Assignment on Food & Beverage Operations (Doc)

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
Range of various types of food production and preparation systems..........................................1
Influences on the design of range of food preparation and production systems..........................3
Key principles for planning food preparation and production.....................................................4
Key methods for planning food production and preparation.......................................................5
TASK B...........................................................................................................................................6
Resources that are required to deliver safe and consistent food production................................6
Procedures and Processes that need to follow in order to ensure resources and to meet the
business needs..............................................................................................................................7
Produce standard operating procedures (SOPs) to ensure food production meets business key
performance indicators (KPIs).....................................................................................................9
TASK C.........................................................................................................................................10
Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation.....................................................................10
Explain the possible effects of deviations to established processes and procedures.................11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Managing food production refers to the management of the restaurants and food &
beverage department in the hospitality business. It is crucial from the perspective of the
hospitality business to timely manage their food production in order to minimize the guest
disruption in restaurants and resorts. It includes development of skills to assure food quality and
processing.
Project report is based on Foody world restaurant. As a chef I have decided to open this
restaurant. It is located at Park Lane, London in United Kingdom. The study will define a range
of various types of food production and preparation systems. It will explain the influence on
design of different types of food preparation systems. Assignment will determine the principles
for planning production and food preparation methods. Furthermore, it will explain the resources
requisite to deliver the consistent and timely food production functions.
Moreover, the report will determine standard operating procedures in order to ensure that
business meets key performance indications. It will explain the procedures that are required to
ensure the resources. The study will elaborate the resources that are required to deliver safe and
consistent food production Lastly, it will apply methods for monitoring food production and to
regulate the variances to ensure safe and cost-efficient operations.
TASK A
Range of various types of food production and preparation systems
Food Systems – It refers to the procedures and practices of food preparations. It involves
harvesting, transporting, processing and packaging. It determines the food sustainability and use
of methods that minimize the degree of food wastage (Paroda, Jat and Mal, 2018).
Factors that influence the various types of food preparation and production Systems
Foody world restaurant is influenced by various factors that impact their different types
of production systems and food preparation methods -
 Quantity of meal – The quantified food and meals consumes more time. Thus, the Foody
world restaurant manage its procedures and food preparation systems accordingly. It
requisite set-up time (Factors Affecting Working Performance, 2019).
 Facility Layout and Production Equipment – To work with the efficiency the kitchen
layout matters in the restaurant. It should be designed in such a way that items for the
1

production are located closely (Fuldauer, Parker and Borrion, 2018). It requires surface
for the storage of food items. The advancement production equipments such as mixers,
choppers and peeler can reduce the time of food preparation. If it can be make more
quickly than the guests in the restaurant can serve in larger quantity in considerately
lesser time.
 Productivity standards – To meet the staffing needs of Foody world restaurant sets the
productivity standards. They try to assure that superior quality of food is prepared for the
guests in the restaurant.
Advantages and Disadvantages of different systems
Assembly Line
It is the production system that have semi automated machines and interchangeable parts
that is helpful for producing the food items more quickly. The parts are sequenced until the
assembly is finished.
Advantage
 Speed and accuracy – In assembly line the food is prepared more fastly and in lesser time
consumption. Mass production of food can be done through this with the help of semi
automated machines.
 Fair Production Cost – As it facilitates mass production of food products thus, it is less
expensive in total. Initially it requires investment but later on the production cost keeps
minimizing (Buche, Cuq and Sipieter, 2019).
 Uniform production – It delivers uniformity as same size and same quantity of food items
can be produce with the help of semi automated machines in assembly line system.
Disadvantage
 Initial Capital Investment – Assembly line requires huge capital investment initially as set
up cost is high.
 Requires skill level of workforce – It requires labour force which is well versed with the
use of semi automated machines. To give training to the new recruited employees about
the use of Assembly Line System it requires high cost.
Centralized Production Kitchens
2

