Managing Food Production: Systems, Design, and Planning Report

This report provides a comprehensive overview of managing food production within the hospitality industry, focusing on a hypothetical new restaurant, "Fresh Organic Restaurant." It explores various food preparation and production systems, including baking, frying, roasting, cook chill, and cook freeze methods. The report delves into the influences on kitchen design, examining factors such as kitchen surfaces, equipment, ventilation, and layout for production, centralized, and galley kitchens. Key methods and planning aspects, including purchasing and food safety, are also discussed. The report compares and contrasts different food production systems, evaluating their suitability for business needs and customer satisfaction. Finally, it emphasizes the importance of monitoring food production and ensuring safety throughout the process, offering valuable insights for effective food production management.

Managing Food
Production

Table of Contents

INTRODUCTION
Managing food production can be explained as one of the critical process within the
hospitality industry where different facilities are needed to be provided to client as per their
requirement. It is necessary for each and every hospitality industry because it has a direct link
with accomplishing the goals of an organisation. It mainly involves the work which are related
with preparing the food and several types of raw material which are used within the food
industry. As per the given scenario, the new restaurant or any of the hospitality industry is
needed to be commenced. So, whole of the report will be based upon newly incorporated
restaurant i.e., Fresh Organic Restaurant which has the aim to provide different range of food
product to customers who visits the restaurant.
In context of the file number of topics are needed to be discussed and they are related
with types of food & productions system and even influences on the design will be one of the
part of this respective file. Key methods & planning will be important topics within the file and
in the end several methods will be used to monitor food production and necessary steps will be
explained that how to ensure the safety.
TASK 1
P1
In any of the hospitality sector, food plays the crucial role as it tells that how any of the
company is going to perform and what are that area which will be focused more by organisation
for the purpose of accomplishing the goals. It is necessary for any of the restaurant to understand
that they use they appropriate ways whenever they prepare any of the food product for customers
as it directly help company to attract more number of customers towards the company (Jayne,
2012). In context of Fresh Organic Restaurant, it will be important for them that how they utilise
their different resources for preparing any of the food product for customers because that is the
only way through which sales can be enhanced. Several types of production system and food
preparation system are available which has been mentioned below:
Different kind of food preparation
 Baking: It is one of the process of preparing the food which food preparing process is
quite lengthy as compared to other food process. It is main done within the oven or even
hot stones and hot ashes can be used. In context of Fresh Organic Restaurant, chef uses

this particular process to prepare some of the specific bakery products. Various types of
baking process are blind baking, boiling and many more.
 Frying: It is one of the process which is used with the cooking process for preparing any
of the food products. It is one of process which was mainly originated from Egypt.
Several types of food preparing process involved within frying are hot salt frying, fan
frying pressure frying and many more. In context of Fresh Organic restaurant, frying is
one of the main process which is being used for the purpose of providing delicious food
product to customers (Rogachev, Mazaeva and Egorova, 2015).
 Roasting: While talking about this respective process, cooking is done in it with the help
of dry heat where mainly open flame are used. The main use of preparing food with the
process of roasting is done for providing extra flavour to food which are mainly liked by
the customers. Some of the main process which are involved within it are grilling, searing
etc. While talking about Fresh Organic Restaurant, they use this respective process to
enhance the taste of food products.
Different types of food production systems
 Cook chill system: It is one of the system where is food is needed to be prepared at a
very low temperature i.e., 0 to 3 degree Celsius. It is said that as setup of Fresh Organic
Restaurant is completely new so they can easily use this respective process to deliver a
delicious food product to their customers (Rasul, 2016). It is one of the method which is
very effective as it requires very low amount of money and even number of employees
required in it are less. This technique involves complete cooking the food and then
subsequently chilling it rapidly so that it can be stored at controlled temperature for about
5 days. This system help in storing of food so that it can be served to customers by
cooking the stored food again without losing the original flavours and smell in food.
 Cook Freeze system: It also comes under the process of food production system where
the chef uses different freezers to store the food product which has been prepared by
them. It will be crucial system for Fresh Organic Restaurant, to use this particular process
to store organic as well as other food product for customers. It will be helpful for them
utilise each and every resources in a systematic manner. This system can help in reducing
food wastage which can help the company to save its costs which will help it in gaining a
competitive advantage in market.

