Managing Food Production: Types, Principles, and Methods

This document provides an overview of managing food production in a restaurant or catering company. It covers different types of food preparation and production systems, influences on the design of food preparation systems, key principles for planning food preparation, and methods for managing resources and monitoring food production.

MANAGING
FOOD PRODUCTION

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
P1 different types of food preparation and production system..................................................3
P2- influences on the range of the design of foods preparation and production system ............4
P3 Determining the key underlying the principles for planning food preparation and
production...................................................................................................................................4
P4 Key methods for planning food preparation and production ................................................5
P5-resources which required to deliver timely, consistent and safety food production system. 7
P6. Processes and procedures required to ensure resources are managed effectively and
efficiently to meet overall customer and business needs............................................................7
P8 methods for the monitoring food production and identify and deal with variances for safety
and efficient operation.................................................................................................................8
monitoring is important time to time ,mangers adopt following methods.................................8
P9 possible effects of the deviation and established process and procedure..............................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production management refers to the process for managing the food where a
manager is assigned in the restaurant or a catering company to administer the day to day
planning and business work regarding the food production department.
Dockland's academy London is planning to open the new restaurant adjoining with the
academy which is Hazev restaurant in which the directors will research regarding the plan and
design of the food menu for the restaurant.
The report will include researching the systems for preparing and managing the food menu as
well as food production in restaurants. Further more it will explain the key principles and the
methods for planning regarding the food department, designing a plan for managing the
resources and monitoring the food production department.
P1 different types of food preparation and production system
Food production is a term refereed to type planning, preparing menu and in addition to
this buying raw material, cleaning kitchen preparing and cooking and storing food(Rasul ,
2016). Given below are few methods of cooking which are classified into various groups
 Conventional methods- it is a method where food preparation and cooking are done
immediately served to the customers. This types production involved in the Hazev's
restaurant where buying raw food materials that its employees will cook, store and serve
to its dinner. in this restaurant conventional food method is implies ,staff members of the
restaurant came early to do preparation for raw material for the meals. With more no of
working staff in the kitchen during the peak time.
 Centralised method-this method involves the bulk production , commonly used as
catering environment. Where food can cooked off site and then served the guests at a
specified places(McClanahan , Allison and Cinner, 2015) . Different place include such
as hospitals. It involves the food prepared by large and fast food chain and also food is
prepared in the central kitchen. This method is costlier because of the need of
transportation and suitable storage and also the serving materials.
 Cook chill method-it is designed to provide more flexibility in the food services. This
method involves normal preparation of the dish and after that rapidly chilled the
prepared dish. to control the temperature at - 18c or below the temperature(Baldos .and

Hertel, 2015) . Through this method restaurant keep their food fresh and healthy for the
several months.
 Baking method-it involves a dry -heat cooking method ,normally in oven but sometimes
in hot ashes and on hot stones. The most common item which can baked is Bread. Here
heat can transformed from the cake surfaces biscuits as well as breads from their centre.
Baking involves the exposed the desired food above the 300 degrees Fahrenheit.
 Grilling foods-it is also the drying heat cooking method that also uses the little fat, in
grilling flavours are added to food as they are exposed to the smoke and the char during
the process(Irani. and et.al., 2018).
P2- influences on the range of the design of foods preparation and production system
Various food designs are available in the food production system .this ranges gives some most
delicious flavours but it can also give the adverse effects on the food some problems are given
below.
Baking method problems-baking may destroy heating sensitive vitamins, such as vitamin c .due
to long cooking process at the high temperature vitamin B, it roasted meat may decline such as
40%.
Grilling -grilling is the most popular food cooking methods because it gives the flavour such as
smoky flavour(Lin. and et.al.,2016). Thus, up-to 40% vitamin B ans minerals may lost during the
procedure of the grilling. When grilling is done heat source become low. Excessive consumption
of such type of food due to loss of vitamin it will cause problems to the health of the people.
Centralised method-here more than one restaurant like chain restaurant are required with a
shore period .common problems arises such as skilled labours required which can lower
operational cost, the taste of the food and also quality is standard through .
Cook chill production-here the food products are pre cooked and also stored in the fridge
(Dragone. and et.al., 2016). So the most of the customers do not prefer this food as they contain
some preservatives which are not good for health according to some customers.
P3 Determining the key underlying the principles for planning food preparation and production.
Safety is key essential aspect for keeping the food safe. There are important principles
that Hazev restaurant should keep in mind while planning for food preparation as well as food
production such as cleanliness, separate, cook and chill.

