A-One Restaurant: Managing Food Production Report and Analysis

This report provides a comprehensive overview of food production management, focusing on various aspects relevant to the food and beverage industry, particularly for a new restaurant named A-One. It explores different types of food preparation and production systems, including assembly kitchens, production kitchens, centralized production systems, and galley kitchens, detailing their advantages and disadvantages. The report also examines the factors influencing the design of these systems, such as cuisine type, kitchen layout, regulations, storage, and cost considerations. Furthermore, it outlines the key principles for planning food preparation and production, emphasizing cleanliness, separation, and other essential practices. Finally, the report discusses methods for monitoring food manufacturing and identifying variances, including potential impacts of deviations from established procedures, ensuring food quality and safety. The report aims to provide practical insights and guidelines for effective food production management in a restaurant setting.

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A (LO1 & LO2)...................................................................................................................3
P1 Explain a range of different types of food preparation and production systems...................3
P2 Influences on the design of a range of food preparation and production systems................5
P3 Determine the key underlying principles for planning food preparation and production.....6
P4 Key methods for planning food preparation & production ..................................................8
TASK C (LO4)..............................................................................................................................10
P8 Steps for monitor food manufacturing and identifying variances.......................................10
P9 Possible impacts of deviation to establish procedures........................................................12
CONCLUSION.............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food production is a sole department which is related with preparation of food. Whereas,
managing of food products is related with adherence of certain norms and standards for food
preparation. In current scenario, food and beverage industry is one of the fastest growing
industry throughout the world because customers prefers to feed quality and hygiene food. Due
to this, management of food production is becoming very crucial for each organisation who is
providing their services in food and beverage industry. In addition to this, food production
management is a common process which helps the food and beverage organisations in
maintaining the standard of food products so that desired needs of customers can be satisfied
effectively. This report is based on a new restaurant whose name is A-One and will be
introduced in upcoming time of period. This assignment will covers different type of food
preparation and production system along with factors that influences these systems. Key
principles for planning food preparation along with variety of methods for monitoring food
production systems.
TASK A (LO1 & LO2)
P1 Explain a range of different types of food preparation and production systems
Food production system comprises of all procedures and infrastructures such as growing,
harvesting, processing, serving or consumption of food products which are essential for feeding
the population. In other words, food production system is consists of three parts in which first
one is related with allocation of ingredients, materials or products for preparation of specific
food product. Second one is related with process or preparation and last one can be considered as
consumption or disposal of food. There are several food preparation and production systems
from which one can be selected by the owner of new restaurant for satisfying the hunger of
customers. Systems are described as below:
Assembly Kitchen – In this pre-prepared food products are purchased from the food
processing organisations and after it these products are stored within the premises of restaurant.
After it, these products are frozen or boiled within the oven or poly bags in boil water. These
systems are mainly used in cafeterias or fast food restaurants (Chen,Shi, Sivakumar and Peart,
2016).

Advantages
 These are used for saving the labour cost
 Food products are manufactured quickly.
 Minimum space is required for storing the food(Giertz, Caballero and et. al., 2015).
Disadvantages
 Higher cost is incurred in these systems.
 Additional space is required for freezing the food products.
Production Kitchen – This is one of the best method in which food is prepared as per
the ordered quantity and then delivered to specific locations. This system is used by those
organisations who have shorter space for preparing food products and having ability to satisfy
hunger of large number of people. In these types of kitchen foods are generally prepared on a
predetermined place. This means in these type of kitchens foods is distributed and transferred to
regeneration kitchen. Such type of kitchen are centralised in nature because food made in these
kitchens are transferred to another.
Advantages
 Quality of food is maintained.
 Foods are prepared by considering demands and needs of specific customers.
Disadvantages
 Transportation cost is very high.
 Due to changes in demand, effective quality in food products can't be maintained.
Centralised production systems – These production systems are used by organisations
when the demand of food products are very high. This kind of production systems or methods
are used by the firms who have a motive of serving the food needs of large number of customers
in a single time period. In it food preparation methods such as cook-chill, cook freeze etc. are
adopted by restaurants on the basis of their size and customer base. The major motive of these
systems is to provide food as per the need and demand of current situation. For example if there
is demand of high quantity of food than this type of production system can be used in the best
possible manner. In Cook chill method food is prepared, packed, chilled, stored and distributed
to the customer as per there demand. While in cook freeze method food is prepared and than
freeze at a particular temperature for the period of eight weeks.
Advantages Disadvantages

