Table of Contents INTRODUCTION...........................................................................................................................1 TASK 1............................................................................................................................................1 P1 Different types of food preparation and production system.................................................1 P2 Factors influences design of various kinds of kitchen..........................................................4 TASK 2...........................................................................................................................................6 P3 Principles for planning food preparation and production.....................................................6 P4 Methods for planning food preparation and production......................................................8 TASK 4............................................................................................................................................9 P8 Ways to monitor food production.........................................................................................9 P9 Impact of deviations in introducing processes and procedure...........................................11 CONCLUSION.............................................................................................................................13 REFERENCES..............................................................................................................................14
INTRODUCTION Managing food production system or process is regarded as one of the critical role within hospitality industry as it directly connected with an accomplishment of organisational goal or objective in an efficacious and expeditious manner. Food production department involves the activities related to preparation of varieties of food where raw materials are cooked combined and transformed to make a dish as per the demand of customers or guests which render them increased level of consumer satisfaction towards company's service. Along with this, it is comprises of several sections that ranges from cleaning, packing, segregating, sorting, preparing, adding ingredient in appropriate proportion, presentation and so on. However, it is guided and monitored by different degree of principles and methods which lead them to serve their guest in an improved or best manner (Jayne, 2012). This report is fully based on a newly established restaurants within UK industry which is named asHealthy Delight Restaurantwho deliver wide range of food varieties across UK. So, researcher identifies different principles, methods, ways to improve its food production system and also to make best decisions in terms of acquiring enough fund, staff and equipment for maintaining company's brand value among market. In this report, it covers various types of food and production system and also several factors that impact different kind of kitchen. Moreover, application of several principles and methods to operate the function of food production division, identification of various resources to keep food production function clean and safe. Finally, determine various ways to govern food production for attaining high level of productivity and improved brand image. TASK 1 P1 Different types of food preparation and production system Food system is refers to a course of action in which food travels form conception in the field all the the way to digestion in stomach. However, it includes growing, harvesting, processing ,packaging, and so on. Thus, it is an integral component in food preparation department for attaining guests satisfaction. In terms of catering or hospitality industry term, food production is termed as food preparation and control in order to maximise customer satisfaction and profit margin in an improved manner in a prescribed time period. Moreover, food production section is sub department of food and beverage division which comprises of severalkitchenwhomainlycentringwiththecontinental,ChineseandIndianCuisine. 1
Additionally, in food production cycle, different sort of kitchens receives the core or ready-made ingredients, processing them through the preparing and cooking ways, and deliver dish to wide range of customer's table via various service outlets or channel. In addition this, food preparation is the art of individualswho makes an effort to prepare different types of food in terms of culture with an aim of acquiring amended level of customer satisfaction. Moreover, Healthy Delight Restaurant's food production phase encompasses of different sort of sections like preparation area, cooking, storage, cleaning and many more which enable enterprise to maintain its workplace environment attractive and safe for clients or customers. Hence, Healthy Delight Restaurant take an initiative to perform all the activities of food preparation bypreparing varieties of food in hygiene and better quality. Along with this, its food production system operates assembly line, production kitchen, centralised, section, galley kitchen and many more which is explained below: Types of food preparation Baking:It is a process or procedure of cooking food by dry heat especially with an usage of oven and some of it's products are bread, rolls, cookies, pies, muffins and many more which is prepared with a mixture of flour or some form of grain. Frying:Under this type, it is relate with those process in which foods are getting cooked in oil or fats which is take place with shallow oil bath in a pan over fire or deep fat frying in which food