It refers to the kitchens that are centralized and use skilled level of staff in order to
prepare food in bulk and distributing it into the finishing kitchen. This kitchen has ability to
serve large volume in shorter span of the time (Davis, Lockwood, and Pantelidis, 2018).
Advantage
 Food wastage can be reduced in this type of kitchen as there is bulk buying of food items
and only one location is preferable to prepare the food items.
 Product quality – The quality standards and taste are taken into consideration in this
centralized kitchens. Various types of cooking methods are used in this kitchen such as
Cook Freeze system and Cook Chill System.
Disadvantage
 Cost - The cost of the Centralized production kitchen is high as compare to the ordinary
kitchen.
 This type of kitchen needs technical assistance. This costs high (Martin-Rios, Demen-
Meier, Gössling and Cornuz, 2018).
Galley Kitchen
It is the type of kitchen is functionally designed that allows to reach the areas of kitchen
at minimal distance. It includes benchtop space and cabinets.
Advantage
 Easy distribution of work as it is divided in multiple areas.
 It is designed for larger space. Thus, everything is easily accessible.
Disadvantage
 People passing through the Galley kitchen can origin traffic jam.
 The counter space is limited in Galley Kitchen.
Influences on the design of range of food preparation and production systems
Factors that influence the Production Systems Design
 Use of convenience foods – The food which is prepared on site requires more time for
preparation than the food items which are made with the convenience like deserts and
pre-portioned items. Foody world restaurant reduces its labour cost by choosing
convenience foods.
 Type of service – The restaurant which are serving the multiple and complex dishes to its
customers requires more labour and time than the cafeteria. Thus, the Foody world
3

restaurant needs to manage its food department in accordance with that in order to satisfy
the customers needs (Guchait, Neal and Simons, 2016).
 Menu items – The menu impact the working hours needed in production of food items in
the restaurant. If the customers demanded for the large menu it definitely required more
time, and they need to adopt various types of production techniques.
Design and Layout of the Kitchen
The design and layout of the kitchen in terms of size and style, ventilation, ergonomics
and utilities and equipment also influence the production system design. If Foody World
restaurant has Galley kitchen than it will ideally suit for the small space and has various cabinets.
Through which various food items is systematically put on the shelf. It provides easy
convenience to the workers while preparing the food in the restaurant.
Regulations and Legislative requirements
Food Regulations is adopted by the Foody World Restaurant in terms of food handling,
hygiene, health and to regulate food safety methods. The restaurant will adhere the Food Safety
laws such as the Prevention of Food Adulteration Act, 1954. While preparing food for the
customer in the restaurant the Hygiene and Health of the customers are taken into the
consideration. Proper maintenance and cleaning of the kitchen will be done for insuring the
worker safety and health (He, Chenga and Dong, 2019). To avoid the food infection proper
hygiene is being maintained in the restaurant. The chef and the worker need to wear gloves and
need to wash their hands with the sanitizer to control the health and safety of the customers. As
per the FSSA packaging regulations the Foody World restaurant is following food safety
standards. Labelling of the products need to be done in the as per the regulations.
Key principles for planning food preparation and production
For preparing the food in Foody world restaurant the planning is being done in which
Standard operating procedure will be adopted to ensure quality of food. It is the type of
document that describe relevant information related to the investigation of quality of food which
is produce in the restaurant. Nutritious food need to be served to the customers for ensuring their
health and safety. Foody World restaurant will avoid the use of deleterious and poisonous
substance while preparing the food. The food quality is checked regularly for increasing the
customer satisfaction in the restaurant.
4

