Unit 9 Managing Food Production Assignment

Unit 9 Managing Food
Production

INTRODUCTION
Food production is a well known department that involves activities related to preparation
of the food. In that process raw material should be cooked and combined to transform into a
delicious dish for the consumption purpose. The scope of food production is very much wider int

the whole world due to cross-cultural activities. This report is based on the Hazev restaurant
which are part of Docklands Academy London that planned to open a new branch of restaurant
to enlarge business opportunities. This report is based on the range of food preparation and their
production system with principles of food preparation. It determine the resources that are
required to deliver best services with required procedure. It further elaborates standard operating
system by using various standards tools to monitor and evaluate variances to ensure safety.
TASK 1
P1
To produce best food organisation have to use various kinds of food production system as
per the consumer demands and needs. Best selection of food preparation depends on the
requirement of particular kind of food. Various kinds of food production system that adopted by
the Hazev hotel that are as follows:
By microwave:
In that food production system food should be prepared with help of microwave as per
the consumer needs and demands. Bakery products increased their role in present era that should
be possible with help of microwave (Baldos and Hertel, 2015). In baking process heat of
microwave are very much important for dough, for reduction of moisture and raising height of
product with many more.
Bake and grill:
Baking and grill is another kind of method to prepare food to get proper kind of food as
per the consumer needs and demand. In that kind of cooking system by exposing the prolonged
dry heat basically in oven or from hot stones (Belyakov, 2015). In that heat transfer from baked
to the centre to give dry crust. In context of Hazev by using that kind of food production system
they deliver right kind of food to their ultimate consumer base.
Frying:
the deep frying system of food production is one of the most important that need ample
amount of oil up to the smoking point (Cai and et. al., 2018.). In that food turned into cooking
and become crispy and make it delicious. In context of Hotel Hazev they by using the deep fry
prepare foods such as fritters, pakoras and vadas to get delighted experience.
System of preparing food:

Cook chill system:
In that system food can be prepared in large cook chill bag to remain fresh for long
period of time. It provide high quality of food in taste. In context of Hazev they by using it
preserve food for long time.
Sous vide:
Sous vide is a popular cooking technique in which temperature should be controlled to
deliver consistent quality of food. It is a process of vacuum sealing food into a bag.
Cold freeze:
Cold freeze food should be secured for long time to consume for long period of time to
get same taste.
P2
Design and way of preparation of a particular food is very much important to take out
perfect food in front of consumer base. To reach that objective organisation have to give proper
knowledge and education about method to prepare particular kind of food so that they can put
efforts in right direction to remain always competitive in marketplace.
Pest control:
Pest control is an important production system in which management of hotel industry
take care about the inspects that they not harm food (Campbell and et. al., 2016.). So in context
of Hazev restaurant they contract with various pest controllers before enter into marketplace. So
that quality should be maintained by giving hygiene products.
Ventilations:
Ventilation is very much important for hotel industry to get right kind of products. In that
gases, oils and other gases get out in cooking area so that best food should be prepared to remain
always competitive in marketplace. In context of Hazev restaurant they take care about all these
important variables.
TASK 2
P3
Food planning and preparation is a constant process in which the principles should be
framed to get right kind of outputs while preparing the food to remain always competitive in
marketplace. There are some kinds of principles in food production that are as follows:

Principle of nutrition:
Principle of nutrition states that in the food the quantity of nutritions should be in rational
ratio. In that scenario chef have to be proper knowledge and information regarding the choice
and preferences of their potential consumers with needed ratio to maintain quality of the product
(Devereux, 2016.). In context of Hazev restaurant they build the nutritional chart in which all
required information should be mentioned to get right kind of products.
Principle of Time and value of money:
This principle states about the time and value of money while preparing the food for the
consumers. It is very much potential to get proper money and time to reach at desirable goals and
objectives in proper manner. Consumer always want the right kind of services and food in
against to money they pay. In context of Hazev they focus on keep balance on their activities
while serving the food.
P4
In an hotel industry, every kind of food have different style of producing particular kind
of food by using various kinds of ingredients and serving style. It plays major role to give
delighted experience to consumer base to give best food so that goals and objectives should be
achieved. There are various kinds of tools and techniques to prepare food that are as follows:
Conventional:
In conventional kind of food preparation states about the consumers expectations when
they go and avail the services of a particular restaurant (Gouel and et. al., 2016.). In that process
consist of the process of purchasing the raw material that workers store to give their services for
long period of time. Restaurants in which meal services are a traditional norm staff members
have to work earlier to prepare ingredients to give meal. In context of Hazev restaurant they use
various kinds of food production methods and design to satisfy needs of consumers.
Convenience:
convenience foods are very much important in fast moving life in which food should be
prepared or frozen a head of time that helps in saving valuable time of restaurant. That kind of
choices work as an option of conventional kind of food processing system. It helps to put
resources to save time and money to get outputs.

