Managing Food Production

This report discusses the management of food production in the hospitality industry, focusing on a newly introducing restaurant called Healthy Delight. It covers the types of food preparation and production systems, factors influencing food preparation and production, and the design of various types of kitchens. The report also compares and evaluates traditional kitchen and its benefits and drawbacks.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
TASK 2 ...........................................................................................................................................6
TASK 4............................................................................................................................................9
CONCLUSION .............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Managing food production system or process is regarded as one of the critical role within
hospitality industry as it directly connected with an accomplishment of organisational goal or
objective in an efficacious and expeditious manner. Food production department involves the
activities related to preparation of varieties of food where raw materials are cooked combined
and transformed to make a dish as per the demand of customers or guests which render them
increased level of consumer satisfaction towards company's service. Along with this, it is
comprises of several sections that ranges from cleaning, packing, segregating, sorting, preparing,
adding ingredient in appropriate proportion, presentation and so on. However, it is guided and
monitored by different degree of principles and methods which lead them to serve their guest in
an improved or best manner (Jayne, 2012). This report is fully based on a newly introducing
restaurants within UK industry which will be called as Healthy Delight Restaurant as it desire
to deliver wide range of food varieties across UK market. So, researcher takes an initiative to
analyse customer taste and preference as well as acquire hygienic factor which help them to
improve the production or quality of kitchen in an amended way. In this report, it covers various
types of food and production system and also several factors that impact different kind of
kitchen. Moreover, application of several principles and methods to operate the function of food
production division, identification of various resources to keep food production function clean
and safe. Finally, determine various ways to govern food production for attaining high level of
productivity and improved brand image.
TASK 1
Types of food preparation and production system
Food system is refers to a course of action in which food travels form conception in the
field all the the way to digestion in stomach. However, it includes growing, harvesting,
processing ,packaging, and so on. Thus, it is an integral component in food preparation
department for attaining guests satisfaction. In terms of catering or hospitality industry term,
food production is termed as food preparation and control in order to maximise customer
satisfaction and profit margin in an improved manner in a prescribed time period. Moreover,
food production section is sub department of food and beverage division which comprises of
several kitchen who mainly centring with the continental, Chinese and Indian Cuisine.
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Additionally, in food production cycle, different sort of kitchens receives the core or ready-made
ingredients, processing them through the preparing and cooking ways, and deliver dish to wide
range of customer's table via various service outlets or channel. In addition this, food preparation
is the art of individuals who makes an effort to prepare different types of food in terms of
culture with an aim of acquiring amended level of customer satisfaction (Kajaste, 2014).
Moreover, Healthy Delight Restaurant's food production phase encompasses different sort of
sections like preparation area, cooking, storage, cleaning and many more. This is because, it
enable enterprise to maintain its workplace environment attractive and safe for clients or
customers. Hence, Healthy Delight Restaurant take an initiative to perform all the activities of
food preparation by preparing varieties of food in hygiene and better quality. Along with this, its
food production system operates assembly kitchen, production kitchen, centralised, section,
galley kitchen and many more which is explained below:
Types of food preparation
Baking: It is a process or procedure of cooking food by dry heat especially with an usage
of oven and some of it's products are bread, rolls, cookies, pies, muffins and many more which is
prepared with a mixture of flour or some form of grain (Benton, Hazell and Hill, 2017).
Frying: Under this type, it is relate with those process in which foods are getting cooked
in oil or fats which is take place with shallow oil bath in a pan over fire or deep fat frying in
which food ingredients are completely immersed in deeper vessel of hot oil. Moreover, Healthy
Delight make use of different frying technique for its food preparation technique such as pan
frying, shallow,deep and stir frying. Due to which, company can obtain diverse style in preparing
tasty and healthy item (Rogachev, Mazaeva and Egorova, 2015).
Roasting: This is a process in which food items are prepared over dry radiant heat in open
fire as well as it includes cooking food in an uncovered pan in oven. In relation to Healthy
Delight Restaurant, they uses roasting technique also to prepare meat and also some vegetables
(Baral and et.al., 2014).
Types of food production system
Cook Freeze system: In every kind of restaurants, the aspect of food preservation plays a
vital role as it empower company to provide increase level of customer satisfaction as well as can
enhance the brand value. In relation to Healthy Delight restaurant, it chef make use of blast
freezers with an intent to preserve food in an amended way. Moreover, it also facilitate them to
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keep their food from getting waste and also can prevent food for longer period of time like ice
cream, vegetable and fishes and so on. Additionally, it empower Helathy Delight to gain
competitive advantage with the adoption of blast freeze system into its food production system.
Cook Chill System: In this, food is prepared in a very low temperature which ranges
from 32 to 37 – degree Fahrenheit and 0 to 3 degree Celsius usually. However, Helathy Delight
restaurant make an effort to adopt this food production system as it is very cost effective and also
require less number of personnel for processing the food. Hence, such initiation aid Healthy
Delight Restaurant to place the brand in a desired time period.
Factors influencing food preparation and production system
Some of the factors which impact Healthy Delight Restaurant are as follows:
Cooking Range: IN order to acquire positive perception from customers towrads brand,
Healthy Delight Restaurant prepares healthy and tasty food for retaining existing customer and
also to capture the attention of large number of population that enrich the profitability of
company. IN regard of cooking range, it combines both gas and electrical equipments which
means usage of transportable cylinder make restaurant process in an easy mode. With the
implication of this, Healthy Delight Restaurant can easily strengthen its overall productivity by
maintaining hygienic and safe atmosphere for employees for motivating the employees to put
their best contribution towards an achievement of business objective.
Ventilation: This equipment plays a significant role as it drive chef or production staff of
Healthy Delight Restaurant to perform their work in a smooth manner without any humidity or
sophistication. As, Healthy Delight Restaurant implies proper chimneys that aid workers to
control the oil smell, stains and steamy fumes and etc. and can improve the sales performance of
firm.
Factors influences design of various kinds of kitchen
Kitchen is a place where different types of food has been cooked with a all types of
equipments which is essential for cooking. The chef is an individual who takes an initiative to in
managing and governing entire process or activities of kitchen and cooking along with skilled
staff. Furthermore, the primal intent within kitchen premises is to follow all food safety guideline
and personal hygiene to gain improved productivity ratio (Anokhina, 2017). Hence, it also
encompasses various units for preparing food which ranges from selection to waste disposal in a
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better way. In addition to this, there are several factors which impact kitchen premises decision
making potentiality as well as to maintain the working area clean and safe. Therefore, some of
the factors that directly effect over design of different type of kitchen which are as follows:
Production Kitchen
Kitchen surface: Under this component, it encompasses proper arrangements of each and
every equipments in order to generate attractive and impressive for chef and also for all staff so
that they can work smoothly without any difficulty. Additionally, if Healthy Delight Restaurant
makes an effort to applies the same kitchen model then it may have to undergoes with a factor of
generating enough space between every equipments. As it help worker to perform their duty in
a better manner without arising complications during preparing food (McClanahan, Allison and
Cinner, 2015).
Advanced equipments:The another factor which production kitchen consider is utilising
better quality and modern tools or equipments for particular kitchen premises. This is because it
enable restaurant to acquire high proficiency and also can improve the productivity of firm in a
improved mode.
Galley Kitchen
Ventilation:This factor is considered as one of the major or primal component for every
kind of hotels and restaurants in order to generate safe and healthy atmosphere. However, this
determinant comprises chimneys, ventilation cooler or exhaust fan which help chef to tackle over
the issue of oil smell, steamy fumes, stains over wall and many more. If Healthy Delight
Restaurant arrange proper ventilation system them then its superior will be able to generate
healthy workplace for its staff to work comfortably and smoothly (Capone and et.al., 2014).
Cleaning: It is also an integral phase while establishing a restaurant because the main
intent of every hospitality market is to render highly qualitative service to customer. As gully
kitchen requires enough space for placing every equipments properly so they makes an effort to
acquire clothes or brush to clean utensils or tables, switching cutting boards, sanitizing water and
cleaning rags that strengthen its overall performance in an amended way (Marsden and Morley,
eds., 2014).
Proper arrangements: In this factor, it is relate with those component in which it states
that every tools must be arranged in a proper place so that worker can feel comfortable and
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positive while performing their task. Due to this, it help them to enhance its overall performance
and also to enrich its brand value among other competitor (Padoch and Sunderland, 2013).
Centralised Kitchen
Budget: Under this, it emphasize over those factor in which it encompasses all the
expense or requirements which is needed for functioning the entire process of centralised kitchen
in an innovative and creative style without any hindrances,.
Trained workforce: In relation to centralised kitchen, it is known as most effective and
impressive kitchen among other style. So, it mainly a need of highly talented personnel who can
easily manage or govern the entire process of cooking process without nay confusions or
ambiguities. So, if Healthy Delight Restaurant adopts this style, then its chef has to determine the
potentiality of every individuals and place them according to that that benefit company to gain
competitive advantage in a better manner (Tonkin and et. al., 2016).
Pest control: As centralised kitchen require huge space and every equipments are
properly organised and structured so they have to proper attention for generating cleaning and
hygienic working atmosphere. Due to the adoption of this factor, it help them to control over
attract wide range of population towards their brand and it benefits them in enhancing their
sustainability in obtaining amended profit margin (Smajgl, Ward and Pluschke, 2016).
Henceforth, there re several others factors which is common for every kind of restaurants
that are adhering to government rules and regulation related to Food and Safety, proper
maintenance of utensil or equipments as well as governing effective cleaning process and so on.
With the implication of these factors Healthy Delight Restaurant can obtain positive perceptive
from guests or targeted customers and also can acquire best positioning within competing
industry in an impressive and productive style (Ramasamy, 2014).
Comparing and evaluating the various range of food preparation and production system
Traditional Kitchen: Under this, foods are prepared up to predetermined point, as each
activities take place in different section, depending on the system in operation, production and
service. Along with this, the materials or utensils which in traditional kitchen prefer is mostle
natural materials like wood and very few man made one as well as the floor are also designed
with natural items as it use stained hardwood and tile. There are some elements which tarditional
kitchen comprises is that cabinetry, Countertops, hardware, Fixtures, decorative molding and
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trim and etc. which make traditional kitchen more classic and timeless. Some of the example of
traditional kitchen are Madame, Malta, Riva, Country and many more who still make carries
traditional style of kitchen for their production system.
Benefits Drawbacks
 In this, the foremost benefit which it
render to business and customer is that
its welcoming structure. This is
because, each and every activities are
carry out in easy way as it contain
separate section for every cooking
activity. With the help of this, staff can
easily cope up with the problem of
congestion. Moreover, material choices
for traditional kitchen is highly
attractive and impressive in nature as it
mainly choose natural material for their
interior design. In regard of business, it
enable them to capture the attention of
wide number of individual towards the
brand that improves their overall
productivity. On the other hand,
consumer can obtain increased level of
satisfaction and motivation which lead
them to remain loyal towards brand
(Belyakov, 2015).
 As it prefer separate division for every
cooking activity that impose huge cost
over firm in adopting innovative
technology or equipments in order to
execute the task in a better way. IN
context of business, as the competition
are rising innovation has also been
taking place at rapid pace which
internecine firm's decision making
process to obtain profit maximisation.
While, some consumers prefer
innovative or advanced kitchen
interiors. IN such cases, there is a
chance of acquiring less satisfaction
level from the Woking environment and
design of traditional kitchen (Sharpley
and Wang, 2014).
Galley kitchen: It is also termed as parallel kitchen, and it is regraded as one of the most
efficient kitchen layout compare to others. Moreover, this kitchen is divided into two segments
for working area i.e. wet and dry areas (Grace and McDermott, 2014). The main platform has
been utilised for washing, cooking, while opposite area use for additional workspace i.e. for
keeping appliances.
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Advantages Disadvantages
 The foremost benefit which galley
kitchen render is that offer maximum
space through which chef will never be
far from major appliances. IN terms of
business, the design make it stress free
working condition as it benefit
appliances, storage space and an
abundance of benchtop space are all
within a few steps of each other (Baker
and et.al., 2014). In context of
customer, they can obtain quick service
from staff as well as from kitchen as it
place all the production materials in
nearby locations.
