Managing Food Production: PDF

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
P1. Food preparation with production systems............................................................................1
P2. Influences on designs of various systems related to food preparation as well as production
systems.........................................................................................................................................2
M1. Compare and contrast of food preparation addition to food production systems................3
P3. Underlying principles............................................................................................................4
P4. Methods to plan food preparation also with production........................................................5
M2. Different approaches for planning food preparation addition to production........................6
D1. Evaluation of systems associated with food production together with preparation..............6
TASK B ..........................................................................................................................................6
P5. Resources required for delivering food production systems in consistent, safe and timely
manner..........................................................................................................................................6
P6. Processes along with procedures to ensure effective management of resources...................7
P7. Standard operating produres (SOPs).....................................................................................8
M3. Examples of SOPs used in managing resources with performance indicator......................9
TASK C...........................................................................................................................................9
P8. Application of methods for monitoring food production .....................................................9
P9. Possible effects of deviations to established processes and procedure................................11
M4. Compare the approaches to monitor and food production.................................................12
D2. Examples related to approaches as well as methods for planning food preparation and
recommendations for SOPs........................................................................................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
In hospitality industry, food production management is important element that helps in
preparing food by using scientific approaches (Barrett, 2013). Food production generally
involves aspects related to cleaning, segregating, presenting eatable commodities as well as
adding ingredients in exact quantity. All the firms working in such industry have separate
department that manages produced food in order to satisfy their guests addition to with with
healthy and tasty food. To gain knowledge about managing food production, Moor Nathan
Restaurant is selected which is one of the newly opened restaurant in United Kingdom. It has
warm dining rooms along with hand printed wallpaper. The restaurant will deliver British dishes
that will be produced through using French techniques. The report discusses about different types
addition to influences on food production design as well as production systems. It further
includes key principles to plan preparation with production of different food items. At last, the
report involves variety of methods that can monitor food production and helps in identifying
variances together with taken actions for ensuring efficient with safe operations.
TASK A
P1. Food preparation with production systems.
Managing food by Chefs or professionals is directed by standards addition to policies so
that food processing companies performs activities Food production involves practices to
transform raw ingredients or materials to make ready to eat dish that can be consumed by
humans either at houses or companies within hospitality industry. In addition, food preparation is
said to acts in which food is prepared for eating purposes. It involves choosing, measuring
addition to combining various ingredients in orderly manner in order to get desired outcome. The
Chef of Moor Nathan Restaurant has planned to introduce the restaurant in the market for which
they are adopting distinct ranges of food production addition to preparation systems (Food
preparation and production systems. 2018). Some as as described:
Food Preparation systems
Baking: It is tradition cooking method where in food is generally prepared by through
dry heating options in microwave ovens. In earlier time, food was baked through hot ashes
addition to hot stones. The system will be used by culinary artists of Moor Nathan Restaurant
while preparing cookies, cakes, pastries, pretzels and quiches having bread in middle.
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Frying: In this system, food is prepared in hot oils by shallow frying components in pan
or deep vessel. Techniques in frying are pan fry, deep fry, shallow fry addition to sautéing fry.
Among all deep fry option is mostly preferred in any hospitality industry. Managers of the
restaurant are planning to prepare food items including doughnuts, pakoras, French fries and
instant noodles with the system.
Food production system
Cook chill system: It is among the simplest food production system in which food
component are friezed at 0 to 3°C addition to 32-37°F nearly for 80 minutes in pressurized
temperature conditions. According to customers orders, various food items are produces for
serving aspects (Bastian and et. al., 2013). Experiences professionals of Moor Nathan Restaurant
are planning to opt the system while serving hot eatable items that do not requires more time in
customer waiting.
Sous Vide: Herein, food items are produced, parted, cooked addition to ice-clogged at -
20°C in various kitchens. Food is generally preserved with this system for almost eight weeks
prior to reheating and recooking for final serving. The Chefs of chosen firm are planning to use
Sous Vide system so that they can lock nutrition as well as maintain quality of food items
including vegetables, cottage cheese, chicken addition to bacon..
