Managing Food Production

This document discusses the different types of food preparation and production systems, the influences on their design, the key principles for planning food preparation and production, and the methods for planning food preparation and production. It also includes specific examples and case studies.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A ..........................................................................................................................................3
LO1..................................................................................................................................................3
P1 Explain a range of different types of food preparation and production systems ..................3
P2 Discuss the influences on the design of a range of food preparation and production systems
.....................................................................................................................................................3
LO2 .................................................................................................................................................3
P3 Determine the key underlying principles for planning food and preparation and production
.....................................................................................................................................................3
P4 Explain the key methods for planning food preparation and production giving specific
examples .....................................................................................................................................3
TASK C ..........................................................................................................................................3
LO 4 ................................................................................................................................................3
P8 Apply the methods for monitoring and food production and explain how to identify and
deal with variances to ensure a safe and efficient operation ......................................................3
P9 Explain the possible effects of deviations to established processes and procedures ............3
CONCLUSION................................................................................................................................3
References........................................................................................................................................4

INTRODUCTION
Food production management is defined as the department of the restaurant or hotel
which is involved in managing and preparation of food. As per this process, this department is
involved in cooking and combining raw materials and transforming them into delicious food.
There are different policies and standards which have to be followed by restaurants and hotels
for effective functioning of the company. There are production systems and food preparation
which includes units and unified systems which manages and handles appropriate rules and
regulations of food production and preparation. The restaurant chosen in this report is Hazev
restaurant. This is an exclusive collaboration of two experienced hotels naming Tas and Haz.
This offers a cafe and modern restaurant with a stylish bar (Baldos, and Hertel, 2015). The
present report discusses about range of different food types. It also Discuss the influences on the
design of a range of food preparation and production systems. It also discusses about principles
for planning food and preparation and production key methods for planning this. This also
consists of methods for monitoring and food production & possible effects of deviations to
established processes and procedures.
TASK A
LO1
P1 Explain a range of different types of food preparation and production systems
Food preparation is an important part of the functioning of restaurant and hotel. It is
analysed that there is requirement of an effective food preparation method and strategy for
providing good and quality food to people. Different restaurants have different ways for
preparing food and providing food services to their customers and clients. Some of the types of
restaurant are listed below -
Fine dining – Fine dining is a kind of restaurant in which there is presence of formal
dress code and fine dining etiquette. This type of restaurant hires different employees and staff
members who are skilled and highly qualified. Employees of such restaurant are skilled and they
are capable of offering quality products and services to customers. These restaurants have skilled
people working within the organisation.
Casual dining - These are type of restaurant which have attractive and great ambience.
Such restaurants are involved in offering service to families and group of people who need food

and beverage service. Such restaurants have great ambience and they have menu which includes
prices of different food dishes offers to customers (Belyakov, 2015). This also provides low key
atmosphere and unique décor.
Contemporary casual – These restaurants are modern and trendy hotels and these are
increasing in market at faster rate. These restaurants are adopting ecofriendly protocols and
these are generally known for providing quality services and food to people. Basically they are
table services and the main focus is son food presentation and visuals with Instagram worthy
décor.
Fast casual Cafe – Such restaurants cater to customers who include people who love
to eat healthy food rather than fast food. The quality & price of food in such restaurants is higher
as these focuses on quality of food.
Buffet – This is kind of restaurant in which customers can easily customize the dining
experience. This is done by providing a wide variety of choices for people to eat food. Such
restaurants include customising of the dining experience. This includes offering food on buffet
bars where customers have to do self service and they take food on their own.
Restaurants prepare food for providing it to customers. Different restaurants use their
own type of method for preparing food. Some of the methods used for food preparation is listed
below -
Frying – This is a food preparation method that is used for cooking of food dishes in oil
or other fats. Frying requires different equipments in restaurant such as frying pans, and deep
frying pans which are used in kitchen. Frying dishes are made in all restaurants and they all need
frying equipments.
Baking - While preparation of food there are some food items in which baking of food is
required. Baking consists of boiling equipments, blanching, blind baking, pressure cooking,
coddling, etc. There are different restaurants which require baking equipments. Mostly cafes and
fast causal cafes needs more baking equipments (Cai, and et. al., 2018).
Different type of food production system
 Cook chill system: It is method which is used in restaurants in production system. In this
method, food items are freezed at low temperature (0 - 3 degree Celsius or 32-37 degree
Fahrenheit). In Havez restaurant, this method is used for preparing food for customers. In
cafes this method is used to store flesh and meat. This is a cost effective method.

