Managing Food Production System

Managing Food Production
System

Index
Introduction
Key underlying principles for planning food preparation and production
Key methods for planning food preparation and production
The resources required to deliver a consistent, safe and timely food production operation
The processes and procedures required to ensure resources are managed well
Standard operating procedures (SOPs)
Methods for monitoring food production
Possible effects of deviations to established processes and procedures
Conclusion
References

Introduction
Managing food production refers to an operational task in hospitality sector where
manager is required to take a number of decisions regarding planning, organizing
and controlling different aspects of food production (Sapkota, 2019). This
includes balancing quality, quantity, cost objectives and a number of different
layers of management according to need and requirements of customer.

Key underlying principles for planning
food preparation and production
Key principles for planning food preparation and production include:
Cost Control:
Training sessions:
Food safety: