Report on Managing Food Production: Systems and Procedures

This report critically evaluates various food preparation and production systems, including centralized kitchens, cook freeze systems, and cook chill systems. It explores the factors influencing the design of these systems, such as ventilation, workflow, and food safety. The report compares different food preparation and production methods, highlighting their advantages and disadvantages, such as cost savings, labor requirements, and temperature sensitivity. It also examines the key underlying principles for planning food production, the resources needed for consistent and safe food delivery, and the importance of standard operating procedures. Furthermore, the report discusses methods for monitoring food production to identify and address variances, including food safety temperature monitoring and cold chain monitoring. The document provides a comprehensive overview of food production management, from raw materials to prepared food, and emphasizes the importance of efficient processes and procedures.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK A...........................................................................................................................................4
P1. Different types of food preparation and production system.................................................4
P2. Influence in the design of food preparation and production system.....................................5
M1. Compare the food preparation and production system........................................................6
D1. Evaluate the range of food production and preparation system...........................................7
P3. Key underlying principles....................................................................................................7
P4. Key methods for the planning food preparation and production with different approaches 9
TASK B...........................................................................................................................................9
P5. Resources required to deliver the consistent, safe and timely food production....................9
P6. The process and procedures require to ensure the resources to managed effectively and
efficiently..................................................................................................................................10
P7. Produce standard operating procedures to ensure the food production..............................10
M3. Examples of standard operating procedures and the specification used in managing the
resources....................................................................................................................................11
TASK C.........................................................................................................................................12
P8. Methods of monitoring the food production to identify and deal with variance................12
P9. Possible effects of deviations to establish the process and procedures..............................13
M4 Compare approaches to monitoring food production and their success in identifying
potential variances, their impacts and how these are dealt with...............................................13
D2. Specific example of different approaches and methods.....................................................14
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Managing the food production is the process that transforms the raw material into the
prepared food. Food production includes the companies that take raw product of product and
then it converts it into the marketable food items. In fact the food production manager will
overall see the whole processing facility and the procedure. This report does the critical
evaluation of different variety of food preparation and the production system. This report
illustrates the two standard operating procedures that is to be used in the management of food
production and that is being support by the key performance indicators. This report contains the
different food production methods that monitored the potential effect in the process that are Food
safety temperature monitoring, Cold chain monitoring and Conventional food control process
TASK A
P1. Different types of food preparation and production system
Food production system is the organized system to produce the proper quantity of food at
the same they need to maintain the correct standard for the required number of people on time by
using the resources, equipment and the material in the hotel with effective and efficient way.
Different types of food preparation and production system are:
Centralized kitchen system
It is the system that used to skill staff for preparation of food and as well as to cook it in
the bulk and distribute it to the finished kitchen that are smaller at the same employed the semi-
skilled and skilled labour. It involves the separation of its product and the service element. Food
that is being produced centrally is either disturbed at the point of service or its pre- portion.
Generally centralize kitchen is normally having the establishment of kitchen in more than one
location such as chain restaurant or the establishments that serves to larger volume. In centralize
kitchen some common issues can be managed in the better way that are Labour in this type of
kitchen skilled labour is to be there and the semi-skilled labour can be maintained in the outlets
as they are having lower operational cost (Baldos and Hertel, 2015)
There are different factor that have effected the implementation of the centralized kitchen in
hotel as the factor of cost and life style in the area of restaurant have the implication of the
system.

Cook Freeze System
It is having the blast freezers are being increased as they have the success in the catering
operation. It is having the ability to freeze the cooked dishes and also it prepares the food as they
are different from the storage of preserved foods in the refrigerator and frozen commodities as it
allow us to make the use of kitchen staff in more productive way. The cold freeze system is
implemented as the there is strict regulation or the permission is required to have the centralizes
kitchen in the hotel.
Cook Chill System
It is the process for the production of food, packaging and rapid the procedure of chilling
also it store under the controlled refrigeration, and they are most commonly used in the
institutional settings in high volume. This will benefit to all the types of operations such as
banquet kitchen, recreational facility and in the hotels Rogachev, Mazaeva and Egorova, (2015).
As the customers won't be able to see the production that is being happened behind the closed
door of restaurant kitchen, customers can only view on the food service operation of particular
hotel and never see the production and preparation of the food they eat. As they eat the final
products that are serve on their table from that they do the final and critical judgement of the
work in all the area of food service operation. So for the restaurants and hotels they need to serve
the high quality of product in the reasonable period. The factor that are influencing size and
lifestyle and egroecomics along with other consideration in development of chill cook system in
the company.
As in the restaurant there are major factor that will effect the development of restaurant.
As to achieve the objective of the restaurant and other environmental factors there should be
application of systematic approach for increasing the productivity of business.
P2. Influence in the design of food preparation and production system
Factors that influence the design of food preparation and production system are:
Proper Ventilation
According to -----it was stated that ventilation it is the requirement of industry in
preparation of food or the sitting area of customer. The kitchen area of food industry should be

