Food Production and Service Systems in the Hospitality Industry

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Managing Food Production
Opening Your Own Restaurant

Table of Contents
INTRODUCTION........................................................................................................................3
LO1 & LO2................................................................................................................................ 4
INTRODUCTION.................................................................................................................4
1: FOOD PREPARATION AND PRODUCTION SYSTEMS..........................................................4
COOK-CHILL SYSTEM.........................................................................................................4
SOUS VIDE SYSTEM...........................................................................................................4
COOK FREEZE SYSTEM.......................................................................................................5
CENTRALISED DISTRIBUTION SYSTEM...............................................................................5
TRADITIONAL SYSTEM.......................................................................................................5
FACTORS INFLUENCING THE FOOD PREPARATION AND PRODUCTION SYSTEMS.............7
KITCHEN LAYOUT.............................................................................................................. 7
VENTILATION.....................................................................................................................7
FLOW OF WORK................................................................................................................7
STRUCTURAL SURFACES....................................................................................................8
UTILITIES AND EQUIPMENT.............................................................................................. 8
REGULATIONS AND LEGISLATIONS....................................................................................8
2: APPROACHES TO PLANNING FOOD PREPARATION AND PRODUCTION............................8
FOOD SAFETY PRINCIPLES.................................................................................................8
APPROACHES TO FOOD PREPARATION AND PRODUCTION PLANNING............................9
PROCUREMENT, RECEIVING, AND STORAGE.....................................................................9
CLEANING AND DISINFECTION........................................................................................10
PEST CONTROL................................................................................................................10
CONCLUSION...................................................................................................................10
LO4......................................................................................................................................... 11
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INTRODUCTION...............................................................................................................11
1: MONITORING FOOD PRODUCTION AND IDENTIFYING AND MANAGING VARIATIONS. .11
MONITORING FOOD PRODUCTION AND ENSURING FOOD QUALITY AND SAFETY.........11
PERSONAL HYGIENE........................................................................................................11
MAINTENANCE................................................................................................................11
PEST CONTROL................................................................................................................11
2: ASSESSING EXAMPLES OF DIFFERENT APPROACHES TO PLANNING FOOD PREPARATION
AND PRODUCTION..............................................................................................................12
EXAMPLES OF DIFFERENT APPROACHES TO FOOD PREPARATION AND PRODUCTION
PLANNING IN THE CONTEXT OF FORMULATING SOPS....................................................12
COMPARISON OF VARIANCES HANDLING APPROACHES................................................13
SOPS RECOMMENDATION FOR THE PEPPERONI PASTA PRODUCTION...........................13
SOPS RECOMMENDATION FOR THE FISH RUB PRODUCTION.........................................14
CONCLUSION...................................................................................................................14
CONCLUSION.......................................................................................................................... 15
REFERENCES........................................................................................................................... 16
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INTRODUCTION
The production of food and its management is a critical element of the hospitality business
that's integral to meet customer needs and the business needs. It’s also integral to
enhancing customer satisfaction and organisational profitability (Plazarte and Harris, 2017).
The current assignment focuses on understanding different food preparation and
production systems, their influence; key approaches and principles of planning food
production and preparation; and the methods of monitoring food production and ensuring
food safety and quality (Plazarte and Harris, 2017).
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LO1 & LO2
INTRODUCTION
Food production planning is an important consideration for opening a new restaurant. It
forms the basis of various other aspects of planning the restaurant operations like the
requirement of capital, equipment and the staff. The report will explore various aspects of
food production planning such as different food preparation and production systems and
designing them to meet specific customer and business needs as well as a comparison of the
examples of different food production and preparation approaches (Rodgers, 2011). The
report will provide an in-depth analysis of the good production and preparation systems.
1: FOOD PREPARATION AND PRODUCTION SYSTEMS
The objective of the food preparation and production is the process of converting raw
material into food products. The raw materials are the input and are converted into the
output by utilising a variety of resources such as monetary resources, human resources,
various types of equipment, etc. Different food production systems can be used to produce
food products and can be utilised as per the needs of the businesses and customers. These
food production systems are Cook-Chill System; Sous Vide System, Cook Freeze System, The
Centralised Distribution System and the Conventional System (Burks et al. 2016).
COOK-CHILL SYSTEM
This food preparation and production system involves preparing and cooking the food in a
normal manner but afterwards storing it at temperatures ranging between 0°C to -3°C for 90
minutes. This allows the food to remain chilled thereby preventing the bacterial growth. The
food is reheated before being served. The Cook-Chill system can, therefore, be defined as
food preparation and production process that involves preparation of the food, good being
packaged and chilled then stored and afterwards distributed (Rodgers, 2011).
