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Managing Food Production and Preparation Systems

   

Added on  2021-02-21

16 Pages5179 Words282 Views
Environmental Science
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MANAGING FOODPRODUCTION
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Table of ContentsINTRODUCTION ..........................................................................................................................4TASK A...........................................................................................................................................4LO 1.................................................................................................................................................4Critical Evaluation and Comparison of Range of Food Preparation and Production Systemsand Discussion on Their Designs According to Different Factors in Order to Meet DifferentBusinesses...................................................................................................................................4LO 2.................................................................................................................................................7Comparison of Different Approaches to Planning Food Preparation and Production to MeetDifferent Business Requirements................................................................................................7TASK B...........................................................................................................................................9LO 3.................................................................................................................................................9Explanation of the Resources Required to Manage Food Production Operations andJustification for the Processes and Procedures Required to Manage Them................................9Example of Two Standards Operating Procedures (SOPs) Used in Food Production ProcessSupporting Key Performance Indicators...................................................................................10Review of Further Two Examples of Standard Operating Procedures and Specifications.......11TASK C.........................................................................................................................................12LO 4...............................................................................................................................................12Explanation and Comparison of Monitoring Food Production, Ways of Identifying Variationsand Dealing with Issues Related to Potential Impacts on Food Production Processes.............12Analysing Specific Examples of Different Approaches and Methods of Planning FoodPreparation and Production Along with Recommendations to SOPs to maximising quality andEfficiencies in Operations.........................................................................................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15
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INTRODUCTION Food Production refers to the process which is connected with the production andpreparation of food products in order to make use in home or food processing industries. It alsoconsists of many sections and starts with basis things like cleaning, packing, segregating, sorting,preparing and many more which are needed to be present in food in correct proportion forsatisfaction of customers and to provide them with best possible experience (Baldos and Hertel,2015). The following assignment will make its focus on the critical evaluation and comparison ofa range of food preparation and production systems and how they are designed according todifferent factors in order to meet different business and customer requirements. Additionally, itwill also make its focus on the comparison of specific examples of different approaches toplanning food preparation and production in meeting different business requirements. Further, itwill cover some aspects such as resources required to manage food production, examples of twostandards operating procedures used in food production management and two more examples ofstandard operating procedures and specifications. Lastly, the assignment will provide explanationand comparison in between ways of monitoring food production and identification of variation inprocesses along with appraising examples of different approaches and methods to planning foodpreparation and production and make recommendations to SOPs for maximising quality andefficiency in operations, identifying variances and actions to be taken. In this assignment, a newbusiness venture will be developed Coffee and Curries which will provide the customers withdifferent types of food related products and services in order to satisfy their needs and wants. TASK ALO 1Critical Evaluation and Comparison of Range of Food Preparation and Production Systems andDiscussion on Their Designs According to Different Factors in Order to Meet DifferentBusinessesFood Production is an important aspect which have to be considered by everyorganisation for the health and safety of their customers. Along with Food Production, FoodPreparation is also important to consider as precautions must be taken at the time of preparingfood as well. So the explanation of different types of Food Production Systems has beenprovided as under:
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