 Galley kitchen does not covers the
benefit of sociable atmosphere as it
contains less space from which chef
find difficult in putting cabinet. In
relation to business, due to less space
staff faces various kinds of issues and
obstacles in rendering desired service to
customer. ON the other hand,
consumers face a problem of
congestion because in galley kitchen it
contains less space where various food
items get prepare (Chen and Hs, 2014).
Centralised kitchen: In this, it is also termed as commissary kitchen which has a capacity
to cook up to 1,00,000 meals which means varieties of food in a best quality. Along with this, it
classifies several branches under a single business with ingredients that will be utilise or sol on
particular kitchen. Along with this, it also facilitate the owner to rent out their space to various
emerging businesses, food trucks, mobile food carts, smaller restaurants which dos not contain
enough space to store and prepare large quantities of food in an effective way (Islam, S. and
Madani, eds., 2017).
Pros Cons
 It is viewed as one of the best
efficacious kitchen because it provide
automate process for production,
human resource procedure and delivery
operation. Due to such working
condition of centralised kitchen, it help
 Centralised kitchen is inflexible in
nature to customise as it carry several
risks like bottleneck (Rasul, 2016).
Moreover, it contains various layers of
approvals that lead in slower decision
making that directly impacted over
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business to reduce in its unit costs as
the size of a facility and usage level of
system and equipment increase which
lead them to retain existing customers
for longer time duration. While,
customers can obtain fast delivery of
services that help them to loyal with
brand for long run (Misra, 2014).
business overall performance among
competitors. On the contrary, if
business delays to implement best
strategic decision then it impact
negatively over customer attitude
towards the brand as it may empower
them to shift their brand to another.
However, from the above explained different types of food production system as well as
food preparation types. It has been examined that centralised kitchen model is suitable for
newly established restaurant i.e. Healthy Delight Restaurant. This is because it render equal
participation for production and human resource which help its chef or employees to tackle over
the issue of overcrowded and misconception. Additionally, it help kitchen's head to make best
decisions over particular issues even though it take time but still it is efficacious and prompt in
nature (Cai and et. al., 2018).
TASK 2
Principles for planning food preparation and production
Planning is regraded as one of the essential component as it lead an organisation or
restaurant to accomplish its goal or objective in an efficacious way within stipulated period of
time. Therefore, planning is also an important factor for restaurant in order to maintain working
environment in a better manner as well as to overcome over the issue of conflict, disputes order
to gain sustainable profitability ratio. So, in relation to Healthy Delight Restaurant as it takes an
initiative to introduce new venture within the market. So there are various components which
they have to consider for maximising the profit in an improved manner. Some of the elements for
Healthy Delight Restaurant's business which are as follows:
Menu Planning: In this component, Healthy Delight restaurant, take an effort to
determine the market trend and customer taste and preference. Moreover, on the basis of that
they prepare a menu for restaurants which help them to capture the attention of large number of
consumers towards their product or service. In regard of Healthy Delight Restaurant, one of the
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primal thing which benefit them to attract large number of population is that they put some extra
effort into food presentation as well as in embracing technology which organisation formulated
as their theme. Along with this, the meal which Healthy Delight Restaurant is highly nutritious,
well cooked with careful combination of food and flavours that empower them to gain
competitive advantage among rivalries. Additionally, as Healthy Delight Restaurant process its
all functional unit with advanced technology as well as contains highly profession staff who put
their full contribution to serve its customer's need . Moreover, such initiation of restaurants help
them to reduce consumer waiting time and drive them to acquire high level of satisfaction.
Furthermore, the cooking method of Healthy Delight Restaurant is freezing, chilling, roasting,
baking and so on by maintaining hygienic and healthy working environment. The another factor
which Healthy Delight Restaurant aims is to meet out religious , cultural, ethnic and social
influences. TO attain the same, firm they make an initiative in providing different kinds of
cultural food that help those group of consumers who are immigrants as they consume food as a
means of retaining their cultural identity. Hence, Healthy Delight Restaurants maintain proper
hygienic and health factors in its food production system that aid them to decrease the possibility
of arising food poison or allergy to its customers.