SOUS VIDE SYSTEM
This food preparation and production system involves placing the raw food materials in a
glass jar or plastic pouch and putting it in a water bath for cooking for a duration ranging
from one to 48 hours or more depending on the food being prepared. The cooking
temperature is specifically regulated and is much lower than normal cooking temperatures.
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It’s usually kept at a range of 55°C to 60°C. The process allows the food to retain moisture
while being properly cooked and afterwards it is vacuum-sealed and distributed (Burks et al.
2016).
COOK FREEZE SYSTEM
This system allows for the food that's prepared and produced to be preserved for eight
weeks before being used after getting reheated. The system involves preparing the food,
packaging it and rapid freezing of food package to -20°C in the central kitchen thereby
allowing the food to remain preserved for 8 weeks. The rapid freezing allows enhanced shelf
life of the food products. The food needs to be first thawed and reheated before
consumption (Rodgers, 2011).
CENTRALISED DISTRIBUTION SYSTEM
This system involves producing the food in higher volumes and is typically employed
commercially by businesses that have a number of retail outlets these businesses usually
outsource the food production thereby getting the food prepared and frozen at a single
location and distributed to different satellite kitchens where it is thawed when necessary
and reheated before being served (Plazarte and Harris, 2017).
TRADITIONAL SYSTEM
This food preparation and production system involves sourcing the raw material like spices
and food ingredients and storing them through freezing, dry storage, and refrigerating as
per their requirements. Basic preparation of the raw materials for the food item is done and
on being ordered by a customer the food item is cooked and afterwards served (Burks et al.
2016).
Cook-Chill Food System Cook Freeze Food System Sous Vide Food System
Advantages (Elansari and Bekhit, 2015; Baldwin, 2012)
 Allows batch processing
with minimal pre-
processing
 Allows a higher level of
control in portioning
thereby reducing
wastage.
 Effective utilisation of
available resources since
 Facilitates easier
scheduling of the staff
 Allows batch preparation
of different items
separately reducing the
overall preparation times
 Consistently facilitates
effective utilisation of
resources without
 Enhances the food flavour,
nutrients and palatability
since the food is prepared
within a sealed pouch or
glass jar
 Minimal usage of
preservatives or additives.
 Minimises the potential of
cross-contamination and
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consumption and
production are separated.
 Cost-effective
procurement due to bulk
purchasing of raw
materials.
 Chiller Storage and blast
Chillers are less expensive
as compared to freezer
storage and blast freezers
 No need for food thawing
 Increases the shelf life of
the food items
 Eases the distribution and
logistics of prepared food
since hot food is not
involved.
 Reheating is
comparatively easier and
involves the use of steam
and infrared convection
ovens
 Prevents the growth of
aerobic spoilage
organism.
 Minimal impact on the
nutritional and sensory
qualities of the food
 Allows maintenance of
the quality standards
(Elansari and Bekhit,
2015).
situations like peak
production stress
 Helps in the reduction of
the cost of labour
 It's cost-effective in terms
of procurement since it
allows seasonal bulk
purchasing of raw
materials
 Enhances the shelf life of
products considerable
while facilitating their
distribution
 It allows reduction of
delivery frequency since
larger batch can be
delivered by utilising
freezer vehicles
 It facilitates long term
menu and production
planning
 Safeguards from the
fluctuation of raw
material prices (Elansari
and Bekhit, 2015).
facilitates safe distribution
and handling of the food
packages
 Allows preparation of a
wider range of food
products thereby
significantly enhancing
customer choices
 Reduces food shrinkage
thereby enhancing the
yield by nearly 20%
 Restricts oxidative
rancidity of oils and fat
 Reduces wastage by
allowing greater control of
portioning and minimal
processing
 Can be used for
centralised production
thereby reducing the cost
of resources and time
 Have a higher shelf life of
up to 21 days
 Allows flexibility in
producing food of
different sizes and units
thereby can be effectively
used for function and a la
carte menus (Baldwin,
2012).
Disadvantages (Elansari and Bekhit, 2015; Baldwin, 2012)
 Potential microbiological
spoilage due to aerobic
spoilage, insufficient
pasteurisation, and
temperature abuse
 Exposure to oxygen
during food production
limits the product shelf
life
 Non-rapid chilling may
cause loss of sensory food
qualities
 The shelf life of food
items dependent upon
 The higher cost of
equipment like reheating
equipment, additional
freezer space, and
specialised packaging
supplies
 Potential of food being
damaged while being
stored in freezing space.
