Analysis of Food Production and Management

The provided assignment includes a list of references to various studies and papers on topics such as food allergen risks, household food waste management, recipes for restaurant business success, global food security, and more. The document aims to provide insights into different approaches to food production and management, including strategies for reducing waste and improving productivity in agricultural settings.

MANAGING FOOD
PRODUCTION

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
LO1 Different types of food preparation and production system and their influence.....................1
LO2 Key principles and methods for planning of food preparation and production.......................4
CONCLUSION................................................................................................................................6
LO4 Different methods to monitor the food production system......................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Managing food production is indulged in business of food service. Management of food
production begins from purchase of raw material till it converted in ready-made food (Priefer,
Jörissen, and Bräutigam, 2016). This report will lay emphasis on a venture of restaurant. This
venture will include range of food production planning and food preparation. The food
production system will explain about different types of food production such as cook chill, cook
freeze, centralized method, etc. which enhances the quality of preserved food along with it
different types of food preparation system will also be highlighted in this report. Report explains
the various factor which influence the design of kitchen such as menu, types of services,
convenience food, kitchen layout and design etc. This report also highlighted different factors
which influences food production and preparation system. The report also lay focus on certain
specific examples of approaches to meet the requirement of food production system and prepare
plan for the business.
LO1 Different types of food preparation and production system and their
influence
The food production and preparation system are of different types. They are
traditional parties, cook freeze, cook chill method, convenience food under conventional
production and centralized production method. These all will be discussing below for better
understanding :
Traditional parties method – The traditional method is followed under conventional
method in which the food is purchased as raw and prepared on-site. (Lal, 2016). In traditional
method the ingredients and raw material are depend upon the size of the Kitchen. Also, this
method comprises more expenditure than other method because there is a requirement of
manpower and need to operate, equipments, space, energy is also experienced by restaurants. In
traditional method food is prepared by collecting the ingredients from different places and
prepare on-site either heated or chilled and finally serve to the customer's. However, there
dependency it is not following by restaurants nowadays.
Conventional production with convenience food – In these people expect to go to sit
down and dine with high end restaurant. In these production restaurant purchase the raw material
1

and the workers store, prepare, cook and serve the food to their customers. They prepare the
convenience food such as candy. Soups, pasta, beverages etc. convenience food are easy to
prepare, serve and store their ingredients. In conventional food production staff are highly work
oriented and work early to prepare the food. In peak season more worker are staff to prepare the
lunch and dinner for the customer's.
Centralized production method – In centralize food production food are prepared at large
place or kitchen than transferred to the different places. This method is quite common in catering
environment where food is prepared at large kitchen area of contractor or off site than serve to
the guests. It seems to more costly because it includes the transportation, storage and serving
material cost.
Cook chill method – This method is used in regeneration and storage for utilizing food at
low temperature for preserving processed food quality which will be used for further preparation
of food. The freezing point at which these foods are preserved is 0 to 3 degree Celsius. Also,
these processed food are reheated just before consumption to maintain their taste and quality
(Food Production: Methods & Planning, 2018). This production method of cook chill is efficient
one because it requires minimum members for staff and also low investment of capital is
required in this method. This method is suitable for all type of operations majorly in banquet
kitchens, commissaries, hotels, etc. In cook chill method food is prepared once and then
preserved by chilling method. Chilling method helps to preserve the food for longer usage by
maintaining its quality.
Cook freeze method – The cook freeze method of production is used in controlling and
preserving the quality of food but unlike cook chill method, the food requires to be preserved
under -20 degree Celsius with high speed low temperature for at least 90 minutes. Cook freeze
method is more advantageous than cook chill method because it is not depended on fluctuations
of price. Also, this method is most suitable for incorporation of microwave in terms of vending
machine. This method of cook freeze does not only satisfy need of customers as they want well
nutritious food but also fulfil business requirement by minimizing cost of food and help them to
be aligned in their budget.
Sous vide method – The application of this method is suitable to safeguard the quality of
food and also prevent it from bacteria for longer duration. The regeneration and storage under
this method is done by sealing the packets from vacuum. Portions of food is saved in specific
2

