Food Production and Management in Restaurants: A Comparative Analysis

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UNIT 9: MANAGING FOOD PRODUCTION

Table of Contents
INTRODUCTION......................................................................................................................................................... 3
TASK 1............................................................................................................................................................................ 4
DIVERSE TYPES of PRODUCTION ARRANGEMENTS............................................................................4
INFLUENCE OF DESIGN..................................................................................................................................... 6
KEY PRINCIPLES USED FOR FOOD PRODUCTION AND MANAGEMENT.....................................7
KEY METHODS FOR PLANNING FOOD PRODUCTION.........................................................................8
COMPARE SPECIFIC EXAMPLES OF DIFFERENT METHODS............................................................8
TASK 2............................................................................................................................................................................ 9
RESOURCES FOR SAFE FOOD PRODUCTION...........................................................................................9
STANDARD OPERATING PROCEDURES...................................................................................................11
TASK 3.......................................................................................................................................................................... 13
METHODS FOR MONITORING FOOD PRODUCTION..........................................................................13
POSSIBLE EFFECTS OF DEVIATIONS........................................................................................................15
COMPARISION OF METHODS....................................................................................................................... 15
CONCLUSION............................................................................................................................................................. 16
REFERENCES............................................................................................................................................................ 17

INTRODUCTION
This assignment is prepared to understand the process of food production and
management by the restaurants. This assignment covers different types of food
preparation and production management. In task two, it covers the major principles and
methods used for food preparation and production. Management of food products is
crucial for the timely and safe delivery of food products. It is also significant for customer
satisfaction. This is discussed in the 3rd task, in the end, this assignment focuses on a range
of food production methods and the actions needed to be taken for efficient and safe food
operations.

TASK 1
DIVERSE TYPES of PRODUCTION ARRANGEMENTS
There are numerous types of food planning and creation arrangements that help in
preparing the food. All these methods are used for the preparation of the food for the
chosen restaurant. The use of the effective production arrangement help in preserving the
quality and the standards for the food prepared Behrens et al., 2015).
For this assignment, three restaurants are selected. These are The Ledbury, Core by Clare
Smyth and The Table.
The Led bury: The restaurant is using the conventional technique of food production. This
ensures that a consumer gets new food on demand. The restaurant offers a wide range of
food item to their consumers. According to the type of services and operation management
conventional technique is compatible with the profitable working of the business.
Core by Clare Smyth: This eatery has adopted a cook-chill production arrangement this
technique has 4 steps cooking, chilling, storing and restoration. After this food is being
served/ Food is cooked typically than and then frozen at below 0-3o C temperature. The
technique is well matched for various multinational food items (Berge et al., 2016).
The Table: This restaurant adopted cook freeze production method. As their food menu
comprises of cold drinks and desserts and they are best in their taste if they are served at a
cool temperature.
Conventional food production method: this way is the most common technique used for
the production of food item in the restaurants. In this method, prepared food ingredients
are acquired in advance conferring to the menu. The preparation of the menu depends on
several factors. Some food items require partial processing and some of them need
complete production. This technique of food production is used in the business units that
prefer quality and customer satisfaction. This technique entails skilled, equipped and
supportive HR in food production (Brown, 2018).

Centralized food production method in this technique food is prepared in a centralized
kitchen and transferred to the business kitchen them and from there served to the
customers. In this type of FPM, special focus should be given to the packaging and
temperature control. As the food is transferred from the central unit to the business area
temperature control is crucial to preserve and preserving the quality of food products. This
kind of production technique is appropriate for large size food chain restaurants (Berge et
al., 2016).
Cook-Chill Production
This is the technique food is prepared and chilled in near to the ground temperature. This
technique has 4 steps cooking, chilling, storing and restoration. After this food is being
served/ Food is cooked typically than and then frozen at below 0-3o C temperature. This
process is followed by refrigeration. The end product is taken by the consumer by warming
it beforehand consumption. This arrangement is appropriate for increasing the shelf life of
food products. This arrangement is well-matched for the large and medium-size business
that produces food yields at a large scale (Guptill et al., 2017).
Cook fridge production method
In this method, food is kept under extremely cold conditions mostly under -20 o C for 1.5
hours to preserve its excellence. Cook-Freeze production arrangement assistances
restaurants preserve food from decay for a lengthier period. This can be taken directly.
This arrangement is well matched for food stuffs that needed to be kept under cooling
condition.

