Detailed Report on Food Production Management at Hazev Restaurant

This report provides a comprehensive analysis of food production management, specifically focusing on the context of Hazev Restaurant. It begins by explaining different restaurant designs, including fast casual, family style, and cafe/bistro, and their implications for food production. The report then delves into the scope of various food preparation processes, techniques such as baking, braising, and coddling, and the food production system, including input, process, and output. It discusses factors influencing restaurant design and the differentiation of food production processes to meet customer needs. Furthermore, the report critically evaluates food preparation and production applications, outlining procedures like self-audits, customer feedback analysis, and inventory records. It emphasizes the importance of standard operating procedures (SOPs) in ensuring food production meets key performance indicators and concludes by examining methods for monitoring food production within Hazev Restaurant and the potential impact of deviations from established processes.

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Explaining the different types of designs types of designs for each of three restaurants
system.....................................................................................................................................1
Explaining the scope of different food preparing process systems........................................2
Discussing and influences on the designs of a range of food preparation and production
systems...................................................................................................................................4
Differentiate the range of food making and production process that fulfill the needs and wants
of the customers......................................................................................................................4
Critically evaluate types of food preparation and production applications...........................5
Standard operating process to assure food production meets with business key performance
indicators................................................................................................................................6
TASK 3............................................................................................................................................7
Methods for monitoring food production at Hazev restaurant...............................................7
Possible influence of deviations to established processes and procedures.............................8
Comparison between the approaches to monitor food production.........................................8
CONCLUSION ...............................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production management is the steps that produces good substance for consumers.
Institutional steps or way to producing the food items for the potential buyers. In nutrient
industry, Food service managers has a huge scope and knowledge to formulate the
administrative, nutrition, sanitation, technology and communications in order to maintained the
proper system of the food production. Present study will base on food production management in
the context of Hazev Restaurant. It will further describe about the types of designs types of
designs for each of 3 restaurant systems and how they have been designed to meet the
organisation objectives and growth. Also the study will describe the range of food preparation
and production system and how they have been designed to meet the needs of buyers
expectations.
TASK 1
Explaining the different types of designs types of designs for each of three restaurants system.
Different types of restaurant designs.
Fast Casual
Fast and informal dinning are the most trendy design of restaurant which is higher as
compare to fast food business. Majorly restaurant type offer disposable dishes and flatware but
their food tends to be presented as more upscale. For example, fast casual chains. Therefore,
these kinds of styles are majorly prepared their food in front of their customers for example
Panera Bread (Brown, 2018). Such outlets of the restaurant ensure customers to have the good
ingredients of preparing food items with containing high hygienic material.
Family Style
Family style of dining is the another style of restaurant which attracts families and
friends. Where the restaurants are majorly focus on the food menu they provides the unique
dishes to their buyers which is been based on different concepts of food presentation. Such
design of restaurants are sustain family environment in the outlet which is more attractive for
customers. Generally people come up with their families. Besides, family dinning sets the
inexpensive prices for the customers in order to attract them. While set the moderate price
which also inexpensive and low material (Dennis, Wixom and Roth, 2018). Such restaurants are
more basically rely on the business organisational manner.
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Cafe or Bistro
A cafe bistro is the another restaurant design which operate the new service opportunity
goals which deals with the high opportunity gain business objectives. They are known for their
intimate relaxed atmosphere trademark of a cafe. Fast food services are more likely growing the
business opportunity and gain.
Explaining the scope of different food preparing process systems.
Food preparation is the process of presenting the food varieties and provide a final
product or services which is also called limited to cooking. Basically, food preparation is an art
which creates the food enlarging methods and opportunity gain to make the different opportunity
for the business. Also, food preparation is a skill or meal preparation in order to serve the best
dish to the customers (Verghese and et.al., 2015).
Types of Food preparation techniques
 Baking : This food preserving technique using food by dry heat acting by convention.
Such kinds of food prepared oven (Eldredge and et.al., 2016).
 Blind-baking : Blind method of baking food has to be prepared by filling the pastry.
 Braising : This technique vaporization of a liquid which occurs when a liquid is heated
to its boiling point and temperature.
 Coddling : this is the process of preparing food with the help of water.
Food production system the process which further divides into three parts input, process
and output (Food Production System, 2018).
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Input : Input refers to the to the ingredients, material, equipments which almost required
for making the process further.
Process : Process is the next step which indulge the inputs into output which makes the
different process challenges.
Output : The finished food products is the final outcome of the food preparation process
or gains (Shinbaum, Crandall and O'Bryan, 2016).
Types of food production methods
Conventional methods : Conventional playing of food industry involved raw material, different
methods of food, rising to peak in order to present the food.