pouches of plastics (Veger, 2016) . The sous vide method is a kind of cook chill method because
vacuum sealing in pouches are done and then rapidly chilling and cooking of these products or
food is executed in many hotels. By removing air before packing of food in pouches enables
reducing of fungi and bacteria's growth in food.
By comparing and contrasting of above method it has been observed that cook chill and
cook freeze prevents the quality of food which helps them to retain their taste for longer
duration. Also, sous vide method is quite popular because it protects the food from the bacteria
and fungi by sealing food in the packets. Thus, this method is cost-efficient as well as most
profitable because it not only safeguard food from bacteria but also increases their shelf life.
Different factors which influences design of food preparation and production system to
meet business and customer requirements
There are various factors that influence design of kitchen area for different kinds of
kitchen for food production
 Menu items: The complexity and number of food items in the menu affect the
production system of a restaurant. If a menu has many item, it will require more time in
preparation and need different equipments. It will reduce the efficiency of production
department, and they will produce low quality food as they have to deal with new
techniques and methods to prepare them (Sidhu and et.al., 2017). Customers also are not
satisfied with the quality for food for which they are paying. Hence, business and
customers requirement are not met. To meet both the requirement, restaurant need to
offer limited food in the menu so that it is easy for the production department to prepare
and serve good quality food on time. Receiving food on time will satisfy customer, and
they wish to come back in the future.
 Convenience food: preparation of food on site requires more preparation because the
similar menu made with the convenience food. The convenience food helps to minimize
the labour cost but at the same time it also affects the quality of the product and increase
the cost. The quality of convenience food can be maintained by guiding the manufacturer
to prepare convenience food with high quality.
 Types of services: The services offered by the food production influence the design of
production system. Restaurant require more labour to prepare the food and serve them
because the variety of dishes while the other kitchen like cafeteria and fast food
3

restaurant require less labour. Restaurant also require skilled labour to prepare the
complex dishes in compare to the other kitchen are.
 Facility layout and design: Poor layout of kitchen area increases the time for preparing
the food because of the mismanaged items and their places. For example if the salad
preparation area is away from the main dishes' preparation area than the restaurant
require additional man to prepare the salad even there are few customers (Wang, Xie and
Zhong, 2017). If the kitchen are is prepared with proper planning than they can save the
time and labour cost while preparing the food.
These factor influence the design of the kitchen such as if the menu is too large then it
requires additional labour to prepare the food with maintaining its quality. It also differs from
types of kitchen such as in restaurant the menu card is too large while in fast food restaurant or
cafeteria menu card is small. Some kitchen area use the convenience food to prepare their dishes
while some use raw ingredients. The layout and design of kitchen area also influence the food
production system because the complex structure increases the time and cost of preparing the
food while and compact kitchen layout efficiently prepare the food also with the few labours.
LO2 Key principles and methods for planning of food preparation and
production
The food preparation principles are standards which need to be adopted across cafeteria
and restaurant industries. The principles set an expectation which met in planning of a meal in
context of large group. The production and preparation of food method includes wear plastic
gloves and cover hair of staff while handling food. Along with it the proper temperature of
preserved food in freezers where the food is stored and the air tight containers must be preferred
by them to maintain quality of food.
By following these rules which will be depicted while preparing and handling of food
will not ensure only safety of food but also improve the taste of food as they are able to preserve
value of nutritions presented in the food. There are major four principles which is used in
handling, storage and cooking of food, they are :
Clean – The cook must follow this principle as it is necessary for maintaining cleanliness
and hygiene of food. The cook while handling food such as baking and roasting need to wash
their hands as well as surface of the kitchen (Hebrok, and Boks, 2017). The cleanliness of
surface while preparation of food must be maintained by personnel responsible. Cleanliness
4

while preparation of food does not only maintain quality of food but also it keeps the food
healthy for those who consumes it.
Cook – The cooking of food is also a basic principle of food preparation and production
because cooking at recommended temperature enables killing of bacteria which is presented in
the food. Thus, cook the food before serving is necessary but maintaining proper temperature
prior serving is most important because it maintains nutritions in food and kill bacteria.
Separate – It is one of the key principle of food production as well as preparation to
separate all the items which will be used as preparing of food that is segregated all the items of
cooking and food. This provides access to cook in enabling efficient food preparation and
serving to customers in minimum time. Along with it, the separation of food items will gather
details about required items for maintaining smooth efficiency of production and preparation
style of food.
Chill – The chilling process of preparation and production style is most important. This
includes different styles of preserving food by methods like cook chill , cook freeze, etc. Also, by
refrigerate food, ingredients and food items helps the restaurant in attaining smooth functioning
with minimum investment. The food is preserved for further production purpose for which a
standard temperature is depicted for safeguard the food from bacteria and fungi for longer
duration.
The principles need to be followed by all restaurants and cafeteria for this health
inspection audit is generally conducted at restaurants for reviewing activities of staff working in
kitchen closely and also they indicate them when they are performing below standards. The
failure to be in complied with these principles can cause increase in expenditure of businesses
prevailing in this industry as the monetary fines need to be borne by them.
In order to meet cost efficiency of businesses, these principles must be adopted properly
to avoid fines which can increase the overall expenditure of the restaurants. Also, the customers
arrive at restaurant want healthy and hygienic conditions for preparation of food. Thus, it
becomes an obligation of restaurants to provide them nutritious food prepared under hygiene
conditions for smooth functioning of business.
Things required for opening new restaurant
5

