Hazev Restaurant: Managing Food Production and Resources Report

This report provides a comprehensive overview of food production and resource management within the context of Hazev Restaurant. It begins by defining food preparation and production systems, outlining various methods like chopping, food curing, and marinating. The report then explores the factors influencing food preparation, including scientific aspects like nutrients and flavors, and consumer preferences such as taste and quality. Key principles for planning food preparation are discussed, including product sustainability and authenticity, along with safe storage practices. The report delves into different food preparation methods like the Cook Chill and Cook Freeze systems. It highlights the requirements for various resources, including equipment and cleaning supplies, and emphasizes efficient resource management techniques to maintain consistency and customer satisfaction. Standard Operating Procedures (SOPs) are presented as crucial for meeting Key Performance Indicators (KPIs) and ensuring food safety. Finally, the report discusses food monitoring methods and their importance in maintaining efficient operations and ensuring that prepared food is safe for consumption, including training employees and regular checks on food storage and labeling.

MANAGING FOOD PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................3
LO1..................................................................................................................................................3
P1 Food Preparation and Production System..............................................................................3
P2 Influence on Food Preparation and Production System: .......................................................4
LO2..................................................................................................................................................4
P3 Principle for Planning Food Preparation and Production:.....................................................4
P4 Methods for Planning Food Preparation and Production:......................................................5
LO3..................................................................................................................................................6
P5 Requirement of Resources:....................................................................................................6
P6 Efficient Resource Management:...........................................................................................6
P7 Standard Operating Procedures for Meeting KPIs:...............................................................7
LO4..................................................................................................................................................7
P8 Food Monitoring Methods for Efficient Operations:.............................................................7
P9 Impacts and Solutions of Deviations:....................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food production is the process of transforming raw ingredients into prepared food
products and also includes industries that take raw food products and convert them into
marketable food items. A food production manager is appointed who is charged with overseeing
many day to day business and planning tasks and has to use a wide range of skills relating to
administration, nutrition, sanitation, technology and communication. Hazev Restaurant which is
located in London, offers an exclusive Anatolian dining experience both with the menu and the
atmosphere. This report shows the study of influences on design and production of food along
with their key principles and planning methods. It also highlights managing resources to meet
expectations of consumers and business and various methods to monitor food production.
LO1
P1 Food Preparation and Production System
Food preparation and production is system, which are use for preparing ready made for
human beings with the help of raw materials. Food productions and preparation has many
sections but is starts with basic things are like cleaning, packing, sorting and adding ingredients
in right proportions.
Types of food production and methods:
Food production is categorized into various types including selections, harvesting, crop
management and production, backing, pudding etc.
 Chopping: Chopping and slicing means simply cut the vegetables or something into
small piece. Various restaurant cut and chop the vegetables in different and presentable
manner, often garlic and onions for different types of food preparation. It is also
followed some examples like sliced the vegetable in half, make various level cuts etc.
 Food curing: Curing process of food include food protection and flavoring process such
as meat, fish, beef and vegetables. By the additions of some salt, black paper, lemon zest
and spices the aim is come out moisture and flavor of food (Ca and et. al., 2018).
 Marinating and Grinding: Marinating is process of drenched foods in a cured, acidic and
liquid before cooking. It helps to improving taste of food. Grinding is another process of
food preparation, in this big chunks of vegetables, meat are finally chopped into fine
piece. By this process big chucks of food look presentable in front of customers.

P2 Influence on Food Preparation and Production System:
Quality of food preparation and productions is defined or influence by to factors
scientific and consumers. Scientific factors include compositions, nutrients, functional
ingredients and flavors, whereas consumers factors includes taste, quality, smell and mouthfeel.
There are some factors which influence the food production and preparation system i.e.:
 Nutrients: There is no doubt that majority of consumers attract towards the quality and
nutrient food. Meat contains high nutrient because high source of protein, vitamins and
carbohydrate. Fish and others sea food also contain high amount of protein and omega 3
acid which improve the quality and nutrition of food. It improves the health of consumers
and also have awesome taste(Wallace, Sperber and Mortimore, 2018).
 Flavors: We like to eat food because it has good taste and smell, which equivalent to
flavors and aroma. A good deal of research proof that meat contain thousand of flavor
into it. Flavor of meat and other sea foods depends upon the flavor substance in meat
tissues and spices occur during processing. This factor is influence the food preparation
system.
 Processing: The another factor which influence the food production and preparation
system is processing. The quality of any muscle food is based on the way of processed.
Processing of food is affect the production of food by heat applications. All known that
overheating meat and chicken normally means toughness. Hazev Restaurant also use the
technique of Fermentation, in this meat, sea food and chicken are fermented in sausage,
the quality of sausage extent by the customers e.g. dry, sweet, salty and pickled. Each
method affects the quality of hardness, taste, nutrients etc (Tonkin and et.al., 2016).
LO2
P3 Principle for Planning Food Preparation and Production:
There are certain principles which are including in food planning and affect the process
of food preparation and production i.e.
 Product Sustainability: Product sustainability is first principle for planning food.
Sustainable products are those channel which provides social, environmental and
economic welfare while protecting consumer's health and environment complete their
entire life cycle. It is very essential for providing nutrient health to the consumers and
maintain products stability in market(Toufique, Farook and Belton, 2018).

