Food Production and Presentation Management at Hazev Restaurant

This report provides a comprehensive analysis of food production and presentation management at Hazev Restaurant. It begins with an introduction to food production management, emphasizing its significance within the hospitality industry and introduces Hazev Restaurant as a case study. The report delves into various food preparation and production systems, including dry heat, moist heat, and combination cooking methods, while also exploring the factors that influence the design of these systems, such as convenience, service types, and facility layout. The report identifies key principles for planning food preparation, including nutrition, time, and cost considerations, and outlines effective methods for planning food production, such as conventional and convenience methods. It further examines the resources essential for consistent, safe, and timely food production, including raw materials, a clean kitchen, and utilities, while also detailing the processes and procedures necessary for efficient resource management to meet customer and business needs. The report uses Hazev Restaurant as a case study to illustrate the practical application of these concepts.

Managing Food
Production

INTRODUCTION
Management of food production can be describe as a system of managing all activities
related to production of food (Carley and Christie, 2017). Hospitality is a vast industry as it
includes travel and tourism, event planning, food and drink services, transportation and so on.
Food presentation management is a department which involve planning and formulation of food.
Production and presentation of food can be describe as a process of converting raw material into
finished dish by cooking. Chosen company for this report is Hazev restaurant. Onder Sahan is a
founder of this restaurant as his passion is to prepare and present food. This restaurant is offering
traditional and modern Anatolian menu which includes meze, grilled meat, fish and many more.
In this report different types of food production and presentation has been covered. It will
include key principle and methods for planning food presentation and production. This report
also consist of variety of methods which help in monitoring food production.
TASK 1
P1. Explain a range of different types of food preparation and production systems
Food production and presentation is a process which includes transforming of raw
material into finished dish and eatable product. In a hotel several methods are there which helps
in preparation and producing food product. Each and every food product is prepared with some
different type and procedure. The range of different variety preparation and production of food
system used by Hazev restaurant is mention below.
Dry heat cooking: This type of cooking involve procedure of preparation food without
using stock or water. This type of cooking is a quick method of cooking food is item and dish is
little crispy (Boelee, 2013). Most used method of using dry heat cooking involve different types
such as broiling, baking, grilling, Sautéing, roasting shallow frying and deep frying. Hazev
restaurant is undertaking this type of food production and presentation as it result in nice smoky
aroma and this is because of caramelization and browning of food product.
Moist heat cooking: Moist heat cooking food production and presentation can be done by
using poaching, steaming, simmering, boiling process. This type of cooking is carried out by
using liquid items in food preparation such as water, stock, wine and so on. Temperature range
of cooking food though moist heat process is between 60oC to above 100oC. Hazev restaurant is
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using this process while preparing food item such as fish, eggs, soups, seafood, boiling vegetable
and other delicate food items.
Combination cooking: This type of process includes using both dry heat and moist heat
cooking. Food produce and prepared by using this is a combination of both type of methods. This
is one of the best way of preparing heavy vegetables as well as hard meat cuts (Morse, Babcock
and Murthy, 2014). In this procedure food is cooked slow but delicious. There are basic two
methods in this type of cooking and that is braising and stewing. Braising includes two step
which is first light frying of food and then immersing it in liquid to make it stew. In stewing,
vegetables and meat cuts are completely immersed in a liquid form.
P2. Discuss the influences on the design of a range of food preparation and production systems
The designing of range of food production system can be influenced by several factors.
These factor will help company in developing producing better food products. Some major factor
which have impact on the food production and preparation process includes quality of
convenience food, type of service provided by restaurant, facility layout, design and equipment
used by company in food production and apart for this environment also play a crucial role in
food preparation and production. In context of Hazev company, they can proving proper training
to employees as well as upgrading their skills and knowledge so that they can supply improved
services to consumers. Training helps in increasing potential of employees and they are able to
manage production and preparation of food system within Hazev restaurant in effective and
efficient way. This is very beneficial in using high and advance technology as well as employees
are able to properly use all equipments of food production.
Range of food manufacture or preparation will have impact on the customer services by
meeting with the requirements of customer. Full fill needs and wants of customer by providing
high quality food product is an ultimate goal of Hazev restaurant (Denkenberger and Pearce,
2014). All activities related to food production and preparation is developed to influence
customer and gain larger market share. This restaurant is providing better services and food
products to customer by effective managing food manufacture and planning department.
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TASK 2
P3. Determine the key underlying principles for planning food preparation and production.
There are various principles that can be used for planning food preparation and
production . These principle rule helps in providing good quality food products as well as
preparing food. Planning for food planning and production is a very important component and
Hazev restaurant should consider key principles while preparing food. Key principles are
majorly related to nutrition as well as money and time include in developing high quality
product. These principles are very beneficial in effective and efficient preparation or production
of food. Some major key principles used by respective restaurant are mention below: Key principles of nutrition: This is a very important principle for developing and
producing food. Nutrition can be consider as an an essential element that must be
included by each and every organisation dealing in food production and presentation
(Davis and et.al., 2018). This principle will help in making food more healthier and safe.