ingredients are completely immersed in deeper vessel of hot oil. Moreover, Healthy Delight make use of different frying technique for its food preparation technique such as pan frying, shallow,deep and stir frying which contains diverse style in preparing tasty and healthy item (Rogachev, Mazaeva and Egorova, 2015). Roasting:This is a process in which food items are prepared over dry radiant heat in open fire as well as it includes cooking food in an uncovered pan in oven. In relation to Healthy Delight Restaurant, they uses roasting technique also to prepare meat and also some vegetables. Types of food production system Cook freeze system:In every restaurants or kitchen food preservation plays a crucial role which lead company to render increased level of customersatisfaction as well as enhance the brand value of from within existing market. In relation to Healthy Delight Restaurant, its chef make use of blast freezers for to handle and preserve food in a better way. Moreover, it facilitates the to preserve their food from getting waste as well as they can preserve for longer period of 2
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time like ice cream, vegetable, fish ns so on. Apart from this, it enable Healthy Delight Restaurant to gain competitive advantage because of adoption of blast freeze system within its food production system which is one of the recent trend within existing market. Cook Chill System:Under this, food is prepared in a very low temperature which ranges from 32 to 37 degree Fahrenheit and 0 to 3 degree Celsius usually. However, Healthy Delight Restaurant adopts this food production system into its business unit as it is very cost effective methods well as require less number of staff for processing the food. Hence, this system aid Healthy Delight Restaurant to place their brand in best position in a desired time frame. Factors influencing food preparation and production system Some of the factors which impact Healthy Delight Restaurant food preparation and production are as follows: Cooking range: In order to acquire positive perception from customer towards brand, Healthy Delight Restaurant prepares healthy and tasty food for retaining existing customer as well as attract new guests for enriching the profitability of company. In terms of cooking range, it combines both gas and electrical equipment which means usage of transportable cylinder which can move from one from to another. However, Healthy Delight Restaurant can strengthen its productivity ratio by maintaining hygiene and safe atmosphere for employee so that they feel encouraged to put their best contribution in attainment of improved productivity. Ventilation: This equipment plays a vital role as it help chef or production staff to to work smoothly without any sophistications or humidity. As, Healthy Delight Restaurant’s chef implies proper chimneys facilities that aid workers to control over oil smell, stains, steamy fumes and etc. P2 Factors influences design of various kinds of kitchen Kitchen is a place where different types of food has been cooked with a all types of equipments which is essential for cooking. The chef is an individual who takes an initiative to in managing and governing entire process or activities of kitchen and cooking along with skilled staff. Furthermore, the primal intent within kitchen premises is to follow all food safety guideline and personal hygiene to gain improved productivity ratio. Hence, it also encompasses various units for preparing food which ranges from selection to waste disposal in a better way. In addition to this, there are several factors which impact kitchen premises decision making 3
potentiality as well as to maintain the working area clean and safe. Therefore, some of the factors that directly effect over design of different type of kitchen which are as follows: Production Kitchen Kitchen surface:Under this component, it encompasses proper arrangements of each and every equipments in order to generate attractive and impressive for chef and also for all staff so that they can work smoothly without any difficulty. Additionally, if Healthy Delight Restaurant makes an effort to applies the same kitchen model then it may have to undergoes with a factor of generating enough space between every equipments.As it help worker to perform their duty in a better manner without arising complications during preparing food (McClanahan, Allison and Cinner, 2015). Cooking range:In this factor, it comprises the ways or source for cooking varieties of food items in order to obtain increased level of guest satisfaction. Some of the sources are gas and electrical equipments as it concerned with transportable cylinder which require huge space to function in an effective manner. So, if Healthy Delight Restaurant applies production kitchen layout then it make ensure that all the tools are placed in proper place so employees can perform their work without any congestion. Advanced equipments:The another factor which production kitchen consider is utilising better quality and modern tools or equipments for particular kitchen premises. This is because it enable restaurant to acquire high proficiency and also can improve the productivity of firm in a improved mode. Galley Kitchen Ventilation:This factor is considered as one of the major or primal component for every kind of hotels and restaurants in order to generate safe and healthy atmosphere. However, this determinant comprises chimneys, ventilation cooler or exhaust fan which help chef to tackle over the issue of oil smell, steamy fumes, stains over wall and many more. If Healthy Delight Restaurant arrange proper ventilation system them then its superior will be able to generate healthy workplace for its staff to work comfortably and smoothly. Cleaning:It is also an integral phase while establishing a restaurant because the main intent of every hospitality market is to render highly qualitative service to customer. As gully kitchen requires enough space for placing every equipments properly so they makes an effort to 4