Food preparation menu should be followed. In this menu the detailed information about
the food items will be provided. Menu list consists of the dishes and meals which will be offered
in the Foody World restaurant. The beverage menu and bar menu is prepared differently. Safe
food preparation will be done before cooking any food in the restaurant (Kwon, 2016). Hands are
washed properly so that foodborne illnesses can be minimized. Washing of the vegetables and
fruits will be done in proper manner so that the health of the customers can be taken care off.
Food is prepared in the safe temperature. Organic food will be purchased to take care the
customer's health in the Foody World restaurant. Some factors are considered while making the
food menu. The budget of the food ingredient are procured. The cost of each dish is identified
while preparing the budget. Staff abilities are measured. The availability of the stock is checked
on regular basis by the manger of the Foody world restaurant to ensure timely delivery of raw
material for the preparation of the food items (Canziani, Almanza and Sullivan-Reid, 2016).
This will reduce the waiting time of the customers and orders are delivered on timely basis.
Advance equipments and machinery is set up to reduce the cooking time. This is helpful for
serving large number of customers in comparatively lesser time.
Key methods for planning food production and preparation
Following methods are adopted by the Foody world restaurant for planning food production and
preparation-
 Use of good Manufacturing practices – Foody world restaurant will have food
preparation areas in which chimney is being set for the air ventilation. There would be
hand washing facilities in the toilets and the restaurant for insuring the health and hygiene
of the customers. Changing facility will also be there so that staff can easily change their
clothes when they need to.
 Good Food hygiene practice – The hygiene needs of the customers are taken into
consideration for this regular cleaning of the equipments and utensils will be done.
Adequate water supply in restaurant premises will be ensured (Banterle, Ricci and
Cavaliere, 2018). The water will examine in the bacteriology laboratory that is accredited
by the NABL.
 Adequate number of the fridge and refrigerators are make bailable in the restaurant so
that the food spoilage can be avoided. The cooled beverages will be served to the
5

customers. The temperature will be maintained at 5 degree Celsius approx (FSSAI Food
Licensing & Registration System Guidelines For Restaurants, 2019).
 Personal hygiene is also maintained in Foody world restaurant. The chef and workers
which are working in the restaurant are properly dressed up for taking hygiene factor at
their priority list. Proper use of sanitizer and soap will be done.
 The smoking and any other irrelevant activity such as spitting is prohibited in the
restaurant and within the food production department in the restaurant (Davis and Belk,
2018).
 Transportation and handling of food – The vehicles which supply the food are internally
lined and having suitable facility so that the food doesn't get spoiled. The food will be
supply at the regulated temperature. The vehicles are free from the dust and are free from
the pest infestation.
 Adequate Storage rooms are designed in the restaurant so that the food remain secure in
the clean and moisturise environment. The chemicals and cleaning materials will be
preserved away from the food storage area (Filimona and Delysia, 2019).
TASK B
Resources that are required to deliver safe and consistent food production
Different resources are managed in the Foody world restaurant such as Human, financial and
physical resources.
 Human resource – The skill level of workforce is required for preparing quality food in
the restaurant. For this the training to the employees are given. They are trained in such
as way that they are capable enough to prepare food on timely basis in the Foody world
restaurant. The manger of the restaurant will give training for making them well versed
with the use of machines and equipments in the restaurant premises. Technology tools
and equipments are get availed in the Food world restaurant so that the food can be
prepared even more faster. Through this the food is prepared in lesser time and in bulk
for serving the large number of guests at one time. This is helpful to satisfy the customers
needs in the restaurant.
 Financial resource – To meet the needs of the customers the restaurant will adhere the
brand standards. Proper financing of the restaurant will be done with the help of
preparing the budget. The budget is prepared to identity all the business costs and
6

