Managing Food Production

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.