Managing Food Production

MANAGING FOOD
PRODUCTION

Table of content
 Introduction
 Determining the key underlying principle for planning food
preparation and production
 Explain the key methods of planning food preparation and
production
 The resources which are required for delivering a consistent safe
and timely food production operations
 The process and procedure required to ensure the resource
management
 Standard operation procedure (SOP)
 Conclusion
 References

Introduction
 Managing food production is a essential task for
hospitality industry and restaurants. This is because
it is helpful to the organisation in attracting the
customer as well as achieving their goals and
objectives within the market but serving tasty and
delicious food. There are a number of food
production systems which are used in this process.
These are based on some standards and policies
which are helpful in maintaining appropriate
working environment within the food production

KEY PRINCIPLES AND METHODS FOR
PLANNING FOOD PREPARATION AND
PRODUCTION
Food preparing in production in what different kind of
principles which has to be followed by the restaurant as
well as the chef for preparing the food items. These
principles are related to use of proper ingredients as well
as fulfilling the requirements of the food according to the
standard set by the recognised institute and government
bodies. In context of this, all these are discussed below:
 Principle of nutrition
 Principle of time and money

KEY UNDERLYIG PRINCIPLES FOR PLANNING
FOOD PREPARATION AND PRODUCTION
 Clean
 Separate
 Cook

The resources which are required for delivering a
consistent safe and timely food production operations
 Raw material
 Land
 Human resources

The process and procedure required to
ensure the resource management
 Capacity and
demand
management
 Resource
utilisation
 Process and time
tracking

Standard operation procedure
 Purpose
 Scope
 Definition
 References

Customer Service Standards (Sample
SOP)
The particular SOP, that has been taken into
consideration is Customer Service Standards.
 a) Greeting And Seating
 b) Order Taking, Serving, And Delivery Standards
 c) Billing And Final Settlement
 d) Customer Complaint Management

Greeting And Seating
Under this operation
procedure organization will
improve its customer
services standards by
providing effective settings
arrangements. Under the
sitting arrangement,
organization will use round
tables with 4 chairs
concept.

Order Taking, Serving, And Delivery
Standards
 Under this restaurant will follow different order taking serving
and delivery standards where organization will follow self-
services and delivery standards. separate delivery charges will
be marked for delivery of food to different destination
according to distance.

Billing And Final Settlement
In context of Billing and
final settlement
organizational follow
proper procedure where
first quantity of product
ordered will be
identified. Then after bill
will be prepared within a
computer system. And
payment will be check
according to it.

Customer Complaint Management
 In order to manage customer complaint organization
will follow proper feedback system where customer
can complain about the food products and other
items of the organization on online portals as well as
offline channels.

Conclusion
 On the basis of above mentioned analysis it has been said
that managing food is significant for restaurant at it and
assistance in properly implementing or executing the
operation in an appropriate manner. This is used in
appropriate production of item of food in order to
operating restaurant in an appropriate manner full stop
there are various types or kinds of restaurant availed in
the hospitality sector. The various design and production
of food system are essential or important in restaurant. It
is necessary for food production system to perform
different operation of restaurant in an effective manner.

References
 Oguh, J., 2020. Managing Education for Food And Health Security: The
Experience of EhimeMbano and Isiala Mbano Local Government Areas of Imo
State Nigeria. Current Developments in Nutrition, 4(Supplement_2), pp.144-
144.
 Teague, W.R., 2018. Forages and pastures symposium: Cover crops in livestock
production: Whole-system approach: Managing grazing to restore soil health
and farm livelihoods. Journal of animal science, 96(4), pp.1519-1530.
 Turzi, M., 2016. The political economy of agricultural booms: managing
soybean production in Argentina, Brazil, and Paraguay. Springer.
 Vargas-Hernández, J.G., 2020. Organic Food Production and Consumption
Policies and Strategies. In Mapping, Managing, and Crafting Sustainable
Business Strategies for the Circular Economy (pp. 166-179). IGI Global.
 Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2018. Food safety for the
21st century: Managing HACCP and food safety throughout the global supply
chain. John Wiley & Sons.

Lecture notes for slide 4
 Principle of nutrition: it is the important principle which has to be followed by the
chef and the restaurant in relation to to satisfying need the requirement of the
customer. Under this principle, all the aspects which are related to the nutrition. Clear
organisation try to provide nutrition ingredients to the customers for preparing food.
Here, manager within the organisation has to follow some standard which are useful
in setting nutrition factors in the products of the firm and use it to serve its customer.
Maximum satisfaction in customers as well as help in fulfilling their dietary
requirements.
 Principle of time and money: this principle is also related to food production and
preparation of food for the customer requirements. Under this principle, all these
factors are covered which are related to the time implemented on preparation of a
dish as well as the money which is involved in all the ingredients and whole process
of production. This principle states that restaurant should adopt a policy which work
in accordance to saving the money and time of the firm. Here, cooking staff within
the organisation can use those ingredients and factors of production which are helpful
in reducing the time consumed by preparing the dish. This is helpful introducing the
time consuming the product and will manage the products and services.

