Critical Analysis of Food Production and Preparation Management Report

This report provides a comprehensive overview of food production and preparation management, focusing on the development of a new business venture, "Coffee and Curries." It critically evaluates and compares various food production systems, including traditional, centralized, Sous Vide, and cook-chill methods, recommending traditional and centralized systems for the restaurant. The report also explores different food preparation methods such as baking, broiling, frying, microwaving, roasting, and hot smoking, recommending baking, frying, and microwaving. It further analyzes food production and preparation planning methods, such as food orders, staffing requirements, preparation timelines, menu development, number of guests, and ingredient sourcing. The report also includes an analysis of standard operating procedures (SOPs) and identifies ways of monitoring food production, dealing with variations, and maximizing quality and efficiency. The report emphasizes the importance of food safety, customer satisfaction, and efficient operational strategies for the success of the new business.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION ..........................................................................................................................4
TASK A...........................................................................................................................................4
LO 1.................................................................................................................................................4
Critical Evaluation and Comparison of Range of Food Preparation and Production Systems
and Discussion on Their Designs According to Different Factors in Order to Meet Different
Businesses...................................................................................................................................4
LO 2.................................................................................................................................................7
Comparison of Different Approaches to Planning Food Preparation and Production to Meet
Different Business Requirements................................................................................................7
TASK B...........................................................................................................................................9
LO 3.................................................................................................................................................9
Explanation of the Resources Required to Manage Food Production Operations and
Justification for the Processes and Procedures Required to Manage Them................................9
Example of Two Standards Operating Procedures (SOPs) Used in Food Production Process
Supporting Key Performance Indicators...................................................................................10
Review of Further Two Examples of Standard Operating Procedures and Specifications.......11
TASK C.........................................................................................................................................12
LO 4...............................................................................................................................................12
Explanation and Comparison of Monitoring Food Production, Ways of Identifying Variations
and Dealing with Issues Related to Potential Impacts on Food Production Processes.............12
Analysing Specific Examples of Different Approaches and Methods of Planning Food
Preparation and Production Along with Recommendations to SOPs to maximising quality and
Efficiencies in Operations.........................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food Production refers to the process which is connected with the production and
preparation of food products in order to make use in home or food processing industries. It also
consists of many sections and starts with basis things like cleaning, packing, segregating, sorting,
preparing and many more which are needed to be present in food in correct proportion for
satisfaction of customers and to provide them with best possible experience (Baldos and Hertel,
2015). The following assignment will make its focus on the critical evaluation and comparison of
a range of food preparation and production systems and how they are designed according to
different factors in order to meet different business and customer requirements. Additionally, it
will also make its focus on the comparison of specific examples of different approaches to
planning food preparation and production in meeting different business requirements. Further, it
will cover some aspects such as resources required to manage food production, examples of two
standards operating procedures used in food production management and two more examples of
standard operating procedures and specifications. Lastly, the assignment will provide explanation
and comparison in between ways of monitoring food production and identification of variation in
processes along with appraising examples of different approaches and methods to planning food
preparation and production and make recommendations to SOPs for maximising quality and
efficiency in operations, identifying variances and actions to be taken. In this assignment, a new
business venture will be developed Coffee and Curries which will provide the customers with
different types of food related products and services in order to satisfy their needs and wants.
TASK A
LO 1
Critical Evaluation and Comparison of Range of Food Preparation and Production Systems and
Discussion on Their Designs According to Different Factors in Order to Meet Different
Businesses
Food Production is an important aspect which have to be considered by every
organisation for the health and safety of their customers. Along with Food Production, Food
Preparation is also important to consider as precautions must be taken at the time of preparing
food as well. So the explanation of different types of Food Production Systems has been
provided as under:

Food Production Systems
Traditional
In this type of food production system, ingredients are assembled and food is produced
on-site, held either by heated or chilled and served to customers (Carley and Christie, 2017).
Food is purchased all along the food processing continuum. Some items may be prepared one
end and require full preparation. Materials purchased may require some processing or could be
purchased as fully prepared.
Centralised
In central kitchens food is produced which is also known as the food factory and the from
the centralised kitchens, it is finally transported to receiving kitchens where the food is finally
provided to customers. Due to economies of large scale, advantage is provided to companies so
in case of large organisations this method will prove to be the most effective one.
Sous Vide
It refers to the variation of a cook chill operation. The following method is vacuum sealed
in a plastic pouch and after that it is cooked at gentle temperature which is controlled under
water bath. While making comparison of this method with other methods of cooking, it provides
with effective results at the time of continuous repetition every time. This method is easy to learn
and because it does not harm food even after perfect level of cooking for a much longer time
than usual method allows to cook.
Cook Chill
In the following method of food production, both the heat and cold are used in order to
make the production of food products to be successful. In the following method, it is important
for the chef to make proper monitoring and controlling of temperature so that the issues related
to food borne illness could be removed (Chartres and Noble, 2015).
Comparison in Between Different Food Production Systems
From the above explained different food production systems, the best system that will be
suitable for Coffee and Curries Restaurant is Traditional and Centralised Food Production
Systems as these food production system will provide different benefits to the restaurant such as
differentiated methods and varieties of food products to their customers, positive impact on sales,
revenues and incomes of customers, reduction in overlapping of work, low cost of production
and many more benefits that could be provided to customers as well as organisation for the

betterment and growth in organisation's working. Another reason for using these two method is
because of use of various equipments in order to provide customers with better satisfaction level.
As in other methods of cooking, their specialities are different such as cook chill method is used
in preserving food at low temperatures to keep them in good condition for some days. Sous Vide
is also one of methods which are used as preservers of food from being harmed so this method is
also cannot be used for food production systems but could be used in food protection systems.
Critical Evaluation of Preferred Food Production Systems
As this method provides many benefits to Coffee and Curries Restaurant than so there are
also some bad impacts of these two methods as well. It is related to delays in the delivery of the
products as in cases when controls are transferred from one company to another company. In
Traditional Methods, the demand is not much in case of younger class as they prefer more to
make use of fast foods items. On the other hand, there are also some disadvantages of centralised
method of food production systems such as large scale production could impact upon the quality
of food products of organisation as large orders will be fulfilled in hurry impacting negatively on
the quality of food products of organisation (Davis and Belk, 2018).
Food Preparation Systems
Now, the description of different types of Food Preparation System has been provided as
under:
Baking: - In the following technique, those foods are prepared which needs to be cooked at long
period of time with the help of providing dry heat as such as in the case of ovens.
Broiling: - It refers to the technique in which food is cooked by making use of dry heat which is
applied either on the surface of food either from below or above the food.
Frying: - This method makes its focus on cooking food with the help of hot oil or another fat
and this process is performed in deep fryer or cooking pan (Devereux, 2016).
Microwaving: - This type of food preparation method makes use of microwaves as such in
ovens that helps in fast and efficiency cooking of foods. Mainly fast foods are prepared in these
ovens.
Roasting: - In this method of food preparation, food is cooked in an open flame, oven or heat
source which cooks the surface of food, mainly done in order to improve the flavour and taste of
food.

Hot Smoking: - Foods which are prepared with the help of smoke as such burning of woods or
plant materials.
Comparison in Between Different Food Preparation Methods
Among the above explained methods of food protection methods, the recommendation is
provided about the use of baking, frying and microwaving with the help of which customers will
be satisfied. It is because the restaurant will make most of those food which will be provided to
customers and will be cooked with the help of these food production systems (Dragone and et.
al., 2016). In comparison with other methods of cooking and these methods, there will be a
difference in the tastes, duration of keeping preserved and some other aspects in which other
methods does not make food in good condition but these methods help in making food in good
condition.
LO 2
Comparison of Different Approaches to Planning Food Preparation and Production to Meet
Different Business Requirements
Food Preparation and Production Planning Methods are important for every organisation
which is providing food products and services to their customers. The requirements of different
businesses are different from each other in some or the other way. Some organisations may focus
on providing their customers with good quality products and services. On the other hand, it is
also possible that some organisations may focus on attracting more and more customers towards
their products and services. So the methods of food production and preparation planning are
provided as under:
Food Production Methods: The following methods which are listed as under are covered under
Food Production Methods (Ewert and et. al., 2015).
Food Orders: The planning in relation to food production and other activities could be done
with the help of taking an average of the daily orders that could give an idea so that food
preparation could be done in way that could not feel deficit or excess of food.
Staffing Requirements: On the basis of estimation, staffing of people at different places in the
restaurant is also done as such chef, waiters and many more which are also an important part of
the methods of food production. This is also important method of food production planning as