expenses (Haines, 2019). Proper funding is being dome so that the desired needs of the
restaurant can get fulfilled. The budget is being prepared to analyse the key performance
indicators.
 Physical resources – For doing effective management in the restaurant the adequate
number of the equipments and machines are get availed in the Foody world restaurant.
The food safety systems need to adhere as per the legislation. The fire exhauster will be
available in the restaurant in case if the kitchen gets burned for the sake of the safety of
the workers and customers it is crucial. Proper scheduling of the orders will be done to
minimize the guest dissatisfaction in the restaurant. Regular munitioning of the food
preparation methods will be done in order to assure superior quality products for the
customers.
Procedures and Processes that need to follow in order to ensure resources and to meet the
business needs
Foody world restaurant will use Standardized systems and procedure in restaurant
premises. The advantage of exploitation of SOP is that it supply standardize and step by step
process and instruction manual for performing the tasks in the restaurant. As it is helpful in
avoiding the mismanagement and carelessness connected with food safety. For example when
restaurants do not have any referenced procedures they scribe the equipment manual lobar and
care then there are fewer chances that equipments doesn't remain safely for using it. Thus, the
accidental situations can be minimized through this.
Proper nutrition food will be delivered in the restaurant for retaining the customer interest
towards the Foody world restaurant. The food will be prepared oil free and it is added with the
carbohydrates and sufficient number of the proteins and vitamins for ensuring the health of the
customers. The restaurant will source procedures as it allows the optimum profit margins.
In addition to that the workers and chefs working in the restaurant will adhere the food
safety regulations. Food safety practices are adhered. They will ensure the proper hygiene and
adopt food handling methods so that customers are remained free from the illness and disease.
Customers safety is at priority list of the Foody world restaurant. The use of sanitizer and hand
wash will be done on regular intervals before and after the making of the meal in order to ensure
the use of hygiene practice. The use of chemical substance is prohibited in the kitchen. The chef
7

and workers will covered their hands with the gloves and head with the cap so that the foods
remain hygienic for the customers to be served.
Foody world restaurant will use advanced technology and equipments in order to prepare
food with speedy. Various equipments are used such as large mixtures and grinders to prepare
the food in bulk in the restaurant. This is helpful in minimizing the guest disruption in the
restaurant as there is timely delivery of the food items and orders will be done with the help of
advanced technological equipments.
Regular checking of the cooked food will be done to assure the delivery of superior
quality of food cuisines for the customers. The safety of the food is maintained as per the
legislation that are enacted in the food and safety standards. Thus, it is helpful in increasing the
customer satisfaction in the restaurant. The checking of the kitchen in the restaurant is also done
for taking the safety measures. As to identify the faulty and default electric switches the risk can
be eliminated. It is helpful in reducing the chances of the accident and injuries in the restaurant.
Proper fire exhauster are also placed in the restaurant for ensuring the security of the workers
who are working the kitchen and also for the sake of the customers (Jalilov, Amer and Ward,
2018). Fire catching equipments and devices remain aside from the restaurant premises such as
mobile phones. The chef and workers are not allowed to use the mobile phones while preparing
the food. In addition to that they are not even allow to do smoking and spiting in the kitchen.
Supply chain management is also taken into the consideration for timely delivery of the
raw materials in order to prepare food and for minimized the delay time for the guest. The guest
get irritated if they need to wait for so long in the restaurant. It is crucial for Foody world
restaurant to retain the customers. For this the manager will ensure that orders of the customers
are served on timely basis.
8

Produce standard operating procedures (SOPs) to ensure food production meets business key
performance indicators (KPIs)
Standard operation procedure — A standard operating procedure (SOP) is a set of process which
describes the step-by-step guidance systematize by an enterprise to help employees carry out
complex routine operations. Thus, The main aim of SOPs is that it helps to achieve efficiency,
quality output and uniformity of performance, while reducing miscommunication and failure to
comply with industry regulations (Sokolow, Kennedy and Attwood, 2019).
This process is helps to identify the basic standards firm can follow in the business to
maintain the safety and privacy at the work place. Resturant makes the SOPs to improve the
guest services. Thus, Hotel SOPs helps to human resources management for predicting the future
human resource requirements because each employee’s role is clearly outlined. SOPs is provided
the information to Top manager for evaluating the employees' performance. Therefore, when
SOPs is made firm before implementation should be tested and evaluated thoroughly for its
successful implementation (Schlesinger and Amundson, 2019). The employees of the restaurant
Participate in developing the SOPs so, it will be helpful for its successful implementation. Thus,
this process is the best which helps to hotel for improving service process it should be shared
with every individual working in the hotel.
Food and beverage standards — In this procedure, Foodie world restaurant maintain some
standards like they use the best ingredients in the foods so guest are happy with taste. They
provide training to the employees that how to clear the table, how to take order, How to deliver
Food Orders from Kitchen to Guest Table, how to handle guest queries, Personal Hygiene etc.
Thus, Firm makes the SOP to Manage the Handling Guest Complaints
Handling Special Requests or Guest Inconvenience. Further, firm make sure that they provide
proper safety equipments to the employees which reduce the level of hazardous.
Front office standards — In this procedure, Foodie world restaurant maintain some front office
standard as they provide proper training to the employees about bill preparation, cash checking
procedure, Batch Close Process, Delivering Wake Up Call-Front Office Procedure, Welcoming
and Greeting etc (.Ruben, Verhagen,and Plaisier 2019). Further more, firm provide the best
reservation and event planing facilities to the customers, Issuing Duplicate Room Key to Guest.
Therefore, firm also provide the pre registration facility etc.
9

