Food Production Management in Restaurants: A Comparative Analysis

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Managing food production

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Introduction
Managing the food production is necessary for all restaurants. It is the process of planning and
controlling food production activities to maintain and balance food production operations.
Starting of a new restaurant requires proper and efficient management of food production to
ensure the effectiveness and efficiency of the restaurant (Davis et al., 2018). In this assignment
report, the management of food preparation and production will be defined by understanding the
type of different food production system and how they managed properly.
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TASK 1
Part 1
Types of the different food production system
Food production is all about preparing food in which the conversation of raw material is done
into prepared or cooked food which is served for the human use in the food production areas.
The food production process goes through many stages such as cleaning, packing, purchasing,
preparing, and adding ingredients and presenting etc. establishment of a new restaurant will
required to understand about the food production system because this system ensures the
effectiveness of food production. Three food production systems which are used by Noya’s
kitchen, the Ledbury and Hazev restaurant are presented as follows (Cheung et al, 2019).
Cook chill system
This system is based upon the normal preparation of food under this system the food is rapidly
chilled and then stored at specific low-temperature conditions that remain above the freezing
point. Under this system, the food can be reheated before serving and consuming the food. That
system requires limited staff and low investment capital and the chilled food can be regenerated
under this system (Elansari and Bekhit, 2015). This food production system is used by Noya’s
kitchen restaurant as they have limited staff and low capital.
Cook freeze system
The Ledbury restaurant is using this food production system to produce food. This system can
freeze prepared dishes and foods it is different from keeping and storing of food in a refrigerator.
This system allows the Ledbury restaurant staffs to be more productive. It increases the life of
food by rapidly freezing and storing food items. It facilitates the preservation of prepared food
for more than 8 weeks and then reheated before serving to the customers. it increases the life
shelf of food by providing continuously freezing of cooked food (Elansari and Bekhit, 2015).the
food production process starts with preparing the food then blast freezing, reheating and then
served to the customer
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Sous-wide system
This system defines the process of vacuum-sealing food in a plastic bag. This system can be
categorized into two systems souse vide cook-chill under which the food is prepared, chilled and
then reheated to serve to the customers. Under the souse- wide cook freeze which is similar to
the souse vide cook-chill but the food is chilled after reheating. In the souse, wide system
cooking is done by steam and then cooling and chilling the food at a fixed temperature rate. This
system is used by Hazev restaurant in its food production process (Wu, 2018).
The design of different food preparation and production systems and influences on them
There are many elements which influence the design of different food production systems. The
design of a kitchen system should be cost-effective and reliable and to start a new restaurant
business it is essential to understand the influences which impact the food production systems.
Layout of kitchen
The layout of the centralized and on-site kitchen is different from each other. In the centralized
kitchen, it requires large space and hygiene area as well as several utensils and equipment to
cook the food. While in an on-site kitchen it requires less space and equipment (Lee et al., 2015).
Flow of work
In the centralized kitchen, many people work to get involved in a large amount of food
production and that increases the flow of work in the kitchen. While in the on-site kitchen system
the flow of work is balanced due to the availability of the low space and staff. If the flow of work
is high then a restaurant should use a combination of centralized and on-site kitchen system (Lee
et al., 2015).
Ventilation
The cleaning and cooking food generates a high amount of heat and ventilation is necessary for
that system where a large amount of food is cooked. In the centralized system, the ventilation
size of a centralized kitchen is large in comparison with the on-site kitchen (Springmann et al.,
2018).
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Utilities and other equipment
Every kitchen in a restaurant requires many necessary utensils and equipment to prepare and
cook the food. These pieces of equipment help store, packaging and movement of the food. In a
centralized food production system, a large number of utensil and equipment are used while in an
on-site kitchen it requires less equipment’s (Lee et al., 2015).
Structural surfaces
The size of doors, walls, ceiling and windows should be decided based on the size of the
restaurant. Under the centralized kitchen, the size of doors and walls is large enough to facilitate
the food production process while in the on-site kitchen the size of doors and windows are
capable enough to facilitate the movement of staff and food in the restaurant areas (Lee et al.,
2015).
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Cost consideration
Cost is the essential factor must be considered while selecting a production system design. The
centralized production system requires a higher cost while the on-site kitchen requires less cost
in comparison with a centralized production system. Cost-effective kitchen system will provide
benefit to a new restaurant (Springmann et al., 2018).
Maintenance of the kitchen and f floor as well as receiving and storage of the food influences the
production system design.
Comparison and contrast of different food production systems
Food productions system of these three restaurants is different in terms of their size, structure,
cost and advantages. These food production systems ensure timely delivery to its products by
preparing fresh food for its customers. A restaurant can take advantages of the different
production system to achieve competitive advantages in the market.
Under the traditional food production system, the food is instantly prepared and ready to serve to
the customers and it provides fresh food for the customers while the modern production system
like sous-vide system is focused on serving fresh food by packaging it into plastic bags and it
also reduces the risk of damages of food (Cheung et al, 2019).