P2 Discuss the influences on the design of a range of food preparation and production systems
It is necessary to understand that kitchen plays the most crucial role in any of the
hospitality industry as it is the source form where food can be prepared. It is the responsibility of
Chef to manage entire work which is related with kitchen area. For the purpose of managing
kitchen, it is necessary for business organisation to understand that they must hire the employees
who have different skills and knowledge in necessary department. Number of factors are there
which directly impact on the premises of kitchen due to which decision making process also
changes. Some of the factors that directly affect over design of different type of kitchen which
are as follows:
Production Kitchen
Kitchen surface: Here, it is necessary to Fresh Organic Restaurant to focus that they must
try to arrange all of the equipment’s in a systematic manner so that all of the work can be done in
a smoother manner (McClanahan, Allison and Cinner, 2015). But, it is necessary to focus that
proper space is required in it for managing every equipment so that all of the worker can perform
their task easily.
Advanced equipment’s: It is necessary to understand for company like Fresh Organic
Restaurant they they must use latest tool and equipment for the purpose of prepare any of the
food products within the company. It will allow to enhance the productivity of a company.
Galley Kitchen
Ventilation: It is also necessary for business organisation to understand that must use
proper ventilation for the purpose of giving proper safety to everyone available within the
organisation. In context of Fresh Organic Restaurant, they are needed to understand that they will
proper ventilation system within the kitchen which will allow to provide safety to chef working
within the kitchen.
Proper arrangements: It is necessary for Fresh Organic Restaurant they must try to
arrange all of the tools and equipment’s in a systemic manner so that all of employees can feel
comfortable to work freely within the organisation. It will help to uplift the working style of
employees.
Centralised Kitchen

Budget: It emphasize over those factor in which it include all expense which is needed
for functioning the entire process of centralised kitchen in an innovative and creative style
without any hindrances (Padoch and Sunderland, 2013).
Trained workforce: It is necessary to understand that all of the work must be conducted
in a systematic manner. But, for conducting the work in a systematic process, it is necessary that
company must try to focus that they have hired talented employees who can perform as per the
requirement of a company. Skilled and knowledgeable employees will be able to perform their
task of own which will allow Fresh Organic Restaurant to accomplish their goals on given time
period.
Fresh Organic Restaurant can use production style of kitchen for preparing food and
delivering it to customers so that they can be provided with high quality food which help in
increasing customer satisfaction.
The impact of designing range of food preparation and production systems: Food storage and display: It is related with storage of raw materials and the cooked
products in a safe manner so that the safety and health of customers is not compromised
in any way. It is important that Fresh Organic Restaurant stores its food on clean shelves
and store its food in clean and safe places so that good quality of food can be providing to
customers. Cooking range: As the tastes of customers is emerging it is important that different range
of gas and electrical equipment’s are available in kitchen so that a variety of food and
dishes can be made available to customers. These cooking ranges can help the staff
members of restaurant to cook food with efficiency so that a perfect balance of taste and
flavours can be maintained in food. Pest control: It is important that the kitchens of restaurants are kept clean and pest free so
that food does not get contaminated with any kind of bacterial or viral infection which
can affect the health and safety of customers. This is important so that customers can be
highly satisfied with high quality of food which is both tasty and healthy which help the
restaurant in gaining a competitive advantage in market.
 Ventilation: It is important that proper ventilation system is installed in the kitchen
design so that the workers who work in the kitchen do not get suffocated which is
important to ensure the safety of employees. It is important that Fresh Organic restaurant

has proper ventilation system like chimneys, filtering system etc. so that workers can
efficiently complete their work.
M1
There are three different design of kitchen which is used by the business organisation and
they are centralised, gallery and production kitchen. This kitchen has the huge potential to
perform as per the requirement of a company where can adopt any of the changes as per the
requirement of costumes (Tonkin et. al., 2016). Even this will also allow to decide that how any
of the decisions are needed to be taken. The demand of customers changes as per the change in
trend and by looking at the situation it can be easily said that employees will get opportunity to
perform their task in a systematic manner through which goals can be accomplished easily.
TASK 2
P3
In any of the business organisation, it is necessary that company must focus on doing
appropriate planning so that objective can meet out on specific time period. As company like
Fresh Organic Restaurant is completely new within the market due to which it necessary for
them to focus each and every area and that is only possible is company is able to do proper
planning. Even if any of the situation problem then issues can be solved easily. In addition,
company focus on several types of components so that their profit can be enhanced. Below, some
of the elements have been listed which are considered by the company.
Purchasing: Company like Fresh Organic Restaurant must try to understand that they
must try to buy those products in the company which are of high quality and even those product
should be hygienic so that more number of customers can give their efforts to buy them. In
addition, company is also needed to purchase better quality of furniture which can allow
customers to enjoy their food within the restaurant (Galtier, 2013). Also, it assists Fresh Organic
Restaurant to strengthening its productivity ratio and also to enrich its brand value in an
innovative style.
Food Safety: Company is needed to ensure that they will focus more on preparing the
food products, handling and even storing the food which can help organisation to manage the
quality of food products for longer period of time. In context of Fresh Organic Restaurant, they