 Needs of large number of customers
are served in a single time-frame.
 Foods are prepared by considering
demands and needs of specific
customers.
 Transportation cost is very high.
 Due to changes in demand, effective
quality in food products can't be
maintained.
Galley Kitchens – This production systems are generally used in compartments of train,
ship, transportation systems, etc. where the food is cooked or prepared. In this system, food is
prepared on the basis of demand of passengers (Chkanikova and Mont, 2015). Such type of
kitchens are also known as narrow kitchens because these generally have a straight design and
layout. Food in these type of kitchens are prepared on a naval base which does not require large
space.
Advantages Disadvantages
 Small space is required for food
preparation.
 Appliances are placed closely to one
another.
 Not suitable for satisfying the food
requirement of large number of
passengers
 Hygiene quality is not considered
sometime in preparation of food.
P2 Influences on the design of a range of food preparation and production systems
From the above task, it has been identified that there are several food production systems
who have their own speciality and deficiency and can be implemented by the chef of new A-One
restaurant within their premises for satisfying the hunger of customers. But there are some
factors which should be considered by chef of new restaurant while implementing these systems
so as to preventing difficulties from the restaurant. Some of these factors are given as below:
 Type of cuisine – This is the foremost thing that should be consider by chef or owner of
A-One restaurant while adopting specific food production system. Cuisine is a specific
set of cooking tradition and practices which are related with specific culture or region
(Dani, 2015). As the restaurant is new and will be launched in upcoming period of time
at UK then chef or owner have responsibility to select a particular style so that customers
of those style can easily attracted towards the offering.

 Design and layout of the kitchen – This factor is very important and can influence the
whole preparation and production system of food in adverse manner. This element
consists of size and style of kitchen, ventilation, utilities and equipments that should be
considered by the owners or chef of restaurant while designing the kitchen. Size and style
of kitchen related with specific space for kitchen such as the standard size of kitchen for
restaurant is 200 ft. whereas, the ventilation defines the implementation of equipments
such as flame extinguisher, chimneys etc. so that hygiene quality in food or health and
safety of cooking staff can be maintained at workplace. Utilities and equipments are
related with the standardised equipments or tools that should be consider by the owners
or chef of A-One restaurant for designing and layout of kitchen.
 Regulations and legislative requirements: This is an essential requirement that should
be fulfil by owner or chef of new restaurant before opening it. These requirements are
related with legislations such as health and safety, Pest Control, food hygiene,
maintenance and cleaning etc. That should be fulfil by owner of restaurant because if
these are not considered by them then it will impact on overall planning or preparation of
food production system in negative manner.
 Receiving stock and storage requirements – As the restaurant is new then it is very
important for the owner or chef of restaurant to maintain the stock according the
requirements so that demand of customers can be satisfied in an effective manner.
Inconsideration of this factor can affect the whole supply or demand of products of
restaurant (Eriksson, Strid and Hansson, 2015). Therefore, it is very important for the
owner or chef to adopt an effective storage system for products as a result of it,
unessential costs will be saved which will be beneficial for new restaurant in gaining
growth and sustainability in marketplace.
 Cost considerations – This is an essential factor that should be consider by owner or
chef of new restaurant so that each functions or activities of restaurant can be carried out
in an effective manner. Consideration of this factor is very essential because without it
several activities related with incorporation of restaurant wouldn't be completed
effectively which leads the restaurant towards loss of customer base or sales
figures(Koehn, J. D., 2015). Apart from that, through considering this factor owner of

