Unit 9: Managing Food Production

MANAGING FOOD
PRODUCTIONS

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
LO1: Different types of and influences on the preparation of the food and production system
of the restaurants:........................................................................................................................3
LO 2: Key principles and methods for planning the food preparation and production system of
the food:......................................................................................................................................4
TASK 2............................................................................................................................................6
LO 3: Managing the resources for the consistent, safe and timely production of the food for
the achievement of the needs and wants of the customer:..........................................................6
TASK 3............................................................................................................................................8
LO 4: variety of methods to monitor the production of the food, determination of the actions
and variance to make sure about the safe and efficient operations:............................................8
CONCLUSIONS..............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Management of food productions refers preparations of the food standards to the services
to the customers, planning of the meal productions and the technology for the productions of the
food. This report explains about that the dockland academy of London is going to open a new
restaurants and determine the management of the food production. This file involves three
different types systems in the restaurants for the preparation and production of the food. There
are various methods and principles for the preparation and production of the food. This file also
involves the effective planning to manage the resources for the safe and timely delivery of the
productions of the food to reach the needs and wants of the customer and restaurants. There are
various methods which monitor the production of the food and different types of the actions
taken by the business to make sure that the safe and effective business operations.
TASK 1
LO1: Different types of and influences on the preparation of the food and production system of
the restaurants:
P1: Different types types of the production systems and preparation of the food:
There are various systems of the food production and preparation of the food in the
restaurants involves all the process such as growing , processing, marketing, transporting,
consumption. In the Hazev restaurant there are the various systems in the production of the food
i.e. traditional, centralised, cook chill, cook freeze.
Traditional system: In the tradition system of the Hazev restaurant the ingredients of the
food are assembles and the production of food is done in the restaurants. The food is prepared by
heating and chilling and then served to the customers. In this system of preparing the food
involves the purchasing of the some food is done by the some some processing and some items
are purchased by the fully prepared and only needs some service and portioning (Bader and
Jagtap, 2020). With the help of this system the Hazev restaurants achieve the needs and wants of
the customer by providing the variety of food.
Centralised: This system centralizes the production of the food and supply the food
where it is served to the customers. In this system the Hazev restaurant has minimum cost of the

labour. For the large production of the food ion the restaurant this is system is most effective and
efficient. This system in the Hazev restaurant takes the benefits of the economic scale.
Cook chill: It includes both the process of the heat and cool the in the production of the
food. To avoid the illness of the food borne the monitoring of the temperature and record
keeping is critical in this system (Baldos and Hertel, 2015).
P2: Influences on the design of the preparation of the food and production systems:
In the preparation of the food and their production system of the Hazev restaurants like
traditional, centralised and cook chill which fulfils the needs and wants of the customer by their
effective process. In the traditional system of the production of the food gives benefits in the
large production of the food ion the restaurants. For the effective production of the food which
achieve the needs and wants of the customer. The restaurants purchased the food which is fully
prepared. In the centralised system of the production of the food reduces the cost of the food and
it should be done in the central kitchen of the restaurants (Bryant and Higgins, 2019). The Hazev
restaurant attracts the number of customer towards their restaurants and the cost of the labour are
decrease by adopting the centralised system. In the cook chill system of the food production it
gives the benefits of increases in their efficiency which is related to the purchase if the food in
bulk. These system of the food production increases the satisfaction of the customer towards the
services of the Hazev restaurant ans increases their business.
LO 2: Key principles and methods for planning the food preparation and production system of
the food:
P3: Principles for effective planning of the production and preparation of the food:
The planning of the food production make sure that the process of the staffing is done
properly, preparation of the food should be done at the starting, proper cleaning in the restaurants
(Dragone, and et.al., 2016). There are various important principles for the effective planning of
the production of the food and their preparation which are explained below:
Uses the application of the safety and sanitation: The restaurants adopts the principles
of safety and sanitation to make sure that the customer do not get ill by eating the food in the
restaurants. The restaurant take the best steps which is safe in their food production with
maintaining proper hygiene. For the safety of the foods the effective design and location of the
preparation of the food is to be taken in the restaurants. In the Hazev proper cleaning is to done
for the safety and hygienic environment of the restaurant.

