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Managing Food Production - Araki

   

Added on  2021-02-20

11 Pages3713 Words68 Views
Managing FoodProduction

Table of ContentsINTRODUCTION...........................................................................................................................1MAIN BODY...................................................................................................................................1TASK 1............................................................................................................................................1P1. Discuss range of different types of food preparation and production systems................1P2. Explain the influences on design of a food preparation system.......................................2TASK2.............................................................................................................................................3P3 Regulate various key principle in order to plan food production and preparation............3P4 Assess various ways for the food production and give an example to discuss theapproaches. ............................................................................................................................3TASK 3............................................................................................................................................4P5 Determine the resources to deliver consistent, safe & timely food production................4P6 Evaluate the process or procedure to ensure effective resource management which meetorganizations & customer needs.............................................................................................5P7. Produce standard operating procedures to ensure food production fulfils key performanceindicators................................................................................................................................6TASK 4............................................................................................................................................6P8. Apply different methods for monitoring food production and suggest ways for dealingwith variances for maintaining safety of food........................................................................6P9 Evaluate possible effects of deviation to establish process and procedure.......................7CONCLUSION ..........................................................................................................................8REFERENCES................................................................................................................................9

INTRODUCTIONFood production refers to the process of producing food products from raw ingredients. Itis a department which undertakes activities of converting the raw food items into cooked foodthat can be sold in the market (Antonaci, Demeke and Vezzani, 2014). The role of thisdepartment is important in a restaurant or food joint. The range of activities can differ from justcleaning and packing the food to mixing additives and other substance. In the report, The Arakihas been chosen which Michelin star sushi restaurant located in London, United Kingdom. Thisreport covers variety of and influences on design of food preparation and production systems,assessing the key principles and methods for planning food preparation and production,management of resources for consistent, safe and timely food production operation. MAIN BODYTASK 1P1. Discuss range of different types of food preparation and production systemsFood preparation and production is the act of transforming the raw materials into foodswhich can be consumed or processed further for making a whole new item. It involves scientificapproaches and comprises of activities such as cleaning, segregating, preparing etc. Whilecarrying these activities, restaurants should design their own procedure so that food can beproduced according to the needs of different customers. In the context of The Araki, the foodproduction department should consider kinds of food production and preparation systems inorder to carry business activities without any hindrance. Furthermore, it should be such thatwhich can fulfil the objectives of the business organization (Baldos and Hertel, 2015). There arefour types of food service systems which can be opted by the restaurant. Same are as follows: Conventional method: This is the oldest way of producing and preparing food.Traditional approaches are used in this wherein the raw food grown at an agricultural farm isused in cooking for changing them into a eatable food. In the context of The Araki, this systemcan be helpful in arranging raw vegetables and meat products from local markets which sell freshgrown ingredients according to the need and demand of the restaurant. The final food item canbe made with the order placed by the customers. Ready-prepared food service system- This method is completely opposite to conventionalsystem. In this, foods are already prepared which are stored in bulk with good packaging to save1

it from any sort of contamination. It can be packed in individual portions or in combinations. Thefood is not for immediate consumption, and often used by in-flight caterers. It also includes chilland cook method, in which the prepared food is stored in a frozen form which can be taken outand cook whenever the need arise. The Araki may use this system for some of the foods whichwill be sold to them for cooking it according to their desire (Carley and Christie, 2017). Commissary (Central Production Unit): It is a large central production kitchen whichfocuses on purchasing raw ingredients from a centralised food purchasing and delivery ofprepared foods to service units in separate locations for final preparation and service. Withregard to The Araki, this process can be used to prepare food at large quantities for serving to thefinal customers. From the above systems, The Araki can go for commissary food service systemwhereby it will buy goods from a central units for producing foods in order to satisfy the numberof customers. This will cut the costs due to low transportation and storage costs.P2. Explain the influences on design of a food preparation system.It has been analysed that, food production and process system highly influence theperformance of overall organisation. According to the commissary food service system, ownersof the organisation use high technology and costly equipments in order to prepare food items andserve them next day to the customers. Apart from this, large number of restaurant ownersprovide frozen food products to the customers, which they can easily use in near future. Inreference to The Araki restaurant, managers of the organization applied commissary food systemservice so that managers can complete the whole process effectively. Apart from this, it has beenidentified that food manufacturing department cook food items on a regular basis and theremaining uncooked item will be stored safely (Grafton, Daugbjerg and Qureshi, 2015). Alongwith this, on weekends managers decides to prepare large quantity of food items, so that they donot face deficiency. They prepare more food items and store them for a longer period of time in afreezer under a set temperature. With the help of frozen technology, organisation will be able toperform their task and attain goals and objectives effectively. For instance, capacity of arestaurant or cafe is around 150 people, on a regular basis there are almost 100 guest per day buton weekends it becomes houseful. For this, they cook food in advance and store them by usingupgraded technological equipment. 2

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