Hospitality Management: Food Production and Preparation Report

This report delves into the realm of food production and preparation within the hospitality industry, using the Hazev Restaurant as a case study. It begins by outlining various food production systems, including Cook Chill, Cook Freeze, and Sous Vide, and examines the factors influencing the design of these systems. Key principles and methods for planning food preparation and production are then discussed, emphasizing the importance of hygiene and effective techniques like pasteurization and fermentation. The report further explores the resources necessary for consistent, safe, and timely food operations, including human, technological, and financial resources. Processes for managing these resources to meet consumer and business needs are detailed, along with the significance of standard operating procedures and methods for monitoring food production to ensure efficient and safe operations. The potential effects of deviations from established procedures are also considered, providing a comprehensive overview of food production management in a restaurant setting.

Hospitality management, food
and beverage production.

Table of Content
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Range of different kinds of food preparation and production system.........................................1
Influence on design of range of food preparation and production systems................................2
Key underlying principles for planning food preparation and production..................................2
Key methods for planning food preparation and production.......................................................3
TASK 2............................................................................................................................................4
Resource needed to deliver consistent, safe and timely food operation system..........................4
Processes needed to manage resource to meet overall consumer and business needs.................5
Standard operating procedures to assure food production meets key performance indicators....6
TASK 3............................................................................................................................................7
Methods of monitoring food production and identify as well as deal with variances to assure
safe and efficient operations........................................................................................................7
Possible effects of deviations to set procedures...........................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Producing of food is the procedure of transforming raw components into prepared food goods. It
involves industries which take raw food goods and convert them into marketable food goods.
Food and beverages business is all firms included in processing raw food materials, packaging
and distributing them (Dragone and et.al., 2016). Study is based on Hazev Restaurant. It is the
London's best Turkish restaurant. Report will explain range of various kinds of food planning as
well as production system. It will discuss influence on designing of food preparation &
production system. Moreover, assignment will determine leading rules & techniques for planning
food preparation and production.
TASK 1
Range of different kinds of food preparation and production system
Food Production is all about the making food in which raw material are regenerated in ready -
made food commodities for manlike utilization either in home or food processing business for
example restaurant (Rasul, 2016). There are many systems utilized for preparation and
production of foods within the Hazev, Haz and Tas Restaurant. Systems are such as follows:
Cook Chill System: It is system depend on average preparation as well as cooking of food
moved through fast cooling then stored in contained lower temperature conditions above cooling
point 0ºC to 3ºC. Food is after hot immediately before consumption (FOOD PRODUCTION
SYSTEMS, 2015). The cool food is recreated in finishing kitchens which need low capital
investment & minimal workers. In this system, maintaining 65ºC is related as very complex to
accomplish and large temperature. There are smaller capability storage is required that is 3-4
days supply as compared to up 120 days.
Cook Freeze System: Some freezers have highly been presented with attainment into catering
activities. The capacity to freeze prepared dishes and make foods, as distinct from storage of cold
foods in refrigerator or already icebound goods in deep freeze which enables carters to prepare
more than productive utilization of kitchen employees (Lindgreen and et.al., 2016). Also, it
allows economies to be presented into the staffing of dining rooms and restaurants for example
Hazev, Haz and Tas Restaurant. This kind of system is long term planning of production and
menus becomes possible.
Sous Vide: It is kind of cook hill which collection of emptiness protection in plastic sacs
cooking through vapour and then rapidly cooling and chilling. Aim is to support kitchen
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processes without having damaging influence on choice of individual dishes. In this system,
decrease labour costs at point of facility and overcome weight loss on meat joints (Wallace,
Sperber and Mortimore, 2018). This system can allow small operation to establish bulk
production and assist part control and regularity of standards within restaurant for example
Hazev, Haz and Tas.
Influence on design of range of food preparation and production systems
There are various production system that has followed by restaurant. Thus, different factors
effects on designing of different of food planning & presentation system. Factors are such as
follows;
Factors influencing Cook Chill system: There are many kinds of parameters which have been
influenced cook hill production system such as:
 Usefulness of cooling system instantly after preparation to control temperature (Willett
and et.al., 2019).
 More expresses provided to originality of food as it can be catered 3-5 days after the
cooking.
 Prepare assists to re-heat food before providing to consumers.