 Product Authenticity: Product authenticity is major principle of planning for food. It is
identity of product that represent that particular food or product is manufacture or backed
by brand on this packaging or labels. Product authenticity is important in food business
for consumers what amount they pay for and improving their level of reliance. Peoples
talk about food fraud, but the primary goal is ensuring food safety and quality.
 Safe storage: For storing food is very important that area of storing food is clean. Also,
important that storage of meat risk-free to stoppage bacteria spreading and avoid food
positioning. Restaurant should store vegetables, meat and chicken in clean container on
the lowermost shelf of refrigerator so, they can not contact and drip onto some other food
products (Lorenz, 2017).
P4 Methods for Planning Food Preparation and Production:
Cooking is an act or art for preparing food. It compasses huge scope of methods,
techniques, tools and accumulation of component to change the flavor of food. It mostly requires
measuring and combining of component in a state to accomplish desire results. There are some
methods for planning food i.e.
 Cook Chill System: It is a broad system for food production and preparation, packing,
storage, chilling and the distributions. It is activity of preparation food and then cooling it
quick and store it under control temperature system. If a restaurant cook then chill food,
its temperature necessarily to be cut down from 70°c to 3°c within 90 minutes or if
restaurant freezing cooked food, then temperature necessarily to go from 70°c to -18°c in
240 minutes. Otherwise, restaurant braking the law and putting their customers at high
risk.
 Cook Freeze System: It is food prevention methods in hotels and restaurant for secure
their food. In this method prepared and component part baked and then frozen to -20°c in
central kitchen. After using this method food can be secure for eight weeks. This system
also preserve vitamin in food . It is safe to refreeze it without cooking, although there
may be a loss of quality owed to moisture mislaid propulsion melting (Baldos and Hertel,
2015).

LO3
P5 Requirement of Resources:
For constant, safe and timely food productions different kinds of resources required,
which improve the quality of foods and also prevent by bacteria. First equipment require for food
safety i.e. food preparation supplies, they are very useful for producing food. It includes color
coded chopping board for prevention of cooling paddles to let down food temperature. The
another resources using in food preparation is thermometers and accessories, it indicates cooking
times of food like, meat & sea food. By this equipment person can know that food is ready to
serve or not. It also includes storage and transport supplies, it helps for keep ingredients like
vegetables, spices etc, cooked food, ice properly contain and tagged for store and transfer. For
the safety of foods cleaning and sanitation supplies are also very essential. Properly clean hotels
and restaurant food services form with cleaning and sanitation supplies. Cleaning and sanitation
supplies includes hand sinks, sanitizing chemicals, sanitizing pails, floor sweepers, hand cleaning
and sanitizing wipes and hand soaps and dispensers etc. first aid and emergency supplies also
very important in hotels and restaurant, for treatment of minor injury. It includes from bandages
to emergency lights (Riddick,Wallace and Davis, 2016).
P6 Efficient Resource Management:
A vital aspect for providing high quality service in the hotel sector is resource
management system employed in the hotel concerned. Hazev Restaurant is a service industry and
hence it strongly face services challenges relating to service quality aspects and by getting the
most value out of the resources such as energy, water materials, etc. helps in improving the
efficiency of the resources. As consistency is the key feature that a restaurant must have focus
on, it should be maximized ensuring the dishes tastes the same every time as it is of utmost
important for keeping up with the customer's satisfaction and gaining loyalty. Recipe
Development, Cleaning & Maintenance and Ingredient sourcing are important steps that should
be followed for ensuring consistency. Digitizing the process, by installing restaurant
management software that will look after the back-end tasks will be very handy and on the other
hand it will also alert the manager about the status of the delivery, which items must be used on
priority to avoid wastage when the stock is dangerously at low level. This software can also
serve as handbook to be followed by all chefs to refer to for recipe that can be circulated by the

