Food Production Management: Planning, Processes, and Resources Report

This report provides an overview of food production management within the hospitality sector, focusing on restaurants. It covers key principles for planning, including cost control, training, and food safety. The report details various methods for planning food preparation, such as inventory management and equipment capabilities. It also identifies the essential resources required for a consistent and safe food production operation, including raw materials, infrastructure, and capital. Furthermore, it outlines the processes and procedures necessary for effective resource management, such as capacity and demand management, and the importance of standard operating procedures (SOPs). Methods for monitoring food production, including pest control and waste management, are also discussed. Finally, the report examines the potential effects of deviations from established processes, such as customer dissatisfaction and service delays, and highlights the importance of effective food production management for overall restaurant success.

Managing Food Production
System

Index
Introduction
Key underlying principles for planning food preparation and production
Key methods for planning food preparation and production
The resources required to deliver a consistent, safe and timely food production operation
The processes and procedures required to ensure resources are managed well
Standard operating procedures (SOPs)
Methods for monitoring food production
Possible effects of deviations to established processes and procedures
Conclusion
References

Introduction
Managing food production refers to an operational task in hospitality sector where
manager is required to take a number of decisions regarding planning, organizing
and controlling different aspects of food production (Sapkota, 2019). This
includes balancing quality, quantity, cost objectives and a number of different
layers of management according to need and requirements of customer.

Key underlying principles for planning
food preparation and production
Key principles for planning food preparation and production include:
Cost Control:
Training sessions:
Food safety:

Key methods for planning food
preparation and production
There are different ways which can be used in planning of food production and
preparation which are mentioned below:
Inventory Management
Supply and equipment capability:

The resources required to deliver a consistent,
safe and timely food production operation
In order to successfully deliver a consistent, timely and safe food production
operation important resources required are :
Raw materials-
Gas, electricity and water-
Infrastructure -
Capital-

The processes and procedures required to
ensure resources are managed well
Capacity and demand management-
Resource utilization-
Process and time tracking-

Standard operating procedures (SOPs)
The SOP for restaurant will include following factors :
-Food preparation and handling
-Customer service standard

Methods for monitoring food production
Methods for safety of food
Pest control
Waste management-
Ways to deal with variances
Plan
Equipment maintenance
Conventional technique

Possible effects of deviations to
established processes and procedures
Unsatisfied customers:
Delay in services:

CONCLUSION
The above discussion helps in summarizing that the restaurants in hospitality
industry needs to focus specially on the management of their food production
system. It is necessary for manager to clear all the steps required to follow the
food production and preparation system they are choosing. There are also a
number of different factors that are influencing the choice of food production
system in restaurants.

References
Doszhan, R. and et. al., 2019. Research of Innovative Activity of Kazakhstan Companies.
Example of Tourism and Hospitality Management. Journal of Environmental Management &
Tourism, 10(8 (40)), pp.1785-1795.
Alva, I., Rojas, J. and Raymundo, C., 2019, August. Improving Processes Through the Use of the
5S Methodology and Menu Engineering to Reduce Production Costs of a MSE in the Hospitality
Sector in the Department of Ancash. In International Conference on Human Interaction and
Emerging Technologies (pp. 818-824). Springer, Cham.
KENYON, A.J. and COX, P., 2020. Building hospitality brands. Managing Hospitality
Experiences, p.100.