Docklands Academy London: Restaurant Field Research Report, 2018-2019

This report presents a comprehensive analysis of restaurant field research, addressing key aspects of food production and management. The report begins by exploring diverse food preparation and production systems, examining the influences on food design and the principles of planning. It delves into various methods of food preparation and production, comparing techniques across different restaurant models. Furthermore, the report assesses the resources essential for delivering food, outlining procedures to secure these resources, and emphasizing the significance of Standard Operating Procedures (SOPs). Methods for monitoring food production are discussed, along with the effects of deviations from established protocols. The research incorporates examples from different restaurants, such as Bennett Hay, Hazev Restaurant, and Amrutha Lounge, to illustrate practical applications of the concepts discussed. The report is structured to meet the requirements of a management unit at Docklands Academy London, focusing on the practical application of food production principles and management practices within a restaurant setting.

Running Head: Management
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Restaurant Field Research
7/27/2019

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Contents
Task 1...........................................................................................................................................2
P1 Range of different types of food.............................................................................................2
P2 Influences on the design of food.............................................................................................3
P3 Principles of planning food preparation..................................................................................3
P4 Methods of planning food preparation....................................................................................4
Task 2...........................................................................................................................................5
P5 Resources required in delivering the food..............................................................................5
P6 Procedure to ensure the resources...........................................................................................5
P7 SOPs........................................................................................................................................6
Task 3...........................................................................................................................................7
P8 Methods of monitoring the food.............................................................................................7
P9 Effects of the deviations.........................................................................................................8
References........................................................................................................................................9

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Task 1
P1 Range of different types of food
Different types of food are being prepared in different restaurants which are explained below:-
Bennett Hay: It is one of the large cafeterias in London which is located in Paddington,
London. This restaurant offers the hospitality services and offers the bespoke support services.
This restaurant uses the Conventional method to prepare the food. The food prepared in this
restaurant by two methods roasting and grilling which has explained below:
Roasting: In this method the food is cooked in an uncovered pan in the oven. The food can be
cooked at both the temperature, high and low but in this method dry cooking is done.
Grilling: This technique is used for cooking the vegetables and meat by giving direct heat to the
food. The food is prepared rapidly and due to the great flavor it is one of the best methods of the
cooking.
Hazev restaurant:-This restaurant is classic cuisine eastern Mediterranean which provides a
large variety of food like group menu, wine menu, dining menu, etc. (Singh, et al., 2017). This
restaurant uses the Centralized method to prepare the food. The food is cooked to add more
flavor and texture in the food. This restaurant uses basically two methods which are pan frying
and rolling the food.
Rolling: In this method of the food prepared, the food is baked and cooked so that flatten and
sharpen the dough.
Pan Frying: In this method at the low temperature, the food is organized in an uncovered slam.
In this type of the food, moderate amount of fat is there.
Amrutha Lounge:-The food is being provided in the buffet style. In this restaurant the food is
prepared at the different styles which are Indian, Asian and healthy cuisines. This restaurant uses
the Cook-freeze method to prepare the food. Special food is prepared for those who are diet
conscious and vegetarian. In this restaurant the food is prepared by using both the methods dry as
well as the moist to cook the food. (Corbitt, et al., 2014).

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Baking: By the method of the convention heating, the food is prepared. The steam is provided to
the food and heat is given so that the food can be prepared properly.
Frying: In this method the food is prepared in the oil by deep frying the things. In this types of
food large amount of fat is contain.
Source: Nadine.be
Food preparation and production systems
1. Conventional methods
 Traditional methods
 Conventional production method
2. Centralized production methods
3. Cook-chill production method
P2 Influences on the design of food
The customers generally get attracted to the food which is presentable in the restaurants. If the
food is prepared with some designs then it has the great influence on the customer. design of the
restaurants helps a lot and provide more facilities to the customers as these are properly
ventilated and customers prefer those places more where the is more ventilation and fresh air.
Lightning is also there to attract more customers. The harmful and toxic air is being stopped to

