Managing Food Production Unit 9

This report discusses the various food preparation and production systems, factors influencing their design, key principles for planning food production, resources required, SOPs, and key performance indicators. The report also includes a case study of Chelsea dining room.

Managing Food Production

INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Task1................................................................................................................................................3
P1 Identification of various kinds of food preparation and production system..........................3
P2 discussion on the influences of the design of range of food products and preparation
method.........................................................................................................................................6
Task 3...............................................................................................................................................7
P3 determining the key underlying principle for planning food preparation and production.....7
P4 explain the key methods of planning food preparation and production with some examples
of approaches..............................................................................................................................9
P5 determining the resources which are required for delivering a consistent safe and timely
food production operations.......................................................................................................11
P6 Discussion about the process and procedure required to ensure the resource management12
P7 Discussion on standard operation procedure to ensure the food production for meeting key
performance indicator...............................................................................................................13
TASK 4..........................................................................................................................................14
P8 Apply methods for monitoring and food production and explain how to identify and deal
with variance to ensure a safe and efficient operation .............................................................14
P9 Explain the possible effects of deviations to established processes and procedures ..........15
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................17

INTRODUCTION
Managing of food production is an important part of hospitality industry and restaurants
which are upon attracting customers that makes goals and objectives achieved within market by
serving tasty and delicious food. There are number of food production system that is present
within process. Also different standards and policies has been helping upon making appropriate
working environment within hospitality industry. In relation to the given report, selected case
study related to Chelsea dining room. Further, the report is based over various food preparation
and production system. Then principles of planning with safety operations are explained. In the
end discussion upon standard operations and monitoring of food production with deviation to
established procedure is explained.
MAIN BODY
Task1
P1 Identification of various kinds of food preparation and production system
Various kinds of food preparation and production system
 Cook chill: The cook chill system is based upon preserving of technology within which
food is fully cooked at temperature of 100°C. Then food is chilled rapidly by
refrigerating it and then preheated before serving. Traditional cooking method: This cooking method involves old method to cook food
which include boiling, frying and roasting of food. The method is used for preparing
traditional food required to be served to customers.
Factors that influence the design of kitchens for different types of kitchens.
 Ventilation: This is important factor which influences design of kitchen since it allows
air circulation developed within the kitchen. It is essential from view point of safety and
comfort of hotel staff. It helps in chancing U-shape kitchen by increasing air circulation
within it.
 Maintenance: It is another important aspect of kitchen design that is related with easy
easy maintenance by using raw materials, optimizing equipments and arranging storage
with other equipments. This makes U-shape Kitchen to be maintained easily without any
difficulty.
Centralized and decentralized system of food preparation

 Centralized system of food preparation; This system of food production is based upon
preparing large quantity of food which is transported to small kitchens. This type of food
system is most effective on a large scale, as food can be purchased for less money in bulk
 Decentralized system of food preparation:In decentralized service, food is distributed in
bulk quantities to another area in the facility where trays are assembled. Food procured
for conventional systems vary from those with no processing, to those with a limited
amount of processing, to those processed completely.
Food production system
There are different types of food production system which are adopted for cooking food
and serving it to customers. This results in satisfying needs and requirements of customers by
hotels. Further, various kinds of food production system are discussed as follows:
Sous vide- In this technique ingredients receives are organized inside vacuum and
sealed within plastic pouches. Through this production method food is prepared and stored for
long term use of cooking. This include different standards that has to be followed by chief while
making food.
Traditional- This is important foods production method which is based upon traditional
techniques that is used for cooking food. It is an important agreement used for preparing food
products acquired over cooking dish(Panghal and et. al. 2018). As per the system food is
prepared at the time required for ordering and maintaining freshness over food serving.
Centralised - Centralised full production system within an organization tends to develop
focus over forming food within factory which an organization transport food from one place to
another. This is effective method used for covering large population by providing similar
product.
Cook chill: This method is used for using eating place by offering meals to its customers.
Under the food production system food stored at low temperature and then it is boiled or heated
at the time of serving.
The factors impacting meals manufacturing has been discussed as follows:
 Trends are most important factor which has direct impact upon growth of hospitality
industry since it makes customers base developed.
 Climate is one of the most important factor which makes manufacturing process hinder
that effects food supply chain in hospitality industry.