Purchasing: Under this phase, it signifies that a restaurant must be sensitive and attentive
towards acquiring different types of materials for food preparation and production system as it
should be highly qualitative and hygienic in an effective way (Galtier, 2013). As in relation to
Healthy Delight Restaurant, it makes an effort to purchase all of its kitchen materials or utensils,
enough furniture of a best brand that enable firm to capture wide range of population toward
their brand and also can sustain them for longer period of time. In addition to this, it assist
Healthy Delight Restaurant to strengthening its productivity ratio and also to enrich its brand
value in an innovative style. However, organisation make an effort to buy only as much it is
anticipated until the next delivery that ensure them that foods stay fresh and also help is
managing inventory turnover. Hence, for formulating the same the initial step which Healthy
Delight Restaurant adopts is that they make an long term relationship with various food suppliers
in UK as Healthy Delight Restaurants render vegetarian and non- vegetarian food items as it
includes perishable and non- perishable items. The items which Healthy Delight Restaurant buys
is that cooking utensils, plate ware, glassware, flatware, service ware( tea, coffee pots), linens,
uniforms for staff. Menu covers, check presenters, office supplies. Moreover, the four most
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important factors which weigh Healthy Delight purchasing decisions are cost, durability, brand
consistency and lead time. Hence, restaurant make an attempt to analyse the market condition
and identified that the overall cost which Healthy Delight Restaurant incur is that around € 45 .
Food Safety: This component is concern with those aspect which assist Healthy Delight
Restaurant enlarge its market share or size as well as to retain customers for longer duration
towards brand. In simple terms, the aspect of food safety refers to preparation, handling and
storage of food in a manner which reduces the risk of guests becoming sick due to foodborne
illness. Thus, the principle of food safety is regarded as one of the essential element as it enable
Healthy Delight Restaurant to prevent the food from contamination and also protect customer
from food poisoning. Since restaurants servers are in contact with the food served which
generate a possibility of spreading food borne illnesses. To prevent that from happening, Healthy
Delight Restaurant adopts FDA recommends ( Food and Drug Administration) related to safety
in food preparation and production system that are mentioned below:
 Workers should observe proper hand washing procedures as they must rinse their
hands with clean water, clean their hands for 20 seconds in soapy water and then
rinse thoroughly.
 Servers and other employees except kitchen staff must not be permitted in food
preparation area.
 Workers should make use of gloves to handle food every time.
 Cross contamination must be avoided by ensuring cooked food and sanitized food
surfaces are kept separate from dirty surfaces, raw meat, dirty utensils etc.
However, technologies or advancement plays a vital role in maintaining food safety in Healthy
Delight Restaurants. However, the initial measure that restaurant keeps in their mind that must
always go hand in hand with proper handling and preparation as well as cooking and serving of
food.
SOP: This is one of the important component in food safety system because it ensure
consistency in daily operation. However, SOP is the written practices and procedures in which it
describes the activities which is necessary to complete task in accordance with industry
regulation, provincial laws and standard for running business. Therefore, SOP help Healthy
Delight Restaurant's manager to provide step by step direction or guidance to their staff which
empower them to perform their task effectively without any confusions or ambiguities. In
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addition to this, SOP aid Healthy Delight Restaurant's in keeping its personnel accountable
regarding documentation expectations that lead them to strengthen its profit margin rate in an
improved mode (Drechsel and et. al., 2015).
Price Planning: The industry where Healthy Delight Restaurants operate its functional
unit is highly competitive or challenging that influence overall profitability ratio of an
organisation. Hence, in regard of Healthy Delight Restaurant they take an initiative to calculate
their dish price along with their overhead expenses. This is because, it help restaurant to reach
final price on which they desire to sell their various dish and also can bring maximum level of
profit margin in a stipulated time period. Some of the cost that Healthy Delight Restaurants
consider is that:
Direct costs – It covers the expenses of ingredients, food waste portion sizes. Hence, the higher
the direct cost, menu price will give more profit margin.
Indirect costs: In this, it comprises cost of tableware, ambiance, lightning, water supply, salaries
of labour and many more.
Overhead expenses – Under this, it involves marketing budget with an aim of promoting the
product in an innovative or productive style.