11 Cleanliness:- Cleanliness is very important aspect that Hazev restaurant should follow
while preparing as well as producing the food that is firstly, to clean the hands and
secondly there should be regular cleaning of the surface otherwise it will create cross
contamination which includes the bacteria and viruses which can spread in the kitchen
and further it can get on hands, food as well as utensils which can cause illness and
various diseases to customers (Carley. and Christie,2017). So, it is necessary to make
sure that hands are properly washed with soap and surfacer should be also washed with
hot water as well as all the food items like fruits and vegetables should be properly rinsed
before and after preparing food.11 Separate:- The second important principle that food department of Hazev restaurant
should follow while preparing and producing the food because it contains harmful
bacteria and microbes that can cause illness (Schlesinger.and Amundson, 2019). Firstly,
separate the raw foods like meat and seafood from other foods secondly, preserve the raw
food in the refrigerator and thirdly clean and wash the grocery bags that are reusable.11 Cook and chill:- The another key principle the restaurant should follow is keeping the
seafood, egg and meat at safe temperature in order to destroy the microbes that are
harmful at the same time thermometer should also be used to check the cooked food is
safe or not. Firstly cold foods should be kept at 40 degree Fahrenheit or below and hot
foods should be kept in 140 degree Fahrenheit or above otherwise foods are not safe to
eat(Paroda. and et.al., 2018) .
P4 Key methods for planning food preparation and production11 There are some techniques or methods that can help Hazev restaurant to meet the
customer expectations easily by planning properly in advance regarding the food
preparation as well as food production:-11 Conventional method:- This method explains what customers expect when they go in
the high standard restaurant to have dinner. In this production includes the purchasing of
raw food and that workers store for later, cook and serves to the people came for dinner.
In the restaurant where the conventional method is adopted in which the staff members
work in advance to prepare the processed ingredients with many individuals working in
the kitchen during peak time specially at the time of lunch and dinner(Yang. and et.al.,
2019).

11 Convenience method:- In this method food is already frozen and prepared in advance in
order to save the valuable time of the restaurant. It is very important to note that all
customers will not favour the convenience food to be used in their meal provided by the
restaurants that can have impact on customers without doing the cautious planning. Like
most of the restaurants don't use the good appetizer for preparing the food.11 Centralized method:- This method refers to the method in which the food is prepared at
one place an then it is transferred to another place to serve(Wallace, Sperber. and
Mortimore , 2018). This is seen normally at the catering environment where the food is
cooked at the off site then it is served to a particular venue for the guest.11 Cook- Chill method:- In this method it involves cooking a dish by chilling the equipped
food speedily. Once the food is chilled and then it is reheated to be served as per the
order. In cook chill raw ingredients which are cooked are portioned before it is chilled.
The function of chilling works to keep the food safe.
P4 Key methods for planning food preparation and production11 There are some techniques or methods that can help Hazev restaurant to meet the
customer expectations easily by planning properly in advance regarding the food
preparation as well as food production:-
111 Conventional method:- This method explains what customers expect when they go in
the high standard restaurant to have dinner(Riddick, Wallace. and Davis, 2016). In this
production includes the purchasing of raw food and that workers store for later, cook and
serves to the people came for dinner. In the restaurant where the conventional method is
adopted in which the staff members work in advance to prepare the processed ingredients
with many individuals working in the kitchen during peak time specially at the time of
lunch and dinner.
111 Convenience method:- In this method food is already frozen and prepared in advance in
order to save the valuable time of the restaurant(Rasul , 2016). It is very important to note
that all customers will not favour the convenience food to be used in their meal provided
by the restaurants that can have impact on customers without doing the cautious planning.
Like most of the restaurants don't use the good appetizer for preparing the food.
111 Centralized method:- This method refers to the method in which the food is prepared at
one place then it is transferred to another place to serve. This is seen normally at the