properly ventilated. However, the ----- argues that is most complicated task to design such
kitchen area for food industry. The author ----argues that there is requirement of exhausted of
kitchen air at 100%
At the same it is important to take the ample amount of air outside at 80% this is called as make-
up air.
Efficient and safe flow of work
According to ----- it was stated that In the food preparation and the production system
there must be having the efficient and safe flow of work so the three should be efficient
development of the food industry and restaurant. However, the management of proper food
production system depends on the planning and proper management of the industry. The -------
argued that there is requirement oh hurdles in working of team so the team building can be there
with increase in efficiency and effectiveness.
Utilities and equipment
There should be proper understanding in the employees of food and production system
about the
Defined set of instructions for personal hygiene, illness, and equipment handling and food
procedures. Such documentation not only promotes the safe work practices and food safety but is
also essential for the effective management of work. However, it was argued by the ---------only
documentation doesn't provide the knowledge to the employee, proper training and development
must t be given so it can promote the safe work practices in food safety as it is essential for the
effective management of work.
Food safety and hygiene
According to ------ it was stated that there must be having the proper hygiene in the
restaurant in context of food and the surrounding as it help in maintaining the hygienic
relationship between customers and the interindustry of food and beverage industry. However, it
was argued that maintain the hygienic environment for the health and safety of the employees as
well as too patrons as there may be can be negative impact also. Cook freeze system is having
the less temperature sensitive as the meals are frozen and less susceptible if it exposed to minor.
It enhances the safety as all the bacterial growth is halt from freezing the food and it is the safest
method
Maintenance and cleaning

There should be proper cleaning as is done on timely basis as the surface area should be
done cleaning with the clean towels, if they do not keep the restaurant clean they may run afoul
of health department (Darkow, Foerster and von der Gracht, 2015).. However it is argued that the
three should be cleanliness’s all department of food system and proper training should be given
to them regarding the development of skill.
M1. Compare the food preparation and production system
Cook freeze system is having the advantage over the Cook chill system is that it has
seasonal purchasing that provides the considerable savings. Even the long term planning of
production and menu is being possible. This system is less dependent upon the price fluctuation
and also it suited best for the vending machine that incorporates microwave. At the same cook
chill system is having the regeneration system that simplifier the infrared and steam convection
ovens that used mostly on the restaurant and it requires very less time to reheat the food quickly
hardly requires 12 minutes. Eliminated the time of thawing and the storage having the smaller
capacity required for 3 to 4 days.
In fact the chiller storage is cheaper to install and can run like the blast freezers. As cook
chill system ensure the quality of food at every location and reduce the requirement of labour for
preparation and servings that helps the business in reducing the cost (Charlebois, Creedy and von
Massow, 2015). This system is generally used in the food service organization that include the
fine dining restaurant, chain restaurant, food service department of hospital and caterers, thus it
is helpful for the business. Cook freeze system is having the less temperature sensitive as the
meals are frozen and less susceptible if it exposed to minor. It enhances the safety as all the
bacterial growth is halt from freezing the food and it is the safest method to do this. For the
customers point of view it serves more fresh fruits and vegetables because they are frozen within
two hours of food packed. As the travel lodge use this system to maintain the hygiene and quality
of its servinge. In terms of centralized cook system used to skill staff for preparation of food and
as well as to cook it in the bulk and distribute it to the finished kitchen that are smaller at the
same employed the semi- skilled and skilled labour. It involves the separation of its product and
the service element. Food that is being produced centrally is either disturbed at the point of
service or its pre- portion on the other hand chill cook system is having the ability to freeze the