Factors influencing Sous Vide system: Different elements which effect this kind of production
system of food. Such as follows:
 Appropriate technologies as well as machine instruments are to be accessible enough to
control the temperature to keep area foods for long time period.
 There are lower risks of wastage and larger level of production.
 More shows can be provided on process, otherwise foods can be influenced through
aerobic bacteria (Romani and et.al., 2018).
In this context, there are some other factors which influences on food preparation and
productions system that are followed by Hazev, Haz and Tas restaurant. Such as:
 Skilled employees: It is the necessary to handle different kinds of food production
system, so that restaurant operator needs to hire the skilled employees at the workplace. If
employee do not understand about ways of operating of system, so that this kind of factor
influence of preparing and producing food commodities.
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Key underlying principles for planning food preparation and production
Food preparation, planning and production is very necessary and important part of each and
every food and beverages industries. Each and every business should focus on the preparation,
planning and production of food (Brown, 2018). Therefore, they are followed many rules which
can utilize for preparation, readying and presentation of food at the workplace. Such as:
 It is necessary to clean and hand washing while readying and presentation of food items
within the Hazev, Haz and Tas restaurant.
 Also, kitchen staff always utilization of cutting board for fresh produce and abstracted
one for raw seafood, meat.
 The food producer can be adopted for figure of time period required to assess temperature
of foods.
 Also, food producer can be focused on temperature of freezer foods and keep cleaning
and washing all kinds of vegetables and fruits if the requires in food production.
Key methods for planning food preparation and production
Food production is categorized into different kinds involving refinement, chosen, harvest
administration, conserving, pasteurizing, carving, pickling, drinks and so on. Also, food
preparation methods are also classified which involves baking, frying, microwaving, roasting and
so on (Methods of food production, 2019). All kinds of methods can be followed by the Hazev
restaurant while preparation and production of foods commodities within the workplace.
Pasteurization: It is the procedure in which liquid & particular packed and non-packed foods
like milk, fruit juice which are activated with mild heat normally to fewer than 100ºC, to remove
pathogens and extend shelf life.
Baking: It is method of protracted preparation of food through dry heat acting by natural process
usually in an oven, but also can in hot changes or on hot stones. Appliances such as Rotimatic
also enable automatic baking. Other term steaming in which boiling water constantly, so that it
changes into steam and carries heat to the food being vapour. Therefore, cooking the food.
Food Fermentation: It is the method in which converting carbohydrates to organic acids
utilizing microorganism like yeasts, bacteria under anaerobic situations. This process normally
implies which action of microorganism is coveted (Shen and Chen, 2017). The word means
particularly to chemical substance transformation of sugars into producing alcohol like wine,
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beer and cider. More of local foods made through fermentation can also be dependent on beans,
grain, vegetables and dairy goods.
Boiling, frying and steaming: These are also methods utilize for preparation and production of
food commodities. Heating is rapid evaporation of liquid which occurs when liquid is hot to their
boiling point, the temperature at that the phase change pressure of the liquid. It is balanced to the
force exerted on the liquid through encompassing environmental pressure.
Food packaging and preserving: Packaging is the most common method for preserving of
food. It is also method for preparation and production of food (Freitas and et.al., 2016). A
package gives protection, meddling resistance, special physical, chemical and biological
requirements. There are some food preservation method like canning, pasteurization, freezing
and so on.
TASK 2
Resource needed to deliver consistent, safe and timely food operation system
Resource plan determines physical resource needed to present conformable, safe & well-timed
food operations and production system. This can help to meet wants and demand of consumers
as well as business within the firm. There are different resources which should be managed for
delivering food operation and production system (Schmidt and Pierce, 2016). Resources involve
human resource, technological, material, equipments and financial. Therefore, Dockland
Academy needs to ensure that utilization and management of all the resources which are required
to deliver food operation and production system.
Human Resource: It is leading resource which can be required to prepare, plan and delivery of
operation at the workplace. Thus, Dockland Academy needs to hire and select the suitable
candidates for preparation and production of different food products within the new restaurant.
Also, Dockland Academy ensure that hire the suitable candidate for marketing and promoting of
new restaurant. Thus, skilled and qualified employees help to meet needs and expectations of the
consumers as well as restaurant.
