Managing Food Production

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................................3
MAIN BODY..................................................................................................................................................3
Task1............................................................................................................................................................3
P1 Identification of various kinds of food preparation and production system.......................................3
P2 discussion on the influences of the design of range of food products and preparation method........5
TasK3...........................................................................................................................................................6
P3 determining the key underlying principle for planning food preparation and production.................6
P4 explain the key methods of planning food preparation and production with some examples of
approaches..............................................................................................................................................7
Task 3...........................................................................................................................................................8
P5 determining the resources which are required for delivering a consistent safe and timely food
production operations.............................................................................................................................8
P6 Discussion about the process and procedure required to ensure the resource management...........9
P7 Discussion on standard operation procedure to ensure the food production for meeting key
performance indicator...........................................................................................................................10
TASK 4........................................................................................................................................................11
P8 Apply methods for monitoring and food production and explain how to identify and deal with
variance to ensure a safe and efficient operation .................................................................................11
P9 Explain the possible effects of deviations to established processes and procedures ......................11
COCNCLUTION ..........................................................................................................................................12
REFERENCES ..............................................................................................................................................13

INTRODUCTION
Managing food production is an 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 (Abulibdeh and
Zaidan, 2020). 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. In context of the present report, it is based on
study the Chelsea dining room. It is a restaurant bar which is situated at Chelsea, London. It is a
British Restoration with bricks price menu using the rear of the seasonal products to serve its
customer delicious food and tasty food experience. Under the present report there is discussion
about different factors related to food production. In relation to this, different food production
system and designs will be identified. Then after, there is a discussion about different principles
for planning the food preparation and production system. Along with this, there is also discussion
about the methods for planning food preparation and production.
Aim
“To analyse management of food and beverage production” A case study on Chelsea dining
room.
Objectives
 To analyse different kinds of food production systems,
 To determine the methods of preparation of food and production.
 To discuss about the process and procedure required to ensure the resource management
MAIN BODY John Lewis
Task1
P1 Identification of various kinds of food preparation and production system
Food production system

There are various kind of food production system which can be adopted by clients to
cook the food in a way to serve its customers and help them in satisfying their needs and
requirement. Some of these functions are mentioned as:
Sous vide- Under this method the food is prepared under vacuum sealed plastic pouches.
Further, this food can be used by the chef by cooking it at gentle temperature under controlled
water bath. In comparison to the other method of food production system this is a gentle and fast
method which provides fast serving and storing the food for larger period of time (Accatino and
Tichit, 2016). It also includes some standards which have to be followed by the chef while
preparing the food.
Traditional- It is also food production method which involve traditional techniques of
cooking the food. Under this, all essential ingredients are assembled and food products are
acquired which can be use to cook a dish. Under the system the food is prepared at the time of
requirement for order for maintaining the freshness within the food serving is a spontaneous
way.
Centralised - Centralised full production system organisation always focus on producing
the food within the factory where the company transport the food from one place to another.
Under this system organisation provide the food products to the customer where there are a large
number of customers at a small place. This is effective method to cover the large population by
providing a similar type of product (Baron, 2016).
Cook chill: It is the best suitable method which can be adopted by a restaurant because it
provides different kind of facilities and delicious food to the customers. Under the system
organisation use both heat and cold system to produce the food. This requires proper monitoring
and control by the chef because include time conditions checking temperature and issues related
to quality of food product.
Factors impacting food production are as follows:
 Trend that is going on in the market has direct impact on needs and wants of customers.
 Climate of that place also impact the demand of food production in restaurants.
 Soil at which food is grown has direct impact on food production

Food preparation methods
Food preparation methods software which is helpful to the organisation in preparing food
and serving the customer food in an appropriate manner. There are different kinds of food
preparation systems which can be used by organisations.
 Baking: It is the primary technique which is used in food preparation where the food
prepared but cooking it and baking it for a period of time. This generally uses a dry heat
which is provided to the product for making it eatable.
 Boiling: This is also a technique which is used to prepare the food where the food is
boiled. This technique is used mostly on the items which required some specific
temperature. For example sprouts, kidney beans and many others (Flood and Day, 2016).
 Frying: Under this, food preparation method a chef use oil or some other ingredients to
fly the food product for preparing a delicious dish. This is helpful in adding the crunchy
flavour to the food as well as the taste of prospective oil which is used to fry the food
product.
 Roasting: Roasting is also a technique which is used by chefs to cook the food. Under
this technique, the person who is preparing the food used to heat the product by heat
flames open flames and cook the surface of the product to add some crunch. This April
heated to improve the flavour and taste of food.
 Microwaving: Under this system there is use of various tools and techniques where an
appropriate microwave will be used to heat the single item that will be served in direct
manner. And this food production method there is use of ready to eat food or the food
which has to be prepared by the use of microwave Owen.
These are some methods which can be used by the chef in relation to preparing the food
which is helpful in adding space and spices according to the method of cooking.
Three different types of restaurants are:
 Casual dining which is most commonly adopted by restaurants.
 Ethnic food is offered to its customers.

