Compilation of Research Papers and Journals

This assignment involves compiling a list of research papers and journals related to specific topics. The provided documents cover a wide range of subjects, including astaxanthin nanodispersions, climate variability, lean manufacturing principles, halal food industry competitiveness, phosphorus in water-energy-food security nexus, sulfated modification of longan polysaccharide, landscapes of social inclusion, and more. Each paper or journal article is sourced from reputable publications such as International Journal of Biological Macromolecules, Journal of Environmental Psychology, and Journal of Cleaner Production. The compilation provides a comprehensive overview of research in these areas.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Types of food preparation and their production system........................................................1
Types of production system........................................................................................................2
P2 Influence on the design of food production and preparation.................................................2
TASK 2............................................................................................................................................3
P3 Determining of key principles for planning of food preparation and production..................3
P4 Methods and planning for food preparation and food production.........................................3
TASK 3............................................................................................................................................4
P5 Determining of resources for delivering and performing operations in consistent way........4
P6 Outline the processes and procedures required to ensure resources for achieving
organisational goals and customer's need...................................................................................5
P7 Standard operating procedure for ensuring food production to meet with key performance
indicators.....................................................................................................................................6
TASK 4............................................................................................................................................7
P8 Methods for monitoring food production .............................................................................7
P9 Deviations to established processes and procedures..............................................................7
Conclusion ......................................................................................................................................8
REFERENCES................................................................................................................................1
.........................................................................................................................................................2

INTRODUCTION
Food production is all about preparation of food. It is a process in which raw materials
are converted to prepare a food which is use by individuals either in home or industry. This
process compromises of scientific approach that undertakes cleaning, packaging, sorting and
presenting food in a systematic and appropriate manner. This task is considered from perspective
of Hazev restaurant which operate their business's in London. Food production industry based on
manage and organise different types of food methods to maintain quality, taste and safety of
food. This report focuses on methods of food production, food preparation along with their
influence in market (Visschers, Wickli and Siegrist, 2016). Principle for food preparation and
key methods to prepare will also be discuss in this report. At last methods for monitoring food
production and tools is also be discuss in this report.
TASK 1
P1 Types of food preparation and their production system
Individuals as well as hospitality industry need to adopt food preparation and food
production system for getting several benefits in an organisation. It assist them to complete their
whole work in an effective manner. Some effective methods for food preparation and production
system is mention as below:
Types of food preparation
Steaming- This method is used for food preparation by using water. In steaming of food
water is placed insider the pot. While going through this process it is need to focus that there is
no contact between food and water. At last after boil of water food is put inside water which
helps to prepare food effectively. In context of business's and customers it is an effective method
because it ensure safety of nutrients and flavour in food (Yi, Xu and Fan, 2016).
Frying- Fry of food is a method by which food is prepared through using oil. This
method is covered with two methods that is of deep fry and shallow frying. In shallow frying
food is prepared through using little oil. In present scenario shallow frying is more beneficial as
it is demanded by most of customers. Another is of deep frying where lot of oil is used to prepare
food until they heated towards a boiling point.

Types of production system
Intermittent production system- In intermittent food production system goods are
prepared on customer's orders. In this system goods are prepared at small level because delivery
of foods is irregular. So to overcome from this good quality food is served by management of
Hazev during short term intervals. Moreover for business's purpose it is beneficial as it is keep
changing and flexible for fulling demand of customer's.
Centralized: Centralized system is beneficial and appropriate for business's that operates
large number of restaurant. For them it is mandatory to measure their food production
particularly in days or weeks. For Hazev centralized food is useful because it helps to prepare
food at one place and distribute in all of their restaurant. For business's this system is ineffective
as it increases their transportation cost (Zhang and et.al., 2017).
P2 Influence on the design of food production and preparation
Food design is the first step for completing whole process of food. This method is consist
of different factors such as presentation of food. In context of food production and preparation
system. Organisation need to design their food according to need of business's and its customer's.
Moreover design considered by organisation as it represent and prepare food in a appropriate
manner. This determines process of food preparation is a systematic and sequential process.
According to present conditions of UK food trends are keep on changing like now people are
more aware about their health. Residents of UK prefer to consume those products which are
filled with nutrients, calcium and other essential factors along with their taste.
Hazev restaurant need to focus on all of those trends which are taking place in food
industry. Like for centralized system organisation need to invest more for formulating an
effective design that consists profits for longer period in organisation. Another method is related
with food preparation system in which there are more factors are related with more of them are
considered because presentation of food develops a perception of food and its taste in consumer
mind regarding food. Therefore Hazev restaurant need to keep clean and hygiene their food
preparation as well as food production system for attracting more number of customer's.

