Detailed Report on Managing Food Production in the Restaurant Industry

This report provides a comprehensive overview of food production and management within the restaurant industry. It begins by explaining various food preparation and production systems, including conventional, ready-prepared, commissary, and assembly services, and discusses the factors influencing their design, such as taste, economics, knowledge, and social aspects. The report then delves into key principles for planning food preparation, emphasizing food hygiene and safety, and outlines methods for monitoring food production to maintain safety standards, including the evaluation of deviations from established procedures. The analysis covers menu development, ingredient sourcing, staffing, and production timelines. The report also highlights the importance of food safety regulations, including the role of national and local authorities in ensuring public health and consumer confidence in food quality, along with the significance of effective communication and training among restaurant staff. The report concludes by emphasizing the need for effective planning in food production to achieve desired outcomes and maintain quality standards.

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................4
LO1..................................................................................................................................................4
Explain a range of different types of food preparation and production systems........................4
Discuss the influences on the design of a range of food preparation and production systems....5
LO2..................................................................................................................................................6
Determination of key line principles in order for planning food preparation and production. ...6
Methods of Monitoring Food Production...................................................................................7
LO4..................................................................................................................................................8
Different methods that can be applied to monitor production of food to maintain standard of
food safety ...................................................................................................................................8
evaluation of possible effects of different deviations on establishes procedures and processes.
....................................................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food productions has the specific in preparation of food is order to have the conversion
of raw material into the ready-made made food which is being used by the consumer and food
processing industries. The process has the various consisting of specific scientific approaches . It
has been considered as department in hospitality and hotel industry which have the involving of
food preparation. There is the wider level of scope in food production as faster pace level in the
global market level expansion. Restaurant Mat bay is the one designed to have the place in ways
to have enjoyed over sitting at particular place to have proper enjoy over the meal. In this report
there will be discussion on a range of different foods' preparation and production along with
factor which has been influencing the productions' system. There is variety of discussion over the
key principles along with various level of methods for proper monitoring and evaluation's with
possible effects and outcomes.
MAIN BODY
LO1
Explain a range of different types of food preparation and production systems
There are several types of the food productions and processing system which are having impact
on various demand of customers. In simple definition it can be said as the provision of food ans
drinks which are ready for consumption away from the individual house.
The factor which are effecting are the food system are such as the -
 The factor which are the conventional services are such as the food choice is influenced
by social factors because attitudes and habits develop through the interaction with others.
Research has shown that friends and family use to east more than compare than when
they eat alone and the quantity of food increases as the number of fellow diners grow.
 The reconsideration of Menu items along with Use of convenience foods.
 The customer are more understanding towards the Type of service along with
Quantity of meals and number of meal periods.
 The factor can be such as Facility layout and design and production equipment.
The system basically differs from the place from where the food has been prepared long with
time span which has been associated between preparation ans service. It has been classified into
four different types are-

Conventional services-
It has been classified as the traditional used system where all menu items are already prepared in
food and beverage section of kitchen and hold for short period. According to recent scenario
foods are having varsity degree of processing for customer as some time which is mostly used by
smaller food service preparation. The team have the activity location at one place which having
allowing standardized position. There is reduction of waste along with have less neddy staff
(Baum and et.al., 2015). On the other hand with this production system there is production of
uneven and stressful days along with that there is difficulty in maintaining workers along with
workloads. These services are considerer to quick services in kitchen which is mainly attraction
the customer ho are more rush in time.
Ready prepared food system where menu are produced along with packed in bulk which is
having level of features of separation between the preparation time as services This has the
major adoption by in-flight caterers as the food service areas is the place of preparation. In this
there is food preparation done in bulk quantity using the majorly three technologies that are
cook- chill process, cook- freeze process and the sous -vide (vacuum packing). There process is
major used in industry such as aviation to make people more aisle with quality of services and
making them comfort. There is majorly discussion on the sous -vide (vacuum packing) as this
termed as innovative and recent approach which have inclusion of food in vacuum packets which
can be extended up-to 21 days kept in cold storages.There is requirement of high level of
investment and properly used in restaurant which don't have large scale.
Commissary services is also known as central production units which have centralized
processing system on order to have the transporting for having it served somewhere else (Wang,,
Rodrigues and Demir, 2019). This can be commonly had considerations as environment of
catering where the food is being prepared at off sites and then served to is guest at a venue of
particular occasion. The system have benefit s the cost of process is less along with reduction
and labor duplication so that the quality can be maintained in all particulars outlets The system
have advantage as the there is high chance if theft along Keith having fluctuation of customer
with make the cost higher along with fluctuation is occurrence of customers.
Assembly services is having prepared foods in processing industry and reconstituted premises .
Which can be in frozen or boil form mainly used in healthcare, hospitals or fast food industry.
The advantage of such is the there is less purchasing time along with quick service and minimal