Competitor pricing: Under this criteria, Healthy Delight Restaurant make an attempt to
examine its rivalries marketing and pricing policies. This is because, it aid them to place their
brand in a best position and also lead them to attract more customer towards the brand.
From the above mentioned elements, it help Healthy Delight Restaurant to make its
business more successful and also can accomplish the goal in an amended way within stipulated
period of time. Furthermore, there are some principles which Healthy Delight Restaurant must
ensure during managing its business function which are as follows:
Principle of nutrition: Under this phase, it is the study of food in context to health of an
individual, community or society in order to render sustain life and growth. However, it is
regarded as one of the essential principle for every size of restaurant or business as it enable
them to capture the attention of large number of population towards its brand. In regard of
Healthy Delight Restaurant, implication of nutrition principle within its food production system,
it lead them to prepare healthy and hygienic food as per the taste and preference of guests. Due
to this, firm can acquire best positioning within competing industry (Dragone and et. al., 2016).
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Principle of time and money:For obtaining sustainable profitability, it is also an integral
factor which impact heavily over organisation proficiency. The industry where Healthy Delight
Restaurant operates its business function is highly competitive which may impact on company's
reputation or sustainability. So, in order to attain sustainability Healthy Delight Restaurant takes
an attempt to acquire novel ideas regarding positioning varieties of food among competitors in
term of time and money. Furthermore, they must also make sure that their products will be easily
affordable by guests and also render effective training so that working staff can prepare food as
per the customer demand.
Therefore, combination of elements and principles enable Healthy Delight Restaurant to
gain competitive advantage and can render high level of satisfaction to consumer in a impressive
style.
Methods for planning food preparation and production
The foremost intent which restaurant and cafeteria industry implies in its functional area
is to render the service in a better manner. The principles of food preparation and production
plays a significant role in establishment as it help them to process their cooking in a hygienic and
safe manner that help them to maintain its working standard among competitors in a sustainable
mode. However, these principles empower Healthy Delight Restaurant to monitor or govern all
entire process as well as help them to develop some expectations which is required to fulfilled
during planning a meal (Drechsel and et. al., 2015). Along with this, elements which is
mentioned above for food preparation reflect benefit to Healthy Delight Restaurant in menu
preparation for maintain balance between food groups for ensuring nutritional value.
Additionally, it empower chef to keep kitchen premises clean or hygienic for minimising the risk
of food borne diseases, preventing food from spoiling and also protecting food substance from
infectious bugs and rodents. On the contrary, if Healthy Delight Restaurant fails to adhere with
principles of food preparation and production then it directly influence over its brand value as it
may incur some form of fines and penalties. Hence, to process the above discussed principles
into Healthy Delight Restaurant's business function, there are some approaches which lead
organisation to accomplish their task in an satisfactory level. Some of them are given below:
Cook: This is also considered as one of the main component during food production i.e.
cooking varieties of food in a proper recommended temperature as each items contains its own
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way of processing and handling. Moreover, one of the main rationale behind considering this
way in firm because preparing food in a proper temperature kills all sort of bacteria and make
product healthy and hygienic (Lorenz, 2017). For example, if Healthy Delight Restaurant
implies the same method in its food preparation section then it may lead them to give improved
level of satisfaction to targeted customers or guest.
Chill: In this, it is concern with refrigerating food and ingredients right away after use
and eating for keeping food from harmful bacteria or also firm bad smell, sight, taste and etc.
For example, If Healthy Delight Restaurant adopts this method while preparing food then it
enable them to enrich its proficiency by rendering best quality of service to targeted population.
Therefore, these methods assist Healthy Delight Restaurant to keeping the food
preparation and production system from occurring hazardous diseases that maintain its standard
among competing market in a better manner (Hussey and Pittock, 2012).
TASK 4
Ways to monitor food production
Some of the factors which Healthy Delight Restaurants consider for monitoring its food
production system are as follows:
Record Inspection: Keeping a hygienic and healthy environment enable restaurant to accomplish
the improved level of growth among competitors. Moreover, failure in health inspection
generate irreparable damage to organisation reputation. Hence, Healthy Delight Restaurant
make an effort to educate its staff to keep the kitchen and food preparation surface clean and
hygienic like food, safety, temperature control, sanitation, ventilation, pest control. Moreover,
Healthy Delight desire to practice the inspection service at minimum once per year that drive
them to proceed their food production in a smooth way.