Professional experts of Moor Nathan Restaurant are planning to adopt all the above
mentioned systems so to offer hot dishes addition to quality eatable items as per the customers
demands so to make them happy as well as satisfied.
P2. Influences on designs of various systems related to food preparation as well as production
systems.
The government authorities of United Kingdom has governed legislations along with
rules that are mandatory to be followed by all business concerns within hospitality industry at the
time they are designing systems for preparing and producing eatable food items. In dynamic
environment, various factors results in influencing surrounded food areas. Various factors
impacts of food quality that results in stale food which results on spoiling brand image addition
to meeting business and customer requirements. Managers of Moor Nathan Restaurant has
identifies following factors that can influence designs of certain food preparation addition to
production systems:
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Cooking range: At food processing company, electrical addition to gas tools are
connected with moveable cylinders. Proper assessments of such equipments is very necessary
and for this, Moor Nathan Restaurant Chefs has hired skilled candidates who will time to time
update all the kitchen equipments so to provide safe working environment to working personnels
in the new restaurant. It will result in influencing efforts of other junior Chefs to prepare food
with distinct designs and meet all the customer requirements in effectual ways.
Ventilations: Such factor constitute equipments related to large and small chimneys that
pull out steamy fumes, oil smells, oil particles along with stains from every corner and makes the
working area fresh. The owners of the restaurant have produced a kitchen map in which proper
ventilation facilities will be provided that will result in improving work abilities of staff members
in influencing food designs through improved quality that leads to attract more clients and
meeting all requirements of business effectively.
M1. Compare and contrast of food preparation addition to food production systems.
Comparison between food production with food preparation systems:
Basis of Comparison Food production system Food preparation system
Meaning Food production systems are
said to the procedures along
with infrastructure which in
involve in feeding or meeting
customers requirements for
food (Davis and et. al., 2018).
Food preparation systems
involves practices of using
skills on order to prepare
dishes that can meet customer
requirements.
Procedure
(designing process for meeting
requirements)
Managers of Moor Nathan
Restaurant are planning to
work through flourishing,
gathering processing,
bundling, transporting,
promotion, consumption and
disposing items associated
with food.
The experienced Chefs of
company are planning to adopt
operational steps of receiving,
storing, preparing as well as
cooking the food in order to
make tasty and healthy eatable
dishes that can result in
meeting requirements of
customers (Boelee, 2013).
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Similarities among the systems:
Food production system and food preparing systems are used to serve hot dishes that can
satisfy customers demands and retain them for longer time. Both systems will be used at Moor
Nathan Restaurant so to achieve huge revenues through catering ready to eat products.
P3. Underlying principles.
Food preparation is defined as the ongoing procedure where all the hotels and
restaurants creating different types of food in order to attract customer effectively. Moor Nathan
restaurant follow different principle in order to planning food preparation and production are
discussed below:
Principle of time and money – This principle followed by the different restaurants and
hotels to save time as well as money effectively. It is applied by them when preparation and
production of food for customers (Early, 2012). It is important to discover both to assure about
the food and efficiently analysis the value can be offered to end users and clients. Thus, it is
defined as crucial process in the context of Moor Nathan restaurant to set up, guaranteed and
cost effective food. Furthermore, it helpful to create good decision making as per the customer
health.
Principle of Nutrition – It is defined as crucial principle that has to be important during
to preparing and producing food production. The Moor Nathan should have proper information
of their customer after that according to diet prepare food that will be helpful to analysis its taste
and choices before cooking food. The selected restaurant is pursuing nutrition level in their menu
card during to food preparation and producing system. It will analysis the consumer order food
according to their taste & preferences.
Principle of clean – The particular principle follow by every restaurant that helps to
attract customer effectively. If restaurant does not follow the particular principle so people does
not like to come in the restaurants. As a result brand image of the restaurant fall down in the
market. During to preparing and production of food require to keep clean place and cooking
healthy food for clients. As a result Moor Nathan cover more area and generate more profit.
Principle of Quality – It is most important principle that helps to get certificate of good
quality food from food production officer. If restaurant does not follow this principle so it will
show negative impact on the restaurant like cancel licence. To preparing and production food
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require maintain quality of food that helps to attract customer in large numbers. Moor Nathan
restaurant always focus on food quality that make different from other restaurant. As a result
they cover big market area and people visit to eat good quality food.
