Managing Food Production

Verified

Added on  2023/01/19

|9
|1986
|42
AI Summary
This document discusses the importance of monitoring food production and various methods for doing so, including record inspections, productivity measurement, stock and waste management, and staff performance evaluation. It also explains the possible effects of deviations to established processes and procedures, such as financial losses, staff turnover, and decline in productivity. The document compares different approaches to monitoring food production and their success in identifying potential variances and dealing with them.

Contribute Materials

Your contribution can guide someone’s learning journey. Share your documents today.
Document Page
Managing Food
Production

Secure Best Marks with AI Grader

Need help grading? Try our AI Grader for instant feedback on your assignments.
Document Page
Table of Contents
TASK 4............................................................................................................................................3
P8 Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation..................................................................3
P9 Explain the possible effects of deviations to established processes and procedures........5
M4 Compare approach to monitoring food production and their success in identifying
potential variances, their impacts and how these are dealt with.............................................6
REFERENCES................................................................................................................................8
Document Page
TASK 4
P8 Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation
It is very important to monitor food production in order to conduct activities and
operations in an effective and efficient manner. The different types of methods for monitoring
food production are as follows:
Record Inspections- It is very important methods of monitoring food production in
which inspections for each and every activities and operations are done (Amorim and et. al.,
2013). The monitoring record has nine inspections which starts from SC1 to SC9. In SC1
monitoring of food delivery record is done with purpose of monitoring incoming deliveries. In
SC2, there is record of cold room, display chill, temperature records. In SC3, there is recording
of cooking, reheating, cooling temperatures. In SC4, recording of hot holding is done. SC5
contain record of hygiene inspection checklist where there is checking of own premises. SC6
contain hygiene training records of each and every staff. In SC7, the form of fitness to work
assessment is done. Similarly, SC8 contain record from SC1-4 and SC9 is for customer delivery
record where monitoring of food deliveries to customers is made.
Productivity- This is the monitoring of food production method in which productivity
should be measured in an effectual manner. It is defined as measure which takes into account
amount of input to produce output. When there is less use of resources, time and ingredients for
achievement of more output then it leads to high productivity. This leads to rise in profitability of
business.
Stock and Waste- These are the another method for monitoring food production. There
are many kitchens which is facing struggle due to stock rotation for several reasons (Boelee,
2013). Chefs always take freshest, looking of products from store rooms, items are not placed at
right place for ensuring older stock, training is not provided to chefs and so on. Similarly, waste
should be minimised through reviewing stock management and food delivery processes. The
ways should be viewed for improving menu planning, reducing waste, training staff about
minimisation of waste.
Staff Performance- It is the method of monitoring food production where performance
of staffs and employees are to be evaluated in an effective and efficient manner. The
Document Page
performance of staff helps in achievement of goal and objectives in an effective and efficient
manner. They should perform each and every work in an effective and efficient manner. They
have to work in team, cooperate among each other, using equipment, providing high customer
service and so on.
When plan is not working as per decided then, manager has to deal with it. They need to
monitor things which are as follows:
Things to be
Monitored
How Why When
Record Inspections The record inspections
can be done through
inspecting each and
every records in
appropriate manner to
make plan work
accordingly.
In order to measure
hygiene and safety
issues, record
inspections has to be
performed.
It is needed to be done
in every week so that
positive outcomes can
be achieved.
Productivity This can be measured
in terms of demand
and supply of
consumers so that
productivity can be
improved.
Due to lack of
resources, productivity
has decline which
should be measured.
This is required to
measured in every one
months so that issues
related with
productivity can be
reduced.
Stock and Waste The stock and waste
can be measured
through waste and
stock minimisation
techniques in proper
manner.
For quality control and
waste management, it
is very important to
monitored stock and
waste of business.
It is monitored
quarterly basis to
know about
requirement of stock
and minimisation of
waste in an effective
and efficient manner.
Staff Performance The staff performance
should be monitored
The staff performance
has to be monitored in
It is monitored every
month to solve issue

