Comprehensive Report: Managing Food Production at Hazev Restaurant

This report provides a detailed analysis of food production management at Hazev Restaurant, focusing on various aspects of food preparation and production systems. It examines different types of food preparation techniques like baking, frying, and roasting, and discusses production systems such as cook chill and cook freeze. The report explores the factors influencing the design of these systems, including food storage, cooking ranges, pest control, and ventilation. It also delves into key principles for planning food preparation and production, emphasizing nutrition, time, and cost. Furthermore, the report discusses methods for planning food production, including convenience and centralized approaches, and highlights the importance of monitoring food production and addressing variances. The report concludes by studying the impact of deviations in order to establish processes and procedures, ensuring consistent, safe, and timely food production.

MANAGING
FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................1
LO 1.................................................................................................................................................1
P1) Discuss numerous types of food preparation and production systems.................................1
P2) Understand the influences on designing range of food preparation and production system
.....................................................................................................................................................2
LO 2.................................................................................................................................................4
P3) Discuss the key principles for planning food preparation and production...........................4
P4) Discuss the method for planning food preparation and production, with examples
illustrate various approaches.......................................................................................................4
LO 3.................................................................................................................................................5
P5) Study the measures needed to deliver a consistent, safe and timely food production
operation......................................................................................................................................5
P6) Illustrate the processes and procedures needed to ensure resources managed effectively
and efficiently to meet overall customers and business needs....................................................6
P7) Prepare a standard operating procedure to assure food production meeds KPI of business 7
LO 4 ...............................................................................................................................................8
P8) Apply methods to monitor food production and provide explanation how to deal with
variances......................................................................................................................................8
P9) State the possible impact of deviation in order to establish procedures and processes......9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................11

INTRODUCTION
Managing food production is important in an organization as it aid in attaining set goals
and objectives in proper manner. Food production is stated as process in which raw material is
turned into finished dish (Benton and Hill, 2017). The top level management is accountable for
monitoring all the activities of food production. As well as they are liable for motivating the
workers to use the available resources in effective and efficient manner. In hospitality
department it is concerned with preparation and processing of food for their customers. This
report is based on Hazev restaurant which is situated in Clarendon Apartments- Docklands
Canary Wharf United Kingdom.The order can be placed by customers on the website
deliveroo.co.uk . It provides high quality food to their clients in order to bind them for longer
time duration. This assignment covers wide range of food preparation and production systems.
Also, focus is done on factors which influence preparation and production systems. How various
methods used to monitor food production is examined as well as different ways to identify
variances to ensure efficient operation is studied. However, principles for planning food
preparation and production is evaluated. Additionally, effects of deviations in order to establish
processes and procedures is studied accordingly.
LO 1
P1) Discuss numerous types of food preparation and production systems.
Food preparation is the act which is done before actual cooking such as, slicing, dicing,
julienning etc. here, all the items are gathered and arranged for cooking in proper manner. Food
preparation is the core element which is performed in kitchen before cooking the food. Hazev
restaurant perform all the activities of food preparation in hygienic order in order to serve
healthy and quality food to customers. Whereas, production systems involves cook freeze
systems, cook chill system etc. in context of restaurant that are mentioned beneath:
Distinguish types of food preparation
Baking: In this case, food is cooked in a oven for a prolonged time period through dry
heat by convection method. On the other hand with the help of hot stones and hot ashes baking
can be done. In open market place there are various baking process which are, coddling, blind
baking, blanching etc. Blind baking is explained as baking pastry before adding filling material.
In Hazev restaurant the kitchen chef use this method in order to prepare heath and tasty food
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(Bohari and Fuad, 2017). It helped in raising the number of customers visiting the restaurant.
Due to which overall productivity and profitability volume raised at a large scale.
