Analysis of Food Production Systems and Kitchen Designs: A Report

This report provides a comprehensive analysis of food production management within the context of Healthy Delight Restaurant, a UK-based establishment. The report begins by defining food production and its significance in the hospitality industry, followed by an exploration of different food preparation and production systems, including baking, frying, roasting, cook freeze, and cook chill systems. It identifies various factors that influence the design of different types of kitchens, such as production, galley, and centralized kitchens, including cooking ranges, ventilation, and cleaning protocols. The report also delves into the principles and methods for planning food preparation and production, examining ways to monitor food production, and the impact of deviations in processes and procedures. The report emphasizes the importance of hygiene, safety, and the application of modern tools and equipment to enhance efficiency and customer satisfaction. It also focuses on the factors that influence kitchen design, such as ventilation, cleaning, and proper equipment arrangement. The report concludes by highlighting the importance of trained workforce and pest control in maintaining a clean and hygienic working environment. The report aims to provide valuable insights into optimizing food production processes to enhance the brand value and achieve the organizational goals of Healthy Delight Restaurant.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Different types of food preparation and production system .................................................1
P2 Factors influences design of various kinds of kitchen ..........................................................4
TASK 2 ...........................................................................................................................................6
P3 Principles for planning food preparation and production .....................................................6
P4 Methods for planning food preparation and production ......................................................8
TASK 4............................................................................................................................................9
P8 Ways to monitor food production .........................................................................................9
P9 Impact of deviations in introducing processes and procedure ...........................................11
CONCLUSION .............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Managing food production system or process is regarded as one of the critical role within
hospitality industry as it directly connected with an accomplishment of organisational goal or
objective in an efficacious and expeditious manner. Food production department involves the
activities related to preparation of varieties of food where raw materials are cooked combined
and transformed to make a dish as per the demand of customers or guests which render them
increased level of consumer satisfaction towards company's service. Along with this, it is
comprises of several sections that ranges from cleaning, packing, segregating, sorting, preparing,
adding ingredient in appropriate proportion, presentation and so on. However, it is guided and
monitored by different degree of principles and methods which lead them to serve their guest in
an improved or best manner (Jayne, 2012). This report is fully based on a newly established
restaurants within UK industry which is named as Healthy Delight Restaurant who deliver
wide range of food varieties across UK. So, researcher identifies different principles, methods,
ways to improve its food production system and also to make best decisions in terms of acquiring
enough fund, staff and equipment for maintaining company's brand value among market. In this
report, it covers various types of food and production system and also several factors that impact
different kind of kitchen. Moreover, application of several principles and methods to operate the
function of food production division, identification of various resources to keep food production
function clean and safe. Finally, determine various ways to govern food production for attaining
high level of productivity and improved brand image.
TASK 1
P1 Different types of food preparation and production system
Food system is refers to a course of action in which food travels form conception in the
field all the the way to digestion in stomach. However, it includes growing, harvesting,
processing ,packaging, and so on. Thus, it is an integral component in food preparation
department for attaining guests satisfaction. In terms of catering or hospitality industry term,
food production is termed as food preparation and control in order to maximise customer
satisfaction and profit margin in an improved manner in a prescribed time period. Moreover,
food production section is sub department of food and beverage division which comprises of
several kitchen who mainly centring with the continental, Chinese and Indian Cuisine.
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Additionally, in food production cycle, different sort of kitchens receives the core or ready-made
ingredients, processing them through the preparing and cooking ways, and deliver dish to wide
range of customer's table via various service outlets or channel. In addition this, food preparation
is the art of individuals who makes an effort to prepare different types of food in terms of
culture with an aim of acquiring amended level of customer satisfaction. Moreover, Healthy
Delight Restaurant's food production phase encompasses of different sort of sections like
preparation area, cooking, storage, cleaning and many more which enable enterprise to maintain
its workplace environment attractive and safe for clients or customers. Hence, Healthy Delight
Restaurant take an initiative to perform all the activities of food preparation by preparing
varieties of food in hygiene and better quality. Along with this, its food production system
operates assembly line, production kitchen, centralised, section, galley kitchen and many more
which is explained below:
Types of food preparation
Baking: It is a process or procedure of cooking food by dry heat especially with an usage
of oven and some of it's products are bread, rolls, cookies, pies, muffins and many more which is
prepared with a mixture of flour or some form of grain.