INFLUENCE OF DESIGN
Kitchen is the centre of restaurants. Good and well preservinged improves the quality and
safety of the food produced. Use of the efficient arrangement for the production of food is
crucial. This is explained with the use of three restaurants. Following are the factors that
are crucial for the effective design of the Kitchen: (Harbour, 2017).
Kitchen plan: Kitchen plan is the most vital factor for well-planned and managed food
production arrangement. The design used in kitchen plan has a potential impact on the
process of food production. There are numerous strategies of kitchen plan and these are
kitchen, U-shape and L-shape kitchen etc. The kitchen plan is vital for non-vegetarian
restaurants as they deliver fresh food.
Ventilation: the proper flow of air is important for preserving the quality of food and
reducing the chances of suffocation.
Appliance: the restaurants can preserve the quality of the food production and preserve it
for a longer duration with the use of effective equipment Core by Clare Smyth. The
appliance used for the preparation of the food and their management (Brown, 2018).
Structural surface: interior and the design of the kitchen are also important for managing
and preparing food and also for attracting consumers.
Legal norms: following the legal norms for the efficient management of the food are
important. It is also crucial for managing the design of the food production arrangement.

KEY PRINCIPLES USED FOR FOOD PRODUCTION AND MANAGEMENT
The three restaurants used for the preparation and production of the food and preserving
the excellence of the food produced are:
Cleanliness: the most important principle to be followed in the preparation and
management of the food is cleanliness in the whole process of food production and
management. Effective equipment, sanitizer and other tools should be used for the
cleaning, washing and preserving the hygiene at the workplace (Lee, 2015).
Separation: it is also crucial to keep different products or raw material at different space.
Fruits, vegetable and raw materials to be kept at a different place and seafood, meat should
be kept in cold storage (Brown, 2018).
Cook: It is must to abide by all the standard procedures for preparing food, for instance,
using the suggested temperature for cooking. Also beforehand serving food, usage of a food
thermometer is indispensable regarding protection and well-being and raise the fulfilment
level of consumers.
Chill: some food products are to be kept at the cool temperature to preserving their
quality, freshness and also prevent them from any bacterial and fungal infection. It is also
important to keep the food below the suggested temperature (Tan et al., 2016).

KEY METHODS FOR PLANNING FOOD PRODUCTION
Following are the methods used for planning
Staffing: The manager should evaluate the requirement for the workforce and hire them
accordingly for instance in case of vacancies in the cooking department junior chef should
be hired.
Selection of suppliers: the supplier is needed to preserving the quality of the SC and
ensures timely availability of the food products.
Stipulate Procurement: there should be efficient procedures for the procurement of the
raw material. It must be purchased from the specific buyers and the flow should be
preserving accordingly (Tan et al., 2016).
Storage: The manager should preserving appropriate storing places different food items.
For instance: food, vegetables and meat etc. should be kept at a cool temperature.
Cleaning and disinfection: appropriate scouring procedure must be accepted in the
eatery and food stuffs should be cleaned and washed before their use.
COMPARE SPECIFIC EXAMPLES OF DIFFERENT METHODS
Pest Control
Pest control is essential for preserving the health of the pantry and food items. Healthy
food items are a great tool to keep customer satisfied and retain for using the services of
the eatery. Managers can instruct their lower staff for pest control.
Cleaning and disinfection: proper spring-cleaning procedure must be accepted in the
eatery and food items should be cleaned and washed before their use. It can be done using
a dishwasher or manually.
Nutritional Composition
The right composition of food items ensures the quality of food items and the manager
should abide by the standards to retain consumers (Lee, 2015).

