Managing Food Production

Managing Food Production

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................2
PART B...........................................................................................................................................2
P3 Key principles for food preparation planning and production...............................................2
P4. Key methods for planning food preparation and production.................................................3
P5. The resources required to deliver a consistent, safe and timely food production operation. 5
P6: Effective management of resources......................................................................................5
P7: SOP to meet KPI...................................................................................................................6
P8: Monitoring methods and ways to deal variances in safety....................................................7
P9: Impact of deviations on established procedures....................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................1

INTRODUCTION
Food production and preparation is an essential element of success of hospitality services.
It plays a major role in determining the organizational growth and brand loyalty. Thus hospitality
organizations invest considerable amount of ideas and efforts in planning and preparing food
services (Panghal and et.al., 2018). For the safe and quality services it is essential that service
providers must use a variety of principles and methods to make food production system highly
efficient and competitive. This presentation will discuss the principles and methods of food
production and planning. It will also evaluate the monitoring and resourcing process which
ensure that hospitality services provides safe and timely production of food to meet the consumer
expectations and food production process.
PART B
P3 Key principles for food preparation planning and production
The key principles which must be deployed by hospitality service providers for good
quality of food services are as follow: Adherence to these principles is essential to gain
competitive benefits and improve service quality.
Menu planning and pricing: The restaurants must plan and design the menu which meets the
demands, social and religious beliefs as well as personal preference of range of customers. The
menu design must be appropriate in regards with customer choice and must entail all necessary
details such as cooking method, trends, menu balance and organisational theme. Dish costing
sheets and food management software must also be used to choose suitable pricing for the food
products.
Supply chain: For regular supply and operations it is required that good suppliers and
procurement methods are chosen by the restaurant so that food ingredients are available. While
selecting suppliers restaurants often use criteria such as traceability, food quality, delivery time,
accreditations and reputation of suppliers as well as payment mode.
Food safety and storage: This is one of the most important aspect of food production process.
The food and ingredient must be stored and prepared in safe environment. The food must be
prevented from harmful infection causing bacteria and adverse storage conditions which can
rotten the food. Food safety is not only associated with cost but is also mandatory for consumer
well being and safety (Tian, 2017, June.). Thus restaurants must timely and accurately use
cleaning agents and storage services so that food can be persevered and stored for long term