Food preparation methods
Food preparation means those methids which relates with making of food and its serving
to customers. There are various kinds of food preparation system that is used by an organization
explained as follows:
 Baking: The primary techniques that makes food preparation making food prepared
which is cooking and banking over particular time period. It is used for making food
without frying it. Such method is used within bakery and other food shops where bakes
items are sold.
 Boiling: This is another important technique that has been prepared by boiling food.
Through the method boiling of food is done more effectively. For example sprouts,
kidney beans and many others
 Frying: In this food is formed through using oil as ingredient over frying food products
with delicious dishes (Appling, Lee and Hedberg, 2018). It is helpful over adding
crunchy flavour to food with taste upon perspectives used for frying food products.
 Roasting: Roasting it is one of the most important technique that has been used for
cooking food. As per the method high flame is used over cooking surface of product
which adds crunchy flavour to food.
 Microwaving: The system is based upon different tools within which an appropriate
microwave used over heating single item that is served in direct way. This method of
food production method uses ready to eat food which is prepared by using microwave
Oven.
There are various methods that is used by chef in relation over preparing the food that
helps upon adding spices to food while cooking. There are various kinds of foods which are
explained as follows:
 Dining in casual manner that is most commonly used by restaurants.
 Authentic food is ordered over customers more effectively.
 Fast food is like many customers and also offered to people of mid age.
P2 discussion on the influences of the design of range of food products and preparation method
Food production and preparation method is based over making food within restaurants
and there are various kinds of food products which used within the process and methods are

present which is used for making food. In context of food production and proration methods
various design are applied which makes faster preparation of food possible. The main factor
within design that has been discussed as follows:
Food display and storage: This is important part which is based upon designing of food
production system. There are various ingredients included within the method of food production
like meat required for cold storage over storing for long time period. Also food is required to be
kept in special conditions which is going to make food stay fresh. Thus these aspects are required
to be kept in mind while preparing kitchen design for U-shape kitchen.
Cooking range: This is based upon managing of staff for an organization which makes
identity used over cooking range that is based upon various aspects related to gas and electricity
usage (Chaoniruthisai, Punnakitikashem and Rajchamaha, 2022). In relation to field restaurant
has been preparing food upon certain aspects required for making food in more effective way.
This is based upon preparing food upon different aspects required by an organization by using
safe equipment within U-shape kitchen.
Pest control: This is important for an organization to managers which is based upon
controlling system as it helps upon managing restaurants with food items. There are number of
insects and pests impacting food production within restaurant causing damage over reputation
within market. Saving interest of an organization an restaurant uses effectively over pest control
system providing protecting form insects within U-shape kitchen.
Ventilation system: It is Essential gadget that's required at the same time as designing
meals manufacturing gadget. Under this, device like chimney cooking fuel online steam funnel
ventilators and lots of different matters are included. This creates proper ventilation for U-shape
kitchen.
Task 3
P3 determining the key underlying principle for planning food preparation and production
In order to prepare food various kinds of principles are their which is used within its
preparation and production methods. These principles allows food made in effective way that
makes quality of food served to customers. Further, certain principles are discussed as follows:

 Principle of nutrition: This is an important principle that has been followed by Chef and
restaurant based upon satisfying needs upon improving requirements of consumer for
making food. These are principles upon aspects creating nutrition based aspects. Clear
organization is related upon providing nutrition ingredient to customers for making food.
The managers within an organization followed upon standards used by making setting
nutrition factors with services over customers. Through this management within an hotel
is based upon developing standards that has been used products serving customs more
effectively. Through maximising satisfaction customers help upon fulfilling dietary
requirements of an organization.
 Principle of time and money: The principle is related over food production and
preparing food to customers requirements, the principle and other factors has been
covered that is related to time of firm. According to principle factors related upon making
time of firm developed effectively. This makes various kinds of factors that is based upon
aspects helping in preparing dish and money included with all ingredients with process of
production. These principles has been stating over restaurants which has been adopting
policies by working over saving money from firm time to time (Dzwolak, 2019). The
cooking staff in an organization has been using ingredients and factors of production
which makes reduction possible over consuming time by preparing dish more effectively.
It helps over introducing product and manger product or services.
There are various principles that has to be followed by an organization regarding
objectives and goals achieved more effectively for its preparation of food to its customer.
Promotion of objective makes reduction possible over following principles in effective manner.
This makes organization work upon objectives more effectively. Planning of food peroration and
production is required to be done in order to serve food to customers. It allows all kinds of dishes
to be prepared in proper manner that makes effective structure developed within hospitality
industry.
Different resources required to manage a food business
 Human Resource: This is most important resource which is used for developing various
kinds of aspects that is based upon selection of employees and staff members holding
knowledge about food which makes Chelsea dining room achieve its goals and objectives

