Food & Beverage Operations: Fish and Chips Production Management

This report provides an overview of food and beverage operations management, using the production of a Fish and Chips recipe as a central example. It explores key factors in planning, developing, and managing food production, including cost, organizational budget, quality, and customer preferences. The report details the Hazard Analysis Critical Control Point (HACCP) process, outlining the seven steps involved in ensuring food safety. Furthermore, it addresses legal considerations such as the Health and Safety at Work Act (1974) and the Licensing Act (2003), which are crucial for restaurants and food-related organizations. The conclusion emphasizes the importance of effective business operations management for organizational efficiency and effectiveness.

Food and beverages
operations
management

Table of content
 Introduction
 About the main course dish
 Factors of planning, developing and managing food & beverage production
 Hazard Analysis Critical Control Point (HACCP) process
 Legal considerations
 Conclusion
 References

Introduction
Operational management is defined as the
administration of business practices for the purpose of
creating higher level of efficiency in organisation. It is
related to converting organisational material and labour
into goods and services with the objective of
maximising profits of organisation.

About the main course dish
Fish and Chips is the recipe of main course that is
produced in the exhibition that is produced by the different
types of fishes like cod, haddock or plaice is dipped in
better and deep fried. In this recipe chips are cut in thicker
way than French fries then deep fries twice, once for cook
potatoes and second time for make them crisp from
outside. After preparing them salt and vinegar or some
curry sauce are sprinkled on them to enhance the taste.

Factors of planning, developing and
managing food & beverage production
Planning, developing and managing food and beverage
products, restaurants or organisation need to analyse
various factors that help to run food related activities in
efficient manner. Consideration of these factors ensures
efficiency and effectiveness of production process.
Some factors that need to considered by restaurant are
mentioned below:

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 Cost: Cost is defined as the expenses that are spent by
the organisation in the process of planning, developing
as well as managing food and beverages. It is very
important factor that need to considered by the
restaurant. There are various types of cost such as Food,
variable, labour and overhead cost are spent by the
restaurant in the process of producing Fist and chips
recipe.

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 Organisational budget: Organisational budget also the important aspect
that need to considered in the process of producing Fish and chips dish.
 Quality: Quality is the most important factor or aspect that need to
considered by the food department manager of restaurant. As now these
days’ customers are more health-conscious and prefer quality food products.
 Taste and preferences of customers: Taste, demand and preferences of
customers is the most important factor that need to considered by the
restaurant in the process of planning, producing and managing the dish of
Fish and Chips.

Hazard Analysis Critical Control Point
(HACCP) process
 The Seven steps of HACCP involved to while planning the food and beverages
production are mentioned below:
 Conduct a hazard Analysis: In this first of Hazard Analysis Critical Control Point
process in which organization needs to check their process to identify that where
hazards to food safety would be occurred.
 Identify Critical Control Points: In this stage the restaurant implements all control
measures for the purpose of eliminating the perspective hazards in food.

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 Establish Critical Limits: In this stage critical limit are
established for the purpose of controlling the points. There
are minimum or maximum level of limits are presented that
contains scientific research as well as regulatory standards
as a bases.
 Monitor Critical Points: This stage is related to monitoring
the efficiency and effectiveness of Hazard Analysis Critical
Control Point process.

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 Establish Corrective Action: If some deviations are
occurred in the critical control point than corrective
actions must be taken that enhance the efficiency of
process.
 Establish Verification Procedures: Restaurant need to
review and verify all the process that it is working
according to the plan which is prepared. This step
includes to check and record all the equipment’s
maintenance, so that food must be safe for customer
consume.

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 Establish Record Keeping Procedures: In
this stage the restaurant keeps all records and
prepare documentation regarding the plan and
procedure. That reflects the organisation
follow all procedure and ensures that food
produces and managed in safe manner.

Legal considerations
It is important for the restaurant and food related
organisations to follow various legal considerations in
the process of planning for food and beverages
production and services. These legal considerations
enable business to run its operations in efficient manner
and attract large number of customers.