P4. Methods to plan food preparation also with production
Planning food preparations addition to production are characterised as critical aspect to
transform unfinished components into eatable food or in other forms. To sustain in dynamic
competition in the hospitality industry, planning plays crucial aspect in forecasting future
demands addition to supply of eatable products and time allotted in their preparation together
with delivery (Fink-Gremmels, 2012). Under planning, organisational Chefs estimates quantity
of products required in preparing final dish, time taken to deliver food items to final consumer
and regularly estimates demand with supply in context to numerous products. By using checklist
method, respective function is performed. Other than this, financial managers considers
budgetary aspects while human resource management team focuses on available manpower and
their motivation level to prepare the dishes on set time. Food or dishes that Moor Nathan
Restaurant will provide must be appreciated or favoured by market audiences as it will benefit in
gaining more returns and strong brand goodwill. Further, these all will help entrepreneurs of the
restaurant to devise food production plan. Following are methods that will be adopted by
selected restaurant Chefs for planning food preparation along with production:
Conventional method: If Chefs of Moor Nathan Restaurant will use this method they
they will properly specify customers expectations by acknowledging the services in proper
manner. It involves purchasing food raw which is further stocked, cooked as well as served to
potential diners. The restaurants that are using the method their personnels works early for
preparing raw components for particular meal services. For example, if staff members of chosen
restaurant will serve dishes that needs much time in preparation such as meat or cake then in
such case that will opt conventional cooking method in order to buy half cooked commodities
addition to storing them till the time they are not demanded.
Centralised method: Another method that is opted by large chains that look forward for
contracting measurements that are generally connected with food production (Fuldauer and et.
al., 2018). Professionals of chosen business concern can use the method to deliver eatable food
commodities as per home delivery aspects.
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Convenience method: The method is generally used by food processing business to
prepare dishes that do not need much time in preparations. These types of dishes also not require
huge efforts by Chefs in the preparation. For example, to prepare ready to eat addition to portable
frozen eatable commodities including fries, Maggie addition to shelf stable food, selected
restaurant Chefs can go with convenience method. It also helps in satisfying customer demands
for the requirements of quick delivery of food in less durations.
M2. Different approaches for planning food preparation addition to production
Planning food preparation as well as production comprises convenience approach,
centralised approach addition to conventional approach that are also preferred by Chefs of
selected food processing company. For instance, conventional approach is used to prepare food
that requires more time where as convenience approach is opted for producing dish that is
prepared in less time duration (Gouel, Gautam and Martin, 2016). In addition, centralised
approach is favoured to deliver eatable commodities at customers home but conventional
methods is used to satisfy demands of eatable products for the customers that visits the
organisational place to enjoy healthy food items.
D1. Evaluation of systems associated with food production together with preparation
Systems that are related to food production are Cook chill system and Sous Vide where
as systems with food preparation are Baking and Frying. Adoption of cook chill system will
benefit the Moor Nathan restaurant in easy catering as well as forecasting demand. At same time,
the system will result in additional costs to the company as it requires costly equipments. On
other hand, Sous Vie system aids benefits in locking nutrients and maintaining quality of eatable
products but only protects foods from bacteria that is in small quantity. Baking system provides
advantages of cooking food in less duration but these also requires huge equipments that adds
more costs to the restaurant. Frying system aids in providing crispy tastes as well as coats firm
over foods that keeps inside component tender and juicy but the system causes negative health
effects due to availability of unhealthy addition to unstable oils in dishes.
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TASK B
P5. Resources required for delivering food production systems in consistent, safe and timely
manner
Food production operation is the critical procedure for all restaurant industry in which
manager uses different types of resources in order to deliver quality food products. It involves
man power, cost, machines and safety measures which helps to deliver food items at reasonable
cost. Some resources are required in Moor Nathan Restaurant in order to deliver healthy, timely
and safety food that are as explained:
Raw material - This means organization should have proper raw material such as fruits,
vegetables, spices and ingredients in order to deliver fresh and tasty food (Lautenbach and et. al.,
2013). Moor Nathan Restaurant have such all resources that is full of nutritions and vitamins
that helps to deliver food production operations effectively by providing high quality dishes.
