Table of Contents INTRODUCTION..........................................................................................................................3 TASK 1............................................................................................................................................3 P1 Different types of food preparation and production systems.................................................3 P2 Influences on design of a range of food preparation and production systems.......................4 TASK 2............................................................................................................................................5 P3 Key underlying principles for planning food preparation and production............................5 P4 Key methods for planning food preparation and production.................................................5 TASK 3............................................................................................................................................6 P5 Resources required to deliver a consistent, safe and timely food production operation285..6 P6 Outline processes and procedures required to ensure resources are managed effectively.....7 P7 Produce standard operating procedures (SOPs) to ensure food production meets business key performance indicators (KPIs).............................................................................................8 TASK 4............................................................................................................................................9 P8 Apply methods for monitoring food production and explain how to identify and deal with variances to ensure a safe and efficient operation.......................................................................9 P9 Effects of deviations to established processes and procedure.............................................10 CONCLUSION.............................................................................................................................10 REFRENCES.................................................................................................................................11
INTRODUCTION Food production is define as a department in hotel or restaurant who are generally involved in preparing food. In this process they cook and combine raw food materials and transform into dish(Amorim and et.al., 2013). Moreover in every hotel and restaurant management of food production is essential so that every guest get health and tasty food. Organization taken in this report is Hazev Restaurant which is situated at Canary Wharf, London, United Kingdom. It is famous for chargrilled meat and vegetables. They also have very attracting interior along with turquoise glass as well as walnut wood. Topic covered in this report are diverse type of food preparation and production system and it also define about key principle as well as method for preparing and producing food. This will also explain about operation which conduct to meet expectation and need of customers as well as it also include method and method of food production. TASK 1 P1 Different types of food preparation and production systems In an hotel and restaurant there are various methods which they adopt in order to prepare and produce food and drinks according to their customers demand. Selection of food preparation and production method is also depend upon type of food or dish. The diverse type of food preparation and production system which are adopted by Hazev Restaurant are given below:- Food preparation system- Microwave Cooking:It is one of the current system of food preparation which is mostly usedin hotel and restaurant. In this food are being prepared through high frequency electric ray(Bastian and et.al., 2013). In this system food is cocked through frictional heat which is generate or create vibration and heat within food. In respect of Hazev Restaurant they mainly use this system of food preparation for various reason such as melting, boiling and preparing food fast. Bake and Grill:It is one of the most liked and famous method of cooking or preparing food. In grill method food are being prepared through direct contact with heat and food which are prepared with this process contain little bit of smoky smell and taste in it. On the other hand in bake system food is prepared through steam such as cake, bread and so on. In respect of respective restaurant they adopt grill system in order to prepare meat or
non veg and bake system is use to prepare food products like cake, cookies, bread and many more. Frying:In this system are being prepared by using oil and most of the time it contain high amount of fat. It in system food is deep fried into huge amount of oil until its upper coat or fat get into golden brown colour. Frying is also divided into several type such as shallow fry, deep fry, dry fry and sautéing. Hazev Restaurant use this system for fry chips, fries, sauté food or vegetables and many more. Food production system- Cook Chill System:It is define as food production system in which food is cooked half and then store in refrigerator at down to 3˚C for approx 90 minutes. Then when they get order thy reheat and serve to customers. In respect of respective restaurant they adopt this method for those food product which take huge time so in this case they cook it little bit and when they get order to fully processed food to serve it hot. Sous Vide:It is define as a method in which food is being produce by placing it into plastic or glass jar which is cooked by water bath. This process generally take more time a compare to other method(Farmeryand et.al., 2014). The respective restaurant adopt this method in order to cook bacon, chicken, asparagus and many more. Cook Freeze:It is define as a method in which food are cooked and then frozen it to -20 °C at a kitchen. In this food are placed up to eight weeks before it is get ready to recook or reheat for serving and eating purpose. In respect of respective restaurant they adopt this method for packed food products like cheese, meat and many more. ByadoptingthesemethodorsystemforfoodpreparationandproductionHazev restaurant able to offer food and dishes in effective manner which make their customers happy. P2 Influences on design of a range of food preparation and production systems Therearevariousfactorswhichimpactondesigningoffoodrangeduringfood preparation and production system. So it is essential for an organisation to conduct proper analysis and develop activities accordingly and effectively. In respect of food production and preparing system there are several factors which impact on their designing. In food production and preparation system there are some particular rules which hotel and restaurants has to follow because it will help them in fulfilling need as well as requirement of customers in effective manner(Iizumi and et.al., 2013).In respect of Hazev Restaurant there are train their employees