Productivity: In order to acquiring high level of productivity, Healthy Delight Restaurant
examined the existing and upcoming market trends or challenges and based on that implements
best strategic decisions. Due to such initiation, it help them to enlarge its profit margin in an
effectual way.
Stock and waste: This component is concern with proper management of raw materials as well
as food preparation so that they reduce the maximum level of wastage of product. In context of
Healthy Delight Restaurants, they identify the requirements and on the basis of that they utilise
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the resources at optimal level which assist them to obtain improve the quality of inventory cost
and also help them to minimise the wastage of food.
Staff performance: The role of manpower plays a vital role in enlarging the sales activity
among competitors. Hence, for managing the same, Healthy Delight Restaurant take an effort to
monitor or govern the overall performance of its staff that motive them to suggest their strength
and weakness and also prepare the platforms to overcome their drawbacks in a better way.
Food presentation: Under this, Healthy Delight Restaurants train its staff members in regard of
treating and welcoming the consumers as well as always be available for their needs or
requirements. With the help of such initiation, Healthy Delight will be able to enrich its overall
performance and also can place their brand in an aggressive position.
Food risk assessment and audit: In this criteria, Healthy Delight make an effort to verify its
proper food safety practices at food and beverages processing facilities. Moreover it also help
them to select best suppliers and raw materials for gaining competitive advantage.
Henceforth, with the practice of above mentioned factors help Healthy Delight
Restaurants to function its all business functional activities in a smooth manner and also to
enlarge the market share or size in a better way.
Food safety monitoring is one of the integral mechanism in which particular enterprise
superior regular checks or govern whole food production process in order to see whether food
safety hazards are under control or not. This is because, it enable concern to comply with all food
and safety regulation or policies for attaining increased level of profitability ratio. In relation to
Healthy Delight Restaurants, it is newly established firm within UK market who takes an
initiative in delivering wide range of food items in a better and high quality. Due to intense level
of rivalry among several restaurants and cafeteria market, it impose huge difficulty on Healthy
Delight Restaurant in decision making process. Therefore, food safety monitoring is essential for
Health Delight Restaurant as it ensure that the food produced by them is both safe and suitable
for consumption (Iizumi and et. al., 2013). Thus, company's superior makes an effort to keep its
preparation surface neat and clean so that they can easily enhance their profit margin rate in a
better way. Some of the food safety legislation or programmes which every restaurants must
complies that are CCP, GMP program, IFS, and many more that aid firm to acquire best position
among marketplace within prescribed time limit. In current competitive international market,
consumers or guests re increasingly becoming aware of food hazards and demand quality food.
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Thus, Healthy Delight Restaurants will also undergoes with food monitoring activities within its
functional areas that help them to gain positive outcome from customers and also can decrease
the intervention of government inside its business function. However, Healthy Delight
Restaurants also goes through the monitoring activity of UK legislation authorities as they adopts
different ways to govern the process which are given below:
Food safety Audit : This phase is concern with those factor which states that it is a
process of examining the food in order to assure wholesome and clean products which is free
from unsafe microbes or chemical contamination at the time of production, processing,
packaging. The main aim of food sector is to ensure best quality of products for maintaining
consumer safety and also thriving business in an impressive and productive style (Lin and et. al.,
2014). There are various types of conducting inspection program inside particular establishment
internal business environment are manual inspection or automated visual inspection for
enhancing the quality of food items in a better mode. As the time passes technologies and
complexities increases at a faster pace that impose huge challenge over inspection team for
performing their duty in a amended way. This is because each method are differ from each other
in terms of cost and money. Therefore, in context of Healthy Delight Restaurants, it makes an
attempt to invite inspection team within its functional areas. It involves ingredient audit, quality
audit, freshness audit and so on, that lead company to accomplish its task or objective in an
effective manner and also can strengthen it brand image among competitor marketplace.
Furthermore, some aspects which Inspection team involves that are read barcodes and printed
text, distinguish between various package markings, identifying missing components, product
size or shape, checking for inadequate seals for maintaining efficiency and hygienic.
