Managing Food Production

This report evaluates different food preparation and production systems, including centralized kitchen, cook freeze system, and cook chill system. It also discusses the principles of food production and methods to monitor food production. The report highlights the importance of managing food production in satisfying customer needs.

Managing Food Production

INTRODUCTION
Managing the food production is the process that transforms the raw material into the
prepared food. Food production includes the companies that take raw product of product and
then it converts it into the marketable food items. In fact the food production manager will
overall see the whole processing facility and the procedure. This report does the critical
evaluation of different variety of food preparation and the production system.
TASK A
Evaluation and the comparison of food and its system
As per the opinion of Grey and Patel, (2015) Food production system is the organized
system to produce the proper quantity of food at the same maintain the correct standard for the
required number of people on time by using the resources, equipments and the material of the
hotel in an effective and efficient way. Requirement of this production system must be clearly
matched according to the food that is being prepared, cooked and served. Food production and
preparation system is based on PARTIE system that concentrate on the particular techniques and
the process of production of food. In Travelodge there is having the many varieties of the cuisine
so that they are able to meet the requirement of customers even the key elements also focus on
this process by the way it is being prepared. Different food preparation and production system
are as per the view of Grafton, Daugbjerg and Qureshi, (2015) Centralized kitchen system is the
system that used skill staff from preparation of food and as well as cook it in the bulk and
distribute it to the finished kitchen, that are smaller at the same employed the semi- skilled and
skilled labour. It involves the separation of its product and the service element. Food that is being
produced centrally are either disturbed at the point of service or its pre- portion. Generally
centralize kitchen is normally having the establishment of kitchen in more than one location such
as chain restaurant or the establishments that serves to larger volume. In centralize kitchen some
common issues can be managed in the better way that are Labour in this type of kitchen skilled
labour is to be there and the semi-skilled labour can be maintained in the outlets as they also
lower the operational cost. Food costs as they purchase in the bulk, so the wastage can be
reduced because only one location is doing the preparation. Equipment costs in doing the
investment in one location for the heavier equipment require low cost. Product quality maintain
the taste and quality of food throughout. According to the view of Notarnicola and et.al., (2017)
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Cook Freeze System is having the blast freezers are being increased as they have the success in
the catering operation. It is having the ability to freeze the cooked dishes and also it prepares the
food as they are different from the storage of preserved foods in the refrigerator and frozen
commodities as it allow us to make the use of kitchen staff in more productive way. According to
Rogachev, Mazaeva and Egorova, (2015) Cook Chill System is the process for the production of
food, packaging, rapid the procedure of chilling and store under the controlled refrigeration, and
they are the most commonly used in the institutional settings in high volume. This will benefit to
all the types of operations such as banquet kitchen, recreational facility and in the hotels. As the
customers won't be able to see the production that is being happened behind the closed door of
restaurant kitchen, customers can only view on the food service operation of particular hotel and
never see the production and preparation of the food they eat. As they eat the final products that
is serve on their table from that they do the final and critical judgement of the work in all the area
of food service operation. So for the restaurants and hotels they need to serve the high quality of
product in the reasonable period. However, in the same context Baldos and Hertel, (2015) argued
that Cook freeze system is having the advantage over the Cook chill system is that it has seasonal
purchasing that provides the considerable savings. Even the long term planning of production
and menu is being possible. This system is less dependent upon the price fluctuation and also it
suited best for the vending machine that incorporates microwave. At the same cook chill system
is having the regeneration system that simplifier the infrared and steam convection ovens that
used mostly on the restaurant and it requires very less time to reheat the food quickly hardly
requires 12 minutes. Eliminated the time of thawing and the storage having the smaller capacity
required for 3 to 4 days. In fact the chiller storage is cheaper to install and can run like the blast
freezers. As cook chill system ensure the quality of food at every location and reduce the
requirement of labour for preparation and servings that helps the business in reducing the cost.
This system is generally used in the food service organization that include the fine dinning
restaurant, chain restaurant, food service department of hospital and caterers, thus it is helpful for
the business. Cook freeze system is having the less temperature sensitive as the meals are frozen
and less susceptible if it exposed to minor. It enhances the safety as all the bacterial growth is
halt from freezing the food and it is the safest method to do this. For the customers point of view
it serves more fresh fruits and vegetables because they are frozen within two hours of food
packed. As the travel lodge use this system to maintain the hygiene and quality of its servings.
