Managing Food Production

This report explores the various types of food preparation and production systems, their impact on design, principles for planning food preparation, and key methods for food production. It also discusses the resources needed for consistent and safe production operations, processes and procedures for effective resource management, and standard operating procedures for meeting business KPIs. Additionally, it covers methods for monitoring food production and the effects of deviations on formulated processes.

Managing FoodManaging Food
ProductionProduction

Table of Contents
Introduction.................................................................................................................................................2
Task A.........................................................................................................................................................3
P1 Explicate range of various types of food preparation as well as production system...........................3
P2 Impact on design of food preparation as well as production system...................................................4
P3 Principles for planning food preparation as well production..............................................................5
P4 Explicate key methods for planning of food preparation as well as their production..........................6
Task B.........................................................................................................................................................8
P5 Resources needed for delivering consistent, safe as well as timely production operation...................8
P6 Processes and procedures needed for ensuring resources are managed effectively for customers as
well as business requirements..................................................................................................................9
P7 Standard operating procedures for ensuring food production meets business KPIs..........................10
Task C.......................................................................................................................................................11
P8 Methods for monitoring food production along with identification of variance for ensuring safe as
well as efficient operations....................................................................................................................11
P9 Effects of deviations to formulated processes along with procedures...............................................12
Conclusion.................................................................................................................................................12
References.................................................................................................................................................12

Introduction
Food production refers to preparation of food in which raw material is transformed into
ready-made products for usage of human beings or within food processing industry. It includes
scientific approach and comprises of different sections which starts from basic things such as
cleaning, packing, segregating, sorting, preparing, etc. This report is based on a new restaurant
“La Villa Restaurant” which is a new venture and is started in London. It will be providing their
customers with fast foods but with nutritious components so that health conscious people can
consume this. This report comprises of range of food production systems and influence on
design. Moreover, the key principles along with methods for planning food productions have
been examined. In addition to this, resources are identified for delivering food and processes as
well as procedures to meet needs of customers. Furthermore, key performance indicators as well
as monitoring food methods and there possible effects have been discussed.
Task A
P1 Explicate range of various types of food preparation as well as production system.
Food production refers to preparation of food in which raw material is transformed into
ready-made products human use within house or in a food processing industry. It is a process
which involves scientific approaches. It is defined as entity which is comprised of different
diverse systems designed for accomplishment of specified objective. They differ in the way
where food is prepared with respect to where it is being served, time span required for
preparation and service. It also deals with the forms of foods purchased, methods for holding on
prepared food along with amount as well as kind of labor and equipment that are required for
this. Food preparation and production systems are mentioned below:
 Conventional: Raw foods are purchased and they are prepared onsite as well as served
soon after it has been prepared. They are being used traditionally and menu items are
prepared within kitchen as well as they are held for shorter time frame until they are
being served. These types of production engage a restaurant opting for preparing food
and serve it under identical roof. This system is typical in small foodservice operations.
 Cook chill system: It is a process that makes use of both heat as well as cold for batch
food production. In this temperature monitoring and recordkeeping are crucial within

production of cook chill products for avoiding food borne illness. It is not necessary that
each food products can be cook chill processed. Advantage of this is that they are of
higher efficiency as well as lower food costs depending on bulk buying as well as
centralized purchasing. But nutritional components and food safety will be compromised
due to number of temperature control.
 Cook freeze system: This system is alike to cook chill but in this case food id not chilled
instead of this, it is frozen. After cooking, dishes are blast-frozen to a temperature of
around -200C and they are kept under this temperature until it is needed. Storage at
frozen temperature can last for around two years. When this is obligatory the food will be
defrosted and reinforced to a core temperature of minimum 70 to 750C. The major
disadvantage of system to slaughter of texture which owes to thaw or freeze process that
is involved as well as preceding regeneration and allocation to the wards.
 Sous vide: It is a deviation of a cook – chill operation as well as cooking method where
vacuum is sealed within a pouch of plastic and then it is cooked at gentle temperature that
can be controlled precisely within water bath. It renders high control as well as allows for
perfect and repeatable outcomes every time as compared to other methods of cooking. It
is easy for learning along with this stress is taken out of cooking as food is held at ideal
level of doneness for longer interval of time as compared to usual methods. There is no
discoloration or oxidation which is ideal for conservation of fruits. They are combination
of vacuum sealing which controlled en rapid is chilling as well as papillote cooking.
The La Villa restaurant can make use of these methods or systems and must analyze each
and essential details associated with them as it will assist them to carry out their processes in
appropriate manner. Along with this, it will not cause any kind of negative impact on fruits as
well as vegetables.
P2 Impact on design of food preparation as well as production system.
Food production is a method of production by making use of processes as well as systems
which will conserve non-renewable energy; non-polluting and natural resources are efficient
economically and are safe for consumers, communities as well as workers. Basically, it is a
process in which raw material is prepared as well as marketable products. The quality of food

