P1 Different types of food preparation and production systems

MANAGING FOOD
PRODUCTION

Table of Contents
Introduction..........................................................................................................................................3
LO1.......................................................................................................................................................3
P1 Different types of food preparation and production systems.................................................3
P2 Design of a range of food preparation and production system..............................................4
LO2.......................................................................................................................................................4
P3 Key principles of planning food preparation:........................................................................4
P4 Methods for planning food preparation:................................................................................5
LO3.......................................................................................................................................................6
P5 Resources required to deliver a consistent and safe food production operation....................6
P6 Process required to ensure resources are managed effectively to meet customer needs.......6
P7 Standard operating procedure to ensure food production meets business key performance
indicators.....................................................................................................................................7
LO4.......................................................................................................................................................7
P8 Methods of monitoring food production................................................................................7
P9 The effect of deviation to established procedure:..................................................................8
Conclusion............................................................................................................................................8
References............................................................................................................................................9

Introduction
LO1
P1 Different types of food preparation and production systems
 Frying: This method is used to cook food in high fat, generally oil. It can be deep frying
i.e., completely submerge food in hot oil or stir frying i.e., using high heat and lesser
amount of oil. This method is generally used to prepare crispy food e.g., vegetables, French
fries etc.
 Roasting: This is the different version of baking using high heat but with direct exposure
of food with the flame. It is the method where food gets dry and little brown from outside
and is prepared in an open fire.
 Grilling: This method of food preparing is done by using very high temperature applied to
the top, bottom or side surface of the food. Generally it is used to prepare meats, and
vegetables quickly.
 Steaming: This method is used to prepare food in the water vapours of boiling water. This
method is used to prepare food in the closed vessel(Sanchez, 2015.)
 Boiling: It includes preparation of food in the boiling water. Boiling involves complete
immersion of food in the water.
 Poaching: This method is commonly used to prepare egg, fish, and fruits. This involves
preparing of food by immersing it in the liquid that is water, milk, wine, or tray etc. and is
used in very low temperature.
 Simmering: This is the technique in which food is prepared in hot liquid under normal
temperature.
 Broiling: Similar method of grilling used to prepare food under high temperature to brown
the food but the heat source applies only from the top surface.
 Blanching: This method is generally used for fruits and vegetables. This method includes
scorching of food in the boiling water and removing it after very short period of time and
immediate immersing of food in the very cold or iced water.
 Braising: This method involves both dry and moist heat. This includes flaming of food
under high temperature, then immersing it in the liquid for a long period of time until it
becomes ripe or edible.
 Stewing: This method also includes flaming of food as it is used in braising and then
cooking of food in the liquid.
Baking: It is food preparation method using dry heat convection in a closed vessel without being