Frying: Under this type, it is relate with those process in which foods are getting cooked
in oil or fats which is take place with shallow oil bath in a pan over fire or deep fat frying in
which food ingredients are completely immersed in deeper vessel of hot oil. Moreover, Healthy
Delight make use of different frying technique for its food preparation technique such as pan
frying, shallow,deep and stir frying which contains diverse style in preparing tasty and healthy
item (Rogachev, Mazaeva and Egorova, 2015).
Roasting: This is a process in which food items are prepared over dry radiant heat in open
fire as well as it includes cooking food in an uncovered pan in oven. In relation to Healthy
Delight Restaurant, they uses roasting technique also to prepare meat and also some vegetables.
Types of food production system
Cook freeze system: In every restaurants or kitchen food preservation plays a crucial role
which lead company to render increased level of customer satisfaction as well as enhance the
brand value of from within existing market. In relation to Healthy Delight Restaurant, its chef
make use of blast freezers for to handle and preserve food in a better way. Moreover, it facilitates
the to preserve their food from getting waste as well as they can preserve for longer period of
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time like ice cream, vegetable, fish ns so on. Apart from this, it enable Healthy Delight
Restaurant to gain competitive advantage because of adoption of blast freeze system within its
food production system which is one of the recent trend within existing market.
Cook Chill System: Under this, food is prepared in a very low temperature which ranges
from 32 to 37 degree Fahrenheit and 0 to 3 degree Celsius usually. However, Healthy Delight
Restaurant adopts this food production system into its business unit as it is very cost effective
methods well as require less number of staff for processing the food. Hence, this system aid
Healthy Delight Restaurant to place their brand in best position in a desired time frame.
Factors influencing food preparation and production system
Some of the factors which impact Healthy Delight Restaurant food preparation and production
are as follows:
Cooking range: In order to acquire positive perception from customer towards brand,
Healthy Delight Restaurant prepares healthy and tasty food for retaining existing customer as
well as attract new guests for enriching the profitability of company. In terms of cooking range,
it combines both gas and electrical equipment which means usage of transportable cylinder
which can move from one from to another. However, Healthy Delight Restaurant can strengthen
its productivity ratio by maintaining hygiene and safe atmosphere for employee so that they feel
encouraged to put their best contribution in attainment of improved productivity.
Ventilation: This equipment plays a vital role as it help chef or production staff to to work
smoothly without any sophistications or humidity. As, Healthy Delight Restaurant’s chef implies
proper chimneys facilities that aid workers to control over oil smell, stains, steamy fumes and
etc.
P2 Factors influences design of various kinds of kitchen
Kitchen is a place where different types of food has been cooked with a all types of
equipments which is essential for cooking. The chef is an individual who takes an initiative to in
managing and governing entire process or activities of kitchen and cooking along with skilled
staff. Furthermore, the primal intent within kitchen premises is to follow all food safety guideline
and personal hygiene to gain improved productivity ratio. Hence, it also encompasses various
units for preparing food which ranges from selection to waste disposal in a better way. In
addition to this, there are several factors which impact kitchen premises decision making
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potentiality as well as to maintain the working area clean and safe. Therefore, some of the factors
that directly effect over design of different type of kitchen which are as follows:
Production Kitchen
Kitchen surface: Under this component, it encompasses proper arrangements of each and
every equipments in order to generate attractive and impressive for chef and also for all staff so
that they can work smoothly without any difficulty. Additionally, if Healthy Delight Restaurant
makes an effort to applies the same kitchen model then it may have to undergoes with a factor of
generating enough space between every equipments. As it help worker to perform their duty in
a better manner without arising complications during preparing food (McClanahan, Allison and
Cinner, 2015).
Cooking range: In this factor, it comprises the ways or source for cooking varieties of
food items in order to obtain increased level of guest satisfaction. Some of the sources are gas
and electrical equipments as it concerned with transportable cylinder which require huge space
to function in an effective manner. So, if Healthy Delight Restaurant applies production kitchen
layout then it make ensure that all the tools are placed in proper place so employees can perform
their work without any congestion.
Advanced equipments:The another factor which production kitchen consider is utilising
better quality and modern tools or equipments for particular kitchen premises. This is because it
enable restaurant to acquire high proficiency and also can improve the productivity of firm in a
improved mode.