will be impacted in the way the raw material is stored and processed while before they are being
re-heated. The stale food or damaged food will have side effects on customers while they are
being consumed by them. It will also spoil brand image of The La Villa Restaurant which is yet
at initial stage. Therefore, chefs need to make sure that they store the food in appropriate manner
so that wastage do not occur as well as customers satisfaction level is attained.
P3 Principles for planning food preparation as well production.
The food must be tasty as well as palatable with their nutritive value. The La Villa
Restaurant need to ensure that the food prepared by their chefs should not only provide satiety
but also needs to give their customers mental satisfaction. For this, they need to follow certain
principles, they are illustrates below:
 Principles of nutrition: It is crucial while planning of food preparation. The La Villa
Restaurant has wide range of customers as well as various age groups. These signify that
nutritional needs of every member differ; therefore it is necessary to take into
consideration daily requirements of all. While planning, it is necessary to embrace some
food items from each food group. As this will enable the restaurant to have family guests
or customers within their premises. The reason behind this is that one food group will not
be able balance nutrition’s.
 Principle of suitability: It is obvious that no two persons possess same nutritional values
as well as there is wide difference in likes and dislikes. Therefore, La Villa Restaurant
need to have options for their all customers so that needs can be accomplished. It will
lead them to have more number of customers and attract more. As when requirements are
fulfilled then it will lead to affirmative outcomes.
 Principle of variety: Rigid meal pattern is not liked by customers and they have to
provide variety. The La Villa Restaurant must analyze and identify the taste of
individuals at given scenario and then plan their food. This will assist them to render their
services according to requirements. For an instance La Villa Restaurant can have high
nutritional food so that they can accomplish the needs of health conscious people. By
providing it within fast food, it will provide them with different options rather than boiled
vegetables.

 Apart from these principles, The La Villa restaurant can offer varieties in color
combination and ways in which they are being served i.e. their plating, texture along with
taste and flavors. It will assist them to captivate more number of customers towards their
services. Apart from this, they need to ensure that raw material which have been used
within preparation of food must be chosen wisely as well as carefully so that it do not get
damaged while transportation, storage or the way in which it is processed. Food must be
cooked thoroughly if it comprises of non-vegetarian items like meat as by these
microorganisms can be killed and if it is not done in required manner then it can have
negative impact on restaurant.
These are some principles which must be acknowledged by The La Villa Restaurant as it
will aid them to intensify quality as well as services which are furnished by them. This will
also assist to have their brand image within society and gain attention of people.
P4 Explicate key methods for planning of food preparation as well as their production.
Wide range of food production methods can be utilized within preparation of food. A
process of altering raw material into finished products is referred to food production. As cost of
space, maintenance, labor and equipments continue to raise then it is necessary to take into
consideration production system. Food productions are definite phases of food flow that are
concerned with privileged of prepared, semi prepared or raw stuff. The outcome products might
be in a ready state like cook serve (conventional method) or any kind of experience such as
cook-freeze or cook-chill before end product is being served to their customers. The key methods
of food production which can be used by The La Villa Restaurant are illustrated below:
 Traditional methods: In conservative methods, the majority of food which is purchased
by The La Villa Restaurant is in the form of raw material. They can also be referred to
convenience food categories. Facilities are rendered for receipt as well as storage of
goods, their preparation, cooking, holding and the service of food that is being furnished.
They are mostly used within most kitchen concerns.
 Centralized methods: This method is commonly opted through huge chains which are
looking forward to subcontract all the measurements associated with food production.
With respect to The La Villa restaurant, they are specialized in food as well as

construction of high level of hygiene while creation, outstanding to bulk production cost
along with this prices offered will be cheaper for buyers.
 Cook-chill methods: Food preservation methods where food is being prepared and
portioned and after this they are chilled to near about 3 degree Celsius within a central
kitchen. This method can be used by The La Villa restaurant for preserving food for
around four days before it is exactly prepared according to needs of customers or before
it is reheated for being eaten. It is dependent on catering coordination depending upon
normal preparation as well as cooking of food through rapid chilling along with storage
space. The chilled food obliges minimum capital outlay as well as low workforce.
 Cook freeze methods: Food preservation methods, in which they are being prepared,
portioned, cooked as well as frozen them to -20 degree Celsius within central kitchen of
The La Villa restaurant. Cook-freeze preserves food for around eight weeks before it is
reheated for consumption. The expression cook-freeze is defined as a catering system
which is dependent on full time cooking of food that is followed through fast freezing.
The storage can be carried out by The La Villa restaurant at controlled low temperature.
Method is associated with cook chill apart from their refrigeration temperatures.
 Sous vide: It is a more fresh food processing technique which was widely used in late
70’s. Pouches retain freshness which leads to freshness, minimized food wastage along
with low level of hazards for cross defects during the process of storage. This will aid
them to maintain their nutrition’s by re-heating process.
 Blast thawing: The air approximately needs to have higher in case of de-iced food than
the food so that heat can be reassigned from air to foods which lead to dissolving of ice.
Hazard zone lies in between 8 to 68 degree Celsius when microorganisms multiply fastest
for a small time as it is attainable. The germs have been spread into two each 20 minutes.
 Blast chilling: The temperature that needs to be determined in between 70 degree Celsius
to 3 degree Celsius and even below within around 90 minutes.
 Blast freezing: To decline the time which is taken within a danger zone for taking into
consideration blast chilling or freezer, the chefs of The La Villa Restaurant needs to
measure refrigeration equipments not just by removing heat fast sufficient.

These methods can be used by The La Villa Restaurant to furnish their services in an appropriate
manner. By making use of these methods they will be able to provide their customers with fresh
food.
Task B
P5 Resources needed for delivering consistent, safe as well as timely production operation.
It is crucial for every organization to remain consistent within services which are
furnished by them. As food is the major asset for every restaurant they need to ensure
consistency of their food. It would be better option to furnish same quality of food or even
better than that to maintain higher level of retention of customers. Along with this, it is
necessary to have timely delivery of services as delay will lead customers to wait more for food.
This will lead to creation of high customer’s turnover of The La Vila Restaurant.
It is very essential for food producing organizations to keep standards of services which
are rendered by them. If quality of food and beverages offered by The La Villa Restaurant along
with best services that are liked by guests and there will be chances of customers to come on
regular basis and even there is higher probability of word of mouth. This will lead them to build
up their image within the market. They possess higher responsibility of serving clean, safe, and
hygienic as well as fresh food. For an instance for making sure the safety of food, a system
Hazard Analysis and Critical Control Points (HACCP) within Europe who works for
identification of CCP (Critical Control Points) for the existence of bacterial, chemical and
physical hazards to food. HACCP has defined certain strategies along with principles for
production of healthy as well as safety of food. It will also facilitate The La Villa Restaurant to
stick on to reliable safety as well as quality of production of food.
The La Villa restaurant needs to have certain emergency plans which comprises of
peculiar procedures for ensuring safety of their employees as well as customers in case of any
kind of crisis. In case of any kind of emergencies, food service personnel will be well informed
with respect to managing procedures that are creating impact on food safety. All employees

within The La Villa restaurant needs to follow established procedures related to handling food
safely during emergencies. Along with this, confidentiality is to be maintained when security is
an issue. Be aware of implications when the certain issues arise menu changes. The concerns
are associated with when food is wholesome but service do not occur in a timely manner.
Another issue is, when food is no longer wholesome because of improper holding temperatures
or potential contamination, fire, smoke, chemicals, fumes. Employees of The La Villa
Restaurant need to follow certain guidelines. If in doubt throw it out and original package of
food must be intact. In addition to this clean containers prior to use. The Manager of restaurant
will be responsible for formulation of procedures that address food safety concerns during
emergencies. Instruct staff and review those procedures on regular basis, at least once a year.
Provide specific directions regarding safe food handling for all emergency situations. Observe
all employees to ensure procedures are being followed. The management of The La Villa
Restaurant need to ensure that follows up, as necessary, with employees and food safety
professionals. These procedures must be evaluated and update procedures as appropriate on
continuous manner.
P6 Processes and procedures needed for ensuring resources are managed effectively for
customers as well as business requirements.
Quality management system must be executed by The La Vila Restaurant to attain long
term financial benefits. They are reduction in cost, improvisation in customer satisfaction,
attainment of organizational goals, management of growth by which business can be carried out
in an effective manner, improved compliance and consistency of products. Processes, standards
as well as procedures are crucial for carrying out operations of organization in a required
manner. For an instance, processes can be placed for attaining sales, creation of obligatory
procedures for employees who are responsible for handling customers from opening till its
closure. Standard policies must be formulated for employees and enhanced quality services must
be rendered to customers. Development of standards, procedures and processes are crucial for
The La Vila Restaurant as they are at initial stage of establishment of business. In addition to
this, it is necessary for management to render training to employees as well as carry out
induction programs and formal processes such as staff performance reviews.