Clean Kitchen - Clean place are also required within Moor Nathan Restaurant that helps
to deliver proper food management. It helps to maintain the hygiene while delivering food item
and make healthy foods. The chefs of Moor Nathan Restaurant feels and work better getting
clean place to prepare food item.
Gas, power and water – These are important resources which should be use by Moor
Nathan Restaurant in order to deliver food production operation. It is required for chef who
prepare food with the help of gas, power and water. Therefore, such resources in all restaurants
to prepare the food items and deliver to customers.
Herein, all above resources are required to maintain and deliver the food operations
effectively. If manager are able to provide all resources then it can provide better quality of foods
at well places. Clean kitchen is also critical matters for chefs as they need clean kitchen to
prepare food which keep customers healthy and safety.
P6. Processes along with procedures to ensure effective management of resources.
Resources plays important role while preparing food in any hospitality concerned
organisation. Herein, resources are said to personnels, inventories, ingredients, gas, electricity,
tangible assets and many more. In order to effectively managing all the available resources,
managers of Moor Nathan Restaurant are working to carry forward distinct procedures together
with processes that are as follows:
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Planning capacity with managing demand: Herein, management team of Moor Nathan
Restaurant will first estimate the resource requirements through analysing existing quality
addition to quantity levels that are available at workplace (Maseyk and et.al., 2017). They will
develop reports for current resources and will later forecast demand, capacity with supply so to
plan and manage scarce resources which will help the restaurant professionals to meet business
addition to customers requirements in effectual manner.
Utilising resources: When managers properly ascertain demand with capacity, further
working is to frame and implement aspects that can result in optimum resource utilisation to
acquire real outputs. Professional of the restaurant are working to ensure proper usage of
available resources towards right directions as well as at right duration that will benefit the entity
in benchmarking performances, saving excess costs, reviewing timely actions together with
acquiring beneficiary results that will help in leading to meet targetted customer demand and
business requirements in efficient manner.
Tracking progress together with time: At this phase, human resource managers of the
selected business concern will maintain proper records for available inventories or ingredients
addition to track requirements of additional resources according to forecasted demand and
capacity aspects (Molden, 2013.). Through this, it will be identified how kitchen personnels will
be using resources together with helpful in making purchase decisions for resources in accurate
time so to eliminate understock conditions for preparing items while it is peak time on normal
working durations. Tracking resources and improving progress will help in effectively managing
all types of resources which will aid in fulfilling business and customers preferences.
Thus, when managers of Moor Nathan Restaurant will adopt the mentioned procedures
they will succeed in managing resources effectively and attain benefits of fulfilling overall
customers needs along with business needs.
P7. Standard operating produres (SOPs)
Standard operating procedures describes written instructions that helps personnels to
carry forward routine addition to complex activities. In addition, Moor Nathan Restaurant also
have to adopt various legislations and policies so to execute numerous operations. Producing
such procedures requires huge planning as well as preparing prior to writing documents as it
includes steps of developing list of business processes, planning procedures, talking with staff
members, writing as well as reviewing process and at last maintaining process. Further, key
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performance indicators are used to check the procedures so to properly fulfil organisational
requirements (Ceta, 2019). Various standard procedures that should by adopted by newly opened
restaurant managers for ensuring performances of food production systems are empowering
personnels addition to finance and administration. For instance, to empower staff, managers of
the restaurant have to set standards for hiring skilled and competing personnels who can conduct
activities of food preparation and production effectively. Further they should be provided
training sessions for all staff members and corrective actions must be taken for ensuring
discipline and reviews should be taken through feedbacks which will benefit in meeting
requirements of performance indicators in productive aspects. Other then this, finance and
administration is another indicator that will help in setting all the activities related to billing
functions comprising collecting funds as well as purchasing raw materials that will help in
maximising cash flows together with conducting purchase activities in impressive manner.
M3. Examples of SOPs used in managing resources with performance indicator.