Galley Kitchen
Ventilation:This factor is considered as one of the major or primal component for every
kind of hotels and restaurants in order to generate safe and healthy atmosphere. However, this
determinant comprises chimneys, ventilation cooler or exhaust fan which help chef to tackle over
the issue of oil smell, steamy fumes, stains over wall and many more. If Healthy Delight
Restaurant arrange proper ventilation system them then its superior will be able to generate
healthy workplace for its staff to work comfortably and smoothly.
Cleaning: It is also an integral phase while establishing a restaurant because the main
intent of every hospitality market is to render highly qualitative service to customer. As gully
kitchen requires enough space for placing every equipments properly so they makes an effort to
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acquire clothes or brush to clean utensils or tables, switching cutting boards, sanitizing water and
cleaning rags that strengthen its overall performance in an amended way.
Proper arrangements: In this factor, it is relate with those component in which it states
that every tools must be arranged in a proper place so that worker can feel comfortable and
positive while performing their task. Due to this, it help them to enhance its overall performance
and also to enrich its brand value among other competitor (Padoch and Sunderland, 2013).
Centralised Kitchen
Budget: Under this, it emphasize over those factor in which it encompasses all the
expense or requirements which is needed for functioning the entire process of centralised kitchen
in an innovative and creative style without any hindrances,.
Trained workforce: In relation to centralised kitchen, it is known as most effective and
impressive kitchen among other style. So, it mainly a need of highly talented personnel who can
easily manage or govern the entire process of cooking process without nay confusions or
ambiguities. So, if Healthy Delight Restaurant adopts this style, then its chef has to determine the
potentiality of every individuals and place them according to that that benefit company to gain
competitive advantage in a better manner (Tonkin and et. al., 2016).
Pest control: As centralised kitchen require huge space and every equipments are
properly organised and structured so they have to proper attention for generating cleaning and
hygienic working atmosphere. Due to the adoption of this factor, it help them to control over
attract wide range of population towards their brand and it benefits them in enhancing their
sustainability in obtaining amended profit margin.
Henceforth, there re several others factors which is common for every kind of restaurants
that are adhering to government rules and regulation related to Food and Safety, proper
maintenance of utensil or equipments as well as governing effective cleaning process and so on.
With the implication of these factors Healthy Delight Restaurant can obtain positive perceptive
from guests or targeted customers and also can acquire best positioning within competing
industry in an impressive and productive style (Ramasamy, 2014).
M1 Compare and contrast a range of food preparation and production systems and how they
have been designed to meet different business and customer requirements
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Production Kitchen:Under this, foods are prepared up to predetermined point, as each
activities take place in different section, depending on the system in operation, production and
service.
Benefits Drawbacks
 In this, each and every activities can be
carry out in easy way as it contain
separate section for every cooking
activity. With the help of this, chef are
able to overcome over the issue of
nuisance and overcrowding.
 As it prefer separate division for every
cooking activity that impose huge cost
over firm in adopting innovative
technology or equipments in order to
execute the task in a better way.
Galley kitchen: It is also termed as parallel kitchen, and it is regraded as one of the most
efficient kitchen layout compare to others. Moreover, this kitchen is divided into two segments
for working area i.e. wet and dry areas. The main platform has been utilised for washing,
cooking, while opposite area use for additional workspace i.e. for keeping appliances.
Advantages Disadvantages
 The foremost benefit which galley
kitchen render is that offer maximum
space through which chef will never be
far from major appliances.
 Galley kitchen does not covers the
benefit of sociable atmosphere as it
contains less space from which chef
find difficult in putting cabinet.
Centralised kitchen: In this, it is also termed as commissary kitchen which has a capacity
to cook up to 1,00,000 meals in a better manner. Along with this, it classifies several branches
under a single business with ingredients that will be utilise or sol on particular kitchen.
Pros Cons
 It is viewed as one of the best
efficacious kitchen because it provide
automate process for production,
human resource procedure and delivery
operation.
 Centralised kitchen is inflexible in
nature to customise as it carry several
risks like bottleneck (Rasul, 2016).
Moreover, it contains various layers of
approvals that lead in slower decision
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making.
