Food Production Management Report: Jupiter Restaurant

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MANAGING FOOD PRODUCTION
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INTRODUCTION
Food manufacturing is one of the largest industries in all over the world. Head chefs, executive
chefs and the kitchen manager confirm all the management constitution and operational style of
the association (Pan, 2016). This report will serve to give some of the basic knowledge and in
order related to some of the vital factor and elements which wants to be focused while
establishing the latest restaurant in the market. In this report, many different types of approaches
are provided and some of the process which the organization implement in their business when
they are planning of the food production in some of the successful and hygienic ways (Pan,
2016).
For the hospitality business, the management of the production of food is very important. With
the help of this, the need and wants of the customer will find (Pan, 2016). And they will also try
to identify how they will increase the satisfaction level of the customer and how they will
increase the profitability of the organization. In this assignment there are different types of food
training and manufacture system is taking and there influence power (Pan, 2016). To reach the
consumer requirement some of the basic key principles and approaches were identified and
compare various type of method which is used in the business organization
This report will identify different type of resource that is used managed by the manager of the
organization to give safe and timely production operation with the help of using a different type
of method (Plummer, and Merkel, 2016). At the last in this report will focus on taking a different
type of steps while opening and managing a new restaurant effectively to fulfil the needs and
wants of the customer.
In this report, the Jupiter restaurant has been discussed. This restaurant is opened by me as the
owner of the business partner. The main motive of the restaurant is to provide a good quality of
food to satisfy the customer need and wants (Plummer, and Merkel, 2016). To achieve this some
of the effective processes are explained towards the food production.
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TASK 1
DIFFERENT TYPE OF FOOD PREPARATION AND PRODUCTION SYSTEM
The training and manufacture of the food will identify the conversion of the input that is raw
material into the output that will compromise of the ready-made food production with the help of
using the different type of resource in the organization (DerejeArega et al., 2016). There is a
different type of food manufacture method which is used in the organization for preparing food
in the restaurant.
Figure 1 Food production method
Source: (Plummer, and Merkel, 2016)
There are three types of the food production system
1. INPUT:In this, some different type of ingredients, machinery, and items are included
which is also known as the rare material of the organization.
2. PROCESS:In this different type of method was implemented which are used to convert
the raw material into finished goods
3. OUTPUT: It has been explained as a finalize well which will get after the processing
(Plummer, and Merkel, 2016).
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Some different types of method are explained in the Jupiter restaurant for delivering the best
quality of food product. They are classified as:
CONVENTIONAL FOOD PRODUCTION
This is one of the method and techniques in which different type of food product are made by
using the conventional method (Plummer, and Merkel, 2016). This method is used for the
improvement and production of the food.
a) Cook-Chill Process
This course was established in 1950 with the main motive for changing the alive food services.
While cooking the food the temperature is low because they want to avoid the development and
the growth of the bacteria in the food (Osuji et al., 2016).
b) Cook-Freeze Process
While some of the food product was delivered to its customer they have to generate by reheating
the food with the high temperature so that food will not damage.
c) Sous-vide Process
This is a set of food in an helpful way that will seal the food product in a bag which will protect
them with all the bacteria. In this process, the food was manufacture, chilled, and reheated when
the food product was delivering to the customer (Osuji et al., 2016).
CENTRALISED FOOD PRODUCTION
In this process the amount of the production of the food is huge. Most of the time this method
was used by the huge chain whose aim is to outsource the food products (Osuji et al., 2016). In
the Jupiter restaurant, this method was implemented so that most of the customer will get the
good quality and quantity of food product and there need also be satisfied (Osuji et al., 2016).
The profit generation of the company is also increased by using this type of method in the
organization.
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ASSEMBLY KITCHEN
In this type of methods, the different set of required food items and ingredients was explained in
a well and proper manner. Most of the time this type of services are valuable in the Jupiter
restaurant by offering them a buffet system to attract more and more customer towards them.
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CONTROL OF RANGE OF FOOD TRAINING AND MANUFACTURE SYSTEMS ON
THE DESIGN
The main motive of the restaurant is to explain the different type of set of the food production
services to their target audience at the restaurant, in the restaurant the interior of the restaurant
needs to be made effectively so that more and more customer will attract (DerejeArega et al.,
2016). The quality of the food production is fully depended on the kitchen which is the most
important factor.
The main motive of the restaurant is to design they're a kitchen in that manner so that they will
store more raw material in theirstore. On the other hand, the other important factor is that they
have to provide lots of space for keeping the food product (DerejeArega et al., 2016).
Here some of the different types of method which is focused while the foods are produced that
are:
1. STRUCTURAL SURFACES
Most of the materials are clean very easily like the ceiling, doors, and windows of the restaurant.
With the help of this, a healthy environment was made for their customer and the staff who are
working in the restaurant (DerejeArega et al., 2016). Due to this most of the customer are
attractive because there need was satisfy by a healthy environment which is very beneficial to the
restaurant.
2. VENTILATION
This is one of the mostimportantthings which are required while cooking the food. With the help
of proper ventilation method, the greasy air and cooking smells will remove and this will give
the comfortable environment to their customer as well as their staff (DerejeArega et al., 2016).
Proper ventilation includes fan at high speed, the canopy of the cooking equipment and many
more
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LIGHTING
In the Jupiter restaurant, some sufficient light was fitted so that staff will cook the food and this
will also help to serve the better taste and proper garnishing of the food (DerejeArega et al.,
2016).
