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