are needed to ensure that they will use different equipment which can help to improve the quality
of food product. In short, food safety will uplift the standard of a company.
SOP: It is very crucial for business organisation because it guides that how any of the
work is needed to be done within the organisation. Company like Fresh Organic Restaurant will
be helpful with SOP because then can easily give guidelines to each and every employee that
how can conduct business activity in peaceful manner. It will increase the strength of
organisation through which overall profit can enhance significantly.
Some principles for planning of food production and preparation: Principle of nutrition: It is important that the customers are provided with food which is
high in nutrition which can be possible if suppliers of restaurant are chosen in such a
manner that they provide high quality raw materials at reasonable prices. Also it is
important that menu planning is efficiently done so that it contains highly nutritional,
tasty and healthy food which help in attracting customers. The restaurant can also manage
nutrition of the food by preparing and storing the food and safe and clean places so that
the nutritional value of food can be maintained high.
 Principle of time and money: It is related with managing the time of preparation of food
and pricing it so that a competitive advantage can be gained by making food available to
customers in a time and cost efficient manner. Fresh Organic restaurant needs to come up
with ideas of preparing food in less time while maintaining high quality of food so
prepared.
In addition, it is necessary to understand that whenever any of the organisation involves
within this types of activity they should be aware that how they will conduct all of those work. In
the similar way, Fresh Organic Restaurant will work to find out some of those employee who are
capable of performing their work of own because that plays the huge role. Secondly, different
department are needed to be formed which can work as a per the requirement of objective so that
decision making process can become easier and faster through which goals can be accomplished
easily. Teams can be formed where work can be allotted as per the capabilities of the team which
can allow them to perform better.
P4
Talking about food preparation and production, it can be said that principles of food
preparation plays the most crucial role at the time of delivering hygienic food to customers. Even

it can help business organisation to perform better which will directly help organisation to
compete with other business through which targets can be accomplished easily (Drechsel and et.
al., 2015). In context of Fresh Organic Restaurant, they are needed to ensure that only principles
will not be the effective way for attaining the targets but it is crucial to understand that different
approaches are needed to be add on so that all of the work can be done in a systematic manner.
Below, there is the discussion about all of those approach which is needed within the
organisation. Clean: It is the primary thing which is needed to be focused by the company like Fresh
Organic Restaurant because it will help them to uplift the standard of hygienic food.
Here, employees can focus upon washing the hands, keeping the floor clear and many
more work can be done. This will allow customers to connect with the restaurant for
longer period of time. Separate: It is also one of the thing which can be focused by the company like Fresh
Organic Restaurant because it will help them to manage their work. Here, manager must
focus where they will have divided production and preparation department due to which
there will be very less chances of occurrence of contamination.
 Chill: It is also one of the way through which food can be kept health. Here, company
will use different refrigerating equipment’s which will allow to store the food product for
longer period of time. It will allow to keep bacteria and bad smell away from food
products.
It is important that the food production is planned and scheduled properly so that
sufficient time is available for chefs of restaurant to cook the food which is of appropriate quality
and in required quantity. Menu development, recipe development, staffing requirement,
preparation timelines etc. so tat preparation can be done in an efficient manner and food can be
made available to customers without making them wait for a long time. Reducing the waiting
time help in building brand image for restaurant so that more customers can be attracted which
help in increasing their profits. Other than preparing food on time it is also important that the
food is stored properly along with managing the safety standards of food so that overall customer
satisfaction can be increased.

