Comprehensive Report: Managing Food Production at The Araki Restaurant

This report provides a comprehensive analysis of food production at The Araki, a Michelin-star sushi restaurant. It begins by discussing various food preparation and production systems, including conventional, ready-prepared, and commissary methods, and explores how these systems influence the design of a food preparation system. The report then delves into key principles for planning food production, such as training, food safety, and cost control, and assesses different approaches to food production, including inventory management and equipment capabilities. Furthermore, the report examines resource management, including financial and human resources, and evaluates processes to ensure effective resource allocation that meets organizational and customer needs. It also covers methods for monitoring food production, addressing variances, and evaluating the effects of deviations from established procedures. The report highlights how The Araki can optimize its food production processes to ensure consistent, safe, and timely delivery of high-quality food.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1. Discuss range of different types of food preparation and production systems................1
P2. Explain the influences on design of a food preparation system.......................................2
TASK2.............................................................................................................................................3
P3 Regulate various key principle in order to plan food production and preparation............3
P4 Assess various ways for the food production and give an example to discuss the
approaches. ............................................................................................................................3
TASK 3............................................................................................................................................4
P5 Determine the resources to deliver consistent, safe & timely food production................4
P6 Evaluate the process or procedure to ensure effective resource management which meet
organizations & customer needs.............................................................................................5
P7. Produce standard operating procedures to ensure food production fulfils key performance
indicators................................................................................................................................6
TASK 4............................................................................................................................................6
P8. Apply different methods for monitoring food production and suggest ways for dealing
with variances for maintaining safety of food........................................................................6
P9 Evaluate possible effects of deviation to establish process and procedure.......................7
CONCLUSION ..........................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food production refers to the process of producing food products from raw ingredients. It
is a department which undertakes activities of converting the raw food items into cooked food
that can be sold in the market (Antonaci, Demeke and Vezzani, 2014). The role of this
department is important in a restaurant or food joint. The range of activities can differ from just
cleaning and packing the food to mixing additives and other substance. In the report, The Araki
has been chosen which Michelin star sushi restaurant located in London, United Kingdom. This
report covers variety of and influences on design of food preparation and production systems,
assessing the key principles and methods for planning food preparation and production,
management of resources for consistent, safe and timely food production operation.
MAIN BODY
TASK 1
P1. Discuss range of different types of food preparation and production systems
Food preparation and production is the act of transforming the raw materials into foods
which can be consumed or processed further for making a whole new item. It involves scientific
approaches and comprises of activities such as cleaning, segregating, preparing etc. While
carrying these activities, restaurants should design their own procedure so that food can be
produced according to the needs of different customers. In the context of The Araki, the food
production department should consider kinds of food production and preparation systems in
order to carry business activities without any hindrance. Furthermore, it should be such that
which can fulfil the objectives of the business organization (Baldos and Hertel, 2015). There are
four types of food service systems which can be opted by the restaurant. Same are as follows:
Conventional method: This is the oldest way of producing and preparing food.
Traditional approaches are used in this wherein the raw food grown at an agricultural farm is
used in cooking for changing them into a eatable food. In the context of The Araki, this system
can be helpful in arranging raw vegetables and meat products from local markets which sell fresh
grown ingredients according to the need and demand of the restaurant. The final food item can
be made with the order placed by the customers.
Ready-prepared food service system- This method is completely opposite to conventional
system. In this, foods are already prepared which are stored in bulk with good packaging to save
1

it from any sort of contamination. It can be packed in individual portions or in combinations. The
food is not for immediate consumption, and often used by in-flight caterers. It also includes chill
and cook method, in which the prepared food is stored in a frozen form which can be taken out
and cook whenever the need arise. The Araki may use this system for some of the foods which
will be sold to them for cooking it according to their desire (Carley and Christie, 2017).
Commissary (Central Production Unit): It is a large central production kitchen which
focuses on purchasing raw ingredients from a centralised food purchasing and delivery of
prepared foods to service units in separate locations for final preparation and service. With
regard to The Araki, this process can be used to prepare food at large quantities for serving to the
final customers.
From the above systems, The Araki can go for commissary food service system
whereby it will buy goods from a central units for producing foods in order to satisfy the number
of customers. This will cut the costs due to low transportation and storage costs.
P2. Explain the influences on design of a food preparation system.
It has been analysed that, food production and process system highly influence the
performance of overall organisation. According to the commissary food service system, owners
of the organisation use high technology and costly equipments in order to prepare food items and
serve them next day to the customers. Apart from this, large number of restaurant owners
provide frozen food products to the customers, which they can easily use in near future. In
reference to The Araki restaurant, managers of the organization applied commissary food system
service so that managers can complete the whole process effectively. Apart from this, it has been
identified that food manufacturing department cook food items on a regular basis and the
remaining uncooked item will be stored safely (Grafton, Daugbjerg and Qureshi, 2015). Along
with this, on weekends managers decides to prepare large quantity of food items, so that they do
not face deficiency. They prepare more food items and store them for a longer period of time in a
freezer under a set temperature. With the help of frozen technology, organisation will be able to
perform their task and attain goals and objectives effectively. For instance, capacity of a
restaurant or cafe is around 150 people, on a regular basis there are almost 100 guest per day but
on weekends it becomes houseful. For this, they cook food in advance and store them by using
upgraded technological equipment.
2

TASK2
P3 Regulate various key principle in order to plan food production and preparation
It has been determined that there are ample number of key principles which is followed
by every organisation that deals in food production. With the help of these principles, owner will
be able to maintain the quality of services offered by them at the time of preparing food. Below
mention are some of the principles: Training sessions: It is one of the most essential principle
which need to be followed by each and every organisation in order to perform their work
effectively. Managers of The Araki need to provide regular training sessions to their staff
members in order to deal with complex situations arise within the organisation. Along with this,
training sessions will enhance the knowledge of staff members about the equipments use by
them for making food products (Kajaste, 2014). Also, managers should set standards and quality
of food produced by them, so that they will be able to maintain the level of food.
Food safety: It is one of the most important element which need to be concern by each
and every restaurant so that they can provide high quality products and services. Manager of The
Araki, need to make sure that they should prepare food items by concerning full safety and
hygiene factor, so that no individual will fall sick after eating the food. For this, managers need
to clean the environment, using fresh food products, clean dishes and sitting area.
Cost control: Budget of a restaurant includes its labour cost, food cost and other
equipments which are going to be used by the organisation. In the context of The Araki,
managers hire skilled cooks and fresh food items in order to provide high quality food services.
In order to control the cost it is required by the manager to perform their task in an effective
manner.
All the above mentioned key principles are adopted by the managers of The Araki in
order to enhance the effectiveness and well efficiency of the employees. Manager must provide
high quality food services and focuses on the health of customers by using all these principles
while preparing food (McClanahan, Allison and Cinner, 2015).
P4 Assess various ways for the food production and give an example to discuss the approaches.
There are various ways which assist the owner of restaurant in order to formulate plans
for the food production system. These methods are as follows:
3

 Inventory management: It is one of the most effective method of planning used by
managers of The Araki, in order to examine the availability of stock within the
organisation. It includes all those materials which is accompanying to the system of food
production. With the help of effective inventory management, managers will be able to
reduce the wastage as well as deficiency of the food products within specific time period
(Morse, Babcock and Murthy, 2014). Managers of The Araki, order fresh food
ingredients on the basis of requirements so that they can reduce the scrap food items.
 Supply and equipment capability: In a hotel or restaurants, chief generally working
within hazardous situation and equipment. Managers of The Araki, must ensure that each
and every equipment must fulfil the requirements of customers. Maintaining required
temperature in order to bake the food, storing food products for long time in the freeze
helps in producing high quality food products.
All the above mention methods are used by the managers of The Araki, while planning
food production. With the assistance of this, they will be able to maintain the quality, health &
safety of the staff along with the consumers. With the aid of inventory management, manager
can reduce the scrap and wastage of food items in an effective manner.
TASK 3
P5 Determine the resources to deliver consistent, safe & timely food production
Manager of TreeHouse restaurant should focuse on allocating different resources
effectively which helps business organization to maintain consistency in their restaurant,
delivering of food as well as they focuses on health & safety etc. some of required resources are
discussed below:
Financial Resources: Manager of each and every restaurant is required efficient
financial resources which helps in achieving specified goals. Such as capital, funds, with help
resources all internal operations and functions can be done effectively as each and every
resources is required finance for completion and execution, which focuse on providing the high
efficiency in their performance of employee consistency and also considers the health & safety
while timely production & delivering of food with best quality. (Roesle and Grace, 2014).
Human Resources: Manager of TreeHouse restaurant should focuse on hiring skilled
and specialized candidates for operation in restaurant, as skilled employee makes minimum
4

mistakes. The effective human resources considered that food is delivered in a safe & proper way
within a minimum time of production. As this enhance the productivity and performance of
employees and influence the customer to visit restaurant. (Vázquez and González, 2017). Assets:
The assets plays an important role in every organization, here in TreeHouse restaurant, the
manager should considered that they have proper resources and assets for timely production of
food with best quality and also focused that they also have sufficient resources for delivering of
food in a proper way. For example, for preparation of baking food( cakes, biscuit) restaurant
should have microwave for effective production of food.
P6 Evaluate the process or procedure to ensure effective resource management which meet
organizations & customer needs
There is an effective process which ensures the proper resources management whose objective is
to meet the organization as well as the customer needs. The process includes some steps which is
discussed underneath:
 Review process or procedure: The management as well as Kitchen staff of Araki
restaurant should ensure that they have to focus on and follow the menu of the restaurant
and deliver their services to their customer. This includes the different functions like
preparing of food, presenting as well as serving of food. As manager should follow the
mapping process to examine and analysing the area performance of each employees in
order to meat the organization and customer needs.
 Check their platform: By using modern technology and latest tools & equipments help
the employee of restaurant in increasing the productivity and efficiency of their
performance. As it also focuses on providing the optimum effective solutions to
employees and well as their customers, which is very beneficial for the restaurant.
 Layout size: This steps includes the area of restaurant, area of kitchen as well as floor.
The manager of TreeHouse restaurant determine that there should be a enough space for
employee for effectively working and for customer while taking food as well as required
space for waiting lodge for customer.Training for employees : In each and every
business of restaurant an employees play an very important role as they helps in fulling
the organization as well as customer needs. The manager of TreeHouse restaurant focuses
on providing the proper effective training to their employees and that is very beneficial
for both employee as well as organization. As training helps employees for performing
5

their task effectively and efficiently and management for achieving their goals with
highest optimum output with high profitability.
P7. Produce standard operating procedures to ensure food production fulfils key performance
indicators
Standard Operating Performance- It is a procedure or system which states the activities
which should be carried in order to attain the objectives regarding food. There are various legal
provisions and statutes which a restaurant has to follow in order to accomplish the objectives and
goals. The Araki is a Michelin star restaurant which has achieved this position by following the
legislations applicable on the hospitality sector (Wallace, Sperber and Mortimore, 2018). It has
bye laws to be followed by the restaurant in order to complete the tasks for accomplishing the
targets. UK government has established number of legislations which are applicable on every
such organizations engaged in producing the food. It works as a key performance indicator
against which the actual results are examined which acts as key performance indicator.
Organizations should include ways which will help them complying with the
requirements imposed by the government. Therefore, number of measurements are there which
can be used by restaurants for meeting the requirements of KPI. These can be achieved with
abiding by statutes, standards and legislations essential for the organizations in the food and
hospitality sector. With respect to The Araki, it can take help of feedback, survey results, online
reviews, etc. for checking the performance. The management of this restaurant are concerned
about its brand, therefore, it make sure to adhere to regulations and rules regarding food and
safety, hygiene, etc. Also, the staff is given the training so that basic etiquettes regarding
cleaning, handling, cooking etc. can be applied. Also, it has knowledge about the legal
consequences which can arise in the situation of any breach or contravention.
TASK 4
P8. Apply different methods for monitoring food production and suggest ways for dealing with
variances for maintaining safety of food
Safety of food should always be maintained otherwise it can harm large number of people
consuming the food of a particular restaurant. Hence, there are number of methods which can be
used for overseeing the safety of food for maintaining the efficiency by complying the follow
measures:
6

Pest control: It the process of killing the insects, rats etc. inside the kitchen in a
restaurants as they can contaminate the food and make it unhealthy for the consumption. They
give diseases and illnesses for the one eating the food. This can affect the business of The Araki,
hence, it should consider this an important task in which flies, cockroaches, rats and other insects
so that food can be kept healthy and intact (Wallenstein, 2017).
Waste management: It is a way which reduces the wastage in a restaurant which helps in
keeping the costs low. Unnecessary costs are kept low so that that can be used in something more
productive. The management of The Araki can have a close look at the inventory so that orders
can be replenished so that wastage can be mitigate. This helps in maintaining the right amount of
raw materials as per the demands.
Personal hygiene: Hygiene should be there in all the processes by the staff. This element
is important for keeping the food healthy and nutritional. Every restaurant comprises of a team
which is led by head chef who gives instructions which are to be followed by the team members.
Furthermore, bacteria can be kept at the bay which reduces the risks of health for the customers.
The Araki always follow the hygiene rules and standards for maintaining the quality of the food.
The restaurant should develop standards which will be used for comparing the actual
results in order to find the difference so that correction can be made. This can be done by
formulating policies regarding supply chain management, inventory management and human
resources.
P9 Evaluate possible effects of deviation to establish process and procedure
The Araki is a successful venture because of its strategies and tactics which are applied
within the organization. Currently restaurant have 150 people capacity so they have to start
taking pre-booking which provide them clear ides that how many customers are coming. So they
prepare food according to it and prepare their backup in case of increasing visitors. Along with
this, manager have to provide clear instruction regarding equipment handling because The Araki
already face some situation where staff members face the accident due to lack on knowledge
regarding its handling process.
Restaurant also face the problem where customers have to wait longer for their order and
it will affect the business. Because customer dislike the services where they have to wait longer
for their food. So manager have to build coordination between kitchen and floor staff and ensure
that, first order will be served to the first entered customer. For this, they have to manage
7

customer order through increasing human resources in the business. So each member handle the
each table customers and ensure that food will be deliver on time.
CONCLUSION
From the above discussion, it has been concluded that management of food production
essentially required for every organization. Manager have to ensure that, restaurant follow all the
required functions which focus on their food quality, health & safety, consistency, timely deliver
foods in order to enhance customer experience. Along with this, by using different methods
manager able to manage their inventory which helps in preventing shortage as well as wastage.
8

REFERENCES
Books & Journals:
Antonaci, L., Demeke, M. and Vezzani, A., 2014. The challenges of managing agricultural price
and production risks in sub-Saharan Africa.
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.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Grafton, R. Q., Daugbjerg, C. and Qureshi, M. E., 2015. Towards food security by 2050. Food
Security. 7(2). pp.179-183.
Kajaste, R., 2014. Chemicals from biomass–managing greenhouse gas emissions in biorefinery
production chains–a review. Journal of Cleaner Production. 75. pp.1-10.
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.
Morse, L. C., Babcock, D. L. and Murthy, M., 2014. Managing engineering and technology.
Pearson.
Roesel, K. and Grace, D., 2014. Food safety and informal markets: Animal products in sub-
Saharan Africa. Routledge.
Vázquez, A. M. and González, P. A., 2015. Managing collective symbolic capital through agro-
food labelling: strategies of local communities facing neoliberalism in Spain. Journal of
Rural studies. 41. pp.142-152.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Wallenstein, M. D., 2017. Managing and manipulating the rhizosphere microbiome for plant
health: a systems approach. Rhizosphere. 3. pp.230-232.
9