Uses of the knives recipes: The knife which is used for the preparation of the food
should be sharp which decrease the force which is needed. The main principle in the production
and preparation of the food is to make sure that the knife is uses for cutting the food only.
Equipments tools utensils should be cared: In the preparation of the food the utensils is
used in this process must be properly cared and effectively used. For the proper and effective
food preparation in the there are the variety of the utensils uses and maintained efficiently.
P4: Methods of planning food preparation and production:
The successful production of the food depends on the effective and efficient planning in
this process. The methods of the production of the food needed the effective skills and proper
planning in the restaurants to attracts the variety of the customers and increase their profitability
in the business of the Hazev restaurant. Effective and efficient planning make sure about that the
food is stored should be safe or not and it is prepared efficiently (Lindgreen, and et.al., 2016).
There are various methods in the preparation of the food which is explained below:
Conventional: In the Hazev restaurant this method of the food production refers to the
purchase of the food which is cook, store and served to the customer by their workers. For
example in the Hazev restaurant the conventional methods of the preparation of the food is the
process in which the workers of the restaurants may work very fast to prepare the raw items in
the services of the meal.
Convenience: In this method of the preparation of the food in the restaurants it focuses
that the foods are prepared which is frozen which is prepared before the time. This method saves
the time in preparing the food for the customer. For example in the hazev restaurant the
convenience method is adopted to reduces the time of preparing the food for the customer by
maintaining the effective menu cards (Riddick, Wallace and Davis, 2016).
Food preservation: in this method the food is preserve by the refrigeration, canning and
irradiation in the when the food is producing. For example the food should be preserve in the
refrigerators of the restaurants so that the freshness and the taste of the cannot be change and
attracts the number of customer in the food preparation.

TASK 2
LO 3: Managing the resources for the consistent, safe and timely production of the food for the
achievement of the needs and wants of the customer:
P 5: Resources used to deliver the safe and timely production of the food:
For the effective production of the food in the new restaurants there are variety of
resources needed such as the list of the kitchen equipments, human resources, services of the
food, concepts and building which is used for the preparing the food. For the effective
functioning of the preparation of the food in the new restaurants these resources are needed in the
restaurants. These resources should be explained below:
Human resources: In the preparation of the food and for better production human
resource management is needed to handle the activities of the restaurants. In making the new
restaurant the skilled and talented workers are needed to done the activities of the business. The
human resource management works to give training and development of the workers for the
successful operations of the production process in the restaurants (Rasul, 2016).
Food services: For the successful operations of the food preparation and food production
in the new restaurants the services of the food providers plays an important role. The food
service providers gives the food directly to the restaurants.
Building: there is the need of the proper building and perfect location to set the structure
of the restaurants. To increase the production of the food there is need to maintain the location of
the restaurants in the high area of traffic. The location of the restaurants must have the facility of
the parking.
Equipments: For the effective preparation of the food and production system involve the
variety of the equipment of the kitchen for the safety and storage of the food in the restaurant.
The purchase of the best quality of the equipments in the new restaurants increases the quality
and variety of the food items for the customers. These variety of the food items fulfils the needs
and wants of the customer.
These resources helps to maintain the safe and timely production of the food in the new
restaurants and achieve the needs and wants of the customer. With the help of these resources the
establishments of the new restaurants achieve their success and growth of their business by
maintaining and managing the requirements of the business.
P6: Process and procedure of managing the food production:

To make sure that the resources are managed effectively and efficiently there is need of
the process and procedure in the restaurants which fulfils the expectations of the customers. The
needs and wants of the customer are changes continuously so the management of the resources
must be done as per their needs and wants. There are various process and the procedure for the
effective management of the resources in the restaurants are as follows:
Handling and storage: The process of proper and effective handling and storage of the
food is very important to achieve the objectives of the customer by satisfying the needs of the
customer. The storage of the food should be done properly so that the safety of the health of the
customer is maintained and managed. The effective storage and handling of the food in the
refrigerator makes it possible to provide the fresh food to the customer.
Process of the production: the activity of producing the food must be effective and
efficient sop that the food served to the customer fulfil their needs and wants. The process of
production involves the best cooking of the raw material to make the delicious dish for the
customer and increases the profits of the business in the different situation of the market. In this
process the chef is fully responsible to achieve the satisfaction of the customer and increase the
profit of the business.
Preservation process: in this process the food is preserve with the proper hygiene and as
per the safety of the customer. The food must be preserve in the most effective manner so that it
does not affects the health of the customer. The effective preservation of the food attracts the
customer and also fulfils the goals of the business.
From the above points it can be concluded that the proper and effective process is needed
for the managing the resources of the restaurants to achieve the profits of the business. The
process of the storage and handling of the food, process of production and the process of
preservation focuses on the achievements of the goals of the business by satisfying the needs and
wants of the customer from the food.
P7: Standard operating procedure to make sure that the production of the food to achieve
the key performance indicator:
for the safe storage and handling of the food restaurant must needs the standard operating
procedure (SOPs) in their business. These standard operating procedure focuses on the
regulations of the health of the customer to improve the performance of the business. This
procedure in the restaurants refers to taking the orders and processing the payments of the