3. PEST CONTROL
This is one of the mandatory demands in the restaurant so that they will maintain some hygiene
in the restaurant. For the prevention of the pest, the doorsmust be tight enough. For the
connection of the machine, some holes were there so they must also be properly sealed. With the
help of the legal authority of the pest control in Jupiter Restaurant is made (Samad et al., 2016).
Jupiter Restaurant main motive is to make that type of culture and style in their restaurant so that
more and more customer will attract them.The main motive of the restaurant is to explain the
different type of set of the food production services to their target audience at the restaurant, in
the restaurant the interior of the restaurant needs to be made effectively so that more and more
customer will attract (Samad et al., 2016). On the other side, the main aim of the restaurant is to
provide a good quality of product and services to their target customer so that they will satisfy
there need. Along with the need and wants of the company has beensuccessfully fulfilled (Samad
et al., 2016).
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TASK 2
STANDARDS OPERATING PROCEDURE (SOPs) FOR CONFIRMING THE
FULFILLMENT OF KEY PERFORMANCE INDICATORS (KPIs)
A SOP was explained as some of the rules and some command which are basically used by the
staff member of the organization to carry out some of the operation in the business organization
effectively and decrease the miscommunication in the organization. The restaurant try to
maintain their standard in front of their customer so that they will balance food which they are
provided will safe and healthy.
1. SOP OF FISH RUB
This is related with the dish creation
Cost control
To control the cost the chef of the restaurant has to take many steps. Some steps are like training
of the staff on the regular basis; try to develop their efficiency they will help to decrease the
wastage of the product.
Food safety
Before the chef make some food firstly they have to wash it in a proper way. They have to set an
average temperature so that food will cook in a proper manner.
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2. SOP OF PEPPERONI PASTA
 Dish creation steps:
Cost control
As per the analyses the cost per unit is stated by the standard cost. They try to maximize the
organizational profit.
Food safety management
Before the chef make some food firstly they have to wash it in a proper way. They have to set an
average temperature so that food will cook in a proper manner.
With the help of using the different type of equipment the food production was maintained. All
the equipment will explain and provide some path of the operation of all business.
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MAINTENANCE OF KITCHEN EQUIPMENT
Due to lack of maintenance the profit margin of the company was decreased, the performance of
the equipment will also decrease. This will also incurs the lots of loss in the organization while
some of the equipment breaks down during peak hour (Samad et al., 2016).
KEY METHODS FOR PREPARATION FOOD TRAINING AND MANUFACTURE
Some of the important methods is explained towards the training and manufacture of there food
which is fully depended on the different type of factors which will influence them to take a
relevant decision. They are defining as:
RESTAURANT THEME
Based on the culture and single rudiments of the country the theme of the restaurant is depended
(Samad et al., 2016). On the other hand, the interior of the hotel is fully depended on the past
structure of the building.
MENU BALANCING
Based on the need of the customer they will serve some important balance and a huge amount of
the profit generation of the restaurant. In Jupiter, the restaurant menu is maintained with the help
of explaining some of the mixtures of the food preparation methods and ingredient being used in
food preparation (Samad et al., 2016).
INNOVATION AND CREATIVITY
The Jupiter restaurant will provide a better service to generate and produce the latest variety of
dishes by joining the two or more dishes. At many years ego, this was explained that most of the
restaurant is mainly focussing over the old dishes (Chen et al., 2016).
CONSUMER EXPECTATIONS
Jupiter restaurants always try to provide a good and healthy product to their customer so that
most of the customer will attract. They will also provide them with good services.Their main
motive is to satisfy the customer need and wants so that they will generate more revenue (Chen
et al., 2016).
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VARIETY
This is compulsory that the restaurant to provide a variety of food dishes to their customers
because there are a huge amount of people who are belonging to the different type of cultureand
background. On the other hand, most of the time the taste of the customer was changed because
of changes in the trend of the market (Chen et al., 2016).
Apart from these entire components some of the different set of the factor which was highly
affected the level of the growth and the development of the hotel. With the help of consistency
and availability of the food, the product image will build (Chen et al., 2016). It will serve as a
way that will confirm that the making of the latest product does not affect the complete quality
standard of the product.Chances of contaminating the food will decrease with the help of
cleaning and disinfection (Chen et al., 2016). The Jupiter Restaurant always try to provide better
cleaning services in their Restaurant which will offer a healthy environment.
KEY TRAINING AND MANUFACTURE FOOD TRAINING AND MANUFACTURE
In the food production sector, this is compulsory that they have to put into practice the food and
beverages operation with the help of account control. Purchasing is explained as the process
through which the organization will select, purchase and try to use the appropriate use of the
commodity (Chen et al., 2016). With the help of software that is Procure wizard will help the
organization to make some of the comparisons of the different items which will help to make
proper stock management in the organization. The restaurant will keep the copy of the explained
price list and on the other hand, some of the samples of the product will send in the restaurant
will also identify (Chen et al., 2016).
PURCHASE SPECIFICATION
With the help of this, the total set of the production will be calculated. This will be explained by
then purchase orders which include some different type of elements like size, weight, quantity
and amount.
RECEIVING
Based on the need of the customer the way of acknowledge the statement the set of merchandise
are brought (Atoui et al., 2017). While receiving the product some of the agreement was checked
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