Managing Food Production and Quality

The assignment emphasizes the critical role of food production management in maintaining food quality, ensuring health and safety, and reducing wastage. It also highlights the need for effective inventory management and providing high customer satisfaction to increase brand image in the hospitality sector.

Managing Food
Production

Table of Contents
INTRODUCATION........................................................................................................................3
TASK 1 ...........................................................................................................................................3
P1 Discuses the range of food preparation type as well as production system...........................3
P2 Impact on design of food preparations as well as production system....................................4
TASK 2............................................................................................................................................4
P3 Principles for planning food preparation as well production.................................................4
P4 Explain key methods for planning of food preparation as well as their production.............5
TASK 3............................................................................................................................................6
P5 Determine the resources to deliver consistent, safe & timely food production.....................6
P6 Process and prouder needed for ensuring resources are managed effectively for customers
as well as business requirements.................................................................................................7
P7 Produce standard operating procedures to ensure food production fulfils key performance
indicators.....................................................................................................................................8
TASK 4............................................................................................................................................9
P8 Apply different methods for monitoring food production and suggest ways for dealing with
variances for maintaining safety of food.....................................................................................9
P9 Evaluate possible effects of divination to establish process and procedure..........................9
CONCLUSION.............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCATION
Food production is a process in which all the raw materiel converted into ready made
product. It prepare for the people for food industry. Many approaches are included on it and
cleaning, sorting, preparing and packing basic things in it. This report based on La Villa
restaurant. It is a big restaurant of London (Antonaci, Demeke and Vezzani, 2014). This
restaurant offer some attractive foods and service to there customer as well as they also focus on
healthy foods with high nutrition which is beneficial for customers. In this report they are
focusing on different type of food preparation and production system as well as discuss influence
on design. Beside it they also focusing on key method for planning food preparation and
production. Furthermore monetizing food method, key performance indicators and possible
impact of all this are discussed in this report.
TASK 1
P1 Discuses the range of food preparation type as well as production system.
Food production can done in a house or food processing industry. It is totally depends on
the food production of raw material. food production have there own different approaches with
specific objectives. So various type of food production and production system are important and
all those are as given.
Cook chill system: According to this they use cold and heat food production. Through
this restaurant can purchase higher efficiency at lower food cost which is beneficial for the
organisation. it also help to avoid food borne illness. But some product require a particular
temperature control for safety of them. It is not applied on every product (Baldos and Hertel,
2015)
Conventional: It is a traditional approach which is mostly uses in restaurants. In this
process they purchase raw food products and after it they prepare it and serve it to there
customers. It is difficult in small food services operations.
Sous vied: It is a totally different method in as well as chill method of cooking.
According to this process they fill vacuum in that with food and prepare it on normal
temperature. Food save by this method to much longer as well as other method are not that much
longer. Conversion of fruits is also a good idea in that they selling it in p lactic bag with selected
vacuum.

Cook freeze system: According to this cooked dishes are frieze according to needed
temperature until it is needed. It is a beneficial process in various manner but it is cost effective
which is biggest disadvantage of this. It is a frozen and the temperature of this is 70 to 750 c and
it is minimum temperature of that.
The La Villa restaurant can use all this system which is beneficial for there business in
various manner. Before adoption of these they also should analysed all these details in a effective
manner. It also provide positive impact on vegetables as well as fruits.
P2 Impact on design of food preparations as well as production system.
Food production mostly done in restaurant. So main focus of restaurant is to cover all
every in positive manner. They utilise natural resource in a proper manner also focusing on
health of there customers. Basically it is a process in which all kind of raw material use for
preparing products. There are various things which impact on the food production as well as on
brand image of the restaurant (Grafton, Daugbjerg and Qureshi, 2015). Some time quality of the
product also effected because of not proper storage of raw material. It decrease the test of food
and also harmful for customers. Bedside it quality of the food is also effect the brand image of
restaurant. Brand image increase the demand of product and services and it is important for
growth of an organisation. Damage food also effect the health of the consumer. Wastage of food
is also impact on the growth of restaurant. Safe of the restaurant also focusing on the customer
requirement as well as there preferences. It is important for attracting more customers.
TASK 2
P3 Principles for planning food preparation as well production.
The food of La Villa restaurant should be tasty and with high nutritive. So it the basic
responsibility of La Villa restaurant to provide healthy food as well as provide customer
sanctification to them (Grafton, Daugbjerg and Qureshi, 2015). There are some principle which
they require to follow. So all these principle are as given.
Principle of suitability: It has been analysed that different customers has different
choice and they also prefer different nutation according to process. So La Villa restaurant must
offer various options to customers which attract more customers. Through fulfil the requirement
of there they also increase the demand. So it is a principle of stability is important for this
restaurant.

