Managing Food Production

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