Food Preparation and Production Management Report for Hazev Restaurant

This report provides a comprehensive analysis of food production management at Hazev Restaurant, a leading Turkish restaurant in London. It explores various food preparation and production systems, including baking, microwave cooking, frying, cook freeze, cook chill, and sous vide. The report examines the influences on the design of food preparation systems, such as pest control, cooking range, and ventilation. It also details key principles and methods for planning food preparation and production, like time and money, nutrition, conventional, and convenience methods. Furthermore, the report discusses the resources required for consistent, safe, and timely food production, including raw materials, gas, power, and water. It outlines the processes and procedures necessary to ensure resource availability, such as capacity and demand management, resource utilization, and progress tracking. The report concludes with a discussion of standard operating procedures and the potential effects of deviations to established processes. The report offers valuable insights into the effective management of food production in a restaurant setting.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Range of various types of food preparation and production system.....................................1
P2. The influences on design of a range of food preparation and production system................2
TASK 2............................................................................................................................................3
P3. Key underlying principle for planning food preparation and production.............................3
P4. Key methods for planning food preparation and production, providing specific example. .4
TASK 3............................................................................................................................................4
P5. Resources required to deliver a consistent, safe and timely food production operation.......4
P6. Processes and procedures required to ensure resources........................................................5
P7. Produce standard operating procedures to ensure food production......................................6
TASK 4............................................................................................................................................7
P8. Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation.......................................................................7
P9. The possible effects of deviations to established process and procedures............................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................8

INTRODUCTION
In every hotel or restaurant, food production management is considered as the essential
work that aids them to prepare and produce food. This is the procedures through which restaurant
can accumulate out the productivity of businesses as well as optimised capability (Amorim and
et.al., 2013). For this report the chosen company is Hazev Restaurant which is the leading and
best Turkish restaurant that offers exciting traditional Anatolian cuisine tastes at their finest. Its
headquarters is in London, UK. The purpose of this report is to explain the various types of food
preparation and production system. Influences on design of food preparation and production
range and key principle for planning it. Key methods for planning food preparation and
production as well as resources required to deliver a consistent, safe and timely food production
operation. Standard operating procedures to assure food production meets key performance
indicators. Apart from this, possible affects of deviation to established process and procedures
are also mentioned in this report.
TASK 1
P1. Range of various types of food preparation and production system.
Food preparation is considered as the creative skills for making various dishes. This
encompasses a huge range of methods techniques, tools as well as combination of ingredients for
improving the flavour or digestibility of food. Food production is considered as an essential
department that are involved into food preparation. This is the procedures where raw material are
cooked, combined as well as changed to make dishes. In Hazev Restaurant, various types of food
preparation as well as production system are used. Some of them are mentioned below: Baking: This is considered as one of the essential methods of preparing food. It combines
the dry heat action with that of steam that is produced while food is prepared. This can be
processed by using oven or tandoor. In Hazev Restaurant, this food preparation system is
used so that they can prepare several kinds of dishes such as cakes, breads and so on.
They utilise this particular system as baked foods are crisp, soft, porous inside etc. Microwave cooking: This is considered as the current methods of food preparation. It
includes utilisation of high frequency electromagnetic rays that penetrates within food. It
generate frictional heat through establishing vibration into the food (Bastian and et.al.,
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2013). In Hazev Restaurant, this particular food preparation system is used as it is the
fastest methods which help them to cook food quickly an on time delivery. Frying: This is considered as the methods that is utilised to prepare food items in oil or
immersing into hot fat till brown. It is categorised into four that are deep frying, shallow
frying, sauteing and dry frying. In Hazev Restaurant, this food preparation methods is
used so that they can provide several number of dishes such as samosa, chips, puris etc.
to their customers in order to satisfy them
Various kinds of food production system:
Some system that are utilise in food production system are explained below:
 Cook freeze system: It is one of the effective food production system that utilises blast
freezer for storing prepared food items into refrigerator (Farmery and et.al., 2014). In
order to improve catering operative activity into production division of Hazev Restaurant.
They decide to execute cook freeze tools for deep freezing the food packets that permit
efficacious usage of kitchen workers for producing more revenue within business.
