Managing Food Production

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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