equipment and space requirement. On the other hand there is higher level of cost along with
operating the heating equipments which have the disposal and table ware concerns.
Discuss the influences on the design of a range of food preparation and production systems
1. Taste and Smell factor : It is also depends on the food's taste, smell, texture and
appearance. 'Taste' is the major factor who influence the choice of food production. In
this, smell factor also playing a little role to influence food behaviour.
2. Economic factor : This is also a major influencing factor of food choice. Economic
factor totally connected to person's income and economic status. Generally low-income
groups always consume low rate food, and they also have unbalanced diet plan
(Springmann and et.al., 2016). Other side high-income groups believe in balanced diets.
They able to consume costly food as per their choices. So, the choice of food production
affecting by the economic factor.
3. Knowledge Factor : This factor indicate, the knowledge of nutrition and well dietary
habits also influence the choice of food. Mainly, if people know about their body needs
and then they follow the perfect diet plan according to their body needs, this will
influence the choice of food production.
4. Social Factor : Social and cultural prospective also playing a great in the food choices.
These influences leads to the difference in the habitual consumption of certain foods and
in traditions of food preparation. When someone moving to a new place or country, their
food needs and choices also change according to the local culture or tradition. This factor
playing a big role in influencing the choice of food production methods.
LO2
Determination of key line principles in order for planning food preparation and production.
The key principles about the level of food hygienic and safety is considered as the major
principles which refers to quality of food productions along with its consumption. There have the
inclusion of every stage process along with proper distribution and storage. This also have
inclusion in proper collection and food wastes disposal in proper way of directly and indirectly
without having unwanted level of chemical and microorganism.
Food safety is closely had relational to possible level of cross-contamination and hazards
which is considered as the food safety in amusing the subsensible more level of flourish in

occupying different situation to have assurance over proper in food trade in order to prevent the
sale of food which can be more offensive in value of quality.
The next is about used and function of food is identified weather food is nutritious to
maintain the balance. The food is being considered as the perishable, non-perishable, wholesome
and the hazardous level of food. The food stuff can be classified as organic and inorganic
achieving the clearance over not containing harmful substance which are level of risk to the
health.
The next is about the principle of safe food preparation level as the restaurant have to
advisable in order to have correct methods of proper handling and preparation to have endurance
in safe to perform. There should be proper level of consideration which are avoidance of contact
with raw and cooked food along with protecting them for micro germs and insects (Soon,
Chandia and Regenstein., 2017). There should be proper use of food preparation. There should
be appropriate temperature in order to have cooking of food in perspective manner which is
washing fruits and vegetable before use.
The next principle in according to have the food control over safety with having proper
implementation is food supply industry along with enforcement of laws termed by national and
local level authorities. There will be proper discussion over the food safety which makes the food
more unhealthiness for consumer along with quality standard of food which have inclusion of all
level attributes in influencing a product value to different consumers such as respective
composition and labelling.
The principles of national food system is about protection of public health by protecting
consumers from unsafe, unwholesome, mislabelled or adulterated food. It also contributes to
economic development by maintaining consumer confidence and providing sound regulatory
controls for domestic and international trade in food.
The last one is about the having the establishment of proper communication and
education among the employee of restaurant in have the establishment of proper communication
setup which is about the food level hygienic. The company have top take care of several levels of
role and responsibility in having proper inspection of food and beverages.
`The food production planning is considered to be an important part which is considered
to be the road map for getting the things done in more effective manner.

As the planning will be done in effective way in order to have achievement of all the principles
which is considered to be essentialist to have further level of development.
1. There should be appropriate production planning as the in considered to be the most important
function of the food service operations .
There are several keys which are involved in this are -
Menu development
Date of event
Number of guests
Standard of service
Recipe development
Ingredient sourcing
Food orders
Staffing requirements
Preparation timeline
Plating diagrams
Service line set up diagram
Posted job/task schedules
On the other hand the next frameworks of producing planning function are such as-
Food orders
Staffing requirements
Preparation timeline
Plating diagrams
Service line set up diagram
Posted job/task assignments
With the acceptability of appropriate principle, there hold be effective training of
employee in which proper education is provided to them in relation to food production ( Lin,
Juan, and Chang, 2019.). There should also been effective training to have the development of
the proper communication among the staff.

Methods of Monitoring Food Production
The food production method is about turning point in which the ingredient into the task
and Delicious meals win order to have accomplishment of needs and wants of consumer with
dish form point A to point B. The food production method are as follows that is
Conventional food preparation is the dining system where the consumer has expected to sit
down and have high end dine restaurant which have the involving of process in order to purchase
raw material with later store, cooking and serving the diners to customers. In this kind of
restaurant the employee of the kitchen members have follow the food production norms by early
preparing the raw ingredients for service of meal along with more workers as high peak timed
purchases dinner and lunch level.
In the food and productions system and operation the planning of menu is considered to be
important task. A ready menu can help organize the food preparation and ensures the chef cooks
not only tasty but also healthy and nutritious food. It also helps in reducing wastage
of food items and cooking fuel resources, and thus saves money.
Convenience food preparation are having the foods are the things that is more frozen or
preparation in time ahead with having of valuable time so that consumer can enjoy good
appetizer of cheese stocks along with fried comfort foods (Garcia-Garcia. and et.al., 2015J). The
choices may be complement of convenience foods along with terms and menu ion basis of entire
level of establishment. The owner of such restaurant should keep in mind that the preference of
customer related to c convenience food preparation system which can have dreadful impact
because of careless planning.
Centralized system of food production have involvement of preparing the food in one
particular place and have the transporting for having it served somewhere else. This can be
commonly had considerations as environment of catering where the food is being prepared at off
sites and then served to is guest at a venue of particular occasion. This has been identified as the
costly in terms of cost of production due into increase in transposition cost along with
appropriates storage cost serving materialism.
LO4
Different methods that can be applied to monitor production of food to maintain
standard of food safety
Pest Control-

