Managing Food and Beverage Production : Assignment

Managing food
production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1 ..........................................................................................................................................3
P1 Explain a range of different types of food preparation and production system ....................3
P2 Discuss the influences on the design of a range of food preparation and production system
.....................................................................................................................................................4
TASK 2............................................................................................................................................5
P3 Determine the key underlying principles for planning food preparation and production .....5
P4 Explain the key methods for planning food preparation and production, giving some
examples of different approaches ...............................................................................................6
TASK 3............................................................................................................................................8
P5 Determine the resources required for delivering a consistent, safe and timely food
production operation ..................................................................................................................8
P6 Explain the processes and procedures required to ensure resources managed effectively to
meet overall customer and business needs .................................................................................9
P7 Produce standard operating procedures (SOP's) to ensure food production meets business
key performance indicators (KPI's) ............................................................................................9
TASK 4..........................................................................................................................................10
P8 Apply methods for monitoring and food production and explain how to identify and deal
with variance to ensure a safe and efficient operation .............................................................10
P9 Explain the possible effects of deviations to established processes and procedures ..........11
CONCLUSION .............................................................................................................................11
REFERENCES .............................................................................................................................12

INTRODUCTION
Managing food production is a very important task of the hotel industry and restaurant.
The major focus of managing food production is food preparation and production. There are
different policies and standards which help in working effectively in restaurants and hotels. Food
preparation and production system involves units and unified systems that handles and manages
appropriate regulation of food production and preparation (Baldos, and Hertel, 2015). The hotel
considered in this report is Hazev restaurant. This restaurant is an exclusive collaboration
between the experienced Tas and Haz restaurant Groups. It offers a cafe and modern restaurant
with stylish bar. The following report will explain a range of different types of food production
and system and design of it. This report consists of principles for planning food preparation and
production system. Further there is a discussion on methods for planning food preparation and
production. This explains various theories and procedures involved in planning of food
preparation. At last standard operating procedures and key performance indicators are explained.
TASK 1
P1 Explain a range of different types of food preparation and production system
There are different types of restaurants present in a market. All these restaurant systems
have different ways for food preparation and production system. The different types of
restaurants are discussed below -
Fine dining – This type of restaurants where there is a formal dress code and fine dining
etiquette. All staff members are skilled and capable for providing quality services and food. In
such restaurants, staff members are attentive and they follow specific etiquette for taking and
serving meals.
Casual dining - In this type of restaurants, there is good ambience and these restaurants
have a priced menu, low key atmosphere and unique décor.
Contemporary casual – These type of restaurants are modern and trendy hotels which
have become popular nowadays. These restaurants follow ecofriendly protocols and they are
famous for serving in quality food in an unique manner. Theses are generally table services and
emphasis on food presentation and visuals with Instagram worthy décor (Belyakov, 2015).

Fast casual Cafe – These include those restaurants which cater to customers who likes
healthy food more than fast food. The quality and price of food in such restaurants is higher as
these focuses on quality of food.
Buffet – These are form of restaurants that allow customers to customise their dining
experience by providing a vast variety of options of food to eat. These kind of restaurants include
selection of food at fixed price and food on buffet bars where guests have to serve themselves.
The above mentioned restaurants follow different kind of food preparation method which
are discussed below -
Frying – This is a food preparation method that is used for cooking of food dishes in oil
or other fats. Frying requires different equipments in restaurant such as frying pans, and deep
frying pans which are used in kitchen. Frying dishes are made in all restaurants and they all need
frying equipments.
Baking - While preparation of food there are some food items in which baking of food is
required. Baking consists of boiling equipments, blanching, blind baking, pressure cooking,
coddling, etc. There are different restaurants which require baking equipments. Mostly cafes and
fast causal cafes needs more baking equipments (Cai, and et. al., 2018).
Different type of food production system
 Cook chill system: It is method which is used in restaurants in production system. In this
method, food items are freezed at low temperature (0 - 3 degree Celsius or 32-37 degree
Fahrenheit). In Havez restaurant, this method is used for preparing food for customers. In
cafes this method is used to store flesh and meat. This is a cost effective method.
 Cook Freeze system: This is another process in food production system and in this
method freezer is used for storing cooked food items and dishes. In havez restaurant this
kind of freezing is not used. On the other hand, there are some restaurants like casual
dinning and formal dining restaurants where cook freeze system is used.
P2 Discuss the influences on the design of a range of food preparation and production system
Each and every restaurant various factors that influences on the design of range of food
preparation and production system. There are different kind of food preparation methods like
cook freeze system, cook chill system, frying , baking, etc. Havez restaurant is using a design
structure for preserving food and veggies and fruits. The major factors required for designing of
food are mentioned below -