HACCP: This method is undertake by Hazard Analysis Critical Control Points
(HACCP) mechanism for keeping the brand and food quality in a better way for longer period of
time. However, HACCP is a system that render framework for monitoring or governing total
food system, ranging from harvesting to consumption in order to minimise the risk of foodborne
illness. Along with this, the implication of HACCP procedure is wholly based on technical and
scientific principles that assure safe food. In today's competitive cafeteria and restaurants
marketplace, this procedure has been widely used by several firms as it viewed that it is one of
the most effective resource to reduce and protect foodborne illness. Therefore, if Health Delight
Restaurant makes an initiative in adopting this process then it help them to avoid poisoning
15

targeted customers, enriching the food safety standards as well as properly organising the process
in producing safe and healthy food on the basis of guests demand or preferences (Altenburg and
Pegels, 2012).
Equipment Readings: Under this component, it signifies that there is a group of
individuals who render innovative process solution and supporting the food industry in managing
the brand value within industry. In addition to this, equipment reading activity examines the
machinery or tools of firm which they utilise for food preparation or production and monitors
whether they are using it properly or not. However, Health Delight Restaurants ascertain its
entire process properly and according to that obtains advanced techniques or machinery which
lead them to serve food without getting delay and also it benefit them in achieving increased
level of productivity or brand image (Ewert and et. al., 2015).
Therefore, the above discussed methods enable Healthy Delight Restaurant to comply
with all government legislation and also to keep its business premises hygienic and safe that lead
them to place their brand in a better position and also can cop[e up with all sort of challenges in
an innovative or productive style.
Impact of deviations in introducing processes and procedure
As per the current scenario of restaurant and cafeteria marketplace, each and every
consumers are highly sensitive and aware regarding hygienic and healthy food. Due to which,
establishments face several difficulties inside its business function in terms of managing the
working process of staff as well as kitchen preparation surface. However, adoption of
appropriate government policies or procedures among working environment influence chef
ability in decision making process. This is because business environment is a dynamic in nature
which keeps on changes as per the customer demand or need. Therefore, Healthy Delight
Restaurant makes an effort to implies different sort of procedures or government guidelines into
its functional area in order top enlarge its market share or size in a better manner (Lipper and et.
al., 2014). Some of the government legislation which every restaurant have to implies into its
working surface are Food and Safety, Prevention of Food Adulteration Act, Vegetable Oil
Products Act and functions of Food Standard Act,m Food Safety and Hygiene Act and many
more for obtaining profit maximisation within prescribed time limit. However, for
implementing such types of policies impose some deviation over Healthy Delight Restaurant's
internal and external business environment which are as follows:
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Human: For obtaining sustainable proficiency ratio, Healthy Delight Restaurant
approach various recruitment or selecting process so that they can easily reach large number of
population in an better manner. However, organisation superior determines the potentiality or
abilities of each applied personnel and based on that place them in a proper position. Due to
which, it encourage every manpower to put their best contribution towards an accomplishment of
Health Delight Restaurant goal or objective in a stipulated time frame.
Equipments: For making the food preparation and production system effectively, Health
Delight Restaurant examines the requirements of kitchen surface and according to that purchase
innovative and productive materials. With the help of this, establishment can maximise its profit
margin ratio and also can place Healthy Delight Restaurant brand in a best position (Vermeulen
and et. al., 2012).
Therefore, Healthy Delight Restaurant consider the above elements as it lead them to
attain high level of profitability and productivity in a desired time frame.
CONCLUSION
To recapitulate the report it has been signified that food production department is one of
the major function which is wholly concerned with fulfilling the need or demand of guests in a
better manner. This is because it assist organisations to acquire best position within competing
marketplace as well as enable them to enlarge their market share or size in an innovative and
creative style. Along with this, there are various strategies or tactics which help company to
examine its internal and external business environment as well as help them to maintain better
working environment for acquiring positive perception from targeted population. In addition to
this, different sort of methods or ways help enterprise to improve their overall performance and
can keep their working area hygienic or clean. However, proper allocation of available resources
within business premises empower them to gain competitive advantage and assist firm to attain
sustainable profitability ratio in a stipulated period of time.
17

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