Managing Food Production : PDF

Managing Food Production

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
LO 1.................................................................................................................................................3
Types of restaurant system : .......................................................................................................3
. Influence on design of range of food preparation and production system ...............................4
LO 2 ................................................................................................................................................5
Key principles for planning food preparation and production ...................................................5
Methods for planning food preparation and production.............................................................5
Methods for planning food preparation :....................................................................................6
TASK 2 ...........................................................................................................................................7
LO 3.................................................................................................................................................7
Resources required in order to deliver consistent, safe and timely food production operation. .7
Process and procedure required in order to ensure resources are well managed .......................8
Standard operating procedure ....................................................................................................8
TASK 3............................................................................................................................................9
LO 4 ................................................................................................................................................9
Methods to monitor food production..........................................................................................9
Possible effect of deviations 400.................................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
The study has cover the various methods of production and preparation which is used in
order to prepare food. The study will also cover the key principles of food production and food
preparation. As well as it will also try to explain the various resources which are needed in order
to deliver safe and timely food production operation. It will also highlight standard operation
procedure chichi is used in order to ensure that food production of restaurant meets its key
performance indicators. The study will also give an overview of methods which can be used in
order to monitor food production. The resources which will be required to open a new restaurant
business has also been explained in a study. It will also cover the methods which can be used in
order to monitor food production. All the above points have been explained with the help of
Hazev restaurant. It is situated in UK(Rasul, 2016). It is a Turkish restaurant which is one of the
best restaurant of London.
TASK 1
LO 1
Types of restaurant system :
There are different types of restaurant system. The restaurant varies from fast food chain
to dining restaurants. Here three different types of restaurant system has been discussed in order
to understand different types of restaurant system.
Family style restaurant : This type of restaurant are also known as causal style restaurants.
Hazev restaurant comes under this type of restaurant.
The restaurant usually include variety of food production methods such as curing food,
grinding and marinating, food termination, boiling and frying, steaming and mixing, preserving
and packaging of food products by vacuum packs etc(Carley and Christie, 2017). As Hazev
restaurant provides Turkish food, healthy food, kebabs, desserts as well as tea and vegetarian
food therefore method which is adopted by such restaurants for food preparation are baking in
order to make desserts, boiling for preparation of foods, simmering for preparation of kebabs and
other dishes, frying such as hot salt frying, stir frying, deep frying etc. 75
Fast food restaurant : Barburrito is a UK based restaurant which provides fast food. The
restaurant sell fresh food to its customers. In order to prepare Mexican food the restaurant use
different methods of food production which are gasification of soft drinks, fruit juice processing,
food fermentation which is used in order to make alcoholic drinks such as beer, cider and wine.

Emulsification is also used by restaurant in order to make creamy sauces, candy and to make
margarine etc. Margarine is used by fast food restaurants or any other restaurant in place of
butter. As it good for heart(Tonkin and et.al., 2016). In order to prepare food the restaurant use
various food preparation methods such as searing, stewing, seaming , microwaving in order to
bake breads and prepare bake foods, roasting, grilling etc.
Food truck : Scotties coffee van is a type of food truck and coffee shop which is located in UK.
In order to produce food the restaurant use different types of food production methods some of
them are emulsification, pasteurization, food fermentation, grinding and marinating etc. While in
order to prepare food restaurant sugaring, salting, souring which comes under chemical
techniques while some cutting, dicing, grating, miling and mixing are some other techniques
which is used by the Scotties coffee.
The various methods which has been discussed above help the restaurants to meet the
requirement of their business. The three above restaurant which has been discussed above are
popular restaurants of UK(Butsic and Kuemmerle, 2015). These restaurants try to provide safe
and healthy food to their customers. Consumers holds the right to expect food which is safe for
their health and is of high quality. Therefore these restaurant assures to provide a good quality of
physical as well as managerial resources which will help the restaurants to satisfy the needs of
costumers.
As now a days the consumers are getting more health conscious therefore Hazev
restaurant tries to provide healthy foods to its customers. The company make food by keeping in
view the safety of its customers.
. Influence on design of range of food preparation and production system
The various range of food preparation and food production system help company to meet the
requirement of business. Hazev restaurant use the various production and preparation methods
which help company to meet the requirement of business.
The above stated methods help restaurants to remove toxics for the food material, it also
helps the Hazev in easy marketing(Jeremiah, 2019.). The preparation of healthy foods helps the
restaurant to provide healthy and safe diets to its customers which also help company to increase
its brand image.
In order to remain healthy it is required that people should intake adequate amount of
protein and minerals in it diets and therefore in order to make sure that customers get healthy

