Managing Food Production: Types, Principles, and Resources

This document discusses the different types of food preparation and production systems, the influences on their design, key principles and methods for planning food preparation and production, and the resources required for a consistent and safe food production operation. It also includes standard operating procedures to ensure food production meets business key performance indicators.

Managing
food
production

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Different types of food preparation and production systems.................................................3
P2 Influences on design of a range of food preparation and production systems.......................4
TASK 2............................................................................................................................................5
P3 Key underlying principles for planning food preparation and production............................5
P4 Key methods for planning food preparation and production.................................................5
TASK 3............................................................................................................................................6
P5 Resources required to deliver a consistent, safe and timely food production operation285..6
P6 Outline processes and procedures required to ensure resources are managed effectively.....7
P7 Produce standard operating procedures (SOPs) to ensure food production meets business
key performance indicators (KPIs).............................................................................................8
TASK 4............................................................................................................................................9
P8 Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation.......................................................................9
P9 Effects of deviations to established processes and procedure.............................................10
CONCLUSION .............................................................................................................................10
REFRENCES.................................................................................................................................11

INTRODUCTION
Food production is define as a department in hotel or restaurant who are generally
involved in preparing food. In this process they cook and combine raw food materials and
transform into dish (Amorim and et.al., 2013). Moreover in every hotel and restaurant
management of food production is essential so that every guest get health and tasty food.
Organization taken in this report is Hazev Restaurant which is situated at Canary Wharf, London,
United Kingdom. It is famous for chargrilled meat and vegetables. They also have very attracting
interior along with turquoise glass as well as walnut wood. Topic covered in this report are
diverse type of food preparation and production system and it also define about key principle as
well as method for preparing and producing food. This will also explain about operation which
conduct to meet expectation and need of customers as well as it also include method and method
of food production.
TASK 1
P1 Different types of food preparation and production systems
In an hotel and restaurant there are various methods which they adopt in order to prepare
and produce food and drinks according to their customers demand. Selection of food preparation
and production method is also depend upon type of food or dish. The diverse type of food
preparation and production system which are adopted by Hazev Restaurant are given below:-
Food preparation system-
 Microwave Cooking: It is one of the current system of food preparation which is mostly
used in hotel and restaurant. In this food are being prepared through high frequency
electric ray (Bastian and et.al., 2013). In this system food is cocked through frictional
heat which is generate or create vibration and heat within food. In respect of Hazev
Restaurant they mainly use this system of food preparation for various reason such as
melting, boiling and preparing food fast.
 Bake and Grill: It is one of the most liked and famous method of cooking or preparing
food. In grill method food are being prepared through direct contact with heat and food
which are prepared with this process contain little bit of smoky smell and taste in it. On
the other hand in bake system food is prepared through steam such as cake, bread and so
on. In respect of respective restaurant they adopt grill system in order to prepare meat or

non veg and bake system is use to prepare food products like cake, cookies, bread and
many more.
 Frying: In this system are being prepared by using oil and most of the time it contain
high amount of fat. It in system food is deep fried into huge amount of oil until its upper
coat or fat get into golden brown colour. Frying is also divided into several type such as
shallow fry, deep fry, dry fry and sautéing. Hazev Restaurant use this system for fry
chips, fries, sauté food or vegetables and many more.
Food production system-
 Cook Chill System: It is define as food production system in which food is cooked half
and then store in refrigerator at down to 3˚C for approx 90 minutes. Then when they get
order thy reheat and serve to customers. In respect of respective restaurant they adopt this
method for those food product which take huge time so in this case they cook it little bit
and when they get order to fully processed food to serve it hot.
 Sous Vide: It is define as a method in which food is being produce by placing it into
plastic or glass jar which is cooked by water bath. This process generally take more time
a compare to other method (Farmery and et.al., 2014). The respective restaurant adopt
this method in order to cook bacon, chicken, asparagus and many more.
 Cook Freeze: It is define as a method in which food are cooked and then frozen it to -20
°C at a kitchen. In this food are placed up to eight weeks before it is get ready to recook
or reheat for serving and eating purpose. In respect of respective restaurant they adopt
this method for packed food products like cheese, meat and many more.
By adopting these method or system for food preparation and production Hazev
restaurant able to offer food and dishes in effective manner which make their customers happy.
P2 Influences on design of a range of food preparation and production systems
There are various factors which impact on designing of food range during food
preparation and production system. So it is essential for an organisation to conduct proper
analysis and develop activities accordingly and effectively. In respect of food production and
preparing system there are several factors which impact on their designing. In food production
and preparation system there are some particular rules which hotel and restaurants has to follow
because it will help them in fulfilling need as well as requirement of customers in effective
manner (Iizumi and et.al., 2013). In respect of Hazev Restaurant there are train their employees