However, from the above explained different types of food production system as well as
food preparation types. It has been examined that centralised kitchen model is suitable for
newly established restaurant i.e. Healthy Delight Restaurant. This is because it render equal
participation for production and human resource which help its chef or employees to tackle over
the issue of overcrowded and misconception. Additionally, it help kitchen's head to make best
decisions over particular issues even though it take time but still it is efficacious and prompt in
nature (Cai and et. al., 2018).
D1 Critically evaluate a range of food preparation and production systems and how they have
been designed to meet different business and customer requirements
The above explained different types of food preparation and production system within
restaurants help Healthy Delight Restaurants to improve its overall performance in a better way.
Moreover, it assist chef to tackle over all issues related to kitchen and food preparation in terms
of equipment, production system which lead company’s manager to acquire impressive growth
and development in a desired time frame. Therefore, Healthy Delight Restaurant’s chef must
take an initiative to identify the requirements of food preparation and production section as well
as allocation of resources in a proper manner. This is because, it assist them to place their brand
in a better position and also empower them to comply with all government legislation which help
them to cope up with all emerging challenges in an effective way.
TASK 2
P3 Principles for planning food preparation and production
Planning is regraded as one of the essential component as it lead an organisation or
restaurant to accomplish its goal or objective in an efficacious way within stipulated period of
time. Therefore, planning is also an important factor for restaurant in order to maintain working
environment in a better manner as well as to overcome over the issue of conflict, disputes order
to gain sustainable profitability ratio. So, in relation to Healthy Delight Restaurant as it takes an
initiative to introduce new venture within the market. So there are various components which
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they have to consider for maximising the profit in an improved manner. Some of the elements for
Healthy Delight Restaurant's business which are as follows:
Purchasing: Under this phase, it signifies that a restaurant must be sensitive and attentive
towards acquiring different types of materials for food preparation and production system as it
should be highly qualitative and hygienic in an effective way (Galtier, 2013). As in relation to
Healthy Delight Restaurant, it makes an effort to purchase all of its kitchen materials or utensils,
enough furniture of a best brand that enable firm to capture wide range of population toward
their brand and also can sustain them for longer period of time. In addition to this, it assist
Healthy Delight Restaurant to strengthening its productivity ratio and also to enrich its brand
value in an innovative style.
Food Safety: It is considered as one of the essential determinant which aid enterprise to
enlarge its market share or size as well as to retain customers for longer duration towards brand.
In simple terms, the aspect of food safety refers to preparation, handling and storage of food in a
manner which reduces the risk of guests becoming sick due to foodborne illness. Thus, the
principle of food safety is regarded as one of the essential element as it enable Healthy Delight
Restaurant to prevent the food from contamination and also protect customer from food
poisoning. There are some other factors which involves in food safety are temperature control,
cross-contamination, cleaning and sanitizing all surfaces and equipments, proper pest control
maintaining the level of personal hygiene and many more. By governing and monitoring the
aspect of food and safety within Healthy Delight Restaurant, it assist them to enrich its overall
performance in a better manner.
SOP: This is one of the important component in food safety system because it ensure
consistency in daily operation. However, SOP is the written practices and procedures in which it
describes the activities which is necessary to complete task in accordance with industry
regulation, provincial laws and standard for running business. Therefore, SOP help Healthy
Delight Restaurant's manager to provide step by step direction or guidance to their staff which
empower them to perform their task effectively without any confusions or ambiguities. In
addition to this, SOP aid Healthy Delight Restaurant's in keeping its personnel accountable
regarding documentation expectations that lead them to strengthen its profit margin rate in an
improved mode (Drechsel and et. al., 2015).
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From the above mentioned elements, it help Healthy Delight Restaurant to make its
business more successful and also can accomplish the goal in an amended way within stipulated
period of time. Furthermore, there are some principles which Healthy Delight Restaurant must
ensure during managing its business function which are as follows:
Principle of nutrition: Under this phase, it is the study of food in context to health of an
individual, community or society in order to render sustain life and growth. However, it is
regarded as one of the essential principle for every size of restaurant or business as it enable
them to capture the attention of large number of population towards its brand. In regard of
Healthy Delight Restaurant, implication of nutrition principle within its food production system,
it lead them to prepare healthy and hygienic food as per the taste and preference of guests. Due
to this, firm can acquire best positioning within competing industry (Dragone and et. al., 2016).