acquire clothes or brush to clean utensils or tables, switching cutting boards, sanitizing water and cleaning rags that strengthen its overall performance in an amended way. Proper arrangements:In this factor, it is relate with those component in which it states that every tools must be arranged in a proper place so that worker can feel comfortable and positive while performing their task. Due to this, it help them to enhance its overall performance and also to enrich its brand value among other competitor (Padoch and Sunderland, 2013). Centralised Kitchen Budget:Under this, it emphasize over those factor in which it encompasses all the expense or requirements which is needed for functioning the entire process of centralised kitchen in an innovative and creative style without any hindrances,. Trained workforce:In relation to centralised kitchen, it is known as most effective and impressive kitchen among other style. So, it mainly a need of highly talented personnel who can easily manage or govern the entire process of cooking process without nay confusions or ambiguities. So, if Healthy Delight Restaurant adopts this style, then its chef has to determine the potentiality of every individuals and place them according to that that benefit company to gain competitive advantage in a better manner (Tonkin and et. al., 2016). Pest control:As centralised kitchen require huge space and every equipments are properly organised and structured so they have to proper attention for generating cleaning and hygienic working atmosphere. Due to the adoption of this factor, it help them to control over attract wide range of population towards their brand and it benefits them in enhancing their sustainability in obtaining amended profit margin. Henceforth, there re several others factors which is common for every kind of restaurants that are adhering to government rules and regulation related to Food and Safety, proper maintenance of utensil or equipments as well as governing effective cleaning process and so on. With the implication of these factors Healthy Delight Restaurant can obtain positive perceptive from guests or targeted customers and also can acquire best positioning within competing industry in an impressive and productive style (Ramasamy, 2014). M1 Compare and contrast a range of food preparation and production systems and how they have been designed to meet different business and customer requirements 5
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Production Kitchen:Underthis, foods are prepared up to predetermined point, as each activities take place in different section, depending on the system in operation, production and service. BenefitsDrawbacks In this, each and every activities can be carry out in easy way as it contain separatesectionforeverycooking activity. With the help of this, chef are abletoovercomeovertheissueof nuisance and overcrowding. As it prefer separate division for every cooking activitythat impose huge cost overfirminadoptinginnovative technology or equipments in order to execute the task in a better way. Galley kitchen:It is also termed as parallel kitchen, and it is regraded as one of the most efficientkitchen layout compare to others. Moreover, this kitchen is divided into two segments for working area i.e. wet and dry areas. The main platform has been utilised for washing, cooking, while opposite area use for additional workspace i.e. for keeping appliances. AdvantagesDisadvantages Theforemostbenefitwhichgalley kitchen render is that offer maximum space through which chef will never be far from major appliances. Galleykitchendoesnotcoversthe benefitofsociableatmosphereasit contains less space from which chef find difficult in putting cabinet. Centralised kitchen:In this, it is also termed as commissary kitchen which has a capacity to cook up to 1,00,000 meals in a better manner. Along with this, it classifies several branches under a single business with ingredients that will be utilise or sol on particular kitchen. ProsCons Itisviewedasoneofthebest efficacious kitchen because it provide automateprocessforproduction, human resource procedure and delivery operation. Centralisedkitchenisinflexiblein nature to customise as it carry several riskslikebottleneck(Rasul,2016). Moreover, it contains various layers of approvals that lead in slower decision 6