To start a new business or restaurant different things are required to consider such as
menu, purchasing ingredients, clear business plan, staffing, customers, financial options,
competition, location etc.
Financial options: Availability of finance helps the business to purchase the material,
rented the place, store food, machinery, paying staff etc. The unavailability of fund create
barriers in opening business. Before starting a new business, they have to prepare the list for
collecting fund from different sources.
Menu planning: Before opening restaurant they have to prepare the list of dishes which
are offered to the customer. The menu planning help to focus on particular area and it must be
prepared by considering the taste, preference of customer, market trend, income and competitors
(Baldwin, 2018). Unique menu of restaurant with the different experiments such as offering plain
classic burger with the American cheese helps to attract the customer.
Purchasing: Before opening food business or restaurant, it must require focusing on the
menu card and purchase the ingredients according to the offered dishes. It helps to control the
production and storage cost of the food and its ingredients.
Food safety: The safety of food is also an important part of planning process. They have
to take various safety measures to preserve the food and maintain their quality. Safety of food
can be ensured by setting different quality standard (Kriel, 2019). The precaution while
preserving the food in storage and refrigerators helps to maintain the safety of products.
SOP: The standard operating procedure is a written document which contain the routine
and repetitive activity of different food manufacture. It helps to maintain the safety, sanitation
and quality of the product. The written procedure helps to undertake all the quality measure and
minimize the miscommunication between the staff.
A proper and structured format help to prepare plan for the following factor such as menu
planning, purchasing, SOP etc. It helps to prepare plan for starting new business or restaurant.
The proper market and competitor research helps to identify the various factor which influence
the decision of opening new restaurant.
LO4 Different methods to monitor the food production system
After successful implementation of food business monitoring and controlling the activity
and food manufacturing process is required to maintain the quality and safety of the product. It
6

helps to retain the customer and their interest in the restaurant dishes. They can apply various
methods to monitor the food production system such as:
 Observing method: In this method they observe the quality of food and the safety
measure taken by them. The safety measure such as maintaining hygiene, pest control,
cleaning program and waste management helps to protect the food and its ingredients
from the bacteria (Steinbach and et.al., 2019). They also use some quality standard to
ensure that the quality of food remains same. They check and monitor the quality and
safety of food on regular interval.
 Inspection method: In this method they inspect the food quality and safety of the
product to ensure that the served food to the customer is bacteria free. They prepare the
check list to ensure that the workers consider all the safety measure while preparing the
food.
 Measurable method: It refers to measure the temperature to keep the food according to
the required temperature. They measure temperature in regular time period to ensure that
prepare food and ingredients are safe and free from all hazards. To maintain the quality of
food ingredients they set the alarm to remind themselves to change the temperature in
specific time period.
Comparison of different methods
Observation method helps to measure the performance of food production by the
monitoring the food preparation process, safety measures etc. But it only provides the framework
to monitor the performance. Inspectional method is the best method to monitor the food
production because it helps to identify the variances in the actual and desired production.
Identification of variances
If the production plan is not going according to the plan than they take various measures
to identify the variances. They prepare check list to compare the food produced by them to the
expectation of the customer (Schäfer and et.al., 2019). At the same time they also measure the
services of the restaurant to the other restaurant to improve their performance. The various
quality standard helps to identify the variances in the expectation and actual performance of food
business.
7

Different methods of planning food preparation and production
Basis Description
Traditional method Advantages
 In traditional method the food ingredients are fresh
and prepared on site which influence the customer to
taste the food (Bergamini, Mijatovic and Eyzaguirre,
P.B., 2016). For example: traditional dinning system
in which food is prepared at one place than serve to
the customer on dinning.
Disadvantages
 The usage of traditional method for preparing food is
reduced because of the fast growing food industry and
the trend of restaurant and cafeteria.
Centralized Method Advantages
 The food are prepared at large scale which reduces the
inspection cost. The food is also transferred to the
different places so it reduces the cost of manpower to
serve the food. For example: canteen food
preparation system.
Disadvantages
 In centralized method food transferred to different
place after its preparation which increases the
transportation and maintenance cost because different
dishes require particular temperature to maintain the
food quality.
Conventional method
Advantages
 They use the convenience food to prepare the dishes
8