food it is required that restaurant should involve good food production and processing methods
in order to prepare food for customers.
LO 2
Key principles for planning food preparation and production
The Hazev restaurant make sure to follow the following principles of food production of
various foods :
Milk : Milk is stored in a clean container which is covered tightly. Milk is always boiled raw.
And if water is to be added in milk than boil water should be used.
Eggs : the eggs should be cooked on low heat. Do not consume raw eggs as it might consist of
germs. Make sure that the eggs are cooked well so that all the germs are destroyed.
Pulses : Pulses should be washed quickly before cooking it. In order to ensure that pulses are
perfectly cooked it should be stored in water. The salt can be added to pulses while cooking. The
water in which the pulses are soaked or cooked can be used as it contains many proteins and
minerals which is of better use(Komaiko and McClements, 2016).
Fruits : some of the fruits are such that which can be eaten raw as it consisted of useful things.
While if such food is cooked than protective value is destroyed. For example some fruits are
cooked so well such as preparation of fruit jams due to which food protective value is destroyed.
Starchy plants : the potatoes should be well cooked with their skin on. The potato along with skin
can be consume. As the skin contains vitamins and minerals. All the starchy plants needs to be
cooked well.
Some other principles which is used by Hazev restaurant in order to prepare safe food are :
The company make use of those foods which are not easily damaged while transportation or due
to accident
Food is made at the time of order as the delay in eating cooked food causes the growth of
microorganism in food
The food is stored at a careful temperature
Methods for planning food preparation and production
There are three types of methods which is used for food production :

Conventional method : The process generally involve that restaurant will buy raw material and
its workers will store, cook and serve foods to its customers. The restaurant using this type of
method there workers will usually involves in preparing raw ingredients in morning for meal.
Traditional parties :In such type of method the raw food are purchased as per the need. And the
workers prepare the food just before the service of meal. This type of method is however quite
expensive as it requires to operate manpower, space, equipment as well as energy to meet
requirements(Kakde and et.al., 2017).
Convenience method : convenience method usually involve the process in which food is
prepared and frozen in order to use it for the later purpose. It helps the restaurants to save their
valuable time.
Centralized method : It is a type of food production method in which food is cooked at one
place and then it is transferred to other place where the food is served to customers. This type of
method is commonly used in catering environment where the food is cooked off site and then it
is served at the venue of guest. This type of method is costly as it requires a cost of transportation
, cost for storage and investment to be made of serving materials.
Hazev restaurant however use the first as well as second method in its food production
process which are conventional method and convenience method. The reason behind using both
method is that some foods require to be prepared at time of serving while some foods such as
chicken, noodles etc., are cooked in prior and the time of serving the final dish is
prepared(Reese, 2016).
Methods for planning food preparation :
Food preparation can be defined as a art, skill and meal preparation which is used in
order to prepare foods.
Baking : Baking can be defined as a technique which is used in order to cook food by cooking it
for a long time normally food is cooked in an oven or it can also be done in hot ashes or stones.
There are many types of baking such as blanching, braising, infusion, blanching, coddling,
pressure cooking, simmering etc.
Broiling : Broiling is similar to grilling where the heat source come directly on top. Such method
is generally used in order to broil dishes such as beef, fish and chicken.
Frying : Frying in simple words can be defined as cooking of food in a oil or fat. There are
several types of frying such as deep frying, stir frying, pan frying and saueting.

