Managing Food Production : Assignment
Added on 2021-02-20
14 Pages5286 Words156 Views
Managing Food Production
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3P1. Types of food preparation and production systems.........................................................3P2 Influences on design of a range of food preparation and production systems..................4P3 Key underlying principles for planning food preparation and production........................6P4. Key methods for planning food preparation & production..............................................7TASK 3............................................................................................................................................8P5. Resources required to deliver consistent, safe and timely food production operation.....8P6 Processes and procedures required to ensure resources are managed effectively andefficiently................................................................................................................................9P7 SOPs to ensure food production meets business KPIs....................................................10P8. Methods for monitoring food production and dealing with variances...........................11TASK 4..........................................................................................................................................12P9 Possible effects of deviations to established processes and procedures..........................12CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................14
INTRODUCTIONFood Production is termed as a process within which raw material get transformed intoready-made products as to make suitable for human consumption. thus, it is essential for foodprocessing industry to effectively take advantage of numerous form of scientific research as tomanage different sections within hotel, bars, restaurant and more such as, packing, cleaning,preparing, segregating and more (Baral, Stork and Kasel, 2014). Managing food production isone of the most important component which is required to be effectively undertaken byhospitality industry. Present report has been conducted on, the new “La Villa Restaurant”. It is anew venture which is initiated in London. Restaurant will be going to offer numerous range offast food with nutritious components in order to attract health conscious individuals. in thisreport formative discussions have been made on, food production system along with influence ondesign. In addition, with this report include, key principles with methods for planning foodproductions. Lastly report covers key performance indicators along with monitoring foodmethod. TASK 1P1. Types of food preparation and production systemsFood preparation can be said to be the creative skills that are essential for preparingmeals, lunch, breakfast in many houses. In this regard, talented cooks are hired for cooking inrestaurants, hotels and small cafe outlets etc. A production system is a systematic set ofprocedures with well designed interiors buildings that includes processing system which hasinputs like manufacturing raw food products from farmers, converting those goods in preparingquality dishes which result in serving to huge population through effective use of transportationchannels all across the globe.There are various factors which tend to influence the choice of food production system allacross the globe. These include the nature of foodto be made, scale of production,availabilityof finance, extent of quality required while preparing food, time limitin which food has to beprepared. As per the present scenario, an executive Chef is planning for adopting different typesof food preparations and production system while introducing a new restaurant for effectivegrowth of business.
Different types of food preparation / production methods:There are various types of food production or preparation methods of which some arebriefly explained below:-Baking:For preparing food, various baking processes can be used by cooks like boiling, blindbaking, blanching, coddling, pressure cooking and many more. While analysing the workingwithin The La Villa Restaurant, the Chefs are implementing baking and braising methods forpreparation of food in this restaurant. They are giving training to stewards in designated kitchenfor productive results which helps them to grow their business.Frying:This method is taken into use for cooking any food item in oil or other fat consumingedibles goods. While frying, some of the tools like pan frying and deep frying are used daily inkitchen. As per the Chef of The La Villa Restaurant, deep frying is taken into consideration forpreparing all dishes which are ordered by customers. The staff of food preparation departmenteffectively focuses upon health and safety of themselves while cooking food for consumers.Cook chill:It is a method used in production system in which the food item is frozen by cooking at(0-3 degree Celsius or 32-37 degree Fahrenheit) low temperature. The chef of The La VillaRestaurant uses this method for preparing food and instantly serving hot dishes to customer whoare visiting their new outlet. This technique is cost effective and requires handful of humanresources while working on the associated machines. Cook Freeze:This is yet another process in food production which makes use of blast freezer forstoring cooked food dishes as well as beverages in refrigerator. For improving cateringoperational activity in production department of The La Villa Restaurant, group of executivechefs have decided to implement cook freeze equipments for deep freezing the food packetswhich allows effective use of kitchen staff member for generating good revenue in business.P2 Influences on design of a range of food preparation and production systemsIn a hotel or a restaurant need to consider various factors or elements while designingfood preparation and production system. This is so because through it they able to conduct theiractivities in effective manner which help in attaining high profitability ratio and goodwill at
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