Comprehensive Report on Managing Food Production at Hazev Restaurant

This report provides a comprehensive analysis of food production and management within the context of Hazev restaurant, a London-based Turkish cafe. It explores various food preparation techniques like baking, frying, and roasting, and different food production systems such as cook-chill and cook-freeze. The report details the impact of these systems on restaurant design, covering aspects like food storage, cooking ranges, pest control, and ventilation. It identifies key principles underlying food production planning, including nutrition, time, and cost considerations, and outlines methods for effective planning, such as convenience and centralized systems. Furthermore, the report highlights the essential resources needed for timely, consistent, and safe food production, including raw materials, kitchen equipment, and utilities. It also outlines procedures and processes to ensure proper resource utilization and the formulation of standard operating procedures (SOPs) to meet business key performance indicators (KPIs). Finally, the report addresses methods for monitoring food production and managing variances, emphasizing the importance of established procedures and their impact on deviations.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Mention different kind of food preparation & production systems ......................................1
P2 Define the impact on designing range of food preparation and production system..............2
TASK 2............................................................................................................................................3
P3 Key principles underlying for planning of food production & preparation ..........................3
P4 Method for planning food preparation and production by mentioning specific example .....4
TASK 3............................................................................................................................................5
P5 Identify resources needed to deliver a timely, consistent and safe food production
operation......................................................................................................................................5
P6 Outline procedure and process needed to assure resources are used properly to meet
business needs.............................................................................................................................6
P7 Formulate a standard operating procedure to assure food production meeds KPI of
business.......................................................................................................................................6
TASK 4 ...........................................................................................................................................7
P8 Implement methods to monitor food production and mention how to deal with variances. .7
P9 Mention the possible impact of deviation to establish procedures and processes.................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food production is a process in which various raw materials are combined, transformed
and cooked so that a desired dish can be prepared. This is basically a department in hospitality
organisations which is associated with preparation and processing of food. Food production
management is defined as an aspect in which different activities which are performed while
producing food are managed in a proper manner (Buche, and et. al., 2019). This assignment is
based on Hazev restaurant which is a London based Turkish cafe providing lunch, breakfast and
dinning facilities to their customers. Report is going to cover about different kind of production
systems and food preparations. Impact on designing a range of food preparation and production
system are discussed. Key underlying principle and methods of planning food preparation are
mentioned. Also, various resources which are needed to deliver timely, safe and consistent food
production are mentioned. Beside this, standard operating procedure are mentioned to assure that
food production meet business objectives. At last, method to monitor food production are stated.
TASK 1
P1 Mention different kind of food preparation & production systems
Food preparation is depicted as the art of cooking and preparing food. It is defined as a
learned capacity so that food of high quality can be prepared with minimum energy and time
outlay. Food preparation is a skill by which meals for breakfast, dinner or lunch can be prepared
gracefully whereas a production system involves a different set of procedures in which raw
material and other resources are processed as input and final products are received as output
(Gouel and et. al., 2016). There are various kind of production system and food preparation in
context with restaurants which are stated below:
Different kind of food preparation
 Baking: It is defined as a technique in which food is cooked for prolonged time through
dry heat by convection method, basically in oven. Baking can also be done on hot stones
and hot ashes. Baking of pastry before adding filling material is referred as blind baking.
Different kind of baking process are blanching, blind baking, boiling, coddling, etc. Chef
in Hazev restaurant use this method to prepare food.
 Frying: This is referred as a cooking of food in saturated fat or oil. This technique of
preparing food is originated from ancient Egypt. Different kind of methods associated
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with this food preparing technique are deep frying, hot salt frying, pressure frying, fan
frying etc. In Hazev restaurant, frying is used as a main method to prepare delicious food
in accordance with customer's demand (Jalilov and et. al., 2016).
 Roasting: It is a cooking method which is based on dry heat, either it is an oven, open
flame or any other heating source. Due to roasting, surface of the food became maillard
browning or caramel coloured which results in flavour increment. Basic food preparation
methods associated with roasting are grilling, barbecuing, searing, rotisserie etc. In case
of Hazev restaurant, Chef performed roasting technique to prepare food so that flavour of
dish can be enhanced specifically.