cooked dishes and also it prepares the food as they are different from the storage of preserved
foods in the refrigerator and frozen commodities as it allow us to make the use of kitchen staff in
more productive way. It have the advantage in having the major preference in the development
of restaurant according to consumer
D1. Evaluate the range of food production and preparation system
Requirement of the production system must be clearly matched according to the food that
is being prepared, cooked and served. Food production and preparation system is based on
PARTIE system that concentrates on the particular techniques and the process of production of
food. In Travelodge there is having the many varieties of the cuisine so that they are able to meet
the requirement of customers even the key elements also focus on this process by the way it is
being prepared. Food production is one of the department that involves the preparation of food.
In this the raw material is being cooked, combined and at the same transform it in the dish. A
chef is being involved from the purchasing to deciding of menu, supervising the kitchen at the
same they maintain the quality of food and always having the approach to come up with the new
variety of dishes.
P3. Key underlying principles
Key underlining principles that are to be considered for the planning of food preparation and
production are:
Personal protective
equipment use
Personal hygiene Food handling and
Transportation
Supplier delivery and
storage
It is very essential that
the restaurant premises
must be located at the
sanitary place and also
having the clean
surroundings at the
same they need to
maintain the overall
hygiene on the
Hotels and restaurants
must be having the
food licence and the
registration system
guidelines to maintain
the personal hygiene
among the staff
members. Food
production must be
It is very important for
the hotel industry to
always wash hands
from warm water and
do soap before
handling the food and
keep the raw meat,
poultry fish and the
juices away from the
Supplier delivery is the
essential thing in the
restaurant business as
delivery of food is to
be done on timely
based. Some foods are
having the high risk,
so they require the
special care while

restaurant and having
the proper ventilation.
Working area as well
as the utensil must be
clean proper. There
must be having the
clean and adequate
supply of water and
that should be
examined chemically
or in the laboratory
and that should be
done from the same
water (Grey and Patel,
2015).
having the appropriate
dress with clean
clothing, hair should
be covered, hand
gloves and facial mask
is there. The staff used
disinfection and the
hand wash facility and
equipped from the
non-hand taps, liquid
soaps with the
disposable paper
towels (Jin and et.al.,
2015). There is a
restriction to the
unhygienic practices
that is eating, smoking
and spiting in the
premise of food
production.
food and wash the
utensils properly.
Vehicles used for the
transportation of food
must be in the good
condition and
maintained. Food in
the transport must be
in the proper packaged
form and maintain or
regulate the required
temperature. As the
food vehicles must be
internally lined from
the appropriate
material by having the
suitable facility. In the
case if chilled and
frozen food the
temperature must
maintained according
to the food required.
Vehicles must be kept
clean, free from the
pest and to the other
harmful contaminants,
separate food vehicles
is to be used for the
raw as well as to the
finished goods
(Mekjinda and Ritchie,
preparing and storing
such as fruits, salads,
juices and beverages
should be kept clean
and free from
contaminants at the
same the confectionery
products that is cakes,
cookies, rolls need to
be properly refrigerate
by having the date of
expiry.

2015).
P4. Key methods for the planning food preparation and production with different approaches
There is basically the 3 types of the food production method to have savoury meals to
have the understanding about the serving of dish from point A to B.
Conventional approach
This the approach used to by the high end restaurant in which the raw material will be
purchased and further workers will later store,cook and serve the diners. In this type of
restaurant,the norm of food production is that the staff members have to work early to produce
the food for meal service. There is need for more workers at the peaking times for meal service
such as lunch and dinner times for example the the restaurant serving the dinner and lunch on the
menu demanded by consumers.
Convenience approach
The convenience food store are basically the frozen or prepared food which saves the
valuable time of restaurant. There may be choice of keeping the conventional items in menu or
may be having the basis of entire establishment. For example- the cafe area or the store having
the packed food given to consumers on demand.
Centralized approach
It is the approach is which food is processed at single place and then delivered to
different places. This the basically catering environment in which food is basically produced at
the off site and then delivered to the actual venue. This the costly production as there is much
need for the transportation along with appropriate storage and serving materials.
For example the catering service in which food and produced at different area and delivered to
the venue.
The firm will have the establishment of both the approaches in the food production process that
is of convenience approach as well as centralized approach. The firm will have the from kitchen
area along with dining area where the fresh prepared meal will be serves along with that
transportation of the prepared meal will be done to place of customers. The process will be as
follows-
Inventory Management