TASK 2
P3 Determining of key principles for planning of food preparation and production
Healthy eating start with keeping food clean and safe. To prepare healthy food it is
necessary for Hazev restaurant to ready food with follow of food principles. Food is prepared
with a combination of several raw materials which collect from farm and end at in market. Due
to this it contains several hazardous materials that are not suitable for food. Some of this
principle are mention as follow:
Clean- Bacteria, viruses, microbes and many more materials are needed to remove from
kitchen and hands before preparing the food. Along with this it is also necessary for Hazev to
keep their raw materials clean and hygiene. For this it undertakes cutting tools, utensils, foods
and grocery bag that is mandatory for preparation of food. Like steaming approach is beneficial
in order to prepare food effectively because it kills bacteria through using hot water.
Separation of food- Separating of foods is necessary while preparing them because
unprepared food contains harmful bacteria. So to become safe from them negative food impacts
it is necessary for take safety steps from preparation to till purchasing of foods. Example- Raw
meat, seafood and chicken need to placed far from grocery items. In context of separation of
food Hazev restaurant avoid packaged and processed non-vegetarian food to ensure safety of
customer's.
Surfaces- Before preparing food surfaces need to be washed properly by using hot and
soapy water. Their are different solutions such as soap, chlorine, liquids etc. are present in
market which is used for washing dishes and surfaces before preparing their food. For example-
usually restaurant prepares their food using microwave. Therefore chef of Hazev restaurant
ensures it is clean and non-hazardous for food (Smajgl, Ward and Pluschke, 2016). For this food
need to prepare with low using water as it clean nutrients and necessary from food and
vegetables.
P4 Methods and planning for food preparation and food production
Planning is an essential function of management by which a manager decided all
activities that is needed to perform in organisation. Plan work as a structure in which essential
factors related with upcoming activities for attaining organisational goal is mention. In a

situation of less proper planning it is difficult for organisation to manage their position. Some
steps or methods of planning that is beneficial for Hazev is mentions as follow:
Action planning- This method of planning is totally focused on activities that is
performed by organisation, individual and teams. Action plans are useful because it leads to
perform their task within specified time period (Samori, Ishak and Kassan, 2014). It works as a
tool that is used for proper controlling and monitoring different activities of organisation. Due to
this act organisation prepares their food with more efficiency and effectiveness. Example- This is
necessary for Hazev restaurant for monitoring food preparation process for minimising loss of
raw materials.
SOPs approach- SOP's approach is used by organisation for maximizing efficiency and
quality of their food process and system. This is beneficial for Hazev restaurant as it assist them
to prepare food of best quality. Basically SOP stands for implementing standard operating
procedures to considering their operations with proper training. It results there is minimization of
risk for operating their business's in effective manner. For example- This approach is used to
give clear and transparent instructions to its employee's in order to perform their task and
responsibility. Like baking and frying a food towards a particular temperature so food is cooked
in proper manner. This results desired outcomes will be achieve by organisation as it meet with
customer's requirements. Hazev is benefited with this because SOP increases their productivity
and profitability by preparing food in effective way.
Operational planning- Planning method for operation is used by organisation to perform
and operate different function of business. In operational planning method resources, processes,
people all are developed under high level. The main agenda to implement operational planning in
organisation is to ensure each department perform their work that is not similar with others (Ros-
Tonen, M. A and et.al., 2015). It saves their time and cost by dividing and delegating work to
each department.
TASK 3
P5 Determining of resources for delivering and performing operations in consistent way
This is mandatory for organisation to gather and collect appropriate resources for
preparing food operations and activities smoothly. To increase customer's base management of
Hazev need to focus on expanding their market area. Therefore they monitor and control all of

