Docklands Academy: Managing Food Production Report

This report, prepared for Docklands Academy London, examines food production management within a restaurant context, using Hazev restaurant as a case study. It explores different food preparation and production systems like baking, frying, roasting, boiling, and grilling, analyzing their influences on food quality and nutritional value. The report emphasizes the importance of food safety principles such as HACCP, functional foods, and separation of ingredients. It details methods for planning food preparation, including conventional, cook-chill, and cook-freeze systems. The report further addresses the required resources for consistent, safe, and timely food production, along with processes for efficient resource utilization to meet business and customer needs. It also includes a discussion on monitoring food production, identifying variances, and establishing procedures to ensure a safe and efficient operation. The report concludes with recommendations based on the analysis and highlights key aspects for effective food production management.

MANAGING
FOOD
PRODUCTION

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P 1. Different types of system for food preparation and production in restaurants................1
P 2. Influence of the different food preparation and production system:...............................1
P 3. Principles for planning the food preparations and production:.......................................2
P 4. Methods for planning food preparation and production:................................................2
TASK 2............................................................................................................................................3
P 5. Required resources which use in deliver a consistent, safe and timely food production
operation:................................................................................................................................3
P6. Processes and procedures required for ensuring effective and efficient use of resources to
meet overall business and customers needs............................................................................4
P7. Standard operating procedures required for ensuring food production meets business key
performance indicators...........................................................................................................5
TASK 3............................................................................................................................................6
P8. Methods for monitoring food production and, identifying and dealing with variances to
ensure a safe and efficient operation......................................................................................6
P9. Possible effects of deviations in order to establish processes and procedures.................7
RECOMMENDATION...................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Food production system is the is the process ion which there is guidance provided
regarding the preparation and serving of the restaurants dishes. Present study is based on
Docklands Academy London (DAL) which is planning to open a new restaurant in London. For
that it is essential for business to have good knowledge about this sector. Hazev restaurant is
being taken for analysing situation of restaurant industry. In it there is the brief guidance about
the cooking of different food items and ingredients like meets, seafood and so on. In this report
there is a brief discussion about the basic principles and methods use while preparation of food
items. There are different ways of food preparation some are discuses in the below research
report and a brief discussion on its impacts on food items. Food items should be cooked properly
in the restaurants and there are some principles which show the rules of cooking it should be
done with cleanness and should be cooked in the correct temperature.
TASK 1
P 1. Different types of system for food preparation and production in restaurants
Each restaurant implements different food preparation and production practices. Different
production systems are explained as below:
Baking: it is the techniques in which the food is cooked by the dry heat. Generally it is
cooked in the ovens and on the hot ashes with the layer of hot coal. This techniques is generally
used in making breads, cakes and cookies (Baldos, and Hertel, 2015). Hazev uses this method to
prepare disserts. Use of this preparation method will help DAL in offering some dishes and
healthy food to consumers in the future.
Frying: it is the tool that can use the food to cook with the oil or any fat. There are several
types of frying are deep frying in which the food is submerged into the hot oil and it is done in
the chip pan. Pan frying is a techniques in which the small amount of oil used as a heat transfer
item and protects the food to stick in the pan (KHOSRAVI, Yunesian and Galavi, 2016). Bocca
Di Lupo restaurant applies this food preparation method. This helps the firm in serving healthy
food to consumers and protect material as well. DAL can use this food preparation method in
near future that would help in attracting young and old age both persons towards the restaurants.
Roasting: It is the cooking type which used to drying the food with the help of open
flame, oven or other sources of heat. It is usually done for the caramelization or making food
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crunch with the addition of some flavoured ingredients. The IVY restaurants uses this method of
food preparation, that enhances taste of food and make it more crunchy. DAL can apply this food
preparation method to serve the consumers well in its restaurants.
Boiling: it consist the frequent vaporisation of liquid contain (Brown, 20189). It is occurs
when the liquid material is heated. It is used to make softer the elements like boiling the potato
etc. Hazev also use this technique which makes the food more healthy and minimise the fatty
elements in it. DAL should use this technique in its future restaurant.
Grilling: It is very popular technique to making food meet grilled because it makes the
good taste imparts on the meet. It is the process in which applying dry heat on the top surface of
the food in the grill pan or griddle.
P 2. Influence of the different food preparation and production system:
By making food fried boiled or roasted leads to reduces the nutritions in the foods and
destroy the vitamins in the food. Such as roasting the dry fruits can reduce the vitamins in it.