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enter into the restaurants by effective structuring to ensure the safety of the food being served
(Benelli, et al., 2016). Cleaning to be done by the staff is also very suitable due to the design of
the restaurants and it is done everywhere whether it is a window, door, ceiling or anything.
Design to meet the customers: The customer’s needs such design in the restaurant in which
quality are produced. Hazev Restaurant has met the expectation of the design as they are
providing the open place to discuss and have the transparent place.
Design to meet the business: The designs of Hazey restaurant to meet the business expectations
include the good quality of food, effective services and finances. The customers services are
track in the Hazev Restaurant and they also utilize the finance in the proper way.
Compare the range of the food preparation
Conventional method Centralized method Cook-freeze method
In this method all the
ingredients are purchased
freshly on the daily basis. The
dry ingredients are placed in
the dry environment so that
freshness can be maintained.
In this method the food is
produced at the central level.
In this method the pre portion
food is transferred to the
serving state.
In this method the food is
prepared at the temperature
below than the 20 degree.
After the food is chilled it is
hold on for 90 minutes to give
the better taste.
Source: healthline.com

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P3 Principles of planning food preparation
Food should be prevented from the foodborne illness which is the basic category of principles.
One of the basic principles is that the food should be cooked at the accurate and absolute range
of temperature. Some of the things are in the store which has been kept at the certain amount
temperature generally high amounts of temperature so that they can be cooled and hence more
effective (Monney, et al., 2014). For food products to remain fresh the refrigerator should be
chilled and it comes in the basic principle. There should be the proper hygienic services
provided and hence at the time of making the food, the hands should be cleaned properly. There
should not be cross-contamination while making food as this covers the basic principle. Some of
the people are there who eats only veg food and don't like the interference of non-veg food such
as meat in it.
P4 Methods of planning food preparation
There are several distinct methods for preparing food such as steaming, frying, baking, roasting,
microwaving, etc. As per the demand of the customers different and unique types of approaches
are used by the restaurants. Baking of the pastry and cakes are done at the oven and blind baking
before adding a filling into it. Food is also processed by the Blanching method in which
vegetables and the fruits are dipped into the water and after some glance of time, it was vanished
and plugged into the cold or the water with ice in it. (Pleissner, et al., 2017).
Compare to the approaches of planning food preparation
Hazev Restaurant: When any coffee and tea is demanded by the customers in the restaurant
then they bake it by the infusion process as it good and safe for the health. Hence by this method,
the food is prepared without the sugar and milk and it is considered as good for health (Andrews,
2013).
Bennett Hay: Baking of pastries and cakes are done in the oven. Dry cooked is been done
acting by the convection and for the preparation of food, rotimatic appliance is used.
Amrutha Lounge: The food prepared by this restaurant is through the method of pressure
cooking as the vegetables are prepared in easy way and it also saves time. The food is not
overcooked by this method as it is made with the sealed vessel which helps in serving the food to
the customers on the time.

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Task 2
P5 Resources required in delivering the food
To deliver the food safely and timely certain resources are needed which are:
Transportation: To deliver the food on time with the safety proper transportation services are
needed. The proper transportation is required so that the food can be delivered with the safety. If
the food will be transfer in the high speed of transportation then the chances of spreading the
food are more so the driver should always serve the food with the moderate speed so that it can
also deliver the food on the time (Goonan, et al., 2014).
Human resources: To prepare the food at the time mad to pack the food to deliver the adequate
staff is required. If the staff is proper and adequate in delivering the food on time then the
restaurant can earn high profits. To deliver the food on time and consistently the human resource
is required which are skilled and knowledgeable (Okojie and Isah, 2014).
Storage facility: Another important resource is the storage facility of the restaurant. In every
restaurant to deliver the food on time and safely they need the proper warehousing facility. At
the warehouse, the foods are kept safely and they are delivering on the time.
P6 Procedure to ensure the resources
There are many resources required to be managed while opening the restaurants with the 100
covers on the ground floor. As the ground floor of the new restaurant is covered with the 100
covers which required a large number of maintenance. The resources are managed in an effective
way to meet the demands of the customers and business. The procedures required to manage the
resources are stated below:
Resources should be plan properly: The resources which are needed for the preparation of the
food is underlined so that it can be used for making the production more effective.
Determine the resources: The resources are determined that is more suitable for the restaurants
and can enhance productivity. The resources such as the manpower, transportation are decided,
which is best suitable for the company (Shamne and Pavlova, 2017).