Different types of food production systems
 Cook chill system: In this system of food production, food is friezed at a low
temperature which is usually from 32 to 37 degree Fahrenheit and 0 to 3 degree Celsius.
Chef in Hazev restaurant use this system of food production so that tasty food can be
prepared and serve instantly to customers. This method is cost efficient and needs few
employees to manage work.
 Cook Freeze system: This is another procedure associated with food producing where
chef use blast freezers so that cooked dishes and prepared beverages can be stored in
refrigerators. Hazev restaurant uses this system of food production so that their catering
service can improve. By this, prepared dishes can be effectively used for future purpose
due to which wastage of food and materials will reduce and high revenues can be earned
(Manning and et. al., 2015).
P2 Define the impact on designing range of food preparation and production system
In accordance with the description of food preparing and food production system which
are used in Hazev restaurant i.e. cook chill system, cook freeze system, roasting, baking or frying
posses a considerable impact on its design. In this context, some factors are stated below:
 Food Storage and display: Under this factor, a separate equipment such as restaurant is
needed to store different food dishes and items so that health of customers and working
staff which will consume those dishes can not be compromised in any way. In this
context, chef in Hazev restaurant can use different ventilation facilities for both cooked
and raw food along with different covered shelves. These shelves will help in protecting
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food from getting rotten or damaged due to which only good quality food will be given to
customers (Martin-Rios and et. al., 2018).
 Cooking range: This involves both gas and electrical equipment which is associated with
transportable cylinders in large spaced kitchens. Chef in Hazev restaurant has
implemented only those equipments which ensures the safety of workers. Due to this,
staff in restaurant is able to work comfortably due to which overall productivity of
restaurant will increase in a considerable manner.
 Pest Control: This is another important factor which posses a high influence on
designing range of production systems. There is a big chance that materials and resources
used by Hazev restaurant have insecticides and pesticides in them. When Hazev
restaurant initiated their work, management of company has given high emphasis on
regular pest controlling so that pests or insects can be removed properly in weekly
manner. This will help the restaurant in satisfying the urge of their customers in more
proper manner.
 Ventilations: This factor involve equipments like chimney which benefits in eliminating
steamy fumes, cooking gas, oil smell and stains from each corner of kitchen. Ventilation
is an important aspect, if a restaurant wants to prepare dishes in a proper manner along
with giving appreciable working environment to workers (McClanahan and et. al., 2015).
In case of Hazev restaurant, there are multiple chimneys in kitchen due to which staff
members will be able to work there in a comfortable manner.
TASK 2
P3 Key principles underlying for planning of food production & preparation
Food production is considered as a continuous process for each restaurant where
delicious dishes are prepared for customer's as per their order. In case of Hazev restaurant, some
principles which are underlying plan for preparation and production of food are stated beneath:
Principle of nutrition: In context with doing food preparation and production, it is
essential for chef to take care of principle of nutrition. Chef of a restaurant is required to have
accurate information regrading the taste and diet of their customers along with deep analysis on
their preference before producing food. This is possible by asking customers about their choice
and taste before serving them food.
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Principle of time and money: At the time of food production, it is very important to
consider the cost and time which is required to produce a certain food. If some dish is very
expensive and taking long time to prepare, chef in hazev restaurant can skip the idea to prepare it
due to its low value. By this, only those dishes will be served by restaurant which will be good
for health of customers and are cost effective. This will help restaurant in achieving expected
results (Paroda and et. al., 2018).
P4 Method for planning food preparation and production by mentioning specific example
Planning of food production and preparation is referred as one of the important aspect for
every restaurant so that quality food can be offered to customers without changing extra amount.
This helps the restaurant in saving their additional costs. Under planning, chef of Hazev
restaurant is going to estimate the amount of food which is required to be prepared, regular
checking of supply and demand, delivery time etc. Chef is going to perform this role with the
help of checklist. Business owner of company is needed to consider their budget and man power
so that dishes can be cooked in an effective way (Reed and et. al., 2016). Food that will be
provided by company is needed to be appreciated by customers so that high business returns can
be gain. All these aspects formulate a food production plan. In context with Chef of Hazev
restaurant, important methods for planning of food production are stated below:
Convenience: In this planning, food is freeze or prepared earlier so that extra time of
customers and staff members in producing food can be saved. Dishes and food items which are
prepared under conventional food item or menu are based upon establishments. It is essential to
do proper planning as not all customers prefer to eat convenience food when they went to a
restaurant to eat.