Housekeeping standards — In this procedure, the restaurant provides the some facility to the
employees like appraise the employee through different benefits rewards, bonus, incentives etc.
on the other side, firm Managing the Management Process of Housekeeping like employee
training, Employee Motivation etc.
TASK C
Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation.
Food safety monitoring is essential in the hotel and restaurant business. Thus, many firm
ensure that thy provide healthy and safe food to the consumer which is easily consumed by the
customer. Thus, to maintain the Food safety firm can monitoring and check regularly to see that
Food safety Hazards are under control. Therefore, by checking regularly procedures are being
correctly implemented and food safety compliance is followed.
Cold chain monitoring — This is the best process to protect the foods and maintain the safety.
It is the supply chain which control then temperature of foods. It is the type of refrigerator
production. For example, restaurant firms needs coolers and freezers to maintain safety and
temperature in product. However, some products are sensitive which is hot and cold, so they
need to provide proper temperature to the product as they are safe and usable for consumers
(Rodrigues, Teixeira, and Shockley, 2019). Therefore, firm used this method in the business to
manage the cost because when foods are waste it increases the cost of production. Henceforth,
when firm used this method of food production it helps to enhance the productivity as well as
this method provide the safety regrading the food services. Therefore, while using this methods
firm can achieve to satisfy the customer by delivering the high quality of food services.
Conventional control processing — This process described the strategies about how much raw
material needs to make product. Therefore, This process is managed the machinery and control
process that how to control the raw materiel for particular products, Thus, this method provides
the best process which handle machinery that how to effectively used to makes effective
products (Miglietta and Morrone, 2018). This method is best because it provides a better strategy
that how to use the machinery to control the production. Thus, controller manipulates the inputs
to a system to obtain the desired effect on the output of the system. Further the main advantage
of using this model in the business is that it saves money time and cost of production. Thus, it
also helps to Minimize energy consumption/cost.
10

Food safety temperature — This is also the best tool that helps to maintain the food safety
standards. Therefore, these standards specify that some foods who are potentially hazardous they
must be need to stored, displayed and transported at safe temperatures and, where possible,
prepared at safe temperatures. Thus, this method is also usable, Foodie world restaurant used this
method to provide safety and reduce waste. For example, 40 degrees Fahrenheit and below is the
food safe temperature For cold foods. On the other side, For hot foods, the safe temperature is
above 140 degrees. Thus, this is the best model firm should use this method in their restaurant to
maintain the temperature. This method provide help to protect the food through bacteria.
Thus, these all methods helps to manage the foods and beverages. Therefore, Foodie
world restaurant use these methods in the business to maintain the sustainability. This method is
provides many befits to the firm like it helps to control the budget, it helps to manage the time
and also it helps to reduce the cost of production (Jalilov, Amer and Ward, 2018). Therefore,
these all benefits leads the productivity and increase the customer base because when firm
maintain the safety the loyalty of customer towards the restaurant services would be increase.
Explain the possible effects of deviations to established processes and procedures.
Deviation is the gap between actual or standard performance that means deviation is
described as number of problem that firm faced during the operation. Therefore, this is the
process that helps to identify the problem and provide specific solution that how to cover this gap
between actual or standard performance. Henceforth, this is the best method which describe the
reason of loss as to find this reason firm can apply this method in the business that helps to
achieve the future goal and find effective solution for enhance the profitability of the firm.
There are some problems every restaurant faced during the operations. Which described
below such as -
Pest control — Pests can enter any class of restaurant— some are brought in by the guests
themselves — so it is essential for every restaurant to have effective procedures for preventing,
monitoring and controlling pests. Five of the most common pests that guests encounter in hotels
are: bed bugs. Cockroaches (Haines, 2019). Therefore, to protect the environment of the
restaurants they use the pest control to reduce the jums and insectives and makes healthy
environment for the customers. Thus, to maintain the healthy environment and reduced the gaps
between actual with standards.
11