TASK 2
RESOURCES FOR SAFE FOOD PRODUCTION
The food production and operations of the restaurants require many resources so that the
owners and managers ensure about the production get completed timely and safely. The
resources are:
Finance: This is the essential resource which is required for any business for commencing
new start-up as it helps the entrepreneur in preparing the budget for allocating the
required funds as per the needs of the company and for achieving them effectively. The
variable, fixed, uncontrollable and controllable costs should be premeditated by the
entrepreneur. The forecasting and breakeven point of sales should be evaluated for
ensuring the productivity and profitability of the start-up and for meeting with the needs of
customers and business (Shoup, 2017).
Human: This is the most effective and needed resource for any company whether it is IT,
Restaurant or Hotel industry. This helps the food production industry by hiring the skilled,
semi-skilled or unskilled people who are possessed and competent skills like interpersonal,
technical or cognitive. The hired members must be given proper training so that they can
improve their efficiencies and performance for boosting productivity and achieving
success. The performance of the members get analysed and monitored for ensuring the
quality services provided to the customers from the restaurants (Brewster, 2017).
Physical: This includes the equipment which is used by the restaurant's kitchen by the
chefs and the helpers like dishwashers, refrigerators, blast chillers, ovens etc. and for
preserving the environment hygienic it is essential for cleaning the equipments on the daily
basis which also helps the restaurants in lowering the number of ill workers (Shoup, 2017).

PROCESSES FOR MANAGING RESOURCES
 Maintenance of equipment
This is necessary to preserving and repair the equipment daily for reducing the wastage,
improving the performance and reducing the breakdown of machines. These all help the
owner in saving money and prevent the workplace from damages.
 Checking filters
It is important to check the filters for cleaning the washers as this prevents the impact of
viruses and bacteria and improve the efficiency of operations and the company's growth.
 Proper ventilation
This is a must in preserving proper and safe working surroundings for reducing the
unwanted smell from the kitchen so that the workers can do work effectively.
 Regulators
This is the required device which is used for calculating the equipment's temperature for
ensuring the corrective use of them for producing food (Lane and Lup, 2015).
 Communication
The departments of the restaurants need to make the proper communication between the
management and the workers for working effectively.
 Coordination
This is the required in between the workers and the chefs as well as the departments of
human resource and finance for preserving the time and safety of the production.
 Legislation and regulation
The governmental laws are important for the restaurants to be get followed before
producing, serving and distributing food (Lane and Lup, 2015).

STANDARD OPERATING PROCEDURES
Standard operating processes are the printed step-by-step directions that define the
performance of the repetitive activity. It helps in preserving the safety and efficiency of the
departments like legal, financial, production, employee training, sales and customer
service. An SOP is referred to as instruction and guideline used by the workers for booming
the operations of business efficiently and decreasing miscommunications. The SOPs helps
the restaurants in preserving the determined production of the dishes and consideration of
cost, safety, ingredients, steps etc. (VanderMeulen et al., 2017).
Standard operating procedure of Smoky Chipotle Pork and Chicken Rub:
Steps of creating dish:
Cost control: The chef takes the measures for controlling the dish’s cost in providing
training to workers for improving the production and their efficiency which helps in the
reduction of waste. The cost calculation is based on the used ingredients in cooking the
dish, the addition of margin of profit conferring to the total cost involved in the food item
would be assisted to the consumers (Midgley, 2019).
Food safety: The stuff should be splashed earlier use and while preparing the temperature
of the oven, stove, fridge etc. should be suggested for avoiding the issues like overheating,
spoilage, under heating etc. (Midgley, 2019).

Standard operating procedure of Fruit cake:
Steps of creating dish:
Cost control: The cost standard should be definite by evaluating the cost per unit,
calculation of percentage, ratio analysis etc. and planning process for maximizing the
production and profit of the restaurant (Midgley, 2019).
Food safety: This is the duty of a chef to focus on the safety of the food items and
sanitation while cooking the dish. The workers should reflect the measures of safety while
cooking, storing and handling the food item (Midgley, 2019).
KEY PERFORMANCE INDICATORS
Prime cost: This is determined by including the entire cost and labour cost. The prime cost
is determined week by week in the restaurants for concentrating on diminishing the
expense wherever conceivable and refining the benefit of the restaurants. The prime rate is
included in the loss and profit business statement (Bufquin et al., 2017).
Customer maintenance: It stays multiple times simple to hold an existing customer than
to attract new customers. Subsequently, the restaurants should give the best facilities to
their consumers at great rates for building the dependability and satisfaction level of the
customers (Bufquin et al., 2017).