Managing Food Production - La Villa Assignment

Added on - 21 Feb 2021

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Managing FoodProduction
Table of ContentsINTRODUCATION........................................................................................................................3TASK 1...........................................................................................................................................3P1 Discuses the range of food preparation type as well as production system...........................3P2 Impact on design of food preparations as well as production system....................................4TASK 2............................................................................................................................................4P3 Principles for planning food preparation as well production.................................................4P4 Explain key methods for planning of food preparation as well as their production.............5TASK 3............................................................................................................................................6P5 Determine the resources to deliver consistent, safe & timely food production.....................6P6 Process and prouder needed for ensuring resources are managed effectively for customersas well as business requirements.................................................................................................7P7 Produce standard operating procedures to ensure food production fulfils key performanceindicators.....................................................................................................................................8TASK 4............................................................................................................................................9P8 Apply different methods for monitoring food production and suggest ways for dealing withvariances for maintaining safety of food.....................................................................................9P9 Evaluate possible effects of divination to establish process and procedure..........................9CONCLUSION.............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCATIONFood production is a process in which all the raw materiel converted into ready madeproduct. It prepare for the people for food industry. Many approaches are included on it andcleaning, sorting, preparing and packing basic things in it. This report based on La Villarestaurant. It is a big restaurant of London(Antonaci, Demeke and Vezzani, 2014). Thisrestaurant offer some attractive foods and service to there customer as well as they also focus onhealthy foods with high nutrition which is beneficial for customers. In this report they arefocusing on different type of food preparation and production system as well as discuss influenceon design. Beside it they also focusing on key method for planning food preparation andproduction. Furthermore monetizing food method, key performance indicators and possibleimpact of all this are discussed in this report.TASK 1P1 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 onthe food production of raw material. food production have there own different approaches withspecific objectives. So various type of food production and production system are important andall those are as given.Cook chill system: According to this they use cold and heat food production. Throughthis restaurant can purchase higher efficiency at lower food cost which is beneficial for theorganisation. it also help to avoid food borne illness. But some product require a particulartemperature 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 thisprocess they purchase raw food products and after it they prepare it and serve it to therecustomers. 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 normaltemperature. Food save by this method to much longer as well as other method are not that muchlonger. Conversion of fruits is also a good idea in that they selling it in p lactic bag with selectedvacuum.
Cook freeze system:According to this cooked dishes are frieze according to neededtemperature until it is needed. It is a beneficial process in various manner but it is cost effectivewhich is biggest disadvantage of this. It is a frozen and the temperature of this is 70 to 750 c andit is minimum temperature of that.The La Villa restaurant can use all this system which is beneficial for there business invarious manner. Before adoption of these they also should analysed all these details in a effectivemanner. 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 allevery in positive manner. They utilise natural resource in a proper manner also focusing onhealth of there customers. Basically it is a process in which all kind of raw material use forpreparing products. There are various things which impact on the food production as well as onbrand image of the restaurant(Grafton, Daugbjerg and Qureshi, 2015).Some time quality of theproduct also effected because of not proper storage of raw material. It decrease the test of foodand also harmful for customers. Bedside it quality of the food is also effect the brand image ofrestaurant. Brand image increase the demand of product and services and it is important forgrowth of an organisation. Damage food also effect the health of the consumer. Wastage of foodis also impact on the growth of restaurant. Safe of the restaurant also focusing on the customerrequirement as well as there preferences. It is important for attracting more customers.TASK 2P3 Principles for planning food preparation as well production.The food of La Villa restaurant should be tasty and with high nutritive. So it the basicresponsibility of La Villa restaurant to provide healthy food as well as provide customersanctification to them(Grafton, Daugbjerg and Qureshi, 2015). There are some principle whichthey require to follow. So all these principle are as given.Principle of suitability:It has been analysed that different customers has differentchoice and they also prefer different nutation according to process. So La Villa restaurant mustoffer various options to customers which attract more customers. Through fulfil the requirementof there they also increase the demand. So it is a principle of stability is important for thisrestaurant.
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