Facilitate location and design — This is also one of the best method which described the proper
location and design of restaurant. Therefore, when the location and design is proper it helps to
attract the customer. Thus, firm can analyse and chooses the best location that helps to
employees for making food easily (Filimonau and Delysia, 2019). Location is the main for
establishing the business. Thus, firm make sure that they implement their business in the best
location also in the food processing needs the facility that is to be taken into the account while
ensuring the safety of food that meets the correct standard in data. Thus, there are some Areas,
firm focus to reduce the gap. For example, firm makes the suitable production area that helps to
employees for provide the better production area. Therefore, firm need to explain that suitable
size for the location and construction should be healthy. This is to be maintained to minimize the
risk and at the same it helps to provide the higher production. Thus, by develop the restaurant in
the best place it helps to attract the huge customer as well as it helps to reduce the problem, faced
by firm (Tamplin, 2018). Thus, firm make sure that they used the best interior of building which
is durable, so it helps to easy to clean and safe for the staff.
Machinery and production line design — This is also the best procedure that helps to reduce
the gap between actual or standards. The design of the machinery used in the food processing
were taken in to the account and that are being complied with the food safety regulations Foodie
world restaurant used the best machinery and also used the nest production process that helps to
increase the productivity. Therefore, firm used the best design and technology to reduces the
problem of poor design results into the building of food material that is become difficult to clean
the material (Banterle, Ricci and Cavaliere, 2018). Thus, foodie world restaurant allows to use
the high technology in machines that helps to the layout for the production need to allow the easy
maintenance and the easy way to clean the equipments and reduce the waste. Thus, it can prevent
the contamination of food and even procures the raw food in the process of production. Thus,
firm makes sure that there are having the standards for the designing of machinery such as high
technological equipments provides the easy work life balance to the employees. They are having
the standards in the design and ensure all the food processing and handling are provided safety as
this will perform the high standards of hygiene.
12

CONCLUSION
From the above project report it can be summarized that Food production and
management is process that helps to develop the knowledge and skills in food processing, quality
assurance, and business management to achieve a future career in the food industry. This is the
strategy every hotel firms used in the business to Manage the food production activity like, safety
related to the equipments, preparation and presentation of foods, machinery and processes
involved in food production etc.
The report is based on Food production and management of Foodie world restaurant.
Thus, the report has described the various production and management activity such as examined
a range of various types of food production and preparation systems. Moreover, Report has
described the influence on design of different types of food preparation systems That helps to
employees for improving guest services. Furthermore, study has determined the principles for
planning production and food preparation methods. Furthermore, it has explained the resources
requisite to deliver the consistent and timely food production functions that helps to improve the
productivity.
Furthermore, report has explaining the standard operating procedures such as food and
beverage standard, Front office standards, Housekeeping standards in order to ensure that
business meets key performance indications. Lastly, report has described the different methods
for monitoring food production and identify the gaps to ensure safe and cost-efficient operations.
13