catering environment where the food is cooked at the off site then it is served to a
particular venue for the guest (Baldos .and Hertel, 2015).
111 Cook- Chill method:- In this method it involves cooking a dish by chilling the equipped
food speedily. Once the food is chilled and then it is reheated to be served as per the
order. In cook chill raw ingredients which are cooked are portioned before it is chilled.
The function of chilling works to keep the food safe.
P5-resources which required to deliver timely, consistent and safety food production system
The main elements which required for the timely, consistent and also safety food
production are quality of food, services and also how the customers are treated and in addition to
this how suppliers are being treated(Carley. and Christie,2017).
Manager
Managers of Hazev's restaurant is responsible for the activities which are being
performed by the staff members .mangers are the people who manges the tasted and quality of
the food, and also give the customers preference about any issues regarding to their restaurant for
the food safety and hygienic manger is responsible to check and monitors all the ingredients
which are used in the cooking are fresh,in addition to this it is the manger responsibility to check
that all the materials which are listed by the chef can be provided to him. They also resolve the
conflict of the employees .so that the Hazev restaurant can provide safely and timely and
consistently food production(Yang. and et.al., 2019).
P6. Processes and procedures required to ensure resources are managed effectively and
efficiently to meet overall customer and business needs.
Monitoring- by the monitoring of the Hazev's restaurant can ensure that the resources are
being managed in both the terms as effectively and efficiently. They can satisfy the needs of the
customers as well as business needs monitoring. As net profit margin is calculated by the Hazev's
restaurant that means prizes are low and the cost is too high .thud it denoted they Hazev's
restaurant directors and mangers which monitors these things are not efficient and if the margins
are low than this makes to the great sale in the Hazev's restaurant and also leads to the future
investment(Dragone. and et.al., 2016). It can monitor the productivity of the restaurant .
Use Technology wherever possible-using the technology there is efficient allocation of
the resources. Such as less wastage and more effective usage of resources .technology shows

that what is exact need for the business and for the customers (Wallace, Sperber. and
Mortimore , 2018). Hazev's restaurant can use the Bluetooth temperature sensors and also they
can use the virtual reality on boarding. In addition to this they can use the digital table for the
benefits of both the customers and the restaurant ,ass it takes less time in reservation of table and
saves the time.
P7 standard procedures to ensure food production
Standard operating procedures is a written document in which the routine is mentioned.
It helps the employees to minimizes the problems and misunderstanding.
Need-.every company has its own goal, and for achieving thus ,form can adopt the
standard operating plan for production(Schlesinger.and Amundson, 2019).also helps in.
Procedure protect process-helps to protect the errors ,occurs in the production .it also
protects the procedures from defects as well as regular corrections.
Procedures Protect Workers-workers who followed established procedures ,they feel
confident while working in the organisation .as they will ask not so many questions while
working .employees can give the desired performance .
P8 methods for the monitoring food production and identify and deal with variances for safety
and efficient operation.
monitoring is important time to time ,mangers adopt following methods
Audit- mangers of the Hazev's restaurant maintain the audit time to time so that they help
to take the corrective action if needed.
Customer's feedback-to take the customer's feedback after the service helps to get the
recording of the monitoring(Lin. and et.al.,2016).
Technology- self order kiosk have gaining popularity these days ,for the fast table
ordering and payments handheld tablets are used by the Hazev's restaurant .through this they can
increase the customers as they can wait less time for their food as well as bill. They can also use
the Receipt Printer. it helps them to deals with certain safety such as automatic door opening
system.
P9 possible effects of the deviation and established process and procedure
Deviation is unplanned event that can be happened due to the failure of the
equipments ,lack of training ,insufficient resources .
effects of deviations-

Poor management-it caused the poor management because it do not consider the lack of
management and also the resource unavailability.
Disrespect-deviation creates the disrespect among the employees because some of them
failed to perform their duty well(Baldos .and Hertel, 2015).
Absence- due to the deviation,it can increase the absence of the employees
CONCLUSION
From the above study it is concluded that there are some key principles that Hazev
restaurant should follow for food preparation as well as food production which includes
cleanliness, separate and cook and chill. It also includes different types and designs for each
three restaurants and how they are designed to meet the expectations of the consumers.
Furthermore it has included the resources required to deliver a consistent safe and timely food
operation to meet the needs and expectations of the consumer as well as the processes and
procedures outlined that is required to ensure that resources are managed effectively an and
efficiently to meet the overall customer and business.

REFERENCES
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Managing HACCP and food safety throughout the global supply chain. John Wiley &
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