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Assignment on Managing Food Production

   

Added on  2021-02-19

19 Pages5912 Words313 Views
Managing food production

INTRODUCTIONFood production is department that involve in activity as preparation of food. It is definedas process in which raw materials are baked, combined and transformed to make a dish.Henceforth, food production management relates with internal elements of hospitalitymanagement, resource business and hotel management (Linder, 2019). Thus, manager of foodproduction needs to be responsible for overseeing food processing facilities and procedures.Therefore, food safety management system identifies, evaluates and control food hazards at thelevels of the food chain. The professionals work as to supervise the employees and look over the product qualityto transform the raw materials into commodities consumers buy. Additionally, Food andbeverage managers needs work as to forecast, plan and control the food ordering of food andbeverages for hospital property. Thus, it is crucial to follow up the food safety managementsystem to controlling the all food safety hazards.The present report is based on topic as Managing food production. Henceforth, reportwill cover the activities as to explain the range of differ kind of technique of food production, todiscuss on the influence about the design of range of food production and preparation methods.Furthermore, assignment will focus over key underlying principles for planning food productionand preparation. Lastly, techniques for monitoring food production and variance will beidentified to undertake safe and efficient operations.LO1 P1 Consumer perception towards the food commodities is complex phenomenon andinfluenced by different characteristics. Henceforth, choices get changed by the number ofcomponents as changes and preferences of customers. It is crucial to understand and analyzingconsumers motivation factors and preference as this have huge impact on food industry(Springmann and et.al., 2018). Additionally, there are number of demo-graphical variables suchas number of children, household income, age, gender influences an individual's perception ofrisk. Attitude, beliefs and knowledge all are crucial core components that affects the eating habitsof the customers. Thus, Cultural and environmental factor are the core that highly impacts over the choicesand preferences of the customers. Therefore, individual comes from different places as they have1

varied habit of food consumption. It can highly affect the choices and preferences of foodcommodities (Moioli, Salvati and Rulli, 2018). On the other hand, changes in season alsoimpacts over the buying habits of individuals. Seasonal demand highly affects the demand offood commodities. Thus, food production and food preparation are vital term under the processof food management. The techniques of food production classified into different types as cropmanagement, harvesting, cultivation, selection, and crop production. Herein, some commonmethods of food production defined in following manner as are- Conventional- It is food preparation method that allows individuals to go and sit down inrestaurant. Henceforth, food are purchased for individual operation during the various stages ofoperation. Thus, production of food completed and served in the same restaurant. Additionally,this is defined as conventional system in which food are prepared with help of basic ingredientswith processing done on the premises. In order to safe food from damage, there is need tomaintained at appropriate serving temperatures until served (Zwietering, 2019). Therefore, huge volume of staff member may be required in the kitchen during the peakdining times. This is method that highly use in school, restaurants, universities, colleges and cafeetc. Due to issues as current labor shortage, conventional food service techniques using variousfood products to complete end of food processing continuum. Therefore, advantages anddisadvantages of conventional food service system defined in below manner as are- Advantages- There are several beneficial aspects to conventional food service system that aredefined as are- It offers customer the high perceived quality. This is more effective as it provides flexibility on menu items. In order to cook, traditional standardized recipes. Disadvantage- Its defined in below manner as are- The food cost is high and also there is less control of protein sizes.Less control over the food safety in conventional method. Convenience- It is method that covers the wide range of processed food products and food isincreasingly become a routine practice in the hotel and catering industry. Therefore, conveniencefood can be defined as tertiary process food that tends to be prepared commercially for the easeof consumption. It is method that assist to chefs to save time in the kitchen (Nguyen, Ross and2

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