Principles of nutrition: It is necessary for La Villa restaurant to focus on different age
group. Different age group reacquire different nutrition so it is the basic responsibility of the La
Villa restaurant to focus on this concept. They must focus on the daily requirement of every age
group. La Villa restaurant must plan for offer food item from different food group. A particular
food group is unable to maintain nutrition and it is the basic reason that family are not satisfied
through this.
Principal of variety: La Villa restaurant must provide several varieties in food items to
there customers. It is the basic responsibility of this restaurant to fulfil the requirement of
customer and provide them different item to change there taste. La Villa restaurant provide high
nutrition so they are top much aware for customers health(Kajaste, 2014). They provide that in
different manner beside provide it in boiled vegetables.
Apart for all these principles La Villa restaurant can offer various different flowers,
include different colour combination. After it they can serve that to customers through that they
can increase they demand of food products and services. It is beneficial for the growth of the
restaurant. They also focus on the raw martial like its safety and security as well as packaging
which protect raw mathematical form, damage. Proper storage is also necessary to store that raw
material in proper manner and protect it from wastage. They also safe nonage that it papered in a
proper manner. Because all these things impact on image of La Villa restaurant.
P4 Explain key methods for planning of food preparation as well as their production.
All the food production methods are utilize to preparation of food. It also say that food
production is a process in which all the raw material translate into papered food. Many things
included in this like labour, cost of space, equipments and maintenance. Food production have
there different phase which is depends on raw stuff (McClanahan, Allison and Cinner, 2015).
There are various methods and those are cook frizz method, cook chill methods, traditional
method. So brief description of all these methods are as given.
Inventory management: This method of food production is a very important method
which must be use by they mangers of La Villa restaurant. They should focus on the stock in the
restaurant. Collection of raw material which is necessary in some food items. Through inventory
management mangers of La Villa restaurant also can reduce the wastage of item. They mange
some product for a particular time and than odes for fresh raw material according to the

requirement of this hotel. It helpful to safe product and also impact on the quality of food in a
positive manner.
Traditional method: This method of food production is a important method. According
to this La Villa restaurant follow its tradition like storage of goods than preparation of food,
cooking and than holding and last step is served food to the customer. It is the basic methods
which is used in the La Villa restaurant. They purchase all the raw material and use this
conservation method.
Supply and equipments capability: In all the restaurant all the employees works in
hazardous condition and equipments. So mangers of La Villa restaurant also focus on this
concept because it is necessary to maintain this. They also focus on the temperature of frizz as
well as provide temperature according to food requirement (Morse, Babcock, and Murthy, 2014).
It is necessary to maintain this because it impact on the quality of food. Mangers of La Villa
restaurant also analysis all these things in a particular time.
So all these method are used by the mangers of La Villa restaurant when they are planing
for food production. Through using these methods they are able to maintain many things which
impact on the brand image of La Villa restaurant. So there factors are like health and safety of
customers, high quality food products and maintain of the restaurant. By using all these method
they maintain the wastage of food.
TASK 3
P5 Determine the resources to deliver consistent, safe & timely food production.
It is difficult for every organisation to provide same quality food for these customers. As
food production is the major asset of La Villa restaurant. It also difficulty for every restaurant to
consistent within services which are provided by them. So mangers of La Villa restaurant also
focus on the resources which help them to maintain consistency of there restaurant (Roesel and
Grace, 2014). They must focused on the quality as well as health which offering food to
customers. So some needed resources are given.
Human resources: Managers of La Villa restaurant focus on the effective employment
in there restaurant. They should hire skilled and talented employees through that they can
minimise the risk as well as provide so innovative products to customers. Those employees also
focus on there healthy and safety of customers and take less timing to preparation of food.

