Food Production and Preparation Systems

This document discusses different types of food preparation and production systems, influences on the design of food production systems, key principles for planning food production and preparation, and standard operating procedures for ensuring food production.

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Unit Title and Number: Managing Food Production (Unit 9) RQF
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Table of Content
INTRODUCTION...........................................................................................................................3
LO 1...............................................................................................................................................3
P 1 Different types of food preparation and production systems................................................3
P 2 Influences on the design of range of food production and preparation systems...................4
LO 2 ................................................................................................................................................6
P 3 key principles for planning food production and preparation...............................................6
P 4 Key methods for planning, preparation and production of food-.........................................7
P7 - Standard operating procedures for ensuring food production ............................................8
LO 4.................................................................................................................................................9
P8 - Methods for monitoring food production ...........................................................................9
P9 - Effects and deviation for establishing processes and procedures......................................11
CONCLUSION..............................................................................................................................12

INTRODUCTION
Food and production department is managing the food production in the Frankie and
Benny restaurant. Food production process includes preparing the food then transform the food
to make dish. Chef is one who is preparing the food in the restaurant which the includes the
deciding of the menu, maintenance of hygiene facilities and innovating new dishes for the
restaurant. This department in the restaurant handles the likes and dislikes of the customers and
also handles the inventory of the restaurant as well. Assessment is consisting of the planning to
decide the food from the designing of the food. Food production is also influenced by the recent
trends which are followed by the customers. UK's government has also levied laws on the
restaurant which is also regarding the food and production department. Assessment includes
standard procedures which is ensuring the food production of the customers.
LO 1
P 1 Different types of food preparation and production systems
There Are various type of food preparation and production system. This can include the
following:
 Grinding and marinating: Marination food preparation is type of liquid solution, which
soaks foods particularly meet and fishes by which flavour is enhanced among foods to
create tender breakdown process of cooking (Here are six Food Management 2020 Top
50 contract management companies to watch, 2020).
 Emulsification: This is one of the latest food preparation style where process of
dispersing two or more liquids together, which enhances flavors among food where
Frankie and Benny restaurant aims to provide the best food services.
 Food fermentation: This is anaerobic process in which microorganisms like yeasts and
bacteria break down food components into products, which enables fermented foods
create unique desirable taste , aroma and texture.
Food production systems:
Conventional – This method can be used by restaurant when the people are usually going to dine
out. In this restaurant must make sure that they do not make use of that food whose quality has
been degraded. In this they must have a look after need and demands of consumers so that the
consumers get satisfied. Also restaurant must make sure that the food which is given to them is
of high quality. This will help them in attracting and retaining consumers. It will also help them

in increasing goodwill of society. Also it must be convenient for restaurant to reach out the large
number of consumers. (Mancosu and et.al., 2015.)
Centralized- In this process the centralized system has can be made used by restaurant. In this
hotel industry must make sure that food is transferred by them by making use of safe and secure
transportation facilities. The food must be packed safe and also they must make sure it has been
gone through all food testing test. In this the restaurant must also look that consumers get
satisfied while having food. This can help the hospitality industry in increasing the goodwill of
their food.
Cook Chill- In this method the food is being prepared by hospitality industry by deep freezing
and chilling it. This method can be used to preserve food. In this method restaurant and
hospitality industry can also store raw material in their deep freezer, so that this can be used by
them afterwards effectively and efficiently. This will also help restaurant in easy preparation of
food. It can also support restaurant in making food available to consumers at timely basis. Also
cook chill system is accost effective system. It can help restaurant in enhancing their operational
cost. It can also enhance their productivity. (Zhang and Vesselinov, 2017)
Advantages and Disadvantages of different systems:
1. Mass food production: This system of food production enables to create mass quantity
of food at specific time period, which is being used as per client orders. Advantage is
fresh food is being served within buffet system among people, disadvantage is highly
time-consuming and resource consuming.
 Continuous food production: It generates fresh usage of all food supplies, within hotel
where continuous food production enables to make fresh food. Advantage is effective
supply of fresh food is maintained, disadvantage on other hand is based on aspects where
wide scale supply can make food service stale (Hurst, and Nettles, PANERA, 2016).
P 2 Influences on the design of range of food production and preparation systems
Frankie and Benny's is a startup in which they are going to offer Italian cuisine as their
specialty. The target audience of the startup will be the immigrants which have moved from Italy
to America. Many of their recipes and food made their way in the minds of people of town and
then for Americans nationwide. Their famous recipes include Risotto, pasta with Alfredo sauce,

