BTEC HND in Hospitality Management: Managing Food Production Report

This report delves into the diverse methods of food preparation and production, examining systems like emulsification, baking, frying, and poaching. It explores the factors that influence the design of these systems, including food quality, cost, and customer preferences. The report provides a detailed comparison of various food preparation and production systems, highlighting their advantages and disadvantages in meeting both business and customer requirements. For instance, it contrasts roasting, frying, poaching, emulsification, and baking, evaluating aspects like vitamin retention, taste enhancement, shelf life, and potential health impacts. The conclusion emphasizes the importance of understanding food production systems for success in the food industry.

Managing Food
Production

Contents
Introduction.................................................................................................................................................3
Main Body...................................................................................................................................................3
Types of food preparation and production systems..................................................................................3
Influences that impact upon the design of a range of food preparation and production system...............4
Comparison of food preparation and production systems and the ways in which they meet business and
customer requirements.............................................................................................................................5
Conclusion...................................................................................................................................................7
References...................................................................................................................................................8

Introduction
The report reflects upon the diverse types in which food is prepared and produced. Along with
this, relevant insights relating to the influencing factors while designing food preparation and
production systems is also demonstrated within the report. Moreover, the report also discusses
the necessary contrasts between the various food production and preparation systems and
methods.
Main Body
Types of food preparation and production systems
 Emulsification
It can be termed as a method through which two ingredient or materials with diversifying
properties such as oil and water are combined together (Huyard, C., 2020). It results in a semi
stable mixture. For instance ice- creams, whipped cream etc. Baking
It is a method preparation wherein food is prepared through the utilization of dry heat and
convenient temperatures. Cakes, breads, cookies, pizzas etc. are few of the food items prepared
through the particular food production approach. Frying
The use heating oil in order to facilitate regulated heat to cook a particular food item is known as
frying method. In involves deep, stir, pan frying etc. For instance, French fries, fried rice etc. are
cooked through frying mode. Steam
In this approach, food is steamed and kept in a closed container or pot. The low flame boiling
water leads to the emergence of vapours which in turn results in the formation of steam. For
instance, fishes are steamed for soft taste.

 Roast
As per the given food preparation approach, the food directly comes in contact with high degree
flame i.e. the food is exposed to high temperature. Due to continue heat exposure, the colour of
the food turn brownish to dark and a thick crust develops on the outer layer of the same.
Example, chicken is roasted for crunchy taste. Poaching
It can be defined as type of food preparation wherein the food is soaked in a liquid form at a very
less degree of flame temperature (Engelhardt, 2021). Example, eggs are boiled and prepared
through this concerned food preparation system.
 Blanching
In blanching method, the edibles are soaked and boiled into hot water in order to clean the
impurities from the same effectively. It enhances the overall colour of the edibles and makes
them softer as well. Vegetables such as spinach and broccoli are cooked through the respective
method.
Influences that impact upon the design of a range of food preparation and production system
Food Quality
The potential food and service quality rendered by the enterprise also influence the designing of
food production systems. It has been assessed that high quality standardised food is prepared
through the utilization optimum and finest food preparation tools and instruments available
within the market (Singh, Mittal and Benjakul, 2021)
Expenditure
Cost can considered to be a vital component as it determines the type and standard of food
production system taken into consideration by an entity. The outlets which have limited finances
opts for basic and regular food preparation approaches whereas highly successful firms
capitalizes upon high tech and advance food production and preparation system.
Customer Taste and Preferences

The choices and requirement of the target customers also influences the selection and designing
of the food production system by a food enterprise (Abusin and Mandikiana, 2020). The dishes
and serving are cooked as per the instructions and wants of the respective customer segment.
Comparison of food preparation and production systems and the ways in which they meet
business and customer requirements
 Roasting
Advantages Disadvantages
The standard of vitamin intake is maintained
when food is prepared through roasting It
does not eliminate the nutrition and vitamin
level from the food (Nicholls, et.al, 2020).
Roasting is very time consuming and requires
excessive and continues attentiveness of the
cook. It needs to be ensured that roasted food
is cooked in a moderate manner i.e. neither
overcooked nor undercooked.
 Frying
Advantages Disadvantages
It elevates the overall taste of the food items
in an enhanced manner.
Consumption of fried food leads to
acceleration in the level of cholesterol among
the individuals (Babbitt, 2020). In addition to
that, it highly unhealthy as well.
 Poaching
Advantages Disadvantages
It transforms the food into a tender
consistency which enhances its smoothness
while tasting and consuming the food. The
In order to produce food from poaching, a
highly knowledgeable and skilled cook is
required who has the right mindset in respect

possibility associated with overcooking of the
food item is reduced to minimum due to the
dependence upon low degree flame for food
preparation.
to the time estimation and food preparation.
Also, the resulted taste is nearly mild or bland.
 Emulsification
Advantages Disadvantages
The shelf life of emulsified food items is
relatively higher from other types of food
production methods.
Also, the emulsified food is considered to
posses the best texture and consistency
possible.
The concerned form of food production can
lead to high chances of diabetes and obesity
among the individuals (Ritchie and Roser,
2020). Also, they are known to increase
inflammation within human body as well.
 Baking
Advantages Disadvantages
It reduces the chances for enhanced
percentage of smoke release and food can be
cooked in a comfortable manner. It can be
sated that toxic components are released less
in terms of cooking through baking as
compared to other forms.
In order to bake food items, fat needs to be
used to a certain extent. This can be termed as
a pitfall of the respective food production
system as compared to the others.
Conclusion
From the above assessment, it can be concluded that food production and preparation is a
significant part of executing and exercising prominent food management process within a food

outlet. In order to establish and position a successful food business, it is necessary for an owner
to acquire understanding about designing and development of food preparation and production
system in the food industry.

References
Books and Journal
Huyard, C., 2020. Sustainable food education: what food preparation competences are needed to
support vegetable consumption?. Environmental Education Research, 26(8), pp.1164-1176.
Engelhardt, H., 2021. High Elevation Food Preparation: Consumer Assessment and Toolkit
Development (Doctoral dissertation, Colorado State University).
Singh, A., Mittal, A. and Benjakul, S., 2021. Chitosan nanoparticles: Preparation, food
applications and health benefits. Science Asia, 47, pp.1-10.
Abusin, S.A. and Mandikiana, B.W., 2020. Towards sustainable food production systems in
Qatar: Assessment of the viability of aquaponics. Global Food Security, p.100349.
Nicholls, et.al, 2020. The contribution of small-scale food production in urban areas to the
sustainable development goals: A review and case study. Sustainability Science, pp.1-15.
Babbitt, K.L., 2020. American Indian Cooking Self-Efficacy and Health Perceptions of Obesity.
Ritchie, H. and Roser, M., 2020. Environmental impacts of food production. Our world in data.