 Cook chill system: This is the effectual system of food production where dishes have
been friezed through (0- 3°C or 32-37 °F) low temperature. In Hazev Restaurant, this
food production system is used so that they can able to serve hot dishes to their
consumers. Moreover, it is cost effective technique as well as need smart staff while
performing on these machine.
 Sousvide: This is considered as the form of cook chill that includes a vacuum sealing
into plastic sachets, cooking through steam as well as then quickly cooling and chilling.
This particular food production system is utilise by Hazev Restaurant so that they can
provide vacuum sealed food into plastic packets to its clients.
P2. The influences on design of a range of food preparation and production system.
In Hazev Restaurant, various types of food preparation and production system such as
baking microwave cooking, cook chill etc. are used. The factors that influence in creating a range
of good preparation an production are explained below:
 Pest Control: This is the factors which influences a design a range of food preparation
and production system as there are possibility that insecticides as well as pesticides can
comes from any door or hole which harm the restaurant foods in kitchen (Iizumi and
et.al., 2013). When Hazev Restaurant was designed, their management done contract
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with pest control firms in order to remove insects on weekly basis within the
environment of restaurant. It aids their managers to facilitates clean and healthy working
culture to their staff and customers.
 Cooking range: This involves gas and electrical equipments which are related with
moveable cylinders in large kitchens. Hazev Restaurant concentrate upon safety of its
employees in new restaurant. These initiatives are consider through respective restaurant
as it aids them in enhancing productive work efforts from employees that will outcomes
in development of brand loyalty.
 Ventilations: It is considered as the factors which involves equipment that removes
steamy fumes, oiling smells while putting chimneys within all kitchens (Maseyk and
et.al., 2017). Ventilation are essential component that consider for the safety of all
employees working in restaurant. In Hazev Restaurant, managers should executed
various number of chimneys into the department of food and production in its new
restaurant. So that staff do not have to comprise with their health and it can get
improved.
TASK 2
P3. Key underlying principle for planning food preparation and production.
Food preparation is considered as the continuous procedures in all the restaurant that aids
to prepare dishes for its consumers at an unique point. Hazev Restaurant use some key principles
for planning food preparation and production are mentioned below:
 Principles of time and money: At the period of food preparation and production, it will
be essential to undertake both time as well as money while preparing and producing
dishes. Therefore, it comes from important procedures that aids Hazev Restaurant to
prepare secure and cost effective food. Moreover, it also helpful to develop effectual
decision on customers health.
 Principle of nutrition: Herein, planning for nutrition will be consider at the time of
preparing and producing food (McClanahan, Allison and Cinner, 2015). Hazev
Restaurant should have clear information about guest's diet as well as examine its tastes
and choices before making food. It will be only possible through asking their preferences
and habits of eating.
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P4. Key methods for planning food preparation and production, providing specific example
Food preparation and production is refers as the one of the crucial aspects for all
restaurant in order to have effectual control upon preparation quality or quantity for saving cost.
therefore, some of the key methods which are used by Hazev Restaurant for planning food
preparation and production are explained below:
 Conventional: It is considered as one of the essential method that provide knowledge
about consumers desired when they visit famous restaurant such as Hazev Restaurant for
assuring about consumers satisfaction. Conventional planning is something that one
desired when people go to spend time as well as dine in any famous restaurant (Padoch
and Sunderland, 2013). It is the kind of planning that includes raw food items buying that
staff will store, cook and used into cooking dishes. Conventional food production is the
standards where employee's work early to make raw ingredients for food services.
 Convenience: Herein, Conventional food are that things which prepared before time with
the aim to save restaurant precious time or more cost. These choices that has
conventional food item that depends upon whole formation. It is compulsory to perform
planning for consumer's, that not all of them consider convenience food as a part of its
diet. For example: Many times, Hazev Restaurant prepare conventional food so that they
can save their time and cost as well.
TASK 3
P5. Resources required to deliver a consistent, safe and timely food production operation.
Within all restaurant, food production is considered as one of the critical procedures that
includes various circumstances such as cost, manpower, safety measures and many more that is
useful to deliver safe and on time food production operation. Some of the resources that are
required by Hazev Restaurant for delivering consistent, safe and timely food production are
mentioned below:
 Raw material: It is considered as the fundamental resources which involves raw food
items, tools and many more which will be helpful to perform the production procedures.