which are easily available in the market and the same
time convenience food are easy to prepared, served
and store.
Disadvantages
 The load on worker is increase because they have to
wake early to prepare the food. They also require
large number of workers to prepare food.
Cook chill method Advantages
 It easy to prepare and available in the market. It also
requires minimum staff to prepare the food which
reduces the manpower cost.
Disadvantages
 Maintaining the same quality and taste in the food is
quite difficult because it was first prepared than
chilled to store and finally prepared to serve food
which affect the quality of the food.
Recommendation
It would be recommended that to maintain the quality and efficiency of the food planning
and production they have to set quality standard which helps to ensure the quality of the food
product. They also have to take all safety measures such as conduct pest control in regular time
interval. They can also organize the event to aware the workers regarding the safety measures
while preparing the food such as usage of sanitation before preparing food, use fresh ingredients,
check the temperature etc. To identify the variances in the outcomes they have to audit their
process in which inspect the food, taste the dishes etc.
CONCLUSION
The report was all about managing food production in which a business venture of
restaurant was expressed. In this report a person who has experience of work in restaurant as
chef wants to start its own restaurant. They venture business and get fund from the friends. The
different range of food production and preparation style was explained in this report which
9

includes cook chill, cook freeze, sous vide, conventional production, centralized production
method, etc. This helps the stored food in keeping safe and maintains their quality as well. The
factors which influences food preparation and production system were also highlighted in this
report. The major factors are temperature, moisture, oxygen, light, container, infestation and
shelf date. Then comes certain examples of approaches of food preparation and production
planning in which major four principles are Clean, Cook, Separate and Chill. These principles
provide aid to the businesses for meeting their own requirement with that of requirements of
customers as well.
10

REFERENCES
Books and Journals
Baldwin, W., (2018). The restauranteurship of Hong Kong’s premium Japanese restaurant
market. International Hospitality Review, 32(1). pp.8-25.
Fu, T.J., Jackson, L.S. and Krishnamurthy, K., (2018). Best Practices for Assessing, Managing,
and Communicating Food Allergen Risks: An Introduction. In Food Allergens (pp. 1-18).
Springer, Cham.
Hebrok, M. and Boks, C., (2017). Household food waste: Drivers and potential intervention
points for design–An extensive review. Journal of Cleaner Production. 151. pp.380-392.
Kriel, G., (2019). A simple recipe for restaurant business success. finweek, 2019(29 August),
pp.40-42.
Lal, R., (2016). Global food security and nexus thinking. Journal of Soil and Water
Conservation, 71(4). pp.85A-90A.
Mamo, G., Getnet, M. and Legesse, G., (2016). Managing dry spell risks to improve rainfed
maize productivity in the semi-arid central rift valley of Ethiopia. Ethiopian Journal of
Agricultural Sciences, 26(2). pp.99-109.
Priefer, C., Jörissen, J. and Bräutigam, K. R., (2016). Food waste prevention in Europe–A cause-
driven approach to identify the most relevant leverage points for action. Resources,
Conservation and Recycling, 109. pp.155-165.
Sidhu, M.K., and et.al., (2017). Household air pollution from various types of rural kitchens and
its exposure assessment. Science of the Total Environment, 586.pp.419-429.
Veger, A.A.L., (2016). Managing the agri-food supply chain-Transporting wheat from farmers
to producers (Master's thesis, University of Twente).
Vieira, L.C., Serrao - Neumann, S. and Mackey, B., (2018). Unpacking components of
sustainable and resilient urban food systems. Journal of Cleaner Production.
Wang, C., Xie, S. and Zhong, M., (2017). Effect of hydrothermal pretreatment on kitchen waste
for biodiesel production using alkaline catalyst. Waste and biomass valorization, 8(2).
pp.369-377.
Schäfer, C., and et.al., 2019. Evaluation and application of molecular denitrification monitoring
methods in the northern Lake Tai, China. Science of The Total Environment, 663. pp.686-
695.
Steinbach, S., and et.al., 2019, May. Earth Observation for ecosystem monitoring at the interface
of wetland conservation and food production in Rwanda. In ESA Living Planet Symposium
2019.
Bergamini, N., Mijatovic, D. and Eyzaguirre, P.B., 2016. Monitoring resilience and indicators.
Online
Beth Hendricks. (2019). Food Production: Methods & Planning. [Online]. Available at:
https://study.com/academy/lesson/food-production-methods-planning.html [11, September
2019]
11

12