Managing Food Production

Managing Food Production

INTRODUCTION
Food production is the department which is involved in the preparation and the
management of the food. The management of the food production is the vert challenging task
and this all depends on the employees of the organization. This report describes about the
different types of food preparation and its influence on the design of the food preparation and
production system and it also includes the key principles and methods for planning food
preparation and production and the methods of planning the food preparation and production
and it also includes about the management of resources to deliver a consistent, safe and
timely food production operation to meet the needs and expectations of the customer and
business and also outline the process and procedure required to ensure the resources are
managed effectively and efficiently to meet overall customer and business needs and the
different needs and the different methods of monitoring the food production and
identification that deals with variances to ensure the safe and efficient operation. At last, this
report includes the possible effects of deviations to established processes and procedures.
LO1
P1) Range and different types of food preparation and production system
Food preparation and production needs planning. The report consists of opening a
restaurant and which needs to be in accordance with food production and food preparation.
The methods of food production and food preparation are described below:
Conventional:
Conventional food preparation is about when we go to sit down and dine out in a
lavish sassy restaurant. This kind of production of food preparation needs good quality raw
material for the food to be prepared in a tasty manner in the restaurant. The production of
food is not just limited the quality of raw materials but also it needs skilled cooks in order to
cook the tasty meals. This in return will satisfy the customer and impact our business in the
positive manner accordingly (Zang, and et.al., 2018.).
Enjoying good food isn’t always limited to the appetizers we take but also the
convenience offered by them. This talks more about the frozen food usually consumed by us
and thus prepared ahead of the actual time needed. This helps the restaurant in saving their

precious valuable time and labour also accordingly. These food items are usually
complimented by the conventional food on the menu. This also reminds us of the fact that not
all consumers favour convenience food items in their diet. It could also impact the bottom
line if a careful planning is not crafted ahead (Nielsen, 2017).
Centralized
When we talk about centralized capacity it involves preparation of food at one place
and then the same is transported elsewhere, wherever it is to be served. Commonly seen the
catering environment, this includes where the food is cooked off site and then thus served to
the guests at a particular venue or site. Centralized method is a comparatively costly method
of production. The reason for the same could be due to the cost of transportation and the
storage being appropriate including the materials to be served.
Cook Chill
It is one of the advance food preparation system which was particularly designed in
order to provide more flexibility in the nature of food service. This technique of food
preparation and production involves cooking the food fully which is followed by chilling it
rapidly and storing the same at very controlled temperatures for until 5 days. The food then
can be regenerated for service as and when required. This kind of production system itself are
very simple to operate if and when well managed. The same is completely safe to be operated
provided the Department of Health guidelines are followed as per them for the temperatures
and time to be controlled.
Along with planning food production and preparation is a relatively smart and hefty
job to be performed. The food production and preparation can be collectively done easily by
allowing the usage of a few methods given above like Convenience, Cook Chill, Centralized
etc. This method would allow storage and production of food done carefree in a smart manner
as never before.
P2) Factors which are influencing the range of the food preparation and production system
Working Environment and number of hours worked
It would not be an exaggeration to say how the food preparation and foo production is highly
affected by the working environment and the number of hours the work is performed by the
employees thus preparing the food. This can also refer to certain problems encountered in the

working environment like the hot, humid environment or a noisy environment which can
ultimately result in the reduction of the comfort levels of the employees. This can affect their
performance by also increasing the stress levels in them. Long working hours and tremendous
amount of hard work can result into reduced productivity which would be also followed by
no reasonable breaks in between the working hours. Same can be held true if the office is
understaffed. This would mean not having enough staff which means the employees have to
work harder and also for longer hours which would result in a more tiring staff and thus
reduced productivity (Zheng, and et.al., 2015).
Use of convenience foods
This includes looking into the foods prepared on site which requires comparatively more
preparation than any similar items found on the menu. Examples of the same can be meats of
deserts. The labour cost of the same can be reduced by using the convenience foods. Also, the
two other factors to be considered here could be: how convenience foods can effectively
increase the food costs and also the quality of food which can be affected. The second factor
that can be counted upon here could be the quality of product which would not always be
evident. In food preparation and foo production, convenience foods are made with an explicit
high quality of ingredients. These ingredients are prepared exactly as and when
recommended by the production manufacturer. He can perform and provide uniform portions
of the ingredients used which are of very good quality. Thus, this shows how the use of
convenience food can affect the food production and preparation of the same food system
(Taylor 2018).
Quantity of meals and number of meal periods
This point defines that the volume of the total business made will be affected by the amount
of actual labour required by us. The minimum level of staffing would be maintained by the
restaurant to be operated. If the same would serve lesser people than this minimum staff can
maintain, the cost of labour will turn to be high. The meal periods can also affect the actual
productivity of the restaurant in terms of the different menus are set up and the time is torn
down. The different menus mean that a larger menu items of that number are also affecting
the labour.
LO2