exposed with heat.Generally Breads, Cakes, pastries, and deserts are prepared by using this
method (Wekerle and Classens, 2015.)
P2 Design of a range of food preparation and production system
There are different types of food preparation system in the hotel line. Some of them are:
 COOK CHILL System: Cook Chill is a type of system in which food is cooked normally by
the chef and then it is followed by rapid cooling of the food at a temperature above the
freezing point. The temperature is usually around 0 degree C to 3 degree C. It is then stored
in refrigerators and at the time of consumption, it is reheated again. The food is properly
finished and then served to the customers. The food is regenerated in finishing kitchens and
these require low investment and very less staff. It is good when there is a lot of customers
in the restaurant(Tamea, Laio and Ridolfi, 2016.)
 COOK FREEZE System: Blast freezers are used in this food preparation system. These
freezers are in high demand as its use has increased very much in catering and restaurant
business. The ability of freezers to freeze cooked dishes and foods as different from storage
of chilled foods in a refrigerator allows a caterer to take more productive use of kitchen
staff. It introduces economies into the staffing of dining room and kitchen.
 SOUS VIDE: In this type of production the food is cooked by steam then it is rapidly chilled
and then it is kept in plastic vacuum pouches. The objective of the method is not to reduce
the quality of product. This method also requires less time to regenerate when compared to
freeze food and there is no need of thaw foods. Sous vide is expensive then the other
methods as there is cost of vacuum bags and packing machines too but the food can be kept
for longer period also. Different restaurants have different way of producing or preparing
food. Some restaurant line follow the first and second procedure and other follows the third
one. Hazev restaurant uses this technique sometime when there are too many customers in
the restaurant and it uses it in those dishes which take hours to cook.
LO2
P3 Key principles of planning food preparation:
1) Meal must be nutritious: The food served to the customer should be nutritious and should
not cause any illness to the person consuming it. It should contain all the vegetables that are
written. Hazev restaurant uses only green and nutritious vegetables in cooking food for its
customers.
2) Cold and warm dishes should be listed separately: All the cold and warm dishes in the menu
should be written separately in the menu so that a person can easily differentiate between the
two(Potts and et.al., 2016.)
3) Proper set menu: there should be a proper menu in the restaurant so that the customers can
choose from it , what to order. The menu should contain variety of dishes for customers.
Vegetarian and non vegetarian food should be distinguishable. A la carte and buffet system
should be there so that a person who wants a fix menu can take buffet and a person who
want to take a single dish can take A la carte.
4) The food should be well finished and then served to the customers. The customer should feel
like they are in restaurant and not at home. The food should have good taste as well as it
should be colourful and garnishing should be done to make it attractive.
5) The dishes and utensils used in the kitchen to cook food and serve it should be clean and

tidy. Restaurant line should take care of cleanliness because germs spread from unhygienic
kitchens only(Principle of food production system, 2015).
The order should be placed properly and the customers should be asked about their allergy from
any food item or precautions which they should take. Allergic food should not be used in regular
food items.
P4 Methods for planning food preparation:
There are different methods of planning food preparation. Some are:
1) Conventional: Conventional food preparation means when a customer go out to sit and dine
in a high end restaurant. This type of production involves purchasing raw food from the
market and that food will be store by the workers of the restaurant and when the order come
from the restaurant, the food will be cooked from the raw material and will be served to the
customer. In the restaurants where conventional method is used, workers work early to
prepare the raw ingredients for later preparing food dishes and the workers help in staffing
the restaurant at the peak time. Hazev restaurant use this method and it prepare all its raw
ingredients which will be needed to cook main dish in the morning only. At the time of order
it mixes all the raw ingredients and the dish is made (Lasztity, 2017.)
2) Convenience: convenience food include those food which cooks easily and those items
which can be refrigerated for a time period. Cheese items or items which can be fried are
generally convenient to cook and they are generally frozen so that they can be used next day.
No customer like convenient food which can affect their diet and everyone wants fresh food
to be made. Convenience food can destroy the image of the restaurant if not served properly.
3) Centralized: In this method, food is prepared at a centralized place and it is transported to
other place to serve. This method is common in catering in which food is prepared at one
place and it is transported to a place where it is consumed. It is generally very less seen in
restaurant business as it is a costly affair because it includes transportation cost and proper
storage is also required.
LO3
P5 Resources required to deliver a consistent and safe food production operation
1) Ensure that all kitchen equipment are fully working. For example a sharp knife will work
faster than the blunt knife
2) Use electrical equipment only when big quantities are there. For example if 4 potatoes are
needed to be peeled than if you are using an electrical peel off then it will definitely take
much more time then the manual peeler.
3) Working systematically. Hazev restaurant staff does all the work properly. There are steps in
doing all the work. Steps should not be interchanged. For example if you are cooking a dish
then first the raw ingredients should be made and every thing should be kept in hand before
cooking starts and not finding the things after cooking has been started.
4) Stand properly so that you don’t get tired too easily. If a person is tired then he would not be
able to make good and tasty food which is the first demand of every customer. Hazev
restaurant only hire those candidate who are fit and who take interest in cooking.
5) Ensuring that all equipment are in hand at the start of each work so that time is not wasted.
6) There should be proper position of each and every item kept, for example the sink, stores
etc. should be near so that unnecessary movements can be avoided and the chef will not get

