Report on Managing Food Production for Hazev Restaurant (Unit 9)

This report delves into the intricacies of food production management within the context of Hazev restaurant. It explores various restaurant systems, including fine dining, casual, and family-style, and their impact on meeting customer and business expectations. The report analyzes different food preparation and production methods, such as on-site kitchens, central kitchens, and combined systems, comparing their advantages and disadvantages. It provides a critical evaluation of these systems, focusing on their design and ability to meet customer requirements. Furthermore, the report outlines principles and methods for planning food preparation and production, emphasizing the importance of proper resource management, including equipment, raw materials, and procedures. It also examines methods for monitoring food production, ensuring efficient operations and adherence to key performance indicators. The report concludes with recommendations for standard operating procedures (SOPs) aimed at maximizing quality and efficiency within Hazev restaurant's food production processes.

Unit 9: Managing Food Production

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Part 1 ..........................................................................................................................................1
Different types and design of restaurants systems that help in meeting customer and business
expectations ................................................................................................................................1
Different types of food preparation and production system and its influence on design of food
preparation ..................................................................................................................................1
Comparison between range of food preparation and production systems...................................2
Critical evaluation of range of food preparation and production system and their designing to
meet customer requirements........................................................................................................2
Part 2............................................................................................................................................3
Principles and methods used for planning food preparation and production ..............................3
Different approaches to planning food preparation and production to meet business
requirements.................................................................................................................................3
Recommendation on methods and approaches that is used while food preparation and
production....................................................................................................................................4
TASK 2 ...........................................................................................................................................4
Resources required to deliver consistent, safe and timely food production ..............................4
Processes and procedures required to manage resources effectively and efficiently to meet
customer and business needs ......................................................................................................4
Producing standard procedures that help in meeting key performance indicators......................5
TASK 3............................................................................................................................................5
Monitoring food production of restaurant ...................................................................................5
Methods used for monitoring food production and variances that ensure efficient operations ..5
Comparing different approaches to monitor food production ....................................................5
Recommendation to SOP's for maximising quality and efficiency.............................................6
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Food production management facilitate in preparing different kinds of food varieties to its
customers (Rasul, 2016). There are different methods for preserving food such as refrigeration
and freezing, pasteurizing, fermentation etc.
Present study will be based upon Hazev restaurant. It is Turkish based that is providing
different dishes and vegetables to consumers.
Report will include types & design of restaurant systems that help in meeting customer &
business expectation. It also emphasizes on diverse variety of food preparation methods that aid
to meet expectation of business. Furthermore, it includes resources that explain about the safety
of food production to customers and methods for monitoring food production system.
TASK 1
Part 1
Description on differ kinds of design of restaurants systems that help in meeting customer and
business expectations
There are various types and design of restaurants that are available such as fine dining,
casual, family style, cafe, buffet etc. Hazev restaurant is like multi restaurant that offered
services as restaurant, cafe and bar. Its designing based on different perspective that provides
quality services to its customers. For meeting customer and business expectation it provides
services at cheaper rates as compared to other restaurant in the country. On the other hand,
Titanic is a luxury restaurant that is famous for celebrity hangouts and provided best services to
them. For meeting customer needs it provide extra facilities such as swimming pool, open area
for seeing outside view that help in satisfying their needs. Third one is Pizza Express that is
family type restaurant as different people come and enjoy their meals. It provides different pizza
so that help in attracting more customers towards it. From other restaurant its pizza is mostly
liked by consumer (McClanahan, Allison and Cinner, 2015). Therefore, all these restaurants help
in meeting consumer and business expectation.
Different Kinds of food methods that impact on design of food preparation
Food production system that include On-site kitchen, Central kitchen and Combination of
On-site and central kitchens. Kitchen food is being prepared at the same time when order is
placed and provided best services to consumers by offering them various taste to them and
meeting their expectations. On the other hand, centralised kitchen is the term that will be used for
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storing food for long time in refrigeration that keep it safe and secure. In this production will be
done in bulk quantity and food is stored in frozen area for preserving it for sometime. Another
type is combination of both the system as food is prepared live as well as kept in frozen store so
that it will not get damaged and easily provided to consumers. Designing of preparation system
will affect production as if there is shortage of availability of equipment’s in kitchen that effect
food commodities.
Comparison between ranges of food methods.
On-site kitchen is prepared for facilitating consumer that they are getting fresh and
consistent food item so that they will not face any problem while having food as On-site kitchen
is providing best quality food so that it will attract them again to take services. As compared to
centralised kitchen On-site kitchen is better as it provide different aspect of food as consumer
want from it. In centralised kitchen food is stored in refrigerator that helps in protecting it from
damage. On the other hand, combined kitchen also facilitate consumer in providing different
food services to them (Baldos and Hertel, 2015). From the above three range of food production
system On-site Kitchen is best for providing food services consumers. As consumers are health
conscious so they are not generally prefer to have frozen food as it is not good for health. So,
they will like to have fresh and healthy food. Therefore they have designed in a manner that will
be able to meet consumer and business requirements.
