Food Production Management: Strategies, Methods, and Variances Report

This report delves into the intricacies of food production management, focusing on various methods and strategies employed within the restaurant industry. It begins by identifying and analyzing variances that can impact food production, such as resource wastage and staffing issues. The report emphasizes the importance of planning, equipment maintenance, and adherence to standard operating procedures to ensure food quality and customer satisfaction. It further explores methods of food production planning, including managing food orders and staffing requirements. Recommendations include implementing safety standards and modifying standard operating procedures to maintain food quality and service excellence. The report concludes by highlighting the significance of adapting food production to meet customer needs and improve organizational profitability. References include resources on new product launches, managing protected areas, and managing risks related to food safety.

Managing Food
Production

Table of Content
 Introduction
 Food production monitoring and how variation can be identified
 Methods of food production planning
 Methods of food production
 Recommendations
 Conclusion
 References

Introduction
The food production refers to processing and preparing food from raw
materials to cooked food. The managing food production is an
important aspect for a company to achieve their goals. In addition to
this, different variances are also evaluated that can help in establishing
process in systems. These variations are measure by standard operation
procedures which help in improving quality is also covered.

Food production monitoring and how
variation can be identified
There are different strategies which help in overcoming variation of their
food process as the process is linked with production. This is adopted by
The Waterside Inn restaurant to identifying variation. There are some
variations such as resources wastage and improper occurrence of work
that directly impacts on the goals and growth of organisation.

Continue...
There are different strategies that are attain by managers to solve
variances in an organisation. So, it is necessary to resolve variances
appropriately of restaurants. Some methods are described below.
 Planning
 Equipment maintenance
 Convention

Continue...
In hospitality sector, customers acquire high expectation towards their
services. In The Waterside Inn restaurant, there are different deviation
are found which reduce profit of the company. The deviations that are
found in restaurant such as quality of food and non response of chef.
From this context, quality of food become a major consideration in
restaurant.

Methods of food production planning
Food orders: The preparation of
food can be done according to
ratio of order that are received by
restaurants.
Staffing requirements: When the
more orders are achieved by it is
necessary to require more staff
members.

Methods of food production

Recommendations
 It is necessary for restaurants to deliver good quality of food to
clients by following some safety standards.
 By this high values about food and food company can be created
among customers. So, it is necessary to modify standard operating
procedure which help in maintaining good quality of food and
services.

Conclusion
From the above assignment, it has been concluded that there are
number of range of food production and preparation that occur in a
system of organisation. There are designed according to factors that are
needed to increase profit of the organisation. The production of food
can be produce according to customers needs and desire which result in
building profit and productivity of organisation.

References
Anderson, E. T., 2017. Keurig At Home: Managing a New Product
Launch. Kellogg School of Management Cases.
Thapa, B., 2013. Special Issue on Managing Protected Areas: Global
Perspectives-Volume II. Journal of Park and Recreation
Administration. 31(3).
Romoser, A. A., Marroquin-Cardona, A. and Phillips, T. D., 2013.
Managing risks associated with feeding aflatoxin contaminated
feed. In Proceedings of the 22nd Tri-State Dairy Nutrition
Conference, Fort Wayne, Indiana, USA, 23-24 April 2013 (pp. 35-
50). Michigan State University.

Thank You