lasagna, spaghetti and meatballs, American chopsey, Frittata, Chicken Parmesan, Porchetta,
Marinara sauce, Bolognese sauce etc. and their list of sweets include gelato, tiramisu, cannoli,
struffoli etc (Hu, Horng, and Teng, 2016).
 The design element within Frankie and Benny restaurant should be based on best
competitive aspects which enhances functional scale operatives targets, for serving
people with the latest operatives. This factor also explains fundamental scale operative
role, for yielding new imperative scope aspects, for connecting towards new target (.Top
Restaurant Management Trends for 2020, 2020).
Factors that influence the design of kitchen for different type of kitchen, it includes following:
 Size and style: The design of kitchen can depend on requirement of individuals. Like for
example user can make use of galley kitchen, island kitchen and peninsula kitchen. It can
be based on uses of them.
 Ergonomics: The ergonomics design in kitchen can include different counter heights and
also the holder of kitchen can be creative for their designs. They can also make cabinet in
kitchen and raise the range hood. Safe work flow organization: In this every aspect must be set properly. In this user must
decide in advance about the type of food which is to be prepared. This must be kept in
mind while distributing responsibility in kitchen. Safe place among work stations will
enable company to serve best food services among customers.
Different types of kitchen-
Fast Casual with heavy takeout-
These type of kitchens are suitable for the restaurant who delivers large orders for takeout
rather than dine in ( Lelieveld, Holah, and Gabric, 2016).These type of restaurants have two
lines that is for orders which are in store and for out store. They have already set up people
behind for the orders which are received online. They must have a KDS unit so that they can
label the orders and take out the receipt by printer. Frankie and Benny's has set up this type of
kitchen because they get a lot of orders for takeout.
Fast casual assembly line-
In this type of kitchen food is made after the bill is paid. It is also called as post pay
service. They have broken the line of assembly into various parts as the food is prepared behind

the counter so it is easy for them to prepare the food with the help of assembly line as it makes
the work of chef a lot easier and saves time.
The restaurant is a small scale restaurant as it is a startup and till it reaches success it will serve
their audience on this level. The restaurant is established on Italian theme as their target audience
is Italian and even their cuisine is based on that. That is the reason why they have set up this
theme for their restaurant.
In UK the Food Standards Agency is the one who looks after the hygiene in
restaurants in the country. They inspect the restaurants and check their ingredients that if or not
they are up to the mark for consumption by the people. They make sure that the restaurant is not
misleading their customers by false advertising. They work according to the articles and sections
imposed by the government. (Yun and et.al., 2016.)
LO 2
P 3 key principles for planning food production and preparation
Different techniques for food production must be used and it must be different for a different
project. This technique includes grilling, baking and roasting which can be used to make various
dishes . Before planning the process of making a dish proper principles must be used and
followed. While developing the technique presentation of food its design and layout of the dish
must be emphasized and it all must be under the knowledge of the manager. The restaurant must
ensure to follow the measures of sanitation and safety which have been determined by the health
and safety department. In the end prepare a three course meal which includes soup/salad
appetizers, proper lunch then dessert. So the team can evaluate it. There are various types of
kitchen such as Fast casual with heavy takeout then there is fast casual assembly line then there
is a kitchen which serves Tapas or small plates, High volume full service casual dining, the last
one is a traditionally coursed full service. (Coyne, M.S. and Ren, W., 2017)
 Menu planning :Frankie and Benny restaurant need to focus on menu planning
effectively, for keeping up menu services effective and diversified as per clients choices
which will enhance brand goodwill.
 Supply chain management: Frankie and Benny supply chain management development
will be able to bring on functional growth among competent scale growth operationally,
dynamic market reach within customers.

 Staff recruitment's : The staff recruitment factor plays strong role in creating functional
growth efficacy among imperative scale goals, where talented workforce harness
fundamental scope growth (Marriott, Schilling and Gravani, 2018).
 Food production and preparation widely demands cafe to serve menu among customers
informatively as per their varied preferences, functionally grow towards dynamic aspects
and also conduct new vision oriented goals. Management must be accurately planned up,
as per competitive scenarios for strengthened creative expansion which will potentially
enhance brand goodwill within industry.
The above discussed food production principles will enable cafe to generate high scale
productive growth as per customers fundamental requirements, higher specific working targets
and also enhance diverse domains. This also calls for strengthened strategic investments of
Frankie and Benny, which further leverages higher scale targets actively towards new operative
scope (Devereux, 2016).
P 4 Key methods for planning, preparation and production of food-
UK food and beverage service industry is widely expanding towards new parameters,
where functional growth and resourceful usage of competent best tools will enable brand
goodwill development within longer time run. Professional food and beverage services must be
functionally evolved to keep the best meals services for all customers, which also enables new
range of productivity domains (TOP 10 MANAGERIAL JOB DUTIES IN THE FOOD
INDUSTRY IN 2020, 2020).
 Planning: Frankie and Benny restaurant need to first hand ensure planning is done in
proper format for strengthened fundamental operational growth, as per latest clients
requirements. Planning ensures there is fundamental scope for functional growth towards
new business innovation, foods and beverages offered among customers must be as per
varied high quality benchmarks.
 Preparation: The preparation of food and beverage services must be as per planned
functional scenarios, for competent scope of higher profitability domains within diverse
arenas as per larger scale growth. Frankie and Benny restaurant by heading on best
resources for preparation of meals will be able to yield stringent innovation as per
fundamental scale avenues (Nielsen, 2017).