Secure Best Marks with AI Grader

Need help grading? Try our AI Grader for instant feedback on your assignments.
Document Page
by evaluating staff
turnover and knowing
their skills and
capability.
order to know about
lower customer
satisfaction.
related with customer
satisfaction so that
positive outcomes are
attained.
P9 Explain the possible effects of deviations to established processes and procedures
The effects of deviations need to be established processes and procedures so that set
outcomes can be attained in an effective and efficient manner. The consequences among planned
and happening in terms of financial, human and equipments are as follows:
Financial- The planned was made to earn more profits by implementing new machinery
in food production (Drechsel and et. al., 2015). As it was implemented in business but employees
working in it has declined to adopt such new machinery as there were habitual with existing one.
This resulted loss to business as they have implemented new machinery along with spending
huge cost for providing training and development to their working force. This deviation created
loss to business and increase cost to company. Therefore, the planned made is for rising high
profit margins by implementing new machinery for production but employees working has
denied to accept after taking training from trainer regarding use of new machinery in business.
With monitoring of record inspection method, new machine should be implemented in an
effective and efficient manner.
Human- The main aim of organisation is to rise their profits by 20% in next one year by
producing high quality food to their consumers (Galtier, 2013). For that they have implemented
new rules, regulations and policies to manufacture high quality products and services. On the
other hand, employees were leaving organisation as they were demotivated and staff
performance was low. While monitoring through help of staff performance method, it founded
that employees were not praised and appreciated so they were leaving organisation. This resulted
into low productivity as well as staff turnover. Here, business has to motivate their working force
in terms of financial and non-financial benefits so that they stay in organisation and achieved set
outcomes.
Equipment- The planned was to adopt new machinery and equipments at organisation by
using updated technology at business. But there was deviation, as latest technology was adopted
in business but maintenance was not performed accordingly so productivity was decline as per
Document Page
expected one. With monitoring of productivity method of food production, it is possible for
business to perform proper maintenance of equipment so that high production can be done. It is
very important to use updated and latest technology in an effective and efficient manner so that
deviations can be reduced. Main plan was to adopt new technology in business for maximum
production but lack of maintenance leads to decline in productivity level.
These are the possible effects of deviations such as staff turnover, decline in productivity
level and so on. For resolving such, established processes and procedures should be made in
terms of monitoring of various methods so that goal and objectives can be attained and achieved.
The gap is found between planned and happened in term of financial, human and equipments.
M4 Compare approach to monitoring food production and their success in identifying potential
variances, their impacts and how these are dealt with
There are various approach to monitoring food production method along with their
success in identifying potential variance, impact and ways of dealing with them are as follows:
Record Inspections- This approach is used for inspecting various records such as food
delivery, cooking, reheating, hygiene inspections and so on (Jayne, 2012). It is very important to
record each and every aspects for positive outcomes. In context of food production, record
inspection is more required to get effective results. If food delivery is not maintained by
organisation then it can impact profitability ratio of business. It is important to have proper
record inspection in food organisation for better planning.
Productivity- It is approach to know about productivity level of organisation at
marketplace. With such approach, level of production is known in proper manner to gain positive
results. This assist in knowing about skilled and capable staff possessed by business. The input
should be accurate to produce output. Both should be matched with each other in appropriate
manner.
Stock and Waste- It is the most important approach which is used mostly in
manufacturing or production industry to know about stock as well as waste made by business
(Njeru and et. al., 2013). There are various reasons due to which stock and waste are occurred in
organisation that decline profitability ratio. There are various tools which are used in identifying
stock and waste of business so that positive results can be gained.
Document Page
Staff Performance- This is also essential approach for monitoring of food production.
The performance of staff indicate profitability of business so they should be treated in positive
and effective manner. It is important to motivate employees in an effective and efficient manner.
After analysis of various methods of monitoring of food production, the business should
adopt staff performance as they are liable to achieve business goal and objectives in an effective
and efficient manner. With such approach, results provided are correct and accurate that leads to
attainment of business objectives. The deviations should be analysed and plan should be made
accordingly to achieve gap among expected and actual standards.

Paraphrase This Document

Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Document Page
REFERENCES
Books and Journals
Amorim, P. and et. al., 2013. Managing perishability in production-distribution planning: a
discussion and review. Flexible Services and Manufacturing Journal. 25(3). pp.389-
413.
Boelee, E. ed., 2013. Managing water and agroecosystems for food security (Vol. 10). CABI.
Drechsel, P. and et. al., 2015. Managing water and fertilizer for sustainable agricultural
intensification (No. 613-2016-40784).
Galtier, F., 2013. Managing food price instability: Critical assessment of the dominant doctrine.
Global Food Security. 2(2). pp.72-81.
Jayne, T. S., 2012. Managing food price instability in East and Southern Africa. Global Food
Security. 1(2). pp.143-149.
Njeru, E. M. and et. al., 2013. Managing soybean for enhanced food production and soil bio-
fertility in smallholder systems through maximized fertilizer use efficiency.
International Journal of Agriculture and Forestry. 3(5). pp.191-197.
Rogachev, A., Mazaeva, T. and Egorova, E., 2015. Economic Mechanisms for Managing Food
Security in the System" Production-Consumption-Import". Asian Social Science.
11(20). p.185.
Tonkin, E. and et. al., 2016. Managing uncertainty about food risks–consumer use of food
labelling. Appetite. 107. pp.242-252.
Document Page
1
1 out of 9
circle_padding
hide_on_mobile
zoom_out_icon
[object Object]

Your All-in-One AI-Powered Toolkit for Academic Success.

Available 24*7 on WhatsApp / Email

[object Object]