Frying: In this method of food preparation food is cooked by using oil. From the ancient
Egypt frying techniques was originated. Pressure frying,fan frying and deep frying are numerous
kind of methods concerned with food preparing techniques. The chef of Hazev restaurant various
various frying method according to the food demand. Frying make the food more delicious due
to which client demand are meet in the set time frame. As well as raise profit maximization ratio
at a tremendous scale in intense competitive world.
Roasting: This is cooking method based on dry heat. Food is roasted because the outer
surface of the food become maillard browning colour which enhance flavour taste. Barbecuing,
searing, grilling, rostisserie etc. are food preparation method of roasting. In cut throat
competitive world Hazev restaurant chef roast their food to make them more delicious and to
increment the taste of flavour. This helps the firm to bind customers for longer time period
which directly raise market value of the restaurant and it's food in open market place.
Numerous types of food production systems:
Cook chill system: Here, food is friezed at a low temperature that is from 32 to 37
degree Fahrenheit and 0 to 3 degree Celsius usually. In this food production system Chef
working in Hazev restaurant implement this system of food production to make tasty food for
their customers. Additionally, it is cost saving method and requires very less number of workers
to manage it (Calabro and Vieri, 2017). By executing this production system in Hazev
restaurant can gain competitive advantages against rivalry.
Cook freeze system: In this case, Hazev restaurant chef adopts blast freezers to cook
dishes. They use refrigerators to store freshly prepared beverages for their potential clients. In
order to improve catering service Hazev restaurant uses this system. However, the prepared
dishes can be used future purpose and wastage of food and materials will cut down at a
tremendous scale. Along with this more revenues generation can be done in intense competitive
world. It helps in capturing large section of the market by actively implementing cook freeze
system in their kitchen.
P2) Understand the influences on designing range of food preparation and production system
In Hazev restaurant numerous food preparing and food production system is used
which are, cook freeze system, cook chill system, baking, frying process, roasting etc. all this
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create huge impact on it's design. Here, are some of the factors stated below in this particular
regards which are mentioned below:
 Food Storage and display: In this case, separate restaurant is required to keep the
distinguish food dishes. By doing so healthy food is served to the customers which assist
to build goodwill in the eyes of the customers for longer time duration. However, Hazev
restaurant has numerous ventilation facilities in their kitchen area as well as where food is
cooked ans stored for longer time duration (Carley and Christie, 2017). They are kept in
covered shelves so that bacteria does not emerge on it and quality food will be given to
customers.
 Cooking range: To meet the emerging taste of the client various cooking range is
adopted by chef in Hazev restaurant. Cooking range involves both gas and electrical
equipment that is concerned with transportable cylinders in large spaced kitchens. The
chef in Hazev restaurant implemented those tools which ensures safety of workers while
cooking food. By arranging this equipments in the kitchen workers in restaurant can work
smoothly without any fear. This directly leads in uplifting overall productivity of
restaurant in positive manner.
 Pest Control: It is another factor that is creating high influence in it's design range of
production systems. As food is cooked in large quantity every day as well as raw material
is stored in large quantity to meet the needs and taste of the customers. So there are high
probability in Hazev restaurant that there is insecticides and pesticides in them. IN order
to overcome this problem top level management of Hazev restaurant are continuously
conducting pest control. It creates positive environment in restaurant which push staff
members and chef to work effectively and efficiently.
 Ventilations: There are distinguish factors which are either directly or indirectly
influencing design range at a tremendous speed. In ventilation equipments involves
chimney that is beneficial in many aspects. This assist in reducing oil smell, stains from
each corner of kitchen, cooking gas, steamy fumes etc. there should be proper
ventilation in the restaurants in order to prepare food in effective manner. Proper
ventilation in the kitchen helps chef to work comfortably through out the day (Carley and
Christie, 2017). Hazev restaurant is concerned about the health states of the employees
working in the kitchen for which they implemented multiple chimneys in kitchen.
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LO 2
P3) Discuss the key principles for planning food preparation and production.