without them it will not be possible to accomplish different activities which are performed in the
organisation such as Coffee and Curries.
Preparation Timeline: There is a specific time period and limit which is required in order to
prepare food items for customers after they put their orders. This is also true that customers do
not wait much so the preparation of chefs should be in a way that without taking much time,
order of customers could be fulfilled within being in time (Gouma, Simon and Stanacevic, 2016).
Food Preparation Methods: The following are the methods of food preparation provided as
under:
Menu Development: The most important aspect in the methods of food production and planning
is related to menu development with the help of which different varieties of food products that
could provide customers with different choices to select and will also be a point of attraction for
them as it will be possible to have differentiated experiences from that restaurant.
Number of Guests: With the help of this method, it will be possible for the organisation to make
an estimation about the requirements of food on the basis of number of guests. This will help in
making proper arrangements for the guests invited in the occasion (Grafton, Daugbjerg and
Qureshi, 2015).
Ingredient Sourcing: It is important to make good quality of food products for the customers
considering their health and safety and also to maintain them with organisation for long period of
time. So this makes it important for the company to choose good quality raw material so that
good quality products and services could also be provided to customers also.
PRINCIPLES OF FOOD MANAGEMENT AND PRODUCTION
There are many organisations which follows some or the other principles of food
production and preparation. As these are the base for making any food recipe and provides
guidance to companies about the ways to make their food products and services. These principles
are considered because some rules and regulations prescribed in these principles are to be
followed that provides food different taste, flavour and a manner to gives best experiences to
customers. Below is the description of some of the main principles of food management and
production which has been provided as under:
Traditional: This principle focuses on providing the customers with a different traditional taste
in their food products and services for which they are known. Every kind of food have their own

speciality and qualities for which they are known. So in case of absence of traditional qualities in
the food products, they will not make any sense. This makes it important for companies to focus
on their base on which the foods are prepared that only by seeing it will be possible to know
about the qualities and specialities of that food item. This principle will be suitable for Coffee
and Curries Restaurant as it contains mostly al requirements which meets business expectations
as well as to the expectations of customers as well (Lin and et. al., 2016).
Commissary: These are mainly related to the preparation of fast food items which are partially
prepared and then they are kept frozen or served after heating for their final preparation and
before providing to customers. So this is also the base and quality of these kinds of products and
services. For example, burgers, pizzas are made under the qualities and specialities which are
covered under this principle.
Ready Prepared: This principle says that there is a difference in between the time of
preparation and time of consumption of food products and services. The products which are
made with the specialities and qualities covered under this principle are not made for immediate
use and they are mostly served to in-flight caterers.
TASK B
LO 3
Explanation of the Resources Required to Manage Food Production Operations and Justification
for the Processes and Procedures Required to Manage Them
There are different resources which are needed for the completion of food production
operations in an adequate manner for the proper and improved functioning of the organisation.
Coffee and Curries Restaurant also needs different resources with the help of which good quality
of food products and made for satisfaction of customers (Manning, Taylor and E. Hanley, 2015).
The explanation of different types of resources are being provided as under:
Land Resources
Land is the most important resources in order to setup a new business. This resources will
provide the company to enable their physical existence in the market and will help in providing a
space where restaurant premises could be set up and place to people for having their food could
be provided. But with the increasing urbanisation and making of industries, there has been a
negative impact on the food and agricultural sector. The amount of land has also degraded

because of urbanisation and industrialisation. The processes to manage properly land resources is
with the help of conserving some part of every community to be open space which means not for
sale. It is an important procedure for managing land resources as this place could be used for
planting plants.
Water Resources
Another important resource is water which is not only important for Restaurants but also
for human life as well. At the time of preparing food, water is needed in order to make food in a
good way so that it could look tasty and also provides delicious taste to customers. It is an
essential component for making food components as such at the time of crop cultivation,
irrigation and many more. In order to manage water resources at the time of cooking, Coffee and
Curries Restaurant could make use of low flow aerators that will help in reducing wastage of
water (McClanahan, Allison and Cinner, 2015).
Food Resources
In Restaurants, food safety is an important concept and food can only be prepared when
there is some resources available with the help of which food can be prepared. Due to increasing
urbanisation and industrialisation, hazards in the environment are increasing and they are also
contributing towards food contamination increasing illness and diseases in people. So this makes
important for restaurants to make use of good quality food raw materials that could help in
proper preparation of food products for their customers. The process with the help of which food
could be managed is keeping food at right places as such food products which are not for
immediate use could be preserved in refrigerators and this will help in preserving food for long
period of time. Hence this method can be said as effective in comparison to others (Resh, 2016).
Example of Two Standards Operating Procedures (SOPs) Used in Food Production Process
Supporting Key Performance Indicators
Standard Operating Procedures are the written rules, guidelines and practises which are
being adopted by organisations in order to manage and prepare their food properly and provide
their customers with safe food. There are many SOPs which are used in Food Industry but the
examples of Standard Operating Procedures that are used in the food sector organisation and will
be used in Coffee and Curries Restaurant has been provided as under:
Wash Hands

