Investigating Restaurant Systems and Food Production

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MANAGING FOOD PRODUCTION
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INTRODUCTION
Food production refers to the process of changing or transforming raw ingredients into
finished food products for the marketable purpose. In the current world, it is a very
popular business chain and increased many parts of the world. The business organization
uses various technologies to increase quality and maintain the freshness of food products.
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This assignment helps the learner to understand various ways through which food
production can be managed. This assignment report also presents key principles and
approaches for outlining food preparation and production as well as plan to deliver quality
food production operation to meet the expectations of business and customers. This report
also shows the various approaches to monitoring food production to ensure and maintain
safe and quality food production operation.
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TASK 1 – INVESTIGATING VARIOUS RESTAURANTS SYSTEMS
VARIOUS TYPES OF FOOD PREPARATION AND PRODUCTION SYSTEMS
There are various types of food preparation and production systems through which food is
prepared. All these food preparation and production system has its advantages and
usefulness. It is very important to choose correct and suitable food preparation and
production system for the kitchen to deliver quality service and meet the expectations of
customers and business. The various types of food preparation and production systems
are:
Conventional Method
It is the most common method used by the many restaurant's kitchens in which food is
prepared ones the customer placed his/her order. In this method, food ingredients are
purchased beforehand according to the dishes business lists in its menu. In this process,
some food is prepared from none end and requires a full process of production and in for
some food, fully prepared ingredients are available which requires the very minimum
process to turn them into finished or complete goods. This system is mainly used in good
restaurants that believe in providing good food to their customers as this method requires
good support of human resource in the kitchen field (Brown, 2018.).
Centralized Production Method
It is a process in which food is prepared in a central kitchen through which food is
transported to business kitchens from which customers can have the food product.
Temperature and packing is the very important factor or element in centralized production
method because food is prepared or completed in the central kitchen but transported to an
external location for that business need to give special attention to packaging and
temperature to maintain the freshness and quality of food. This food production and
preparation system is very useful in the large business food chain that supplies food
packets in large scale such as prepare food in large scale for sale in public transports.
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Cook-Chill Production
This is the method of production in which food is cooked and then chill in low temperature
to maintain its quality. This production has 4 steps which are cook, chill, store and
regeneration and service. Food is cooked normally then it put in the freezer to chill at
below 0-3o C then keep it in refrigeration. The final food or finished food can be consumed
by the customer by reheating it before consumption. This system is best suitable for
keeping the food items for an extended period. This system is also useful for the medium
and large business that produces food products in a good number of quantity.
Cook-Freeze Production
In this production system food should be kept in an extremely cold state such as under -20
o C within one and half hour to maintain its quality. Cook-Freeze production system helps
food to store for a longer period which can be consumed by the customer immediately. This
production system is best suitable for food items that need good cooling such as fruits etc.
Sous vide
This is the latest and innovative food preparation and production system in which food is
preserved through the vacuum technique. This method is also called vacuum cooking in
which raw ingredients of food or half-cooked food is stored in airtight plastic bags,
containers or sealed containers to maintain food longevity.
INFLUENCES ON THE DESIGN OF A RANGE OF FOOD PREPARATION AND
PRODUCTION SYSTEM
Kitchen refers to the heart of the restaurants where food order is placed, cooked and
delivery of the food is made. Good and well-managed kitchen increases the quality of the
food as well which makes the design of the food preparation and production system is very
important. Below are the factors that should be considered while designing the food
production system:
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Kitchen Layout: Kitchen layout is a very important factor and plays a very important part
of the food production system. The design of the kitchen layout significantly affects the
process of food production. There are many designs of kitchen layout that should be taken
into consideration such as L-shape kitchen, U-shape kitchen etc.
Ventilation: Ventilation and flow of work should also be considered in the design of food
production as it is important to have proper airflow to not cause suffocation.
Utilities and Equipment: Utilities and equipment such as dishwasher, refrigerator etc. help
significantly in the food production system. Utilities and equipment help in maintaining the
quality of the food (Brown, 2018.).
