Evaluation of Food Production Systems for Kitchen Lounge Restaurant

This report critically evaluates and compares various food preparation and production systems, focusing on their design in relation to business and customer requirements, specifically within the context of the Kitchen Lounge restaurant in Edinburgh, UK. It explores traditional, centralized, prepared food service, and vacuum cooking systems, analyzing their advantages and disadvantages. The report examines factors influencing kitchen designs, including galley and U-shaped layouts, and compares different food preparation methods like baking, frying, roasting, and broiling. It assesses approaches to planning food preparation and production, making recommendations for standard operating procedures (SOPs) to maximize quality and efficiency while identifying and addressing variances in the food production process. The conclusion emphasizes the importance of effective food production management for achieving customer satisfaction and business success, with references to relevant academic sources.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1) The critical evaluation and a comparison of a range of food preparation and production
systems and how they have been designed according to different factors in order to meet
different business and customer requirements.......................................................................1
2) A comparison of specific examples of different approaches (principles and methods) to
planning food preparation and production to meet differing business requirements.............5
TASK C...........................................................................................................................................8
3) Explain how food production can be monitored and how variation can be identified and
dealt with on their potential effects on the food production processes..................................8
4) Measure specific examples of methods to planning food preparation and production and
make recommendations to SOPs for maximising quality and efficiency in operations and
identifying variances and actions that are needed to be taken..............................................10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
The production of food is define as the preparing food products from raw materials into
final food product. In order to accomplish goals, it is necessary to manage production of food by
organisation. As the good management refers to managing all activities of production of food.
They can also motivate employees so that they can use all resources in an appropriate manner.
The hotel and hospitality management are concerned in making and delivering good quality of
food to their customers. In this assignment, food production and management of the kitchen
lounge restaurant is cover which is situated in Edinburgh, UK. They supply good quality of food
to their customers which bind clients to their restaurants. Moreover, the food production and
preparation systems and factors that influence them are also cover. The different approaches of
these systems are also discussed (Dean, 2017). In addition to this, different variances are also
evaluated that can help in establishing process in systems. These variations are measure by
standard operation procedures which help in improving quality is also covered.
TASK A
1) The critical evaluation and a comparison of a range of food preparation and production
systems and how they have been designed according to different factors in order to meet
different business and customer requirements.
Evaluation and comparison of range of food preparation and production systems
The food production is an important aspect in that has to be consider by all firms in order
to deliver good food quality and safety to their customers. As a entrepreneur I want to open a
restaurant whose name would be “The kitchen lounge” and there are some requirements which
are need to follow in food preparation and production systems. In the production of food its is
necessary to consider their preparation of food. As it is necessary to believe safety attempt in
food preparation in kitchen. The factors influencing design of kitchens are based on food
production systems in which few of elements are mentioned here.
Food Production Systems:
Traditional: In this system food is prepared on-site by heating system in kitchen. The
food are cooked according to menu and served to their customers (Ketzenberg, Bloemhof and
Gaukler, 2015). However, the kitchen should be designed according to the requirements of food
prepared in traditional food systems. These are typically used by small food processing services.
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The full attention are needed at the time of cooking and some food material are also necessary to
cooking food.
Centralised: This refers to production of food in central kitchen. In this, food are
prepared in bulk in food factory and after that it is transform into kitchens to serve customers.
The benefit of this systems is that all activity can be taken in one place. It also helps in delivering
standard amount of food to all customers. This system perform activity in reducing waste of
food. It also consumes less time of staff members in the kitchen.
Prepared food service system: in this types of systems food are produced according to
menu and packed in a bulk. The food products are keep on freezing and chilling. These ready
made food services are not prepared on site. The main advantage of this system is to separate
time duration between services and processing. This type of systems are generally acquire by
cooks in flights.
Vacuum cooking : it is one of the most prominent feature of preservation of food in food
production system. In this system, chill temperature is required which is suitable to extend life
shelf of food to make a appropriate meal. The food can be semi-cooked and raw and are packed
in proper vacuum packaging in plastic bags. This is an effective method than other food
production methods (Soon and Baines, 2013). The advantage of this is that meal can be produce
in advance. It reduces labour cost while increasing cost in food processing. It also reduces risk of
contamination of food. With the help of this, food can be deliver with safe and health without
damaging quality of food.