Hence Hazev restaurant takes care of this thing and ensure that it carefully uses this method and
use it in required materials only. DAL academy needs to take care of this thing while opening its
restaurant. Generally all the food preparations can reduces some amount of the nutrients in it. In
the specific process of food preparation can meets the raw food with the heat, oxygen, or light
which generates the loss of good nutrition on them (Carley and Christie, 2017). Grilling is very
modish technique to making food meet grilled because it makes the meet more tasty. It is quite
healthier in comparison to other food preparation tools. But it is also health risky process. While
grilling on meet in high temperature spreads the carcinogenic compounds which is produced by
heating on high temperature and it is not good for the health of human. Hazev restaurant has to
ensure that it serve healthy food to consumers otherwise it can create health related problem to
guests.
P 3. Principles for planning the food preparations and production:
HACCP (Hazard analyses and critical control points) is the approach that is used for
maintaining food safety.
 Hazard analyses is the key principle that must be done by DAL restaurant, as Hazev
always ensures that food is being safe biologically, chemically etc. If it is ignored then it
can cause troubles for human who will consume that unsafe food.
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 Critical control point is another key principle that must be take care by DAL academy in
its restaurant, Hazev restaurant ensure that no critical aspects is present while preparing
food or seving it to guests. It tries to eliminate all the things by using correct techniques.
 Monitor is another key principle that must be follow by DAL restaurant in the future.
Company has to time to time check the material so that risks can be minimised.
Functional Foods: Good and healthy food that may gives the benefits to the health and nutrition
diet as per the standard (Lin and et.al., 2016). The food which is serves in the restaurants should
be prepare as quality food which gives the good nutrition to the consumers. It might be considers
whole fruits and veggies because of chemicals.
Separation: It should be consider that cross combination food wee separated from the ready to
eat food like raw meet, eggs and seafood should be separated (Morein and et.al., 2017). There
should be use of two9 chopping boards one for the vegetables and breads and other for the meet
seafood. And eliminate the chopping board if it have more cutting scars of knife.
Standardized recipes: The food restaurants ensures the consistency of the goods which
considers the particular amount of element which can use in the preparation of food, portion size
and so on. The recipes should be tasted which considers the net weight of the ingredients, serving
instructions etc. to maintain the standardize consistency.
Cooking on right temperature:
Food like meet, eggs, seafood and fish should be always cooked on the corre3ct
temperature to clear the risk of harmful bacteria (Guptill, Copelton and Lucal, 2017). The
restaurants should use the food thermometers to check the food is being cooked properly or not.
Here is the following uinternal temperature guideline:
Beef should be cooked on 145 degree
Pork – 165 degree
Fish – 145 degree
P 4. Methods for planning food preparation and production:
Conventional food system:
Conventional food system has an aim to maximise on the economic of scale, and reduces
the possible cost of consumers and exploit the production (Tonkin and et.al.,2016). It utilize the
models of economic like as global trade, vertical integration and economic specialisation. It can
be produces more food in comparison to another alternative systems. It is generally based on the
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low cost the restaurants can purchase the food raw material whenever there is conversional and
store, cook and serves to the consumers. In Hazev restaurants the staff were preparation of the
food early in the day and stats to prepare the raw items that can be used in the preparation of the
meal. This thing must be considered by DAL academy while opening restaurant in near future.
Cook chill system:
This system is based on the general preparation of food and cooking in the rapid chilling
and stored in the low controlled temperature (Sun and et.al., 2015). Food which is prep[are under
this system were subsequently reheated before the consumption of it. Hazev restaurant is using
such kind of food preparation system. The chilled food were be re-preprepared in the restaurant's
kitchen and can be serves in front of guests. It requires the low amount of capital investments
and also minimum kitchen staff. It is not that much popular system but it considers the
completely quick chilling dishes in the restaurants. This method can be used by DAL restaurant
in the future that would be better for the firm to minimise operational cost and produce the tasty
food.
Cook Freeze system:
Cook freeze is going to increasingly in the manner of success into the certain operations.
Freeze the cooked dishes and the ability to prepare the foods is the distinct form of the storing
the food or chilling the food. It is the frozen goods that can be deeply freeze and it enabling the
caterer to makes more efficient use of the staff (Rasul,2016). And it is also enables the economy
to industrious the new staffing of dining rooms in the restaurants.
TASK 2
P 5. Required resources which use in deliver a consistent, safe and timely food production
operation:
If the restaurants were follow the proper guidance of principles of food preparation and
production system while preparation of food, it facilitates the consistency in the safety and health
delivery of food from the restaurants. If they follows the conventional method of making food it
facilitates the timely delivery of dishes in the restaurants which leads to effective work and the
guests were impress with the services. For maintaining the consistency in the Hazev restaurant
regarding the healthy and safety food preparations, they have to maintain the cleanness of work
while preparing the food items and separates the cross combination food like seafood, eggs,
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meets to vegetables from the ready to eat foods (Pitchon, 2016). It helps to maintain the health
regarding problems. Cutting boards should also be separated of this ingredients. DAL must
consider this thing so that it can meet the needs of guest and can gain profit in the market.
