Analyzing Food Production Systems: A Report on Hazev Restaurant

This report provides a comprehensive overview of food production and management within Hazev Restaurant, a Mediterranean cuisine establishment catering to over 150 people. It explores diverse food preparation and production systems, including traditional, centralized, sous vide, cook-chill, and cook-freeze methods, and their impact on customer needs. The report details key principles for planning food production, such as nutritional balance, variety, cleanliness, and cost management, while also illustrating various food preparation planning methods. It highlights essential resources like equipment, financial backing, and human capital, along with procedures for effective resource management, including inventory control and staff training. The report emphasizes standard operating procedures, key performance indicators, and methods for monitoring and addressing variances to ensure food safety and quality, culminating in a discussion of the effects of variances on established processes.

MANAGING
FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................1
Task 1 Types of Food Preparation and Production System:..................................................1
Task 2 Influence of Food production system.........................................................................3
Task 3 The Principles which are used for planning of the food preparation and production3
Task 4 Methods for food preparation planning and some examples......................................4
Task 5 Resources required to deliver consistent, safe and timely food production...............5
Task 6 Procedures required to ensure resources are managed effectively and efficiently.....5
Task 7 Standard operating procedures to ensure it meets key performance indicators..........6
Task 8 Methods of monitoring and identifying variance to ensure safety of food.................6
Task 9 Effects of variance to begin process and procedures..................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food production management is a process of purchasing food materials, recruiting
employees, maintaining sanitation standards, seeing food preparation and create budget. It
also includes the inventory management, handling issues of customers. Present report is
based on Hazev restaurant. it is a blend of Eastern and modern Mediterranean cuisine.
Restaurant carter more than 150 people and offer traditional menu. Report includes various
range of food production and preparation system, influence of design. It also contains the
key principles for planning food production, different methods for planning food and
resources needed to deliver safe, timely and consistent food. These are the aspects which
need to be kept in mind while managing food production. Lastly report includes procedures
and process required to ensure the resources are managed effectively and efficiently to meet
the customer needs, various production standards or key performance indicators and
deviations to establish procedures and process.
Task 1 Types of Food Preparation and Production System:
Different types of restaurant system and how they affect customer needs:
There are different types of restaurant system. Some of them are:
1) Brunswick House restaurant: It is a very famous restaurant of London which is famous
for different dishes. This restaurant uses different types of techniques to prepare food.
The most famous technique to cook food here is Grilling. The restaurant is famous for its
grill food and dishes. There are various types of varieties here which are cooked by dry
heat and coal. The aroma of food increases when we cook food on coal or wood and it
taste more good.
2) Bounce: It is a very unique restaurant in UK which is famous for different varieties of
food. The restaurant serves hundreds of people in lunch, dinner and breakfast. The
restaurant is famous for its different types of roasted and baked dishes. The restaurant
uses traditional methods of cooking chicken and it is also famous for its pizzas.
3) Hazev Restaurant: It is a very well-known Anatolian cuisine restaurant. It serves different
types of cuisines. The restaurant is famous for its baking products or its confectionery.
The restaurant serves various types of international cuisines and uses various production
methods.
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There are different types of food preparation techniques which are used to cook food. Some of
them are:
11 Baking: Baking is the process of cooking food by using dry heat. Baking is generally
done in convection or oven. Baking can be done in hot ashes or using hot stones also.
Baking is generally used by bakers in bakery to cook pastry and cakes. Hazev restaurant
is very famous for its baking items like pastries, cakes, muffins etc.11 Grilling: Grilling is a type of cooking which uses dry heat on the the surface of food. It is
used to cook chicken and other items from above(Atkins and Bowler, 2016).11 Frying: Cooking food in oil is an ancient way of cooking food. The item is fried until it
cooks properly. A food can be fried in various ways like deep frying, shallow frying, pan
frying and more. Item is wholly submerged in oil for deep frying and small amount of oil
is used in pan for pan frying. Hazev restaurant uses all frying methods to cook different
variety of food.11 Roasting: This type of cooking also uses dry heat to cook food . It can be either open
flame, oven or other heat source. Roasting causes caramelizing of food or browning of
food on its surface.11 Chemical techniques: There are various chemical techniques which can be used to cook
food. One example can be Brining. In Brining food just like chicken or fish is marinated
by soaking it in brine which is a type of salt(Brown, 2018).