making. However, from the above explained different types of food production system as well as food preparation types.It has been examined that centralised kitchen model issuitable for newly established restaurant i.e. Healthy Delight Restaurant. This is because it render equal participation for production and human resource which help its chef or employees to tackle over the issue of overcrowded and misconception. Additionally, it help kitchen's head to make best decisions over particular issues even though it take time but still it is efficacious and prompt in nature (Cai and et. al., 2018). D1Critically evaluate a range of food preparation and production systems and how they have been designed to meet different business and customer requirements The above explained different types of food preparation and production system within restaurants help Healthy Delight Restaurants to improve its overall performance in a better way. Moreover, it assist chef to tackle over all issues related to kitchen and food preparation in terms of equipment, production system which lead company’s manager to acquire impressive growth and development in a desired time frame. Therefore, Healthy Delight Restaurant’s chef must take an initiative to identify the requirements of food preparation and production section as well as allocation of resources in a proper manner. This is because, it assist them to place their brand in a better position and also empower them to comply with all government legislation which help them to cope up with all emerging challenges in an effective way. TASK 2 P3 Principles for planning food preparation and production Planning is regraded as one of the essential component as it lead an organisation or restaurant to accomplish its goal or objective in an efficacious way within stipulated period of time. Therefore, planning is also an important factor for restaurant in order to maintain working environment in a better manner as well as to overcome over the issue of conflict, disputes order to gain sustainable profitability ratio. So, in relation to Healthy Delight Restaurant as it takes an initiative to introduce new venture within the market. So there are various components which 7
they have to consider for maximising the profit in an improved manner. Some of the elements for Healthy Delight Restaurant's business which are as follows: Purchasing:Under this phase, it signifies that a restaurant must be sensitive and attentive towards acquiring different types of materials for food preparation and production system as it should be highly qualitative and hygienic in an effective way (Galtier, 2013). As in relation to Healthy Delight Restaurant, it makes an effort to purchase all of its kitchen materials or utensils, enough furnitureof a best brand that enable firm to capture wide range of population toward their brand and also can sustain them for longer period of time. In addition to this, it assist Healthy Delight Restaurant to strengthening its productivityratio and also to enrich its brand value in an innovative style. Food Safety:It is considered as one of the essential determinant which aid enterprise to enlarge its market share or size as well as to retain customers for longer duration towards brand. In simple terms, the aspect of food safety refers to preparation, handling and storage of food in a manner which reduces the risk of guests becoming sick due to foodborne illness. Thus, the principle of food safety is regarded as one of the essential element as it enable Healthy Delight Restaurant to prevent the food from contamination and also protect customer from food poisoning. There are some other factors which involves in food safety are temperature control, cross-contamination, cleaning and sanitizing all surfaces and equipments, proper pest control maintaining the level of personal hygiene and many more. By governing and monitoring the aspect of food and safety within Healthy Delight Restaurant, it assist them to enrich its overall performance in a better manner. SOP:This is one of the important component in food safety system because it ensure consistency in daily operation. However, SOP is the written practices and procedures in which it describes the activities which is necessary to complete task in accordance with industry regulation, provincial laws and standard for running business. Therefore, SOP help Healthy Delight Restaurant's manager to provide step by step direction or guidance to their staff which empower them to perform their task effectively without any confusions or ambiguities. In addition to this, SOP aid Healthy Delight Restaurant's in keeping its personnel accountable regarding documentation expectations that lead them to strengthen its profit margin rate in an improved mode (Drechsel and et. al., 2015). 8
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From the above mentioned elements, it help Healthy Delight Restaurant to make its business more successful and also can accomplish the goal in an amended way within stipulated period of time. Furthermore, there are some principles which Healthy Delight Restaurant must ensure during managing its business function which are as follows: Principle of nutrition:Under this phase, it is the study of food in context to health of an individual, community or society in order to render sustain life and growth. However, it is regarded as one of the essential principle for every size of restaurant or business as it enable them to capture the attention of large number of population towards its brand. In regard of Healthy Delight Restaurant, implication of nutrition principle within its food production system, it lead them to prepare healthy and hygienic food as per the taste and preference of guests. Due to this, firm can acquire best positioning within competing industry (Dragone and et. al., 2016). Principle of time and money:For obtaining sustainable profitability, it is also an integral factor which impact heavily over organisation proficiency. The industry where Healthy Delight Restaurant operates its business function is highly competitive which may impact on company's reputation or sustainability. So, in order to attain sustainability Healthy Delight Restaurant takes an attempt to acquire novel ideas regarding positioning varieties of food among competitors in term of time and money. Furthermore, they must also make sure that their products will be easily affordable