REFERENCES
Books and Journals
Banterle, A., Ricci, E.C. and Cavaliere, A. 2018. Environmental sustainability and the food
system. InRegulating and Managing Food Safety in the EU (pp. 57-88). Springer, Cham.
Buche, P., Cuq, B., Fortin, J. and Sipieter, C., 2019. Expertise-based decision support for
managing food quality in agri-food companies. Computers and Electronics in
Agriculture.163.p.104843.
Canziani, B.F., Almanza, B., Frash Jr, R.E., McKeig, M.J. and Sullivan-Reid, C., 2016.
Classifying restaurants to improve usability of restaurant research. International Journal
of Contemporary Hospitality Management.28(7).pp.1467-1483.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018.Food and beverage management.
Routledge.
Davis, H.E. and Belk, K.E. 2018. Managing meat exports considering production technology
challenges. Animal Frontiers. 8(3). pp.23-29.
Filimonau, V. and Delysia, A. 2019. Food waste management in hospitality operations: A critical
review. Tourism Management. 71. pp.234-245.
Fuldauer, L.I., Parker, B.M., Yaman, R. and Borrion, A., 2018. Managing anaerobic digestate
from food waste in the urban environment: Evaluating the feasibility from an
interdisciplinary perspective. Journal of cleaner production.185.pp.929-940.
Guchait, P., Neal, J.A. and Simons, T., 2016. Reducing food safety errors in the United States:
Leader behavioral integrity for food safety, error reporting, and error
management.International Journal of Hospitality Management.59.pp.11-18.
Haines, S. 2019. Managing expectations: articulating expertise in climate services for agriculture
in Belize. Climatic Change, pp.1-17.
He, Z., Han, G., Cheng, T.C.E., Fan, B. and Dong, J., 2019. Evolutionary food quality and
location strategies for restaurants in competitive online-to-offline food ordering and
delivery markets: An agent-based approach. International Journal of Production
Economics.215.pp.61-72.
Jalilov, S.M., Amer, S.A. and Ward, F.A. 2018. Managing the water-energy-food nexus:
Opportunities in Central Asia.Journal of hydrology. 557. pp.407-425.
Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C., 2018. Food waste management
innovations in the foodservice industry. Waste management.79. pp.196-206.
Miglietta, P. and Morrone, D. 2018. Managing water sustainability: Virtual water flows and
economic water productivity assessment of the wine trade between Italy and the
Balkans. Sustainability. 10(2). p.543.
Paroda, R.S., Jat, M.L., Gautam, M., Stirling, C. and Mal, B., 2018. Agricultural policies and
investment priorities for managing natural resources, climate change and air pollution:
policy brief.
Rodrigues, D., Teixeira, R. and Shockley, J. 2019. Inspection agency monitoring of food safety
in an emerging economy: A multilevel analysis of Brazil's beef production
industry.International Journal of Production Economics. 214. pp.1-16.
Ruben, R., Verhagen, J. and Plaisier, C. 2019. The challenge of food systems research: What
difference does it make?.Sustainability. 11(1). p.171.
14

Schlesinger, W.H. and Amundson, R. 2019. Managing for soil carbon sequestration: Let’s get
realistic. Global change biology. 25(2). pp.386-389.
Sokolow, J., Kennedy, G. and Attwood, S. 2019. Managing Crop tradeoffs: A methodology for
comparing the water footprint and nutrient density of crops for food system
sustainability. Journal of Cleaner Production. 225. pp.913-927.
Tamplin, M.L., 2018. Integrating predictive models and sensors to manage food stability in
supply chains. Food microbiology. 75 pp.90-94.
Wen, H. and Kwon, J., 2016. Food allergy risk communication in restaurants. Food Protection
Trends, 36(5), pp.372-383.
Online
Factors Affecting Working Performance. 2019. [Online]. Available through :
<https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/factors-
affecting-working-performance/>.
FSSAI Food Licensing & Registration System Guidelines For Restaurants. 2019. [Online].
Available through : <https://www.posist.com/restaurant-times/resources/food-safety-
guidelines-fssai-restaurants-must-follow.html>.
15