 Financial Resource: These are important part of hotel management which is used for
developing budget helping in making all kinds of resources and materials arranged in
order to provide services by Chelsea dining room. Physical Resource: This is another important part which is based upon developing of
strong and diverse workforce used for managing work more effectively. Chelsea dining
room through this is bale to accomplish employees satisfaction.
SOPs about food production
SOP is a fixed of written commands that is related to meals manufacturer's recurring or
repetitive activity. Specific to meals production plants, the time period SOP is generally carried
out to production, production and guide vicinity strategies, jobs or activities. Technical SOP
element a way to carry out and entire tasks. They are regularly with inside the shape of a
repeating paintings order, a preventative renovation paintings order, or an inspection.
Management SOP element how all different SOP are created, updated, distributed, and overseen.
This may also sound silly, however groups regularly want SOP to manipulate their SOP .
Essentially, control SOP define the strategies and approaches to define, file, and enforce popular
running approaches. Two important type of SOP are explained as follows:
 Management: This is used in order to manage various process like serving of food, its
preparation and arranging raw materials on time. Technical: It is another important SOP which leads over using technology for cooking
food faster and maintaining its taste. It helps in storing of raw materials for long term use
which makes food more effective.
Key Performance indicator within food production
 Revenue growth.
 Revenue per client.
 Profit margin.
 Client retention rate.
 Customer satisfaction.
In order to achieve these key performance indicators Chelsea must apply the SOP process
by assigning tasks to its managers for making sure that management operations are performed
effectively. Also, IT team should be hired for solving any kind of technical issues with this

customer care requires to be developed which helps in solving queries of customers. It lead
towards achievement of KPI in more effective manner.
P4 explain the key methods of planning food preparation and production with some examples of
approaches
There are some of meals manufacturing techniques which may be utilized by the
organization and eating place to enhance their functioning in addition to organized the meals to
their clients. Useful to the telecellsmartphone in coping with the nice of the product in addition
to getting ready the meals with first-rate substances. In context of this, a right making plans is
needed to carry out the capabilities associated with the instruction of meals. A eating place has to
examine the marketplace in addition to the necessities of the meals merchandise in order that it
may take powerful decisions. A right finances is likewise required to carry out the capabilities
and achieve the targets of the operations. This worried wide variety of techniques which may be
utilized by the organization on the subject of coping with the capabilities and reaching the targets
associated with meals manufacturing. Some of those techniques are mentioned below:
 Conventional: Conventional technique may be described as an technique that is
beneficial to the organization in figuring out the expectancy of the client whilst the go to
the excessive and eating. Organisation can begin most delight via way of means of the
usage of the traditional making plans machine (Mushtaq, 2022). Under this act cowl all of
the eating machine that is furnished via way of means of the organization in relation to
fulfill the wishes and necessities of clients via way of means of offering them sitting
space. Under the feature, eating place presents self-made distance which might be row in
nature and are from nearby substances. In relation to this technique organization used to
save prepare dinner dinner and serve the meals to the eating tables in line with the
requirement of a client and their order.
 Convenience: Under this technique, organization makes use of the ones styles of meals
instruction machine which might be primarily based totally on the usage of a clergyman
street product or substances which might be used to supply a brand new dish. Under this
machine organization use semi organized meals for a frozen meals to prepare dinner
dinner a brand new meals via way of means of the usage of those substances as a core.
This technique is utilized by the eating place for offering rapid products and services

which might be demanded in excessive wide variety. This is beneficial in coping with the
needs of the goods and the usage of the modern traits however pre save substances (Offei,
2016).
 Centralised: Centralised technique is that form of technique that is utilized by the
cooking workforce of the organization for concerning the instruction of meals at one
vicinity after which serving it to the unique vicinity. In relation to Chelsea eating room,
eating place is likewise used to supply its merchandise to the clients at their places
(Oguh, 2022). Under this method organization can use a propagating surroundings a good
way to offer meal to them who're in need. This form of feature is utilized by the
organization on the time of pageant season. This is due to the fact on the time of pageant
season, there may be massive rush from wherein organization try and put off the push via
way of means of offering2 areas of the business equipped to consume meals to the
client at their door steps.
These are a few techniques which may be utilized by the organization on the subject of
instruction of the meals and designing a right format in line with the requirement of eating place.
This will control the operations in a a hit manner and enhance the functioning of the organization
toward its dreams and targets.
P5 determining the resources which are required for delivering a consistent safe and timely food
production operations.
Resource are crucial part of a business and its operations which helps in the development
of production activities. The hospitality sector based business organisation should focus on
development of a well defined approach which helps in increasing. It is essential for a business
entity to develop key techniques which are helpful in utilisation of all the resource in an optimum
manner. The major resources which are important part of productions and operations department
of Chelsea dining room are mentioned below:
 Raw materials- The raw materials are considered as major resource for the company
which helps the business entity to develop perfect approach. In the recent times, many
companies are involved in utilising resources with major focus on operations
management and its functioning (Fathurrahman and et. al. 2022). The company should
set a key approach in managing raw materials with effectiveness to develop crucial