Types of Production system:
11 Traditional: In traditional food production system, ingredients are kept together on site
which are either heated or chilled and then it is served to the customers. The food may be
prepared or is fully prepared and just require service.11 Centralized: It is a type of system in which food is prepared at one end and then it is
cooked again in centralized kitchen , then served to the customers. Hazev Restaurant uses
this type of production system.11 Sous Vide: It is a type of cooking system in which food is sealed in a vacuum plastic bag
and then it is cooked by using water or hot temperature. It is easy to learn and require no
perfection.
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11 Cook-Chill: It is a type of production which uses both the heat and cold to cook food.
Very less food products are cooked using this production system(Christ and Burritt,
2017).11 Cook-Freeze: It is similar to cook-chill and the difference is that food is frozen rather
than chill. It increases the quality for a long period. The food is defrosted when it is used.
Task 2 Influence of Food production system
There are various benefit of cooking food in traditional way of cooking as all the bacteria
on the food will be killed and food prepared will be fresh and healthy. Food is properly cooked
on heat. This technique is best suited in cold weather area. After cooking food in traditional way
there is a good flavour which comes out of the food(Clark and Tilman, 2017).
Using Sous Vide method is very good if you want to preserve food for a long duration.
Food does not get spoiled for a longer period of time. This method is same in cooking all variety
of food. Vacuum bags are very effective in keeping food fresh and healthy.
Cook-Chill method is very good as food bacteria are removed twice,that is, first from
heating and then from chilling it. The left over food after eating some is kept in refrigerator for
chilling purpose or preserving it for a day(Eldredge, and et.al., 2016).
Cook-freeze is a method in which food after cooking it, is freeze so that it can be
delivered for consumption. Frozen food is preserved in the same way using this method.
Task 3 The Principles which are used for planning of the food preparation and production
There are various principles for food preparation and also food production form which
Hazev Restaurant must follow to be successful in its operation. Key principles are discussed
below:
The principle of the nutrition
This is the principle for preparation of food and it is a dominant principle because a
family have members of all groups of age which includes infant, adult, old person, youngster etc.
so the requirement of the nutrition differs as per the age group of the members. The balance is
also required between each food group and sole food group is not beneficial for the member, so
the Hazev Restaurant should take care of it while planning(Formentini and Taticchi, 2016).
Variety Principle
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According to this principle the Hazev Restaurant should include variety in the menu and
should not include the same food again and again. The variety can be in colour, taste, and
flavour.
Principle of clean surrounding
According to this principle the food prepared in the Hazev Restaurant must be produced
in the neat and clean surroundings. The food can be milk, meat, pulses, fruits, Cassava etc. must
be produced using clean utensils and also after cleaning and filtering the above mentioned things.
Principle of the cost counting
Hazev Restaurant must calculate the cost of the food and manage the things accordingly.
It will benefit the restaurant by getting more profits and proper management of work. For
example using inventory method of LIFO at the time when tax rises(Garden, 2016).
Task 4 Methods for food preparation planning and some examples
There are various method for food preparation planning and production and which is
illustrated by examples:
Conventional Method
This method involves when the customer is going to sit down and have the food. Which
means purchasing of raw food by the Hazev restaurant which will be stored and cooked later and
then served to the customers. This method can be illustrated by preparing the raw ingredients in
advance by large number of workers and staffing the food at the peek time which may be lunch
or dinner. This method will help the Hazev Restaurant by reducing the work load at the peek
time.
Convenience Method
Under this method food is prepared much earlier and when the time come for staffing the
food the food is always ready to serve to the customers. The example of it is freezing the dish
which is already prepared or prepared of time ahead. This helps the restaurant by saving a lot of
time(Heikkilä, and et.al., 2016).