Critical evaluation of range of food preparation and production system and their designing to
meet customer requirements
According to the Bryant and Higgins, ( 2019)On-site kitchen is the best way for
preparation of food as consumer can see easily production process and they are satisfied with
services that is provided to them. In this food is prepared in front of consumer and provide them
consistent quality in food that enable in providing different aspect in food product and is
beneficial for both business as well as consumer.
As per the Yang and et. al., 2019 combination of both food production system is best as
there are different consumer and having different needs and demands that facilitate them this
production system for the future. Consumers who like to eat fresh food that also available in
those who prefer frozen food that is also available. Therefore, it help in facilitate in gaining
various aspect in food production system. This also help in meeting requirements by providing
them their food while taking into consideration there needs and demands.
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Part 2
Principles and methods used for planning food preparation and production
Principles of food production include addition of heat that help in preparing food as gas is
required for preparation of food and after cooking food it is essential to remove food from heat
and then moisture will be removed from food that help in providing various perspective for cook
to provide quality food to consumer. On the other hand, packaging of food is also an important
principle while preparing food. These principles have to be taken into consideration for preparing
food by restaurants. Methods that are used for food preparation such as chopping and slicing of
vegetables, curing of food , grinding and marinating, fermentation process, pasteurization etc. all
these methods are used while preparation of food in restaurants as well as at home. These help in
preparing various types of food product and help in satisfying needs and demands of consumer.
These methods help in utilizing different aspect that will be carried out for the process of
providing various changes in preparation of food.
These methods that help in providing various perspective for restaurant in building
goodwill in the marketplace.
Different approaches to planning food preparation and production to meet business requirements
For preparing food proper is being done by chef of Havez restaurant that help in meeting
requirements of business as it have to be taken into consideration before preparing food that
proper raw material is available for preparing food then secondly equipment will be available in
which food is being prepared. A proper planning help in bringing effectiveness in working of
chef and operations of restaurant will be carried out through planning. There will be cleanliness
in the surrounding at the place where food is prepared (Drechsel and et. al, 2015). Different
segment is taken into business for enhancing growth and meeting business requirement. There is
proper cleanliness in the surrounding where food is being prepared so that hygiene is maintained
at kitchen for enhancing various perspective in the future. There are various changes that have to
be made while preparing food by taking into consideration cleanliness in the surrounding that
enhance preparation of food for restaurant.
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Recommendation on methods and approaches that is used while food preparation and production
Methods and approaches that is used in Havez restaurant is not sufficient for meeting
requirement of business and consumer so it should be recommended to enhance services that is
provided to consumers. For preparing food there are various aspect that will be taken into
consideration for maximizing quality and efficiency in operations. Various equipments will be
used for preparing food so that will be properly cleaned and enhance different methods that will
help in preparing food by giving best quality to consumers. There are various approaches that
will be provided in gaining different aspect for preparing food in restaurant (Ying and et. al.,
2017). They can improve their customers service by enhancing its operation for the future. It
should have to be strict regarding cleanliness in restaurant.
TASK 2
Resources required to deliver consistent, safe and timely food production
Proper availability of equipment that is needed for preparing food, raw material, table and
chair for consumers, utensils for serving food etc. are required for delivering consistent, safe and
timely food production to customers. Minimizing risk that lead to bring effectiveness in business
and effective use of resources will be done for managing different aspect in business. These
resources help in achieving objective of restaurants and enhancing different changes in business.
These resources are important for preparing food and providing timely food production to
consumer (Nath and et. al., 2018). It is an important concept that need effective resources for
making food and getting more involved into business for the future perspective.
Processes and procedures required to manage resources effectively and efficiently to meet
customer and business needs
In Hazev restaurant process that is involved to manage resources include planning, taking
systematic approach, Using technology and resource management software will be used for this
purpose. First, of all planning is being done regarding effective use of resources in restaurant.
Proper planning is being done for providing various perspective for the future. After planning a
systematic approach is applied into business so that help in achieving objective of restaurant. In
this a benchmark is set to record performance of employees and enhance competition in
business. Then technology is being used for managing resources that help in meeting customer
requirement for the future. Lastly, resource management software tool is being used to enhance
operation in restaurant and for proper management of resources for meeting business.
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Producing standard procedures that help in meeting key performance indicators
For meeting key performance indicators of restaurants standard will be maintained that
help in enhancing growth for the future. As quality will be maintained while preparing food in
Hazev restaurant that will bring effectiveness in food that providing best quality so that standard
will be set for producing food in different perspective (Jalilov, Amer and Ward, 2018).
