Managing Food Production - PDF
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Added on 2021-02-22
Managing Food Production - PDF
Added on 2021-02-22
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Managing FoodProduction
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P1 Types of food preparation and their production system........................................................1Types of production system........................................................................................................2P2 Influence on the design of food production and preparation.................................................2TASK 2............................................................................................................................................3P3 Determining of key principles for planning of food preparation and production..................3P4 Methods and planning for food preparation and food production.........................................3TASK 3............................................................................................................................................4P5 Determining of resources for delivering and performing operations in consistent way........4P6 Outline the processes and procedures required to ensure resources for achievingorganisational goals and customer's need...................................................................................5P7 Standard operating procedure for ensuring food production to meet with key performanceindicators.....................................................................................................................................6TASK 4............................................................................................................................................7P8 Methods for monitoring food production .............................................................................7P9 Deviations to established processes and procedures..............................................................7Conclusion ......................................................................................................................................8REFERENCES................................................................................................................................1.........................................................................................................................................................2
INTRODUCTIONFood production is all about preparation of food. It is a process in which raw materialsare converted to prepare a food which is use by individuals either in home or industry. Thisprocess compromises of scientific approach that undertakes cleaning, packaging, sorting andpresenting food in a systematic and appropriate manner. This task is considered from perspectiveof Hazev restaurant which operate their business's in London. Food production industry based onmanage and organise different types of food methods to maintain quality, taste and safety offood. This report focuses on methods of food production, food preparation along with theirinfluence in market (Visschers, Wickli and Siegrist, 2016). Principle for food preparation andkey methods to prepare will also be discuss in this report. At last methods for monitoring foodproduction and tools is also be discuss in this report. TASK 1P1 Types of food preparation and their production systemIndividuals as well as hospitality industry need to adopt food preparation and foodproduction system for getting several benefits in an organisation. It assist them to complete theirwhole work in an effective manner. Some effective methods for food preparation and productionsystem is mention as below: Types of food preparationSteaming- This method is used for food preparation by using water. In steaming of foodwater is placed insider the pot. While going through this process it is need to focus that there isno contact between food and water. At last after boil of water food is put inside water whichhelps to prepare food effectively. In context of business's and customers it is an effective methodbecause 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. Thismethod is covered with two methods that is of deep fry and shallow frying. In shallow fryingfood is prepared through using little oil. In present scenario shallow frying is more beneficial asit is demanded by most of customers. Another is of deep frying where lot of oil is used to preparefood until they heated towards a boiling point.
Types of production systemIntermittent production system- In intermittent food production system goods areprepared on customer's orders. In this system goods are prepared at small level because deliveryof foods is irregular. So to overcome from this good quality food is served by management ofHazev during short term intervals. Moreover for business's purpose it is beneficial as it is keepchanging and flexible for fulling demand of customer's.Centralized: Centralized system is beneficial and appropriate for business's that operateslarge number of restaurant. For them it is mandatory to measure their food productionparticularly in days or weeks. For Hazev centralized food is useful because it helps to preparefood at one place and distribute in all of their restaurant. For business's this system is ineffectiveas it increases their transportation cost (Zhang and et.al., 2017).P2 Influence on the design of food production and preparationFood design is the first step for completing whole process of food. This method is consistof different factors such as presentation of food. In context of food production and preparationsystem. 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 appropriatemanner. 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 aremore aware about their health. Residents of UK prefer to consume those products which arefilled 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 foodindustry. Like for centralized system organisation need to invest more for formulating aneffective design that consists profits for longer period in organisation. Another method is relatedwith food preparation system in which there are more factors are related with more of them areconsidered because presentation of food develops a perception of food and its taste in consumermind regarding food. Therefore Hazev restaurant need to keep clean and hygiene their foodpreparation as well as food production system for attracting more number of customer's.
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