Principle of time and money: For obtaining sustainable profitability, it is also an integral
factor which impact heavily over organisation proficiency. The industry where Healthy Delight
Restaurant operates its business function is highly competitive which may impact on company's
reputation or sustainability. So, in order to attain sustainability Healthy Delight Restaurant takes
an attempt to acquire novel ideas regarding positioning varieties of food among competitors in
term of time and money. Furthermore, they must also make sure that their products will be easily
affordable by guests and also render effective training so that working staff can prepare food as
per the customer demand.
Therefore, combination of elements and principles enable Healthy Delight Restaurant to
gain competitive advantage and can render high level of satisfaction to consumer in a impressive
style.
P4 Methods for planning food preparation and production
The foremost intent which restaurant and cafeteria industry implies in its functional area
is to render the service in a better manner. The principles of food preparation and production
plays a significant role in establishment as it help them to process their cooking in a hygienic and
safe manner that help them to maintain its working standard among competitors in a sustainable
mode. However, these principles empower Healthy Delight Restaurant to monitor or govern all
entire process as well as help them to develop some expectations which is required to fulfilled
during planning a meal (Drechsel and et. al., 2015). Along with this, elements which is
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mentioned above for food preparation reflect benefit to Healthy Delight Restaurant in menu
preparation for maintain balance between food groups for ensuring nutritional value.
Additionally, it empower chef to keep kitchen premises clean or hygienic for minimising the risk
of food borne diseases, preventing food from spoiling and also protecting food substance from
infectious bugs and rodents. On the contrary, if Healthy Delight Restaurant fails to adhere with
principles of food preparation and production then it directly influence over its brand value as it
may incur some form of fines and penalties. Hence, to process the above discussed principles
into Healthy Delight Restaurant's business function, there are some approaches which lead
organisation to accomplish their task in an satisfactory level. Some of them are given below:
Clean: The initial and primal step which Healthy Delight Restaurant must ensure while
managing their kitchen activities is that maintain hygienic and clean working environment. In
addition to this, some of the initiation which organisation's staff members implies is that washing
hands and keeping clean preparation surfaces that strengthen its sales performance in an
trenchant and economic way (Lorenz, 2017). With the adoption of such course of action, it help
them to retain its current customers as well as motivate them to attract new guest towards their
product in a better manner which expand enterprise market size or share to a wider range.
Separate: The another phase which Healthy Delight Restaurant applies in its food
preparation and production section is that separation between food and cooking items in order to
prevent from occurring cross contamination. This element is essential because there are countless
potential food safety hazards that can crop up at any stage of food handling procedure. Some of
them are reusing utensils, chopping board, cleaning cloth, that has already touched other food.
So, taking appropriate measures to prevent cross contamination is a key factor in protecting food
borne illness (Grace and McDermott, 2014).
Cook: This is also considered as one of the main component during food production i.e.
cooking varieties of food in a proper recommended temperature as each items contains its own
way of processing and handling. Moreover, one of the main rationale behind considering this
way in firm because preparing food in a proper temperature kills all sort of bacteria and make
product healthy and hygienic. For example, if Healthy Delight Restaurant implies the same
method in its food preparation section then it may lead them to give improved level of
satisfaction to targeted customers or guest.
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Chill: In this, it is concern with refrigerating food and ingredients right away after use
and eating for keeping food from harmful bacteria or also firm bad smell, sight, taste and etc.
For example, If Healthy Delight Restaurant adopts this method while preparing food then it
enable them to enrich its proficiency by rendering best quality of service to targeted population.
Therefore, these methods assist Healthy Delight Restaurant to keeping the food
preparation and production system from occurring hazardous diseases that maintain its standard
among competing market in a better manner (Hussey and Pittock, 2012).
M2 Compare specific examples of different approaches to planning food preparation and
production to meet differing business requirements
As the mentioned in above section that there are various types of methods and principles
which lead or empower a particular restaurant to acquire its goal in a better manner. For
example, if Healthy Delight Restaurant desires to obtain profit maximisation then its chef takes
an effort to consider several factors like purchasing branded and best quality equipment, utensils,
furniture in order to attract larger number of population Due to this effect, establishment enable
to identify current or emerging market trend and based on that they make a corrective course of
action. Moreover, it lead them to maintain its performance standard by adhering to all
government policies as well as satisfying guests need in a better manner.
