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