By opting for formalized procedures as well as processes and standards for their business
can save money along with time through which efficiency can be enhanced. This will assist
employees to carry out their work by following certain guidelines as it will help them to perform
in their responsibilities in given interval of time, this also indicates that productivity will be
increased. Processes as well as procedures will lead to enhancement of consistency of their
services which are delivered to employees. By formulating standards and policies benchmark
will be set for employees whom they have to accomplish. For an instance, The La Villa
Restaurant can have standard for serving their customers which comprises of being courteous,
completion of transactions within given period of time frame and carrying out things as well as
doing everything in power through which customers requests can be accomplished. This will
lead to enhancement within experience of suppliers, distributors as well as customers while
dealing with them. Customers those possess affirmative occurrence will lead them to be regular
customers as well as they will be hardly making any complaints with services being rendered to
them by The La Villa Restaurant.
P7 Standard operating procedures for ensuring food production meets business KPIs
Key performance indicators (KPIs) are business metrics which are being used by either
corporate strategies or managers for tracking and analyzing factors that are deemed for success
of organization. Standard operating procedures (SOP) refer to an effectual management system
which lies within quality assurance as well as control so that error prevention can be facilitated
along with communication of process standardization and transferring skills. It denotes set of
written instructions which are documented in repetitive or routine activities that are being
followed by an organization for facilitating consistency within quality of all products. Within
The La Villa Restaurant, creates a document which describes continuous recurring options that
are significant with respect to services which are being rendered by them. Organization are
looking forward for providing customers with enhanced services, for this they can follow certain
set of instructions for making sure that they can provide them with highest quality of services.
Management of The La Villa Restaurant, will be responsible for writing clear instructions
to employees so that they can ensure that employees knows the way in which they have to carry
out their responsibilities. As errors are reduced, SOP’s will lead to fewer counteractive
proceedings. Along with this, healthy and safe working environment is provided to their

workforce this will also lead them to retain their employees for longer duration of time. Along
with this, fast integration will be integrated for tasks within process of training of new
employees. This will aid The La Villa Restaurant to attain their goals as well as objectives and
ensure sustainability within market for longer duration of time. For an instance, key performance
indicator for The La Villa Restaurant will be the prices of services will be affordable as well as
reasonable either it can be enhancement within number of customers and the way in which they
can be increased in certain time duration.
Task C
P8 Methods for monitoring food production along with identification of variance for ensuring
safe as well as efficient operations.
Food safety monitoring refers to mechanism through which organization check or
identifies food safety hazards that are under control, procedures have been appropriately
executed along with compliance with food safety. This type of monitoring is entirely integrated
within food safety legislation within world. Without this, it won’t be possible for without
supporting The La Villa Restaurant for status of food safety production along with supply.
HACCP (Hazard analysis and critical control points), is referred to organized defensive
approach for safety of food from physical, chemical and biological hazards within processes of
production that can lead to finished products which are unsafe as well as designs measures for
declining these risks to a safer level. Food safety monitoring systems are implemented as well as
developed by The La Villa Restaurant, the components are illustrated below:
 What – it will provide description about what will be monitored?
 Where – place in which food safety monitoring will be taking place. It is generally a
point or location within food production processes.
 How – communication must be carried out for monitoring which is to be carried out.
Written procedures will allow every individual to involve within food safety monitoring
activities for accomplishment of entire tasks in a identical manner.
 When – it indicates when monitoring will be taking place. It also denotes frequency like
it comprises of after cleaning, hourly or at receivable.

 Who – A position is designated who will be liable to food safety for monitoring. It will
be ideal for having deputies that are programmed for carrying out entire task.
 Record – List the name of the monitoring form that needs to be completed by the person
designated to complete the monitoring. Without records, you will not be able to prove or
provide evidence that the food safety monitoring has taken place.
P9 Effects of deviations to formulated processes along with procedures.
When a food facility deviates from the critical control points (CCPs) in its HACCP
program, it can be attributed to a couple of reasons. Either the CCP itself failed or the staff failed
to follow the HACCP plan. When a CCP fails, it is typically identified by the person monitoring
during the CCP check. For example, the metal detector may have failed to identify one of the
check pieces, the internal temperature may be too cold for a cooking CCP, or the internal
temperature may be too hot for a cooling CCP. Since the processing step must be working to
ensure the hazard being controlled is eliminated or reduced to an acceptable level, the corrective
action outlined on the master plan must be followed. Corrective actions typically include what to
do with the product in process, how to fix the problem, and what to document.
The solution will depend on the issue at hand which is being faced by The La Villa
Restaurant. The corrective action might involve raising the oven temperature, slowing down the
line, calling maintenance, or whatever other action the HACCP team has identified as the
appropriate correction for a failed CCP. These will be included in the HACCP master plan.
Conclusion
From above, it can be concluded that food production, as the name suggests, is all about
preparing food, in which raw materials are converted into ready-made food products for human
use either in the home or in the food processing industries. Its process comprises of scientific
approaches. Organizations need to formulate policies, procedures as well as standards to ensure
that enhanced services are rendered to their customers.

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