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Managing Food Production: PDF

Added on - 18 Feb 2021

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Managing FoodProduction
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1P1. Food preparation with production systems............................................................................1P2. Influences on designs of various systems related to food preparation as well as productionsystems.........................................................................................................................................2M1. Compare and contrast of food preparation addition to food production systems................3P3. Underlying principles............................................................................................................4P4. Methods to plan food preparation also with production........................................................5M2. Different approaches for planning food preparation addition to production........................6D1. Evaluation of systems associated with food production together with preparation..............6TASK B..........................................................................................................................................6P5. Resources required for delivering food production systems in consistent, safe and timelymanner..........................................................................................................................................6P6. Processes along with procedures to ensure effective management of resources...................7P7. Standard operating produres (SOPs).....................................................................................8M3. Examples of SOPs used in managing resources with performance indicator......................9TASK C...........................................................................................................................................9P8. Application of methods for monitoring food production.....................................................9P9. Possible effects of deviations to established processes and procedure................................11M4. Compare the approaches to monitor and food production.................................................12D2. Examples related to approaches as well as methods for planning food preparation andrecommendations for SOPs........................................................................................................12CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14
INTRODUCTIONIn hospitality industry, food production management is important element that helps inpreparing food by using scientific approaches (Barrett, 2013). Food production generallyinvolves aspects related to cleaning, segregating, presenting eatable commodities as well asadding ingredients in exact quantity. All the firms working in such industry have separatedepartment that manages produced food in order to satisfy their guests addition to with withhealthy and tasty food. To gain knowledge about managing food production, Moor NathanRestaurant is selected which is one of the newly opened restaurant in United Kingdom. It haswarm dining rooms along with hand printed wallpaper. The restaurant will deliver British dishesthat will be produced through using French techniques. The report discusses about different typesaddition to influences on food production design as well as production systems. It furtherincludes key principles to plan preparation with production of different food items. At last, thereport involves variety of methods that can monitor food production and helps in identifyingvariances together with taken actions for ensuring efficient with safe operations.TASK AP1. Food preparation with production systems.Managing food by Chefs or professionals is directed by standards addition to policies sothat food processing companies performs activities Food production involves practices totransform raw ingredients or materials to make ready to eat dish that can be consumed byhumans either at houses or companies within hospitality industry. In addition, food preparation issaid to acts in which food is prepared for eating purposes. It involves choosing, measuringaddition to combining various ingredients in orderly manner in order to get desired outcome. TheChef of Moor Nathan Restaurant has planned to introduce the restaurant in the market for whichthey are adopting distinct ranges of food production addition to preparation systems (Foodpreparation and production systems. 2018). Some as as described:Food Preparation systemsBaking:It is tradition cooking method where in food is generally prepared by throughdry heating options in microwave ovens. In earlier time, food was baked through hot ashesaddition to hot stones. The system will be used by culinary artists of Moor Nathan Restaurantwhile preparing cookies, cakes, pastries, pretzels and quiches having bread in middle.1
Frying:In this system, food is prepared in hot oils by shallow frying components in panor deep vessel. Techniques in frying are pan fry, deep fry, shallow fry addition tosautéing fry.Among all deep fry option is mostly preferred in any hospitality industry. Managers of therestaurant are planning to prepare food items including doughnuts, pakoras, French fries andinstant noodles with the system.Food production systemCook chill system:It is among the simplest food production system in which foodcomponent are friezed at 0 to 3°C addition to 32-37°F nearly for 80 minutes in pressurizedtemperature conditions. According to customers orders, various food items are produces forserving aspects (Bastian and et. al., 2013). Experiences professionals ofMoor Nathan Restaurantare planning to opt the system while serving hot eatable items that do not requires more time incustomer waiting.Sous Vide: Herein, food items are produced, parted, cooked addition to ice-clogged at -20°C in various kitchens. Food is generally preserved with this system for almost eight weeksprior to reheating and recooking for final serving. The Chefs of chosen firm are planning to useSous Vide system so that they can lock nutrition as well as maintain quality of food itemsincluding vegetables, cottage cheese, chicken addition to bacon..Professional experts of Moor Nathan Restaurant are planning to adopt all the abovementioned systems so to offer hot dishes addition to quality eatable items as per the customersdemands so to make them happy as well as satisfied.P2. Influences on designs of various systems related to food preparation as well as productionsystems.The government authorities of United Kingdom has governed legislations along withrules that are mandatory to be followed by all business concerns within hospitality industry at thetime they are designing systems for preparing and producing eatable food items. In dynamicenvironment, various factors results in influencing surrounded food areas. Various factorsimpacts of food quality that results in stale food which results on spoiling brand image additionto meeting business and customer requirements. Managers of MoorNathan Restaurant hasidentifies following factors that can influence designs of certain food preparation addition toproduction systems:2
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