Deep frying : The food is fried by completely dipping the food in oil
Stir frying : the food is cooked on high heat in oiled pan
Pan frying : the food is cooked on a pan with some oil
Sauteing : Food is cooked partially means the food is browned from one side while on other side
small quantity of fat or oil is put.
Roasting : The food is cooked at high temperature it is generally high from temperature which is
used in baking. The temperature which is used in order to cook food is 500 F.
TASK 2
LO 3
In order to open a new restaurant which is Tasty bites a fast food chain various resources
will be needed in order to run business successfully.
Resources required in order to deliver consistent, safe and timely food production operation
Raw materials : In order to ensure consistent, safe and timely food production operation the
proper raw material is needed by Hazev restaurant. Raw material includes sugar, salt, water,
pulses, rice and many other things.
People : The restaurant requires to recruit an efficient employee such as chef who are experts in
their field. The employees are involved in various activities of restaurant such as preparation of
food, serving to customers, managing staff, etc(Harrison, 2017). therefore in order to perform
such activities it is needed that restaurant should have efficient employees within the restaurant
so that it can be run successfully.
Machinery : The various machineries are required in order to run business successfully such as
machinery for cleaning purpose, machinery for cooking such as oven, microwave, to mix
ingredients, to check quality of foods, refrigerator etc.
Finance : It is the most important resource which is needed by almost all organisation in order to
give wages to its employees, to buy raw materials and to purchase machinery.
Managerial resources : In order to manage different operation of business a proper management
is required by the restaurant.
These all resource will collaboratively help the Hazev restaurant to efficiently manage
food production operation.

Process and procedure required in order to ensure resources are well managed
Plan resources : The resources which has been discussed above are the major resources which is
needed by a Tasty bites in order to start its business.
Acquire resources : In order to acquire resources such as skilled and talented employees
restaurant should conduct an interview and try to recruit such personnel which is able to
contribute to the success of organisation(Baranowski and et.al., 2015). Should purchase
equipment such as refrigerator, cooking utensils etc.
Maintain resources : the equipment, infrastructure, human capital and finance of department
should be managed properly
Dispose resources : The company can dispose resource such as inefficient personnel, and
machines which is not in much use etc.,
Standard operating procedure
Tasty bites should try to write such procedures which helps the company for safe food
handling. A company should involve such aspects which involve every points related to taking
orders to process payments. It will help employees in order to improve productivity, teamwork
and efficiency.
Meals mandates : As per the food law which is made by local health departments, the Tasty bites
should have written methods and operation procedures for preparation of food and giving
services including monitoring, record keeping, taking corrective action etc. these standards
should be reviewed by employees during routine health inspection(Medina and et.al., 2018).
Preparation Protocol : It should cover rules for heating, labelling, hand washing and other
practices in order to provide food borne illness. For example to cool cooked items at 132 to 65
degree Fahrenheit in 2 hours.
Big picture : The SOP will not only help Tasty bites to involve health related rules and
regulations but it also involve the guidelines related to booking tables and to cash out credit card
tips etc. For example the SOP which is designed for bartender must include practices which
avoid drunken guest.
Make it work : In order to make it work the restaurant should try to resolve the issues if there is
any between two employees or two department.

TASK 3
LO 4
Methods to monitor food production
In order to inspect that whether the food production process is safe and efficient Tasty bites can
use the following methods of monitoring :
Visual observation : The staff should see that whether the food which they are using is good for
consumption or not(Wang and Yue, 2017). The staff should monitor effectively the food
production, in order to make staff aware about this proper training should be given to them. The
restaurant can use posters which help them to differentiate between conforming and non
conforming products.
The restaurant should also involve following practices such as :
Inspecting the incoming stock or raw materials
Monitoring the practices of other staff
to regularly inspect the food which has been stored
In order to maintain a clean and hygienic environment within the restaurant a regular checking of
cleanliness in premises, resources needed to perform various task etc. should be done
Temperature of Fridges, bain maries, dishwashers should be regularly checked.
Temperature measurement :
In order to check the food production a proper thermometer should be provided in order
to check temperature. Probe thermometer can be used by company in order to properly check
temperature of food.
The management and staff should check the temperature of food
It should be ensured that thermometer is placed at centre.
Clean and sanitise the thermometer periodically in order to avoid contamination when used with
different food.
Time measurement : In order to ensure that results should be accurately interpreted 24 hour
system should be used. A fix time should be set for cleaning purpose regularly or periodically
which will help to assure that no contaminated food is used in food preparation.
Possible effect of deviations 400
If the process which has been discussed in order to monitor food production is not
managed efficiently than it will result in huge loss of resources. For example if food is not

