Java Restaurant: Food Production, Planning, and HACCP Implementation

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UNIT 9
MANAGING FOOD PRODUCTION
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Table of Contents
INTRODUCTION........................................................................................................................3
LO1........................................................................................................................................... 4
P1......................................................................................................................................... 4
P2 & M1................................................................................................................................5
LO2........................................................................................................................................... 8
P3......................................................................................................................................... 8
P4 &M2................................................................................................................................ 9
LO4......................................................................................................................................... 12
P8....................................................................................................................................... 12
P9 & M4..............................................................................................................................15
CONCLUSION.......................................................................................................................... 17
REFERENCES........................................................................................................................... 18
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INTRODUCTION
The industry of food manufacturing is considered as the largest industry. The management
structure and working of an organization need to be ensured by the head chefs, executive
chefs, and the kitchen managers. The set of resources being made available are maintained
by the correct balance to ensure that the set of procedures and strategies are generated as
per the cost-effective structure, safe and efficient production and profitable food are
achieved as per the style and business targets of an organization (Pan, 2016).
The report serves to provide the basic knowledge and information of the important factors
and elements which needs to be considered during the establishment of the new
restaurant. Along with these, the report serves to provide the set of approaches and
procedures which are implemented towards the planning of the food production in an
effective and hygienic way (Pan, 2016).
Java Restaurant has been located in Edinburgh, UK. The restaurant has the full-service
dining, small play area for the children, sitting arrangement near the pool and the
uniqueness in terms of its interior designing and infrastructure. Along with this separate
area is defined for smoking and the cosmopolitan bar is also built. The total area in which
restaurant acquires is defined to be 3,000 square feet. The restaurant provides the sitting
arrangement of 150 people together. The facilities such as the parking, zoning, and
accessibility issues have been reviewed as per the key criteria.
The restaurant which has been discussed in this report is the Java Ethnic Restaurant. This
restaurant has been established by me as the owner along with the business partners. The
aim of the restaurant is to provide the best delivery of food by maintaining the quality of
food. In order to achieve this, effective procedures are defined in food production (Plummer
and Merkel, 2016).
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LO1
Java Restaurant serves to focus on the increasing demand for the ethnic eating experience.
The design and layout of the hotel are based on the multi-ethnic cuisine restaurant. The
hotel serves to provide large varieties of dishes and food products by ensuring that the
quality delivery of the food is provided.
P1
The process of food production is defined as the way of preparing the food by converting
the raw materials into the readymade products of food by natural processing or industrial
processing. The food production is divided into the number of segments such as sorting,
cleaning, segregating, and adding ingredients in definite proportion.
The food production system has been divided into three parts which are defined as:
1. Input: It includes the set of ingredients, machinery, and items which are taken as the
raw material to the system.
2. Process: It includes the ways in which the set of methods are implemented over the
aim of converting the raw material into a finished set of food resource.
3. Output: It has been defined as finalized good which has been obtained after
processing (Sindhu and Kaur, 2018)
Apart from these basic procedures, the set of methods which are defined in the Java Ethnic
Restaurant for the quality delivery and manufacturing of the food products are classified as:
1. Traditional Food Production
2. Centralized Food Production
3. Assembly Kitchen Process
Traditional Food Production
The process and techniques in which the set of food products are processed by using the
traditional set of methods for the development and production of food are known as
Traditional Food Production. This type of method has been subdivided into three parts:
a) Cook-Chill Process
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This process was developed in the 1950s with the aim of altering the existing food
services. In this process, the temperature is lowered during the cooking of the food
in order to avoid the growth and increment of the bacteria. This type of method is
majorly used in compact areas providing the food services and in airlines.
b) Cook-Freeze Process
It has been defined as the system which has been used to prolong the life duration of
the food being prepared by defining the rapid freezing and storing them at the low
temperature. During the delivery of the food, it has been regenerated by re-heating
the food at a higher temperature (Tsuji et al., 2016).
c) Sous-vide Process
The term Sous-vide is defined as the under vacuum in French language. It has been
defined as the process of defining the set of food in an effective way sealing the
food in a bag by the process of the vacuum sealing. In the Sous-wide cook-chill
process, the food is cooked, chilled, and reheated during the time of delivering the
services to the customers.
Centralized Food Production
It is the process in which the food produced in the large amount. This type of method is
majorly adapted by the huge chains which aim to outsource the food products. In the Java
Ethnic Restaurant, this method has been implemented in order to define the maximum
delivery of the food among the customers. This helps to increase the overall profit
generation of the company.
