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Managing Food Production- PDF

   

Added on  2021-02-20

13 Pages4886 Words238 Views
Nutrition and WellnessEnvironmental Science
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MANAGINGFOODPRODUCTION
Managing Food Production- PDF_1

Table of ContentsINTRODUCTION...........................................................................................................................1LO 1.................................................................................................................................................1P1) Discuss numerous types of food preparation and production systems.................................1P2) Understand the influences on designing range of food preparation and production system.....................................................................................................................................................2LO 2.................................................................................................................................................4P3) Discuss the key principles for planning food preparation and production...........................4P4) Discuss the method for planning food preparation and production, with examplesillustrate various approaches.......................................................................................................4LO 3.................................................................................................................................................5P5) Study the measures needed to deliver a consistent, safe and timely food productionoperation......................................................................................................................................5P6) Illustrate the processes and procedures needed to ensure resources managed effectivelyand efficiently to meet overall customers and business needs....................................................6P7) Prepare a standard operating procedure to assure food production meeds KPI of business7LO 4 ...............................................................................................................................................8P8) Apply methods to monitor food production and provide explanation how to deal withvariances......................................................................................................................................8P9) State the possible impact of deviation in order to establish procedures and processes......9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................11
Managing Food Production- PDF_2

INTRODUCTIONManaging food production is important in an organization as it aid in attaining set goalsand objectives in proper manner. Food production is stated as process in which raw material isturned into finished dish (Benton and Hill, 2017). The top level management is accountable formonitoring all the activities of food production. As well as they are liable for motivating theworkers to use the available resources in effective and efficient manner. In hospitalitydepartment it is concerned with preparation and processing of food for their customers. Thisreport is based on Hazev restaurant which is situated in Clarendon Apartments- DocklandsCanary Wharf United Kingdom.The order can be placed by customers on the websitedeliveroo.co.uk . It provides high quality food to their clients in order to bind them for longertime duration. This assignment covers wide range of food preparation and production systems.Also, focus is done on factors which influence preparation and production systems. How variousmethods used to monitor food production is examined as well as different ways to identifyvariances to ensure efficient operation is studied. However, principles for planning foodpreparation and production is evaluated. Additionally, effects of deviations in order to establishprocesses and procedures is studied accordingly. LO 1P1) Discuss numerous types of food preparation and production systems.Food preparation is the act which is done before actual cooking such as, slicing, dicing,julienning etc. here, all the items are gathered and arranged for cooking in proper manner. Foodpreparation is the core element which is performed in kitchen before cooking the food. Hazevrestaurant perform all the activities of food preparation in hygienic order in order to servehealthy and quality food to customers. Whereas, production systems involves cook freezesystems, cook chill system etc. in context of restaurant that are mentioned beneath:Distinguish types of food preparationBaking: In this case, food is cooked in a oven for a prolonged time period through dryheat by convection method. On the other hand with the help of hot stones and hot ashes bakingcan be done. In open market place there are various baking process which are, coddling, blindbaking, blanching etc. Blind baking is explained as baking pastry before adding filling material.In Hazev restaurant the kitchen chef use this method in order to prepare heath and tasty food1
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(Bohari and Fuad, 2017). It helped in raising the number of customers visiting the restaurant.Due to which overall productivity and profitability volume raised at a large scale. Frying: In this method of food preparation food is cooked by using oil. From the ancientEgypt frying techniques was originated. Pressure frying,fan frying and deep frying are numerouskind of methods concerned with food preparing techniques. The chef of Hazev restaurant variousvarious frying method according to the food demand. Frying make the food more delicious dueto which client demand are meet in the set time frame. As well as raise profit maximization ratioat a tremendous scale in intense competitive world. Roasting: This is cooking method based on dry heat. Food is roasted because the outersurface of the food become maillard browning colour which enhance flavour taste. Barbecuing,searing, grilling, rostisserie etc. are food preparation method of roasting. In cut throatcompetitive world Hazev restaurant chef roast their food to make them more delicious and toincrement the taste of flavour. This helps the firm to bind customers for longer time periodwhich directly raise market value of the restaurant and it's food in open market place. Numerous types of food production systems:Cook chill system: Here, food is friezed at a low temperature that is from 32 to 37degree Fahrenheit and 0 to 3 degree Celsius usually. In this food production system Chefworking in Hazev restaurant implement this system of food production to make tasty food fortheir customers. Additionally, it is cost saving method and requires very less number of workersto manage it (Calabro and Vieri, 2017). By executing this production system in Hazevrestaurant can gain competitive advantages against rivalry. Cook freeze system: In this case, Hazev restaurant chef adopts blast freezers to cookdishes. They use refrigerators to store freshly prepared beverages for their potential clients. Inorder to improve catering service Hazev restaurant uses this system. However, the prepareddishes can be used future purpose and wastage of food and materials will cut down at atremendous scale. Along with this more revenues generation can be done in intense competitiveworld. It helps in capturing large section of the market by actively implementing cook freezesystem in their kitchen. P2) Understand the influences on designing range of food preparation and production systemIn Hazev restaurant numerous food preparing and food production system is usedwhich are, cook freeze system, cook chill system, baking, frying process, roasting etc. all this2
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