restaurant will be able in managing expenses or funds for each activities which will be
beneficial for growth and sustainability of restaurant.
P3 Determine the key underlying principles for planning food preparation and production
Preparation or production of food is an important process which includes several norms
or principles that has to be consider by chef or owner of new A-One restaurant so that desired
growth or sustainability can be achieved in market. Through applying these principles chef of
new restaurant will be able in forming good brand image in mindset of potential customer which
directly assist the firm in achieving growth and success in market. It is very much essential for
the individual to consider each and every aspect before implementing the plan for opening a
food business. Various things will be required for opening a food business. This means focus can
be emphasised on purchasing appropriate material, different standard operating procedure will
be required for achieving the goals and target of the business plan in the efficient manner.
Various measures are must also be taken into consideration before establishing food business.
As the restaurant will be established in London then it is very important for chef or owners of A-
one to follow or apply norms and principles effectively so that any kind of difficulties not be
faced in food preparation and production.. Some of these principles are given as below:
Clean – Before starting food preparation it is very important for the cooking staff
members of restaurants to wash hands repeatedly so that food quality can be maintained in
proper manner. Along with this, it is also important for the chef of new restaurant to use
permitted ingredients within the cooking process so that hygiene during the preparation of food
can be maintained effectively. In addition, for purchasing ingredients or food products owner of
restaurant have duty to select the government approved shop so that clean and permitted
ingredients can be purchased for food preparation and production process. If ingredients are
purchased form clean shop than health of the customer's can be maintained in the proper
manner. As they will not have any kind of health issues and problems.
Separate – It is the second main principle that should be consider by the owner or chef
of A-One restaurant because it can affect the whole preparation or production of food in negative
manner. As per this principle, chef or cooking staff of restaurant have duty to use effective pest
control systems or storage systems so that food products will be served to customers with
hygiene. In addition to this, surfaces should be clean during the preparation of food because
wrong surfaces of shelf can raise bacteria which is not beneficial for the food preparation and

production process. Furthermore, for holding or storing food products clean and safe place
should be maintained within the restaurant because if this will not considered then wrong impact
will be posses on the quality and consistency of food products which directly influences on the
growth and sustainability of restaurant (Giertz, Caballero and et. al., 2015).
Chill - According to this principle, chef of restaurant have duty to make arrangement of
equipments or ingredients as per the menus or recipes so that needs of customers can be satisfied
effectively. These arrangement can includes separate cutting boards for cutting the food, Keep
meet products in separate grocery bags etc. so that consistency and quality of food can be
maintained in proper manner. In addition to this, restaurant chef or owners have responsibility to
purchase each thing such as ingredients, flours, meet products, fruits and vegetables etc. from
reputed or approved supplier so that any difficulty not be faced during inspection of food
standard agency of UK. Moreover, each protocols or legislations related with food and safety
should be followed by owner or chef of A-One restaurant because in-adherence of these laws
can affect the growth and sustainability of firm in negative manner. Ideas can also be
implemented for maintaining the standard operating procedures. With the help of this procedure
each and every activity can be planned in the systematic and coordinated manner. Chances of
mismanagement will also be decreased by implementing appropriate standard operating
procedure. Resources will also be used in the effective and efficient manner.
Cook – It is the foremost principle which is related with food preparation and planning
and should provide obligations upon the owner or chef of new restaurant to maintain hygiene
quality in each food product. So that, any kind of challenge or difficulty not be faced by
restaurant and its staff members. According to this principle, cooking staff of restaurant have
responsibility to wash hands with warm or boiled water before cooking food. Place required
things such as chopped vegetables, ingredients, oil, utensils etc. for cooking food on clean
surface so that any problem of mismanagement not be faced at the time of preparation of food.
For example- this procedure can be followed by restaurant chefs such as at the time of cooking
food products temperature not exceeded of 145 degree as it can increase the bacteria's within the
food product. After it, the food products would be chopped in slices and fried in washed or dried
frying pan. Apart from that, during the serving food products to customers temperature should
be considered by the chef of restaurant i.e. Hot food should be held at 140 degree and cold food

