Food Production Management: A Report on Hazev Restaurant's Operations

This report provides a detailed analysis of food production management, focusing on Hazev Restaurant. It begins with an introduction to food production and its significance, followed by an overview of different restaurant types and their respective food production systems, including centralised, fast food, and food truck models. The report then explores the influences on these systems and outlines the principles for planning food preparation, emphasizing HACCP principles. Key methods for planning food production, such as traditional party, convenience, centralised, cook freeze, and cook chill methods, are discussed. The report also identifies the essential resources required for food production, including financial, human, and raw materials, and details the processes and procedures to ensure effective resource management. Finally, it highlights the importance of standard operating procedures (SOPs) to meet business key performance indicators (KPIs), including meal mandates and preparation protocols, ensuring food safety and quality. The report provides a comprehensive understanding of food production management within the context of a restaurant setting.

MANAGING
FOOD
PRODUCTION

INTRODUCTION
Food production or preparation management is a department that is involved in the
process of production of food. It can be determined as a procedure in which raw material is being
cooked, combined and transformed into a dish (Ahmed and et.al., 2015). Present study is based
on Hazev restaurant that is situated in Docklands at Canary Wharf. This report consist of
different kinds of food preparation and production system with their influences on design of a
range of food preparation systems. It also consists of the resources required for the purpose of
consistent, timely and safe operation of food production. Lastly, this report consist of standard
operating procedures which can be used for ensuring that the food preparation is being met with
business key performance indicators.
TASK 1
Different types of food production and preparation systems
There are several types of restaurants which helps to categorise the restaurants and
choose the appropriate one to make a start-up. Scotties coffee van, Saporita Ludgate and Hazev
restaurants are three different types of restaurant which uses different systems of food production
according to their suitability. Scotties coffee van is a type of food truck, Saporita Ludgate is a
fast food restaurant and Hazev is a family dining restaurant (Astill and et.al., 2019).
Family dining restaurant: Hazev restaurant is using centralised production method for the
purpose of meeting the best level of customer satisfaction through providing the best products
and services. In this type of restaurant, there are majorly families as customers that helps the
restaurant to segment the target group.
Fast food restaurant: Saporita Ludgate is a fast food restaurant which targets majorly
youngsters. This helps the restaurant in knowing that the customers which are to be targeted are
youngsters and this also helps in knowing the preference of the customers by segmenting them in
different categories.
Food truck: Scotties coffee van is a food truck that offers its customers all the food products
from a food truck which can be situated at a single place or offer its products at different places
by moving around.

Influences on different food preparation and production systems
There are several types of food production which were determined for the purpose of
suitability to different types of business involved in food production. It is essential for a business
to develop the significant type of food production in order to meet different business and
customer requirements in a significant manner (Chapman III and Nettles, 2019).
These types of restaurants helps a business in identifying its offerings in the market. It is
necessary to ensure that the type of restaurant which is to be started is significant or not, as
insignificant type of restaurant can lead to a failure.
Principles for planning food preparation and production
The principle for planning food preparation can be understand by HACCP (hazard
analysis and critical control point) principles which can help Hazev restaurant in meeting the
stated goal.
Firstly, Hazev restaurant has to conduct a hazard analysis by creating a list of hazards so
that, the restaurant can understand the hazards that can contaminate food at every stage. At the
second stage, Hazev restaurant has to determine critical control points which helps in preventing
eliminating and reducing the hazard from leading to contamination (Chen, WANG and SONG,
2015).
Further, Hazev restaurant has to establish critical control limits which can help in
verifying the critical limits at the control points that are being followed. Lastly, restaurant should
establish monitoring process and establishing corrective actions for the same. Further, Hazev
restaurant can establish verification procedures and record keeping with documentation
procedures which can help the restaurant in identifying the planning for food preparation and
production (Davis and et.al., 2018).
Key methods for planning food preparation and production
There are different types of food production systems that are used by several restaurants.
This food preparation systems are being determined as per the type of operations which are
taking place in the restaurant.
 Traditional Party method: It is a method which is involved in the category of
conventional method where the majority of food is being purchased raw according to
number of people which are already pre determined. It is the method which is basically
used by different catering groups and restaurants for a particular and specific number of