Lecture notes for slide 5
 There are a number of food production approaches which can be used by the organisation
and restaurant to improve their functioning as well as prepared the food to their customers.
Useful to the phone in managing the quality of the product as well as preparing the food
with great ingredients. In context of this, a proper planning is required to perform the
functions related to the preparation of food. A restaurant has to analyse the market as well
as the requirements of the food products so that it can take effective decisions. A proper
budget is also required to perform the functions and accomplish the objectives of the
operations. This involved number of approaches which can be used by the organisation in
relation to managing the functions and achieving the objectives related to food production.
Some of these approaches are discussed below:
 Conventional: conventional approach can be defined as an approach which is helpful to the
organisation in identifying the expectation of the customer when the visit the high and
restaurant. Organisation can start maximum satisfaction by using the conventional planning
system. Under this act cover all the dining system which is provided by the organisation in
relation to satisfy the needs and requirements of customers by providing them sitting space.
Under the function, restaurant provides self-made distance which are row in nature and are
from local ingredients. In relation to this approach organisation used to store cook and serve
the food to the dining tables according to the requirement of a customer and their order.

Continue
 Convenience: under this approach, organisation uses those kinds of food preparation system
which are based on using a priest road product or ingredients which are used to produce a
new dish. Under this system organisation use semi prepared food for a frozen food to cook a
new food by using these ingredients as a core. This approach is used by the restaurant for
providing fast services and products which are demanded in high number. This is helpful in
managing the demands of the products and using the current trends but pre store ingredients.
 Centralised: centralised approach is that kind of approach which is used by the cooking staff
of the organisation for involving the preparation of food at one place and then serving it to
the different place. In relation to Chelsea dining room , restaurant is also used to deliver its
products to the customers at their places. Under this technique organisation can use a
propagating environment which will provide meal to them who are in need. This kind of
function is used by the organisation at the time of festival season. This is because at the time
of festival season, there is huge rush from where organisation try to eliminate the rush by
providing ready to eat food to the customer at their door steps.
 These are some approaches which can be used by the organisation in relation to preparation
of the food and designing a proper layout according to the requirement of restaurant. This
will manage the operations in a successful way and improve the functioning of the
organisation towards its goals and objectives.

Lecture notes for slide 6
There are a number of resources which are required in a food production operation to
the organisation which impact on the availability of the fruit products and function of
the firm. Restaurant is build up of many ingredients which include cost water facility
gas availability power measures raw material safety measures furniture and many
more. Some of these resources are discussed below:-
 Raw material- In context of Chelsea dining room , this restaurant is operating
London providing different kind of product to the customers. There are a number
of raw materials which are required for preparing these foods such as veggies fruit
edible oil spices and many more. It act as ingredients for the organisation in
relation to preparing a food and serving the customer.
 Land: land is the most important part of the resources which are required to
perform the function by a restaurant or any other. This is because a restaurant
requires a physical existence. By the increase within the organisation and making
the industry it is required that land is the major resource which is important to
perform the operations of restaurant and building infrastructure to attracting the
customers.

Continue
 Cost control: this is also an resources which is required to be achieve
by management in organization in relation top preparing food and
achieving objectives related to food production. here , mamager has
to save cost by using cost friendly tools and techniques.
 These all are some essential resources which are required by the
organisation in relation to preparing the foods and managing the food
production operations in an appropriate manner. This is helpful in
preparing the food and providing the foot of the customers in order to
satisfy their needs and requirements and fulfilling the profitability of
objectives of restaurant.
 human resources: they act as important resources while performing
function related to food production in organizarion . They are
essential to perform all function an manage work.

Lecture notes for slide 7
 It is required by an organisation to follow proper plan which is helpful in ensuring
the resources and utilising it in effective manner. In context of managing the
demands and using the resources and managed by organisation can follow a
particular process which is discussed below:
 Capacity and demand management: It is the primary stage in this process which
is based on managing the capacity and demand of the organisation. Here are a
student has to identify current capacity and demand of the food products which it
supply in the market. Management of capacity in healthcare restaurant hotel in
ensuring the raw material suppliers as well as improving its functioning for
satisfying the needs and requirements of customer.
 Resource utilisation: It is the second stage in this process where the management
within the restaurant has to identify and evaluate all the resources in an appropriate
manner so that it can utilise this resource. These resources are gas, electricity,
water, supply and land and many other. All these must be managed by the
organisation in effectively so that it can achieve two goals and objectives and
provide the customer with best services.

Continue
 Process and time tracking: proper and regular process
of food production is always based on time and system.
This is also important factor which has to be
considered by the restaurant and cooking team. Under
this organisation has to maintain a proper system to
track the time of the food which is prepared by the
organisation.
 It can be evaluated from the above that this process is
useful for the organisation and restaurant to manage
their functions and achieve effectiveness by identifying
the business needs and taking effective decisions.

Lecture notes for slide 8
 Performance indicator can be defined as that performance indicator
which is used by the organisation to identify the current
performance and meeting the objective of the current site. Key
performance indicators are important for a business organisation as
well as a restaurant to identify and ensure effective performance
strategy. Relation to this organisation can follow standard operating
procedure. It can be defined as a system which consist different
activities which are helpful in managing in regulating the business
operation within the industry. SOP activation tool which helpful to
the management in communicating the organisation about the
current processes and procedures which it follow in production of
food items. In relation to Chelsea dining room, a proper system of
sop is discussed below:

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 Use of Gloves at the Time of Cooking
 Examples are related to making use of gloves while
preparing food products by chefs of Coffee and Curries Restaurant
so that accidents could be avoided as burning of hands from hot
oil and many more are included in precautions important to be
made before doing cooking.
 Keeping Things at their Right Place
 There are many things which are used in kitchen for
preparation of food items so keeping things and materials at their
right place after use will provide benefit to users in making use of
them again and again. In case, they are not kept at their right place
than this will make delivery late of food items as they are not able
to find out items and this will cause delay in orders.

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