Food production is never ending process in restaurant. On regular basis mouth watering
food is cooked to full-fill the emerging needs and preferences of the customers. In open market
place there are various principles which can be executed by Hazev restaurant in their working
premises which are explained as under:
Principle of nutrition: Like other rules and regulations it is important for Hazev
restaurant chef to wisely adopt principle of nutrition. In order to provide healthy and mouth
watering food staff members need to have knowledge regrading the taste and diet of their
potential customer. Moreover deep study is done on clients taste and preference before
producing food for them. For better and satisfactory outcomes customers are asked about their
demand and taste before serving the food. It helps to build more and more customer base for
service of food.
Principle of time and money: In restaurant time and money plays a significant role at
the time of food production. The chef of Hazev restaurant drop out the idea of making a dish
which take too long time for preparation and cooking because of it's low value (Davis, and Belk,
2018). Restaurant in intense competitive world serve those food which is healthy and cost
effective in nature. By doing so set goals and objectives of the firm is accomplished easily. Chef
come up with innovative food idea which takes less time in cooking and can be served
immediately to the customers on the table.
P4) Discuss the method for planning food preparation and production, with examples illustrate
various approaches.
In today's era customers are more health conscious so planning of food and preparation
act as a essential aspect of restaurant. Providing quality food and services to their customers is
the main priority task of Hazev restaurant and no additional amount is charged from the client.
This act build positive image in the mind of the customers and push them to be the part of the
restaurant again and again. Chef of Hazev restaurant determine rough amount which will be
needed will be incurred at the time of preparing delicious food, delivery time, supply and
demand of the of raw material etc. It can be well managed with the help of checklist either by
chef of the restaurant or by top level management. Manager of Hazev restaurant is liable to
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design budget and manpower requirements in order to prepare healthy and delicious food or
customers. Food which is prepared should be appreciated by the client in order to generate huge
revenue as compare to competitors. However, all these aspects formulate food production plan.
Whereas, essential methods for planning of food production in Hazev restaurant are mentioned
beneath:
Convenience: Some of the food is prepared earlier and are stored properly. By this
immediate services can be provided to the customers as it saves time of preparing food. Food
which are stored or prepared earlier are listed in the menu cards so that client can order them as
per their taste and demand (Fuldauer and Borrion, 2018). Here, systematic planning need to be
done because not all customers prefer to eat convenience food when they make up mind to visit
the restaurant to eating food. Unorganized plan decreases the market value due to which revenue
generation and productivity level reduces tremendously.
Centralised: In restaurant food production is centralised by placing the food at single
place and then transferring it to other places in order to serve food to their potential customers. In
trains and other modes of transportations this particular type of food production planning take
places to satisfy customers taste and . It is a planning type that is usually used in catering
environment on which food is prepared and cooked off site and then offered to the client at the
venue. It is more expensive in nature as increased transportation charges an storage equipments.
LO 3
P5) Study the measures needed to deliver a consistent, safe and timely food production
operation.
In order to prepare delicious ad mouth watering dishes numerous resources and man
power availability are required in restaurant. To meet the desire outcomes in cut throat
competitive world resources and material plays a vital role for each restaurant to ensure efficient
working. In regards with Foodie flavour which is a small restaurant operating in London, these
resources are explained as:
 Raw material: Fruits, species, vegetables, etc. are raw material which are necessary to
prepare mouth watering food in intense competitive world. To create tough bench mark
for others in context of taste and flavours Foodie flavour needed to include spices, fruits,
vegetables, other essential ingredients which have more nutritional value in them. By
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using them in appropriate quantity dishes can be cooked easily as well as customers
preferred dish can be served on table in time.
 Kitchen equipments: In this case, staff members of the restaurant requires all types of
kitchen equipments in order to prepare eye catching dishes (Jalilov and Ward, 2018).