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
so that they know for which dish which process is used. Such as if a potential customers ask for cake then chef need to use microwave, they can't prepare it on grill base or fry base. So it is essential for respective restaurant to conduct their work according to strategies and process because it will leads to proper designing of the product offer to customers in order to satisfy them properly. Along with this design of product or food is also based on skill as well as knowledge of chef and their co workers. In this respect it is essential to hire skilled employees as well as provide them training on regular basis so that they conduct in effective manner. TASK 2 P3 Key underlying principles for planning food preparation and production There are various key principles which must be consider while planning for food preparation and production at restaurant as well as hotel. This will help them in preparing and presenting food to customers in most unique and effective way. Some major of them which are consider by Hazev Restaurant are given below:- Principles related to nutrition:It is essential factor which must be consider during preparation and production of food so that customer's health didn't get affected(Maseyk and et.al., 2017). In respect of Hazev Restaurant they adopt mentioned nutrition level at their menu which inured in food production and preparation system so that customers order food according to their requirement. Principles related to money and time:It is necessary for every restaurant and hotel to ensure that their food production and preparation system must be money as well as time effective. In respect of respective restaurant they consider these factors in their food system so that it must be maintain health of their customers. P4 Key methods for planning food preparation and production For every hotel and restaurant it is essential to conduct proper planning of food preparation and production so that they conduct quality work in cost effective manner. Some of the major methods which are adopted by Hazev Restaurant are given below:- Conventional:It is define as a method through which hotel and restaurant able to know about need and expectation of their potential customers(McClanahan, Allison and Cinner,2015).Throughwhichtheyabletoprovidetheirserviceswhichsatisfy customer's requirement and make them happy. Conventional planning is generally
adopted by respective restaurant when they have to serve that dish which take huge time such as half cooked meat, cake and so on. In this they prepare raw material or buy food products and prepare it when required. Convenience:It is define as those food products whose preparation and production is quick and fast. These food products didn't required any further preparation. Along with this it is ready to eat, frozen food such as fries, Maggie and many more. In respect of respective restaurant they will adopt this method for preparing and producing several those food products which need to cook quickly. TASK 3 P5 Resources required to deliver a consistent, safe and timely food production operation285 In hotel and restaurant there are various type of resources which are required to so that that they able to produce food products which are safe and done in timely manner. These resources are essential for every restaurant to adopt, some of the major which are adopted by Hazev Restaurant are given below:- Raw material:It refers to raw material like vegetables, fruits, spices and many other ingredient which are required to prepare or process food in order to develop proper as well as tasty dish(Padoch and Sunderland, 2013). It is also essential for respective restaurant to adopt those ingredient or raw material which are full of nutritions and cook easily so that they serve food or dish on time and in effective way. Clean Kitchen:It is one of the most important factors which must be consider in order to conduct safe as well as timely food production operation. This is so because when kitchen will be clean at respective hotel chef able to prepare food in proper manner and it will also healthy as well as safe(Papargyropoulou and et.al., 2014). On the other hand if the kitchen will not clean or messy then chef not able to conduct their work properly. Gas, Water and Power:It is define as those resources which are essential to cook or prepare any food products. This is so because without gas, power and water chef not able to prepare food at Hazev Restaurant. So it is essential for respective restaurant manager or management to ensure the proper arrangement of gas, water and power in order to prepare food in effective manner.
In Hazev Restaurant it is essential to maintain raw material, clean kitchen, gas, water and power in effective manner so that their chef able to prepare food in effective manner according to customers. P6 Outline processes and procedures required to ensure resources are managed effectively In hotel and restaurant it is essential to ensure resources which are required for preparing food. In this respect they can adopt several process as well as procedure so that their chef prepare food in effective manner. Some of the major process and procedure adopted by Hazev Restaurant are mentioned below:- Proper utilization of resources:It is one of the effective process and procedure which can be used by respective restaurant in order to ensure about appropriate management of resources(Rasul, 2016). This is possible when Hazev restaurant manager as well as kitchen in- chargewill conduct analysis on regular basis in effective manner through which they able to know that every resources are used in proper way at respective place. Tracking of time and progress:In process manager or kitchen manager will maintain record of purchasing of resources and time when it will ordered again. By this they able to identify that kitchen staffs at respective restaurant are utilisation provided resources in effective manner. Along with this manager and kitchen manager will also ensure that all resources must be available at kitchen on time so that their chef not face any issues while cooking. These peoples also provide proper training to their staffs how to use resources in effective manner so that their will be minimum wastage. Management of requirement:It is define as a procedure and process which is adopted by a Hazev Restaurant in order to ensure that there is proper utilization of resources in respective place. In this manager of respective place will conduct analysis of resources which are required at this restaurant and then accordingly they develop risk(Reedand et.al., 2013). Along with this they will also ensure that all demand of resources must be fulfil in effective manner. By adopting these procedure and process Hazev Restaurant able to maintain their resources in effective manner.