person which may be a party, function or meeting. This is an effective method of food
production if the number of customers are pre-determined as it helps to assemble
resources in a significant manner as the number of people are already determined. This
method fulfils the needs of customers for organising a gathering followed by food (Gu
and et.al., 2019).
 Convenience method: It is a method which is also an aspect of conventional method of
food preparation and production. It is a method which involves use of traditional kitchen
for production. Production of food in this method is being done by using convenience
foods, which can range from partial to virtually complete reliance on the utilization of
huge variety of convenience food available. This is an appropriate method of food
production as it involved food products like bread, cheese, salted food and other several
prepared foods in packed food boxes or wrappers. These are the food products which are
mainly produced by manufacturing company and generally they do not retail it directly. It
is being distributed with the help of suppliers. A company can use this method for
producing majorly packed food which can be consumed till a long period of time.
Customers needs are being also fulfilled as they get easy to make food or the food is
already prepared.
 Centralized method: It is the method of food preparation which involves alteration of the
production and the service components of the food flows system which may be by place,
time or both of these. The food which is being prepared by this system may be ready to
eat food which is hot or it may be in form of revitalization in an end kitchen. It is a
common method of production which is being used by those restaurants who are involved
in running a multi cuisine restaurant. Hazev is one of them, which offers several variety
of goods to its consumers in order to satisfy their needs (Hajer and et.al., 2016).
 Cook freeze: It is an another method of food production in which food is prepared and
cooked in portion which is further frozen to -20 Degree Celsius in a central kitchen. It is a
effective method for a fast food chain because it preserves food for around 8 weeks
earlier it is being heated up for eating. It is a method of food preparation which is
generally used by restaurants which are dealing in non vegetarian food. This method
allow the restaurant to deep freeze the food and make it usable after a little period of
time. This method helps a business in preserving food which is cooked and friezed which

can be used for a long period of time. This also fulfils the need of customers as this type
of food can be used by them at their home and they can store it for a long period.
 Cook Chill: It can be determined as a system of food production in which food is being
prepared, packed, chilled, stored and distributed. This works by preparing the food to a
just done state then chilling it rapidly down to 3 Degree Celsius in under 90 minutes.
Food is being stored under tightly controlled temperature conditions. It is a method which
helps in preparing the food in a very less period. Restaurants use this types of products as
it is easy to make and these food products are served more faster than any other type of
foods. Customers are being benefited as they get a type of food which can be cooked
instantly. Example of these products are chicken noodles, minestrone, vegetables, etc.
(Hartwell, Johns and Edwards, 2016).
TASK 2
Resources needed
In hospitality industry, the major aspect which is concerned is customer satisfaction. In
order to achieve customer satisfaction to the fullest, it is necessary for a restaurant to deliver a
safe, timely and consistent food production so that restaurant is able to meet customer
satisfaction. For providing a timely and consistent food production, Hazev restaurant must make
sure that they are having several resources which are necessary for providing a consistent
delivery of food to consumers. The major resource which is required by Hazev restaurant is
financial resources which will be needed in purchasing raw material. Another important resource
which helps in maintaining a safe food production is human resource, which can include chef,
waiters, managers, etc. They are the individuals who play a major role in satisfying the needs of
customers by providing them appropriate services and products. The most essential resource
which is required in food production is raw material which can include vegetables, spices, gas,
stove, oil, cutleries, etc. This is to be ensured by Hazev restaurant that they are having sufficient
resources which consist of financial resources, human resources and raw material (Hurst and
et.al., 2016).
Process and procedures in order to ensure resources are met effectively and efficiently
For an restaurant it is essential to enhance the customer satisfaction by providing best
quality products and services to its customers. In order to achieve the targeted objectives of