 The food items need to be
thawed before reheating
 May require significant
alteration of the recipe or
ingredients for being
 Spoilage is not apparent
 Potential microbiological
spoilage due to aerobic
spoilage, insufficient
pasteurisation, and
temperature abuse
 Needs the maintenance of
high hygiene standards at
all times
 The handling and
processing of food
determines the safety of
the end product
 It's expensive than cook-
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the food item, for
example, the taste of
vegetable may turn sour
in 2 to 3 days.
 Need for maintaining an
adequate level of
refrigeration at all times
(Elansari and Bekhit,
2015)
prepared through this
system
 Potential of the loss of
sensory food qualities
(Elansari and Bekhit, 2015).
chill system in terms of the
higher cost of setup and
operations
 Need for constantly
maintaining the
refrigeration at adequate
levels
 May enhance the cost of
the end product thereby
becoming expensive for
customers
 The need for processing
different food items
differently restricts the
items that can be
processed together
(Baldwin, 2012).
FACTORS INFLUENCING THE FOOD PREPARATION AND PRODUCTION SYSTEMS
KITCHEN LAYOUT
The factors like available space, hygiene practices and pest control are some of the factors
that need to be considered while identifying and determining the design, layout and size of
the Kitchen. Different types of kitchen designs that can be utilised for designing the kitchen
layout include layouts like L-shape, straight line, U-shape, and parallel kitchens. The choice
of the layout can be made based on the kitchen shape and size (Plazarte and Harris, 2017).
VENTILATION
The kitchen design must take into account the ventilation requirements to facilitate the
removal of cooking smell and greasy air to ensure a comfortable working environment
within the kitchen (Plazarte and Harris, 2017).
FLOW OF WORK
The required equipment, raw materials and relevant tools need to be assembled efficiently
to minimise the efforts, energy and time required for food production thereby enhancing
the effectiveness of the work. These aspects need to be considered while designing the
restaurant and its kitchen and while planning the food production and preparation system
(Thorneywork et al. 2011).
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STRUCTURAL SURFACES
The aspects like the windows, walls, ceiling, doors and adequate lighting, as well as their
proper and timely maintenance, need to be taken into account while designing a kitchen
and restaurant. It determines the working efficiency and the service quality hence is an
important influence in designing the kitchen, restaurant and food preparation and
production (Thorneywork et al. 2011).
UTILITIES AND EQUIPMENT
The utilities and equipment are a necessary part of preparing and producing food. They
facilitate the packaging, storage, distribution and serving the food efficiently. Hence they
become a significant influence on the design decisions. These include equipment and
utilities like ovens, refrigerators, blast chillers, blast freezers, stoves, tables, etc. that are
utilised by the kitchen staff and the chef (Ahmed et al. 2015).
REGULATIONS AND LEGISLATIONS
The UK has various legislations and regulations in place that are required to be mandatorily
adhered by various establishments like restaurants that are involved in food preparation,
production, distribution and serving. These include legislation like the Food Safety Act 2006,
Water Industry Act 1999, Environmental Protection Act 1990, and The Building Act 1984 as
well as regulations like Regulation (EC) No 852/2004 on the hygiene of foodstuffs and Food
Hygiene Regulations 2006 (Jukes, 2013). These regulations and legislations are a significant
influence on the kitchen and restaurant design decisions (Porter et al. 2014).
In addition the these, the other factors that influence the design decisions include the daily
cleaning of the kitchen area and the equipment; the number of sinks within the kitchen
area; routine maintenance of the floor; receiving the purchased goods and their storage; the
type of cuisine that will be offered and the cost involved (Porter et al. 2014).
2: APPROACHES TO PLANNING FOOD PREPARATION AND PRODUCTION
FOOD SAFETY PRINCIPLES
Four basic principles need to be adhered within the kitchen to ensure the safety of the food
being prepared and produced to deliver to the customers. These principles are Chill, Cook,
Separate, and Clean (Prabhusaran et al. 2018). The principle "Clean" involves maintaining
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adequate cleanliness during food preparation and production by ensuring that the raw
materials like meat, vegetables and fruits are adequately cleaned before being used, the
people handling the food and raw materials have clean hands, the surface being used for
the food preparation is adequately cleaned, etc. This minimises the potential of food being
infected by viruses and bacteria and ensures that the food is safe for consumption or
processing (Lelieveld et al. 2014). "Separate" is associated with keeping the cooked and raw
food items separate from each other as well as storing the raw food items separately
according to their types to reduce the potential of foodborne illnesses. This principle is
employed at every level of food preparation and production as well as its distribution
(Prabhusaran et al. 2018). For example, the poultry and meat food products both raw and
cooked are kept separate from fruits and vegetable. "Cook" involves using appropriate
temperature to cook to ensure the destruction of any bacteria present in the food and
ensure the optimum temperature of the cooked food while serving. "Chill" involves ensuring
that the chilling/freezing temperature is adequate to prevent food spoilage and
contamination and ensuring food safety (Oliveira and Oliveira, 2018).