Centralized Method
Under this method the food is prepared at a single place and then transported to the other
place for serving the food. The example of it is seen in catering where the food is cooked at off-
site and then served to the customer at a specific venue. This method can benefit the Hazev
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Restaurant by more involvement of the employees at a single place. This method is also having
some loopholes as to Hazev Restaurant it can be costly which is due to transportation of the food.
Task 5 Resources required to deliver consistent, safe and timely food production
Good Equipments: Good equipments are required by Hazev Restaurant if it wants to
deliver consistent and timely food to its customers. Equipments like good transportation system,
machineries, etc. are required. Good machineries will make food fast and safe and will ensure the
quality of food also. Transportations should also be effective if it wants to deliver food fast and
on time.
Financial Resources: This is the main resources which any restaurant will need if it
wants to succeed in the market. By the help of financial resources only restaurant like Hazev can
purchase machinery, transporting vehicles, and more. Financial resources are needed by the firm
to pay to its employees and all the workers.
Human Resources: It is the most important thing which any restaurant need. The
employees of Hazev restaurant are very efficient and effective and this has increased the sale of
the restaurant. Service industry is wholly dependent on the human resource only and the service
they provide(Lessa, and et.al., 2017).
Task 6 Procedures required to ensure resources are managed effectively and efficiently
1) Paying attention to inventory: A restaurant should always have proper count of the
inventory which is there in the kitchen and restaurant. When the inventory is over, new
should be purchased and there should be some kept in advance also for any emergency. If
the restaurant does not have all the ingredients ready then the food cannot be cooked by
the chefs.
2) Focus on people: In a restaurant, people working in the kitchen are most important. The
people working in the kitchen should always be updated to the dishes and they should try
to make their own signature dishes. There should not be less staff in the kitchen as it will
make the work of the chef more complicated. Employees hired in the organisation should
be effective and should be trained properly. Hazev restaurant hires those individuals who
are hard working and are capable of performing different activities(Near, 2019).
3) No wastage of resources: There should not be wastage of resources in the restaurant.
Fresh ingredients should be used in the restaurant and over order of items should be
avoided. The food should not be spoiled and there should be proper attention kept on
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cleanliness in the restaurant. Hazev restaurant does not waste food and its always first in
conserving food.
Task 7 Standard operating procedures to ensure it meets key performance indicators
Standard operating procedures refers to the set of activities or instructions that need to be
documented in regular routine, it need to be repeated daily. All the activities in the SOP need to
be followed so that there is a consistency in the product quality. Generally, it is termed as a set of
activities that need to be completed in order to meet the quality standards. Key performance
indicators are a heart of measuring the performance of business and set targets to fulfil them.
There are some key performance indicators that Hazev restaurant need to use in its business to
meet the quality standards which are as follows:
Benchmarking: It is defined as improving the understanding about the performance of
business of Hazev restaurant. benchmarking is beneficial for the company to make comparison
of performance with other business. It is usually beneficial to compare the business in same
industry. This technique will be beneficial for company to compare its performance with its
competitors and identify who is better in the market. Through this company identifies its
strengths and weakness so that firm overcomes its weakness and use its strengths as competitive
advantage to compete in the market and meet the goals and objectives of the company(Pedi, and
et.al., 2017).
Measurement of financial performance: To check the performance and growth of the
business the most important measure is to evaluate company’s financials. Financial report of the
company will tell the current position of the company. Hazev restaurant need to measure its
financial performance so that firm identifies what is the profit margin, operating margin, return
on capital etc. it is beneficial for company to evaluate its financials so that it finds liquidity
position and efficiency to meet goals.