Assembly Kitchen
It has been defined as the type of kitchen in which the set of required food items and
ingredients are defined altogether in a systematic way. This type of service is made available
in the Java Ethnic Restaurant, by providing the buffet system to the interested set of
customers (Dereje Arega et al., 2016)
P2 & M1
With the aim of defining the best set of food production services to the customers at
Restaurant, the interior of the restaurant needs to be designed in an effective manner. In
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the sector of the food production industry, the kitchen is defined as the most important
factor upon which the quality of the food products depends. The aim of designing the well-
defined kitchen is to provide sufficient storage space for the raw materials. To provide the
space for keeping the prepared food kitchen serves as an important factor. In the
Restaurant, the layout of the kitchen has been defined to be U-Shaped Kitchen. This type of
kitchen provides a large amount of storage space along with the working space for the staff
in an effective way (Aboalmajd, 2016)
Along with the design and layout of the kitchen other factors which are considered during
the food production method are:
1. Structural Surfaces: The ceiling, doors, and windows are made with the type of
material which is cleaned easily. This helps in maintaining a healthy environment for
the customers and the staff working in the restaurant.
2. Ventilation: In Java Restaurant the proper ventilation is provided to remove the
greasy air and cooking smells and provide a comfortable environment for the staff
and customers. The extract ventilation in Java includes the fan at high speed, canopy
of the cooking equipment and removable filters of grease which are disposable.
3. Lighting: In the Sara restaurant, effective set of lights are fitted in order to provide a
sufficient amount of lightning which helps in delivering the better taste and proper
garnishing of the food.
4. Utensil Washing: The Sara Restaurant provides two different sinks, among which
one is defined for washing and another is defined for rinsing and disinfecting the
equipment. This includes steam sinks and dishwashers.
5. Food display and storage facility: The food rooms are defined with good lighting and
proper ventilation. The freezers are provided to store the dairy products, in which
the cooked and raw foods are stored separately.
6. Outdoor Clothing Storage: In order to maintain proper hygiene, the outsources such
as handbags, clothing is provided separate storage for keeping. Along with this, the
storage lockers are also provided to the staff.
7. Staff Toilets: As per the washing facilities requirement act 1964 and the sanitary
convenience regulations 1964, the Sara Ethnic Restaurant has provided 1 toilet and
wash basin among every 15 staffs.
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8. Pest Control: It has been defined as the mandatory demand in order to maintain
hygiene within the restaurant. The doors which open outwards must be tight enough
so as to prevent the entry of the pest. The set of holes in walls and machines for the
connection of electricity must be properly sealed. In Sara Ethnic Restaurant the pest
control has been made by the legal authorities of pest control.
At the Sara Ethnic Restaurant, as the name suggests the interior of the restaurant and
serving crockeries are defined as per the culture and style of the UK. The aim of the
restaurant is to make the culture of the UK as the point of attraction for the people. By
designing the set of the above-defined elements related to food production, the restaurant
serves to offer the best and high quality of services in every circumstance. Along with this
the demands and requirement of the company have been fulfilled (Rallo and Zucaro, 2019).
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LO2
P3
In the sector of food production and planning, it serves necessary to implement the food
and beverages operations along with the inventory control. The term purchasing has been
defined as the process which includes the selection, purchase, receipt, storage and the
proper use of the commodity. In order to effectively determine the pricing strategy in Sara
Restaurant, the software named as Procure wizard has been used which helps in providing
the list of the already approved suppliers. It helps in comparing the prices of the items
which leads to proper stock management. In terms of defining the new supplier, the basic
information which needs to be included defines the details and the set of products being
selected by the company such as the dairy products, cereals, pulses, and spices. The copy of
the defined price list is kept by the restaurant and the sample of products which are to be
delivered within the restaurant is determined (Suzuki et al., 2017).
Purchase Specification: It includes the way calculation of the total set of products being
taken within the restaurant. This has been defined by the purchase orders which mainly
include amount, size, weight, quantity, and other elements.
Receiving: In the restaurant, it has been defined as the way of acknowledging the fact the
set of products being ordered are delivered as per the requirements. The agreement has
been checked at the time of receiving the products which specify the name of the product,
quantity, and quality of the product. After receiving the products, they are stored at a
specified department.
Invoicing: It has been defined as the process of paying the total amount of money to the
suppliers based on the foodstuffs and items of beverages to be paid collectively in a month.
The Sara Restaurant serves to define its own system of invoicing by which the payments are
made at the defined interval of time. It helps in maintaining a healthy relationship among
the suppliers and the business (Samad et al., 2016).
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Storage: space is provided in the restaurant to keep the extra foodstuffs and the required
set of items and ingredients is termed as Storage. In Sara Restaurant, a huge variety of
storing the food in a hygienic and healthier manner has been determined:
1. Fridge: In terms of keeping the foodstuff healthy and fresh, the fridge has been used.
In which the raw materials need to be stored maximum at 1c. Meat pies and sausage
rolls are stored maximum at 2c. The fruits and vegetables are stored on the basis of
their shelf life, mostly they are stored at 0c to 2c. Apart from these materials,
separate storage has been made to store dairy products.
2. Freezer: In Sara Ethnic Restaurant the set of the frozen food such as the preserved
corns and beans are stored. In the freezer, ice cream has been majorly stored for
some time duration.
3. Dry-food Stores: These type of stores are ventilated and cold, these stores are
designed as per the size of operations. In Java Restaurant, the shelves of the dry
stores are made strong to bear enough amount of weight.
4. Stock Separation and Rotation: It has been defined as the storage area based on the
concept of first in first out. It provides minimum food wastage. It has been
subdivided into use by and best before components.
