Managing Food Production - Hazev restaurant Assignment
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Added on 2021-02-21
Managing Food Production - Hazev restaurant Assignment
Added on 2021-02-21
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Managing FoodProduction
INTRODUCTIONManagement of food production can be describe as a system of managing all activitiesrelated to production of food (Carley and Christie, 2017). Hospitality is a vast industry as itincludes travel and tourism, event planning, food and drink services, transportation and so on.Food presentation management is a department which involve planning and formulation of food.Production and presentation of food can be describe as a process of converting raw material intofinished dish by cooking. Chosen company for this report is Hazev restaurant. Onder Sahan is afounder of this restaurant as his passion is to prepare and present food. This restaurant is offeringtraditional and modern Anatolian menu which includes meze, grilled meat, fish and many more.In this report different types of food production and presentation has been covered. It willinclude key principle and methods for planning food presentation and production. This reportalso consist of variety of methods which help in monitoring food production. TASK 1P1. Explain a range of different types of food preparation and production systemsFood production and presentation is a process which includes transforming of rawmaterial into finished dish and eatable product. In a hotel several methods are there which helpsin preparation and producing food product. Each and every food product is prepared with somedifferent type and procedure. The range of different variety preparation and production of foodsystem used by Hazev restaurant is mention below.Dry heat cooking: This type of cooking involve procedure of preparation food withoutusing stock or water. This type of cooking is a quick method of cooking food is item and dish islittle crispy (Boelee, 2013). Most used method of using dry heat cooking involve different typessuch as broiling, baking, grilling, Sautéing, roasting shallow frying and deep frying. Hazevrestaurant is undertaking this type of food production and presentation as it result in nice smokyaroma and this is because of caramelization and browning of food product. Moist heat cooking: Moist heat cooking food production and presentation can be done byusing poaching, steaming, simmering, boiling process. This type of cooking is carried out byusing liquid items in food preparation such as water, stock, wine and so on. Temperature rangeof cooking food though moist heat process is between 60oC to above 100oC. Hazev restaurant is1
using this process while preparing food item such as fish, eggs, soups, seafood, boiling vegetableand other delicate food items. Combination cooking: This type of process includes using both dry heat and moist heatcooking. Food produce and prepared by using this is a combination of both type of methods. Thisis one of the best way of preparing heavy vegetables as well as hard meat cuts (Morse, Babcockand Murthy, 2014). In this procedure food is cooked slow but delicious. There are basic twomethods in this type of cooking and that is braising and stewing. Braising includes two stepwhich is first light frying of food and then immersing it in liquid to make it stew. In stewing,vegetables and meat cuts are completely immersed in a liquid form. P2. Discuss the influences on the design of a range of food preparation and production systemsThe designing of range of food production system can be influenced by several factors.These factor will help company in developing producing better food products. Some major factorwhich have impact on the food production and preparation process includes quality ofconvenience food, type of service provided by restaurant, facility layout, design and equipmentused by company in food production and apart for this environment also play a crucial role infood preparation and production. In context of Hazev company, they can proving proper trainingto employees as well as upgrading their skills and knowledge so that they cansupply improvedservices to consumers. Training helps in increasing potential of employees and they are able tomanage production and preparation of food system within Hazev restaurant in effective andefficient way. This is very beneficial in using high and advance technology as well as employeesare able to properly use all equipments of food production. Range of food manufacture or preparation will have impact on the customer services bymeeting with the requirements of customer. Full fill needs and wants of customer by providinghigh quality food product is an ultimate goal of Hazev restaurant (Denkenberger and Pearce,2014). All activities related to food production and preparation is developed to influencecustomer and gain larger market share. This restaurant is providing better services and foodproducts to customer by effective managing food manufacture and planning department. 2
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