by guests and also render effective training so that working staff can prepare food as per the customer demand. Therefore, combination of elements and principles enable Healthy Delight Restaurant to gain competitive advantage and can render high level of satisfaction to consumer in a impressive style. P4 Methods for planning food preparation and production The foremost intent which restaurant and cafeteria industry implies in its functional area is to render the service in a better manner. The principles of food preparation and production plays a significant role in establishment as it help them to process their cooking in a hygienic and safe manner that help them to maintain its working standard among competitors in a sustainable mode. However, these principles empower Healthy Delight Restaurant to monitor or govern all entire process as well as help them to develop some expectations which is required to fulfilled during planning a meal (Drechsel and et. al., 2015). Along with this, elements which is 9
mentioned above for food preparation reflect benefit to Healthy Delight Restaurant in menu preparationformaintainbalancebetweenfoodgroupsforensuringnutritionalvalue. Additionally, it empower chef to keep kitchen premises clean or hygienic for minimising the risk of food borne diseases, preventing food from spoiling and also protecting food substance from infectious bugs and rodents. On the contrary, if Healthy Delight Restaurant fails to adhere with principles of food preparation and production then it directly influence over its brand value as it may incur some form of fines and penalties. Hence, to process theabove discussed principles into Healthy Delight Restaurant's business function, there are some approaches which lead organisation to accomplish their task in an satisfactory level. Some of them are given below: Clean:The initial and primal step which Healthy Delight Restaurant must ensure while managing their kitchen activities is that maintain hygienic and clean working environment. In addition to this, some of the initiation which organisation's staff members implies is that washing hands and keeping clean preparation surfaces that strengthen its sales performance in an trenchant and economic way (Lorenz, 2017). With the adoption of such course of action, it help them to retain its current customers as well as motivate them to attract new guest towards their product in a better manner which expand enterprise market size or share to a wider range. Separate:The another phase which Healthy Delight Restaurant applies in its food preparation and production section is that separation between food and cooking items in order to prevent from occurring cross contamination. This element is essential because there are countless potential food safety hazards that can crop up at any stage of food handling procedure. Some of them are reusing utensils, chopping board, cleaning cloth, that has already touched other food. So, taking appropriate measures to prevent cross contamination is a key factor in protecting food borne illness (Grace and McDermott, 2014). Cook:This is also considered as one of the main component during food production i.e. cooking varieties of food in a proper recommended temperature as each items contains its own way of processing and handling. Moreover, one of the main rationale behind considering this way in firm because preparing food in a proper temperature kills all sort of bacteria and make product healthy and hygienic. For example, if Healthy Delight Restaurant implies the same method in its food preparation section then it may lead them to give improved level of satisfaction to targeted customers or guest. 10
Chill:In this, it is concern with refrigerating food and ingredients right away after use and eating for keeping food from harmful bacteria or also firm bad smell, sight, taste and etc. For example, If Healthy Delight Restaurant adopts this method while preparing food then it enable them to enrich its proficiency by rendering best quality of service to targeted population. Therefore,thesemethodsassistHealthyDelightRestauranttokeepingthefood preparation and production system from occurring hazardous diseases that maintain its standard among competing market in a better manner (Hussey and Pittock, 2012). M2Compare specific examples of different approaches to planning food preparation and production to meet differing business requirements As the mentioned in above section that there are various types of methods and principles which lead or empower a particular restaurant to acquire its goal in a better manner. For example, if Healthy Delight Restaurant desires to obtain profit maximisation then its chef takes an effort to consider several factors like purchasing branded and best quality equipment, utensils, furniture in order to attract larger number of population Due to this effect, establishment enable to identify current or emerging market trend and based on that they make a corrective course of action.Moreover,itleadthemtomaintainitsperformancestandardbyadheringtoall government policies as well as satisfying guests need in a better manner. TASK 4 P8 Ways to monitor food production Food safety monitoring is one of the integral mechanism in which particular enterprise superior regular checks or govern whole food production process in order to see whether food safety hazards are under control or not. This is because, it enable concern to comply with all food and safety regulation or policies for attaining increased level of profitability ratio. In relation to Healthy Delight Restaurants, it is newly established firm within UK market who takes an initiative in delivering wide range of food items in a better and high quality. Due to intense level of rivalry among several restaurants and cafeteria market, it impose huge difficulty on Healthy Delight Restaurant in decision making process. Therefore, food safety monitoring is essential for 11
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Health Delight Restaurant as it ensure that the food produced by them is both safe and suitable for consumption (Iizumi and et. al., 2013). Thus, company's superior makes an effort to keep its preparation surface neat and clean so that they can easily enhance their profit margin rate in a better way. Some of the food safety legislation or programmes which every restaurants must complies that are CCP, GMP program, IFS, and many more that aid firm to acquire best position among marketplacewithin prescribed time limit. In current competitive international market, consumers or guests re increasingly becoming aware of food hazards and demand quality food. Thus, Healthy Delight Restaurants will also undergoes with food monitoring activities within its functional areas that help them to gain positive outcome from customers and also can decrease theinterventionofgovernmentinsideitsbusinessfunction.However,HealthyDelight Restaurants also goes through the monitoring activity of UK legislation authorities as they adopts different ways to govern the process which are given below: Inspection:This phase is concern with those factor which states that it is a process of examining the food in order to assure wholesome and clean products which is free from unsafe microbes or chemical contamination at the time of production, processing, packaging. The main aim of food sector is to ensure best quality of products for maintaining consumer safety and also thriving business in an impressive and productive style (Lin and et. al., 2014). There are various types ofconducting inspectionprogram inside particular establishment internal business environment are manual inspection or automated visual inspection for enhancing the quality of food items in a better mode. As the time passes technologies and complexities increases at a faster pace that impose huge challenge over inspection team for performing their duty in a amended way. This is because each method are differ from each other in terms of cost and money. Therefore, in context of Healthy Delight Restaurants, it makes an attempt to invite inspection team within its functional areas. It involves ingredient audit, quality audit, freshness audit and so on, that lead company to accomplish its task or objective in an effective manner and also can strengthen it brand image among competitor marketplace. Furthermore, some aspects which Inspection team involves that are read barcodes and printed text, distinguish between various package markings, identifying missing components, product size or shape, checking for inadequate seals for maintaining efficiency and hygienic. Observation:This method is undertake by Hazard Analysis Critical Control Points (HACCP) mechanism for keeping the brand and food quality in a better way for longer period of 12
time. However, HACCP is a system that render framework for monitoring or governing total food system, ranging from harvesting to consumption in order to minimise the risk of foodborne illness. Along with this, the implication of HACCP procedure is wholly based on technical and scientific principles that assure safe food. In today's competitive cafeteria and restaurants marketplace, this procedure has been widely used by several firms as it viewed that it is one of the most effective resource to reduce and protect foodborne illness. Therefore, if Health Delight Restaurant makes an initiative in adopting this process then it help them to avoid poisoning targeted customers, enriching the food safety standards as well as properly organising the process in producing safe and healthy food on the basis of guests demand or preferences (Altenburg and Pegels, 2012). Equipment Readings:Under this component, it signifies that there is a group of individuals who render innovative process solution and supporting the food industry in managing the brand value within industry. In addition to this, equipment reading activity examines the machinery or tools of firm which they utilise for food preparation or production and monitors whether they are using it properly or not. Based on such outcome, organisation can take corrective course of action that lead them to gain competitive advantage as well as sustainable profitability ratio. However, Health Delight Restaurants ascertain its entire process properly and according to that obtains advanced techniques or machinery which lead them to serve food without getting delay and also it benefit them in achieving increased level of productivity or brand image (Ewert and et. al., 2015). Therefore, the above discussed methods enable Healthy Delight Restaurant to comply with all government legislation and also to keep its business premises hygienic and safe that lead them to place their brand in a better position and also can cop[e up with all sort of challenges in an innovative or productive style. P9 Impact of deviations in introducing processes and procedure As per the current scenario of restaurant and cafeteria marketplace, each and every consumers are highly sensitive and aware regarding hygienic and healthy food. Due to which, establishments face several difficulties inside its business function in terms of managing the workingprocessofstaffaswellaskitchenpreparationsurface.However,adoptionof appropriate government policies or procedures among working environment influence chef ability in decision making process. This is because business environment is a dynamic in nature 13
