Managing Food Production in Restaurants

MANAGING
FOOD
PRODUCTION

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P 1. Different types of system for food preparation and production in restaurants................1
P 2. Influence of the different food preparation and production system:...............................1
P 3. Principles for planning the food preparations and production:.......................................2
P 4. Methods for planning food preparation and production:................................................2
TASK 2............................................................................................................................................3
P 5. Required resources which use in deliver a consistent, safe and timely food production
operation:................................................................................................................................3
P6. Processes and procedures required for ensuring effective and efficient use of resources to
meet overall business and customers needs............................................................................4
P7. Standard operating procedures required for ensuring food production meets business key
performance indicators...........................................................................................................5
TASK 3............................................................................................................................................6
P8. Methods for monitoring food production and, identifying and dealing with variances to
ensure a safe and efficient operation......................................................................................6
P9. Possible effects of deviations in order to establish processes and procedures.................7
RECOMMENDATION...................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Food production system is the is the process ion which there is guidance provided
regarding the preparation and serving of the restaurants dishes. Present study is based on
Docklands Academy London (DAL) which is planning to open a new restaurant in London. For
that it is essential for business to have good knowledge about this sector. Hazev restaurant is
being taken for analysing situation of restaurant industry. In it there is the brief guidance about
the cooking of different food items and ingredients like meets, seafood and so on. In this report
there is a brief discussion about the basic principles and methods use while preparation of food
items. There are different ways of food preparation some are discuses in the below research
report and a brief discussion on its impacts on food items. Food items should be cooked properly
in the restaurants and there are some principles which show the rules of cooking it should be
done with cleanness and should be cooked in the correct temperature.
TASK 1
P 1. Different types of system for food preparation and production in restaurants
Each restaurant implements different food preparation and production practices. Different
production systems are explained as below:
Baking: it is the techniques in which the food is cooked by the dry heat. Generally it is
cooked in the ovens and on the hot ashes with the layer of hot coal. This techniques is generally
used in making breads, cakes and cookies (Baldos and Hertel, 2015). Hazev uses this method to
prepare disserts. Use of this preparation method will help DAL in offering some dishes and
healthy food to consumers in the future.
There are several types which can be used by restaurant for the purpose of food production
and preparation:
Frying: it is the tool that can use the food to cook with the oil or any fat. There are
several types of frying are deep frying in which the food is submerged into the hot oil and it is
done in the chip pan. Pan frying is a techniques in which the small amount of oil used as a heat
transfer item and protects the food to stick in the pan (KHOSRAVI, Yunesian and Galavi, 2016).
Bocca Di Lupo restaurant applies this food preparation method. This helps the firm in serving
healthy food to consumers and protect material as well. DAL can use this food preparation
1

method in near future that would help in attracting young and old age both persons towards the
restaurants.
Roasting: It is the cooking type which used to drying the food with the help of open
flame, oven or other sources of heat. It is usually done for the caramelization or making food
crunch with the addition of some flavoured ingredients. The IVY restaurants uses this method of
food preparation, that enhances taste of food and make it crunchier. DAL can apply this food
preparation method to serve the consumers well in its restaurants.
Boiling: it consist the frequent vaporisation of liquid contain (Brown, 20189). It is occurs
when the liquid material is heated. It is used to make softer the elements like boiling the potato
etc. Hazev also use this technique which makes the food healthier and minimise the fatty
elements in it. DAL should use this technique in its future restaurant.
Grilling: It is very popular technique to making food meet grilled because it makes the
good taste imparts on the meet. It is the process in which applying dry heat on the top surface of
the food in the grill pan or griddle.
P 2. Influence of the different food preparation and production system:
By making food fried boiled or roasted leads to reduces the nutritions in the foods and
destroy the vitamins in the food. Such as roasting the dry fruits can reduce the vitamins in it.
Hence Hazev restaurant takes care of this thing and ensure that it carefully uses this method and
use it in required materials only. DAL academy needs to take care of this thing while opening its
restaurant. Generally all the food preparations can reduces some amount of the nutrients in it. In
the specific process of food preparation can meets the raw food with the heat, oxygen, or light
which generates the loss of good nutrition on them (Carley and Christie, 2017). Grilling is very
modish technique to making food meet grilled because it makes the meet more tasty. It is quite
healthier in comparison to other food preparation tools. But it is also health risky process. While
grilling on meet in high temperature spreads the carcinogenic compounds which is produced by
heating on high temperature and it is not good for the health of human. Hazev restaurant has to
ensure that it serve healthy food to consumers otherwise it can create health related problem to
guests.
By doing assessment, it has identified that food preparation and production system has
significant impact on designing aspect. This in turn includes aspects such as menu items, usage
of convenience foods, service type, meal quantity, number of period, facility layout, production
2