M2
While talking about the different principles, it can be said that all of the principles says
that how company must work so that goals can be accomplished. Firstly, talking about
purchasing will allow company to buy only those products for company which are hygienic and
healthy for people at the time of consumption (Grace and McDermott, 2014). Secondly, if
company will follow all of safety equipment then they will able to ensure that they are not going
to perform any of default in their work which will allow to attract more customers. At the end,
SOP will be one of the way which will allow employees to perform specifically where chances
of errors will be very less and if any of the mistake occurs then changes can be done easily in it.
TASK 4
P8
Food safety monitoring is the main work which is needed to be done within the
organisation related to hospitality sector because if any of the mistake is found then huge
problem might occur in future period of time. The competition within the UK market for food
product is very high due to which Fresh Organic Restaurant must think that how they can meet
provide the better quality of services to their customers. For the purpose of providing suitable
services, it is necessary for company to work as per food and safety act which provides
guidelines that how organisation is needed to monitor each and every work in food sector. In
context of Fresh Organic Restaurant, they have the number of option through which they can
monitor every activity which are being conducted within the restaurant but major focus will be
on maintaining the quality of food. Here, management will look to perform as per the guidelines
of Food and Safety Law. But, it is also essential to understand that monitoring must be done in
the sector of finance and equipment as well. It is because if it will be properly monitored then
there will be higher possibility that any of the situation company will not suffer from the
financial problem. On the other side, monitoring on equipment is compulsory because it directly
to prepare the dishes and if equipment’s have some issues then it can create huge problem. Some
of the ways through which monitoring of food safety, finance and equipment can be done and
they are explained below: Inspection: It is necessary for all of the organisation to understand that they can do
random inspection of every single work which is being performed within the organisation

(Lin and et. al., 2014). The main benefit which organisation can take with the help of
inspection is that quality of food products can be enhanced automatically and that will
help company to accomplish the target in specific time period. In context of Fresh
Organic Restaurant, they use ways such as qualitative audit, ingredient audit, freshness
audit and many more for the purpose of doing inspection in the company. It will allow
company to uplift the brand value of a company through which customers can be
attracted in more number. Observation: It is the method where HACCP mechanisms can be used by hospitality
industry to ensure that all of the food products are in the state where they can be served to
customer. HACCP (Hazard Analysis Critical Control Point) is one of the way which
directly help to maintain the constant quality of food product due to which it becomes
easier to use for the longer period of time. Also, it helps to reduce the risk related to food-
borne illness (Altenburg and Pegels, 2012). In context of Fresh Organic Restaurant, if
they adopt this respective process observation process of food product with the help of
HACCP mechanisms then standard of food quality will be maintained and even
customers will also allow themselves to give more preference to restaurant through which
target will be accomplished easily.
 Equipment Readings: It is also the process which can be used by the company for the
purpose of monitoring single equipment through which it becomes easier to find that
whether equipment which are being used is in suitable condition or not. In context of
Fresh Organic Restaurant, this is also one of the which they can use for monitoring every
single activity which are being conducted in the company. It will allow company to
ensure that all of the equipment’s are in the condition to deliver food in specific time
period including health quality in it. In short, it will allow company to uplift the standards
through which goals can be accomplished easily.
All of this equipment will help Fresh Organic Restaurant to ensure that they are
complying with all of the necessary terms and condition of legislation. It will allow them to bring
out the positive outcome for a company.
While functioning and operating in the market restaurants can face certain variances like
improper flow of work, wastage of resources, inability to match customer taste etc. these

variances can affect the success and sustainability of restaurant. Some methods through which
they can be monitored are: Planning: It is important that proper planning is done by the management of restaurant so
that raw materials, equipment’s, human resources etc. can be well planned which help in
preparing food of the required quality and quantity so that wastage of food can be
reduced and taste of customers can be matched.
 Equipment maintenance: It is important that the restaurant manages all the types of
equipment’s which can help in preparing the food of desired quality so that customer can
be provided with maximum satisfaction which is important in building a strong brand
image in market.
 Preparing the budget: In order to manage the finance of the company, it is necessary for
them to prepare the budget as that is the only way through which better targets can be
achieved. In context of Fresh Organic Restaurant, their management will have the
responsibility to manage and prepare the budget for company.
In present scenario, there is a huge impact of food safety, equipment and finance because of
this are essential to conduct business activity effectivity. It is necessary to understand that if
company faces this sort of problem then loss may occur and even penalty can be imposed for not
performing the work as per the requirement of law.
P9
In current situation, the customers are very conscious towards their health due to which it
is necessary for restaurant and other hospitality industry to ensure that every food products are
being prepared after considering its health level (Ewert and et. al., 2015). It is very difficult for
any of the business organisation to manage every single work because lots of areas are needed to
be considered. It is crucial for an establishment that they must focus on suitable government
policies so that chef can take all of the necessary decision as per the requirement of environment.
But, main thing which is needed to be considered it that decisions should be based on nature and
demands of customers which changes in every short period of time. In context of Fresh Organic
Restaurant, they are needed to understand that they must comply with some of the legislation and
they are Food and Safety, Prevention of Food Adulteration Act, Vegetable Oil Products Act and
many more. This acts will guide company to attain its desire goals on specific time period. While