There are different range of nutrition required according to age group of customer. This
restaurant must follow principles of nutrition during cooking or producing food. This
restaurant should mention nutrition level so that consumers will be more informed about
the food and nutrition included in the food. This will helps customers to choose right and
appropriate food as per nutrition.
 Key principles of time and money: Time and money is always an important factor for
costumer as well as restaurant. Company preparing and producing food should consider
principle of time and money. Hazev restaurant should produce it product by undertaking
time and money factor. Food production and offered to customers should be in cost and
time effective manner. Hazev restaurant should be able to offer best food product and
value time as well as money of the consumers. Company should be able to maintain
health and safety of the customers by using good food production and preparation
system.
P4. Explain key methods for planning food preparation and production, providing specific
examples to illustrate different approaches.
There are some major methods used for developing of food preparation and production.
These methods will help in providing better product and services to customers as well as gaining
trust from them (McClanahan, Allison and Cinner, 2015). Food production requires proper
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planning and special knowledge about the methods. Some of the major techniques that can be
used for food production and preparation planning will leads to developing high quality food
products. These methods are useful in truing raw material into finished dish in effective and
efficient manner. Hazev company should properly program and design regarding preparation and
production of food in order to ensure that product cooked is safely developed and being
precooked efficiently. There are methods which can be used for planning food preparation and
production are given below:
 Conventional: This methods refers to food formulation and manufacture used by
restaurant and hotels in order to provide high quality food products. Conventional method
is very helpful in meeting with needs and requirements of customer. Food produced with
this method the help of in attracting customer and fulling their needs as well as making
them happy (Amorim and et.al., 2013). Hazev restaurant is using this method as it helps
in making delicious food products such as meat, cake and many more. Conventional
method is quite time taking but end results are very delicious and make customer
satisfied.
 Convenience: Convenience food refers to food items which are easy to prepare as well as
available to eat. This methods includes food items which are frozen such as fries,
Maggie, snacks and so on. Preparation and production of these food items are fast, quick
and less time consuming. Convenience food production consist of ready to eat food
items. Hazev restaurant is using this method in their food production and preparation as
this method will help in producing several products which are cooked quickly.
TASK 3
P5. Determine the resources required to deliver a consistent, safe and timely food production
operation.
There are various factor which are required by restaurant or hotels which leads to
delivering right and consistent food products which are safe to eat and food that is timely or
freshly produced. These resources are very helpful in delivering high quality products within
right time period. There are some major resources that are very important to prepare and produce
high quality product (Bastian and et.al., 2013). It is essential for Hazev hotel to follow and use
right resource so that they can provide food products within right time and safe to eat with high
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quality of finished food product. Some major resources that needs to be used by respective
restaurant are mention below with detail.
Raw material: This materials are one of the major resources that are required in develop
a final and finished product. In food preparation and production raw material includes
vegetables, fruits, spices and many other ingredients. These raw material play a crucial role in
developing high quality of food product. Hazev restaurant is using good quality of raw material
in order to process best end product. Final output of food is majorly dependent upon inputs used
in production of food.
Clean Kitchen: Kitchen is a place where where food is processed and procedure. For
developing good and highly developed product restaurant and hotel should have clean kitchen.
Atmosphere and environment of kitchen will have huge impact on production and preparation of
food and developing a final product. Hazev restaurant must have clean kitchen and have all
products in proper manner. This will help in preparation and producing food product in effective
and efficient way.
Water, gas and power supply: These are those resources which are essential to develop
and produce a food product. No restaurant or hotel can prepare and procedure food item or dish
without water, gas and power (Altenburg and Pegels, 2012). Hazev restaurant should have proper
supply of these resources so that employees or chef can prepare and produce food products
without any issue or problem.
In respect of selected hotel, it is essential to manage these resources so that they can
effectively prepare and produce food items. Some of the important necessities for food
preparation and cooking are raw material as imputes, clean and fresh kitchen, water, availability
of gas and supply of power.
P6. Outline the processes and procedures required to ensure resources are managed effectively
and efficiently to meet overall customer and business needs.
For Hazev restaurant it is very significant to follow a proper process and procedures. This
will help in effectively and efficiently managing as well as meeting with the overall requirements
and needs of customer. This restaurant should use a proper process and procedures which will
help in meeting with the needs to business as well as full filling customers requirement (Galtier,
2013). A proper procedures should be used by that can be used by respective restaurant is given
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below which will help it in completing activities related to food production is effective and
efficient manner. Proper utilization of resources: All resources and material of restaurant must be used
properly in order to get maximum output. Resources play a crucial role in successful
completion of work and timely deliver of food product. Hazev restaurant should properly
utilize raw material and other resources in effective and efficient way. It will be helpful
for organisation in cooking and producing food products in cost effective manner as well
as timely completion of task. It is very important to properly use all resources is possible
when manager of Hazev restaurant is developing a proper plan and using resources in
right and correct manner. They should train their employees about using resources and
equipments in order to use it in proper way. Time and progress tracking: Keeping a tack or record on raw material and other
resources of restaurant is very important (Azoury and Miyaoka, 2013). This will help in
managing and using products is better manner. Manager of kitchen should be responsible
for tracking time and progress made by team in preparation and procedure of food
production. This will be very beneficial in completing activities on time as well as
maintaining a proper record on progress of work done.