Structural Surfaces: Interior of the kitchen brings a positive feel and influences the
mindset of the employees and attracts the customer.
Regulations and Legislations: The laws in the UK in context to food products are very
strict for which it needs to ensure that the design of the food production system follows all
the rules and regulations prescribed by UK government.
KEY PRINCIPLES OF FOOD PRODUCTION AND PREPARATION
4 key principles should be taken into consideration by managers and chef of the workplace
which are:
Clean: The first and most important thing should be considered is food is prepared by the
clean hands for which employees need to take all the respected measure such as using
hand sanitizer in the workplace before preparing food as well as needs to wash fruits and
vegetables before taking them in use to make complete food.
Separate: it is important to put and kept raw material and finished food separately because
of the risk of foodborne illness. Also, seafood, meat etc. should be kept in a separate place in
the refrigerator.
Cook: It is necessary to follow all the standard measures to prepare food such as using the
recommended temperature to cook. Also before serving to customers, using food
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thermometer is essential concerning safety and health and increase the satisfaction level of
customers.
Chill: Some food requires the low temperature to maintain their quality and taste for which
it is necessary to keep them in recommended chill temperature to remove the risk of
bacteria and virus (Brown, 2018.).
KEY METHODS FOR PLANNING FOOD PRODUCTION AND PREPARATION
Following are the important aspects of planning food preparation and production:
Staffing: The manager should assess the need of human resource and hire them according
to need for example, in peak season restaurant may need of additional or cook that have
skills of making the special dish (Tan, et al., 2016).
Selection of suppliers: the manager should select their suppliers properly that can provide
supplies when needed, for example, additional supply may need in peak seasons.
Specify Purchase: the list of items needed should be specific and mentioned to avoid any
confusion.
Receiving: the food raw material should be check properly after receiving from the
supplier to avoid the issue of short items.
Storage: The manages needs to arrange proper storage places for various food varieties
such as some food products needs very low temperature and some needed airtight bags to
keep them in good quality.
Cleaning and disinfection: proper cleaning process should be adopted in the restaurant
and all the food items should be wash before taken into use to remove the risk of bacteria
and virus Tan, et al., 2016).
COMPARE SPECIFIC EXAMPLES OF DIFFERENT METHODS
Pest Control
Pest control is very necessary to maintain the healthiness of the kitchen and its food as well
as it also provides greater satisfaction to the customers. Various strategies can be used for
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pest control, for example, the manager can manually do pest control or can hire
professionals to do the task for them.
Cleaning and Disinfection
Cleaning and disinfection remove the risk of virus and bacteria as well as increase food
quality. Also to maintain kitchen healthy and clean is important to attract customers. The
restaurant can try various strategies such as dish can be wash with dishwasher or manual,
hire staff to clean the workplace all day.
Nutritional Composition
Nutrition composition of the food item attracts and helps many customers to choose the
right dish for them. The managers can list nutrition statistics along with the food menu to
help their customers as well as meet with the expectations level of customers.
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TASK2
RESOURCES FOR DELIVERING SAFE FOOD PRODUCTION
Human resources For timely and safe food production the cooks, chefs, butlers, waiters etc.
have to make sure that there is no harmful adulteration is done in the
food. They should be given proper training and knowledge to use various
equipotent in the kitchen safely and to understand the quality and
quantity of the ingredients should be understood by the people who are
related in the food delivery process.
Finance To start the business it is important to set a budget. The fixed cost, the
variable cost, amount of investment, probable return on investment
should be forecasted in prior only. This will help in implementing various
strategies successfully in the business (Behrens et al., 2015).
Physical The availability of the various equipment, appliances like oven, fridge,
dishwasher etc. should be well installed. The employees should be well
instructed to use it safely. The kitchen should be properly ventilated with
windows, chimneys, and exhaust fans etc. so that there is no choking and
smoking can take place. The drainage, trash, disinfectants should be
properly maintained and layout from the kitchen to maintain the
cleanliness.
