Comprehensive Analysis: Managing Food Production in Hospitality Sector

This report provides a comprehensive overview of managing food production within the hospitality sector. It begins by defining food production and its importance, followed by an exploration of various food production and preparation methods, including centralized, galley, assembly, and traditional kitchen systems. The report then examines the factors influencing kitchen design, such as cuisine type, kitchen layout (modular and display kitchens), food safety, and cost considerations. Key principles for planning food production are outlined, emphasizing nutritious food selection, color blending, hygiene protocols, and standardized processes. Methods for planning food production, including gathering consumer information, staff training, budgeting, resource allocation, and creating team structures, are also discussed. Furthermore, the report covers essential planning steps before opening a food business and provides insights into how a food production manager can implement these principles. The report concludes by summarizing the key takeaways, highlighting the importance of different food preparation methods, kitchen designs, and various factors that influence the overall food production process.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION ..........................................................................................................................3
LO 1.................................................................................................................................................3
P1 Different types of food production and preparation methods as well as systems..................3
P2 Factors that influence on design of food production and preparation systems.......................4
LO 2.................................................................................................................................................5
P3 Principles for planning food preparation and production.......................................................5
P4 Methods for planning food production and preparation.........................................................6
LO 3.................................................................................................................................................7
Different things that plan before open food business..................................................................7
LO 4.................................................................................................................................................7
Explain how individual going to plan for principles...................................................................7
CONCLUSION-..............................................................................................................................7
REFERENCES ..............................................................................................................................8

INTRODUCTION
Managing food production system within hospitality sector is very essential part of
business that helps to run each and every operations effectively. Food production is department
which is included in preparation and production of food (Ahmed and et.al., 2015). with the help
of skilled and professional team members, hospitality sector manage food production system
effectively. The present study is based on managing food production by implementing system. It
explain different kinds of food preparation and production systems as well as methods. It
justifies factors that affect design of range of food production and preparation system and also
explain 2 types of kitchen design. Furthermore, it clarifies key principles for planning food
production and preparation and define methods for planning food.
LO 1
P1 Different types of food production and preparation methods as well as systems
Food system includes infrastructure and all procedures include in preparation of food,
transporting, consumption and packaging of food. This term is used in discussion about food,
nutrition and health. Food production system defines the process of preparing and cooking food
within organization. It it the procedure in which raw materials is combined, cooked and
transformed to make the dish.
Food production systems-
Centralized system-
Centralized food production system includes preparing food in huge kitchesn and then
transport it another place to be served. For majority production, this system is used by large fast
food chain in which food is being prepared in central kitchen and transferred to different places
or events. Advantage- in this system minimal number of staff is required, possibility of last
minute changes will be made as well as contract catering. Disadvantage- High initial capital
investment is required for equipment (Kayacan and et.al., 2014).
Galley kitchens-
According to this, galley is design where kitchen are is too short or narrow, people
cooked food in small area with the help of skilled workers. Advantage- In galley kitchen system
food is cooked in small space where each and everything related to food preparation is easily
accessible (Al Yousuf and et.al., 2015). Disadvantage- when more workers is working together,
congested areas they cannot be able to prepare any thing effectively.

Assembly Kitchen-
It is food production system or procedure in which parts is included as semi finished
assembly moves from one place to another where food is being prepared until final dish is
produced. Advantage- large scale assembly Kitchen permit for food production of products just
like the other kitchens do. Disadvantage- It is the short term procedure that takes some time.
Traditional kitchen-
According to this system food is prepared up to the determined point, depending on
system in production and operation take place on one place or in different locations. Advantage-
it reduce investment as compare to setting up cooking area on other service site. Traditional
kitchen include clean, geometric and practical lines in cabinetry and other crafted elements.
Disadvantage- difficulties for providing the food services.
P2 Factors that influence on design of food production and preparation systems
Different types of cuisine is one of the factors that affect food production system, Italian,
Chinese, Thai and Creek cuisine is included in type of cuisine. Due to availability of cuisine
people have an opportunity to taste different types of foods, but it influence food production
methods and business productivity (Baldos and Hertel, 2015). When consumer wants to eat
Chinese food which is not available in organization it negatively affect on it market position and
they need to change the procedure of cooking food which is essential for them.
Different types of kitchens-
Modular kitchen-
Modular kitchen is modern kitchen layout consist of modules of cabinets made varied
materials which hold unique assessors inside. Size and shape of kitchen is the factors that
influence the design of kitchen whether it is U-shaped or galley kitchen. Size of kitchen must be
large, and layout need to be attractive. Food safety is another factor which need to be considered
while designing kitchen. Requirement for placing the equipment, is the third element which
affect negatively when restaurant do not design the large space for placing the all equipment of
cooking food. Legislative and regulations requirements, proper hygiene, cleaning and
maintenance are the factors that influence design of kitchens. According to legislative they need
to maintain proper hygienic environment around cooking areas and keep it clean.
Display kitchen-

