Managing Food Production

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1) The critical evaluation and a comparison of a range of food preparation and production
systems and how they have been designed according to different factors in order to meet
different business and customer requirements.......................................................................1
2) A comparison of specific examples of different approaches (principles and methods) to
planning food preparation and production to meet differing business requirements.............5
TASK C...........................................................................................................................................8
3) Explain how food production can be monitored and how variation can be identified and
dealt with on their potential effects on the food production processes..................................8
4) Measure specific examples of methods to planning food preparation and production and
make recommendations to SOPs for maximising quality and efficiency in operations and
identifying variances and actions that are needed to be taken..............................................10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
The production of food is define as the preparing food products from raw materials into
final food product. In order to accomplish goals, it is necessary to manage production of food by
organisation. As the good management refers to managing all activities of production of food.
They can also motivate employees so that they can use all resources in an appropriate manner.
The hotel and hospitality management are concerned in making and delivering good quality of
food to their customers. In this assignment, food production and management of the kitchen
lounge restaurant is cover which is situated in Edinburgh, UK. They supply good quality of food
to their customers which bind clients to their restaurants. Moreover, the food production and
preparation systems and factors that influence them are also cover. The different approaches of
these systems are also discussed (Dean, 2017). In addition to this, different variances are also
evaluated that can help in establishing process in systems. These variations are measure by
standard operation procedures which help in improving quality is also covered.
TASK A
1) The critical evaluation and a comparison of a range of food preparation and production
systems and how they have been designed according to different factors in order to meet
different business and customer requirements.
Evaluation and comparison of range of food preparation and production systems
The food production is an important aspect in that has to be consider by all firms in order
to deliver good food quality and safety to their customers. As a entrepreneur I want to open a
restaurant whose name would be “The kitchen lounge” and there are some requirements which
are need to follow in food preparation and production systems. In the production of food its is
necessary to consider their preparation of food. As it is necessary to believe safety attempt in
food preparation in kitchen. The factors influencing design of kitchens are based on food
production systems in which few of elements are mentioned here.
Food Production Systems:
Traditional: In this system food is prepared on-site by heating system in kitchen. The
food are cooked according to menu and served to their customers (Ketzenberg, Bloemhof and
Gaukler, 2015). However, the kitchen should be designed according to the requirements of food
prepared in traditional food systems. These are typically used by small food processing services.
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The full attention are needed at the time of cooking and some food material are also necessary to
cooking food.
Centralised: This refers to production of food in central kitchen. In this, food are
prepared in bulk in food factory and after that it is transform into kitchens to serve customers.
The benefit of this systems is that all activity can be taken in one place. It also helps in delivering
standard amount of food to all customers. This system perform activity in reducing waste of
food. It also consumes less time of staff members in the kitchen.
Prepared food service system: in this types of systems food are produced according to
menu and packed in a bulk. The food products are keep on freezing and chilling. These ready
made food services are not prepared on site. The main advantage of this system is to separate
time duration between services and processing. This type of systems are generally acquire by
cooks in flights.
Vacuum cooking : it is one of the most prominent feature of preservation of food in food
production system. In this system, chill temperature is required which is suitable to extend life
shelf of food to make a appropriate meal. The food can be semi-cooked and raw and are packed
in proper vacuum packaging in plastic bags. This is an effective method than other food
production methods (Soon and Baines, 2013). The advantage of this is that meal can be produce
in advance. It reduces labour cost while increasing cost in food processing. It also reduces risk of
contamination of food. With the help of this, food can be deliver with safe and health without
damaging quality of food.
Comparison between different food production systems
The food production systems that can be acquire by the kitchen lounge restaurant is
traditional systems that helps them to achieve more customers with different mix and various
variety of food. This make positive outcome of restaurant by increasing their sales including
their profit. This system helps in lowering the pressure of work on employees. It evolve in
reducing production cost which means of food can be delivered at low cost. It helps in
developing satisfaction of customers by providing good and high quality of food which is needed
by restaurant to achieve more profit in their business (Chagunda and et. al., 2016). The other
methods can be used in order to deliver more clients which increase productivity and profitability
of organisation. The centralised can deliver food in bulk from which large number of people can
be attract towards food. The other chilling method can be used to preserve food with extended
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