central kitchen. This will help sorting out the problems of chefs attrition and tweaks, resulting in
more consistency. Restaurant staff must be trained under one roof so that their service reflects
the restaurant's core value and helps in maximizing the needs of restaurants as well as customers
effectively and efficiently. Managing the quality of kinds of utensils used and ensuring their
consistency should also be done, every complimentary food or beverage must have a standard set
across all outlets and also the ordered item like burger should be according to the pre- defined
specifications.(Gohar, Cashman, and Ward, 2019).
P7 Standard Operating Procedures for Meeting KPIs:
Standard Operating Procedures (SOPs) are the process that Hazev Restaurant has in place
to make sure that their services and food has on time delivery to the customers. Its development
and use is the core parts of a successful safety and quality of food along with better sanitation
system which helps a restaurant in development through outlining plans according to the
situation. It includes good manufacturing processes, label review, storage, training, supplier
approval, food process design, raw material and residual chemical testing, etc. These all are
necessary for ensuring that the preparation of food meets the indicators of performance which
will result in better and smooth development. As there are many Key Performance Indicators
(KPIs) which are used to measure, evaluate and adjust operations within the restaurant for
ensuring continued success and also helps in better management and storage of food stock. The
restaurant can also track the performance of a broad range of data points to ensure the food
safety and quality requirements are being met continuously with help of SOPs through designed
software(Walker, Gowland, and Points, 2018).
LO4
P8 Food Monitoring Methods for Efficient Operations:
Monitoring food safety and performance is essential so that they can make sure that the
prepared food is safe for consumption. It is the mechanism which helps in finding out whether
the regular check the safety of foods are maintained properly by following the pre-determined
compliance. Training the employees in monitoring process plays a vital role and can be done
through various training methods. Regular monitoring of whether the food is being kept in
coolers and freezers to prevent cross- contamination of food products, labeling of food products

to keep track of their freshness and to ensure safe and efficient operations are being followed by
Hazev Restaurant. Taking feedback from customers will help the restaurant to know about the
needs and preferances of their new and existing customers and help them find out the new
creative ways to serve them better as it is the most persuasive method for ensuring better
performance. It can be conducted by using polls, monitoring social channels, email surveys,
asking for feedback in return for a gift or voucher, in- app feedback and also by using negative
feedback to showcase professionalism.(Starbird, and Amanor-Boadu, 2017).
P9 Impacts and Solutions of Deviations:
When a deviation has occurred in the production process in respect to the set standards
then in that case it is concluded that the team has not worked accordingly with not implementing
the plan in an appropriate way and it can be because of many reasons in relation to the situation.
Some differences and resulting corrective actions will need to be assessed by the quality
managers. For example: If the critical limit involves a maximum temperature and then the
thermometer is reading lower than actual, the product must be destroyed. Due to the effects of
deviations, general principles of food hygiene is considered and applied to food organizations
across the globe and the main sections covers food storage facilities, cleaning, pest control
system, quality assurance system, etc. Based on appropriate hygiene management Hazev
Restaurant performs periodical internal as well as third party audits and inspections for
overcoming the hurdles. Corrective actions can be adopted for food processing and managing the
problems relating with raw materials. It can involve the setting of temperature, maintenance
procedures, etc. and the result of the same will be calculated according to the paln of action and
its implementation(Pattnaik, and.et.al. 2018).
CONCLUSION
The above study it has been concluded that a variety of different type of processing of
food and the impact on the design on the range of food preparation process. Procedures and
methods for outlining and implementing the production of food are also being suggested. It also
focuses on meeting the demands and needs of customers through managing the activity in
efficient way so that the on time delivery of production is done through following the standards
set for better performance.

REFERENCES
Books and Journals
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labelling. Appetite. 107, pp.242-252.
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Managing HACCP and food safety throughout the global supply chain. John Wiley &
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Cai, X and et. al., 2018. Understanding and managing the food-energy-water nexus–
opportunities for water resources research. Advances in Water Resources. 111. pp.259-
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Riddick, F., Wallace, E. and Davis, J., 2016. Managing risks due to ingredient variability in food
production. Journal of Research of the National Institute of Standards and
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Gohar, A.A., Cashman, A. and Ward, F.A., 2019. Managing food and water security in Small
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Quality. In Trends in Food Safety and Protection (pp. 205-237). CRC Press.
Walker, M.J., Gowland, M.H. and Points, J., 2018. Managing food allergens in the UK retail
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Pattnaik, S and.et.al., 2018. Methods and Systems for Managing a Supply of Food Products. U.S.
Patent Application 15/919,007.
Toufique, K.A., Farook, S.N. and Belton, B., 2018. Managing fisheries for food security:
implications from demand analysis. Marine Resource Economics. 33(1). pp.61-85.
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