 Cook Freeze system: This is another process in food production system and in this
method freezer is used for storing cooked food items and dishes. In havez restaurant this
kind of freezing is not used (Cai, and et. al., 2018). On the other hand, there are some
restaurants like casual dinning and formal dining restaurants where cook freeze system
is used.
The explanation of different types of kitchens are been provided as under:
 L Shape Kitchen: It refers to the kitchen which offers continuous working platform,
making it easier workplace and workspace.
 Open Concept Kitchen: It is the best option for the compact homes, such as by
combining the kitchen and living area.
 U Shaped Kitchen: The following type of kitchen is designed in a way in which there
are three connected walls of cabinets along with open and free for the entrance.
Comparison of different types of food production system
There are a lot of food production systems present in business environment. It is
concluded from the above food production systems that Havez restaurant can chose centralised
food production system because this production system will help in giving benefits and profits to
restaurant.
P2 Discuss the influences on the design of a range of food preparation and production systems
This is concluded from the above discussion that food production system affects
performance of organisations greatly. As per the commissary food service system, the business
owners or managers are adopting new technology and latest equipments that are making these
restaurants successful. This helps in preparing f9ood to customers effectively and managing
services provided to them in an effective manner. There are a large number of restaurant owners
who offers frozen food products and items to customers that can be easily used later. In context
of Havez restaurant, it is concluded that managers and leaders of this restaurant have adopted
comissionary food system service. This helps in identifying that the food manufacturing
department prepared food dishes and items at regular basis and the remaining uncooked item is
stored safely (Campbell, and et. al., 2016). The management of Havez restaurant prepares a lot of
items on weekends as this is important for providing satisfactory food to customers. In
weekends, managers and leaders keeps stock so that there is no deficiency of raw material and

food is provided to people within time. This helps in creating customer satisfaction and attracting
new customers by providing fast service. These managers are providing a lot of food dishes and
items in Havez restaurant for storing it for long time and then keeping it in freezer under very
low temperature. The use of frozen technology helps organisations for doing tasks and activities
in an effective manner and attaining organisational objectives and goals effectively. This can be
explained with an example, in Havez restaurant weekends are the days when there is huge
crowd at dining. Thus managers make plans for offering food to people by keeping stocks. Food
is prepared and kept in frozen form for providing effective services and food items to people in
an effective manner.
There are different factors which influences designs of different range of food preparation
and production system (Devereux, 2016). The various types of food preparation are cook freeze
system, cook chill system, frying , baking, etc. In context of Havez restaurant, it is using the
design in which it stores and preserves food for long period. This include preserving vegetables,
seasonal veggies, fruits, spice powders, etc. This helps in providing good flavoured vegetables
and dishes to people. The different factors for designing of food are described below -
Food storage and display - In restaurants, there are special equipments for storing and
managing food items and dishes for long. The managers and leaders of this restaurant takes
special care of storing and managing food dishes and vegetables. It is ensured that food is not
stale and fresh food is given to all people (Gouel, and et. al., 2016). Refrigerators are given
maintenance so that they work properly and fresh food is maintained. This helps in providing
good food and fresh food to people effectively.
Cooking Range - The cooking range includes gas equipments and electrical equipments.
It is ensured that there is given proper maintenance to cylinders, chimneys, so that food is
prepared in an effective manner. Also it is taken care that safety equipments are present within
the restaurant. It is taken care that there are all equipments within the restaurants that are used at
time of any accident or hazardous situation (Jalilov, and et. al., 2016). In context of Havez
restaurant, it is taken care that all the equipments are present and they are working. In this way,
all accidents can be prevented.
Pest control - Restaurants have problem of pests or insects if grains and other raw
material is not kept under favourable conditions. Various pesticides and medicines are used for
managing food grains and keeping pests away from the food. This ensures safety of food grains

and raw materials. Pest control is an important aspect that has to be taken care for providing
quality food to customers and clients. In context of Havez restaurant, it is seen that pest control
is ensured in this so that customers are provided quality food. This helps in increasing customer
satisfaction.
Ventilations - There are various equipments which are required in restaurant for proper
ventilation in the building. These equipments include chimney, cooking gas, steamy fume
ventilator, etc (Koehn, 2015). These are present in Havez restaurant for ensuring positive
environment in restaurant premises. In different types of food restaurants, there is presence of
proper ventilation in kitchen so that there are no problems related to smoke.
P3 Determine the key underlying principles for planning food and preparation and production
There are a lot of key principles adopted by different organisations which are helpful in
dealing with production of food within different food organisations like cafés, restaurants, dining
organisations, etc. It is easy to maintain the services provided to customers and that is why it is
necessary to provide them quality services and food. This ensures increasing customer
satisfaction and retention. The different principles followed within Havez restaurant are
mentioned below -
Training sessions: This is defined as an essential key principle that is adopted by
different companies in order to do work in an appropriate manner. The managers and head
leaders of Havez restaurant are given proper training for improving the efficiency of their
working (Manning, and et. al., 2015). The training provided to managers and leaders helps in
maintaining the level of service provided to customers. These training sessions also helps in
increasing knowledge of staff members regarding new techniques and equipment that can be
used for increasing the level and quality of service offered to customers.
Food safety: This is an important factor which has to be concerned while providing
services and food to customers. This helps in providing quality food and increasing the customer
satisfaction. The managers of Havez restaurant have to ensure that food must be prepared
effectively and it should be tasty. The food should not be stale and there are healthy and fresh
veggies used for making food items. Customers are provided clean area sitting area so that they
can feel satisfied and happy.
Cost control: The budget for developing restaurant includes labour cost, food cost and
food equipment. Havez restaurant hires skilled chefs and staff who can manage business