Comparison between different food production systems
The food production systems that can be acquire by the kitchen lounge restaurant is
traditional systems that helps them to achieve more customers with different mix and various
variety of food. This make positive outcome of restaurant by increasing their sales including
their profit. This system helps in lowering the pressure of work on employees. It evolve in
reducing production cost which means of food can be delivered at low cost. It helps in
developing satisfaction of customers by providing good and high quality of food which is needed
by restaurant to achieve more profit in their business (Chagunda and et. al., 2016). The other
methods can be used in order to deliver more clients which increase productivity and profitability
of organisation. The centralised can deliver food in bulk from which large number of people can
be attract towards food. The other chilling method can be used to preserve food with extended
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time quality. The vacuum cooking can acquired by organisation in order to prevent food from
various bacteria. This help organisation in developing safety and healthy quality to customers so
that higher number of clients can be achieved.
Evaluation of preferred food production system
The food production method that are used by the kitchen lounge restaurant is traditional
system of production. This method help in insuring about advantage of system that raise quality
of food. However, the other methods can also have some advantages and disadvantages which
influence sale of company. The traditional system are not attain by younger people as they prefer
some other foods. While centralised system can effect the image of business by affecting food
quality. As the food are produce in large scale to deliver higher number of customers.
Factors that influences designs of different types of kitchen
With the changing needs and wants of the customers the designs of the kitchen changes.
There are different designs of kitchen and there are various factors that affect those design and
they are given below:
Galley kitchen: It is also known as parallel kitchen and considered to be an efficient
layout. It is suitable for small spaces as in this serving and cooking can be done at one place. In
this cabinets are designed easily as the concern is not related with the corners.
Factors affecting Galley Kitchen: Various factors that affect the galley kitchen include:
 Cost effective: The factor that affects the design of the kitchen is the budget of the owner
of the house but this type of kitchen is cost effective for the owner.
 Space: The other factors that affects the layout is space and it can be designed for small
space but gives a feel of larger area.
 Flexibility of Modification: In this the modification in regards to cabinets can be done
easily as per the available space.
One wall Kitchen: This type of kitchen is suitable for the studio flats and loft apartments as
they require minimum space for the same. All the work centres of the kitchen are placed in one
line but it may not be suitable to each and every person as the space between different centres is
minimum.
Factors affecting one wall Kitchen: Various factors that affect the one wall Kitchen are:
 Cost effective: The one wall kitchen are also cost effective as in this neither various
appliances are installed not various cabinets.
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 Space: The space required for planning this layout is not much as they are designed on a
single wall. All the centres such as for cooking, storing etc. and on the same wall which
can be messy for a large family.
 Flexibility of Modification: As the space is limited so the modification in them are not
possible due to which people have to consider this factors before they plan to have this
layout.
U-shaped Kitchen: In this layout of the kitchen there are three walls of cabinets and
appliances. Such kitchens are suitable for the people who spend a lot of time in the kitchen and
have a large space as this provides and additional counters and cabinet space.
Factors affecting U-shaped Kitchen:
 Cost effectiveness: This option is not budget friendly to the owners as for this they have
to spend a lot of money as various appliances need to be installed.
 Not suitable for small spaces: If this designed is planned in small space then it can make
the kitchen look cramped as the floor space will be utilised entirely by the sitting area and
cabinets.
 Large cabinets: In these kitchens large cabinets are installed otherwise the kitchen will
not look classy and if they are planned well then it may look bulky. Due to this the
flexible of making changes is quite difficult and expensive.
Food preparation systems
There are some types of food preparation systems which are discussed as follows:
Baking: In this, the food is prepared through convection method by using oven for long
duration of time.
Frying: this method of cooking food is occur by using oil. This method were derived
from ancient Egypt techniques. There are some other cooking techniques which includes fan,
pressure and deep frying (Starbird and Amanor-Boadu, 2017).
Roasting: it is based on dry heat cooking method. In this food is roasted from outer
surface which enhance the taste of food by becoming food in brown colour. The searing, grilling,
barbecuing, etc. are some method which can be used in roasting.
Broiling: this methods refers to cooking of food by either heating from upper and lower
side of food.
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Hot smoking: in this method, plant and wood are burn and used to cook food by burning
through them.
