurant adopts grill system to prepare meat as
well as non food items.
Baking: Under baking system, it is prolonged preparation of food through dry heat, hot
stones or hot ashes options in microwave convention ovens. Baking system is adopted by
culinary artist of selected restaurant for the purpose of preparing cakes, quiches, pretzels, cookies
and pastries.
Frying: This type of cooking system includes submerging of food materials with hot oil
in frying pan or other pots. Frying is further classified as deep fry, pan fry, air frying, sautéing
and stir frying. Such method is used at respective restaurant to prepare doughnuts, potato chips,
instant noodles, pakora, nuts and french fries (Eroglu, Emekci and Athanassiou, 2017).
Food production systems:
Cook freeze system: Under such type of system, food is produced, portioned, cooked
and later frozen at -20°C at kitchens. Such systems preserves the food for approx eight weeks
before getting ready for reheating as well as recooking for the purpose of serving others to eat.
Cook freeze system is used at selected restaurant to maintain to quality, locking vitamin of
products such as meat, cottage cheese, fruits and vegetables.
Sous Vide: Such production system is popular as low-level temperature cooking under
which food is produced by keeping it in glass jars as well as plastic enclosed pouches that are
further cooked through water bath in accurate regulated temperature. The cuisiner of chosen
eating house uses sous vide system to cook asparagus, eggs, bacon, porks and chicken.
Cook chill system: Another comprehensive food production system under which food
items are friezed between 0-3°C or 32-37°F for around 85 minutes at tightly pressurized
temperature circumstances. As per the customer orders, such foods are reheated for serving
purposes. Such system is used at chosen Restaurant to serve hot foods without making customers
to wait.
Thus, all the above mentioned production as well as preparation systems are adopted by
chefs of Hazev restaurant in order to offer quality as well as hot dishes at the time demanded by
customers to make them satisfied and happy (Fink-Gremmels, 2012).
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P2. Influences on designs.
In the dynamic market, certain factors influences design of distinct area of food
preparation as well as production systems. Managers of Hazev Restaurant has analysed all the
systems and ascertain following factors that majorly influences systems of preparation along
with preparation of food:
Cooking range: It comprises of electrical and gas equipments that have linkage with
movable cylinders in large kitchens. By assessing all the equipments of Hazev Restaurant the
management focuses to provide updated equipments for the safety of work force in new business
venture. Such initiative influences productivity along with efforts to prepare food in different
designs that motivates chefs to work at such restaurant (Gerber Henderson and Makkar, 2013).
Food storage as well as display: Under such factor, separate equipments as well as tools
are used to store the food in order to preserve the quality of food items. Chief cook of respective
restaurant prepares food by using different designs and store food items such as cake, pastries
and many more in order to retain their designs till they are not displayed or provided to end
customers. By providing distinct designer cakes and other dishes influences the designs of
prepared or produced food items in improving food quality that attract numerous clients towards
the designs of specialised food items.
Hence, it is very important for Hazev Restaurant to adopt such equipments or tools that
influences the designs of distinct range of food production along with preparation systems in
positive manner.
PART 2
P3. Key underlying principles.
Planning to prepare and produce food items in an ongoing procedure in the food
processing industry. Numerous principles are taken into consideration by the food processor at
the time planning is done in context to prepare and produce certain food products at restaurants
or hotels that results in preparing and displaying eatable items as per the standards that attracts
more customers (Grimm, Hofstetter and Sarkis, 2014). Some of the key principles followed by
chefs of Hazev Restaurant while preparing together with producing foodstuffs are as described:
Principle of time in addition to money: At the time of planning for food production,
considering time and money aspects is very important as it ensures production addition to
preparation system to be effective in context to time as well as money. In relevance to selected
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restaurant, such principle is majorly focused by chief chefs while planning food preparation
systems in order to provide healthy food and cost effective food to audiences.
Principle of nutrition: Such principle is related with planning quantity of nutrients to be
used while preparing food with the aim to prepare healthy food that did not affect wellness of
customers. The food processor of chosen hotel have adequate knowledge regarding intake level,
major nutrients requirements, dietary guidelines as well as nutrition policies (Marriott, Schilling
and Gravani, 2018). By following all such information further activities are planned to prepare
food as per the customers order.