Kitchen tools are the most essential factor that aid in preparing high quality and mouth
watering food in appropriate time. To reduce the chances of over ingredients or not
adding spices mistake can be overcome by arranging all the kitchen equipments in proper
sequence and placing them in specified place. Kitchen equipments arranged properly aid
chef to find desired ingredients properly and easily. It make the work more organized and
food is cooked as per the requirements. However, in Foodie flavour restaurant the kitchen
lacks behind in mandatory material and ingredients then a mess is created that will
directly decrease working capability of chef in the kitchen. This is will impact the
satisfactory level of customers as well as profit maximization ratio to a large extent.
 Gas, power and water: This all are core elements which are mandatory for preparing
dishes. Without gas, power and water food can be cooked in proper manner. In Foodie
flavour restaurant all this aspect should be there to cook delicious and eye catching dishes
for customers. The management of the restaurant is liable to make arrangement for
necessary resources and equipments used up in kitchen. Availability of all elements
motivates chef to work hard to enrich flavour of food and it's texture. So that targeted
customers are attracted again and again for the dish and restaurant service. This helps to
capture huge market ratio in neck to neck competitive world.
P6) Illustrate the processes and procedures needed to ensure resources managed effectively and
efficiently to meet overall customers and business needs.
In neck tos neck competitive world it is mandatory to assure resources and material
which are required at the time of preparing food. However, there are numerous processes along
with procedures so that chef can prepare food in a proper way. However, some of the procedures
which are enforced by concerned restaurant are mentioned below:
Tracking of time and progress: In this process, chef of concerned restaurant will
maintain proper records of resources which are purchased along with their date and time. This
will help the chef in assuring that resources are not wasted and they are used in a proper way.
Also, chef in Foodie flavour is needed to assure that all required resources and ingredients must
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be available in kitchen so that working staff can perform their task without any hindrance. Also,
progress in work can be assured by chef by giving training to staff in timely manner.
Proper utilisation of resources: It is the most effective process which can be adopted
by Foodie flavour so that suitable management of resources can take place (Lal, 2018). it is
possible when chef and other members associates with this department keeps on monitoring the
activities of people in order to measure the level of wastage. Along with this strong strategies are
framed to reduce the level of wastage while food production.
P7) Prepare a standard operating procedure to assure food production meeds KPI of business
Standard operating procedure refers to as set of particular activities that are performed in
an administration. This set of activities are important to perform in organized manner by
following policies designed by government. It helps organization in gaining high advantage in
marketplace. In context of Foodie flavour there are numerous policies and rules that is essential
for the manager to follow. Along with this restaurant develop a proper standards in order to
check key performance indicators associated with business. By doing so best outcomes can be
attained in cut throat competitive world. Some of them are mentioned beneath:
 Finance and administration: Finance act as a backbone in an administration. Restaurant
monitor this departments as it assist in ensuring efficient food production in open market
place (Lorenz, 2017). The bill and ordering budget is associated with standards help top
level management in ensuring about appropriate food production. Deficiency of monetary
fund can be overcome by accumulating cash from banks, friends, relatives and other
financial institution. By this smooth functioning of the business can be performed easily.
 Empowering staff: In this case, this standards are associated with hiring skilled
employees so that work can be performed in systematic way. Along with it timely
training is provided to staff members so that their skills can be well nourished which will
be beneficial for for both employee and employer. Enhanced skills will help workers in
their career growth while firm will be benefited as best results can be accomplished.
Acceptance of these standards by Foodie flavour in their working premises will help
food production to run smoothly in intense competitive world. .
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LO 4
P8) Apply methods to monitor food production and provide explanation how to deal with
variances
Distinguish types of strategies are adopted by Foodie flavour in order to overcome
variances as processes linked with food production is adopted by enterprise (Rasul, 2016).
