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
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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
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