In this types of kitchen food is cooked and prepared in full open view of customers,
which appeals to palate, eyes and dining experience of people. Aroma and sizzle at cooking time
food dishes add to pleasure of eating. Health and hygiene safety is the main factors that influence
design of kitchen. Hygienic design is very essential to assure that cleanliness of cooking area is
easy to maintain. Suitability of ease and design of cleanliness lead to reduction of food poisoning
and food contamination incidents. Large storage space is required in this type of kitchen design,
which is also considered as one of that factors that affect layout of display kitchen. Cost also
influence design of kitchen, because without good budgets designing the display kitchen is not
possible (Chavez, D and et.al., 2018).
LO 2
P3 Principles for planning food preparation and production
 Staff of food production department must select the nutritious food when they are going
for shopping food ingredients (Brown, 2018).
 They should prepare and plan healthy snacks as well as meals for consumers that helps to
make them fit and healthy.
 Blending of various colours make food likeable and attractive on contrary food appear
dull when all dishes are of similar colour (Papargyropoulou and et.al., 2014).
 Established protocols for cleaning, storage food, use of equipment, food handling etc.
 Purchase fruits and vegetables form good suppliers who sell fresh food items.
 Place additional food ingredients in air tight container in order to prevent from food
contamination (Taylor, 2018).
 Wash dishes, pans, equipments in hot and soapy water that helps to remove dust and any
harmful particle that contaminate dish.
 Furthermore, before planning food production or cooking food management required to
made check list include list of food items, ingredients, menu, recipes etc (Lasztity,
2017).
 food production department need to prepare standardised system and process to assure
quality and consistency of food effectively.
 Department write the SOPs instructions that guide manufactures daily routine and
repetitive activity.

 Keep vegetables and fruits in safe and secure place while doing pest control in cooking
area.
P4 Methods for planning food production and preparation
Collecting information about consumer-
Gathering more information about people preferences is one of the most essential
methods used before planning food production. Food production department Known their
consumer better because they can help to get lead business within marketplace rather than the
others. After collecting information about preferences of customers, staff can be able to prepare
food according to it effectively (Illingworth, 2017).
Training is one of the most important method required to prepare strong and experience
team who can cooked food easily. By collecting the information about requirement of training
and experience employees in staff management can build strong their team who plan menu
accordant to available facilities and equipments (Bharucha, 2018). With the help of creating
training plan management can be able to increase performance and productivity of workers that
helps to delivery quality services of food.
Accounting-
According to this method management allocate fixed budgets to workers in which they
required to prepare menu after analysing the market needs which is beneficial for overall
business as well as procedure for preparing food. Before food preparation planning is very
essential phase, with the help of this method workers will cook food according to requirement
and demand of consumers. By allocating budget each and every worker aligned to menu plan and
work according to it (Ilhamto and et.al., 2014).
Allocation of resource and people-
It is the best method used by business for planing food production and preparation,
according to this stage, food production department allocate resources equally and give and
divide responsibilities to each and every one fairly that helps to prepare healthy or tasty food as
possible as can (Papargyropoulou and et.al., 2014).
Create team structure-
Management need to create effective team structure in food preparation and production
system in which staff is accountable to complete their task effectively (Specht and et.al., 2014).
Contingency plan-

It is the procedure that prepare the food to response effectively to an unplanned function
or event. Management need to make contingency plan that helps to cooked food efficiently in
unplanned situation for consumers (Troell and et.al., 2014).
LO 3
Different things that plan before open food business
Before open a food business there are several things must be plan before starting the
procedure (Hartwell, Johns and Edwards, 2016). For example, choosing the business entity is
the primary stage of this process in which business owner need to decide are they want to run
business with sole proprietorship or general. After that they need to create food business concept
which is essential before opening a new business in marketplace. Decide logo, name of business,
product which they want to offer its consumers. Then conduct market research in order to
identify current competitors and to gather information about people. After gathering data,
management required to target market, set price of goods and then decide to chose the best
marketing sources that helps to drive consumers towards them. They also need to allocate
budgets, hire skilled and knowledgeable applicants who contribute to gain competitive
advantages.
LO 4
Explain how individual going to plan for principles
Food production manager plan for principles related to food preparation and production,
firstly they need to guide staff how to clean equipments, cook food, maintain hygiene while
preparing dishes. Make a check list for food preparation that helps to work according to structure
and prepared dish on time.
CONCLUSION-
From above it has been concluded that food production department will used different
types of food preparation methods and system which is beneficial for them. They follow all the
above principles for planning food production that help to assure quality of services.
Furthermore, different types of methods has been used by business for planning food preparation
and two types of kitchen design is mostly considered by food business. It has been concluded
various factors such as size, cost etc. influence design and layout of kitchens.

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