 Training of employees will generate functional rise in productive diversity among
services by cafe among services demanded by customers, which enhances new
strengthened goals for wider productive goals actively. Frankie and Benny restaurant
need to invest strategically on training of staff, by bringing on keen productive rise
among keen scenarios informatively.
 Production of food: This is another aspect , where Frankie and Benny restaurant will be
able to yearn focus towards varied functional scale operatives towards bringing new
range of services for customers. Production should be done on best hygienic aspects
within food production arenas, based on latest standardized functional parameters and as
per latest customers' satisfaction services.
P5 - Standard operating procedures for ensuring food production
Food production department must follow the services standards which can be used to
ensure food safety as well the restaurant must follow the key performance indicators which will
guide them to the performance of the restaurant. To ensure food production is widely crucial for
Frankie and Benny restaurant, for productive diversity as per latest functional standards which
also bring on diverse domains growth operationally ( Smyth and et.al,. 2018).
 Labeling chemicals: To ensure food production aspects effectively, it is essential to label
products details and varied range of chemicals used in food items which will ensure food
productions to be done in proper format. It enables customers to get full information
accurately as per set quality benchmarks, which also functionally raises productive
connectivity horizons. Food production efficacy parameters must be maintained actively
to keep up best fundamental scale diversity, for technical innovation towards new range
of standards
 Higher strategic investments to ensure food production: The operating procedures for
ensuring food production must be developed as per latest functional operatives towards
keeping up competent innovation. Also, the best professional expertise functionally
generates wider scale growth towards diverse domain to yield specific quality growth
operationally (Davis and et.al., 2018.)
 Storing hygienic utensils : Frankie and Benny restaurant must use hygienic utensils to
bring on best quality services for all customers, develop competent growth among
hospitality standards which functionally brings on rise of revenue. Also it enables

customers to enjoy the best food services, based on functional scope arenas and also
productive advancement within innovation scope.
 Hygiene work place: The Frankie and Benny restaurant must aim to provide the best
hygiene work place within food service development, for keeping up quality growth
among services for customer satisfaction. Hygiene workplace enhances sanitation
functionally, enhances new strength innovation among performance growth arenas where
the latest food and beverage services demand best safety food practices ((De Luca and
Sato, Sealed Air Corp 2015)
LO 4
P8- Methods for monitoring food production
Frankie and Benny restaurant is dealing with various methods which can be used in
monitoring the food production. Through following the methods' restaurant can ensure safe
quality of food and also monitor the food production as well.
Monitoring of food and beverage services within food production will enable functional
parameters to grow fundamentally, for keeping up with benchmarks of services as demanded by
customers professionally within longer run. There should be effective monitoring developed
among work avenues, within dynamic aspects for keeping up with best training of services and
also functionally enhance wider market reach potentially. Monitoring food production demands
functional standards, to yield on wider effective benchmarks which will also generate functional
innovation for technical growth towards specific scale targets. Methods of monitoring can be
also analyzed as functionally crucial for keeping up quality check within services functionally
and also bring on competent innovation . Frankie and Benny restaurant by heading on food
production monitoring will be able to generate functional scale growth among services, food
meals and to keep up effective varied connectivity. Clients need to be served with the best
fundamental high hygienic food and drinks services, for keeping up brand goodwill actively
which will generate higher specific brand value (Yun and et.al., 2016.)This also calls for
keeping up effective varied growth parameters,as per food quality production aspects to adhere
wider scale functional profits and revenue goals. Monitoring food production also calls for
evaluating customers feedback, analysis towards competitive aspects which brings on diverse
domains functional growth operationally towards new business targets.

These methods would be used by the restaurant which will ensure the safety of food from
production to the storage and from transportation to deliver of food to the customers. Through
implementing the methods in Frankie and Benny restaurant can monitor the food production.
These methods would be used by the restaurant on the regular basis which would improve the
customer service, as well as it would increase the sales of the restaurant ((Bohari, Hin and Fuad,
2017).
P9 – Effects of deviation within established processes and procedures
The effects of deviation within established processes and procedures among food
management safety standards can be analysed as widely crucial as it impacts on productive
goodwill domains towards vision oriented scenarios. Food processes and procedures should be
adopted by company effectively , to bring on new range of scaled growth towards new vision
oriented aspects. It can also hamper profit targets of brand marketing among target customers
actively, which also lowers functional strength within longer business run. This can be also
analysed as widely crucial to keep up quality check for clients and customers satisfaction within
longer time run. Food menu planning also calls for keeping up with quality check aspects ,
bring on customer preference products and services professionally with high commercial acumen
. There should be no diversion among established procedures for bringing on imperative scope,
where deviation and less follow up of established food procedures lowers functional scale
growth.
Frankie and Benny restaurant by deviating from set targets in procedures, have to face
challenging situations and potential fallback among resourceful growth towards varied potential
domains to bring on rise within goodwill (Mancosu and et.al., 2015.)
CONCLUSION
From above discussion, it concluded that Food and production is managing the food
production in the restaurant. It has summarized about the influence on the wide range of food
production and preparation system. it can be determined about the different type of food
preparation and production system. it has concluded the principles which applicable for planning
food production as well as preparation. Furthermore, it has summarized about the key method for
purpose of preparation, production and planning of food.

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