tired.
7) A clear and continuous work plan should be followed so that so that every work is complete
prior to going out of the kitchen and next day the kitchen is clean and the work should be
started directly. Hazev restaurant follow this as a rule to clean the kitchen before closing it
so that other day the kitchen is ready for work and time is not wasted.
P6 Process required to ensure resources are managed effectively to meet customer
needs
1) Pay attention to inventory: if the restaurant is not properly stocked than the chef will not be
able to cook properly for the customers and they will definitely find something missing in
the food. Kitchen should be stocked properly in time and attention should be paid to quality
of food because if the quality is not good then the customer will not come second time to the
restaurant. Hazev restaurant stocks are filled weekly and there is checklist of items which
are filled in starting of every week.
2) Feedback from customer: feedback from the customer should be taken for sure so that the
mistakes can be recognised and correct actions could be taken. Feedback improves a
restaurant and it gives importance to the customer. Hazev restaurant takes feedback of its
customer after the food is finished (Holloway and Kneafsey, 2017.)
3) There should be complimentary food in the restaurant if guest does not like the food or a
complimentary drink can be given at the time of summers to attract customers.
4) Fancy and breakable items should be avoided in the restaurant so as to minimise any
damage to them. Restaurants should be made beautifully but not too much investment
should be done on the decoration and rather investment should be made on the quality of
food and its presentation. Hazev restaurant are beautifully made but not with excess
decoration and good colours are used in the restaurant which attracts the customer.
5) Food should not over-priced: Quality of food is important for restaurant but then too much
price should not be charged from the customer as it will once attract them and then it won’t
be able to. Nominal prices should be charged so that everyone can afford it if it wants to
earn more profit.
P7 Standard operating procedure to ensure food production meets business key
performance indicators
1) Food safety: First thing needed in restaurant is safe food. Food should not contain any
disease and it should be properly grown and it should be of standard prescribed by the law.
There should be proper demonstration of food safety so that it can be followed by all the
staff members. Food safety is a major concern in the restaurant nowadays(Herrmann and
et.al., 2018.)
2) Cleanliness: There should be cleanliness in restaurant and it should be free from germs and
diseases. Kitchens and restaurants should be cleaned regularly to avoid any dirt. Staff should
also wear clean uniforms and there should be proper cleaning items in the restaurants.
3) Customer service: The customer service has become a trend nowadays. It can boost the sales
of the restaurant. A customer will definitely come next time if he has been asked about the
food and proper actions are taken if there is any problem with food. Correct order and timely
service should be given to customer every time. The staff should be polite with the customer.
Hazev restaurant staff is very polite and they treat customer as a god.

4) Equipment summary: There should be a note on each and every equipment available in the
kitchen. All the electrical equipment should be timely serviced so that they doesn’t stop
while needed. Latest and new technology should be used.
5) Proper menu: There should be proper menu in the restaurant and those items should only be
there which can be cooked by the chef. All the items in the menu should be easily
understandable. Spicy and non-spicy food should be distinguishable. Hazev restaurant has
proper menu for different people and offers’ various continental dishes to its customers.
6) Staff: The staff in the restaurant should be polite and should know each and every item in
the menu. They should be well groomed and neat. There should not be excess staff in the
restaurant which can create chaos. Hazev restaurant has limited number of staff in the
restaurant and work is divided in them according to their capabilities and they all are
experienced and know how to do their work properly (Cortese and et.al., 2016.)
LO4
P8 Methods of monitoring food production
There are various methods of monitoring food production in restaurant and there are many ways to
identify variances for safe and efficient food. Some of them are:
1) Machinery and production line: Machinery and production line are very important factor
which affect food production. Proper machinery should be used in the restaurant. It should
be properly serviced time to time so that it does affect the food. If the food passes through
proper production line then it will be good and customer will like it but if any steps is left
then the food will not be proper. Sharp machines should be carefully used by the staff and it
should be covered after its use so that accidents can be avoided.
2) Pest control: Pest control should be done timely in restaurant so that mosquitoes and flies
are not there in kitchen as well as restaurant. Pest control will make the restaurant clean and
tidy and there will not be any disease in the restaurant.
3) Waste management: Restaurants are the largest source of waste in every country. Every
restaurant should try to minimise waste in the restaurant and it should properly dump the
food in the dustbin. Fresh food and waste food should be kept separated in the restaurant.
4) Personal hygiene: Personal hygiene is very important in the restaurant. If a person is clean
and hygienic then it will attract customers. Staff should wear clean uniform and with proper
hair and groomed(Clark and Tilman, 2017.).
P9 The effect of deviation to established procedure:
There can be many effects to restaurant if proper procedures are not followed in the restaurant.
Some are:
1) Reduction in sales: customer will not come to the restaurant if they find any problem in the
restaurant. It will affect the sales of the restaurant. The profits of the company will not
increase.
2) No loyal customers: Restaurants have various loyal customers which like the food. If the
restaurant does not make proper food or there is any problem in it then the customers will
not like to visit the restaurant next time and this problem will not be able to make any loyal
customer.
3) No online review: Online reviews play a very important part of restaurant. As the world is
going online, people check the review of the restaurant before visiting it. If the review and