Comparison between different food preparation methods
The all food preparation method are used to cook and prepare food. This develops the
taste and flavour of food as per the taste of customers. The each method develop different
flavours of food by their way of method. This develop satisfaction of customers which help
organisation to attract customers towards the restaurant (Watson, 2013). The difference in this
method can enhance taste of food. It also altered health and good quality of food with changes in
time duration of preservation of food. This method can help the kitchen lounge restaurant in
delivering a different varieties of food to their clients.
Influence on the design of a range of production
The influence of production can be influenced in number of ways such as the production
design of food that are make by chef. The help in developing interest among customers as they
influence from design and idea of food. The food production system make various design in their
system that influence people in an effective manner. But if the production system does not make
appropriate design then it can also develop drawback for company. With unique idea and design,
they can influence customers in number of ways. This help organisation in developing more
profit and increasing their market value.
2) A comparison of specific examples of different approaches (principles and methods) to
planning food preparation and production to meet differing business requirements.
Different approaches for planning food preparation and production.
Food production is one of the constant process for a business that leads management to
complete their daily or regular operations for performing earning good amount of profits.
Delicious food, minimum time delivery of food items, pleasant environment etc. to attract more
number of customers. From perspective of kitchen lounge some principles which are adopted by
organisation are as follow:
Principle of nourishment- Their are several rules, regulations and laws are followed by
restaurant for performing their operation with ethical approach. Like, environment safety is one
of the most essential aspect for kitchen lounge to prepare their food with organic process that
leads individuals to develop a healthy and balanced life-style (Wang, Rodrigues and Demir,
2019). Moreover, all operations which are performed by restaurant relates with food and it
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service. So it is essential for management of kitchen lounge to develop and design attractive
menu planning for offering detailed information about consumption of food. Example- the
kitchen lounge menu food items also provide detail related with vitamins, fibre, minerals and
many more. Along with this before starting a food business some points that must be included
are purchase of raw-material, SOP (Standard operating procedure) and food safety.
This is important to select best resources, raw-materials and suppliers for completing all
task and objectives which is used by management to perform all task and operations in
appropriate manner. It is also mandatory for organisation for increasing value and nutrition in
their products that enhances quality of food and taste also. This refers due to better demand of
organisational products it is easy to increase revenue for firm (Bremmers and Purnhagen, 2018).
The major benefit which is gain by kitchen lounge from their menu planning is to develop and
offer those food which relates with demand of customers and supply of raw-materials from
market. So all operations are performed within coordinated way. The major concern of
nourishment principle is to focus and purchase good quality of raw-material to prepare and cook
healthy and tasty food.
Principle of time and money- Time and money are the most crucial part for an
organisation which plays an essential role in achieving organisational success and
accomplishment of top position in industry. Opening a business also demonstrate complex
decisions for investor and entrepreneur because of high risk. Therefore, with standard operating
procedure it is easy for management to complete all task and operations in a easy manner. All
dishes which are prepared by kitchen lounge follow constant process to complete and prepare
good amount of food with high amount of value. Along with this it is also used by management
to generate new process for preparing food and design them as per customers preference (Emery
and Hannah, 2014). Thus, it is mandatory for kitchen lounge to implement and follow principle
of time and money to complete their food process in organised manner such as to prepare food in
less time with good taste.
Along with this by utilising good amount of raw-materials in effective way kitchen
lounge is able to gain competitive edge in market by ensuring food safety standards. This refers
food safety is also an important aspect for management such to monitor that food is prepared
with in hygiene way. So this refers to complete their work with motive of cooking substances
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that are at remote distance from allergies, food poisoning etc. in order to increase goodwill of
kitchen lounge.
Approaches that is used for food preparation
The modern era of customers and companies are more health conscious about
consumption and preparation of food items. This refers that there are various task are performed
by management which leads customers to gain top position in market. Along with this the major
concern of kitchen lounge is to implement all principle in effective way due to which more value
will be added in organisational products and services. Along with this the act relates with
performing all task and operations within better way through utilising those approaches which is
used to prepare delicious food, utilise of better raw-materials etc. Moreover, management also
oversee and prepare checklist that is used to manage and organise all task with help of top level
management. Along with this it also helps to design better food menu within customer and
company budget.