Technological Resource: It is also key resource which can be required to prepare, plan and
delivery of operation at the workplace. Therefore, Dockland Academy needs to ensure that
utilize and manage all kinds of technological resources like machines, equipments which can be
needed to produce and prepare food and its operations within the new restaurant (Camino Feltes,
Arisseto-Bragotto and Block, 2017.). Also, Academy needs to use technology while promoting
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of new restaurant in the market. Effective utilization of technology can help to meet needs and
expectations of the consumers as well as restaurant.
Financial Resource: It is also main resource that can be needed to prepare, plan and delivery of
operation at the workplace. Thus, Dockland Academy needs to ensure that utilize and manage all
kinds of financial resources like costs, expenditures and budget through which Dockland
Academy planning and set up the new restaurant in their ground floor of building. Also, this can
help to manage the food production and operations while planning of new restaurant (Dragone
and et.al., 2016). Thus, Dockland Academy use financial resources for hiring candidates, using
of technology and promoting of new restaurant within the marketplace. Proper use of financial
resources assist to meet needs and demands of the consumers as well as restaurant.
Processes needed to manage resource to meet overall consumer and business needs
Resource planning and management are very essential part of setting up the new business in
effective and efficient manner. Therefore, Dockland Academy follow the particular process of
resource management following while planning of establishing new restaurant in ground floor of
their building for students (Rasul, 2016). Through this, they want to meet the needs and
expectations of consumers as well as their business. The process of managing resource involves
different stages such as:
Resource Planning: It is the first stage of process of resource management in which company
needs to plan of different resources like human capital, equipments, infrastructure, financial etc
(Resource Management Process, 2018). Through this process, Dockland Academy easily
planning and managing all kinds of resources for setting up new restaurant in ground floor of
their building for students. Effective resource planning will help to identify and meet the needs
and requirements of consumers and their business. All resources are highly important for
growing up new business.
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Resource Acquiring: It is the second stage of process of resource management in which
company needs to acquire resources such as recruit workforce, buy equipments, getting
infrastructure and finance. Through this process, Dockland Academy easily acquiring all kinds of
resources for setting up new restaurant in ground floor of their building for students. Effective
acquiring resources can aid to identify and meet the needs and requirements of consumers and
their business. Acquiring all resources are highly important for growing up new business.
Resource Maintaining: It is third stage of process of resource management in which firm
requires to maintain all types of resources such as development of workforce, maintain
instruments, infrastructure and cash flow (Wallace, Sperber and Mortimore, 2018). Through this
process, Dockland Academy easily acquiring all kinds of resources for setting up new restaurant
in ground floor of their building for students. Effective maintaining and controlling of resources
can assist to determine and meet the needs and requirements of consumers and their business.
Maintaining and controlling of all resources are highly essential for thriving up new business.
Standard operating procedures to assure food production meets key performance indicators
Standard operating procedure (SOP):
It is the set of step-by-step guidance complied through company to aid workers carry out tangled
daily activities. This purpose of standard operating process is to accomplish ratio, choice, output,
regularity of execution while decreasing misconstruction and failure to follow with business
rules (Willett and et.al., 2019). Restaurant must have written standard operating procedure for
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Illustration 1: Resource Management Process
Source: (Resource Management Process, 2018)

safe managing food. SOP involves all views of business from meetings and greeting to take
orders and processing payments. This can be referred to satisfy consumers on time in similar
way. This is commonly implemented to production and supporting areas procedures, works and
actions.
Standard operating procedure involve perform task, needed materials, place of task, timing of
activities, ways of doing the tasks by person (Romani and et.al., 2018). The SOP is one of
process statement that is required for consistent operation of provided procedure, with other
statements including procedure flow charts, material specification etc.
Key Performance Indicators (KPIs):
KPI is measurement of performance which is utilized to assess ways of accomplishing their
leading business goals in effective manner. A successful and accountable restaurant manager
utilizes key performance indicators to discover, if efforts, time and money are being included
devoted exactly towards objectives of restaurant. As per, Dockland Academy needs to determine
the key performance indicators for their new restaurant. Such as follows:
Sales and marketing KPIs: It is the necessary to know about that sales and marketing effect on
revenue and cash flow position of the restaurant. Some KPIs involves such as booking, social
media marketing, advertising costs, return on investment and total account payable and
receivable.
Staff management KPIs: It is the necessary to check costs and turnover of staff which will
affect service levels. This can help to measuring and keeps the happiness of consumers which is
valuable of restaurant (Davis and et.al., 2018). There are some key performance indicators like
food and beverages sales per guest, revenue per available seat per hour and total labour cost
percentage.
TASK 3
Methods of monitoring food production and identify as well as deal with variances to assure safe
and efficient operations
The monitoring of food production is important for restaurant business which can help to
determine and meet wants and expectations of consumers (Willett and et.al., 2019). Therefore,
Haz and Tas restaurants needs to follow the various techniques for observing the process of
producing foods within the workplace. Methods to monitor food production at the restaurant.
Such as:
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Online Tools:
There are many online tools for observing food production within restaurant. It involves Gas
sensors, electronic noses, detection of food Aromas and so on. For example: Gas Sensor and
electronic noses measure important parameters such as pressure, temperature, water activities
which are help to monitor food processing within the restaurant. Interest can be directed on or in-
line monitoring at production stage with enhancing need for advanced monitoring systems for
food processes. This can help to effective monitoring of food presentation procedure for meet
wants of consumers within Haz & Tas restaurants.
Temperature Monitoring:
The close temperature and humidity play important role wherever people work with food
business like restaurant. The main climate monitoring system by ensuring compliance with
Hazard Analysis and Critical Control Points). Through this, consumers can receive products
which are perfect in relation to both hygiene and quality (Brown, 2018). This can help to
effective monitoring of food presentation procedure for meet wants of consumers within Haz &
Tas restaurants.
Remote Monitoring:
Food manufacturers and procedure services are built on efficient procedures and daily,
production-at-scale and commitment to rules, compliance and quality control. Many food
commodities support different stages changes one degree temperature to the next. It is the
important for production services to remotely monitor and digitally log the temperature and
environmental signs across every procedure to maintain quality (Albrecht and et.al., 2015). This
can help to effective monitoring of food production process for meet the needs of consumers
within This can help to effective monitoring of food presentation procedure for meet wants of
consumers within Haz & Tas restaurants.
Possible effects of deviations to set procedures
Deviations: It is the non-conformance with approved standard operating procedure, established
GDP standards which involves guidelines, regulations and directives.
Deviations handling:
Quality risk management is leading designed to be utilized potential when producing operation
are described and formalized. Thus, possible deviations are determined and avoided through
applying risk control measure and preventive activities (Schmidt and Pierce, 2016). Under this
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concept, stages can be determined when managing events and potential deviations like event
detection, decision-making procedure, its treatment etc. This can help to set procedure of food
production within the Haz and Tas restaurants. Also, this can aid to meet the needs and
requirements of business as well as their consumers in the workplace.
Risk Analysis:
It is part of deviation management which involves managing risks and quality of raw ingredients
that can utilized in preparation and production of foods within the Haz and Tas restaurants.
Quality is the most important element and aspect of handling foods production within workplace.
This can help to effective monitoring of food production process for meet the needs of
consumers within Haz and Tas restaurants.
Corrective and Preventive Actions (CAPA):
It is give aim proof to apply corrective and potential preventive actions as part of CAPA system.
Also, it is part of managing deviations. Corrective actions are taken to remove root causes of
deviations and can be dependent on great quality investigation. These can be QA approved
before apply and their efficacy verified in documented manner, action which can need important
time period (Camino Feltes, Arisseto-Bragotto and Block, 2017). Also, these can be transferred
to independent CAPA system to avoid unneeded delay for deviations closure. This can help to
set procedure of food production within the Haz and Tas restaurants. Also, this can aid to meet
the needs and requirements of business as well as their consumers in the workplace.
CONCLUSION
This report has summarized that different kinds of food planning and presentation system such as
cook chill system,cook freeze system and Sous Vide within the restaurant. It can be concluded
that different factors influencing cook chill system and Sous Vide system within the restaurant.
It can be discussed that selected academy follow different Resource needed to deliver agreeable,
safe and timely food operation system which involves human resource, technological resource
and financial resource for new restaurant. Furthermore, it has been concluded that Processes
needed to manage resource to meet overall consumer and business needs which involves
planning, acquiring and maintaining of resources within restaurant.
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