operations effectively. The main task of manager is to manage cost and budget in proper manner
and run restaurant effectively (Maseyk,, and et. al., 2017). In context of Havez restaurant, it is
concluded that there are srict rules and regulations for managers to manage cost control activities
effectively.
All the above mentioned key principles are adopted in Havez restaurant for enhancing
the effectiveness and efficiency of employees. Managers of this restaurant are providing high
quality food services and the main focus is on health of customers. All the above principles are
followed while preparing and serving food.
P4 Explain the key methods for planning food preparation and production giving specific
examples
There are various ways which assist the owner of restaurant in order to formulate plans
for the food production system. These methods are as follows:
 Inventory management: This is defined as method of planning and it is used by
managers and leaders of Havez restaurant for examining the stock availability. This
consists of materials that are accompanied to food production’s system. Inventory
management is helpful for reducing wastage and knowing how much raw food material is
required. In context of Havez restaurant, fresh food ingredients and raw veggies are
ordered on the basis of requirements so that there is reduction of scrap food items.
 Supply and equipment capability: There are some hazardous situations while working
in restaurant or cafes. It is ensured that all safety equipment are kept within the
organisation for handling such kind of unwanted situations. In order to maintain quality
of food, a particular temperature is needed and thus in this restaurant food is kept under
that temperature. This helps in providing high quality food products.
All the above mention methods are used within Havez restaurant for planning food
production (McClanahan, and et. al., 2015). By using this, it is easy to maintain quality of food,
health & safety of staff as well as of customers. By using good inventory management, the
managers of Havez restaurant are able to minimise scrap and food item’s wastes effectively.

TASK C
LO 4
P8 Apply the methods for monitoring and food production and explain how to identify and deal
with variances to ensure a safe and efficient operation
It is very important for every restaurant to provide safety for their customers. This is done
by providing fresh vegetables and raw material and fresh dishes to customers. There are a lot of
methods which are provided for safety of food while maintaining efficiency in food production.
Some of these are listed below-
Pest control - pests are a major problem while preparing food in restaurants. It is ensured
by the management of havez restaurant that all insects pest rats are killed so that did not interrupt
while making food. Presence of search insects can contaminate food and it will be an healthy for
consumers. it is ensured by managers of haves restaurant that kitchen and environment is clean
and there is no such problem.
Waste management – It is known as reducing the wastage produced in restaurant while
producing food. In context of havez restaurant there is proper management of waste. Moreover
the managers take care of the inventory and stock of raw materials of the hotel. The pre
assumptions and estimations help in minimising waste material.
The Food production process of Havez restaurant adopts various methods for identifying
and solving variances so that effective flow of operations and activities can take place. Some of
the methods are discussed below -
Planning – This is known as making pkans for executing different business operations of
the restaurant. In context of Havez restaurant, it is analysed that there is need of managing tasks
including forecasting of machineries, good employees, skilled chefs, raw food materials, etc.
There is a team present in this restaurant that takes care of different business operations and
activities of the restaurant.
Centralised – This method includes products and items that are ready for delivering and
distributing products among different locations. It is very necessary for satisfying the needs and

wants of customers within the hospitality industry. The delivering of food and drinks must be
effective and quick. This builds customer's trust and loyalty.
Equipment maintenance – These include improvement of equipments and techniques
used by chefs, staff, workers for food production in the restaurant. There must not be defect in
process of production and delivering of food products so that good services and quality food is
provided to customers.
Conventional - This is a technique used in Havez restaurant for storing of raw materials
like fruits and veggies. According to this technique, raw veggies and fruits are stored in
refrigerators so that they are fresh. Preserving of food plays an important role in the providing of
service to customers.
P9 Explain the possible effects of deviations to established processes and procedures
The Havez is a venture which has been successful through these years because of their
strategies and different tactic which are used by them. Presently there is capacity of around 150
people whoo can be seated in their restaurant . Manager in this restaurant is providing very clear
instruction related to handling of equipment as they have earlier faced some incidents which
have affected them in a negative manner as their staff has faced some accidents as they did not
posse knowledge regarding how to handle various equipments and their usage in the company.
This restaurant has also faced some issues in which customers have to wait for a very
long period of time for their order which has a affect on their business operations. Many times
customers do not like waiting for a longer period of time which has a effect on overall brand
image of this restaurant.
The customers are having very high expectation and to fulfil them it is necessary for
Havez that they are able to make necessary changes with time. This restaurant has suffered from
many issues which is affecting them in their overall process of food production.
CONCLUSION
\ From above discussion it can be said that management of food production is very
important for every organisation. Managers have to make sure that all the restaurant follow

required rules and procedures which is necessary for their smooth function. There are many
different system of food preparation which can be used by this restaurant in their overall process
of preparation of food. It becomes very compulsory for restaurants that they are having
prominent system of process and production which is helping them to have a sustainable and
competitive advantage with comparison to their competitors.

References
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