TASK 4
P8 Ways to monitor food production
Food safety monitoring is one of the integral mechanism in which particular enterprise
superior regular checks or govern whole food production process in order to see whether food
safety hazards are under control or not. This is because, it enable concern to comply with all food
and safety regulation or policies for attaining increased level of profitability ratio. In relation to
Healthy Delight Restaurants, it is newly established firm within UK market who takes an
initiative in delivering wide range of food items in a better and high quality. Due to intense level
of rivalry among several restaurants and cafeteria market, it impose huge difficulty on Healthy
Delight Restaurant in decision making process. Therefore, food safety monitoring is essential for
11

Health Delight Restaurant as it ensure that the food produced by them is both safe and suitable
for consumption (Iizumi and et. al., 2013). Thus, company's superior makes an effort to keep its
preparation surface neat and clean so that they can easily enhance their profit margin rate in a
better way. Some of the food safety legislation or programmes which every restaurants must
complies that are CCP, GMP program, IFS, and many more that aid firm to acquire best position
among marketplace within prescribed time limit. In current competitive international market,
consumers or guests re increasingly becoming aware of food hazards and demand quality food.
Thus, Healthy Delight Restaurants will also undergoes with food monitoring activities within its
functional areas that help them to gain positive outcome from customers and also can decrease
the intervention of government inside its business function. However, Healthy Delight
Restaurants also goes through the monitoring activity of UK legislation authorities as they adopts
different ways to govern the process which are given below:
Inspection: This phase is concern with those factor which states that it is a process of
examining the food in order to assure wholesome and clean products which is free from unsafe
microbes or chemical contamination at the time of production, processing, packaging. The main
aim of food sector is to ensure best quality of products for maintaining consumer safety and also
thriving business in an impressive and productive style (Lin and et. al., 2014). There are various
types of conducting inspection program inside particular establishment internal business
environment are manual inspection or automated visual inspection for enhancing the quality of
food items in a better mode. As the time passes technologies and complexities increases at a
faster pace that impose huge challenge over inspection team for performing their duty in a
amended way. This is because each method are differ from each other in terms of cost and
money. Therefore, in context of Healthy Delight Restaurants, it makes an attempt to invite
inspection team within its functional areas. It involves ingredient audit, quality audit, freshness
audit and so on, that lead company to accomplish its task or objective in an effective manner and
also can strengthen it brand image among competitor marketplace. Furthermore, some aspects
which Inspection team involves that are read barcodes and printed text, distinguish between
various package markings, identifying missing components, product size or shape, checking for
inadequate seals for maintaining efficiency and hygienic.
Observation: This method is undertake by Hazard Analysis Critical Control Points
(HACCP) mechanism for keeping the brand and food quality in a better way for longer period of
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time. However, HACCP is a system that render framework for monitoring or governing total
food system, ranging from harvesting to consumption in order to minimise the risk of foodborne
illness. Along with this, the implication of HACCP procedure is wholly based on technical and
scientific principles that assure safe food. In today's competitive cafeteria and restaurants
marketplace, this procedure has been widely used by several firms as it viewed that it is one of
the most effective resource to reduce and protect foodborne illness. Therefore, if Health Delight
Restaurant makes an initiative in adopting this process then it help them to avoid poisoning
targeted customers, enriching the food safety standards as well as properly organising the process
in producing safe and healthy food on the basis of guests demand or preferences (Altenburg and
Pegels, 2012).
Equipment Readings: Under this component, it signifies that there is a group of
individuals who render innovative process solution and supporting the food industry in managing
the brand value within industry. In addition to this, equipment reading activity examines the
machinery or tools of firm which they utilise for food preparation or production and monitors
whether they are using it properly or not. Based on such outcome, organisation can take
corrective course of action that lead them to gain competitive advantage as well as sustainable
profitability ratio. However, Health Delight Restaurants ascertain its entire process properly and
according to that obtains advanced techniques or machinery which lead them to serve food
without getting delay and also it benefit them in achieving increased level of productivity or
brand image (Ewert and et. al., 2015).
Therefore, the above discussed methods enable Healthy Delight Restaurant to comply
with all government legislation and also to keep its business premises hygienic and safe that lead
them to place their brand in a better position and also can cop[e up with all sort of challenges in
an innovative or productive style.
