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Managing Food Production: Assignment

   

Added on  2021-02-20

12 Pages4155 Words74 Views
MANAGING FOOD PRODUCTION

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P 1. Different types of system for food preparation and production in restaurants................1P 2. Influence of the different food preparation and production system:...............................1P 3. Principles for planning the food preparations and production:.......................................2P 4. Methods for planning food preparation and production:................................................2TASK 2............................................................................................................................................3P 5. Required resources which use in deliver a consistent, safe and timely food productionoperation:................................................................................................................................3P6. Processes and procedures required for ensuring effective and efficient use of resources tomeet overall business and customers needs............................................................................4P7. Standard operating procedures required for ensuring food production meets business keyperformance indicators...........................................................................................................5TASK 3............................................................................................................................................6P8. Methods for monitoring food production and, identifying and dealing with variances toensure a safe and efficient operation......................................................................................6P9. Possible effects of deviations in order to establish processes and procedures.................7RECOMMENDATION...................................................................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................9

INTRODUCTIONFood production system is the is the process ion which there is guidance providedregarding the preparation and serving of the restaurants dishes. Present study is based onDocklands Academy London (DAL) which is planning to open a new restaurant in London. Forthat it is essential for business to have good knowledge about this sector. Hazev restaurant isbeing taken for analysing situation of restaurant industry. In it there is the brief guidance aboutthe cooking of different food items and ingredients like meets, seafood and so on. In this reportthere is a brief discussion about the basic principles and methods use while preparation of fooditems. There are different ways of food preparation some are discuses in the below researchreport and a brief discussion on its impacts on food items. Food items should be cooked properlyin the restaurants and there are some principles which show the rules of cooking it should bedone with cleanness and should be cooked in the correct temperature. TASK 1P 1. Different types of system for food preparation and production in restaurantsEach restaurant implements different food preparation and production practices. Differentproduction systems are explained as below:Baking: it is the techniques in which the food is cooked by the dry heat. Generally it iscooked in the ovens and on the hot ashes with the layer of hot coal. This techniques is generallyused in making breads, cakes and cookies (Baldos, and Hertel, 2015). Hazev uses this method toprepare disserts. Use of this preparation method will help DAL in offering some dishes andhealthy food to consumers in the future.Frying: it is the tool that can use the food to cook with the oil or any fat. There are severaltypes of frying are deep frying in which the food is submerged into the hot oil and it is done inthe chip pan. Pan frying is a techniques in which the small amount of oil used as a heat transferitem and protects the food to stick in the pan (KHOSRAVI, Yunesian and Galavi, 2016). BoccaDi Lupo restaurant applies this food preparation method. This helps the firm in serving healthyfood to consumers and protect material as well. DAL can use this food preparation method innear future that would help in attracting young and old age both persons towards the restaurants. Roasting: It is the cooking type which used to drying the food with the help of openflame, oven or other sources of heat. It is usually done for the caramelization or making food1

crunch with the addition of some flavoured ingredients. The IVY restaurants uses this method offood preparation, that enhances taste of food and make it more crunchy. DAL can apply this foodpreparation method to serve the consumers well in its restaurants.Boiling: it consist the frequent vaporisation of liquid contain (Brown, 20189). It is occurswhen the liquid material is heated. It is used to make softer the elements like boiling the potatoetc. Hazev also use this technique which makes the food more healthy and minimise the fattyelements in it. DAL should use this technique in its future restaurant.Grilling: It is very popular technique to making food meet grilled because it makes thegood taste imparts on the meet. It is the process in which applying dry heat on the top surface ofthe food in the grill pan or griddle.P 2. Influence of the different food preparation and production system:By making food fried boiled or roasted leads to reduces the nutritions in the foods anddestroy the vitamins in the food. Such as roasting the dry fruits can reduce the vitamins in it.Hence Hazev restaurant takes care of this thing and ensure that it carefully uses this method anduse it in required materials only. DAL academy needs to take care of this thing while opening itsrestaurant. Generally all the food preparations can reduces some amount of the nutrients in it. Inthe specific process of food preparation can meets the raw food with the heat, oxygen, or lightwhich generates the loss of good nutrition on them (Carley and Christie, 2017). Grilling is verymodish technique to making food meet grilled because it makes the meet more tasty. It is quitehealthier in comparison to other food preparation tools. But it is also health risky process. Whilegrilling on meet in high temperature spreads the carcinogenic compounds which is produced byheating on high temperature and it is not good for the health of human. Hazev restaurant has toensure that it serve healthy food to consumers otherwise it can create health related problem toguests. P 3. Principles for planning the food preparations and production:HACCP (Hazard analyses and critical control points) is the approach that is used formaintaining food safety.Hazard analyses is the key principle that must be done by DAL restaurant, as Hazevalways ensures that food is being safe biologically, chemically etc. If it is ignored then itcan cause troubles for human who will consume that unsafe food.2

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