The cook-chill system does not produce the fresh food as it cooks and freezes the food items for
its final consumption this system may save time, cost and energy and also reduces the workload
of the staffs (Cheung et al, 2019).
Under a centralized food production system, a large amount of food can be produced to serve a
large number of customer needs while an on-site food production system serves a small number
of customers. Centralized food production system provides benefits to the big restaurants who
want to produce large quanitity of food (Cheung et al, 2019).
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Part 2
Determination of Some principles used to plan food preparation and production
Noya’s kitchen, the Ledbury and Hazev restaurant follows some specific principles to follow
during food preparation and production process. The management of the restaurant should define
some policies regarding food production system to maintain the safety and cleanliness in the
production system. There are 4 principles identified based on the information collected from
these three restaurants these are described as follows (Gruchmann et al., 2019):
Cleanliness
During the food production and preparation process, all the kitchen staff should wash their hand
with soap and water to maintain the hygiene factor in the kitchen. The staff of the kitchen is
needed to clean the surfaces of the kitchen to reduce the fear of viruses and bacteria. Cutting
board, reusable grocery bags, food and other utensils should be cleaned properly (Marsde, 2018).
Separate
The ready to eat food should be separated from the raw food to prevent them from foodborne
illness. The staff should give focus on food separation at each step of food production. The raw
meat and seafood should be kept in plastic bags. The plastic reusable bags should be washed
with hot water (Marsde, 2018).
Cook
To destroy the harmful microbes the seafood, poultry and egg dishes should be cooked at a
particular minimum safe temperature. The food should be cooked and held at a safe temperature
so that the kitchen staff can not harm themselves. To measure the temperature of the cooked food
the manufacture’s instruction must be followed by the kitchen staff. Food thermometers are used
to measure the hotness of cooked food (Marsde, 2018).
Chill
The food should be chilled at the recommended temperature such as 30°F to ensure that normally
chilled food is served to the consumers. The quality of the food should be maintained before
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delivering the food to the customers. The safety measurements should be undertaken by the
workers and staff of the restaurant (Marsde, 2018).
Food quantity production
The food should be cooked in a balanced quantity it should not be small or large enough. To
avoid the wastage of food the quantity of food production should be maintained (Marsde, 2018).
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Space allocation
When high production of food is required then the space allocation should be large enough to
conduct the food production activities (Marsde, 2018).
Methods for planning food preparation and production with examples
There is various food production and preparation methods are used in Noya’s kitchen, the
Ledbury and Hazev restaurant to conduct the food production process. Cost-effective food
production method should be used by a restaurant to provide best food services to the customers
and that also provide advantages to a business. Some methods of food production and
presentation are as follows: (Bokulich et al., 2016):
Conventional
In this food production method the restaurant purchases raw material that Is stored by its workers
later and then cooked and served to the customers. Conventional food production method is the
norm in Hazev restaurant and the staff needs to prepare the raw food ingredients early to give
best meal services. The raw food is purchased in the small quantity for convenience foods. It is
an expensive method because manpower is needed to operate this process (Schlüter et al., 2017)
Centralized production methods
This method involves separates the services and production components. The food cooked under
this method is transferred to different distribution networks and it can be transported to many
ready to serve states. The food is cooked at the one place and then transporting it where the food
is needed to be served it is a very costly method because of transportation and storage cost
(Cheung et al, 2019).
Convenience
Convenience food is prepared ahead of time and it saves valuable time for a restaurant.
Convenience food is prepared or cooked instantly to serve the food need of the customers and
this method delivers fresh food for the customers (Cheung et al, 2019).
Cook-chill method
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It involves complete preparation of the food followed by fast and quickly freezing and chilling
the cooked food. In this method once the food is chilled then it should be reheated before it can
be consumed by the customers. Its chilling function keeps the food safe and helps in delivering
desirable good quality dishes to the consumer. it is utilizing the principle of low temperature to
improve the quality of the food production process(Cheung et al, 2019).
Comparison of specific examples of approaches used to plan and production of food
There are some approaches which can be used by a new restaurant for planning and production
of food that will help in achieving business goals. Some examples of approaches are presented
below:
The menu
The menu of a restaurant helps in equipment and facility design decisions as the preferences of
the customers are changing the menu items helps in satisfying the need of the customers. based
on the menu the food preparation and production method is determined. If the food is
convenience then convenience method is used by the restaurant
Nutrition and wellness
The food items should not be based upon the popular item. Nutrition and wellness composition
should be included in food production. The customer must be informed about the number of
vitamins; carbohydrate and energy are presented in the food to ensure the customer can select
healthy food (Springmann et al., 2018).
Safety and security
Safety and security issues must be included in the food production system so the safety of the
health of the workers and customers could be maintained. Security issues have vital importance
in taking the food production system related decisions (Springmann et al., 2018).
Legislation
The new restaurant needs to follow some rules of government before conducting the food
production process such as food hygiene act 2006 to maintain the hygiene factor in the food
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