P6. Processes and procedures required for ensuring effective and efficient use of resources to
meet overall business and customers needs.
In order to achieve goals and objectives of Hazev restaurant, effective and efficient
utilization of resources play an important role. This helps a restaurant to increase its productivity
and profitability as effective use of resources will result in low production cost per unit which
will ultimately increase the profit margin (Morein and et.al., 2017). Hazev restaurant can
undertake some methods through which it can efficiently utilize its resources through effective
productivity. Methods which can be used by Hazev restaurant are plan to plan, take a systematic
approach, use technology where possible and using resource management software.
Plan to plan refers to the plan made for the purpose of running the business effectively,
Hazev restaurant can use this method as planning is a important part when it comes to being
efficient. It should be done in several segments like identifying resources which are required for
completion of customer satisfaction in the restaurant and going through the outline of the entire
restaurant with ensuring that no resource is left out.
The most effective way to utilize resources in an effective manner is to adopt a
systematic approach by Hazev restaurant, which must be including setting a baseline, forming an
action strategy, benchmarking of performance, observing and reporting, fixing all the targets and
responsibilities and reviewing actions and performances.
Hazev restaurant can use technology at all those places where possible which will help
the restaurant to work speeding and easing up processes significantly by the use of technology
(McClanahan, Allison and Cinner, 2015). Usage of technology ensures effective allocation of
resources as there will be less wastage and effective use of resources in Hazev restaurant.
Resource management software is a tool which significantly enhance the operations of
the business of Hazev Restaurant. Investment in these tools can result in boosting resource
management with improvement of overall productivity and performance. Features of this tool
includes scheduling the projects, generating a work schedule and producing a weekly schedule,
these features can result in effective and efficient utilization of resources in Hazev restaurant.
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P7. Standard operating procedures required for ensuring food production meets business key
performance indicators
Hazev restaurant must go through standard operating procedures (SOP) before starting
the business in the market as it play a vital role in operating a restaurant. SOP which are to be
undertake by the restaurant includes meal mandates, preparation protocols, make it work and the
big picture.
 Meal Mandates: According to food laws administrators and local health departments, a
restaurant must have written methods and operation procedures for the purpose of full
realm of service and food preparations that includes sanitizing, cooking and storing (Lin
and et.al., 2016). Hazev restaurant must consider meal mandates for preventing any
unlawful activity. Restaurant must also show the plan for monitoring, record keeping,
verifying and taking corrective actions. These SOP must be reviewed by employees who
may be tested on knowledge during a routine health inspections. Meal mandates ensures
food production meets business key performance indicators of Hazev restaurant.
 Preparation Protocols: There are several rules which covers labelling, heating, hand
washing, cooling and other practices which prevents food borne illness that are easily
available with local health department (Li and et.al., 2019). These things are to be used as
basis by Hazev restaurant for the purpose of developing restaurant's SOP for food
handling.
 The big picture: The expansion of standard operating procedures beyond health
regulations serves the restaurant well as it spells well about restaurant wants to tasks
done, that includes taking reservations to setting up the tables with cashing out tips of
credit-card. SOP for the staff appearance and safety might include wearing non-skid and
grease resistant footwear for the purpose of preventing slips and falls which shows that
the big picture ensures food production meets business key indicator.
 Make it Work: Hazev may take several weeks for compiling written standards. Standard
operating procedures are the most effective when they are being complete, useful and
accepted (KHOSRAVI, Yunesian and Galavi, 2016). Its an opportune process for the
settling of misunderstandings for the way things are supposed to be completed and to
implementing improvements.
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TASK 3
P8. Methods for monitoring food production and, identifying and dealing with variances to
ensure a safe and efficient operation
There are various methods through which Hazev restaurant can monitor food production
and identify and deals with the variances for ensuring a safe and efficient operation. This method
can include feedbacks from customers, monitoring employees performance and monitoring food
safety with hygiene which can significantly help Hazev restaurant for monitoring food
production.
Feedback
It is the most effective method in food industry for monitoring the performance of the
employees and working of the restaurant (Guptill, Copelton and Lucal, 2017). Hazev restaurant
can use this technique for monitoring the performance of the restaurants workings. It is a
powerful tool as it helps to track people and it also serves as a guide to assist people for knowing
how they and others perceive their performance. They are very important for a restaurant as it is
the actual report of work which is gained by the consumer of products and services which are
being provided by the restaurant. With the help of feedbacks from customers, it will help Hazev
restaurant in identifying variances to ensure a safe and efficient operation where they can deal
with the issues which are being faced while making of food and appropriate action can be
undertake for dealing with variances for ensuring safe and efficient operation.