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Illustration 1: Food production
parts
(Source : Food Production
System. 2018)

Centralized production methods : This method of food manufacture storage & regeneration
performing which utilizing the low moderate temperature in order to safe the quality of food
(Hebrok & Boks, 2017).
Cook Freeze Production : This performing of food production uses the principle of freezing in
order to preserve the food qualities.
Discussing and influences on the designs of a range of food preparation and production systems.
Factors that influence food & restaurant designs. There presents many factors which
might influence the food items and business performance ideas. The majority of forborne disease
are cause by bacteria, temperature. In the duration of food preparation some of the factors that
might influence to watching the process of preparing food in a proper way. Also it is the
responsibility of the staff to take care about the hygiene practices. In order to influence the food
concerning part also affect the benefits of preparing in a better context. However, in order to
sustained the customer satisfaction (Hu, 2017). It is very required to maintained the full hygiene
process and also maintained the proper systematic learning system process. However, the
dynamic consumer behaviour also might influence the overall systematic growth. Technology
can the another factors that might can impact on restaurant design either positive or negative. For
example : Cooking methods, food preparation, food storage and preservation all such factors
helps businesses to gain competitive advantage goals (Priefer, Jörissen and Bräutigam, 2016).
Differentiate the range of food making and production process that fulfill the needs and wants of
the customers.
Nutrient preparation and production system maintained correct quantity of requirement
which also maintained the standard as according to the demand of food. It depends on the
restaurant design according to which method or way should company can adopt their own
methodologies material task. The food industry is the complex process which is highly diverse
and collectively global business supplies most of the food consumed by the worlds population.
There are different kinds of food production system in order to meet the customer satisfaction
approach. All desires food production system and preparation systems will help meet out the
business gain and objectives (King and et.al., 2017). For example, such cafe and casual dining
are prepared food that are easy to make. Also it better understand the needs and wants of the
organisation in order to better understand the opportunity and gained.
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Critically evaluate types of food preparation and production applications.
In order to run business effectively and manage over all functions of new restaurant that
is Hazev restaurant with 100 covers, planning is essential (Chaifetz and Chapman, 2015). With
the help of different types of procedures business will assure that all the resources managed
effectively and meet with consumers need as well as business. There are some procedures and
process will used by new restaurant:
Self audit-
Audit is the official inspection of company, it help to gather information about current
business environment and ensure that all resources used in food production within Hazev
restaurant is appropriate. Through self audit manager and management will match new
restaurant food production system with customers needs. It is kind of quality inspection in which
senior authority determine that food is cooking appropriately or not, they also assure that food
production department taking fresh vegetables which impact on its guest health (Choi and et.al.,
2016). By following step by step according to checklist manager in new restaurant will assure
each and every thing effectively and provide satisfaction to its consumers.
Customers feedbacks-
Consumer feedbacks is an information provided by guest of Hazev restaurant in context
of their services and food items. With the help of feedbacks, restaurant manager will assure that
people are satisfy with their facilities and food products or not. It support to ensure that whether
consumers dissatisfied or satisfied with services and help to determine general experience they
had with restaurant. Customer feedback reflect their experience during visit in restaurant, which
might be good or not. It help management to satisfy people and make them happy while visit in
its restaurant and provide better services that enhance experience. When Hazev restaurant
initially produce new food dish to customers they probably have the idea about clients feedbacks.
It contribute to measure consumer satisfaction and shows business value their opinions (Rasul,
2016). It also support to improve better consumer retention and turn unhappy people into happy.
Inventory records-
Inventory records is the summary of products belong to new restaurant business, it offer
the comprehensive account of supply or stock of different items and help manager to assure that
each and every item is match with consumer as well as business needs or not. Restaurant
inventory is consists of all the resources or raw materials required to prepare dishes and
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restaurant inventory management program assist to track each ingredient used in food products.
With the help of creating inventory records, management will be able to assure that all the
cooking and food preparing equipments available while preparing food(Sulla-menashe and et.al.,
2018). They check each and every item included in inventory record which has been gathered
according to people demands and needs.
All above procedure is quite beneficial for Hazev restaurant, it help to provide full
information about available resources.
Standard operating process to assure food production meets with business key performance
indicators
Standard operating process in food services industry is written process and practices of
how Hazev restaurant establishment will produce safe and hygienic food. In simple words SOP
is the set of written instructions that document food manufacturer's repetitive or routine activity.
It help to assure that food production system is meets with the key performance indicators of
Hazev restaurant. SOPs include particular information of how policy or procedure will be
implemented including, who employees will cooked food, what materials they needed, where
food will be cooked and how person will prepare it. With the help of following step by step
procedure workers will assure that food production system is meets with business needs
effectively (Wu and et.al. 2017). Consistently provide high and safe quality services and foods
to consumers and make food healthy and hygienic is included in Key performance indicators of
restaurant which is essential to achieve in order to gain consumer trust and for increasing
profitability.