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
P7 Produce standard operating procedures (SOPs) to ensure food production meets business key performance indicators (KPIs) SPO refers to standards operating procedures which are consider as set of procedure of a particular activities in an organization. It is essential to conduct activities of procedures in effective manner and it must be according to regulation mad by government for particular industry(Resh, 2016). In respect of Razev Restaurant there are several rules, regulation and policies which are necessary to adopted by them in order to conduct their work effectively. Along with this, in order to conduct their work in effective manner they develop proper standard i.e. know as their KPI and it is essential for them to meet it in effective manner. There are some standard procedure which are adopted by respective restaurant in order to ensure food production in effective manner, some of them are explain below:- Finance and administration:The respective department help in conducting work which will insure about effective food production. Standard which are included in this are related to analysing bill and providing budget that will help management of Hazev Restaurant to conduct their work in effective manner which will ensure about proper food production. Through this respective place able to conduct their purchasing procedure in effective manner. Empowering Staffs:Standard which is based on this respective factors is related to hiring of skilled staffs so that they conduct work properly so that Hazev Restaurant able to conduct food production in effective manner. Along with this it will also provide training to employees so that they conduct work properly by utilizing resource in effective way(Rogachev, Mazaeva and Egorova, 2015). This will also help respective restaurant in ensuring that all the work will be conduct in disciplined and effective manner. By adopting these standard Hazev Restaurant able to conduct their work in effective manner as well as it will also leads to proper food production.
TASK 4 P8 Apply methods for monitoring food production and explain how to identify and deal with variances to ensure a safe and efficient operation In Hazev Restaurant there are various method are adopted by manager in order to ensure that all the activities and food production is done in a effective manner. Along with this, there are several changes and variances are occur which respective place has to adopt in order to this they design as well as adopt various strategies. Some major of them which are adopted by Hazev Restaurant are mentioned below:- Maintenance of equipments:It is one of the effective method which is adopted by an organization in order to ensure that food production will be conduct in effective manner (Watson, 2013). In respect of Hazev Restaurant they conduct proper training in which they teach their kitchen staff that how they can maintain as well as ensure about proper equipments. Along with this in respective restaurant there are several rules, regulation and policies which are develop so that all their employees follow it and ensure effective food production. Proper planning:It refers to process and procedure which is adopted by an organization in order to conduct work in effective manner. In respect of Hazev Restaurant they conduct proper planning which help their employees in conducting work accordingly and that will also them in maintaining proper food production. This will also help them in conducting work in effective manner as well as within the given time duration. Provide training to staffs:This procedure define as method according to which employer of an organization train their employees so that they conduct work in effective manner and in given time duration(Amorim and et.al., 2013). In respect of Hazev Restaurant their manager must conduct proper training and development program which help employees in conducting their work in effectively which help in maintaining proper food production. By adopting this method Hazev Restaurant able to conduct their work in effective manner which leads to proper food production.
P9 Effects of deviations to established processes and procedure In hospitality industry it is observed that demands as well as preferences are enhancing consistently.IncontextofHazevRestaurant,itisidentifiedthattherewaslackof communication among staff. Respective restaurant was famous for their quality food but further they were able to fulfil their commitment and focus on gaining operation(Bastian and et.al., 2013). In such situation it is deviated that their food quality was reducing day by day and they were able to fulfil customers expectations. This has caused them in losing trust as well as ruining their bond with their clients. This can reduce their goodwill as well as will affect their brand. Lack of assurance in food quality will decrease their food production which they used to provide to their potential consumers on regular basis. Along with this, due to decrease in quality, they have faced many challenges such as customer trust, their expectations and many more. In addition to this, it also affected their progress in future. The positive impact for restaurant will be reduction in burden of cost and forward movement towards decreasing productivity of business as well as increasing their output. Along with this, in operations, effects of deviation is more and chances of affect on performance is also there(Farmeryand et.al., 2014). Therefore, to resolve challenges, the main focus will be on improving quality of food production which will help in building customer relation and gaining their trust. Along with this, it will also enhance respective restaurant productivity. CONCLUSION By evaluating above discussed point it can be summarised that in hotel and restaurant it is essential to conduct food production management in order to ensure that customers get proper and health food. There are also various food production and preparation system which can be adopted by restaurant and they also need to follow several norms and regulation so that they conduct their operation in effective manner. This will also help hotel as well as restaurant to conduct their business properly by maintaining quality of their products and services. There are also several ways or methods which are adopted by hotel in order to meet requirement and expectation of customers.
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser