Managing Food Production: Types, Principles, and Methods

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.