Managing Food Production

Managing food production

INTRODUCTION
Food production is department that involve in activity as preparation of food. It is defined
as process in which raw materials are baked, combined and transformed to make a dish.
Henceforth, food production management relates with internal elements of hospitality
management, resource business and hotel management (Linder, 2019). Thus, manager of food
production needs to be responsible for overseeing food processing facilities and procedures.
Therefore, food safety management system identifies, evaluates and control food hazards at the
levels of the food chain.
The professionals work as to supervise the employees and look over the product quality
to transform the raw materials into commodities consumers buy. Additionally, Food and
beverage managers needs work as to forecast, plan and control the food ordering of food and
beverages for hospital property. Thus, it is crucial to follow up the food safety management
system to controlling the all food safety hazards.
The present report is based on managing food production. Henceforth, report will cover
the activities as to explain the range of differ kind of technique of food production, to discuss on
the influence about the design of range of food production and preparation methods.
Furthermore, assignment will focus over key underlying principles for planning food production
and preparation. Lastly, techniques for monitoring food production and variance will be
identified to undertake safe and efficient operations.
LO1
P1
Consumer perception towards the food commodities is complex phenomenon and
influenced by different characteristics. Henceforth, choices get changed by the number of
components as changes and preferences of customers. It is crucial to understand and analyzing
consumers motivation factors and preference as this have huge impact on food industry
(Springmann and et.al., 2018). Additionally, there are number of demo-graphical variables such
as number of children, household income, age, gender influences an individual's perception of
risk. Attitude, beliefs and knowledge all are crucial core components that affects the eating habits
of the customers.
1

Conventional- It is food preparation method that allows individuals to go and sit down in
restaurant. Henceforth, food is purchased for individual operation during the various stages of
operation. Thus, production of food completed and served in the same restaurant. Additionally,
this is defined as conventional system in which food are prepared with help of basic ingredients
with processing done on the premises. In order to safe food from damage, there is need to
maintain at appropriate serving temperatures until served (Zwietering, 2019). In conventional
food production method food is produced on site and is prepared on demand or order from the
customer only. Thus there are several factors which influences the quality of food and time taken
to produce food. For instance during peak time it may be required to produce huge amount of
food while at some time there may not be any requirement of producing food.
Therefore, huge volume of staff member may be required in the kitchen during the peak
dining times. This is method that highly use in school, restaurants, universities, colleges and cafe
etc. Therefore, advantages and disadvantages of conventional food service system defined in
below manner as are-
Advantages- There are several beneficial aspects to conventional food service system that are
defined as are-
 It offers customer the high perceived quality.
 This is more effective as it provides flexibility on menu items. In conventional methods since food is to be prepared quickly as per the demand of
customers, it requires fix recipes and methods to prepare food so that same quality
standard and taste can be provided in the food.
Disadvantages: Its disadvantages are as follows:
 Higher cost of equipment.
 Staff size and cost is not clear as during peak demand there may be need of higher
number of staff members while for the rest of time they may not be required.
 Unpredictable food demand from customers can make it difficult to predict the demand
and inventory.
Assembly kitchens- It is method that covers the wide range of processed food products and food
is increasingly become a routine practice in the hotel and catering industry. The ingredient can
be classified as kitchen appliances, chefs and other related factor's that aids at the time of
2