Centralised: Food production in a central manner include production of food at a single
place and then transferring it to other locations so that it can be served to customers. This type of
food production planning takes place in rails, aviation and other modes of transportations. This
planning type is usually used in catering environment on which food is prepared and cooked off
site and then offered to the consumers at the venue. This method of production is costlier due to
increased transportation charges an storage equipments (Belyakov, 2015).
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TASK 3
P5 Identify resources needed to deliver a timely, consistent and safe food production operation
Within a restaurant and hotel, there are different kind of resources that are needed so that
dishes and food items can be prepared in a timely and safe manner. These resources and material
are vital for each restaurant to ensure efficient working. In context with Foodie flavour which is
a small restaurant operating in London, these resources are stated below:
 Raw material: It includes materials like species, vegetables, fruits and some other
ingredients that are require to produce dishes and food in a delicious manner. Foodie
flavour is needed to include those ingredients and vegetables which have large nutritional
value and cooked easily so that customers can be served on time.
 Kitchen equipments: This is an essential factor in which helps in preparing quality food
in a timely and safe manner. This is due to the fact that if kitchen equipments will be on
on its place, it will be easy for chef and employees to find desired ingredients properly.
This will helps them in performing organised work. If kitchen in Foodie flavour will not
have all the required material and ingredients then a mess will create which will reduce
working capability of employees (Davis and et. al., 2018).
 Gas, power and water: These are those resources that are very important for cooking
and preparing dishes. This is because without water, power or gas facility, it is not
possible for chef in Foodie flavour to prepare food. Hence, it is essential for manager in
restaurant to arrange these resources in a proper manner. So that kitchen department can
work in a proper manner.
P6 Outline procedure and process needed to assure resources are used properly to meet business
needs
In case of hospitality organisations, it is very essential to assure resources and materials
that are needed while preparing food. In this context, there are various processes along with
procedures so that food can be cooked by chef in a proper manner. In this context, some of the
procedures that are implemented by concerned restaurant are stated below:
 Proper utilisation of resources: This is an effective process that can be utilised by
Foodie flavour so that appropriate management of resources can take place. This is
possible when chef and in-charge of kitchen will regularly assure and check that each
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resources used by staff members in a proper manner and no wastage of resources is faced
while working (Filimonau and Delysia, 2019).
 Tracking of time and progress: Under this process, chef of concerned restaurant will
maintain proper records of resources which are purchased along with their date and time.
This will help the chef in assuring that resources are not wasted and they are used in a
proper way. Also, chef in Foodie flavour is needed to assure that all required resources
and ingredients must be available in kitchen so that working staff can perform their task
without any hindrance. Also, progress in work can be assured by chef by giving training
to staff in timely manner.
P7 Formulate a standard operating procedure to assure food production meeds KPI of business
Standard operating procedure is defined as a set of particular activities which are
performed in an organisation. It is very important to carry out those activities and their
procedures in a proper manner especially by following regulations which are formulated by
government. This will assists the firm in gaining high advantage in marketplace and against
rivals. In case of Foodie flavour, there are different policies and rules that is essential for the
manager to follow (Jalilov, Amer and Ward 2018). Also, restaurant is needed to develop a
proper standards so that key performance indicators associated with business can be assured.
Some of these are stated below:
 Finance and administration: These departments helps in performing work which will
ensure efficient food production. Standards associated with it are linked to analysation of
bill and ordering budget that will help the management in ensuring about appropriate
food production.
 Empowering staff: Standards of this factor are concerned with hiring skilled employees
so that work can be carried out in a proper manner. Also, it offer training to employees so
that they can work by using resources and materials in optimal manner. By this, staff will
be able to work in a comfortable manner and feel empowered.
Adoption of these standards will benefits Foodie flavour in working properly so that food
production can take place in proper manner.