Procedure for effective management
Maintenance: It is very important to maintain the various sources like equipment which are
frequently used in the kitchen. The storage and inventory should be maintained to avoid
spoilage of the stocked items. The cooks and chefs should be given training in a certain period.
Cleanliness: The cleanliness of the kitchen by using disinfectants, mopping, vacuum cleaning
etc. should be done. It should be taken into consideration that there is no insects and rats in the
kitchen and in the warehouse which can be harmful to the stocked item and can lead to deadly
diseases (Behrens et al., 2015).
Ventilation: There should be proper ventilation is a kitchen with the help of vent, duct,
chimneys, exhaust fans etc. so that there is no collection of fumes, smoke, etc. which can lead to
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chocking of employees. There should be the use of thermostats which can help in maintaining
the temperature of the kitchen and minimize the heat effect.
Safety: The kitchen and the area nearby kitchen should be well equipped with the safety
measures like fire extinguishers, water sprinklers, emergency exit etc. should be installed for the
safety of the workers.
SOP (STANDARD OPERATING PROCEDURE) AND KPI
The SOP is the standard guidelines which are used by the restaurants for preparing various
dishes. It strictly takes into consideration the use of the ingredients should be pure and
authentic. The steps to prepare a dish should be properly followed this helps in attaining
the KPI of the restaurant. The process of SOP is the standard guidelines that are universal.
Such a method of preparing a dish is standard, that it is prepared in the same manner by
every other restaurant also (Jaiswal, et al., 2018).
KPI: Key Performance indicator is the parameter which is set by the restaurant to measure
the performance of the restaurant in terms of the dishes. The key performance indicator is
the measures or the standards which are set by restaurants to know the level of the
performance of the restaurant as a whole. The following are the key performance of Hazel
restaurant:
Prime cost: The prime cost of the dishes should be kept minimum as the additional cost
will be also added to it which will make the total cost of the dish. The total cost of the dish
should be set in such a manner that the cost should be viable and reasonable for a dish.
Retention: The main KPI for Hazev restaurant is that to what extent the customer
retention is there. If the dish is nice and the cost is reasonable then it is obvious that the
customers will prefer to visit frequently. It is easy to retain old customers rather attract
customers. It is important to retain the customers of the restaurant.
Profitability: Another parameter to ascertain the KPI is the level of the profit that the
restaurant is the level to which the profitability of the restaurant is being generated. The
SOP will help to fulfil the criteria of the KPI which are set. The higher the profitability of the
restaurant the higher the efficiency and productivity of the restaurant (Parmenter, 2015).
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TASK 3
METHODS FOR MONITORING FOOD PRODUCTION
There are various methods to monitor the different food activities which are as follows:
Pest Control: The fore and foremost important step in the monitoring of food production is
the control of pest and other insects that can harm the inventory and can lead to many
diseases. It is important to make the kitchen and storeroom free of rats, insects etc. for
which doing pest control is very important. If this method is not used it can harm the items
which are stored for future use and can lead to severe diseases along with this there may
loss of sales also.
Hygiene: The hygiene of the kitchen and the area near the kitchen should be maintained
with the use of disinfectant and regular cleaning. The utensils, appliances should be cleaned
properly regularly. The employees like cook chefs should also maintain their hygiene
Maintenance: The maintenance of the vents, ventilation, safety measures, electronics
appliances etc. should be done. The drainage systems, trash and other things should be
maintained in a proper manner (Behrens et al., 2015).
Several variances can be found in the key performance indicators or the functioning of the
appliances due to which there may be a loss to the restaurant. In such a case, the variances
should be immediately addressed and the problem should be first identified from the root.
For example, there is a problem in the taste of a particular dish like pasta. The reason
behind of the change in the taste should be first identified then to what extent there is a
change what sort of taste it is giving should be understood with the presence of the chefs
and the cook. This will help to deal with the variance of the change in the taste. Therefore it
can be concluded that the variance or the deviation in any area can be dealing with taking
effective measures and decision taken together with the concerned person.
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