profits, a restaurant must make sure that resources are sufficient in order to meet customer
satisfaction. Allocation of resources play a major role in effective utilization of resources which
might help Hazev restaurant to increase its productivity and meeting overall needs of customers
and business. Hazev restaurant can make use of various methods in order to make ensure that
resources are used effectively and efficiently. Methods which Hazev restaurant can use are :
 Plan to plan: It is essential for a restaurant to plan the operations and take a systematic
approach of food production in order to make effective use of resources. Plans are of no
use if they are not implemented, so Hazev restaurant must implements the strategies and
plans made in order to utilize resources in a significant manner which can help in
decreasing the cost of production.
 Use of technology: In the hospitality, digitalisation has played a major role. Hazev
restaurant must ensure use of technology in order to achieve appropriate targets by
utilizing resources in a significant manner for the purpose of delivering consistent and
safe food production system.
 Use of resource management software: Hazev restaurant can use resource management
software in order to implement safe and consistent food production. This software
provides reminder to individuals about their roles which helps to allocate the resources in
a effective manner which results in proper utilization of resources (Ma and Ghiselli,
2016).
Requirement of Standard operating procedures in order to ensure that food production system
met the requirement of of business KPI
It is essential for Hazev restaurant to implement standard operating procedures (SOP's) in
order to ensure that business is meeting all the (KPI's). There are several SOP's that can help in
ensuring that the business is able to meet KPI's of the business which includes preparation
protocols , meal mandates and make it work.
Meal Mandates
As per the food law, which are administrated and enforced by local health departments,
Hazev restaurant should make use of various operation procedures and written method so that
any unlawful activity can be avoided. These methods must includes process of cooking, storing
and sanitizing. These written documents also helps in verifying and taking corrective action,

record keeping and monitoring which can help Hazev restaurant to make sure that the business
is meeting its key performance indicators.
Preparation Protocol
There are several protocols being formed by health department which are necessary to be
followed so that unlawful activity can be prevented. These protocols includes hand-washing,
heating, labelling, cooling and all the practices which prevents food-borne illness. Maintaining
preparation protocols can help Hazev restaurant in maintaining proper operations which can help
in meeting the aspects of customer satisfaction.
Make it work
In order to meet KPI's of the business, it is essential for Hazev restaurant to effectively
implement SOP so that the operations of the restaurant can be effective which can help in
ensuring that KPI's of the restaurants are being met (Parker and Johnson, 2019).
TASK 3
Various methods for monitoring food production in order to ensure safe and efficient operation
It is required to ensure that food business is performing well. Therefore in order to ensure
this it is required that food monitoring should be done. The methods of food monitoring are:
Inspecting: An employees usually fill the spreadsheet while checking food twice a day in order
to ensure that food is not getting waste or is expired. The employees ensure that the food which
is served is not contaminated.
Measuring: The functioning of machinery such as refrigerators is also ensured. A performance
of machinery is and production is ensured and proper maintenance is done. On periodic basis
performance of such machinery are measured.
Observing: The food are observed on regular basis for ensuring that food is not contaminated
and proper preservatives are added when required.
It is highly required that food community which is offering food has a responsibility to ensure
high quality foods to people. Therefore it is highly required that food manufacturers optimize
operation and scale up production process with a cost effective solution.
Effects of deviation
There are various processes and procedures which are being changed after monitoring
the food production system. These changes may effect the workings of employees and may

influence production in a negative manner. If a new item is being launched by the restaurant
because of demand of the particular dish from customers, it can require several changes in the
restaurant. Chef has to be trained for the preparation of that particular dish, or the restaurant
might recruit new chef for that particular type of food production which can negatively effect the
behaviour of employees which can lead to ineffective workings of employees (Worstell and
Green, 2017).
CONCLUSION
The report helps in understanding the importance of managing food production in an
restaurant. It is a essential task for a restaurant in order to meet customer satisfaction. Further this
report concludes the various methods of monitoring food production which is used to ensure
efficient and safe operation within the restaurant. Lastly this report concludes the possible effect
of deviation of the established procedures in a restaurant.

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