Key principles for planning food preparation and production

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A (LO1 & LO2)...................................................................................................................3
P1 Explain a range of different types of food preparation and production systems...................3
P2 Influences on the design of a range of food preparation and production systems................5
P3 Determine the key underlying principles for planning food preparation and production.....6
P4 Key methods for planning food preparation & production ..................................................8
TASK C (LO4)..............................................................................................................................10
P8 Steps for monitor food manufacturing and identifying variances.......................................10
P9 Possible impacts of deviation to establish procedures........................................................12
CONCLUSION.............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food production is a sole department which is related with preparation of food. Whereas,
managing of food products is related with adherence of certain norms and standards for food
preparation. In current scenario, food and beverage industry is one of the fastest growing
industry throughout the world because customers prefers to feed quality and hygiene food. Due
to this, management of food production is becoming very crucial for each organisation who is
providing their services in food and beverage industry. In addition to this, food production
management is a common process which helps the food and beverage organisations in
maintaining the standard of food products so that desired needs of customers can be satisfied
effectively. This report is based on a new restaurant whose name is A-One and will be
introduced in upcoming time of period. This assignment will covers different type of food
preparation and production system along with factors that influences these systems. Key
principles for planning food preparation along with variety of methods for monitoring food
production systems.
TASK A (LO1 & LO2)
P1 Explain a range of different types of food preparation and production systems
Food production system comprises of all procedures and infrastructures such as growing,
harvesting, processing, serving or consumption of food products which are essential for feeding
the population. In other words, food production system is consists of three parts in which first
one is related with allocation of ingredients, materials or products for preparation of specific
food product. Second one is related with process or preparation and last one can be considered as
consumption or disposal of food. There are several food preparation and production systems
from which one can be selected by the owner of new restaurant for satisfying the hunger of
customers. Systems are described as below:
Assembly Kitchen – In this pre-prepared food products are purchased from the food
processing organisations and after it these products are stored within the premises of restaurant.
After it, these products are frozen or boiled within the oven or poly bags in boil water. These
systems are mainly used in cafeterias or fast food restaurants (Chen,Shi, Sivakumar and Peart,
2016).

Advantages
 These are used for saving the labour cost
 Food products are manufactured quickly.
 Minimum space is required for storing the food(Giertz, Caballero and et. al., 2015).
Disadvantages
 Higher cost is incurred in these systems.
 Additional space is required for freezing the food products.
Production Kitchen – This is one of the best method in which food is prepared as per
the ordered quantity and then delivered to specific locations. This system is used by those
organisations who have shorter space for preparing food products and having ability to satisfy
hunger of large number of people. In these types of kitchen foods are generally prepared on a
predetermined place. This means in these type of kitchens foods is distributed and transferred to
regeneration kitchen. Such type of kitchen are centralised in nature because food made in these
kitchens are transferred to another.
Advantages
 Quality of food is maintained.
 Foods are prepared by considering demands and needs of specific customers.
Disadvantages
 Transportation cost is very high.
 Due to changes in demand, effective quality in food products can't be maintained.
Centralised production systems – These production systems are used by organisations
when the demand of food products are very high. This kind of production systems or methods
are used by the firms who have a motive of serving the food needs of large number of customers
in a single time period. In it food preparation methods such as cook-chill, cook freeze etc. are
adopted by restaurants on the basis of their size and customer base. The major motive of these
systems is to provide food as per the need and demand of current situation. For example if there
is demand of high quantity of food than this type of production system can be used in the best
possible manner. In Cook chill method food is prepared, packed, chilled, stored and distributed
to the customer as per there demand. While in cook freeze method food is prepared and than
freeze at a particular temperature for the period of eight weeks.
Advantages Disadvantages