All raw material have their own value as well as with the assistance of that, food quality
will be maintain (Papargyropoulou and et.al., 2014). At the time of food production
activities, chef of Hazev Restaurant have to make checklist that shows needed as well as
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availability of material before starting production procedures. Moreover, it also have to
assure that whole raw material will be stored with the help of food productive system.
 Gas, power and water: At the time of efficacious food production procedures, chef of
Hazev Restaurant is required to assure that power, gases and water have to be available.
Without all there resources, food can not be prepared. Thus, this will leads towards
preparation procedure closure down at prominent basis. So, respective restaurant need to
assure about resource availability which leads to effectual accomplishment of food. Gas
is considered as the crucial for cooking as well as frying food products, electricity is
needed to facilitates power to production unit and aids to operate electrical tools.
P6. Processes and procedures required to ensure resources.
Within all restaurant, there are various resources like cost, raw material etc. that is
required to handle effectually for accumulating their results into appropriate manner. So, few
process and procedures which are required by Hazev Restaurant are mentioned below:
 Capacity and demand management: This is essential to perform whole approximation
of valuable resources through chef on level that which resources are needed at what
quantity and etc. Its main responsibility is to check resource availability then analysis
demand and supply (Rasul, 2016). It will be performed through preparing checklist for
knowing resource requirements. Therefore, chef of Hazev Restaurant required to realised
that resources which are needed like raw vegetables, grains etc. are to be available at
correct time.
 Resource utilisation: This is considered as the proactive procedures with the assistance
of that any provided inputs take place. The main accountability of Hazev Restaurant
chef is to assure that effective resources are to be available at right time. Resources like
raw material, gases, electricity and so on. Will be required to be sufficient as well as
planned in order to save extra cost other than resources.
 Progress as well as time tracking: Herein, progress with resource management will be
lead as well as track buying of resources within an efficacious way. It aids to includes
purchasing and storing raw material at appropriate areas. Moreover, it assists the chef of
Hazev Restaurant to track on progression for purchasing new material as well as keeping
the effective information about that.
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P7. Produce standard operating procedures to ensure food production.
SOP is also considered as the standards operating procedures that is a set of particular
process to the operation of business. This is useful to explain activities that are essential to
accomplish task as per the regulation of the industry (Reed and et.al, 2013). This is very
particular to business level that is useful to explain desired practices within whole businesses in
which standard of quality existed. Hazev Restaurant have few essential norms, process and
policies that one's required while enhancing business activities. Respective restaurant
management have to develop the process that is mostly comprises of definite standards with the
assistance of that food production will meet their KPI.
Creating a standards operating procedures is regarding whole of their process as well as
documenting them. These process are crucial to check KPI for rising their business operation in
optimised manner. Few significant valuable SOP are mentioned below:
 Finance and administration: At the time of all these standards, accounts receivable like
accumulating as well as billing procedures will be considered. Billing regarding raw
material purchasing, accumulation from debtor's will be considered for maintaining the
procedural records. Moreover, it will includes enhances cash inflow, rather than meeting
whole types of payment to purchase productive products. Herein, the aim aim is to assure
upon fund flow into business enterprises like Hazev Restaurant for continuing their
operations with their own restaurants.
 Employing staff: It is considered as the process that deals with individuals job
description. After accomplishing the procedure of recruitment then the main focus is on
employee retention with providing appropriate training to person at effective way.
Herein, corrective action will be consider for raising performance as well as also assuring
discipline in production procedures. Moreover, people performance review will be
performed within care to assure that business can meet key performance indicators on
effectual as well as productive way.
 Production or operations: In respect of Hazev Restaurant, it will include production
line steps where specified process will be considered while producing food for consumers
as well as individuals who will want to eat. In this, their food preparing tools and
equipment maintenance will be done. For maintenance, inspection process are developed
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as well as individuals will be recruited on contracts whoo mainly seeking for
maintenance.
TASK 4
P8. Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation.
Food production procedures are used within Hazev Restaurant in which various methods
are executed through managers for identifying as well as resolving the variances for effectual
business activity flow into expanding new enterprises. Few essential methods are explained
below:
 Equipment maintenance: In order improve effectiveness of equipments, staff have to be
fully trained so that they can repair machines in any kinds of problems occurs during
production procedures (Resh, 2016). So, in case analysis are performed on Hazev
Restaurant, their chef have to provide training programmes to its staff to repair
equipments henceforward machines are precisely maintaining that machines such as
cooking ranges etc. are to be upgraded into kitchens for developing production
procedures flow and enhancing work productivity. These consideration of development
permits manages to retain proficient employees for expanding new ventures.