so that they know for which dish which process is used. Such as if a potential customers ask for
cake then chef need to use microwave, they can't prepare it on grill base or fry base. Factors like
how frequently the product is consumed, cultural demand, purchase intent, media, supply chain
and research affect the design of a food range. Purchase intent refers to the amount of change the
customer has to incorporate in order to experience the product and its immediate effects.
So it is essential for respective restaurant to conduct their work according to strategies
and process because it will leads to proper designing of the product offer to customers in order to
satisfy them properly. Along with this design of product or food is also based on skill as well as
knowledge of chef and their co workers. In this respect it is essential to hire skilled employees as
well as provide them training on regular basis so that they conduct in effective manner.
TASK 2
P3 Key underlying principles for planning food preparation and production
There are various key principles which must be consider while planning for food
preparation and production at restaurant as well as hotel. This will help them in preparing and
presenting food to customers in most unique and effective way. Some major of them which are
consider by Hazev Restaurant are given below:-
 Principles related to nutrition: It is essential factor which must be consider during
preparation and production of food so that customer's health didn't get affected (Maseyk
and et.al., 2017). In respect of Hazev Restaurant they adopt mentioned nutrition level at
their menu which inured in food production and preparation system so that customers
order food according to their requirement.
 Principles related to money and time: It is necessary for every restaurant and hotel to
ensure that their food production and preparation system must be money as well as time
effective. In respect of respective restaurant they consider these factors in their food
system so that it must be maintain health of their customers. There are various underlying
principles that affect the planning for food preparation and production. Lack of adequate
planning can result in the downfall of a family meal or even an entire business for that
matter. Information should be available before starting off the preparation of food.
Having a knowledge of things like what kind of meal is to be offered, how many people

will be served, will convenience foods be used etc. will be helpful for a proper
understanding and planning.
P4 Key methods for planning food preparation and production
For every hotel and restaurant it is essential to conduct proper planning of food
preparation and production so that they conduct quality work in cost effective manner. Some of
the major methods which are adopted by Hazev Restaurant are given below:-
 Conventional: It is define as a method through which hotel and restaurant able to know
about need and expectation of their potential customers (McClanahan, Allison and
Cinner, 2015). Through which they able to provide their services which satisfy
customer's requirement and make them happy. Conventional planning is generally
adopted by respective restaurant when they have to serve that dish which take huge time
such as half cooked meat, cake and so on. In this they prepare raw material or buy food
products and prepare it when required.
 Convenience: It is define as those food products whose preparation and production is
quick and fast. These food products didn't required any further preparation. Along with
this it is ready to eat, frozen food such as fries, Maggie and many more. In respect of
respective restaurant they will adopt this method for preparing and producing several
those food products which need to cook quickly.
TASK 3
P5 Resources required to deliver a consistent, safe and timely food production operation285
In hotel and restaurant there are various type of resources which are required to so that
that they able to produce food products which are safe and done in timely manner. These
resources are essential for every restaurant to adopt, some of the major which are adopted by
Hazev Restaurant are given below:-
 Raw material: It refers to raw material like vegetables, fruits, spices and many other
ingredient which are required to prepare or process food in order to develop proper as
well as tasty dish (Padoch and Sunderland, 2013). It is also essential for respective
restaurant to adopt those ingredient or raw material which are full of nutritions and cook
easily so that they serve food or dish on time and in effective way.

 Clean Kitchen: It is one of the most important factors which must be consider in order to
conduct safe as well as timely food production operation. This is so because when
kitchen will be clean at respective hotel chef able to prepare food in proper manner and it
will also healthy as well as safe (Papargyropoulou and et.al., 2014). On the other hand if
the kitchen will not clean or messy then chef not able to conduct their work properly.
 Gas, Water and Power: It is define as those resources which are essential to cook or
prepare any food products. This is so because without gas, power and water chef not able
to prepare food at Hazev Restaurant. So it is essential for respective restaurant manager
or management to ensure the proper arrangement of gas, water and power in order to
prepare food in effective manner.
In Hazev Restaurant it is essential to maintain raw material, clean kitchen, gas, water and
power in effective manner so that their chef able to prepare food in effective manner according to
customers.
P6 Outline processes and procedures required to ensure resources are managed effectively
In hotel and restaurant it is essential to ensure resources which are required for preparing
food. In this respect they can adopt several process as well as procedure so that their chef prepare
food in effective manner. Some of the major process and procedure adopted by Hazev Restaurant
are mentioned below:-
 Proper utilization of resources: It is one of the effective process and procedure which
can be used by respective restaurant in order to ensure about appropriate management of
resources (Rasul, 2016). This is possible when Hazev restaurant manager as well as
kitchen in- charge will conduct analysis on regular basis in effective manner through
which they able to know that every resources are used in proper way at respective place.
 Tracking of time and progress: In process manager or kitchen manager will maintain
record of purchasing of resources and time when it will ordered again. By this they able
to identify that kitchen staffs at respective restaurant are utilisation provided resources in
effective manner. Along with this manager and kitchen manager will also ensure that all
resources must be available at kitchen on time so that their chef not face any issues while
cooking. These peoples also provide proper training to their staffs how to use resources in
effective manner so that their will be minimum wastage.

