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Managing Food Production in UK

   

Added on  2021-02-21

11 Pages3179 Words33 Views
Managing FoodProduction
Managing Food Production in UK_1
Table of ContentsINTRODUCTION...........................................................................................................................1MAIN BODY...................................................................................................................................1TASK 1............................................................................................................................................1P1 Range a different type of food preparation and production system........................................1P2 Discuss the influence of range of food preparation system....................................................2TASK2.............................................................................................................................................3P3 Determine key principle for planning food preparation and production................................3P4 Evaluate key methods for food production and provide specific example to elaboratedifferent approaches.....................................................................................................................3TASK 3............................................................................................................................................4P5 Determine the resources to deliver consistent, safe & timely food production......................4P6 Evaluate the process or procedure to ensure effective resource management which meetorganizations & customer needs..................................................................................................5P7 Use standard operating procedure (SOPs) to ensure food production which meet withorganizational KPI.......................................................................................................................5TASK 4............................................................................................................................................6P8 Apply methods to monitor food production and explain how to identify deals & variances.6P9 Evaluate possible effects of deviation to establish process and procedure............................6CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
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INTRODUCTIONFood production includes separate department which include the process of preparingfood. Where raw goods converted into dishes and ready to serve customers for theirconsumption. Food & beverage sector has wide scope in UK and abroad (Antonaci, Demeke andVezzani, 2014). In context of food business, manger review all the daily activities in order toachieve their goals & objectives. Hazev Restaurant selected for the better understanding of thisconcept and it was established in 1999 by Onder Sahan, owner of Tas restaurant group. Hazevexclusively collaborate with Tas & Haz restaurant group. Hazev open in 7 days in a weak andoffer lunch, breakfast and diner with comfortable environment to enjoy foods. This report includes various topics such as different types of food production system andits influence in the organization. Identify key principles and other methods which is used forfood planning & preparation. In addition, manage resources in order to provide deliver on time,safe & healthy food to meet customers expectation and needs. Apply different methods tomonitor food production which ensure safety and provide efficiency.MAIN BODYTASK 1P1 Range a different type of food preparation and production systemFood preparation & production system is the combination of various aspects whichincludes design & functioning in order to achieve business objectives. Basically, in the foodbusiness, manager have to ensure that food production process will be done in effective mannerwhich includes health safety, timely deliver food, meet customer expectation and smoothly rundaily activities in order to achieve business goals & objectives (Baldos and Hertel, 2015). Thereare four types of food service system available which is discussed below:Conventional service: It is the traditional method of serving food where all theingredient assemble and cook for final serving to the customer. For example: Hazev restaurantcan use this food service system where they buy raw material as per the requirement and thencook for the final servings. Ready: This service system used to enhance labour cost where food is being preparedand held to freeze or chilled for the further use. The major difference between ready andconventional system is that, restaurant not preparing immediate menu food in the case of ready1
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