Managing Food Production Systems

Added on - 21 Feb 2021

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MANAGING FOODPRODUCTION
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1LO1 Different types of food preparation and production system and their influence.....................1LO2 Key principles and methods for planning of food preparation and production.......................4CONCLUSION................................................................................................................................6LO4 Different methods to monitor the food production system......................................................7REFERENCES................................................................................................................................8
INTRODUCTIONManaging food production is indulged in business of food service. Management of foodproduction 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. Thisventure will include range of food production planning and food preparation. The foodproduction system will explain about different typesof food production such as cook chill, cookfreeze, centralized method, etc.which enhances the quality of preserved food along with itdifferent types of food preparation system will also be highlighted in this report.Report explainsthe 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 factorswhich influences food production and preparation system. The report also lay focus on certainspecific examples of approaches to meet the requirement of food production system and prepareplan for the business.LO1 Differenttypes of food preparation and production system and theirinfluenceThe food production and preparation systemare of different types. They aretraditional parties, cook freeze, cook chill method, convenience food under conventionalproduction and centralized production method. These all will be discussing below for betterunderstanding :Traditional parties method– The traditional method is followed under conventionalmethod in which the food is purchasedas raw and prepared on-site. (Lal, 2016).In traditionalmethod the ingredients and raw material are depend upon the size of the Kitchen.Also, thismethod comprises more expenditure than other method because there is a requirement ofmanpower and need to operate, equipments, space, energy is also experienced by restaurants.Intraditional method food is prepared by collecting the ingredients from different places andprepare on-site either heated or chilled and finally serve to the customer's. However, theredependency it is not following by restaurants nowadays.Conventional production with convenience foodIn these people expect to go to sitdown and dine with high end restaurant. In these production restaurant purchase the raw material1
and the workers store, prepare, cook and serve the food to their customers. They prepare theconvenience food such as candy. Soups, pasta, beverages etc. convenience food are easy toprepare, serve and store their ingredients. In conventional food production staff are highly workoriented and work early to prepare the food. In peak season more worker are staff to prepare thelunch and dinner for the customer's.Centralized production method –In centralize food production food are prepared at largeplace or kitchen than transferred to the different places. This method is quite common in cateringenvironment where food is prepared at large kitchen area of contractor or off site than serve tothe guests. It seems to more costly because it includes the transportation, storage and servingmaterial cost.Cook chill method– This method is used in regeneration and storage for utilizing food atlow temperature for preserving processed food quality which will be used for further preparationof food. The freezing point at which these foods are preserved is0 to 3degree 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 efficientone because it requires minimum members for staff and also low investment of capital isrequired in this method. This method is suitable for all type of operations majorly in banquetkitchens, commissaries, hotels, etc.In cook chill method food is prepared once and thenpreserved by chilling method. Chilling method helps to preserve the food for longer usage bymaintaining its quality.Cook freeze method –The cook freeze method of production is used in controlling andpreserving the quality of food but unlike cook chill method, the food requires to be preservedunder -20 degree Celsius with high speed low temperature for at least 90 minutes. Cook freezemethod is more advantageous than cook chill method because it is not depended on fluctuationsof price. Also, this method is most suitable for incorporation of microwave in terms of vendingmachine. This method of cook freeze does not only satisfy need of customers as they want wellnutritious food but also fulfil business requirement by minimizing cost of food and help them tobe aligned in their budget.Sous vide method –The application of this method is suitable to safeguard the quality offood and also prevent it from bacteria for longer duration. The regeneration and storage underthis method is done by sealing the packets from vacuum. Portions of food is saved in specific2
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