should be held at 40 degree. These temperature should be applied by chef of new restaurant in
their restaurant so that hygiene quality in food can be provided to customers.
All these principles are very essential and has to be followed by each chef of restaurant
because it provides them guidance or adherence for maintaining hygiene quality in the food
products so that wealth or brand image of restaurant can be maintained in the marketplace.
Along with it, following of these principle is also necessary for the owner or chef of A-One
restaurant because without it they wouldn't able in maintaining hygiene quality in their food
products which leads their organisation towards failure in market (Gouel and et. al., 2016). The
plans for principles will be made after analysing and evaluating the current and past situation.
As by doing this goals and objectives will be achieved in the effective and efficient manner.
P4 Key methods for planning food preparation & production
Preparation of food product is the foremost aspect for each organisation who is providing
services in food and beverages industry throughout the world. It is very important for each
restaurant to maintain quality and quantity of food products so that additional cost can be saved
or removed in an effective manner. Preparation and production of food products requires
specific knowledge and planning because lack of planning can leads the restaurant towards
downfall in market. As the organisation will not be able to handle uncertain problems and issues.
In addition to this, efficient planning for production of food is very essential for the growth and
success of any food service establishment. With the help of planning, wastage from the food
production system can be reduced which is beneficial for owner of new restaurant in managing
supplies and demands within the restaurant premises. Risks are uncertain in nature that can
occurred at anytime within the food production. So that, it is very important for owners of
restaurant to use contingency planning through which decisions can be made as per the situations
and better outputs will be received in future time. Through using contingency planning, Owner
or chef of new restaurant will be able in making plan for effectively managing each activities or
functions of restaurant. Moreover, there are several aspects that should be consider by owner or
chef of A-One at the time of planning for food preparation. These aspects are given as below:
 Inventory management – This is one of the important aspect of planning for food
production in which owner or chef of A-One restaurant have duty to manage each thing
effectively. So that during providing food products any kind of difficulty not be faced by
them. Furthermore, it is also very important for owner or chef of restaurant to allocate

each thing related with food production effectively so that effective quality in food
products can be provided to potential or targetted customers. This aspect also includes
menu planning in which owner of restaurant have duty to set effective pricing of the food
products so that optimum margin can be gained after serving the needs of customers.
With the help of this planning, they will be able in managing each sources such as
ingredients, equipments or several other things effectively that will be beneficial for them
in enhancing their profit margins through satisfying the customer's needs.
 Equipment and supply capabilities – Use of braked equipments during preparation of
food product can prove harmful for the whole food preparation process because it can
leads unhygienic within the prepared food products. Therefore, it is very important for
owner or chef of A-One restaurant to maintain each equipment within the kitchen. So
that, each function of food preparation process would be managed or controlled in an
effective manner. In addition to this, planning of festive season is also very important
because in that time supplies are low and demand of food products are very high.
Therefore, in this situation chef of restaurant have responsibility to make plans for
balancing between price and offers so that beneficial output will be received in future
period of time (Koehn, 2015).
 Staffing – This is the foremost aspect that should be placed or managed effectively
before starting of any process because without this any function or activities of restaurant
can't be managed or controlled effectively. It is an obligation for chef or owner of A-One
restaurant to recruit highly skilled or experienced staff members for restaurant so that
their efforts can be received for raising productivity and profitability. It is also an
obligation upon the chef of restaurant to provide each information related with needs of
customers or availability of equipments and facilities so as to gaining their maximum
contribution for serving desired needs of customers. This is most essential thing that
should be consider by owner or chef of restaurant which is related with training of
employees. As this will not only increase efficiency of employees but also enhance the
sales figures of restaurant which will leads the restaurant towards growth and success in
market.
From the above aspects, it has been identified that consideration of these are very
important for the owner or chef of A-One restaurant in order to successfully establishing their