checked regularly by staff than it may result in contamination of food which in turn will cause
loss to restaurant in terms of raw materials, foods and finance(Food safety, 2019).
Refrigerator storage is most widely used practice in restaurant in order to control the
growth of perishable foods. The negative result of using this method is that , there is potential
risk of development of microbial hazards which results in food borne diseases. Therefore in
order to avoid such type of risk it is necessary to control the storage temperature of refrigerator
in order to maintain the quality of food. It will also help to provide safe foods to the customers.
Similarly it is also necessary that time should also be monitored or controlled. Time
control plays an important role in order to keep the food safe. The food should be properly
checked within the regular interval otherwise it may result in growth of pathogens and
microorganism in food which will result in contamination of food.
Food may cause a health hazard if microorganism are invaded in a food and is consumed
by humans. The growth of pathogens in food is a result of combination of growth temperature,
growth of chill temperature, time and temperature storage(Food spoilage. 2019).
However it can be said that Tasty bites should monitor the food production otherwise it
will be great threat to resources of company, customers of company as well as image of
company.
CONCLUSION
Food production can be defined as a process which is used in order to transfer raw
material into prepared food products. A process generally involves converting of raw material by
cooking and combining the raw materials in order to prepare dish. The study helps in
understanding different types of restaurant as well as food preparation and food production
process. There are various key principles related to food production and food preparation which
helps the industry or company which is related to production and preparation of food such as
restaurants and hotels. It help restaurants and hotels to ensure healthy practices in its food
production and preparation process. The various methods has also been discussed in study which
helps in which is used in preparation of food as well as production of food such as frying,
broiling, steaming etc.

REFERENCES
Books and Journals
Baranowski, J. and et.al., 2015. Systems and methods for instant food preparation. U.S. Patent
9,066,627.
Butsic, V. and Kuemmerle, T., 2015. Using optimization methods to align food production and
biodiversity conservation beyond land sharing and land sparing. Ecological
Applications, 25(3). pp.589-595.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Harrison, C., 2017. Food preparation system and method. U.S. Patent Application 15/414,407.
Jeremiah, L.E., 2019. Freezing effects on food quality. Routledge.
Kakde, S., Bhopal, R.S., Bhardwaj, S. and Misra, A., 2017. Urbanized South Asians'
susceptibility to coronary heart disease: The high-heat food preparation
hypothesis. Nutrition, 33. pp.216-224.
Komaiko, J.S. and McClements, D.J., 2016. Formation of food‐grade nanoemulsions using low‐
energy preparation methods: A review of available methods. Comprehensive Reviews in
Food Science and Food Safety, 15(2). pp.331-352.
Medina, S., and et.al., 2018. Food fingerprints-A valuable tool to monitor food authenticity and
safety. Food chemistry.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development, 18. pp.14-25.
Reese, R.J. and et.al., 2016. Food preparation apparatus and methods. U.S. Patent Application
14/947,130.
Tonkin, E. and et.al., 2016. Managing uncertainty about food risks–consumer use of food
labelling. Appetite, 107. pp.242-252.
Wang, J. and Yue, H., 2017. Food safety pre-warning system based on data mining for a
sustainable food supply chain. Food Control, 73. pp.223-229.
Online
Food safety. 2019. [Online] Available through<https://www.foodsafetymagazine.com/magazine-
archive1/december-2005january-2006/issues-in-time-and-temperature-abuse-of-
refrigerated-foods/>

Food spoilage. 2019. [Online] Available through <https://www.toppr.com/guides/evs/mangoes-
round-the-year/food-spoilage/>