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TASK 4
P8 Implement methods to monitor food production and mention how to deal with variances
Processes linked with food production is applied in Foodie flavour in which different
kind of tactics are adopted by the manager of firm to solve variances. There are some variances
like improper flow of work, wastage of resources etc. in business which can hinder the growth of
company. It is essential for restaurant to solve these variances properly. In this context, some
methods are stated below:
Planning: Predicting about the required raw materials, human resources, machines are
essential factor for managing business operations and activities within a firm. In situations where
demand and supply of food is analysed, costs associated with manufacturing, transportation,
stock inventory must be acknowledged before hand so that a proper planning can be formulated.
In case of Hazev restaurant, executive team of company is required to formulate their plan is an
organised way so that optimal use of resources can take place so that high results can be gained
(Koehn, 2015).
Equipment maintenance: To improve the efficiency of equipments and machines, staff
members working in a restaurant is needed to be fully trained so that they can use machines in
proper manner. In context with Foodie flavour, chef of firm provide training sessions to
employees so that they can use and repair machines themselves if any problem arise. In case of
concerned restaurant, employees working there are capable to maintain machines like
ventilators, cooking range etc. so that overall productivity of restaurant can be increased due to
optimal utilisation of machines. This will assist the restaurant in solving the variances that can
take place due to non maintenance of equipments.
Convention: It is an important method that specifies the expectations of consumers when
they came to acknowledge the services of restaurants like Foodie flavour. Conventional planning
is referred as the situation in which a person go and sits down to dine in an expensive place. This
kind of planning include restaurant's buying material and raw food which will be cooked by
employees to serve to customers. As a chef, conventional production of food is a basic norm.
P9 Mention the possible impact of deviation to establish procedures and processes
Within hospitality sector, customers have high expectations. In case of restaurants such as
Foodie flavour, some deviations has been found like non response from chef which has work to
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produce tasty food and dishes. In this context, quality of food became a major concern. In case of
Foodie flavour, chef promises to offer only healthy and good quality food but the observed
deviation specifies that there are some dishes which are not nutritious thus lack good quality.
Customer base for this restaurant expects that production process of restaurant must be of high
proficiency. Due to such deviation, customers base of the concerned restaurant can reduce due to
which existing customers can also question the quality of food which is offered by restaurant.
Lack associated with quality assurance declines procedures of food production due to
which customers are not satisfied in proactive basis (Rasul, 2016). This will impact the
reputation of restaurant in a negative manner due to which their effectiveness in marketplace can
reduce considerably. These deviations can results in cost burden that will results in reducing
productivity of restaurant. Major impact of these procedures will be on the procedures and
processes of Foodie flavour. This will results in generation of long term outcomes for operations
and business of restaurants. Hence, only making food process and production of restaurant in
effective way can enhance business productivity in a considerable manner.
CONCLUSION
As per discussed report, it has been concluded that management of food production is an
essential way to prepare high quality food. Within hospitality sector, it is vital for restaurants and
cafes to follow standards and procedures that will help them in satisfying the urge of customers
in a proper manner. Due to the roles of procedures in organisational context, additional expenses
are managed and high quality of food is produced. It is very compulsive to have food processes
and production so that only quality food which serves the desire of customers can be produced.
This will benefits organisations in attaining their desired results and objectives in a timely
manner.
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REFERENCES
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food companies. Computers and Electronics in Agriculture.163.p.104843.
Davis, B. And et. al., 2018.Food and beverage management. Routledge.
Filimonau, V. and Delysia, A. 2019. Food waste management in hospitality operations: A critical
review. Tourism Management. 71. pp.234-245.
Gouel, C., and et. al., 2016. Managing food price volatility in a large open country: the case of
wheat in India. The World Bank.
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new water development in Amu Darya River Basin. Journal of Hydrology. 539. pp.648-
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Koehn, J. D., 2015. Managing people, water, food and fish in the Murray–Darling Basin, south‐
eastern Australia. Fisheries Management and Ecology. 22(1). pp.25-32.
Manning, P., and et. al., 2015. Bioenergy, food production and biodiversity–an unlikely
alliance?. Gcb Bioenergy. 7(4). pp.570-576.
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McClanahan, T., and et. al., 2015. Managing fisheries for human and food security. Fish and
Fisheries. 16(1). pp.78-103.
Paroda, R. S. And et. al., 2018. Agricultural policies and investment priorities for managing
natural resources, climate change and air pollution: policy brief.
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Development Goals in South Asia. Environmental Development. 18. pp.14-25.
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