Managing Food and Beverage Production : Assignment
Added on 2021-02-19
12 Pages3891 Words154 Views
Managing foodproduction
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1 ..........................................................................................................................................3P1 Explain a range of different types of food preparation and production system ....................3P2 Discuss the influences on the design of a range of food preparation and production system .....................................................................................................................................................4TASK 2............................................................................................................................................5P3 Determine the key underlying principles for planning food preparation and production .....5P4 Explain the key methods for planning food preparation and production, giving someexamples of different approaches ...............................................................................................6TASK 3............................................................................................................................................8P5 Determine the resources required for delivering a consistent, safe and timely foodproduction operation ..................................................................................................................8P6 Explain the processes and procedures required to ensure resources managed effectively tomeet overall customer and business needs .................................................................................9P7 Produce standard operating procedures (SOP's) to ensure food production meets businesskey performance indicators (KPI's) ............................................................................................9TASK 4..........................................................................................................................................10P8 Apply methods for monitoring and food production and explain how to identify and dealwith variance to ensure a safe and efficient operation .............................................................10P9 Explain the possible effects of deviations to established processes and procedures ..........11CONCLUSION .............................................................................................................................11REFERENCES .............................................................................................................................12
INTRODUCTIONManaging 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 aredifferent policies and standards which help in working effectively in restaurants and hotels. Foodpreparation and production system involves units and unified systems that handles and managesappropriate regulation of food production and preparation (Baldos, and Hertel, 2015). The hotelconsidered in this report is Hazev restaurant. This restaurant is an exclusive collaborationbetween the experienced Tas and Haz restaurant Groups. It offers a cafe and modern restaurantwith stylish bar. The following report will explain a range of different types of food productionand system and design of it. This report consists of principles for planning food preparation andproduction system. Further there is a discussion on methods for planning food preparation andproduction. This explains various theories and procedures involved in planning of foodpreparation. 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 systemshave different ways for food preparation and production system. The different types ofrestaurants are discussed below - Fine dining – This type of restaurants where there is a formal dress code and fine diningetiquette. All staff members are skilled and capable for providing quality services and food. Insuch restaurants, staff members are attentive and they follow specific etiquette for taking andserving meals. Casual dining - In this type of restaurants, there is good ambience and these restaurantshave a priced menu, low key atmosphere and unique décor. Contemporary casual – These type of restaurants are modern and trendy hotels whichhave become popular nowadays. These restaurants follow ecofriendly protocols and they arefamous for serving in quality food in an unique manner. Theses are generally table services andemphasis on food presentation and visuals with Instagram worthy décor (Belyakov, 2015).
Fast casual Cafe – These include those restaurants which cater to customers who likeshealthy food more than fast food. The quality and price of food in such restaurants is higher asthese focuses on quality of food. Buffet – These are form of restaurants that allow customers to customise their diningexperience by providing a vast variety of options of food to eat. These kind of restaurants includeselection 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 whichare discussed below - Frying – This is a food preparation method that is used for cooking of food dishes in oilor other fats. Frying requires different equipments in restaurant such as frying pans, and deepfrying pans which are used in kitchen. Frying dishes are made in all restaurants and they all needfrying equipments. Baking - While preparation of food there are some food items in which baking of food isrequired. Baking consists of boiling equipments, blanching, blind baking, pressure cooking,coddling, etc. There are different restaurants which require baking equipments. Mostly cafes andfast causal cafes needs more baking equipments (Cai, and et. al., 2018). Different type of food production systemCook chill system: It is method which is used in restaurants in production system. In thismethod, food items are freezed at low temperature (0 - 3 degree Celsius or 32-37 degreeFahrenheit). In Havez restaurant, this method is used for preparing food for customers. Incafes 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 thismethod freezer is used for storing cooked food items and dishes. In havez restaurant thiskind of freezing is not used. On the other hand, there are some restaurants like casualdinning 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 foodpreparation and production system. There are different kind of food preparation methods likecook freeze system, cook chill system, frying , baking, etc. Havez restaurant is using a designstructure for preserving food and veggies and fruits. The major factors required for designing offood are mentioned below -
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Managing Food Productionlg...
|12
|3947
|87
Managing Food Productionlg...
|12
|3720
|61
Unit 9: Managing Food Productionlg...
|10
|3006
|265
food safety managementlg...
|15
|4024
|32
Food Safety Management: Analyzing Different Food Services and Supply Chain Approacheslg...
|15
|4691
|340
Managing Food Production - Hazev Restaurant Assignmentlg...
|14
|3735
|22