P9 Impact of deviations in introducing processes and procedure
As per the current scenario of restaurant and cafeteria marketplace, each and every
consumers are highly sensitive and aware regarding hygienic and healthy food. Due to which,
establishments face several difficulties inside its business function in terms of managing the
working process of staff as well as kitchen preparation surface. However, adoption of
appropriate government policies or procedures among working environment influence chef
ability in decision making process. This is because business environment is a dynamic in nature
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which keeps on changes as per the customer demand or need. Therefore, Healthy Delight
Restaurant makes an effort to implies different sort of procedures or government guidelines into
its functional area in order top enlarge its market share or size in a better manner (Lipper and et.
al., 2014). Some of the government legislation which every restaurant have to implies into its
working surface are Food and Safety, Prevention of Food Adulteration Act, Vegetable Oil
Products Act and functions of Food Standard Act,m Food Safety and Hygiene Act and many
more for obtaining profit maximisation within prescribed time limit. However, for
implementing such types of policies impose some deviation over Healthy Delight Restaurant's
internal and external business environment which are as follows:
Financial: Under this determinant, it is regarded as one of the initial source for any sort
of execution or processing the task in an hospitality industry. So, it is important for Healthy
Delight Restaurant's manager to make enough amount of funds for accomplishing the goal in a
improved way. Moreover, before approaching several fund sources, company makes an attempt
to identify current trend of market that help them to achieve their pre determined objective in an
amended manner.
Human: For obtaining sustainable proficiency ratio, Healthy Delight Restaurant
approach various recruitment or selecting process so that they can easily reach large number of
population in an better manner. However, organisation superior determines the potentiality or
abilities of each applied personnel and based on that place them in a proper position. Due to
which, it encourage every manpower to put their best contribution towards an accomplishment of
Health Delight Restaurant goal or objective in a stipulated time frame.
Equipments: For making the food preparation and production system effectively, Health
Delight Restaurant examines the requirements of kitchen surface and according to that purchase
innovative and productive materials. With the help of this, establishment can maximise its profit
margin ratio and also can place Healthy Delight Restaurant brand in a best position (Vermeulen
and et. al., 2012).
Therefore, Healthy Delight Restaurant consider the above elements as it lead them to
attain high level of profitability and productivity in a desired time frame.
M4 Compare approaches to monitoring food production and their success in identifying potential
variances, their impacts and how these are dealt with
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As mentioned earlier, there are different types of monitoring the food production system
which includes inspection, observation and equipment reading that help organisation to gain
competitive advantage among competitive industry. Therefore, if Healthy Delight Restaurants
makes an effort to render best quality of product or service to targeted guests then it can reduce
an intervention of government or legal authorities into business function which enrich its
proficiency ratio. On the other hand, if establishments fails to adopt the same into its food
preparation and production system then they may have to undergoes with huge consequences
which decreases the brand value of Healthy Delight Restaurants among competitors.
Furthermore, there are several other factors which is necessary for existence of company into
current market i.e. financial, human, equipment. Therefore properly delegating the resources
enable fim’s chef to attain sustainable productivity in market.
D2 Appraise specific examples of different approaches and methods to planning food preparation
and production and make recommendations to SOPs for maximising quality and efficiency in
operations, identifying variances and actions to be taken
For surviving within industry longer time frame then it impose negative impact over its
productivity and proficiency ratio. For example, if Healthy Delight Restaurants ptovide better
training and development programs to its workforce then it reflects in enhancement in
company’s. Along with this, various types of food preparation and production aid Helathy
Delight Resturants to adopts cleanliness, ventilation, pest control, and anymore which enrich its
profit margin ratio. Moreover, different monitor types enable firm to maintain its kitchen area
and also to attract wider range of population.
CONCLUSION
To recapitulate the report it has been signified that food production department is one of
the major function which is wholly concerned with fulfilling the need or demand of guests in a
better manner. This is because it assist organisations to acquire best position within competing
marketplace as well as enable them to enlarge their market share or size in an innovative and
creative style. Along with this, there are various strategies or tactics which help company to
examine its internal and external business environment as well as help them to maintain better
working environment for acquiring positive perception from targeted population. In addition to
this, different sort of methods or ways help enterprise to improve their overall performance and
can keep their working area hygienic or clean. However, proper allocation of available resources
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within business premises empower them to gain competitive advantage and assist firm to attain
sustainable profitability ratio in a stipulated period of time.
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