 Fast food is like by many customers and offered to people of mid age.
P2 discussion on the influences of the design of range of food products and preparation method
In relation to food production eats restaurant adopt a different design which influence the
range of production system and preparation of the food. In relation to this, different kind of food
production methods by cook prints system following baking cooking system and many others. In
context of field restaurant, it is using different kind of systems and design in relation to
preparation of food and serving it to the customer. The major factor which is involved within the
designing are discussed below:
Food display and storage: Essential part with the designing of a food production system
where organisation required some refrigerators cold storage and other kind of stories with their
on kids to drive products as well as product which require special care. There are number of
ingredients which are involved within the food production like meat which required cold storage
for storing them for a longer period of time. Show the business perspective it has to be keep in
the mind while preparing kitchen design (Fonk, 2018).
Cooking range: It is also required by the management staff of the organisation that they
have to identify the cooking range which consists of different equipment related to gas and
electricity. This also play important role within the cooking because there are a number of
system like movable cylinders with special kitchen which are useful in cooking different food. In
context of the field restaurant, they are preparing the food in various aspects which required that
organisation has to use safe equipment within the kitchen (Kimaro, 2019).
Pest control: It is also essential for the organisation to manager effectiveness control
system because it will help in managing the restaurant as well as food items. There number of
insects and pests which can impact on the food production of o a restaurant and can cause
damage to their reputation within the market. Saving interest of the organisation from this,
restaurant in use effective pest control system which provides protection from insects.
Ventilation system: It is Essential system which is required while designing food
production system. Under this, equipment like chimney cooking gas steam funnel ventilators and
many other things are included. It is essential for cooking the food so it is liability of
organisation to manage these functions for restaurant (King and Bedale, 2018).

TasK3
P3 determining the key underlying principle 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: 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 (Lawley, Birch and Craig, 2016).
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
(Marr, Howley and Burns, 2016).
These are some principles which can be followed by the organisation in relation to
achieving its objectives relation to preparation of food for its customers. Promote the objectives
of the form and reduced its cost the following the principles in appropriate way.

P4 explain the key methods of planning food preparation and production with some examples of
approaches
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 (Mushtaq, 2018). 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.
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 (Offei, 2016).
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 (Oguh, 2020). 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.
Task 3
P5 determining the resources which are required for delivering a consistent safe and timely food
production operations.
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
acts as ingredients for the organisation in relation to preparing a food and serving the customer
(Teague, 2018).
Gas, electricity and water availability- this is also an important ingredient which is
required by the restaurant for performing its operations. These are the basic resources which are
important for cooking to food in an appropriate manner as well as serving the fort to 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 (Turzi, 2016).
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.
P6 Discussion about the process and procedure required to ensure the resource management
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 (Vargas-Hernández, 2020).
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.

P7 Discussion on standard operation procedure to ensure the food production for meeting key
performance indicator.
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:
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.
TASK 4
P8 Apply methods for monitoring and food production and explain how to identify and deal with
variance to ensure a safe and efficient operation
Food production is considered as a process of fusion Hotel using different types of method for
assessing as well as solving variances for appropriate operation flow can take place for their
various methods which is going to be mentioned below planning restaurant focuses on
understanding various activities as a-list stars included in the operations of restaurant. The
anticipation of machineries raw material as well as HR important and it will assist in considering
supply I as well as demand of restaurant. There is a management team in chosen restaurant that

focuses on appropriate low of activity and function of business organisation full stocks
equipment maintenance this involved increase in equipment as well as technique adapted by
shapes in stocks as well as worker for production of food in restaurant (Wallace, Sperber and
Mortimore, 2018). Their main focus is to provide superior quality food services to its user in
order to satisfy themselves top centralised as per this method product are deliver and distribute in
various location. It is just a satisfying the needs of its user. In the hospital is sector it is important
to causes appropriate delivery of services as well as food to its user. Conventional it is a
technique adopted in fusion restaurant for storage of raw materials such as food as well as wages.
By using this technique the veggies are stored within restaurant refrigerator in appropriate
manner. It help in preserving this kind of item in an effective manner
P9 Explain the possible effects of deviations to established processes and procedures
The customer expectation from restaurant is considered as very high as there are various
types of option of restaurant of food in market. The therefore it is necessary to provide superior
quality food while production of food. The shoes and Restaurant has experienced derivation due
to lack of product quality of food. There is in decreasing in the food quality bites restaurant most
of the restaurant focuses on suffering different kind of issues due to quality. The productivity
level of Hotel will decrease or adduce therefore it is necessary to have major improvement in
processor of production of food for increasing sales and profit margin of company in future
period of time
COCNCLUTION
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
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