The first is related to washing of hands with soap or sanitary nail brush which is an
important SOP impacting upon the quality of food products and services made by an
organisation. Proper food security and safety measure should be adopted by companies providing
food products and services to their customers. In this way, SOP will help in achieving goals of an
organisation. In addition to this, most of the food providing companies have their own standards
of food products, these SOP is also considered as one of important measures with the help of
which improvements could be made in the food production system of an organisation.
Drying Hands With Single Use Towels or Mechanical Hot Dryer
Another important SOP is use of towels made for single use or the installation of hot
dryer could also be done for the drying hands of chefs making food in the kitchen. The use
towels again and again at the time of making food will be avoided as it could cause food
poisoning because of germs causing bad effect on the food as well. So it will be beneficial for the
companies to make use of mechanical hot dryer in order to dry hands and prevent food from
being contaminated (Rodrigues and et. al., 2017). The quality of food will be impacted in
negative way and will impact upon the quality standards also. So in order to not to lose the
quality aspect of food products by Coffee and Curries, it is important to consider the SOPs so
that continuous improvement in the quality of food products could be made and better
satisfaction could be provided to customers.
Review of Further Two Examples of Standard Operating Procedures and Specifications
The other examples of Standard Operating Procedures has been provided as under:
Use of Gloves at the Time of Cooking
Examples are related to making use of gloves while preparing food products by chefs of
Coffee and Curries Restaurant so that accidents could be avoided as burning of hands from hot
oil and many more are included in precautions important to be made before doing cooking.
Keeping Things at their Right Place
There are many things which are used in kitchen for preparation of food items so keeping
things and materials at their right place after use will provide benefit to users in making use of
them again and again. In case, they are not kept at their right place than this will make delivery
late of food items as they are not able to find out items and this will cause delay in orders.

TASK C
LO 4
Explanation and Comparison of Monitoring Food Production, Ways of Identifying Variations
and Dealing with Issues Related to Potential Impacts on Food Production Processes
Food Production Monitoring refers to the process with the help of which regular checks
are been processed to see that food production is free from hazards and and safety procedures are
also implemented properly along with food safety compliance fulfilment (Scanlon and et. al.,
2017). There are different methods with the help of which food production monitoring is enabled
in an organisation. The following is the explanation of some of the ways with the help of which
this is made possible which have been provided as under:
 Checking: It relates to checking of the quality of food at the time of successful
completion of the food processing or when the food is prepared. In case food prepared is
upto the quality level than than it will be fine otherwise preventive and improvements
measures will be taken.
 Observing: It refers to the process under which the complete process of cooing along
with preparation is being observed by the inspector in order to make sure that every
aspect of food safety and security is being performed by the chefs in preparing food .
From the above two provided ways, the best will be observing as it overlooks upon the
whole process of food preparation and production, so the deviations and faults made by chefs are
removed instantly and this is considered as better way of monitoring the quality aspect of food of
an organisation. The same will also be adopted by Coffee and Curries Restaurant in order to
monitor the quality aspect of their food products and services (Smith, 2018).
The variations in the food production system will be identified with the help of observing
what the employees are doing in the organisation whether the fulfilment of all quality related
aspects are covered or not by the employees. With the help of food quality inspectors present in
the organisation, the deficiencies will be identified and on the very basis, improvements will be
made in the quality and deviations founded in the processes of organisation so that standards
could be achieved for the growth and development of organisation. In case of negligence, there
will be severe negative impact upon the processes of the organisation such as negative impact
upon quality aspect, loss of customers, bad impact on health of customers, reduction in incomes