their resources needs to control their resources to manage their operations for completing their
work successfully.
Physical resources- Physical resources are those which are tangible for an individual. In
context of food preparation physical assets are main part of organisation which consists of raw
materials, water, microwave and other useful things. To operate business's in an effective manner
it is essential for Hazev to look maintenance for their physical resources. This increases their
effectiveness due which completion of work is done with more efficiency and effectiveness
(Jiang, J and et.al., 2014).
Financial terms- Monetary terms are essential part for organisation which is related with
their funds and capital. Organisation manage their funds to complete their work and combine of
their resources to complete their task in minimum time period. To consider this in effective
manner organisation focuses on allocation of funds to all departments. So it is easy for them to
complete their work under specific budget. Moreover it helps to manage capital in order to earn
more amount of profits.
Human resources- Employee's or human are the main asset for an organisation as they
helps them to gain competitive advantage in market. Further other organisation compete with
Hazev in different terms such as finance, land, resources etc. but to compete with human
resources it is complex because working style of each human is separate from others. To increase
efficiency of employee's Hazev focuses on providing training to its workforce in form of
seminars, motivational programs and workshops. This results it increases employee's
performance which also ensures quality of products.
P6 Outline the processes and procedures required to ensure resources for achieving
organisational goals and customer's need
To gain high success in industry it is necessary for organisation to achieve organisational
goals and objectives. Therefore they follow proper process and procedures in order to execute
them successfully in organisation. Along with this planning helps an organisation to gain more
success in market in a small period of time (Jarvie, H. P and et.al., 2015). Some steps that is
followed by Hazev restaurant is mention as follow:
Implementation of new methods- An organisation performs different task that consists
to gain more success in organisation. It is most essential method for organisation to gain more
success due to which they complete their work within minimum time period. For Hazev this is

important for organisation to perform their work in food production and preparation so that it
focuses on frying, boiling and steaming of food in minimum time period. They analysis for
completion of their restaurant according to customer's demand.
Analysis of organisational goals- This stage is implemented to complete their goals
within minimum time period due to which it is needed to organise their work at all levels.
Moreover organisation decided goals as well as objectives and collect all essential resources
which is required to perform their work at initial level. Land, raw-material, capital are some of
the resources which is used by organisation to perform their operations for achieving
organisational goals and objectives (Bohari, Hin and Fuad, 2017).
Decision making- Decision making is a crucial factor or stage for organisation which
undertakes several steps to complete their work at all levels. In this factor administration
department of Hazev considered all those decisions that leads them to achieve their goal. Further
effective decisions assist them to perform their operations towards more profitability. On other
side decision making helps organisation to achieve goals in appropriate manner.
P7 Standard operating procedure for ensuring food production to meet with key performance
indicators
Standard operating procedure is a set of sequential step instruction that is formulated by
top management for helping workers. In food preparation this method is more beneficial for
organisation as it helps them to solve their operations and bring out positive results from
business's activities. KPI are defined as a tool which is useful for organisation for measuring
success of their business's. With this act it is easy for organisation to achieve their goals and
objectives according to their requirements of customer's and market. As SOPs consists of
particular set of instruction that helps Hazev restaurant for completing their operations in a
effective manner.
In context of SPO the main agenda is to achieve more efficiency, high quality and
productivity in organisation. For this they reduces miscommunication and failure of organisation
between different functions of organisation (Barbosa and Carvalho, 2014). Along with this it also
assist them to complete their work by providing several advantage to customer's and other
stakeholders. On other side to implement it effectively in organisation effective communication
channel will be introduced in management to solve various conflicts and success in departments.

TASK 4
P8 Methods for monitoring food production
Food production is process for converting raw-material into prepared food so that
customer's is able to gain different benefits in organisation. Managers of Hazev restaurant is
responsible for delivering inferior quality food to its products. There are different production and
preparation of food is mention for monitoring food preparation and production activities.
Manager of restaurant identify effective ways to monitor activities of food production and
storage. This helps them to deal with variances and overcoming from them with effective ways.
Some methods that are applied by manager are describe as follow:
Designing of food- This is crucial element to operate their business's activities
effectively in organisation by which they are able to manage business's activities of restaurant.
Some effective plans which is used by organisation is to develop such as supply of raw materials.
This helps them to complete their work from unprocessed to processed food. On other side
organisation is able to manage inventory of raw-material as it is used in future to prepare food.
Further this method is useful as it helps to deliver their food within minimum time period.
Moreover this method is useful for completing organisational operations through utilising all
essential resources which are present in working place of Hazev restaurant.
Fixture of Equipment- In preparation of food there are different stages are present such
as preparation and production of food (Ayal and Leal Filho, 2017). This stage are controlled by
organisation to maintain different machines and equipments in a proper manner. For attaining
business's goals it is essential for managers to put more emphasis on training of employee's for
using resources and equipments of organisation in effective manner. Along with this act right
equipment is used by them to increase overall productivity and profitability of organisation.
Moreover repair and maintained equipments helps organisation ensure safety of employee's who
are engaged in completing organisational process.
P9 Deviations to established processes and procedures
The term deviation refers to process that is arise for determining variation between
expected as well as actual outcomes. In context of Hazev restaurant deviations focuses on lack of
customer's satisfaction. Due to this it is difficult for organisation to create loyal customer base.
Some deviations which is generated on quality of food is mention as follow:

Standard to cleanliness and hygiene of food- This is necessary for organisation to keep
clean and hygiene environment for preparing food in hotel, restaurant and events. Hazev is
operating their business's in UK which is a developed country. Therefore its customer's are not
price conscious but they focuses on that food is prepared with follow up of proper cleanliness.
Along with this food need to deliver in hygiene environment with good ambience and elegant.
Employee turnover- Their are large number of activities are present in organisation in
completing process of food production. This leads organisation to motivate their employee's in
order to reduce their employee's turnover (Anarjan, N and et.al., 2015). Along with this they will
focus for searching new options to complete work which leads them to gain competitive
advantage in market. Hazev deal with issue of employee's turnover through taking recruiting
skilled and potential candidates for organisation.
Conclusion
In the end by combining all above points it is concluded that this is essential for
organisation to manage proper food quality. Supplying process also plays an vital role in order to
gain high success and growth in business's. Their are different types of methods are present in
organisation which ensures good quality food production and preparation system for completing
their work effectively. This is necessary for organisation to prepare food of good quality in order
sustain their business's for longer period in industry. SPO and KPI are some of effective tools
that is used to complete work in specified time period. It also ensures productivity and
profitability for organisation to increase overall performance of organisation in market.

REFERENCES
Books and Journals
Anarjan, N and et.al., 2015. Effects of homogenization process parameters on physicochemical
properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique.
International journal of nanomedicine. 10. p.1109.
Ayal, D. Y. and Leal Filho, W., 2017. Farmers' perceptions of climate variability and its adverse
impacts on crop and livestock production in Ethiopia. Journal of arid environments. 140.
pp.20-28.
Barbosa, G. F. and Carvalho, J., 2014. A proper framework for design of aircraft production
system based on lean manufacturing principles focusing to automated processes. The
International Journal of Advanced Manufacturing Technology. 72(9-12). pp.1257-1273.
Bohari, A. M., Hin, C. W. and Fuad, N., 2017. The competitiveness of halal food industry in
Malaysia: A SWOT-ICT analysis. Geografia-Malaysian Journal of Society and Space.
9(1).
Jarvie, H. P and et.al., 2015. The pivotal role of phosphorus in a resilient water–energy–food
security nexus. Journal of environmental quality. 44(4). pp.1049-1062.
Jiang, J and et.al., 2014. Sulfated modification of longan polysaccharide and its
immunomodulatory and antitumor activity in vitro. International journal of biological
macromolecules. 67. pp.323-329.
Ros-Tonen, M. A and et.al., 2015. Landscapes of social inclusion: Inclusive value-chain
collaboration through the lenses of food sovereignty and landscape governance. The
European journal of development research. 27(4). pp.523-540.
Samori, Z., Ishak, A. H. and Kassan, N. H., 2014. Understanding the development of halal food
standard: suggestion for future research. International Journal of Social Science and
Humanity. 4(6). p.482.
Smajgl, A., Ward, J. and Pluschke, L., 2016. The water–food–energy Nexus–Realising a new
paradigm. Journal of Hydrology. 533. pp.533-540.
Visschers, V. H., Wickli, N. and Siegrist, M., 2016. Sorting out food waste behaviour: A survey
on the motivators and barriers of self-reported amounts of food waste in households.
Journal of Environmental Psychology. 45. pp.66-78.
Yi, B. W., Xu, J. H. and Fan, Y., 2016. Determining factors and diverse scenarios of CO2
emissions intensity reduction to achieve the 40–45% target by 2020 in China–a historical
and prospective analysis for the period 2005–2020. Journal of Cleaner Production. 122.
pp.87-101.
Zhang, Y and et.al., 2017. Effect of cinnamon essential oil on bacterial diversity and shelf-life in
vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
International journal of food microbiology. 249. pp.1-8.

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