Food is prepared by all restaurant with motive of increasing their profits in small span of
time. So all task related with food production work as an important function for a food service
industry. It also refers that this is mandatory for organisation to perform their task with minimum
cost as it work to determine food and raw-materials must be of high quality. It also refers food
amount must be enough that it sufficient for fulling needs of customers in effective way. Design
of menu, recipe formation, formulating positive and comfortable environment for company
stakeholders. The plans relates with production is used to develop positive framework that
focuses on food production which is used to prepare food as per customer framework as per
customer needs through maintaining balance food safety and quality by performing all work in
appropriate manner. It results this is easy for restaurant to generate better image of food items
and company in food industry.
Food production programming and planning work as an important aspect for organisation
due to which time between production cycle is used to reduce the waste for food to cook food
with better manufacturing process through using and managing task as per SOP standard
operating procedure. This is also used for managing and operational cost by reducing waste from
company process (Ross, 2015). Along with this kitchen lounge must uses healthier approach for
performing all task within positive manner through preparing food items at low prices. Their are
different food techniques are also present in company which is used by management for roasting,
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frying, storing and preserving all food items to cook them with right ingredients and flame in
order to cook food with in proper manner to maintain balance among food items that is taste and
energy of food to attract more number of customers.
TASK C
3) Explain how food production can be monitored and how variation can be identified and dealt
with on their potential effects on the food production processes.
There are different strategies which help in overcoming variation of their food process as
the process is linked with production. This is adopted by the kitchen lounge restaurant to
identifying variation. There are some variations such as resources wastage and improper
occurrence of work that directly impacts on the goals and growth of organisation. This is
necessary for organisation to achieved appropriately. The methods are described below.
The monitoring refers to observe the quality of any production and process. This can be
achieved by proper planning resource direction. This helps in identifying raw material, machines,
assets of business production and operation in order to manage business activities. The cost can
affected in number of ways such as transportation, manufacturing process and stock list. So it is
necessary to measure these factors so that food production can be measured (Fox and
McLaughlin, 2018). This measures can help in producing positive outcomes of the company
which assist the organisation in planning effective production activities. the kitchen lounge
restaurant, needed to develop a team which can establish production plan in systematic manner.
By this, effective resources can be developed and use effectively while producing food which
result in positive outcome of company.
The food production can be measured through feedbacks so that customers can review
about facilities, management and food taste of food. This help the organisation to make further
improvements so that productivity can increased. This measures are need to be identify as it
reduces productivity of restaurant as the customers can rely on other brands. This will bring
negative outcome of the company by decreasing their market value.
There are different strategies that are attain by managers to solve variances in an
organisation. So, it is necessary to resolve variances appropriately of restaurants. Some methods
are described below.
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Planning: it is necessary to planning about raw materials and equipments in a restaurant.
It involve the planning about all requirements that re necessary for an organisation. In the kitchen
lounge restaurant need to consider these factors so that high productivity can be increased.
Equipment maintenance: The efficiency of machines can be enhance by staff members
who are working in a restaurant. They staff members need to be fully trained so that they can
properly use machines and equipments. In the kitchen lounge restaurant, the chief chef provide
effective training program to their employees so that they can maintain machines and equipments
by themselves in case of any problem. There are some machines such as cooking range
ventilators, etc. are necessary to maintain by capable employees (Schaltegger and Burritt, 2014).
This can increase over all production of company as employees use machines at optimal level.
This can help in resolving the variations that are occur due to non maintenance of machines and
equipments.
Convention: This method consider the requirements of clients when they receipt the
services of the kitchen lounge restaurant. This method refers to individual who go out for dine on
expensive places. In this, purchasing of raw materials and cooked them to serve customers are
also included. In restaurant, it is the basic method of production of food.
In hospitality sector, customers acquire high expectation towards their services. In the
kitchen lounge restaurant, there are different deviation are found which reduce profit of the
company. The deviations that are found in restaurant such as quality of food and non response of
chef. From this context, quality of food become a major consideration in restaurant. The
restaurant promises to serve good and healthy quality of food but the deviation are observed that
some of food products are not have good quality as they lack some nutritions (Anderson, 2017).
Due to this, the concern of customer are decreased. From this deviation, existing customers also
raise question on nutrition quality of food.