which keeps on changes as per the customer demand or need. Therefore, Healthy Delight Restaurant makes an effort to implies different sort of procedures or government guidelines into its functional area in order top enlarge its market share or size in a better manner (Lipper and et. al., 2014). Some of the government legislation which every restaurant have to implies into its working surface are Food and Safety, Prevention of Food Adulteration Act, Vegetable Oil Products Act and functions of Food Standard Act,m Food Safety and Hygiene Act and many moreforobtainingprofitmaximisationwithinprescribedtimelimit.However,for implementing such types of policies impose some deviation overHealthy Delight Restaurant's internal and external business environment which are as follows: Financial:Under this determinant, it is regarded as one of the initial source for any sort of execution or processing thetask in an hospitality industry. So, it is important for Healthy Delight Restaurant's manager to make enough amount of funds for accomplishing the goal in a improved way. Moreover, before approaching several fund sources, company makes an attempt to identify current trend of market that help them to achieve their pre determined objective in an amended manner. Human:Forobtainingsustainableproficiencyratio,HealthyDelightRestaurant approach various recruitment or selecting process so that they can easily reach large number of population in an better manner. However, organisation superior determines the potentiality or abilities of each applied personnel and based on that place them in a proper position. Due to which, it encourage every manpower to put their best contribution towards an accomplishment of Health Delight Restaurant goal or objective in a stipulated time frame. Equipments:For making the food preparation and production system effectively, Health Delight Restaurant examines the requirements of kitchen surface and according to that purchase innovative and productive materials. With the help of this, establishment can maximise its profit margin ratio and also can place Healthy Delight Restaurant brand in a best position (Vermeulen and et. al., 2012). Therefore, Healthy Delight Restaurant consider the above elements as it lead them to attain high level of profitability and productivity in a desired time frame. M4Compare approaches to monitoring food production and their success in identifying potential variances, their impacts and how these are dealt with 14
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As mentioned earlier, there are different types of monitoring the food production system which includes inspection, observation and equipment reading that help organisation to gain competitive advantage among competitive industry. Therefore, if Healthy Delight Restaurants makes an effort to render best quality of product or service to targeted guests then it can reduce an intervention of government or legal authorities into business function which enrich its proficiency ratio. On the other hand, if establishments fails to adopt the same into its food preparation and production system then they may have to undergoes with huge consequences whichdecreasesthebrandvalueofHealthyDelightRestaurantsamongcompetitors. Furthermore, there are several other factors which is necessary for existence of company into current market i.e. financial, human, equipment. Therefore properly delegating the resources enable fim’s chef to attain sustainable productivity in market. D2 Appraise specific examples of different approaches and methods to planning food preparation and production and make recommendations to SOPs for maximising quality and efficiency in operations, identifying variances and actions to be taken For surviving within industry longer time frame then it impose negative impact over its productivity and proficiency ratio.For example, if Healthy Delight Restaurants ptovide better traininganddevelopmentprogramstoitsworkforcethenitreflectsinenhancementin company’s. Along with this, various types of food preparation and production aid Helathy Delight Resturants to adopts cleanliness, ventilation, pest control, and anymore which enrich its profit margin ratio. Moreover, different monitor types enable firm to maintain its kitchen area and also to attract wider range of population. CONCLUSION To recapitulate the report it has been signified that food production department is one of the major function which is wholly concerned with fulfilling the need or demand of guests in a better manner. This is because it assist organisations to acquire best position within competing marketplace as well as enable them to enlarge their market share or size in an innovative and creative style. Along with this, there are various strategies or tactics which help company to examine its internal and external business environment as well as help them to maintain better working environment for acquiring positive perception from targeted population. In addition to this, different sort of methods or ways help enterprise to improve their overall performance and can keep their working area hygienic or clean. However, proper allocation of available resources 15
within business premises empower them to gain competitive advantage and assist firm to attain sustainable profitability ratio in a stipulated period of time. 16
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