Wastage of resources, improper flow of work and so on are some of the variances that directly
or indirectly hinder growth and development of the business associates. This is necessary for
restaurant to resolve these vacant position actively. Hence, some of the methods are discussed as
under:
Planning: Proper planning aid administration to predict availability of human assets,
plant and machinery, raw material and so on are core aspects in order to manage business
operations and activities within organization. However, where cost concerned with stock
inventory, transportation and manufacturing should be measured in advance . It assist in planning
effectively so that productive outcomes can be gained as compare to rivalry. In case of Hazev
restaurant, executive team of administration is needed to develop their plan in systematic manner
so that best use of resources can be done and high level of results can be gained easily.
Equipment maintenance: To use the tools and equipments in proper manner employees
of restaurant are trained properly so that equipments can be maintained in good condition for
longer time period. However, Foodie flavour top level management arrange various training for
their potential workers so that in case of emergency they can repair the tools and equipments
themselves. Some of the machines such as, cooking range, ventilators and so on can be
maintained by the workers of restaurants. It raises overall productivity of restaurant is increased
due to optimal utilisation of machines in efficient manner. It help the restaurant in solving
variances which occurs due to non maintenance of equipments in adequate manner.
Convention: This is the most crucial method which clearly defines specifies the
expectations of client when they came to declare the services of restaurants such as, Foodie
flavour. In neck to neck competitive world conventional planning states that the situation in
which a person go and sits down to dine in an high-priced place (Rossi, 2017). In this kind of
planning it covers raw food and restaurant's buying material that can be cooked by chef in order
to serve best dishes to the loyal customers. However, as a chef, conventional production of food
is a basic norm.
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P9) State the possible impact of deviation in order to establish procedures and processes
In today's world customers has high expectations regarding hospitality sector. In case of
Foodie flavour restaurant there are few deviations has been discovered such as, non response
from chef regarding how to produce mouth watering food and dishes for customers. It important
to study the deviation in effective and efficient manner in order to attain positive outcomes in
cut throat competitive world. Moreover, in this context, quality of food became a major issue.
Whereas, chef of Foodie flavour restaurant assure to deliver only high standard to their
customers in every condition. But the observed deviation states that some dishes which are not
nutritious lack behind in quality. It reduces productivity and profitability ratio at a large scale.
Over the years by serving quality product loyal customer base as been build with the phase of
time ( Schlesinge and Amundson, 2019). Due to which clients associated with this restaurant
expects that production process of restaurant must be of high proficiency as compare to other
rivalry. By this deviation, customers base of the concerned restaurant can reduce at a large
extent. As well as existing customers question the quality of food which is offered by restaurant.
Negligence in quality assurance declines procedures of food production that leads to
customers un-satisfaction level in proactive basis. This is influenced in negative way due to
which effectiveness in marketplace reduce gradually in cut throat competitive world. Such type
of deviations results in cost burden which results in decreasing productivity of restaurant in
intense competitive world. In Foodie flavour it has majorly impacted procedures and processes
due to which set goals and objectives are not achieved in desire time frame. Moreover, skilled
and potential employees turn out ratio raises at a tremendous scale which hampers the overall
workforce efficiency in the kitchen. It results in generation of long term outcomes for operations
and business of restaurants. So it can be said that by making food process in effective manner
they can upgrade business productivity, profit sharing ratio , hold back of capable employees
etc. in a considerable manner (Singh, 2018).
CONCLUSION
From the above discussion it can be summarize that it is essential to perform various food
preparation and food production system so that best outcomes can be attained. By effectively
performing this system organization is able to gain competitive advantages against rivalry.
Customers can be satisfied by providing them high quality food as per their demand. Enterprise
frame strong tactics to overcome factors which influence food preparation and production
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systems. Principles for planning food preparation and production is studied so that best one can
be implemented in the firm. Several methods for monitoring food production is studied to make
improvements for betterment. Standard operating procedures (SOPs) is designed to ensure that
food production achieve key performance indicators (KPI) in set time duration. It also helps
administrator to raise productivity and profitability ratio at a tremendous scale in intense
competitive world. The effects of deviation to establish processes and procedures is explained in
order to frame strategies to eliminate the effects. However, various processes are discuss.
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