Managing Food Production in Hazev Restaurant

Unit 9: Managing Food
Production

TABLE OF CONTENT
INTRODUCTION......................................................................................................................3
Range of types of food preparation and production systems.................................................3
Influences on design of range of food preparation systems...................................................4
Key underlying principles for planning food preparation......................................................5
Key factors for planning food preparation and production....................................................6
TASK 2......................................................................................................................................6
Resources to deliver consistent, safe and timely food production operations........................6
Procedures required to ensure resources are managed effectively for meeting overall
customer and business needs..................................................................................................7
Standard Operating procedures (SOP) to ensure food production which meets business key
performance indicators (KPI).................................................................................................8
TASK-3......................................................................................................................................9
Explaining and compare approaches to monitoring food production....................................9
Recommendation....................................................................................................................9
CONCLUSION........................................................................................................................10
REFRENCES...........................................................................................................................12

INTRODUCTION
Managing food production can be understood as one of the most essential aspect
where hospitality industry is specifically heading, for commercial strength and larger scale
vivid revenue growth among corporate domains. The report will be analysing case study on
Hazev restaurant, having wide scale meals services for customers, as per varied customers
preferences and competent best innovative standards. Study will research types of food
preparation systems, influence of design on factors for meal productions and key factors used
within planning for further scale diversification in growth targets. The reports will also
further bring detailed discussion on resources for delivering consistent, safe food preparation
services and various procedures strategies which bring wider scope scenarios for company
long term goodwill. Study will also analyse SOP to ensure food productions which meets
new business KPI, where Hazev restaurant aims to bring new scale growth within revenue
rise. Report will also exert focus on analysing various approaches to monitor food production
and identifying potential variances, where recommendations for maximising food quality
structure will also be worked on.
Range of types of food preparation and production systems
The hospitality industry is vividly growing with various food production systems in
restaurants where professional new advanced preparation systems are there, bringing best
quality services growth fundamentally. Planning best aspects within food preparation systems
and production scenarios bring on detail fundamental growth towards customer oriented
preferences, best competitive targets. Food and beverages served within restaurant are bring
planned on fast pace for potential growth standards, establishment of varied prepared meals
and for fresh consumption. Hazev restaurant for bringing effective varied efficiency among
services need to focus on food preparation systems which can be analysed as follows:

 Fermentation is food processing process for converting carbohydrates to alcohol and
organic food acids using microorganisms, under anaerobic conditions for enhancing
tastes. It is conversion of sugars and other carbohydrates into alcohol, preservative
organic acids which is exploited to preserve and flavour vegetables and food products
among restaurants.
 Emulsification is process by which food preparation is done within production system
by dispersed phase which is broken up into small droplets, where principles
commonly used to homogenize emulsions in food are worked on. This is widely
analysed to be one of the new aspect within food preparation systems for bringing on
effective varied standards growth.
 Grilling is form of cooking that involves dry heat applied to surface of food, which
involves significant amount of direct, radiant heat and tends to be used for cooking
meat and vegetables. Restaurants use grilling method, using innovative methods to
evolve as per customers varied preferences for scaling up new targets among goodwill
parameters.
Comparison shows that emulsification of food molecules has been analysed to be one of the
widely innovative competitive food production aspect, as compared with fermentation and
grilling. Grilling and fermentation also holds large significant method, where production
techniques within food preparation must be done in planned format (6 Steps to Efficient
Restaurant Operations, 2019).
Influences on design of range of food preparation systems
Food production and preparation systems at Hazev restaurant are influenced by range
of various factors which determine food options, based on various factors which can be
analysed as per external competitive factors. Taste, nutritional value, cost within internal
production systems are primary factors influencing preparation decisions where cafe aims to
bring on varied functional optimum efficiency standards. Quantity of meals and number of
meals as per customers requirements are influence factors which hold major significance
towards food preparation systems selection. Facility layout and production equipments, work
environment and costs which are planned among working structure holds major influence and
high role for technical growth in production overall growth factors. Hazev restaurant has to
undergo functional analysis and in depth focus towards determinants efficacy parameters as
per new scale best competitive goodwill among customers, higher range of cost effective
standards. Approaches of food production system holds high role to bring on enhanced