P4. Key methods to plan food preparation and production.
In order to remain in the competition pertaining in food processing industry, planning is
important that helps in estimating demand and supply of different food items as well as time
required to prepare and deliver. Following are the key methods that are preferred by chief food
processor of the selected organisation to plan preparation or production of food are the
followings:
Conventional methods: Using conventional method, restaurant or hotel managers are
able to understand the needs, wants or requirements of customers. Such method includes
purchasing raw materials and later storing, cooking as well as serving to diners. In chosen
restaurant, usage of conventional method is a norm to plan for food preparation where staff
members prepares raw ingredients to serve meals and other foods (Martinez, 2013). For example,
if respective restaurant staff members have to serve such dish which required huge time of
prepare like cake or meat then conventional method is used to purchase half cooked products and
storing them to prepare at the time required.
Convenience method: Under such method, planning is done for preparing such dishes is
done that are prepared without taking more time of chef members. Such dishes do not require
much efforts for their preparation. These are ready to eat and easily portable frozen food items
for example, Maggie, shelf stable food and fries. The team of food planners or preparations of
Hazev Restaurant adopts such method when same food items are more demanded and customers
wants the food in quick time period.
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TASK 2
P5. Resources requirements for delivering food production operations.
In any organisation various resources are required by members to deliver food production
operations in consistently, timely as well as safely manner. Such resources are key and
mandatory to adopt by the managers of Hazev restaurants. Some of resources are the followings:
Clean kitchen: Such resource is among them that are necessary to be considered to
conduct in operating food production activities. It is so as clean kitchen helps the food processors
to cook food in standardised ways. The team of food processing of such restaurant keeps the
kitchen clean as well as well maintained that results in preparing food in convenient, time
addition to safe manner while conducting operations properly.
Safety measures: In the procedures of preparing as well as conveniently delivering food
in accurate time, safety measures such as fire protection, avoiding cross contamination, non slip
mats and incident protective covering alarming method are taken by the staff members while
operating food protections. Management of selected firm adopts all the safety measures that
helps in preparing safe food in appropriate time period and with convenience (Meurant, 2012).
Raw materials: Prime raw materials that are required for operation of food production
includes spices, vegetables, packaging materials and processing aids that helps in preparing tasty
dish within specified time. Managers of respective restaurant, makes purchase decision for raw
materials that are rich in nutrients as well as cooks food in safe, on time along with convenient
manners.
Thus, all the resources such as clean kitchen, safety measures and raw materials must be
opted by Hazev Restaurant chefs to deliver consistent, safe along with timely operations of food
items production.
P6. Processes and procedures to ensure effective management of resources.
In food processing industry, it is mandatory to manage resources such as human resource,
energy resources, material resources and monetary resources in effective addition to efficient
manner. The management authorities of Hazev restaurant, effectively control resources in order
to fulfil demands of customers. While producing food, all the resources are managed optimally
by chef or chief food processors so to reduce the excess time as well as efforts required to
acquire such resources (Molden, 2013). The main responsibility of food processing team
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members is to plan strategies and to allocate resources in different activities. Procedures to
ensure management of resources followed at selected restaurant are the follows:
Capability as well as demand management: Management authorities of food
processing department of Hazev Restaurant makes complete estimations of required level of
resources and analysing quantity along with quality levels. They first make reports related to
existing resource available as well as forecast demand addition to supply in order to manage
scarce resources in such manner that helps in meeting needs of customers and business.
Resource utilization: As demand and capacity are ascertained then the next procedure is
to utilise resources to get the real outputs. Herein, resources are defined to gas, Top authority
members of such restaurant ensures usage of right resources in right direction at appropriate time
period. Optimum resource utilization helps in saving excess cost and attaining beneficiary results
that meets customers along with business needs in effective manner (Motarjemi and Lelieveld,
2013).
