Managing Food Production

This report examines the range of different types of food preparation and production systems, discusses their impacts on design, identifies key principles for planning food preparation and production, and explains key methods for planning food preparation and production. It also provides specific examples for each method.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
P1 Examining range of different types of food preparation and production systems............3
P2 Discussing the impacts of food preparation and production system on the design...........5
P3 Identifying key principles for planning food preparation and production........................7
P4Explaining key methods for planning food preparation and production, with specific
examples.................................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production is one of the biggest industry around the globe. Managing food
production systems is an crucial task for which head chef's of the kitchen is responsible, ensuring
that team, management structure, resources and knowledge are in place. Food preparation and
production management is technique which creates a balance in order to make operations cost
effective, profitable and efficient enough to attain safe preparation and production of food styles
according to the company (Gohar, Cashman and Ward, 2019). Through this report, range of food
preparation and production systems are analysed along with their influence on the design.
Moreover, food preparation and production principles are determined which helps in planning it
effectively and in appropriate manner.
TASK A
P1 Examining range of different types of food preparation and production systems
Food system is a complex set of activities such as preparation, production, transportation,
processing and consumption. There are several issues and problems related to food systems in
relation with its governance, its sustainability and the level of wastage involved affecting the
natural environment. There are different types of food preparation and production system which
are as follows:
Food preparation systems: Centralised system- This form of food preparation means using experts and skilled staff
to prepare and cook food in bulk in order to distribute it to finishing kitchen where food
is reheated and portioned according to the end user. This is a cost-effective method of
preparing food saving huge amount of money and extra costs involved in food
preparation such as labour cost and other overheads (Buche and et. Al 2019). But this
form of food preparation system is only effective when bulk orders are being fulfilled or
the restaurant is serving for a huge customer. This form of food preparation systems are
mostly used by business which are serving to airlines and other businesses who needs
food orders in bulk and in larger amounts. The canteens and cafeterias of big MNC’s also
make use of centralised systems for food production for their staff. Conventional system- It is a system which is adopted by high end restaurants. As
conventional system of food preparation states that the restaurant will purchase food

items in raw form and later on its staff of skilled people will cook it for their guests
according to their requirements and serve them in their diners (Galanakis, 2019). In
restaurant who has adopted conventional food preparation system, their staff members
have to work early in order to prepare raw ingredients for the final dish. Nowadays due to
change in market situation and preferences of people, convenience food if more
demanded and preferred by customer. But this is becoming very difficult for conventional
system operated restaurants to work properly and become stable in marketplace by
earning enough profits. The conventional food system is more preferred by the people as
it renders them curated experience and restaurants aims at providing best quality food and
other services which are desired by guests. The centralised food production is cost
effective and saving but do not enrich the experience of people and certainly do not meet
their expectations. Also, the conventional food production system allows restaurants to
change their customers into potential and regular visitors by giving them best experiences
and most importantly serving them best food and beverages.
 Convenience system- In other word, it is known as ready food. This food preparation
system states that the food is pre-prepared. This form of food preparation is less costly
and provide convenience to individuals, as the food is ready at the time people need it. In
Convenience system food is prepared ahead of time saving lot of restaurant valuable time
and resources which can use in other profitable activities such as the interiors of their
restaurant and other related amenities (Mahoney, 2019). The only drawback is the food
quality is not restored and hindered due to early preparation of food. This system is
related to assembly system but it is not assembly systems as in it the food is purchased
from outside and stored. In assembly system food is stored and served to people by
reheating it for making it seem fresh. Therefore, convenience and assembly systems are
not same and cannot be used interchangeably while running in the marketplace.
Food production systems: Cook chill system- This is a normal food production system in which preparation and
production of food is done and preceded it by rapid chilling freezers in which temperature
is managed by the operators. These temperature is higher up freezing point of zero degree
Celsius to three degree Celsius. The food is reheated immediately before consumption in
finishing kitchen. These types of facilities requires low number and skilled staff, also

capital investment is again low in such kitchens. In cook-chill system the producers
develop consumable items according to the recipe, but it is not entirely cooked. The food
is semi-cooked and stored. Once it is delivered to the client or hospitality service
provider, they according to their orders cook the food and serve to end user fresh and
tasty. While food is refrigerated in cook chill system of food preparation it has to be kept
on the temperature in between 70 degrees Celsius to -18 degree Celsius and for at least
240 minutes or four hours. This is needed to be maintained and followed by the
restaurants as these are the Health Guidelines given in relation with time and temperature
of cook chill systems. Cook freeze system- This is a similar system to cook-chill, the only difference between
cook-chill and cook- freeze systems is in one food is stored and chilled and in another
food is frozen. Once, dishes are prepared they are blast frozen on the temperature of
around -200 Celsius and kept it at the same temperature until required by the end user.
The only drawback of this system is the food lose its texture and taste and most people do
not prefer such food items (Jones, 2019).
 Sous vide- This is one of the form of cook-chill food production, as the food is stored in
plastic pouches which are vacuum sealed. The food is cooked by steam and rapidly
cooled and chilled. The main motive of this form of cooking system is to rationalise the
kitchen procedures without affecting the quality of individual dishes or food items.
All three discussed food production system are efficient and effective enough when used at the
right places and at the right hospitality service place. Cook-chill and cook-freeze systems are
similar, they are separate from one another by just one feature, that is in cook-freeze system the
food is frozen for future use and are fully cooked. On the other hand, cook-chill system food is
semi cooked and when required it is cooker entirely by the provider.
P2 Discussing the impacts of food preparation and production system on the design
Food preparation and production systems various in number, having different characteristics and
influencing restaurant business in various ways. Moreover, these systems have impacts on the
designs of kitchen in which food is being prepared and converted into finished dishes for serving
to the end user. For showing the impact of such food production systems on restaurant and
kitchen designs few form of kitchens are explained below with the influences food preparation
and production systems have over them.