 Managing all requirements: Management of requirement is a crucial part of food
production. It is role of Hazev restaurant Manager to manage all requirement in effective
way. There are various requirement of customer and business which needs to be full
filled. By managing demands of customers as well as needs of business, goal and
objective of Hazev restaurant can be achieved.
P7. Produce standard operating procedures (SOPs) to ensure food production meets business key
performance indicators (KPIs).
Standard operating procedures can be define as a system which helps in providing a
proper routine that leads to achieve goals and objective of organisation. This is a step by step set
of instruction which are set by organisation in order to help workers. Operating standards are
very essential in order to increase effectiveness and efficiency of organisation and gain
qualitative outputs (Tonkin and et.al., 2016). These standards will help in ensuring food
production will achieve the key performance indicators of organisation. It includes many rule,
regulation set by respective company and it is necessary for each and every employee to follow
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these rules. This is helpful in meeting with the set criteria as well as achieving goals of
organisation. Leading standards that should be used by this hotel as it will helps food
presentation and production in effective and efficient manner. Staff members: These standards are related to employees and staff of the organisation.
Staff members play a major role in development and growth of company as they are
responsible for conducting business functions. Hazev restaurant is hiring and selecting
highly skilled employees who are able to complete their job role in effective way. They
should train their employees in order to increase their skills and knowledge. This will
helps in completing all task in effective and efficient way.
 Finance and administration: Finance and administration play a crucial role in
completing work in effective and efficient way (Lin and et.al., 2016). This department of
Hazev restaurant will support food production and management by providing proper
finance and other required materials. Finance department is responsible for providing
accurate budget so that this food production department can work in proper manner.
TASK 4
P8. Apply methods for monitoring food production and explain how to identify and deal with
variances to ensure a safe and efficient operation
Monitoring and observing of food production is very essential function for restaurant and
hotels. Hazev restaurant should properly manage all the resources, equipments and working
process of food presentation in order to effectively manage. There are various methods which
will help in analysing, evaluating and dealing with variances in order to ensure risk-free and
effectively operations of this restaurant. Safe and right operations of food production department
is very important for providing better services and food products to customers. Some of the
major methods is mention below that can be used by respective company for safe and efficient
operation of food production department. Proper planning: Planning is one of the crucial techniques that helps in managing and
developing food producing activities. Hazev restaurant should conduct a proper planning
as this will help in managing all the resources and process of food production department.
through planning process respective company will be able to develop proper strategies
and procedures which will leads to effective and efficient functioning of organisation.
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 Maintenance of equipments: This can be consider as a one of the tool that leads to
effective management food production department as well as conducting safe operations
(Galtier, Vindel and Timmer, 2013). Hazev restaurant should use this method and
maintain all the equipments related to food presentation in order to follow safe and
efficient production of food. There are various important equipments which are
necessary for safe and efficient operation of food production department.
 Empowering staff members: Motivating and empowering employees can be consider as
a best methods for conducting safe and efficient operations. There are various methods
that should be implemented by by respective hotel so that provide motivate or employer
its staff members. Respective company should provide proper training to its employees as
it will leads to enhancing abilities as well as potential of staff members. This will leads to
proper functioning of department as well as conducting operations in safe and efficient
manner.
P9. Explain the possible effects of deviations to established processes and procedure
Deviations will have huge impact on established process and procedure. Deviations will
affect working procedures and process in which employees are currently working. In respect of
respective hotel it has been evaluated that there is less communication between employees.
Communication play a huge role in effective and efficient working of organisation as well as
completing all task without error. Because of lack of communication between employees there
are not able to successful complete their job role as well as achieves goals and objective of
restaurant. This is hampering working process and procedures as lack of communication within
organisation will leads to effective overall working of employees. Staff member of this restaurant
needs to communicate with each other in order to deliver quality products (Grace and
McDermott, 2014). Hazev restaurant should take some major step in order to develop proper
communication between employees. So in order to deal with this challenges, this restaurant
needs to focus on improving quality of work. This will helps in providing high quality products
to customers as well as creating strong relationship with them.
CONCLUSION
From the above report it can be determined that proper managing of food production
department is a very crucial for proving high quality products to customers. There are various
process and procedures which can be used by restaurant or hotels in order to improve their
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production and presentation of food. It is very important for company dealing in hospitality
industry to follow all rules and regulation set by government. This will be very helpful in
conducting food production operations in effective and efficient manner.
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