Task 8 Methods of monitoring and identifying variance to ensure safety of food
There are various methods to monitor food production. It is necessary for every restaurant to
implement monitoring methods. Hazev restaurant also need to methods of monitoring. One of
the method is:
Real time food monitoring process: It is a process of monitoring food by observing
product quality, food safety and control uncertainty. Hazev restaurant also need to implement the
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real time food management process to ensure the quality of food. Companied to adopt LED’s to
monitor the production process. It is a technique to ensure quality and safety of food. It is
beneficial for company to utilize its resources effectively and efficiently. It is a low cost method
which is used in inline observing. Using this method Hazev restraint will reduce its wastage and
maintain quality standards. It is essential for company to follow this method because it help
company in meeting the quality standard to be kept and expand its business in other countries.
Company also ensures that the ingredients used in the food production are good and taste is
consistent. Through real time monitoring company identifies the variance between food safety
and quality. Company need to ensure that food is safe. Hazev need to identify variance to fulfil
them by various ways:
Provide training: Training of food handlers is an essential element to maintain the
quality of foods. Hazev restaurant need to provide training to food handlers so that they observe
production process and identify the variance or difference in the actual standard and expected
standard(Ulewicz, Jelonek and Mazur, 2016).
Task 9 Effects of variance to begin process and procedures
Deviations is mainly designed in using manufacturing of food. Deviations are identified so
that company avoid those unconventionalities by implementing risk control process. This
is mainly used to identify the uncertainty so that it is prevented. It is a process of
identifying possible incidents which may affect the quality of food. If these deviations are
not identified and resolved on time than Hazev restaurant will face many challenges to
establish process and procedures such as unapproved food standard by API, person not
trained well to carry out sterilization test, temperature is out of control, incomplete
fermentation stage and expired food component. These deviations occur by human errors.
Staff of the restaurant fail to follow HACCP plan thus it results in mismanagement of
quality. Sometimes employee forget the track the monitoring of food production on time.
These deviations effect the process and procedures of Hazev restaurant. To cope up with
the deviation company need to take corrective actions and appoint quality manger to
ensure that standards are maintained. This is beneficial for company to sustain in the
market and compete with its competitors by following all the monitoring methods(Wallace,
Sperber and Mortimore, 2018).
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CONCLUSION
From the above report it can be concluded that in food production industry quality plays an
important role. It can be concluded that there are various types of techniques used to prepare
food such as heating, baking, grilling and many others. There are various elements that
influences on the design of a range of food preparation and production systems such as
cook-chill methods and cook-freeze methods. There are various principles for planning food
preparations are clean surrounding, cost counting, nutrition principle and variety principle. It
can also be concluded that there are various methods of preparing food such as conventional
methods, convenience method and centralized method. Report also conclude that there are
many deviations which company need to maintain the quality of food.
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REFERENCES
Books&Journals
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Brown, A.C., 2018. Understanding food: principles and preparation. Cengage learning.
Christ, K.L. and Burritt, R., 2017. Material flow cost accounting for food waste in the restaurant
industry. British Food Journal.119(3). pp.600-612.
Clark, M. and Tilman, D., 2017. Comparative analysis of environmental impacts of agricultural
production systems, agricultural input efficiency, and food choice. Environmental
Research Letters.12(6) p.064016.
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approach. John Wiley & Sons.
Formentini, M. and Taticchi, P., 2016. Corporate sustainability approaches and governance
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Production.112.pp.1920-1933.
Garden, A.J., Zume Pizza Inc, 2016. Systems and methods of preparing food products. U.S.
Patent 9,292,889.
Heikkilä, L.and et.al., 2016. Elements affecting food waste in the food service sector. Waste
Management.56. pp.446-453.
Lessa, K.and et.al., 2017. Study of consumer perception of healthy menus at restaurants. Food
Quality and Preference.55. pp.102-106.
Near, J.C., 2019. 2 Quality Management Systems and Risk Management. Good Manufacturing
Practices for Pharmaceuticals, p.19.
Pedi, D.and et.al., 2017. The development of standard operating procedures for social
mobilization and community engagement in Sierra Leone during the West Africa Ebola
outbreak of 2014–2015. Journal of health communication.22. pp.39-50.
Ulewicz, R., Jelonek, D. and Mazur, M., 2016. Implementation of logic flow in planning and
production control. Management and production engineering review.7(1). pp.89-94.
Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
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