Progress addition to time tracking: Herein, kitchen managers of respective restaurant
maintains records of inventories and tracks resource requirements as per the supply and demand
forecasts. It helps in identifying the ways kitchen staff members are utilising resources as well as
making purchase decisions before shortfalls of resources in order to reduce chances of under
stock of required resources to cook food during peak time period. Tracking as well as progress of
resource ensures effective management of scare as well as available resources in efficient
manner in order to meet business along with customer needs.
Thus, adoption of such procedures helps food processor department of Hazev Restaurant
to manage all available resources in efficient as well as effective ways that benefits in meeting
needs or demands of customers and business.
P7. Standard operating procedures (SOPs).
Standard operation procedures that are refers to set of instructions which documents
activities that are to be followed by any business in order to facilitate consistency in context to
product quality. Such procedures helps in framing documents in order to complete tasks that
benefits in meeting standard qualities. In reference to Hazev restaurant, certain policies,
regulation addition to rules are implemented by management of food processing department to
conduct work in effective manner (Olynk and Ortega, 2013). Such work is performed in effective
manner through formulating proper standards such as key performance indicators. Other than
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formulating, it is also very important to use them to meet business performances. Some of the
standard procedures that are adopted by selected entity with the aim to ensure food production
performances are as follows:
Finance and administration: Under such procedures, activities such as collection,
billing and budgeting are processed. Finance department of Hazev restaurant have set standards
to perform billing related functions such as raw material purchase and collecting funds from
debtors and maintaining proper books of accounts that helps in maximising cash flows and
meeting payments to purchase services or raw goods. With such indicator, selected organisation
is able to conduct purchasing operation in efficacious ways.
Empowering staff members: Standards formulated by Hazev Restaurant management
in context to such factor are based on hiring skilled staff as well as providing them training that
empowers them to perform activities or operations by utilizing resources in context to food
production procedures. In addition, corrective actions are taken to ensure disciple as well as
considering performance reviews through feedbacks that helps the business to meet performance
indicators in productive manner (Parizeau, von Massow and Martin,2015).
Hence, adoption of such standards by food processor managers of Hazev Restaurant will
result in performing operations in standardized manner as to carefully ensuring that food
production is able to meet business performance indicators.
TASK 3
P8. Methods to monitor food processing and dealing with variances.
Food production procedures are effectively opted by chief food processor of Hazev
Restaurant to monitor food production activities along with dealing with variances towards
efficient operations. Following are the methods that are used at Hazev Restaurant are as follows:
Equipment maintenance: it is very important to maintain all the equipments that are
associated with food production in order to conduct smooth flow of all operations. In context to
Hazev Restaurant, food production equipments such as electricity, stove, refrigerators and ovens
are maintained in proper manner so that work is performed without any hurdles or delays as to
monitoring food processes. Managers carefully identify variances and deal with them by proving
trainings and regulating strict policies to ensure safe as well as efficient operation.
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Centralised: Such method is associated with production of finished food items at
particular place or restaurant premises and further distribution at distinct locations in order to
satisfy numerous customers. The managers of Hazev restaurant have opted such centralised
method to deliver foods at customers home and to understand the perceptions towards
organisational products. If any variances are found, then effective strategies are implemented to
deal with such variances through modifying products so to ensure safe along with efficient
operation.
Proper planning: This type of method helps food processors of Hazev Restaurant to
identify future food demand, formulating strategies and implementing them in proper format so
that operations are conducted in effective manner (Pimentel, 2012). Proper planning all work in
advance helps in conducting work as per the dynamic circumstances by carefully identifying
along with dealing with numerous variances through effective strategy implementation that will
result in performing safe and efficient food related operations.
Thus, properly adopting methods such as equipment maintenance, centralised and proper
planning will help in monitoring food processes along with dealing with variance sin effective
manner.
P9. Possible deviations effects to establish processes as well as procedures.