It is one of the most important task of planning production in the establishment of food
service is to manage the inventory. Everything needs to manage properly so that the
establishment never runs short for the supplies used in preparing products and provide to
customers.
Staffing
To ensure the consistent product there may have the battle if the staffing levels cannot
able to accommodate the rushes and spikes in the activity. It becomes very important at the time
of lunch and dinner as the rushes and shifts are never 8 to 5 in variety. They need to make sure
that the best people work when the restaurant need them it is not necessary their choice of work.
Equipment and the supply capabilities
Using the broken equipment can be the hazardous as well as in efficient, to make sure
that all the equipment satisfy the requirement of every job and ensure that they are in the proper
working order at the same need to consider the safety.
Transportation
The proper development of the transportation should be developed so that more
effectively and efficiently food can be serves to potential customers as to achieve the goal and
objective of the organisation.
TASK C
P8. Methods of monitoring the food production to identify and deal with variance
Methods in monitoring the different food production and do the identification and deal it
with the variances to ensure about the safe and efficient operation and these methods are:
Food safety temperature monitoring
Food that are in the freezers and coolers must be store to prevent the cross contamination
in between the food products. For example if the raw chicken has to be stored separately from
other meat and the container must be clean and washed. At the same cooked food need to store in
different area from the raw food (Schott and Andersson, 2015.). Owner of the restaurant need to
have the different methods for the labelling of foods so that the food kept fresh. It is also
important to review the expiration dates on the food products regularly and keep the track to
disposed food if it is expired.

Monitoring of stock rotation and waste risk
It is important for the travel lodge to monitor the inventory for this they need to set up the
system to track as well as record inventory, develop the specification and the procedures for the
ordering and purchasing at the same need to develop standards and procedures to receive the
efficiently deliveries and also determine frequency for the reconciling inventory. This helps in
reducing the effects of food waste upon the environment and it also helps the industry that adapts
to become more sustainable. It involves in monitoring the food waste and segregates it into the
different categories that is plate waste, spoilage, preparation and food that prepared but not
served.
Analysis and assessment for food safety
It is essential that this not only produce and manufacture the goods having high quality
also ensure the safety and protect the public health. Their key requirement for these business is to
show that handling of food and the process of preparation is safe and keep the documentation to
show this. There will be proper recording of all the transaction take place along the proper
management of inventory in the restaurant to have the evaluation of the performance from the
actual and planned.
There will already the formulation of the planned budget to monitor and regulate the
business and planning in the company. The manger will have the record of proper inspection
along with all details taken place in company. Then the manager will compare the planned
activities with actual activeness and calculate the variance taken place. the place of deviation will
be analysis by the manager and find the reason of such deviation. The manger will formulate the
team for the controlling and evaluation of the process along with the strategic development of
plans and there proper implementation to reduce the deviation.
Thus, these process ensure the safe and efficient operation in the hotel industry.
P9. Possible effects of deviations to establish the process and procedures
Consequences in finding the deviation in establishing the process and procedures that
comes are they may have to face the issues of budget establishing the process and procedure is
very different aspect and to implement this it requires the resources that may be in terms of
manpower or the monetary resources. This may become the deviation in implementing the

process so while formulating this company need to make the budget so that it can go smoothly.
As the travel lodge is big, they are having the finance department who make the budget and at
the same they assist in managing the budgets and budgetary control. If there is not proper
implementation of planned budget then there is the variance which will affect the quality of
service delivered to consumers. There will increase in the burden of the operational management
of company which will create pressure on employee. The operational efficiency and effective of
the company will be reduced. There will be need of more strategic development of the plan-to
acheive the aims and objectives.
M4 Compare approaches to monitoring food production and their success in identifying potential
variances, their impacts and how these are dealt with
Ways to monitor the food production in the real time as an innovation that is having the
commercial potential. Digital system provides the real time view and having the control in the
industrial food processing operations that offers the great processing efficiencies and the ability
to meet the standard of safety. As the project undertaken by the consortium of food maker and
the institutions from 6 European countries that is having the aim to help the food industry and
develops the system in monitoring the processing of food. Their ultimate goal is to reduce the
manufacturing cost as well as food waste. As monitoring helps in ensure the quality and safety as
in the hotel industry the food is to handle in specific way (Rogachev, Mazaeva and Egorova,
2015).
Cold chain monitoring
They allow the restaurant owners and to the other food business such as food processing,
manufacturers, delivery and the other services that accurately monitors the temperature in the
food storage facility. It helps in ensuring the proper food safety procedures. As it tracks the
proper temperature that require the food to store. Of the food is improper refrigerate during
transportation will damage the food. At the time when food is not stored properly than it leads to
excessive amount of food waste (Silvennoinen and et.al., 2015).
Conventional food control process
This process controls the strategies that involve the testing of food inly in the end of
process, when there is failure of unpredictable batches than rework occurs often. This is the
predictive control of process in which the raw materials to be checked in real time.