Managing Food Production Unit 9

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.