In food processing industry, expectations of customers are always higher as well as
increases continuously. At different time period, there occurs a problem of lack of effective
communication between staff members of Hazev Restaurant. As such restaurant is popular for its
food quality, fulfilling commitments addition to focusing on gaining benefits from numerous
operations. Considering the dynamic circumstances as well as increasing demand, the food
quality has been reduced as focus of food processors was only on fulfilling customers demands
inspite of increasing quality. From such observed deviations, the effects analysed says that the
restaurant members has reduced their commitment towards quality by establishing food
procedures as per the demands of audiences (Tsuji, Hoogenboom and Thornton,2013). Some of
the effects of such deviations are reduced quality assurances which declined procedures in food
productions of selected organisation which effected customer attractions and resulted in less
progressions in context to food production procedures. In additions, such deviation will increase
cost burden, rising loans as well as decreases business productivity that shows negative effects
on establishment of food production procedures. Impacts of such deviations resulted into
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generating more revenues but at the same time reducing retention of customers towards business
food procedures. Thus, if managers will carefully focus to reduce the deviations and formulating
strategies to satisfy customer demands with improved food quality then such procedure
establishments will be more relevant to product food items for enhancing business productivity
(Van Alfen,2014).
CONCLUSION
As per the presented report it has been concluded that food production management is an
important procedure in food processing industry which includes restaurants and hotels. Some of
the food preparation systems are categorised as grilling, baking and frying where as food
production systems encompasses cook freeze system, sous vide and cook chill system. Key
underlying principles are Principle of time along with money and Principle of nutrition in
planning for preparation as well as production of food. Key methods in order to plan food
preparation addition to production are conventional methods and convenience method that helps
in preparing food in convenient manner.
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REFERENCES
Books and Journals:
Early, R., 2012. Guide to quality management systems for the food industry. Springer Science &
Business Media.
Eriksson, M., Strid, I. and Hansson, P. A., 2015. Carbon footprint of food waste management
options in the waste hierarchy–a Swedish case study. Journal of Cleaner Production.
93. pp.115-125.
Eroglu, N., Emekci, M. and Athanassiou, C. G., 2017. Applications of natural zeolites on
agriculture and food production. Journal of the Science of Food and Agriculture.
97(11). pp.3487-3499.
Fink-Gremmels, J. ed., 2012. Animal feed contamination: effects on livestock and food safety.
Elsevier.
Gerber, P. J., Henderson, B. and Makkar, H. P., 2013. Mitigation of greenhouse gas emissions in
livestock production: a review of technical options for non-CO2 emissions (No. 177).
Food and Agriculture Organization of the United Nations (FAO).
Grimm, J. H., Hofstetter, J. S. and Sarkis, J., 2014. Critical factors for sub-supplier management:
A sustainable food supply chains perspective. International Journal of Production
Economics. 152. pp.159-173.
Marriott, N. G., Schilling, M. W. and Gravani, R. B., 2018. Principles of food sanitation.
Springer.
Martinez, M. G. ed., 2013. Open innovation in the food and beverage industry. Elsevier.
Meurant, G., 2012. Making safe food: a management guide for microbiological quality.
Academic Press.
Molden, D., 2013. Water for food water for life: A comprehensive assessment of water
management in agriculture. Routledge.
Motarjemi, Y. and Lelieveld, H. Eds., 2013. Food safety management: a practical guide for the
food industry. Academic Press.
Olynk, N. J. and Ortega, D. L., 2013. Consumer preferences for verified dairy cattle management
practices in processed dairy products. Food Control. 30(1). pp.298-305.
Parizeau, K., von Massow, M. and Martin, R., 2015. Household-level dynamics of food waste
production and related beliefs, attitudes, and behaviours in Guelph, Ontario. Waste
management. 35. pp.207-217.
Pimentel, D. ed., 2012. Food and natural resources. Elsevier.
Tsuji, G. Y., Hoogenboom, G. and Thornton, P.K. eds., 2013. Understanding options for
agricultural production (Vol. 7). Springer Science & Business Media.
Van Alfen, N. K., 2014. Encyclopedia of agriculture and food systems. Elsevier.
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.
Online:
Food preparation and production systems. 2018. [Online]. Available through:
<https://www1.health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-
tr2~food-cooking>
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