comments of the restaurants are bad then no one will visit it. Especially the customers
coming from out of the town always checks the reviews of restaurant before going there.
4) Salaries to staff: The restaurant will not be able to pay the salary of its staff and the chefs
and this will reduce the staff in the restaurant and it will not be able to work properly at the
time of big parties or gatherings.
5) No long term goals: If the restaurant does not follow proper procedures then there is very
less chance for the restaurant to stand in the future in high competition. Restaurants are
facing high competition from the large food chains that are opening day by day. If the
restaurant does not work properly then it cannot sustain (Bevan and et.al., 2017.)
Conclusion
In this study we concluded the various types of food production system and how different food
methods affect the business. There are various methods of food preparation in the restaurant. The
report also conclude the different resources needed by restaurants to deliver safe, consistent and
timely food to its customers. There are different standard operating procedures to ensure food
production meets key business performance indicators. In the last, the study conclude that what
happens if the restaurant does not follow the proper procedure and guidelines of the restaurant.
References
Books and Journals

Bevan, A. and et.al., 2017. Holocene fluctuations in human population demonstrate repeated links
to food production and climate. Proceedings of the National Academy of Sciences,
114(49).pp.E10524-E10531.
Clark, M. and Tilman, D., 2017. Comparative analysis of environmental impacts of agricultural
production systems, agricultural input efficiency, and food choice. Environmental Research
Letters.12(6). p.064016.
Cortese, R.D.M. and et.al., 2016. Food safety and hygiene practices of vendors during the chain of
street food production in Florianopolis, Brazil: A cross-sectional study. Food Control, 62,
pp.178-186.
Herrmann, R. and et.al., 2018. Competition between biofuel feedstock and food production:
Empirical evidence from sugarcane outgrower settings in Malawi. Biomass and
Bioenergy.114. pp.100-111.
Holloway, L. and Kneafsey, M., 2017. Producing-consuming food: closeness, connectedness and
rurality in four ‘alternative’food networks. In Geographies of rural cultures and societies
(pp. 262-282). Routledge.
Lasztity, R., 2017. Use of yeast biomass in food production. Routledge.
Potts, S.G., Ngo and et.al., 2016. The assessment report of the Intergovernmental Science-Policy
Platform on Biodiversity and Ecosystem Services on pollinators, pollination and food
production.
Sanchez, P.A., 2015. En route to plentiful food production in Africa. Nature Plants, 1(1), p.14014.
Tamea, S., Laio, F. and Ridolfi, L., 2016. Global effects of local food-production crises: a virtual
water perspective. Scientific reports.6. p.18803.
Wekerle, G.R. and Classens, M., 2015. Food production in the city:(re) negotiating land, food and
property. Local Environment.20(10). pp.1175-1193.
Online
Principle of food production system. 2015. [ONLINE] Available through:
<https://www.mobilityhq.com.au/food-preparation-system~9723>