venture at London. With the help of these aspects, they will be able in planning each things
effectively which will be beneficial for them in satisfying the desired needs of customers
effectively.
TASK C (LO4)
P8 Steps for monitor food manufacturing and identifying variances
The process of manufacturing food involves conversion of raw material food stuff into a
ready to eat food. In regards to A-One restaurant, chefs and managers are liable to deliver a
healthy food to it's customers. As a precautionary step, chef of respective restaurant to ensure
efficient food production, has identified and developed some steps and methods which will
enable them to recognise variances in order to handle them effectively. In this various parts will
be monitored for achieving the goals and objectives in the best possible manner. Plans and
strategies will be implemented after evaluating the current and past situation. Different set of
tactics will also be made for dealing with variances and also for reducing negative impact of
these variances.
Variety of methods adopted by managers to monitor and inspect
Quality Management:
This method is essential for chef and managers of A-One restaurant to ensure a healthy
and safe food, ready for consumption by its customers. Chef of respective restaurant can plan
things in a systematic and orderly to make sure the standards and quality are met during
production process. This methods helps managers of A-One in inspecting and evaluating the
operations carried on by checking the hygiene standards while manufacturing operations. Due
importance is given by chef on cleanliness of premises, neatness of employees, inspecting the
raw food stuff which is used for production of respective entity. With the help of this
performance of staff will be increased and long and short term goals will also be achieved. This
method and inspection techniques helps A-One restaurant in achieving satisfaction of its
customers and enhancing their productivity (Nanda, Isen and et. al., 2016). This will be
monitored by evaluating and comparing actual performance with standard performance.
Increased Efficiency of Production Yield:
Food process incorporates a lot of stages while conducting activities related to it. These
tasks are time consuming and complex in nature. In order to gain efficiency, inventory manager

and chef of A-One restaurant need to handle stock to their utmost potential. This will help chef
of respective company to recognise re-order point of raw materials, efficiently managing supply
chain and disposing waste food stock. Outcome of all these activities will result into a decreased
production cost which will benefit managers in attaining business objectives and goals.
Equipment Management:
Role of machines and equipments has helped the managers of hospitality industry in an
effective way. The use of it has resulted in simplification of tasks, but managers of A-One are
also needed to obtain proper skills and knowledge about its usage, in order to carry operations in
a safe and efficient manner. Proper usage of machines helps in ascertaining that the food
prepared, is not carrying any intoxicated substance in it by going through various quality checks.
This helps managers of respective entity in analysing the risk factor and thus eradicating that
factor. It benefits managers of A-One in gaining efficiency and effectiveness of food production
process.
Performance Management Strategy:
This strategy help the management to achieve efficiency and enhanced productivity
within organisation. By the help of this tool, employees performance can be monitored by the A-
One restaurant in an efficient manner. This process helps the chef and manager of respective
restaurant, to gain insight on activities of its employees and monitor their performance.
To deal with variances:
 On the contrary, while maintaining and monitoring activities related to operations of food
processing. Managers of A-One restaurant, to avoid variances resulting due to the quality
of food standards not matching with the set standards, should need to adopt a technical
manager and a supervisor in order to conduct the operation related to manufacturing in a
precise and accurate manner with efficiency (Lelieveld and et. al., 2016).
 In order to deal with, any variation occurring on part of breakdown or malfunction of
machinery and equipment, this may result into decreased productivity and efficiency of
A-One restaurant. In order to tackle such situation, chef must appoint a technical
manager who has proper knowledge related to the technicalities required for operating
machines. So that in case of any malfunction, situation must be properly addressed and
dealt with.

 To achieve targets and objectives of A-One restaurant. Chef & managers of respective
restaurant needs to develop a customer centric approach in order to cater to their needs
and wants. This will benefit management in achieving increased productivity and more
profits for respective restaurant, by eradicating possibility for the occurrence of variance.
 To avoid variance occurring on part of efficiency of the workforce of respective
restaurant, managers should use 360 degree feedback system, in order to improve the
skilfulness of its managers and staff. This criteria adopted by chef of A-One, will help
managers and personnel to identify their flaws during process of food production and
thus, rectifying them to gain productivity and improving efficiency.
 To ensure a safe working environment for managers and staff members of A-One
restaurant, proper due training should be provided to them. This will help them in
operating equipments used for production purpose efficiently, which will enable them to
comply with standards and quality of food and thus, eliminating the variance factor.
P9 Possible impacts of deviation to establish procedures
Hospitality sector is a widely growing and evolving sector which gives due consideration
to the satisfaction driven by customers as a result of consumption of offerings of entity. In this
regard, entities operating their business within this industry give due emphasis to this aspect.
Restaurant business is a composite of large number of primary activities such as food
preparation, food production, quality management etc. Thus, it becomes essential for entity to
ascertain the differences underlying between actual and desired performance. This difference is
commonly referred to as 'deviation' or 'variance'. It is important for an entity to recognise the
variances in order to ascertain the areas of failure within A-One Restaurant and thereby take
corrective actions within a timely manner. This helps in ensuring that the negative impacts in
this regards are least and organisational performance still remains effective and efficient to
remain ahead of rival firms present in market place (Si, Schumilas and Scott, 2015). Through
adequate and optimum variance analysis, A-One Restaurant can gain benefits such as ensuring
high standards of cleanliness, hygiene, safety, security and quality within the organisational
premises. There are various benefits of Variance in managing and assisting the budgets in the
best possible manner. With the help of this best use of financial resoruces will done and
objectives can be easily achieved. Further, the deviations helps the respective organisation to
determine what are the likely areas of management which are suitable for incorporating