products. The raw materials should be handled by a business entity in order to manage
inventory with major focus on stock which is present in the organisation.
 Electricity, Gas and water availability- The Chelsea dining room should focus on
availability of key resources which are required for food production. Company is
focusing on availability of electricity, gas supply and water availability in order to
develop effective approach. The presence of electricity, gas and water will provide key
support to kitchen management of company and will lead to increase the chances of
quality food preparation. This is one of the major roles of a business to also focus on
development of a key approach in managing the supply of major resources for increasing
the revenue and profitability. The resources and their availability should be ensured with
major emphasis on quality in order to gain production with quality.
 Land- The availability of land is one of the major resource which needs to be taken into
consideration by Chelsea dining room. The key focus of a business entity should be on
utilising the space by creating best infrastructure. It is major role of a business to
develop2 areas of the business perfect approach in management of infrastructure to
provide best practices related to the business development. In order to utilise the land in a
well and advanced manner, it is most important for a business to analyse key growth
based factors and approach. It is also one of the most crucial role of a business to develop
major and precise approach in dealing with key concepts of land development.
 Labour and human resource- The labour and human resource are most valuable assets
for the hospitality sect2 areas of the business ors. It is ethical duty of management to
develop a systematic approach in management of labour and human resource for ensuring
optimum production. The main function of a business is to analyse human resources and
their role in order to increase the overall development of business. This is one of the
major roles of a business entity to develop best human resource management practices
which are important for systematic development of the business.
In order to gain competitive success at the marketplace, it is essential for the company to
develop effective methods and ways in order to utilise the resources. The company should also
develop a planning and strategic framework which is helpful in increasing its strength in
development of resource utilisation.

P6 Discussion about the process and procedure required to ensure the resource management
In the era of stiff competition between different companies, it is essential for a business
entity to focus on development of plan and focus. The process and procedures should be
developed and followed by a business entity to gain effectiveness in key operations. The major
process which can be adopted by Chelsea dining room is mentioned below:
 Capacity and demand management- The company should create a major approach in
understanding capacity of the business. This will help in development of a major process
which is helpful for increasing participation of employees. The demand of different
customers should be taken into consideration in order to fulfil them with the help of
major resources. It is one of the crucial role of a business to develop major understanding
of demand management in order to increase the overall potential. Companies should also
focus on increasing the approach which is helpful in satisfaction of customers to gain
competitive advantage.
 Resource utilisation and management- The process related to resources utilisation and
their management should be also developed by companies. It is major role of a business2
areas of the business to focus on resource utilisation in order to develop competitive
strength. Management of resources is essential for a business entity in order to increase
the overall potential of the business (Njage and et. al.2022). The utilisation of resources
should be performed by the business by establishment of major functions which are
important for company development. The management of key process should be
encouraged by companies in order to develop focused and strategic approach.
 Management planning and strategies- The management planning process is a major
element which helps in increasing the value of a company. It is important for the
company to focus on development of strategies and planning development in order to
increase the business development. The management planning process should be
formulated by companies in order to develop a systematic approach at the marketplace. In
the era of stiff competition between different companies, it is essential for a business
entity to focus on increasing its approach to management planning and strategies for
achievement of organisational goals in a short span of time. The strategies which are
formulated by higher authorities of a business are helpful in increasing the chances of
company's success. The management planning approach should be developed while

