Planning and Managing Food Production and Beverage: Assignment

Added on - 19 Feb 2021

  • 12

    pages

  • 4193

    Words

  • 6

    Views

  • 0

    Downloads

Showing pages 1 to 4 of 12 pages
MANAGING FOODPRODUCTION
Table of ContentsINTRODUCTION..........................................................................................................................3TASK 1............................................................................................................................................3Different types of and designs for each of three restaurant systems............................................3Various types of food production and preparation systems.........................................................4Influence on design of the range of food production and preparation systems...........................5Contrast and compare food preparation and production systems................................................5Key principles for planning food production and preparation.....................................................6Methods for planning food preparation and production..............................................................6Comparison between different approaches to planning food production and preparation tomeet business requirements.........................................................................................................7TASK 2............................................................................................................................................8Resources to deliver consistent, timely and safe food production operation...............................8Procedures and processes required to assure resources is managed efficiently and effectively..9Standard operation procedures.....................................................................................................9Different types of Methods to monitor food production at restaurant.......................................10Possible effects of deviations to established procedures and processes....................................11Comparison between different approaches of monitoring food production..............................11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTIONManaging food production is essential part for business growth as it help to prepare tastyfood meet with customers needs and expectations. Each and every restaurants must manage foodproduction system in order to maintain quality and deliver on time effectively (McClanahan,Allison and Cinner, 2015). The present report is based on Hazev restaurant, they run its businesssuccessfully. It explains different types of and designs for three restaurant systems and differentkinds of food production and preparation systems. Influences on design of range of foodpreparation and production systems, key principles and methods for planning food productionand preparation. Resources required to deliver consistent, safe and timely food productionoperations. It justifies, procedures and processes needed to assure resources is managedeffectively to meet customers needs as well as business. Furthermore, methods of monitoringfood production in Hazev restaurant, possible effect of deviations to established procedures andprocesses.TASK 1Different types of and designs for each of three restaurant systemsHazev Restaurant is one of the most famous Turkish restaurant in London, they offerexciting tastes of traditional Anatolian cuisine at their finest. Reservation management system,restaurant rating system and form fill up system are the three different types of restaurantsystems that help to meet customers expectations as well as business.Reservation management system-This system allow the Hazev restaurant to manage all their customer reservation on onesystem including the restaurant booking, special services or products and more. It help to providestaff and restaurant manager opportunity to manage booking according to clients needs. With thesupport of this system, people already reserve their seats on particular date and express itsexpectations towards management (Ma and Ghiselli, 2016). with the help of advancedreservation management serve their services according to customers demand which is beneficialfor business.Form fill up system-Online and offline form fill up system is effective and useful tool, it help Hazevrestaurant to understand customers needs, expectations and demands. Restaurant provide someform to their consumers in which they need to mention preferences, need and other things which
they like to get during visiting in restaurant in context of food and services. With the help ofinformation filled by people in form restaurant management efforts to prepare all things thatmeet to clients expectations.Restaurant rating system-Restaurant rating system is design to meet business and customer expectations, with thehelp of rating system peoples can be able to rate restaurant services, quality of food and otherthing which support management to make some changes in order to meet clients needs andincrease profit margin.Family style or design restaurant-Hazev restaurant comes under this kind of restaurant, within family style restaurant itinclude different type of food production techniques such as food termination, frying and others.Various types of food production and preparation systemsThree types of food preparation systems in restaurant-Frying-Food preparation is an art of cooking and preparing foods, frying is one of thebest cooking system (Heikkilä and et.al., 2016). Food is submerged in hot oil, it is usuallyperformed with the deep fryer, pan frying is another method of frying food in which person cookdishes in the pan using small amount of cooking oil as heat transfer agent and to keep food fromsticking.Roasting-Another food preparation method is roasting, this system use dry heat whetheran over, open flame or other heat ways. It usually causes Maillard browning or caramelization ofsurface of food which is considered by flavour enhancement.Mechanical techniques-Cutting, grating, peeling, mixing, blending and chiffonade isincluded in mechanical techniques for preparing food in Hazev restaurant.Three kinds of food production systems-Chopping of vegetables-Food production is all about preparing food in which rawmaterials is converted into cooked food dishes for customers use in restaurant and foodprocessing organizations. Chopping is one of the food production technique which help to chopvegetables into small piece of amount.Food fermentation-Fermentation in food production system is the procedure ofconverting carbohydrates to organic or alcohol acids using microorganisms bacteria or yeastsunder anaerobic conditions.
desklib-logo
You’re reading a preview
card-image

To View Complete Document

Become a Desklib Library Member.
Subscribe to our plans

Download This Document