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Execute the resources: After analyzing the resources which are best suitable for the company, it
is the time to execute those resources in the Restaurants so that production can be done on the
time and food can be delivered consistently.
Know the future requirements: The resources should be selected as per the needs and the
requirements of the future needs. The resources are also managed in the restaurant for the future
period so that the delivery of the food can be done on the time (Manning and Soon, 2016).
Monitor the resources: After establishing the resources, the most important thing is to manage
those resources timely and effectively so that there should be no issue arises. The resources
should be updated and monitor ton the regular basis so that the needs of the customers can be
met.
P7 SOPs
EPA (Environment Protection Agency) of the US defines that it is the written gadget which
provides the consistency in the organization and also maintains the quality of the product
(Leifert, et al., 2018). The SOP is the instruments which help the organization in performing
quality output and uniformity of performance and also carry out the complex routine operations.
There are certain benefits of the SOPs in the food products which are stated below:
 The KPIs can be evaluated by the restaurants with the help of the SOPs as it makes sure
that the task is performed properly by the employees.
 The key performance of the business is improving and the needs of the customers are
meeting any decreasing eth error with the help of the SOPs.
 The consistency of the customers can be met up when the high quality of the services are
served so it is also done by the SOPs.
 It also helps in implementing the health and safe working environment of the restaurants.
 The working in the organization can be done efficiently which helps in increasing the
profitability of the company by removing the mistakes.

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Source: interfacing.com
To manage the resources of the company the software and the instruments of the SOPs is
required as it helps in evaluating the key performance of the companies. Examples of SOPs such
as SOP Express, Dozuki, etc., helps in analyzing the key performance of the employees and the
person who is not performing well then their performance is enhanced (Hermansen, 2012). SOP
Express helps in restaurants in meetings their goals and also helps in enhancing the quality of the
food. With the help of this software, the company can easily achieve the business objective. The
software of the SOPs helps in measuring the metrics and KPIs used to evaluate the performance
against the strategic objectives of the company.
Task 3
P8 Methods of monitoring the food
Methods of monitoring food products so that they can be kept clean and safe:
Hygiene monitoring: In this method, the food is monitored that they are produced with the full
of hygiene or not. In this method, it is taught that before making the food and eating the food, the
hands should be washed properly. The toxic substances are monitored in this which helps the
food in preventing from the physical and the chemical hazards (Leifert, et al., 2018).
Indicator organism: In this method, the bacteria are measured so if any bacteria are found in the
food then they are not used in the restaurants. The major organism is found in the water so it can
prevent by boiling and contaminating the water.
There are several ways to ensure the safety and efficient operations are:

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Pest control: For the safety of the food, pest control plays an essential role. While the process of
the production or at any stage of the food contamination, the exasperating insects can be spread.
So pest control helps in protecting the insects like flies and the cockroaches. The pest control is
also done as it not only harms the foods but also causes damage to other furniture of the
Restaurants (Chik and Vásquez, 2017).
Cleaning programs: The cleaning programs are launched so that hygiene standards can be
increased and the safeguard from the insects can be done. The dirt particles are removed from the
food by the cleaning programs. The food is served to the customers by proper cleaning and
keeping the area dry. The food served to the customers in the clean crockery so that cleanliness
can be maintained in the organization (Mortimore and Wallace, 2013).
P9 Effects of the deviations
When the units are produced in manufacturing, the deviation is the significant unit. The product
quality of the food can be maintained by the proper deviation. As per the regulation of the
HACCP not all the process deviation means unsafe product. There are many deviations have
been seen while establishing the procedure and processes such as the in manufacturing the
product (West, et al., 2014). While manufacturing the basic deviations which have been seen is
dealing with the issues of safety and quality of the food. Deviations help in analyzing the
problems in the procedure of the food production so that the profit can be increased and the cost
can be reduced.

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Source: inecta.com
Approaches to monitoring the food production
The best approach which is used by the Amrutha Lounge is the HACCP approach, which works
on providing the food free from any chemicals, biological and physical hazards. It helps in
systematically identifying the hazards and measures the germs in the food to ensure the safety of
the food (Iomaire, 2018). This tool does not rely on the end product testing but it focuses on the
prevention of hazardous measures. In food production, this tool is very essential as it controls the
potential hazards and gives safe products to the consumers. This approach in the food safety
system helps in analyzing the hazards and also prevents the measures for their control. When the
food is stored, distributed or managed then the Amrutha lounge uses this approach to analyses
the physical, chemical, and the microbiological hazards.

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