Sometime performance and quality of the employees also impact the customers and they also
visit the restaurant because of there behaviour. Serving food in a proper manner is also important
for the restaurant industry these thing also influence customer and considered that they utilise
effective resources for food production in a particular timing.
Financial resources: Every organisation need a effective financial recusance to fulfil the
requirement of there organisation as well as employees. Manger of La Villa restaurant also focus
on this they also require capital, fund to achieve there organisation goal as well as to complete
internal operations (Barrett, 2013). Financial resources help the organisation to maintain the
performance of employees and restaurant. With the help of finial resources they can focus on
health & safety of customers as well as quality of food products.
P6 Process and prouder needed for ensuring resources are managed effectively for customers as
well as business requirements.
There are various process which help the organisation to target achievement and provide
proper resource management as well as fulfil the basic requirement of customers. There are some
steps which are as given.
Check their platform: It is the basic responsibility of a manger to providing modern
tools & technology to there employees. through these services they can increase the performance
as well as productivity of La Villa restaurant. With the help of this process employees can easy
fulfil the requirements of there customers. It is important for the restaurant to use all these
strategy.
Layout size: Accounting to this the managers of La Villa restaurant also focus on the size
of kitchen, restaurant, waiting room as well as floor. enough space is require when employee
serves to there customers. Customers also require space and peaceful environment which they
are in restaurant. It is a important concept which increase the image of restaurant.
Review process: managers and employees of La Villa restaurant also focus on the menu
process and service food accounting to that. Preparing food and served that to the customer also
a important function. It is necessary for this restaurant to taking feedback from there customers
through that they know about there services. It also helpful to evaluate the performance of
e3mployees and they also can fulfil the need of customers(Davis, Lockwood, Alcott, and
Pantelidis, 2018).

Effective training: It is necessary for every employee to provide a effective training and
increase the performance of that. La Villa restaurant also provide training and seminar to there
employee through that they can handle various kind of situation. It is beneficial for restaurant as
well as its employees. With the help of effective training employees also can complete there task
in a effective manner.
P7 Produce standard operating procedures to ensure food production fulfils key performance
indicators.
Standard operating performance: According to this it is the basic responsibility of a
restaurant to follow the procedure through that they can achieve target. There are various rules
and restaurant of government which must be followed by the restaurant. They also maintain a
standard through that they can focus on the quality of the there food (Davis, Lockwood, Alcott,
and Pantelidis, 2018). La Villa restaurant also focus on these concepts which help them to
maintain the standard in hospitality industry. UK government have various legislation which
they apply on hospitality industry. All these are works as a key performance indicator which the
actual result are examined which act as a key performance indicators.
Restaurants should involve various different ways which help them to fulfil the condition
of government related to hospitality sector. Various kind of measurements which can utilize by
the La Villa restaurant for finding the requirements of KPI. There also help to achieve the
legislation of status, legislation and standard of the compatibility industry. La Villa restaurant
also can conduct feedback of there customers as well as survey to know they actual performance
of there restaurant in hospitality industry. Through providing effective training to there
customers they can increase the performance of employees as well as restaurant. Mangers of La
Villa restaurant also focus on the basic things like cleaning, safety & security of customer as well
as employers. These are important things to mange. Varies situation also accuse sometime so
they also have handle technique of that situation. It is important for the growth of restaurant.