There are some stages in SOPs must be followed by Hazev restaurant-
 Food cooking department must washed their hand before preparing food items which
help to assure and meets with business key performance indicators that is provide healthy
and non contaminated food to customers.
 Each and every food services and preparation personnel will follow appropriate hand
washing practices to assure that safety of food items served to people.
 All the workers must used clean equipments for cooking and cutting vegetables and
fruits.
 Food service manager in Hazev restaurant will monitor all workers to assure that they are
following appropriate procedure.
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 Cooking staff must wear gloves during cutting and preparing food items because it help
to prevent food from contamination and maintain hygienic environment around kitchen
area.
TASK 3
Methods for monitoring food production at Hazev restaurant
In order to assure efficiency and safety of food production operations in Hazev restaurant,
they need to use different types of methods for monitoring food production effectively. Online
and offline techniques to monitor food production:
Offline-
Inspection- Food production is the department in restaurant which included in
preparation of food items. It is the procedure of cooking raw materials and transformed into dish.
With the help of inspection, management will be able to assure that food is cooking in safe and
hygienic environment and it not get contaminated. Inspection help to assure that safety and
quality of food is managed effectively.
Measuring- Restaurant manager measure the current food production system which help
to ensure that each and every thing is going to be perfect (Yun and et.al., 2016.). Measuring is
denoting the equipments and device used to ascertain amount, quality and safety of food
preparation. Measuring food production in Hazev restaurant manager is ensured that food is
preparing at clean and hygienic surface. It also helps to provide information that raw materials
using for food preparation is quite good and fresh.
Online monitoring tools for food production in Hazev restaurant-
Electronic notes and gas sensors-
Sensor devices measure critical parameters like temperature, pressure, water activity,
relative humidity and pH which is some of factors for controlling microbial environment in food
production. Gas detector is one of the latest technique or method that help to sense pressure of
gases and indicate level required for cooking food. Sensor devices is used to detect odorants,
however, electronic noses still far from their biological paradigm in terms of robustness,
sensitivity and especially specificity.
Detection of food aromas-
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Aromas detection devices is the best technique or system help to prevent food from
burning. With the help of detection of food aromas food production department will be able to
identify that food is finally cooked and ready to serve its consumers.
Possible influence of deviations to established processes and procedures
Deviations is actions of food production department from acknowledged standards and
established course. Hazev restaurant wants to provide quality food items and services to their
consumers, so for that they implement various types of methods related to food production which
help to meets with their business objectives and key performance indicators effectively. All
above procedures and food production methods is beneficial for business and meet with their
business goals. It helps to run restaurant effectively and gain profitability rather than the other
restaurants in marketplace.
Comparison between the approaches to monitor food production
Online approaches for monitoring food production is quite different from offline
approaches, both are beneficial for Hazev restaurant. But on the other side as compare to online
methods offline is quite affordable and easily measure or monitor food production without
occurring any technical issues associated with on line monitoring tools for food production.
CONCLUSION
From above it has been summarized that, family style, fast casual and cafe or bistro is the
three different types of restaurant designs which is quite different from each other. Baking,
braising, blind baking and coddling is the four types of food preparation methods that is used in
Hazev restaurant in order to prepare food tasty and healthy. With help of using cook freeze
production, conventional methods and centralized production technique restaurant will increase
profitability and provide better services to its consumers. Design of range of food production and
preparation system influences by various kinds of food production systems. Restaurant follow
methods and principles for planning food production and preparation, it is beneficial for business
growth and success for longer term period.
It has been concluded that consumer feedback, audit and inventory records help to assure
that all assets meet with consumer as well as business needs effectively. With the help of
following all the stages in SOPs, workers must provide better services and quality food products
to its consumers. Deviations effect on establishment of procedure and processes in context of
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food. Furthermore, with the help of applying different kinds of techniques for monitoring food
production in firm and deals with variances to assure safe operation and efficient.
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Choi, J.and et.al., 2016. Evaluation of food safety related behaviors of retail and food service
employees while handling fresh and fresh-cut leafy greens. Food Control.67. pp.199-
208.
Dennis, A., Wixom, B. H. and Roth, R. M., 2018. Systems analysis and design. John wiley &
sons.
Eldredge, L. K. B. and et.al., 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
10

Hebrok, M. and Boks, C., 2017. Household food waste: Drivers and potential intervention points
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Hu, R., 2017. Food product design: a computer-aided statistical approach. Routledge.
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