customer. These procedure of standard operations helps to determine the production process of
the food which provide the quality and variety of foods to the customers. The standard operating
procedure involves :
 Effective techniques of the manufacturing.
 Testing of the raw material.
 Effective training of the production process.
 Proper hygiene and sanitation of the food.
For the safety and prevention of the food SOPs can do these things in the business of the
restaurants are explained below:
 Training and development of the employees to achieve the objective of the business.
 Actions of the preventions and safety should be taken.
So the key performance indicator of the business could be achieve by effective methods
of the standard operating procedure in the restaurants (Paroda, and et.al., 2018). The SOPs of the
business increases the profits of the restaurants. The management of the standard operations
helps to achieve the satisfaction of the customer by using the effective practices of producing the
foo in the restaurants.
TASK 3
LO 4: variety of methods to monitor the production of the food, determination of the actions nad
variance to make sure about the safe and efficient operations:
P8: Methods of monitoring the production of the food:
There are various methods through which food controlling can be carried out which aims
for the safer and healthier cooking facility offered by HAZEV which aims for the development
of the quality of the food various means are carried through which the monitoring can be done
some are discussed below:
Increased LED adoption:- this is an evaluation of food by various control measures which help
in the monitoring the LED content which is regulated by the analytic technique for motoring the
amount of led present in the food products there are various techniques like spectroscopic
technique id widely used for the lead regulation of the food it id much safer, faster and reliable
techniques.

Ensuring ingredient Quality: Many of the food items in Hazev are checked which ensures the
quality of raw food items which are to be used for preparation. They are checked according to
the Certificate of Analysis(COA) for ingredients used in food items. Total Organic
Carbon(TOC)analysis is carried out for the testing of raw materials.
P9: Effects of the deviations to established the process and procedure:
Effects of deviation can be minimised by applying various procedures and methods for
the production of the food products by channelizing various means the food product can be
traced out like inflow of raw material by defining the quality of raw material which can be
improved. Checking the food through various measures which can be used to generate barriers
and overcoming the range (Yang, and et.al., 2019). There are various methods which can be
applied for the better working and preparation of food products. These measures can help in
minimising the barriers and improving the productivity by providing the best to the clients.
CONCLUSIONS
From the above study it can be concluded that the effective preparations of food and
production system of the restaurants which fulfils the needs and wants of the customer and
increase their profits. There different types of the production systems which is used by the
restaurants such traditional, centralised and cook chill which make sure the effective preparation
of food.

REFERENCES
Books and Journals:
Bader, F. and Jagtap, S., 2020. Internet of things-linked wearable devices for managing food
safety in the healthcare sector. In Wearable and Implantable Medical Devices (pp. 229-
253). Academic Press.
Baldos, U.L.C. and Hertel, T.W., 2015. The role of international trade in managing food security
risks from climate change. Food Security. 7(2). pp.275-290.
Bryant, M. and Higgins, V., 2019. Managing the grand challenge of biological threats to food
production: The importance of institutional logics for managing Australian
biosecurity. Australian Journal of Management. 44(4). pp.534-550.
Dragone, R., and et.al., 2016. Antioxidant power as biochemical endpoint in bread for screening
and early managing quality and toxicant-related safety anomalies in food
production. Food and Chemical Toxicology. 94. pp.31-38.
Lindgreen, A., and et.al., 2016. A Stakeholder Approach to Managing Food: Local, National,
and Global Issues. Routledge.
Lorenz, K., 2017. Managing urban soils for food production. In Urban Soils (pp. 295-312). CRC
Press.
Paroda, R.S., and et.al., 2018. Agricultural policies and investment priorities for managing
natural resources, climate change and air pollution: policy brief.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development. 18. pp.14-25.
Riddick, F., Wallace, E. and Davis, J., 2016. Managing risks due to ingredient variability in food
production. Journal of Research of the National Institute of Standards and
Technology. 121. p.17.
Yang, X.L., and et.al., 2019. Managing food and bioenergy crops with declining groundwater
levels in the North China Plain. Field Crops Research. 234. pp.1-14.