 Management of requirement: It is define as a procedure and process which is adopted
by a Hazev Restaurant in order to ensure that there is proper utilization of resources in
respective place. In this manager of respective place will conduct analysis of resources
which are required at this restaurant and then accordingly they develop risk (Reed and
et.al., 2013). Along with this they will also ensure that all demand of resources must be
fulfil in effective manner.
By adopting these procedure and process Hazev Restaurant able to maintain their
resources in effective manner.
P7 Produce standard operating procedures (SOPs) to ensure food production meets business key
performance indicators (KPIs)
SPO refers to standards operating procedures which are consider as set of procedure of a
particular activities in an organization. It is essential to conduct activities of procedures in
effective manner and it must be according to regulation mad by government for particular
industry (Resh, 2016). In respect of Razev Restaurant there are several rules, regulation and
policies which are necessary to adopted by them in order to conduct their work effectively.
Along with this, in order to conduct their work in effective manner they develop proper standard
i.e. know as their KPI and it is essential for them to meet it in effective manner. There are some
standard procedure which are adopted by respective restaurant in order to ensure food production
in effective manner, some of them are explain below:-
 Finance and administration: The respective department help in conducting work which
will insure about effective food production. Standard which are included in this are
related to analysing bill and providing budget that will help management of Hazev
Restaurant to conduct their work in effective manner which will ensure about proper food
production. Through this respective place able to conduct their purchasing procedure in
effective manner.
 Empowering Staffs: Standard which is based on this respective factors is related to
hiring of skilled staffs so that they conduct work properly so that Hazev Restaurant able
to conduct food production in effective manner. Along with this it will also provide
training to employees so that they conduct work properly by utilizing resource in
effective way (Rogachev, Mazaeva and Egorova, 2015). This will also help respective

restaurant in ensuring that all the work will be conduct in disciplined and effective
manner.
By adopting these standard Hazev Restaurant able to conduct their work in effective
manner as well as it will also leads to proper food production.
TASK 4
P8 Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation
In Hazev Restaurant there are various method are adopted by manager in order to ensure
that all the activities and food production is done in a effective manner. Along with this, there are
several changes and variances are occur which respective place has to adopt in order to this they
design as well as adopt various strategies. Some major of them which are adopted by Hazev
Restaurant are mentioned below:-
 Maintenance of equipments: It is one of the effective method which is adopted by an
organization in order to ensure that food production will be conduct in effective manner
(Watson, 2013). In respect of Hazev Restaurant they conduct proper training in which
they teach their kitchen staff that how they can maintain as well as ensure about proper
equipments. Along with this in respective restaurant there are several rules, regulation
and policies which are develop so that all their employees follow it and ensure effective
food production.
 Proper planning: It refers to process and procedure which is adopted by an organization
in order to conduct work in effective manner. In respect of Hazev Restaurant they
conduct proper planning which help their employees in conducting work accordingly and
that will also them in maintaining proper food production. This will also help them in
conducting work in effective manner as well as within the given time duration.
 Provide training to staffs: This procedure define as method according to which
employer of an organization train their employees so that they conduct work in effective
manner and in given time duration (Amorim and et.al., 2013). In respect of Hazev
Restaurant their manager must conduct proper training and development program which
help employees in conducting their work in effectively which help in maintaining proper
food production.

By adopting this method Hazev Restaurant able to conduct their work in effective manner
which leads to proper food production.
P9 Effects of deviations to established processes and procedure
In hospitality industry it is observed that demands as well as preferences are enhancing
consistently. In context of Hazev Restaurant, it is identified that there was lack of
communication among staff. Respective restaurant was famous for their quality food but further
they were able to fulfil their commitment and focus on gaining operation (Bastian and et.al.,
2013). In such situation it is deviated that their food quality was reducing day by day and they
were able to fulfil customers expectations. This has caused them in losing trust as well as ruining
their bond with their clients. This can reduce their goodwill as well as will affect their brand.
Lack of assurance in food quality will decrease their food production which they used to
provide to their potential consumers on regular basis. Along with this, due to decrease in quality,
they have faced many challenges such as customer trust, their expectations and many more. In
addition to this, it also affected their progress in future.
The positive impact for restaurant will be reduction in burden of cost and forward
movement towards decreasing productivity of business as well as increasing their output. Along
with this, in operations, effects of deviation is more and chances of affect on performance is also
there (Farmery and et.al., 2014). Therefore, to resolve challenges, the main focus will be on
improving quality of food production which will help in building customer relation and gaining
their trust. Along with this, it will also enhance respective restaurant productivity.
CONCLUSION
By evaluating above discussed point it can be summarised that in hotel and restaurant it is
essential to conduct food production management in order to ensure that customers get proper
and health food. There are also various food production and preparation system which can be
adopted by restaurant and they also need to follow several norms and regulation so that they
conduct their operation in effective manner. This will also help hotel as well as restaurant to
conduct their business properly by maintaining quality of their products and services. There are
also several ways or methods which are adopted by hotel in order to meet requirement and
expectation of customers.