Monitoring Food safety and performance
Food production can be monitored with the safety involved in the food and performance
can be monitored with the working of the employees (Carley and Christie, 2017). An employee
is being monitored by his work and corrective actions are being taken by the Hazev restaurant for
preventing the issues which are being faced by the employees for working effectively and
efficiently. By ensuring food safety, production of food can be monitored by the Hazev
restaurant and they can deal with the issues they are facing while keeping the hygiene and safety
in production of food.
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P9. Possible effects of deviations in order to establish processes and procedures
There are several effects of deviation in working of an organisation and when it is about
food industry then it play a major role in implementing processes and procedures. Hazev
restaurant must take care of variances and deviations which are being occurred (Brown, 2018). If
there is a variance in food cost and that is negative, which means the actual costs are higher than
expected. Hazev restaurant must consider that any situation doesn't occur where business have to
face a situation of deviation as it plays a major role in establishing process and procedures in the
restaurant.
In such a case it is difficult for an organisation to overcome such stage and implement
new processes and procedures. Shortage of funds is the major factor in which funds are not being
available to implement new procedure and processes. For implementing process, Hazev
restaurant will require funds which they will not be able to obtain resulting in insufficient funds
condition and that will directly effect the working of the restaurant and processes and procedures
which are to be implemented (Baldos, and Hertel, 2015). Hazard analysis and critical control
points can be refer to a systematic preventive approach in which food safety from chemical,
physical and biological hazards in production process which can cause the finished products to
be unsafe and design measures to decrease these risks to a safe level. Employees can get negative
impact of deviation which can result in ineffective working of the employees and which will lead
to failure in implementation of process and procedures.
RECOMMENDATION
It is recommanded to the Docklands Academy London that they should be open the new
restaurant for the training of there students and they should the conventional method of food
preparation and production because in it they can learn the new form of cooking the food in the
conventional time. This method will facilitates to the staff to cook early in the day and serve it on
the evening dinner. The Hazev Restaurant should be follow the given principle of food
preparation and production. It will be beneficial to the restaurants to manage the quality of the
food that are serving in front of the guests in the eating house. There are the various methods of
preparation of food and its productions, it is recommanded to them to user such techniques and
methods as per the suitability while preparation of food items.
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CONCLUSION
In this report it has been summarised the research regarding the establishment of new
restaurant by the Docklands Academy London (DAL). This report were providing the different
range of the food preparation and production system and its influence on the design of the
system. It is also reported the principles underlying for the planning of preparation and
production of food and its key methods. It has been concluded that the resources required to
deliver a consistent, safe and timely food production operation and also outline the processes that
can be ensures the resources are managed in effective manner. There is the discussion regarding
the standard operation procedures to ensure the food preparation can be meets with the key
performance indicators in the restaurants.
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REFERENCES
Books and Journals
Baldos, U. L. C. and Hertel, T. W., 2015. The role of international trade in managing food
security risks from climate change. Food Security. 7(2). pp.275-290.
Brown, A. C., 2018. Understanding food: principles and preparation. Cengage learning.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Guptill, A. E., Copelton, D. A. and Lucal, B., 2017. Food and society: Principles and paradoxes.
John Wiley & Sons.
Jeremiah, L. E., 2019. Freezing effects on food quality. Routledge.
KHOSRAVI, M. R., Yunesian, M. and Galavi, E., 2016. Reasons of unauthorized use of artificial
colors in food preparation with Analytical Hierarchy Process.
Li, M. and et.al., 2019. An optimal modelling approach for managing agricultural water-energy-
food nexus under uncertainty. Science of the Total Environment, 651, pp.1416-1434.
Lin, T. and et.al., 2016. Quantifying and managing food-sourced nutrient metabolism in Chinese
cities. Environment international, 94, pp.388-395.
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.
Morein, B. and et.al., 2017. Nanoparticles, process for preparation and use thereof as carrier for
amphipatic and hydrophobic molecules in fields of medicine including cancer treatment
and food related compounds. U.S. Patent Application 15/605,595.
Pitchon, V., 2016. Food and Medicine in Medieval Islamic Hospitals: Preparation and Care in
accordance with Dietetic Principles. Food and History, 14(1), pp.13-33.
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.
Sun, J. and et.al., 2015. An overview of 3D printing technologies for food fabrication. Food and
bioprocess technology, 8(8), pp.1605-1615.
Tonkin, E. and et.al.,2016. Managing uncertainty about food risks–consumer use of food
labelling. Appetite, 107, pp.242-252.
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