TASK 4
P8 Apply different methods for monitoring food production and suggest ways for dealing with
variances for maintaining safety of food.
It is important in a restaurant to maintain food according to health & safety because it
impact on the health of customers. There are various kind of method which can La Villa
restaurant apply for safety of food for maintain the efficiently in effective manner.
Waste management: Through this method La Villa restaurant can reduce the wastage of
restaurant. They can cover the cost of it and which also helpful for them to do more effective in
the restaurant. They safe the raw material with the help of effective inventory management and
can do various things which increase the productivity of this restaurant.
Pest control: It is important for the hospitality industry to do this in a particular time.
This is important for protect the food from cockroaches, rat and many other things which impact
the health of consumer (Denkenberger and Pearce, 2014). Through that they can remove various
infractions as well as healthy problems. La Villa restaurant also focus on this concept through
that they can protect there food in a effective manner.
Personal hygiene: Restaurant should focus on the Hygiene which help them to protect
the health of customers. It is important to keeping the food products healthy and nutritional. It is
the basic responsibility of cafe to provide instruction for there employees. Further it they also
reduce barrios health problem through providing hygienic food to customers. It also increase the
image of the restaurant in a effective manner.
Through using all these things mangers of La Villa restaurant can able to reduce many
kind of problems as well as they can develop standard of restaurant. With the help of inventory
management, human resource management they can reduce the wastage of the restaurant in a
effective manner.
P9 Evaluate possible effects of divination to establish process and procedure.
The La Villa restaurant have a strong brand image in hospitality industry. They use
effective strategy in restaurant which help them to achieve organisational goal. This restaurant
have enough space which provide there customers effective facility and peaceful environment.
They prepare food according to the taste and preferences of customers (Uphoff, 2013). Beside it

manager of La Villa restaurant is also give strict instantiation top employee related to the
cleaning, hygienes and using of gables which they are cooking.
Customers have issue related to the timing process which are face after order. It is a big
problem in restaurants so La Villa restaurant also focus on this problem (Venter, 2012). After
order of customer, manger should give instruction to cafe and provide food within a particular
time. It is totally depends on the condition of the manger within there team member. They divide
table to a employee and it is responsibility of that employee to swerve them in a effective
manner.
CONCLUSION
From the above report it has been analysed that food production management is
compulsory in every food organisation or restaurant. Mangers of restaurant also follow all the
function which maintain the food quality of the restaurant. Beside it they also focus on the health
& safety as well as time of serving food. They also focus ion the inventory management which
help the organisation to wastage of food. They also provide high satisfaction to there customer
which increase the brand image of restaurant in hospitality sector.

REFERENCES
Books & Journals:
Antonaci, L., Demeke, M. and Vezzani, A., 2014. The challenges of managing agricultural price
and production risks in sub-Saharan Africa.
Baldos, U. L. C. and Hertel, T. W., 2015. The role of international trade in managing food
security risks from climate change. Food Security. 7(2). pp.275-290.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Grafton, R. Q., Daugbjerg, C. and Qureshi, M. E., 2015. Towards food security by 2050. Food
Security. 7(2). pp.179-183.
Kajaste, R., 2014. Chemicals from biomass–managing greenhouse gas emissions in biorefinery
production chains–a review. Journal of Cleaner Production. 75. pp.1-10.
McClanahan, T., Allison, E. H. and Cinner, J. E., 2015. Managing fisheries for human and food
security. Fish and Fisheries. 16(1). pp.78-103.
Morse, L. C., Babcock, D. L. and Murthy, M., 2014. Managing engineering and technology.
Pearson.
Roesel, K. and Grace, D., 2014. Food safety and informal markets: Animal products in sub-
Saharan Africa. Routledge.
Baral, H., Keenan, R.J., Stork, N.E. and Kasel, S., 2014. Measuring and managing ecosystem
goods and services in changing landscapes: a south-east Australian perspective. Journal
of Environmental Planning and Management, 57(7), pp.961-983.
Barrett, C.B. ed., 2013. Food security and sociopolitical stability. OUP Oxford.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Denkenberger, D. and Pearce, J.M., 2014. Feeding everyone no matter what: Managing food
security after global catastrophe. Academic Press.
Uphoff, N. ed., 2013. Agroecological innovations: increasing food production with participatory
development. Routledge.
Vázquez, A.M. and González, P.A., 2015. Managing collective symbolic capital through agro-
food labelling: strategies of local communities facing neoliberalism in Spain. Journal of
Rural studies, 41, pp.142-152.

Venter, C., 2012. Food hypersensitivity: diagnosing and managing food allergies and
intolerances. Journal of allergy, 2012.