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Different principles and methods to planning the food preparation and meet business requirement
Food production is one of the department that involves the preparation of food. In this the raw
material is being cooked, combined and at the same transform it in the dish. A chef is being
involved from the purchasing to deciding of menu, supervising the kitchen at the same they
maintain the quality of food and always having the approach to come up with the new variety of
dishes. Different planning approaches of food preparation includes :
It is important for the hotel industry that they do the analysis of nutrients that are present
in the food as there is little evidence of the key nutrients will ensure the overall adequate
nutrition diet that is being required (Rogachev, Mazaeva and Egorova, 2015). Larger set in the
nutrients also create the problem for the approach that is based on nutrients because the limited
composition of food in the meals of schools and at the same school food authority is not having
the software to measure this.
Personal Hygiene
Staff who works in the food handling area they must have to keep the good hygiene of
the personal and must be aware of the practices or factors that cause the contamination of food
and cross contamination. Personal hygiene is the factor that prevents food from the
contamination of bacteria, parasites and virus for this they have to wear the suitable hygienic
clothing, gloves, hair covering, prevent the food from the contamination of ready to eat food
from utensils, raw meat, clothing etc. they have to cover their hairs and dry their hands from the
disposable towel (Schott and Andersson, 2015).
Food Waste
Waste of food must be removed from the food preparation area soon and must be store in
the containers that are being suitable for the waste disposable service in handling. Waste
container must be designed for easy to clean, prevent the contamination, access pests and keep
the food in good condition and this should be compiled with the environmental regulation
(Schott and Andersson, 2015).
Principles of Food Production are :
Now the hotels that are providing the food service follow the various principles in context of
production of food. Principles of food production teach the preparation and servings of the
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stocks, sauces, soups, poultry by using the several methods of cooking and its techniques. It is
being based on the number of basic methods of baking and uses for the preparation of finished
products such as cookies, quick breads, cakes etc. in today's world many food service systems
have been established and that are classified in the four main categories that includes traditional,
Commissary, ready — prepared and Assembly.
Traditional : In traditional system the food production involves the various procurement of the
ingredients that is to be processed, cooked and served within the individual food service units.
These operations maintain the separate centre for production that includes baking, production for
cold food, frying area etc. within the units (Grafton, Daugbjerg and Qureshi, 2015).
Commissary : This system involves the production of food items in the central facility. Menu
items are being partially or completely processed like the held frozen, chilled and heated for the
distributing of satellite centres for the final preparation of service.
Ready prepared : This food service system is being developed by the increasing the cost of
labour and it is being critically shortage of skilled production of food.
Assembly : It increases the availability of highly processed and the availability of prepared
products that leads to development of assembly (Baldos and Hertel, 2015).
As the hotel uses this different approaches so that they can retain in this competitive world at the
same it also gain the customer loyalty.
Food production operation in satisfying the needs of customers.
Food and beverage (or food service) operations are concerned with the provi-
sion of food and a variety of beverages within business. The international food
service industry provides millions of meals a day in a wide variety of types of
food service operation.
For managers in food and beverage operations, skills in marketing, merchan-
dising, staff management, team development, training, customer relations, finan-
cial management and operational management are necessary for the management
of both the service sequence (delivery) and the customer process (experience),
and ultimately for the survival of the business.
The various elements that make up a food and beverage operation can be
summarised into the eight stages of the Food Service Cycle. The eight stages
follow a logical sequence from determining the market needs that the operation
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is intended to meet, through to checking whether this is actually being achieved,
as illustrated in Figure 1.1. Food service operations are therefore concerned with:
1 Consumers and the market: the existing and future consumer needs and the
potential market being served by the operation.
2 Policy and objectives: guiding the choice of the operational methods that are
used.
3 Customer service specification: decisions on the range and type of menu and
beverage lists to be provided, as well as other services, and the service levels
to be offered and the prices to be charged.
4 Facilities: the planning and design, and operational capability of the facilities,
plant and equipment to support the customer service specification.
5 Purchasing: developing purchasing, storage and stock control methods to
meet the needs of the food production, beverage provision and other services
being provided.
6 Production and service: using efficient food production and food and bev-
erage service methods to support the requirements of the customer service
specification.
7 Control of costs and revenue: maintaining robust systems for the accounting
of revenue and the monitoring of costs of materials, labour and overheads.
8 Monitoring of customer satisfaction: regular checking on the extent to which
the operation is meeting customer needs and achieving customer satisfaction.
The food service cycle is not just a statement of what food and beverage operations
are concerned with. It also provides a comprehensive framework for the planning
of a new food and beverage operation, as well as the appraisal of existing ones.
Methods to monitor food production
There are many factors which food processing businesses need to consider when ensuring food safety
for consumers. Adhering to the necessary food safety standards and regulations can help prevent
outbreaks of food-borne illnesses such as Salmonella, E. coli and Campylobacter.
Here are 10 critical areas of focus that will help you to ensure that food safety is applied to your
business.
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1. Facilities location and design
The design and location of a food processing facility need to be taken into account when ensuring food
safety meets the correct standards. Areas that are known to be pest “hot spots” as well as prone to
pollution need to be avoided to reduce the risk of contamination.
The BRC Global Standard for Food Safety states:
“The production site shall be suitable size, location and construction, and be maintained to reduce the
risk of contamination and facilitate the production of safe and legal finished products.”
Materials used for the internal structure of buildings should be durable, prevent buildup of dirt, easy to
clean and maintain, and safe for staff.
2. Machinery and production line design
The layout of the production line should allow easy maintenance and cleaning of machinery and
surrounds and prevent contamination of the food products and ingredients during the production
process.
The design of machinery used for food processing also has to be taken into account to comply with food
safety regulations. Poor design can result in build-up of food material in hidden places that are difficult
to clean. There are standards for machinery design, such as the NSF equipment design standard, to
ensure all food handling and processing is performed to a high standard of hygiene.
The American Meat Institute’s Equipment Design Task Force used the NSF standard to develop 10
principles be addressed when designing machinery used in food processing.
The 10 principles of sanitary design are:
1. Cleanable to a microbiological level
2. Made of compatible materials
3. Accessible for inspection, maintenance, cleaning and sanitation
4. No product or liquid collection
5. Hollow areas hermetically sealed
6. No niches
7. Sanitary operational performance
8. Hygienic design of maintenance enclosures
9. Hygienic compatibility with other plant systems
10. Validate cleaning and sanitizing protocols
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Pest control
Pest control plays an important part in food safety. Troublesome insects such as cockroaches and flies
can spread food-borne diseases by contaminating food at any stage of production. Rodents also spread
diseases as well as causing damage to buildings, fixtures and machinery. Stored product insects can
damage and contaminate food during transport and storage.
Investing in pest control monitoring and detection can help prevent pests from entering a food
processing establishment, assisting in the compliance of food safety.
CONCLUSION
From the above study it is being summarized that this report contains the evaluation of
the range of food preparation and production system that includes the centralized kitchen system,
cook freeze system and the cook chill system and also explains the difference in between. This
report explains the different approaches for the planning the food preparation and the approaches
to production so that they meet the requirement of business and can work accordingly to satisfy
the customer and the business as well.
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REFERENCES
Books and Journals
Baldos, U.L.C. and Hertel, T.W., 2015. The role of international trade in managing food security
risks from climate change. Food Security. 7(2). pp.275-290.
Grafton, R.Q., Daugbjerg, C. and Qureshi, M.E., 2015. Towards food security by 2050. Food
Security.7(2). pp.179-183.
Grey, S. and Patel, R., 2015. Food sovereignty as decolonization: some contributions from
Indigenous movements to food system and development politics. Agriculture and Human
Values. 32(3). pp.431-444.
Notarnicola, B., Tassielli, G., Renzulli, P.A., Castellani, V. and Sala, S., 2017. Environmental
impacts of food consumption in Europe. Journal of cleaner production. 140. pp.753-765.
Rogachev, A., Mazaeva, T. and Egorova, E., 2015. Economic Mechanisms for Managing Food
Security in the System" Production-Consumption-Import". Asian Social Science.11(20).
p.185.
Schott, A.B.S. and Andersson, T., 2015. Food waste minimization from a life-cycle
perspective. Journal of Environmental Management.147. pp.219-226.
Wallenstein, M.D., 2017. Managing and manipulating the rhizosphere microbiome for plant
health: a systems approach. Rhizosphere. 3. pp.230-232.
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