Food storage and display - There is a special separate equipment that is designed for
storage of food items in refrigerator. Food storage must be given special attention in a restaurant
as it is important to provide quality food dishes to customers (Campbell, and et. al., 2016). If
stored food gets stale then it should not be used in making dishes for guests and customers.
Cooking Range - The cooking range consists of gas equipments and electrical
equipments. These are associated with movable cylinders and a spacious kitchen. There must be
safety equipments present in kitchen for handling accidental cases. In Havez restaurant there is a
proper arrangement of all safety equipments in kitchen. But in case of other cafes and small
restaurants safety measures are not concerned.
Pest control - There is a large threat to restaurants that food items and raw materials can
be destroyed due to pests or insects. Thus to maintain proper production of healthy food it is
important to have pest protection other wise food items will get spoiled.
Ventilations - There are various equipments which are required in restaurant for proper
ventilation in the building. These equipments include chimney, cooking gas, steamy fume
ventilator, etc. These must be present in a restaurant so that there will be good environment in
restaurant premises (Devereux, 2016). In context of all the above types of restaurants there must
be presence of proper ventilation in kitchen so that there is no chance of smoke and choke.
TASK 2
P3 Determine the key underlying principles for planning food preparation and production
The food preparation is defined as the on going process for the hotel or restaurant
industry that helps in preparing food items and dishes that have to be served to customers.
Various restaurants and dining hotels have adopted various principles for operating food
production and preparation effectively. In context of Havez restaurant planning for food
production and preparation are mentioned below -
Principle of nutrition: According to this point, special care is taken that food provided to
customers and guests have proper nutrition. This will attract more number of customers to
experience food offered by the restaurant. There is a proper planning for preparing and
production of food. There must be clear information about about diet and food preferences of

customers. If restaurants provide nutritional food to their guests then this will help in increasing
demand of the restaurant.
Principle of time and money: It is important for restaurants and hotel industries to follow
procedure and principle of time and money. At the time of food production, it is important for
the restaurant to consider aspects related to cost and time. It should be policy of restaurant to
work in accordance to save money and time of the organisation. This is the most important factor
for organisation to work in a manner that it is achieving targets and goals of the company in
specified time consuming less money. In other words this includes making more profits with less
investment (Gouel, and et. al., 2016). This is a necessary process which helps restaurant to
effectively produce food items and prepare quality dishes for customers. In context of Havez
restaurant, it is seen that it has adopted various strategies and processes for providing effective
services to customers and guests.
P4 Explain the key methods for planning food preparation and production, giving some examples
of different approaches
Food preparation and production are an important aspect of restaurants. It is important for
having a good control over quality as well as quantity of raw material as this helps in saving
money. A proper planning is required in restaurant for effectively managing and handling all
operations of restaurant. In context of Havez restaurant a proper planning is required for
deciding the type of food required. The different categories of food given in Havez restaurant are
Italian, Greek, French etc. This restaurant undergoes a research to analyse what are the demand
and supply of food (Jalilov, and et. al., 2016). A proper budget is required for accomplishing
operations and tasks of restaurant. A food production plan is made by the management of
restaurant so that various concept of restaurant are clarified such as customer demand & supply,
resources required, tools & techniques to cook food. There are following methods used for
planning an effective food production mentioned below -
Conventional: This is one of the vital method which tells about expectation of customer's
when they visits high end restaurant like Alexander the great to ensures about satisfaction of the
customer's. Conventional planning is what one expect when we go to sit down and dine in any of
high end restaurants. This type of planning involves restaurant purchasing raw food that worker's
will later store, cook and serves to its the diners. As chef, conventional food production is norm,
staff member's which would work early to prepares raw ingredients for food services.

Convenience: In this technique, conventional food are those which is stored or easily available
to restaurant from the market it can be frozen food or semi prepared base food which is
convenient for consumer consumption of food in long period. These products used with purpose
to save employees and restaurant valuable as well as profitable time and the cost. These choices
which have conventional food item or menu which are based on entire establishment. This is
necessary for the restaurant to do effective planning for satisfaction of customer, that each and
every consumer does not prefers convenience and stored food in their diet.
Centralised: Preparation of a meal in a centralised and effective manner involves
preparation of food at one place and then serving or delivering it to different place. These
approach in food production industry does the collection and billing, and also deals in the
transportation method. This technique is basically seen in the industry of catering environment,
where meal is prepared in the off site and served at attractive venue to their guest. This technique
is very costly for the restaurant as they have to do the management, storing of raw material &
finished goods, transportation and delivery as well as the serving of the meals and diet.
TASK 3
P5 Determine the resources required for delivering a consistent, safe and timely food production
operation
There is a requirement of every restaurant that it has to utilise all resources in an effective
manner so that targets and goals of the company are achieved in less time. The resources in a
restaurant consists of cost, water facility, gas availability, power, measures, raw material, safety
measures, furniture, lightning, etc (Koehn, 2015). food production is the major objective of any
manager of restaurant. Labour is also an important resource needed in a restaurant. A checklist is
made in the restaurant as it will help in maintaining stock of veggies, and other raw material.
Some of the things which are to be considered are listed below -
Raw material - In context of Havez restaurant, several raw materials are primary
resource. These consists of food items, veggies, fruits, edible oil, spices etc. Also tools and
equipments used for preparing food are primary resources of the restaurant.
Gas, Electricity and water availability – In an appropriate food production and
management it is important that there is proper availability of gas, power and water. It is