TASK 3
P5
In hotel industry to give best and consistent delivery of food organisation have to focus
on major food production operation's that helps in achieving organisational goals and objectives
in positive manner (Jalilov and et. al., 2016.). With the effective resources organisation can be
able to deliver right kind of products and services to ultimate consumer base that are as follows:
Raw materials:
Raw material is very much important for hotel and restaurants to deliver right kind of
value to their ultimate consumer base. For producing food Hazev restaurant have to gather
required resources such as species, fruits and vegetables with other major ingredients to deliver
right kind of food to right people at appropriate time frame.
Gas and power:
Gas and power is also a important resource to cook food and deliver to ultimate consumer
base. For that organisation have to collect and utilize the resources in proper way so that best
results should be accomplished in proper way. With out these resources cooking is not possible
for hotel industry to remain always competitive in marketplace by balancing the ratio of demand
and supply in proper way (Koehn, 2015.). In context of Hazev restaurant they by collecting all
kinds of necessary resources for fulfilling the consumers needs and demands.
P6
It is very much important for an organisation to include all necessary processes and
procedures that helps in giving products and services as per the consumer needs and demands in
proper manner. There are various factors that helps in supplying of products and services in
rational way that are as follows:
Capacity and Demand Management:
Capacity and demand management is one of most important to deliver one of best and
competent products and services to ultimate consumer base. It is very much important for an
organisation to evaluate and balance about their present capacity to product products and
services by evaluating the capability of an organisation so that they can reap out important
benefits by producing products and service to the ultimate consumer base to remain always

competitive in marketplace (Manning and et. al., 2015.). In context of Hazev they by using that
tool they can evaluate the demand and supply side to get potential outcomes.
Resource Utilization:
Resource utilisation is one of important aspect for an organisation to get right output for
fulfilling organisational goals and objectives. In context of Hazev restaurant they collect
necessary resources by evaluating the demand and supply side of resources and accordingly
collect the resources to fulfil the emerging needs and demands in proper way.
P7
Standard operating procedure is an chain of activities regarding instructions that are
implemented by organisation to help workers to carry out the complex work activities in to
routine operations (4Maseyk and et. al., 2017.). That kind of tool and techniques proved helpful
for organisation to maintain standards of products to remain always competitive in marketplace.
There are some important kind of operating systems that are as follows:
Production/ operation:
Production and operation that involves various activities to produce products and services
to reach at ultimate consumer base by producing products and services as per the consumer
needs and wants. It is very much important to maintain the equipment's of cooking to deliver
right kind of outputs remain always competitive in marketplace. In context of Hazev restaurant
they inspect each and every product and services very closely to remain always competitive in
market place.
Marketing,sales and consumer service:
It is one of most important sector to deliver right kind of value to their ultimate consumer
base. With help of it organisation can be able to coordinate each and every department that are
involved in producing products and services by giving to satisfy their consumers in positive way.
In context of Hazev restaurant they relate each and every department to give best consumer
experience to remain always competitive in marketplace.

TASK 4
P8
For a hotel industry food production process by implementing the various tools and
methods by their manager to achieve organisational goals and objectives in positive manner.
There are some important kinds of methods that are as follows:
Planning:
Planning is an important kind of tool and techniques by accumulating important kinds of
raw materials, machinery and other major resources to remain always competitive in marketplace
(McClanahan and et. al., 2015.). In context of Hazev Restaurant they by planning and
coordinating their each and every activity in better way so that important results should be
accomplished in proper way.
Maintenance of equipment's:
Maintenance of equipment's is very much important for an organisation to deliver right
kind of value to the ultimate consumer base. It is very much important for organisation to store
and accumulate necessary tools to deliver right kind of value to their ultimate consumer base to
remain always competitive in marketplace.
P9
In hospitality sector the expectations of the consumers are very much higher and they
needed unique things in their organisation to remain always competitive in marketplace. In that
context of Hazev they consistently develops the new attributes in their organisation to give
delighted experience to their consumer base. Quality is one of the major factor to improve and
deviate the best and important measures to grant best quality products to their respective
consumer base so that they can remain always competitive in market (.Rasul, 2016.). Lack in
quality assurances that decline the quality of food and diverts the attention of consumers in
another way or direction that hinders the self interest of consumers by delivering the right kind of
products and services. So it is very much important for an organisation to deliver right kind of
value to their ultimate consumer base by eliminating the differences so that desirable objectives
should be attained in positive manner.

CONCLUSION
From the above report it has been summarized that food production is one of important
sector to give best quality products and services to their ultimate consumer base. With the help of
it organisation can be put necessary resources at right place at right time. It is very necessary to
evaluate the methods and tools to prepare food for the consumers that are trending and enhance
the faith of consumers towards the services of a particular service provider.

REFERENCES
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