Effective Food Production Management: A Comprehensive Overview

This report provides a comprehensive overview of food production management, essential for the hospitality industry. It delves into key principles like nutrition, time, and cost, alongside methods for planning food preparation. The report highlights the resources needed, including raw materials, land, and human resources, and outlines procedures for resource management, such as capacity and demand management. Furthermore, it examines Standard Operating Procedures (SOPs), using customer service standards as an example, covering greeting, order taking, billing, and complaint management. The report concludes by emphasizing the significance of effective food production management for operational success and customer satisfaction. It also includes references to relevant academic sources.

MANAGING FOOD
PRODUCTION

Table of content
 Introduction
 Determining the key underlying principle for planning food
preparation and production
 Explain the key methods of planning food preparation and
production
 The resources which are required for delivering a consistent safe
and timely food production operations
 The process and procedure required to ensure the resource
management
 Standard operation procedure (SOP)
 Conclusion
 References

Introduction
 Managing food production is a essential task for
hospitality industry and restaurants. This is because
it is helpful to the organisation in attracting the
customer as well as achieving their goals and
objectives within the market but serving tasty and
delicious food. There are a number of food
production systems which are used in this process.
These are based on some standards and policies
which are helpful in maintaining appropriate
working environment within the food production

KEY PRINCIPLES AND METHODS FOR
PLANNING FOOD PREPARATION AND
PRODUCTION
Food preparing in production in what different kind of
principles which has to be followed by the restaurant as
well as the chef for preparing the food items. These
principles are related to use of proper ingredients as well
as fulfilling the requirements of the food according to the
standard set by the recognised institute and government
bodies. In context of this, all these are discussed below:
 Principle of nutrition
 Principle of time and money

KEY UNDERLYIG PRINCIPLES FOR PLANNING
FOOD PREPARATION AND PRODUCTION
 Clean
 Separate
 Cook

The resources which are required for delivering a
consistent safe and timely food production operations
 Raw material
 Land
 Human resources

The process and procedure required to
ensure the resource management
 Capacity and
demand
management
 Resource
utilisation
 Process and time
tracking

Standard operation procedure
 Purpose
 Scope
 Definition
 References

Customer Service Standards (Sample
SOP)
The particular SOP, that has been taken into
consideration is Customer Service Standards.
 a) Greeting And Seating
 b) Order Taking, Serving, And Delivery Standards
 c) Billing And Final Settlement
 d) Customer Complaint Management

Greeting And Seating
Under this operation
procedure organization will
improve its customer
services standards by
providing effective settings
arrangements. Under the
sitting arrangement,
organization will use round
tables with 4 chairs
concept.

Order Taking, Serving, And Delivery
Standards
 Under this restaurant will follow different order taking serving
and delivery standards where organization will follow self-
services and delivery standards. separate delivery charges will
be marked for delivery of food to different destination
according to distance.

Billing And Final Settlement
In context of Billing and
final settlement
organizational follow
proper procedure where
first quantity of product
ordered will be
identified. Then after bill
will be prepared within a
computer system. And
payment will be check
according to it.