important for the management of restaurant to manage these so that effectively food production
can be done.
Safety measures - These are another important resource needed by restaurant. There are
chances of fire or gas leakage while production of food in the restaurant (Manning, and et. al.,
2015). Thus , special equipments like fire alarming systems, fire extinguishers, incidental
protection are taken care for having all safety measures that help in preventing such accidents.
P6 Explain the processes and procedures required to ensure resources managed effectively to
meet overall customer and business needs
A proper process or procedure is required to ensure that resources of the restaurant are
utilised effectively in order to meet needs and demands. Resource management is an important
part of the restaurant as this helps in managing cost and activities of the restaurant. Procedures
and processes followed in Havez restaurant are given below -
Capacity and demand management – It is important for restaurant to estimate resources
and have plenty of food stock as it will help in having information about availability of raw
material. The management of this hotel ensures that raw material like food, grains, veggies,
fruits, spices are available.
Resource utilisation – This is a process for utilising resources available for the restaurant
in an effective manner. Resources like gas, electricity, water, etc. must be managed in the
restaurant. Havez restaurant utilises resources in best effective way so that no extra cost is
incurred by the organisation (Maseyk, and et. al., 2017).
Process and time tracking - A proper and regular check is done in the food production
activities of restaurant. This helps in storing and managing of stock and raw material available in
he restaurant.
P7 Produce standard operating procedures (SOP's) to ensure food production meets business key
performance indicators (KPI's)
The standard operating procedure (SOP) is defined as a set of different procedures which
are helpful in explaining activities and tasks important for better regulation of operations in the
industry. The main objective of a these procedures is to provide highest quality products to
customers. SOP acts as a tool which is helpful in communication of organisations. If there are
established procedures and regulations in business environment then it encourages employee's

confidence. There will be less chances of errors if an organisation follows standard operating
procedures. In context of havez restaurant, it is seen that it is beneficial for the this restaurant to
provide a good facility and service to customers. If this restaurant follows standard procedures
for working then there will be following benefits -
 A clear written instruction will help in performing tasks and activities effectively.
 Errors and defects are decreased if SOP's are followed this this leads to offer good food
and services to customers.
 This helps in implementing a healthy and safe working environment at restaurant. In this
way it will be easier for managers of restaurant to make more money.
 This helps in facilitating fast integration of tasks within training process of new staff and
employees of the restaurant (McClanahan, and et. al., 2015).
 SOP's in this restaurant will help in mitigating risks by becoming a fast reference guide
for workers and staff of restaurant in different business situations.
TASK 4
P8 Apply methods for monitoring and food production and explain how to identify and deal with
variance to ensure a safe and efficient operation
Food production process of Havez restaurant adopts various methods for identifying and
solving variances so that effective flow of operations and activities can take place. Some of the
methods are discussed below -
Planning – Restaurants have to know what are the different activities and tasks involved
in the operating of restaurant (Rasul, 2016). The forecasting of machineries, raw material and
human resource are essential as it will help in determining supply and demand of these in the
restaurant. There is an executive team in Havez restaurant that takes care of effective flow of
business operations.
Equipment maintenance – These include improvement of equipments and techniques
used by chefs, staff, workers for food production in the restaurant. There must not be defect in
process of production and delivering of food products so that good services and quality food is
provided to customers.
Centralised – According to this method, products and items are ready to deliver an
distribute them at different locations. This helps in satisfying and meeting demands and needs of

customers. In an industry like hospitality, it is essential to have proper delivering of services and
food to customers.
Conventional - This is a technique used in Havez restaurant for storing of raw materials
like fruits and veggies (Reed, and et. al., 2016). In this technique, raw veggies and fruits are
stored in refrigerators in an effective manner. This is done in order to preserve these for using
them later.
P9 Explain the possible effects of deviations to established processes and procedures
The expectations of customers from restaurant are really high as there are a number of
options of food restaurants in the market. Providing quality of food is an important concern while
food production and system. The Havez restaurant has experienced deviation as lack of good
quality of food. There is decrease in quality of food and service provided by restaurant. The
restaurant has suffered from issue related to decline of quality assurances of restaurant. The
productivity of hotel will decrease due to major requirements of improvement in processing of
food production.
CONCLUSION
From the above analysis it is concluded that the managing of food is important for a
restaurant as this will help in properly and effectively implementing operations. This helps in
proper manufacturing of food items in operating a restaurant. There are different types of
restaurant present in the hospitality industry. There are different designs and food production and
preparation system that are essential in restaurant. It is prominent and compulsive to have food
production & processes system as this helps in performing all restaurant operations in an
appropriate manner.

REFERENCES
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