improvements and enhancements. In addition to this, variance analysis also aids the corporation
to maintain the policies and procedures which can ensure the accomplishment of maximum
customer satisfaction.
CONCLUSION
In accordance with the above mentioned report, it can be stated that food production as
well as quality management are the most crucial operations for a restaurant business. Both of
these have gained importance because these aspects, when integrated, lead to the attainment of
maximum level of contentment from customers present within market place. Also, it has been
ascertained that there is huge importance of monitoring and controlling the operations and
functioning of restaurant as these ensure that the standards and policies enforced within the
organisational premises are in alignment with the requirements of food & beverage industry.
Food preparation should be conducted by an entity in a manner such that high standards of
cleanliness, hygiene, safety and security are maintained at all times. Various kinds of difficulties
in opening the restaurant can be overcome if new and innovative plans are used as per the
current situation and demand. Difficulties can be related to availability of resources or
availability of skilled and talented employees. By formulating better plans such problems and
difficulties can be reduced effectively.

REFERENCES
Books and Journals
Chen, J., Shi, H., Sivakumar, B. and Peart, M. R., 2016. Population, water, food, energy and
dams. Renewable and Sustainable Energy Reviews. 56. pp.18-28.
Chkanikova, O. and Mont, O., 2015. Corporate supply chain responsibility: drivers and barriers
for sustainable food retailing. Corporate Social Responsibility and Environmental
Management. 22(2). pp.65-82.
Dani, S., 2015. Food supply chain management and logistics: From farm to fork. Kogan Page
Publishers.
Eriksson, M., Strid, I. and Hansson, P. A., 2015. Carbon footprint of food waste management
options in the waste hierarchy–a Swedish case study. Journal of Cleaner Production.
93. pp.115-125.
Giertz, Å., Caballero, J., and et. al., 2015. Managing agricultural risk for growth and food
security in Malawi. Agriculture Global Practice Note. 100124.
Gouel, C., and et. al., 2016. Managing food price volatility in a large open country: the case of
wheat in India. The World Bank.
Jalilov, S. M., and et. al., 2016. Managing the water–energy–food nexus: Gains and losses from
new water development in Amu Darya River Basin. Journal of Hydrology. 539. pp.648-
661.
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.
Lelieveld, H.L., and et. al., 2016. Handbook of hygiene control in the food industry. Woodhead
Publishing.
Nanda, S., Isen, J., and et. al., 2016. Gasification of fruit wastes and agro-food residues in
supercritical water. Energy conversion and management. 110. pp.296-306.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development. 18. pp.14-25.
Si, Z., Schumilas, T. and Scott, S., 2015. Characterizing alternative food networks in China.
Agriculture and Human Values. 32(2). pp.299-313.
Thi, N. B. D., Kumar, G. and Lin, C. Y., 2015. An overview of food waste management in
developing countries: Current status and future perspective. Journal of environmental
management. 157. pp.220-229.
Weinbaum, M.G., 2015. Food, development, and politics in the Middle East. Routledge.
Online
Methods for planning food, 2019. Online. Available Through:
<https://study.com/academy/lesson/food-production-methods-planning.html>