Managing Food Production - Doc

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Managing FoodProduction
Table of ContentsINTRODUCTION...........................................................................................................................1LO1.................................................................................................................................................1P1 Different type of food preparation and production system....................................................1P2 Factors influencing design of kitchens...................................................................................3M1 Compare and contrast range of food preparation and production system............................4LO 2.................................................................................................................................................4P3 Key principles For planning food production and preparation..............................................4P4 Key methods for planning, preparation and production.........................................................5P8. Methods for monitoring food production and explain how to identify and variances toensure a safe and efficient operation............................................................................................7P9. Possible effects of deviations to established processes and procedures..............................10M4 Compare approaches to monitoring food production and their success in identifyingpotential variances.....................................................................................................................12CONCLUSION..............................................................................................................................13REFERENCES.............................................................................................................................14
INTRODUCTIONThefood safety and monitoring is very important for every food industries and alsohelpful for the consumers because the users are the only one who is responsible for deciding thefuture of the company. This report is all about the different types of food preparations and theproduction systems and the advantages and disadvantages of different food systems, differentfactors that can affect the food production. It also includes the various principles of HACCP thatis helpful in monitoring the food safety and the various measures that con improve the processand production of the food product.LO1P1 Different type of food preparation and production system.Food system includes process and infrastructure which is involved in feeding apopulation, harvesting, growing, packaging, transporting, marketing, consumption and disposalof food and food related items. Types of food production system is as follows:Traditional-In this type of food production ingredients are assembled and the foods produced, hon site, weather heated or chilled it is served to consumers. food is purchased along with foodprocessing continuum. is traditional other items are may be purchased with some processing andothers may be purchased when it is fully prepared(Bader and Jagtap, 2020), it only requireportioning and services.Centralised-The commissary food service system is also known as central kitchen and centralfood production. in this type of production food is transported to satellites, where it is served toconsumers. in this process labour cost is lower because of centralisation of food preparation. istakes advantage of economies of scale, so it is very effective when mass food production isrequired.Cook Chill-It is a process in which both heat and cold is used for batch food production. in thisprocess temperature monitoring and keeping records are critical in production of cook chillproducts. not all types of food products can be cook chill processed. its advantages are higherefficiency and lower food cost it is based on bulk buying while disadvantages are number
temperature control which may compromises nutrition value of foods and food safety(Baldosand Hertel, 2015).Cook Freeze- This system is similar to cook chill, after cooking dishes are blast frozen totemperature of -200c and kept at this temperature until it is required.Advantages and disadvantages of different food systems-Assembly line production-Assembly line allows manufactures to produced increased amountof food products at lower cost and indirectly is is made for easier maintenance of goods aftertheir assembly.Advantages- It allows quick and easy assembly through out the process, it means thatmaintenance and replacement of worm or broken parts is much simple. in assembly line processitem is made is single product at time by a single maker.Disadvantages- Several Workers using interchangeable, standardised parts makes for easyrepairs and replacement. to work on assembly line little training is required and as a result wagesit not very competitive. the work is also monotonous and repetitive (Bryant and Higgins, 2019).Galley kitchen-Galley kitchen design is modern design and it is choice of many cheifs. it is afunctional kitchejn design that allows to reach alll areas of kitchen with minimal walikngdistance.Advantages- it is easy to divide these types of kitchens into multiple working areas. in thuis typeof kitchen everything is easily accessible. it has a central design for larger spaces. its is very easyto clean.Disadvantages- a galley kitchen layout can sometimes limit the space left in dinner area. its isvery difficult for people to pass out as it may result in traffic jam.Factors affecting food production system design-Taste- The taste of food is important to be considered. the main aim for restaurant is to providetasty food to consumers. restaurant had to make tasty food so that it can satisfy their customers(Cai and et.al., 2018).
Cost- The cost plays an important role in the manufacturing of food products. tf the startedcharging high prices to customers their products may not be purchased by all people. so costplays and important role in production process.Quality- Food quality is also an important factor which impacts the production process, whilemanufacturing food goods it is necessary to ensure that its quality is good not not. as some timesprices sensitive market is there but it is necessary for firm to make control on quality.P2 Factors influencing design of kitchens.There are different factors which influences in designing kitchen are as follows-Budget-Main thing which matters a lot in designing the kitchen is budget. high budget is requireto develop premium quality kitchen. it is a major key factor in designing the kitchen as withoutthe availability of proper funds the kitchen cabn not be made(Calabro and Vieri, 2017).Needs and layouts-While designing kitchen it is necessary that needs must be analysed thatwhat are the requirements of facilities, the kitchen being prepared will full fill the needs or not.Flooring-The flooring must be made by tile or stone. as when there is heavy traffic stoneflooring must be used. as using stone is more durable than tile.Ventilation-Proper ventilation is very important in designing commercial kitchen. it is requirtedto make an proper ventilation in the kitchen and it is essential for safety and comfort to hotelstaff.Types of kitchen-One wall kitchen-One wall kitchen is as simple as it sounds. one wall kitchen can incorporate awise range of colour palettes and textures. it can consider dark wooden cabinets with whitemarble counter tops and stylish grey background(Gouma, Simon and Stanacevic, 2016).Centralised kitchen-Centralised kitchen is very different from normal restaurants kitchens. as itrequires large investment in specialised equipment such as blast freezers, planetary cookers andvacuum packing machines etc. the benefit of this scale is cost advantage ie, reduction in cost assize of facility and usage levels of system increases.
L shaped kitchen-This type of kitchen designs are most suitable for kitchens which has limitedspace. being placed in the corner, L shaped designed kitchen gives more space to move andprovides greater seating space.M1 Compare and contrast range of food preparation and production system.Design-The organisation using L shaped kitchen design. as it is benefiting in this sense that lotof space is left for other activities. Designing kitchen in this style is more beneficial than otherdesigns available.Size-The size is normal not very small or large and styles used in the kitchen is modern style. inthis latsest designs and materials are used whicgh makes an kirtchen more attractive andsatisfactory(Gouma, Simon and Stanacevic, 2016).Purpose-main purpose of kitchen is to store, prepare and cook foods. these are kitchens whichhave bigger and heavy duty equipment than residential kitchen. kitchen purpose is to make largeamount of food in shorter time.Regulations and legislative requirementsRestaurant makes proper food safety as all the food products are made and secure in asafe area. while preparing food proper clean equipments are used. before making food productsall the utensils are washed and cleaned properly so that proper cleanliness is maintained andhygiene food is made by restaurant.There are various advantages and disadvantages of kitchen systems.Advantages of one wall kitchen-The main advantage of one wall kitchen is that it saves lot ofspace in the kitchen which can be used for some other purpose.Disadvantages of one wall kitchen-The main drawback of this type of kitchen is that thecooking space is less so it is not very convenient to cook.Advantages of L shape kitchen-It provides lot of free space which can be either used foranother purposes. In that free space cabinets can be installed.Disadvantages of L shape kitchen-This type of style is not suitable for big kitchen as allcooking stuffs can not be placed on one corner of the kitchen.
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