The managers of Moor Nathan Restaurant should adopt the SOPs examples of
empowering staff members as well as administrating finance activities. In context to empowering
staff members, managers should set various standards for evaluating training programs and
providing feedbacks that will help in effectively managing personnels (Parizeau, von Massow
and Martin, 2015). In contrary, adopting another SOPs example of administrating finance will
result in setting standards for collecting, billing together with budgeting procedures that will help
in maintaining account books as well as properly conducting operations associated with
collecting funds and meeting purchasing payments that will result in managing performance
indicators effectively.
TASK C
P8. Application of methods for monitoring food production
Monitoring food production means to analyse the production process, storage and
distribution procedure with the help of monitoring system that helps to deliver better quality of
foods. Monitoring food safety is key mechanisms that plays function of control hazards and
implementing proper compliances in order to provide safety to eatable items. Such monitoring is
closely related to legislations that supports business to maintain status in context to food
production safety. It is important for every food industry to provide a qualitative and
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quantitative food to customers. It depends on food inspectors who detect food safety problems
and ensure products are consumable or not. For instance, In Moor Nathan Restaurant food
inspectors analysis the all the process and production department that helps to maintain
customers trust towards its food items (Rasul, 2016). Such organization uses different methods
by identifying the problems towards food productions and get variances to solve such problems.
Different approaches addition to methods are explained as below:
HACCP approach: It is known as Hazard Analysis as well as Critical Control Points
and is considered as organised defensive approach that provides safety to eatable items against
physical, biological addition to chemical hazards that are involved in production procedures.
These hazards affects finished products along with their designs. When managers of the
restaurant will apply the method they will be able to provide description for what things are to be
monitored, particular location where food safety monitoring occurs, important communication
that should be carried further while monitoring food production processes, time duration when
the monitoring will take place along with associate person who will be responsible to conduct
various programmes for practising entire tasks (Resh, 2016). It further helps in recording all the
activities with set particulars containing detailed information regarding monitoring aspects that
took place.
Proper training to staff – Herein, managers of the new restaurant develops aspects
through which they can provide training to their new personnels so that all the workings will be
performed in smooth manner without any delays. It is a method of monitoring food production,
identified by managers to make better food production. This method is used by Moor Nathan
Restaurant's manager to provide training to its employees that helps to conduct production
activities effectively. Through proper training methods, skills and knowledge will be improved
and staff members will be become aware about new aspects to conduct similar operations.
Equipment maintenance – Another method that helps in time to time providing
maintenance to all the equipments or tools that are connected with food production so that
smoothly operations are conducted. Business concerns should follow this method that can help to
maintain the good food production. It is applied by Moor Nathan Restaurant by providing
training to employees that helps to understand uses of equipment and how to maintain them for
long term which helps to make good food production process. At workplace, there are various
food production equipments including refrigerators, chimneys, stoves, microwave ovens as well
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as electrical appliances that requires proper maintenance to carry forward work without hurdles
in order to monitor food processes. Administrators identifies the variances and at same time
apply practices to deal with them through regulating strict policies in order to assure cost-
efficient operations.
Proper planning – One of the method that involves processes to conduct future
workings in set manner. This method is also used by Moor Nathan Restaurant that helps to deal
with monitoring food production process and ensure a safe and efficient operations. As planning
helps to defined what and when plans should be implement in order to attracts customers towards
better qualitative foods. With this method, managers identify forthcoming food demand, devise
plans with strategies as well as makes execution in set format that results in handling operations
properly. If the entrepreneurs will properly plan all the future operations in present duration then
they will lead in working in dynamic situations by identifying variances and dealing with then
through effective strategies resulting efficient workings of operations or activities.
Therefore all methods are used by Moor Nathan Restaurant in order to monitor food
production. It is monitor by food inspector or manager of such organization by following food
policies and standards.