APPROACHES TO FOOD PREPARATION AND PRODUCTION PLANNING
PROCUREMENT, RECEIVING, AND STORAGE
The purchase specification is an integral part of effective procurement management. It
consists of the details regarding the required equipment or food items such as type of
required item, its quantity, size, weight, etc. While receiving the procured items, the
delivery notes are compared with purchase order as well as the delivered items to ensure
the delivered product us accurate and of the required quality (Brown, 2018). The receiving is
completed after signing the bill/delivery note. The storage of received items is based on the
nature of the item received. The food items are categorised and stored based on various
factors such as perishable and non-perishable nature of the food items; its quantity;
frequency of use; the need for refrigeration, etc. (Marriott et al. 2018). This ensures the
safety of food items and prevents its spoilage due to factors like humidity. For example,
certain food items like butter, cheese, meat, ice cream require refrigeration during storage
(Brown, 2018).
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CLEANING AND DISINFECTION
Regular and routine cleaning and disinfection of different surface and equipment as well as
cleanliness of the staff handling food items ensure the prevention of infections and food
spoilage thereby ensuring food safety and quality. For example, detergent must be used
judiciously to clean the dishes at the designated cleaning area such as sink; floor and walls
should be cleaned manually; equipment needs to be cleaned as per required cleanliness
norms; etc. (Lelieveld et al. 2014)
PEST CONTROL
The presence of pests in the kitchen and the restaurant may become a cause of food
spoilage; diseases; structural damages like damages to pipes, cables, and equipment; etc.
Also, removal of rests from the premises along with standard cleaning and disinfection is a
necessity according to the Food Hygiene Regulation Act 2006 and failure to comply with it
may lead to disruption in the business and it’s shut down of the premises (Jukes, 2013). For
example, various strategies of pest control can be employed and private contractors can be
hired that satisfy the prerequisites of the Control of Pesticides Regulations 1986 to control
the pests in the premises and prevent them from taking root (Jukes, 2013).
CONCLUSION
It can be surmised that the food safety principles and various approaches to planning food
preparation and production play a critical role in defining the efficiency of the food
preparation and production process. Also, they ensure the quality standards of the food
being produced as well as safety standards (Marriott et al. 2018). The food preparation and
production can be designed in a variety of different ways to fulfil the business and customer
needs. Certain factors such as the kitchen layout and applicable regulations and legislations
influence the designing of kitchen and restaurant as well as the food preparation and
production (Mensah and Julien, 2011).
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LO4
INTRODUCTION
Food production monitoring is an integral part of ensuring food quality and safety. It also
ensures the adherence to various food production-related regulations and legislations
thereby allowing uninterrupted and smooth business operations. The report explores
certain methods of monitoring food production to ensure food safety and quality while
identifying and handling the variances if any. It also appraises examples of various food
preparation and production methods in the context of SOPs to maximise the operational
efficiency and quality as well as to effectively handle variances (Garayoa et al. 2011).
1: MONITORING FOOD PRODUCTION AND IDENTIFYING AND MANAGING
VARIATIONS
MONITORING FOOD PRODUCTION AND ENSURING FOOD QUALITY AND SAFETY
PERSONAL HYGIENE
In the UK, the FSA considers personal hygiene to be a responsibility of the staff to ensure
food quality and safety by employing various methods like using protective clothing,
washing hands, minimising physical contact with the food items, restricting the ill members
from the premises, etc. The practices associated with personal hygiene and its use provides
a way to monitor food production to ensure the food quality and food safety (Jacxsens et al.
2010).
MAINTENANCE
Maintaining the premises and the equipment involved in food production is an effective way
of ensuring food safety and quality. It prevents variances such as those that can be caused
by faulty equipment, etc. It also ensures the food production and preparation operations
are smooth and efficient (Jacxsens et al. 2010).
PEST CONTROL
Pest control is a necessary and effective way to ensure food quality and safety. It ensures
that variances caused by pest activity are prevented while prevents the structural as well as
equipment damage. The insect and pest damage to food, building, equipment, etc. is
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