To protect food from being contaminated by insects and flies to avoid diseases that are spread by
these insects. Pest control is done so that at all the stages of production food remains safe.
Pest control also help to protect food from rodents so that diseases and harm caused by can be
avoided. Hence investment in pest control is an important way to maintain food safety.
Waste Management-
Standards have been given by BRCGS to manage waste to that food can be kept safe that is
“waste should be disposed as per legal requirements, that accumulation of waste can be
prevented and infestation of food from pest can be avoided.
As accumulation of food generates possibility of attracting pest that can infest food that will
make the food unsafe (Ditzler, 2016). For that purpose proper containers, adequate dustbins
should be installed and waste should removed timely to keep the place hygienic.
This will reduce the chances of pest infestation. Accumulation of waste can also develop and
increase germs.
Personal Hygiene-
Correct facilities should be installed to make sure personal hygiene which is required fot food
safety. Personal hygiene is very important as biological ans physical contamination can easily
spread bacteria. There are few factors that needs to be followed by food businesses to ensure
food safety, that are
Hand washing-
 Washing hands at appropriate times with effective techniques.
 Minimizing hand contact with food- to wear gloves while working in the procedures of
food making.
 Workers should keep themselves clean.
 Use of clothing that avoid direct contact with food.
 Do not allow ill staff- staff who is ill and whose contact can contaminate food should not
be allowed to work.
Environmental Hygiene-
practices should be followed to make sure that chemicals used during pest control in the
production premises are safely used and do not infest food making it unsafe.
And now new pest control solutions that are non-toxic should be used at food processing
industries.

Correct handling, storage and transport-
Food safety does not end at production and preparation it is also required during handling of food
and then while storing and transporting food to end user. During this following factors needs to
be considered, these include-
internal environment and cleanliness of the place where the production is being carried out.
Removing all kind of risk to food safety where packaging is carried out.
Facilities location and design-
When it is ensured that food is safe as per standards, location and design of the food production
area should also be considered. Areas where risk of pest contamination is high and that are more
likely to get polluted should be avoided for safety purpose v(Springmann, and et.al., 2016 ).
Material that can avoid dirt and can be easily cleaned should be used. And also should be safe for
staff working in building of food production.
Staff Training-
Training staff about how to ensure safety of food to prevent it from contamination.
 Staff engaged in food handling should be supervised and given education to keep food
hygiene, during, before and after their work . Ares where staff needs to be trained.
 Hand hygiene – to keep hands free from germs and bacteria.
 How to keep food safe while storing and storage.
 How to keep food safe while handling.
 Personal and area cleaning for food safety.
 Practices like pest controlling for keeping area free from insects.
In the restaurant there will be proper analysing in terms of wast management and the inclusion
Of effective staff training in more effective way.
Monitoring the waste management
Avoid over-buying stock along with Store food correctly.
Practise stock rotation regularly which will be help in Temperature control and Label food
correctly.
Keep a stock inventory by Paying attention to use-by dates. ..
Monitoring the staff performance
maintain the key performance indication for the evaluations
Trains the employee to have the self evaluation.

Review on regular basis.
Evaluation of possible effects of different deviations on establishes procedures and processes.
There will be proper implementation of the HACCP system which has been used as the correct
action which has been taken as the at event of evaluation in deviation which can be accomplished
with having proper determination of the correct causes of the non-compliance .
control deviation of waste management
The next will be proper identification of the causes which is causing the related deviation in the
food production process and system along with that have the disposition .
The appropriate measure should be taken in having the optimization of result. As at the
minimum level there is the proper identification of the product which is responsible for target
deviation along with one who is responsible for implementing in mainstream which is needs to
be developed and taken respective action (Baum and et.al., 2015 ).
Ther should be having the expert evaluation's along with biological and chemical testing about
the having the removal of existence.
There should be proper recording along with Authority recommendations, product testing
results, decision on final disposition of product in question. The chaptalization of various control
system will make the development of business and food productions system in more appointees'
manner to developed different level of business idea in more signifiant way.
control deviation in staff performances
Proving the effective training in terms of education.
Proper cultural diversity.
Comparing with plans and actual results.
CONCLUSION
The food preparation and production system have the inclusion of all the process along
with involvement of planned infrastructure in order to have the target consumption of customer
which includes the processing, packaging, transposing along with consumption and disposal in
order to reactional to food products. Food safety is closely have relational to possible level of