taking into consideration advice of different employees in order to achieve key goals and
objectives. The business entity should also improve the chances of development of major
focus on key aspects of business development. Key goals and objectives of a company
should be achieved by a business entity with the help and support of major goals als and
objectives. The company should also gain effectiveness in its key operations by taking
assistance of strategic planning and approaches.
P7 Discussion on standard operation procedure to ensure the food production for meeting key
performance indicator.
Performance indicator may be described as that overall performance indicator that is
utilized by the corporation to become aware of the modern overall performance and assembly the
goal of the modern site(Panghal and et. al. 2022). Key overall performance signs are essential for
a commercial enterprise corporation in addition to a eating place to become aware of and make
certain powerful overall performance strategy. Relation to this corporation can observe trendy
running procedure. It may be described as a machine which consist specific sports which can be
beneficial in dealing with in regulating the commercial enterprise operation in the industry. SOP
activation device which beneficial to the control in speaking the corporation approximately the
modern techniques and techniques which it observe in manufacturing of meals gadgets. In
relation to Chelsea eating room, a right machine of sop is mentioned below:
Use of Gloves on the Time of Cooking
Examples are associated with using gloves at the same time as making ready meals
merchandise through cooks of Coffee and Curries Restaurant in order that injuries may be
prevented as burning of arms from warm oil and plenty of extra are blanketed in precautions
essential to be made earlier than doing cooking.
Keeping Things at their Right Place
There are many stuff which can be utilized in kitchen for training of meals gadgets so
maintaining matters and substances at their proper vicinity after use will offer gain to customers
in using them once more and once more. In case, they're now no longer stored at their proper
vicinity than this could make shipping past due of meals gadgets as they're now no longer
capable of discover gadgets and this could purpose put off in orders.

TASK 4
P8 Apply methods for monitoring and food production and explain how to identify and deal with
variance to ensure a safe and efficient operation
Food manufacturing is taken into consideration as a procedure of fusion Hotel the usage
of distinctive kinds of technique for assessing in addition to fixing variances for suitable
operation glide can take location for his or her numerous strategies which goes to be cited
underneath making plans eating place makes a speciality of know-how numerous sports as a-
listing stars protected within side the operations of eating place. The anticipation of machineries
uncooked fabric in addition to HR vital and it's going to help in thinking about deliver I in
addition to call for of eating place. There is a control crew in selected eating place that makes a
speciality of suitable low of interest and feature of commercial enterprise organization complete
shares gadget renovation this worried boom in gadget in addition to approach tailored through
shapes in shares in addition to employee for manufacturing of meals in eating place (Wallace,
Sperber and Mortimore, 2022). Their principal cognizance is to offer advanced first-class meals
offerings to its person as a way to fulfil themselves pinnacle centralised as in keeping with this
technique product are supply and distribute in numerous location. It is simply a fulfilling the
desires of its person. In the health center is region it's far vital to reasons suitable shipping of
offerings in addition to meals to its person. Conventional it's far a way followed in fusion eating
place for garage of uncooked substances which includes meals in addition to wages. By the
usage of this approach the vegetables are saved inside eating place fridge in suitable manner. It
assist in keeping this type of object in an powerful manner.
Areas of the business required to be monitored
 Food safety: This is an important part of business development which is is required to be
monitored by Chelsea dining room in order to maintain food quality in effective manner.
This leads towards making organization produce quality of food making organization
gain trust in hospitality market. It makes brand value increased more effectively helping
in making Chelsea one of top hotels in UK. It can be monitored by assigning manager for
food and quality test.
 Staff productivity:This is an important part of business development which is is required
to be monitored by Chelsea dining room for increasing efficiency of work force. Also, it
allows Chelsea develop quality of employees and staff making its services create

satisfaction within customers. It can be monitored by analysing work effeicency within
staff members.
P9 Explain the possible effects of deviations to established processes and procedures
The client expectation from eating place is taken into consideration as very excessive as
there are numerous varieties of choice of eating place of meals in market. The consequently it's
far essential to offer advanced fine meals at the same time as manufacturing of meals. The
footwear and Restaurant has skilled derivation because of loss of product fine of meals. There is
in lowering within side the meals fine bites eating place maximum of the eating place makes a
speciality of struggling extraordinary form of problems because of fine. The productiveness
degree of Hotel will lower or adduce consequently it's far essential to have fundamentalP9
Explain the possible effects of deviations to established processes and procedures development
in processor of manufacturing of meals for growing income and earnings margin of corporation
in destiny length of time
CONCLUSION
On the idea of above referred to evaluation it's been stated that coping with meals is
extensive for eating place at it and help in well enforcing or executing the operation in the
precise way. This is utilized in suitable manufacturing of object of meals which will running
eating place in the precise way complete forestall there are numerous sorts or types of eating
place availed with inside the hospitality sector. The numerous layout and manufacturing of meals
gadget are important or essential in eating place. It is vital for meals manufacturing gadget to
carry out exclusive operation of eating place in an powerful way.

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