 Assembly line kitchen- this form of kitchen is set according to the number of dishes
restaurant is offering. Assembly line kitchen is most suitable for those restaurants or food
serving places who have minimum number of dishes in their menu or even just offer one
single dish which is the speciality of that food preparation company (Mohanty, 2019).
Assembly line kitchen is keeping all their food production and preparation system in a
line in which one by one all steps takes place for preparing dishes which are asked by
customers. In this form of kitchen centralised system, cook chill system and cook freeze
system of food preparation and production can be adopted making the operations cost
effective and fast enough to fulfill bulk orders in time. By adopting assembly line kitchen
for such food preparation operations make the work easy and insurance that all tasks
related to to the preparation of dishes completed in time with rendering device quality of
food to the people or the customer who placed the bulk order.
Factors affecting deign of assembly line kitchen are:
The foremost factor which affects the design of the assembly line kitchen is the size of
operations and the size of the menu. As discussed assembly line kitchens are suitable for those
restaurants that have minimum item on their list. Therefore, menu size is one of the most
potential factors affecting the design of the kitchen and especially food preparation and
production system. Another factor which influences the design of assembly line kitchens is food
safety. It is one of the foremost priority of every restaurant and those who chooses to operate in
assembly line kitchen has to keep their food safe and prepare in best utensils such as those of
stainless steels. These utensils will improve the taste of food on the other hand keep the nutrients
of food intact for longer duration which will allow restaurants to produce food in bulk and store
for longer duration with its proper quality.
 Zone style kitchen- this style of kitchen is designed according to the zones of the kitchen
work. Or in another words zones kitchen designs are made according to the operations
taking place in the kitchen such as cutting, cleaning, mixing, frying etc. Zone style
kitchen is suitable for almost all type of restaurants for food service providers but it is
more suitable to convenience food system, centralised system and conventional system
adopted by restaurants. Zone style kitchens are designed according to the number of
operations taking place in such systems of food preparation and production in order to

develop raw materials into finished goods and rendering best quality food products to the
customers or guest of restaurant (Bader and Jagtap, 2020).
Factors affecting deign of zone style kitchen are:
The design of zone style kitchens are most affected by the number of operations of activities
taking place in the kitchen. In some restaurants the food is pre-prepared and bought from the
outside supplier which is semi cooked. Once they reach the restaurant it just needed to be cooker
fully or reheated and served to the customers, in such case only two or three zones are present in
the zone style kitchen restaurant. One area is of fully cooking and reheating the food and other
area is of presentation where staff serves the food in utensils and make it presentable by adding
extra side ingredients and garnishing. As mentioned earlier that food safety is very important and
this also affects the design of kitchen as in zone style kitchen it is very important that the
restaurant owners keep in mind this factor and accordingly develop their zones such as the
cleaning zone should be away from food preparation and serving zone so that the prepared food
do not get into contact any harmful germs. Also food safety factor which is very important for
zone style kitchens restaurant needs to follow where the owners have separate the workflow
zones and areas which identifies that the cooking and cleaning segments are different and food
safety is maintained.
P3 Identifying key principles for planning food preparation and production
Food production industry is one of the largest sector of business in the whole world, the
competition is increasing on a very large scale and the marketplace is aggressive. Number of
food outlets are opening on regular basis with innovative ideas and offering creative dishes. All
individuals are working in order to be the best and competitive enough to initially sustain in
marketplace and gradually be the leaders. Therefore, it is required that the individual be very
careful before entering the market. In order to open a restaurant they have to carry out various
market research and consider several factors which makes their business potential and effective
enough to sustain in the continuously growing and aggressive business environment. Few factors
are explained below in relation with planning food preparation and production (Gunarathne and
et. al., 2019). Purchasing- Foremost step is to analyse the sources form which restaurant can acquire
raw material and other necessary supplies for their operations. This is the first principle
which needs to be considered before planning to enter into food preparation and