Maintaining cash flow of restaurant is another aspect that create standard in restaurant for
preparing food in restaurant.
TASK 3
Monitoring food production of restaurant
In Hazev restaurant training is being provided to its employees so that it help in
enhancing food production by providing best quality services to customers. There are certain
methods such as documenting system and sharing experience to others help in facilitating in
getting involved more into business. There are different perspectives for the future that main
assist in achieving business objective for the future. Proper training will help in evaluating
employee’s performance to undertake future activities.
Methods used for monitoring food production and variances that ensure efficient operations
Different methods that help in monitoring food production are preparing quality product
in restaurant. Monitoring data can aids to providing various aspect that create effective
production for restaurant (Aldabe and et. al, 2019 ). It is also an important aspect that help in
providing different aspect as it is managing in providing different variances that ensures
efficiency in operations for the future in Hazev restaurant.
Comparing different approaches to monitor food production
Following are the different approaches that help in monitoring food production are as
under:-
Facility location and
design
Pest Control Waste management Maintenance
This approach help in
ensuring proper food
safety and design that
will help in providing
It also plays an
important role as place
where food is being
prepared will be
It can be controlled by
proper using of
technology that help in
reducing waste from
It is most essential part
of restaurant as
maintaining proper
arrangements for
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various changes in
restaurant that will be
useful for the future.
controlled by pest so
that it help in reducing
damage of food .
restaurant. customers.
For monitoring
location and designing
that help in improving
various perspective
and providing changes
in preparation of food
according to locality.
Monitoring can be
done by applying tools
that help in pest
controlling and
enhance operation of
restaurant ( Bimbi,
2016).
This can be controlled
by proper utilization of
resources that are
needed while
preparing food so that
will help in reducing
waste.
Equipments that are
used for preparing
food will be
maintained properly so
that at the time of
emergency there may
no problem occurred.
Recommendation to SOP's for maximising quality and efficiency
It can be recommended that standard operating procedures help in taking advantage of
quality and efficiency in operations for the purpose of identifying variances and action that will
be taken to provide different aspect in restaurant. SOP help in improving quality of product and
enhance productivity that lead to earn more money by restaurant. Proper maintenance needs to
maintain that assist in offering quality product to customers. It is essential for maintaining
quality and increasing productivity. Hence, number of segments are there that help in bringing
effectiveness in work that create differences in services that is being provided to consumer.
Therefore, it is necessary in term to gain aspect that generate efficiency in business and enhance
business objectives for the future.
CONCLUSION
The above report has summarized that that food production system helps in enhancing
business operations to undertake future activities effectively. It is necessary in offering differ
aspect and maintaining effectiveness in business. Different methods will be applied for
monitoring food production system in the company. Key principles will be taken into
consideration as well meeting key performance indicator in business to meet consumer and
business requirement. Therefore, it is observed that quality and safety will be maintained in
business for enhancing productivity.
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REFERENCES
Books and Journals
Aldabe, J. and et. al, 2019. Managing Grasslands to Maximize Migratory Shorebird Use and
Livestock Production. Rangeland Ecology & Management. 72(1). pp.150-159.
Baldos, U.L.C. and Hertel, T.W., 2015. The role of international trade in managing food security
risks from climate change. Food Security. 7(2).pp.275-290.
Bimbi, F., 2016. From Unhealthy Satiety to Health-Oriented Eating: Narratives of the
Mediterranean Diet, Managing a Chronic Illness', Gender and Food: From Production to
Consumption and After (Advances in Gender Research, Volume 22).
Bryant, M. and Higgins, V., 2019. Managing the grand challenge of biological threats to food
production: The importance of institutional logics for managing Australian
biosecurity. Australian Journal of Management, p.0312896219867997.
Drechsel, P. and et. al, 2015. Managing water and fertilizer for sustainable agricultural
intensification (No. 613-2016-40784).
Jalilov, S.M., Amer, S.A. and Ward, F.A., 2018. Managing the water-energy-food nexus:
Opportunities in Central Asia. Journal of hydrology. 557. pp.407-425.
McClanahan, T., Allison, E.H. and Cinner, J.E., 2015. Managing fisheries for human and food
security. Fish and Fisheries.16(1). pp.78-103.
Nath, A.J. and et. al., 2018. Managing India's small landholder farms for food security and
achieving the “4 per Thousand” target. Science of the Total Environment.634.pp.1024-
1033.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development.18.pp.14-25.
Yang, X.L. and et. al., 2019. Managing food and bioenergy crops with declining groundwater
levels in the North China Plain. Field Crops Research.234.pp.1-14.
Ying, H. and et. al., 2017. Managing nitrogen for sustainable wheat production. Journal of
Cleaner Production. 162.pp.1308-1316.
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