The lack of quality also decreases the process of production of food as clients are not
satisfied from services of restaurant. This result in negative impact of image of restaurant which
also effect market position of restaurant. As the productivity decreases, the load of coast occur
on restaurant. This also effect in process of food production of the kitchen lounge restaurant in a
negative manner. So, with the increase of productivity of restaurant, the food process can be
achieved in an appropriate manner.
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The assurance of quality can raise the satisfaction level of customers which leads to
production of high quality food in an effective manner. In addition to this, the skilful employees
can increase productivity by lowering deviation in company. This can also uplift work efficiency
of employees which develop long term outcome of business organisation. So, reducing deviation
in an effective manner can incline productivity, profits, etc. It can also keep up employees to
work in restaurant.
With the help of continuous monitoring, from which effective control and quality can be
handled of food in kitchen. By this, improvement can be done on daily or immediate basis by
monitoring equipments and machines in kitchen (Thapa, 2013). The quality of food can be
increases by number of ways such as selection of raw materials that are free from hard
chemicals. With this, quality of food can be increased which are serve to clients. The demand of
new machines can develop a large impact on menu of business. This reduces requirement of
customers which decrease global market value of restaurant.
4) Measure specific examples of methods to planning food preparation and production and make
recommendations to SOPs for maximising quality and efficiency in operations and
identifying variances and actions that are needed to be taken.
Different approaches and methods of planning food preparation and production
Methods of food production planning Food orders: The preparation of food can be done according to ratio of order that are
received by restaurants. This also involves managing raw materials there are used for
food production. It also help in increasing more productivity as the company reaches
more delivery orders on time. This also developing more clients and orders from which
profit of the company can be increase (Romoser, Marroquin-Cardona and Phillips, 2013).
For example:- the kitchen lounge restaurant receive order according to people are present
in their restaurants.
 Staffing requirements: When the more orders are achieved by it is necessary to require
more staff members. This reduces the level of burden of work which need to be identify
by restaurant. In some cases, orders are not much received by restaurants so in this time
staff members are also not ideal in restaurant business. For example:- the increasing
productivity of the kitchen lounge restaurant, the company needs to require more staff
members so that services can serve appropriately.
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Methods of food production Menu developments: In order to raise productivity of restaurant, it is necessary for the
restaurant to develop food menus according to season or customer demands. With this,
various different types of food can be produce according to want of customers (Drucker,
2013). For example:- the kitchen lounge restaurant develops different changes in their
menu according to season and clients taste or needs. This helps them to attract more
customers towards their restaurant.
 Number of guests: The prevention of food wastage is an important aspect in food
production method. So, it is necessary to figuring number of guests from which food can
be produce according to them. For example:- In the kitchen lounge restaurant, the food
are prevented from being waste by identifying the number guest that are occur in
restaurant.
Recommendations related to SOP for improving quality
It is necessary for restaurants to deliver good quality of food to clients by following some
safety standards. By this high values about food and food company can be created among
customers. So, it is necessary to modify standard operating procedure which help in maintaining
good quality of food and services. It also help in attaining maximum number of clients from
which they are attracted from procedures and quality of food industry (Steenhuis, Poelman and
Vermeer, 2014). This also assist in developing brand image of organisation which help in raising
more profit with in their company. With the help of SOP, variances in restaurant can be
identified. There are some variations that are identified such as improper work and resources
wastage can be effectively measures. The SOP can identify the cause of resources wastage that
are occur in restaurant at the time of processing food. The improper work from employees which
lead to occurrence of various variations in an organisation can be measured.
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CONCLUSION
From the above assignment, it has been concluded that there are number of range of food
production and preparation that occur in a system of organisation. There are designed according
to factors that are needed to increase profit of the organisation. The production of food can be
produce according to customers needs and desire which result in building profit and productivity
of organisation. There are various approaches that are used in planning of preparation and
production of food in order to meet goals and objective of business. Moreover, the comparison
also occur in monitoring food production. It also includes identifying potential effects of food
process production. There are also some some planning in food preparation method which can be
used to enhance productivity by considering them. In addition to this, some method of
production help in measuring the changes that are needed to be implemented in organisation. The
SOPs can help in improving quality of food of organisation by reducing some variations.
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