production. Making purchasing decisions is a crucial task as restaurant need raw
materials on daily basis, raw material which are being purchased has to be in the least
possible cost and fresh. Therefore, this principle needs to be considered. SOP- This principle is denoted as Standard Operating Procedures(SOP), which highlights
step-by-step instructions that describes stages for performing routine activities. The
employees and other related parties are responsible for perform these activities in exact
same manner in order to keep the organisation consistent and work constantly. This
procedure helps in maintaining safety and efficiency of departments (Gu and et.al., 2019).
These departments are production, customer service, legal, employee training and
finance. Basically, SOP is a process which will guide staff and a brief steps which are
easy to understand and needs to be performed in same manner for making restaurant
efficient.
 Food safety- Third principle which is needed to be considered before entering into food
production industry is Food safety. The government of every economy has some legal
laws and regulations fro every business sector and same is the case with food industry.
The restaurant owners or any other food production company has to seek knowledge
about these standards in order to follow them and work accordingly.
P4Explaining key methods for planning food preparation and production, with specific examples
In food production sector every restaurant have different style of working and producing
food. They use various methods and service styles by which they work for attaining profits and
sustain in marketplace. There are various methods which can be adopted for preparing food and
while considering all principles discussed in above section (Dillard, 2019). Conventional method- This form of food production system depends upon the consumers
expectations, while they go out for availing services of particular restaurant.
Conventional method is based on purchasing principle as it states that the restaurant will
store the raw material and further change it into finished good when they are required by
the guests. Conventional method is concerned about purchasing principle and the
restaurant owner consider it while planning food preparation and production and entering
into food manufacturing industry. Through this method they keep check on their raw
materials as in conventional method of food production the company make sure that the
restaurant is stopped up with enough inventory the orders of customers and provide them

best quality dishes, along with it adding value to their experiences (Närvänen and et. al.,
2020). By adopting conventional method food safety principle is also considered by the
restaurant their food quality and service standards with laws and regulations introduced
by government. Food safety standard are mandatory for restaurants to follow and keep up
to them for being safe from any kind of legal penalties or law suites.
 Convenience method- this is another very effective and cost saving method which can be
adopted by restaurant. Convenience method is adopted restaurants to fulfill any bulk
order or sometimes some food serving places adopted as their way of working.
Convenience method states that sometimes individuals look for instant food at the time of
emergency or urgent situations. These convenience food are prepared for fulfilling urgent
needs and desire of people (Gruchmann, Seuring and Petljak, 2019). While following
convenience method restaurant owners consider SOP principle which serves as a
guideline for keeping all operations and departments consistent in their work and earning
better profits. SOP principle keeps in order all different departments such as production,
customer service, finance and food delivery department.
CONCLUSION
The above report concludes that food production industry is rapidly growing and has
aggressive competition. The number of food preparation and production systems can be adopted
by the restaurants or hotels in order to be cost-effective and efficient enough to survive in
marketplace and earn huge profits. The food preparation and production sector involves a whole
lot of planning for which some principles are looked upon and in accordance of those planning
principles restaurant owners will adopt a specific and suitable methods. This planning methods
will be best for the restaurant for making it a success, by working in cost effective manner and
with sustaining in marketplace.

REFERENCES
Books and Journals
Bader, F. and Jagtap, S., 2020. Internet of things-linked wearable devices for managing food
safety in the healthcare sector. In Wearable and Implantable Medical Devices (pp. 229-
253). Academic Press.
Buche, P. and et. al 2019. Expertise-based decision support for managing food quality in agri-
food companies. Computers and Electronics in Agriculture.163. p.104843.
Dillard, H. R., 2019. Global food and nutrition security: from challenges to solutions. Food
Security. 11(1). pp.249-252.
Galanakis, C. M. ed., 2019. Saving Food: Production, Supply Chain, Food Waste and Food
Consumption. Academic Press.
Gohar, A. A., Cashman, A. and Ward, F. A., 2019. Managing food and water security in Small
Island States: New evidence from economic modelling of climate stressed groundwater
resources. Journal of hydrology. 569. pp.239-251
Gruchmann, T., Seuring, S. and Petljak, K., 2019. Assessing the role of dynamic capabilities in
local food distribution: a theory-elaboration study. Supply Chain Management: An
International Journal.
Gu, B. and et.al., 2019. Four steps to food security for swelling cities.
Gunarathne, A. N. and et. al., 2019. Building a Sustainable Food Supply Chain and Managing
Food Losses. In Emerging Applications in Supply Chains for Sustainable Business
Development (pp. 261-281). IGI Global.
Jones, H., 2019. Managing food waste across hospitals sites and Trusts. British Journal of
Healthcare Management. 25(5). pp.167-169.
Mahoney, D., 2019. Ensuring the future of food is safe. Food Australia. 71(3). p.30.
Mohanty, P. P., 2019. PRODQUAL: AN INTEGRATED QUALITY APPROACH TO FOOD
PRODUCTION PROCESS AND GUEST SATISFACTION IN
HOTELS. International Journal on Recent Trends in Business and Tourism. 3(4).
pp.53-61.
Närvänen, E. and et. al., 2020. Introduction: A Framework for Managing Food Waste. In Food
Waste Management (pp. 1-24). Palgrave Macmillan, Cham.

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