P9. Possible effects of deviations to established processes and procedure
As the needs and wants of customers are changing day by day in which organization need
to introduce new products and services for the purpose of removing deviations. Change if
demand impacts on all business activities that also affects organizational goal. So it is important
for organization to focus on deviation in order to establish a effective process and procedure of
food production (Van Alfen, 2014). In regard of Moor Nathan Restaurant, manager are facing
different problems such as lack of food production maintenance, incorrect handling, storage &
transport, and environmental hygiene due to which customers are taking food services from other
organization. Such problems are affecting food production within organization. To solve such
problems there is need to understand some policies and rules which can help Moor Nathan
Restaurant to establish process and procedures. Moor Nathan Restaurant's manager should
maintain food production process in which equipments and food container should be clean that
helps to prepare healthy and fresh foods. Other various effects due to deviations in set procedures
as well as procedures are equipment issues, disrespect, poor management and employee absence.
In context to poor management, effects of deviations are due to no collaboration or coordination
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among the managers that results in affecting performances as well as business profits. In
addition, disrespect among workers is also one of the effect of deviation that emerges when one
personnels is not able to work or attain benefits like others or fails to work as per the assigned
role that causes impacts on organisational efficiency to produce more revenues.
To solve the problem of handling, storage and transport the manager of Moor Nathan
Restaurant should use a software that helps to maintain the records of food item and should also
proper connect with products wires and power cable because rates and mice can affect such
machines and food products. For environmental hygiene Moor Nathan Restaurant should follow
food safety practices that ensures chemical stored and used on food process premises does not
contaminate any food products as well as environments. Therefore, by using all food practices
and regulation Moon Nathan Restaurant can establish process and procedure for food production
M4. Compare the approaches to monitor and food production
Restaurant industry should use different approaches such as FAO approach and HACCP
that helps to monitor the food production in order to provide quality food. The main purpose of
using approaches is to deliver effective food operation and well maintenance of organization.
HACCP approach helps Moon Nathan Restaurant to identify the potential hazard in food
production process and monitor it that helps to provide hygiene food. Where as FAO approach is
used by Moon Nathan Restaurant to promote good manufacturing practices in order to deliver
better quality food. Other than this, FOA approach analysis radiological hazards where as
HACCP approach identifies physical, biological together with chemical hazards (Venter, 2012).
In context to preventive controls, HACCP approach is applied for process concerned critical
control points (CCPs) where as FOA approach is usually applied for controls points other than
CCPs. Considering parameters and values, HACCP approach is limited to CCPs but FOA
approach has various parameters having minimum addition to maximum values that are not
required for preventive controls of non process concerns. In context to corrective actions, FOA
approach is used to take correct actions for production risk evaluations but HACCP approach is
used to take correct actions when and deviations arises from CCPs limit. Therefore, organization
should use such approaches which can help to deliver food production and attract customers. All
food production process and procedure is monitor by manager of Moon Nathan Restaurant that
helps to get solution of problems.
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D2. Examples related to approaches as well as methods for planning food preparation and
recommendations for SOPs
Planning food production has approaches and methods that results in effectively
monitoring all the processes of food production. For example, approaches includes HACCP and
methods includes training to personnels, proper planning together with maintaining equipments.
Proper application of the methods results in accurately forecasting demands and accordingly
planning further ways to prepare and produce eatable items (Watson, 2013).
It is further recommended to the managers of the restaurant to adopt ITO model,
document systems and additional validation steps that will help in improving standard operating
procedures. Document systems will help in creating successful procedures that can be further
used in maximising operational efficiency to attain desired results. It will further help
administrators to identify variances through checking standards with actual outcomes. If any
deviations are there then managers should take actions to again analyse the records and
performance aspects so to evaluate main problem due to which variances occurs this will result
in maximising quality addition to operational efficiencies.
CONCLUSION
From the above report it can be concluded that managing food production is vital
for restaurant industry that attracts customers by providing better quality foods. Different types
of food Preparation is used by organization such as baking and frying that is managed by cook
chill system. Centralised and conventional method is used by restaurants that helps to make
proper planning towards food preparation. Resources such as raw material, water, gas and power
are required to maintain food preparation. Planning capacity with managing demand, utilising
resources and tracking progress helps to ensure effective management of resources. Moreover,
HACCP approach is used to monitor the food production process by identifying and analysing
informations. Proper planning and trained staff are helpful for organization who understand the
goals and make efforts to accomplish business goals effectively.
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