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Assignment Management of Food Production

   

Added on  2021-02-19

12 Pages4081 Words111 Views
Unit 9 -Management ofFood Production

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

INTRODUCTIONFood production management is considered as an prominent task which comprisespreparing food through scientific approaches at food processing industries (Early, 2012). Foodproduction constitutes numerous basic things such as cleaning, segregating, adding ingredients orsubstances in accurate proportionate, preparing, packing and presenting eatable items. Suchmanagement is guided by numerous policies or standards in order to perform working in positivezones. Chefs or cooks combines distinct raw eatable materials in order to transform them intotempting 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 meatsalong 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 reportdiscusses about different types as well as design influences of food preparation types along withproduction systems. It further includes key underlying principles and methods to plan foodpreparation, required resources to deliver safe, timely as well as consistent food productionoperations. Furthermore, it includes standard operating procedures, application of methods tomonitor food production and effects of deviations in order to establish procedures and processes.TASK 1PART 2P1. 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 iswithin an individual and such talented people are hired at restaurants or hotels within foodprocessing industry. Numerous methods are adopted with the aim to prepare foods and drinks asper the demand of customers (Food preparation and production systems. 2018). Selection offood production along with preparation methods are dependent on type of dish preferred byclients to eat. Range of food preparation as well as production systems that are used by chefs ofHazev restaurants are as classified:Food preparation systems:Grilling: Such system is one of the most preferred as well as popular method to prepareor cook the food. Under Grilling system, food is cooked by applying direct heat towards food1

surface from above till below. The food prepared with such system has smoky smell as well assmoky taste. The specialised chefs of Hazev Restaurant adopts grill system to prepare meat aswell as non food items.Baking: Under baking system, it is prolonged preparation of food through dry heat, hotstones or hot ashes options in microwave convention ovens. Baking system is adopted byculinary artist of selected restaurant for the purpose of preparing cakes, quiches, pretzels, cookiesand pastries. Frying: This type of cooking system includes submerging of food materials with hot oilin frying pan or other pots. Frying is further classified as deep fry, pan fry, air frying, sautéingand 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, cookedand later frozen at -20°C at kitchens. Such systems preserves the food for approx eight weeksbefore 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 ofproducts such as meat, cottage cheese, fruits and vegetables. Sous Vide: Such production system is popular as low-level temperature cooking underwhich food is produced by keeping it in glass jars as well as plastic enclosed pouches that arefurther cooked through water bath in accurate regulated temperature. The cuisiner of choseneating house uses sous vide system to cook asparagus, eggs, bacon, porks and chicken.Cook chill system: Another comprehensive food production system under which fooditems are friezed between 0-3°C or 32-37°F for around 85 minutes at tightly pressurizedtemperature circumstances. As per the customer orders, such foods are reheated for servingpurposes. Such system is used at chosen Restaurant to serve hot foods without making customersto wait. Thus, all the above mentioned production as well as preparation systems are adopted bychefs of Hazev restaurant in order to offer quality as well as hot dishes at the time demanded bycustomers to make them satisfied and happy (Fink-Gremmels, 2012). 2

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