Issuing: It has been defined as the final stage at which the goods are issued as per the
needs and demands. In this, every department of the restaurant fills the requisition form
in order to get the delivery of products from the storekeeper which manages the stock
(Tiku et al., 2017).
P4 &M2
The key methods defined towards the planning and preparation of the food is dependent
upon the various factors which influence the decision planning in the restaurant, they are
defined as:
1. Restaurant Theme: The theme of the restaurant is based on focusing on the culture
and unique elements of the country. The interior of the restaurant is designed by
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focusing on the historical structure of the building such as the Buckingham Palace of
London.
2. Menu Balancing: In order to define the high amount of profit generation in the
restaurant, it serves necessary to balance the menu as per the needs. In the Java
restaurant, the menu is balanced by defining the combination of the cooking
methods and ingredients being used in cooking. The components of menu balancing
include the taste, which needs to be balanced as per the type of food products and
the dish being made. The color of the food product and dish serves to be defined as
the center of attraction for the customers. The portion size defines the capacity of
the food being provided to the customers. Seasonal factors define the set of
vegetables and sweets being available as per the season variation. The appearance
of the food serves to attract the majority of the customers (Munkongsujarit and
Srivannaboon, 2015).
3. Innovation and Creativity: In determines the way of introducing the creative abilities
and talents applied over the existing range of products and dishes. The Java
Restaurant serves to create and introduce the new variety of dishes by combining
the two or more dishes. The restaurant majorly focuses over the old dishes which
were defined several years ago.
4. Consumer Expectations: In order to define the high level of the profit generation and
to be the attracting restaurant, Java restaurant defines the facilities and services
with the aim of satisfying the demands of the customer.
5. Variety: As there are a huge number of people which have different cultural
backgrounds, ages, and professionalism, it serves necessary for the restaurant to
provide the variety of food dishes to the customers as per the changing trends and
choices of the people.
6. Influences based on social, ethnic and cultural: Consumers are aware of the social
and ethical issues which include a decrease in the food waste and packing, way to
ensure the sustainable consumption of food, reduction of the ways in which quality
of food is affected. The Java Restaurant serves to define the new set of services in
keeping the social factors and social welfare (Subramoniam, 2016).
7. Trends and fashions: The trends are defined as the set of factors having long term
effect over the minds of the people. In the sector of the food industry in the UK, the
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trend has been defined as ordering for the simple and low spicy food, according to
which the dishes are delivered to the customers.
8. Sources of chemical contamination: As there are various chemicals which are used in
different aspects, the chemicals which are being used at the Java Restaurant is un-
perfumed and food safe. The use of unsafe additives and equipment like copper
pans and lead pipe for water is avoided within the working environment of the
restaurant. The staff of the restaurant is trained to use the soaps and detergents of
the mild scent.
9. Temperature Control: it serves necessary to control the temperature in order to save
the food from being contaminated. In Java restaurant, during the delivery of the
products, it has been checked that the chain of the cold storage is not broken, which
is especially checked during the fish and frozen food products. At the time of
storage, the proper temperature must be defined and refrigerators must be kept
away from the overheating area.
Apart from defining these components, the other set of factors which affect the level of the
growth and development of the hotel includes the facts such as the food dish being
delivered includes the proper calculation about the number of balanced factors included
within the dish. The consistency and availability of food help in building the product image.
It serves as the way of ensuring that the creation of the new product does not affect the
overall quality standard of the product. The cleaning and disinfection lead to a decrease in
the chances of contaminating the food. Java Restaurant serves to provide the proper
cleaning at a frequent basis which provides a healthy environment. The use of the
disinfectant decreases the level of bacteria and increases the safety level. The automated
washing machines are used with a high temperature in order to rinse the dirt thoroughly
(Olara, 2018).
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LO4
P8
The process of monitoring food production serves to define the set of ways and methods
which contributes to enhancing the overall production of the food. The way of monitoring
the food also contributes toward the efficient and safe operation within the restaurant.
The methods which are applied to define the monitoring of food production are defined as
follows:
PEST CONTROL
With the motive of defining the healthy environment of the restaurant, it serves necessary
to implement the proper pest control. The entry of the pest such as the cockroaches and
flies makes then food contaminated at any stage of the production. The pest control done in
an effective manner enhances the quality of the food being made available to the
customers. The ways in which the past affects the production and processing of the food
are:
 It leads to the loss of production and damaging of goods
 It leads to the loss in sales due to the loss of production
 It defines the decreased audit score
 It harms the brand reputation, affecting potentially the decrease in sales and orders
(Chen et al., 2016)
WASTE MANAGEMENT
There are proper guidelines provided for the effective management of waste defined by the
BRC global standards. The accumulation of the wasted food will give to the rise to the pests
leading towards the implementation of then pest infection. It also affects food production,
as the unhygienic working background decreases the overall will of the staff to define
attractive and tasty food products.
In order to generate an effective set of products, there finds the need to define proper
waste management. It can be decreased by introducing suitable and appropriate waste
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