 Planning: Forecasting of human resources, raw material and many more are essential
aspects to operate the activities of business within restaurants. While examining demand
and supply of raw food items, managers required to approximate cost that are occurred
during production, transporting, inventory for raw products into warehouse that are to be
located near to the restaurant. Hazev Restaurant should plan in systematised manner with
relevant as well as optimum utilisation of of overall resources that are required in
accomplishing operative business flow.
P9. The possible effects of deviations to established process and procedures.
Within hospitality industry, desired are always high as well as demands are enhancing
constantly (Rogachev, Mazaeva and Egorova, 2015). Into the restaurant chain Hazev Restaurant,
gaps have identified like no response from production units for example: Chef, whose work is to
make tasty food items. Herein, quality is considered as the one of aspects that describe, Hazev
Restaurant have committed to facilitates an efficacious quality to its food items but they divert
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from the commitment of quality as well as initiated concentrate upon gaining procedures. Here,
deviation is assurance of food quality because of that restaurant realised that their whole food
quality get minimised and dining to their clients. This will leads towards reducing restaurant
quality assurances to their consumers on optimised services stage.
Lack of quality assurance have minimised the food production procedures of their
restaurant that they provide to its clients on proactive basis. Because of declining into quality,
they have to suffered with problems of consumers attribution as well as low progress into future
food production.
Positive impact will be cost burden on respect restaurant as well as that will easily move
towards reducing the business productivity and raising their output. On procedures, effects of
deviation is more as well as possibility of affect upon performance is also located here. It have
been outcomes in producing long term results for business operation (Watson, 2013). Thus,
concentrate will be performed upon developing food products procedures in more effective and
relevant manner as well as specific with developing this in productive way for maximising
business productivity.
CONCLUSION
As per the above resource, it has been concluded that food production management is
essential procedures to produce food items within the business of restaurant. In restaurant, it is
important to comply norms as well as policies with assistance of that outcomes can be developed
at work proactive stage. Process as well as procedures role have proved effective for the
restaurant business as it brings cost an extra expenditure to maximise offerings quality. This is
compulsive as well as prominent to has food preparation and production system so that food
items can be made effective to meet the customer requirements.
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REFERENCES
Books and journals
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413.
Bastian, O. and et.al., 2013. The five pillar EPPS framework for quantifying, mapping and
managing ecosystem services. Ecosystem Services. 4. pp.15-24.
Farmery, A. and et.al., 2014. Managing fisheries for environmental performance: the effects of
marine resource decision-making on the footprint of seafood. Journal of Cleaner
Production. 64. pp.368-376.
Iizumi, T. and et.al., 2013. Prediction of seasonal climate-induced variations in global food
production. Nature climate change. 3(10). p.904.
Maseyk, F. J. and et.al., 2017. Managing natural capital stocks for the provision of ecosystem
services. Conservation Letters. 10(2). pp.211-220.
McClanahan, T., Allison, E. H. and Cinner, J. E., 2015. Managing fisheries for human and food
security. Fish and Fisheries. 16(1). pp.78-103.
Padoch, C. and Sunderland, T., 2013. Managing landscapes for greater food security and
improved livelihoods. Unasylva. 64(241). pp.3-13.
Papargyropoulou, E. and et.al., 2014. The food waste hierarchy as a framework for the
management of food surplus and food waste. Journal of Cleaner Production. 76.
pp.106-115.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development. 18. pp.14-25.
Reed, M. S. and et.al., 2013. Anticipating and managing future trade-offs and complementarities
between ecosystem services. Ecology and Society. 18(1).
Resh, H. M., 2016. Hydroponic food production: a definitive guidebook for the advanced home
gardener and the commercial hydroponic grower. CRC Press.
Rogachev, A., Mazaeva, T. and Egorova, E., 2015. Economic Mechanisms for Managing Food
Security in the System" Production-Consumption-Import". Asian Social
Science. 11(20). p.185.
Watson, R., 2013. Managing allergens from a food retailer perspective including an update on
allergen labelling regulation. Nutrition Bulletin. 38(4). pp.405-409.
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