Detailed Food Production Management Report: Hazev Restaurant, London

This report analyzes food production management, focusing on the case of Hazev Restaurant, a planned establishment by Docklands Academy London. The report explores various food preparation and production systems, including baking, frying, cook-chill, and cook-freeze methods, and discusses the factors influencing their design. It delves into the key principles of planning food preparation, emphasizing food safety and the HACCP plan, which includes hazard analysis, critical control points, and corrective actions. The report examines different food production methods like conventional and convenience approaches. Furthermore, it identifies the resources necessary for consistent, safe, and timely food production, such as human resources (chefs, waiters, managers) and technical resources. It also outlines processes like customer feedback and profitability monitoring to ensure efficient resource management. Finally, the report details the importance of Standard Operating Procedures (SOPs) in meeting business key performance indicators and ensuring consistent quality and efficiency in food production.

FOOD PRODUCTION
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1..................................................................................................................................................1
P1 Explain a range of different types of food preparation and production systems...................1
P2 Discuss the influences on the design of a range of food preparation and production systems
.....................................................................................................................................................2
LO2..................................................................................................................................................3
P3 Determine the key underlying principles for planning food preparation and production......3
P4 Explain key methods for planning food preparation and production, providing specific
examples to illustrate different approaches.................................................................................4
LO3 .................................................................................................................................................4
P5. Resources required to deliver a consistent, safe and timely food production.......................4
P6. Processes and procedures required to ensure resources are managed effectively and
efficiently to meet overall customer and business needs............................................................5
P7 Produce standard
operating procedures (SOPs)
to ensure food production
meets business key
performance indicators...............................................................................................................6
LO4..................................................................................................................................................7
P8 Methods for
monitoring food production
and explain how to identify
and deal with variances to
ensure a safe and efficient
operation.....................................................................................................................................7
P9 Explain the possible
effects of deviations to
established processes and
procedure....................................................................................................................................8
CONCLUSION ...............................................................................................................................8

REFERENCES..............................................................................................................................10

INTRODUCTION
Managing food production system is important for every organisation. To manage food
production system company can adopt various methods and changes in the food processing. This
study is based on the Docklands Academy London, which is planning to open new restaurant
Hazev Restaurant. It is a established and well known academy in London. This report includes
different types of food preparation and production systems and the design of a range of food
preparation and production systems. It also includes resources required to deliver a consistent,
safe and timely food production operation. Further this report also includes the key underlying
principles for planning food preparation and production and key methods for planning food
preparation and production.
LO1
P1 Explain a range of different types of food preparation and production systems
Food preparation as the name suggest it is about the preparing food. It includes all the
details about the raw material convert into final goods. It is the process comprised with the
scientific studies.
Different type of food preparation techniques-
Baking:- baking is a conventional method of food preparation (Davis and et.al., 2018). It is a
traditional technique of cooking which food is baked on direct heat making it dry by the direct in
contact of the fire or heat and prepare food.
Frying:- cooking food in oil or fry it in the another fat. These techniques were developed in the
2500 BC. This technique includes deep frying, pan frying and hot salt frying.
Roasting:- this cooking method is uses dry heat of direct flame to cook the food. This method is
also a traditional method of cooking and this method usually cause caramelization or surface
browning of the upper part of the food which take some flavour to enhance it.
Food production system-
Cook-Chill Production:- Food production by utilizing the principle of law temperature and
control to preserve qualities of the processed foods. In this freezing point is 0-3° C. for the
consumption of the food take out reheat it and consume it (Salihoglu and et.al., 2018).
Cook-Freeze Production:- Production, storage and regeneration method utilizing the principle
of the freezing to control and prevent the quality of the food. This needs the temperature of at-
least -20° C for the freezing (Reicosky, 2018).
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Sous Vide Production Methods:-it is a combination of the vacuum sealing in the plastic
pouches, cooking by steaming and rapidly cooling and chilling. This is a objective to prevent
food restaurant do not have to make food for the individual order.
Illustration 1: production system
(Source: FOOD PRODUCTION SYSTEMS – CENTRALISED KITCHENS,
2019)
P2 Discuss the influences on the design of a range of food preparation and production systems
There are different designs are available with the food production system. This range are
generally in favour of the production but sometimes it gives the adverse effect on the production
system because costumers get confuse in selecting from the wide range of the products.
Problems Cook-Chill Production:- as it know that cook chill production system have the
products which are pre cooked and stored in fridge so that influence the selection of the
costumers toward the pre cooked food and they may not select this product (Petljak and et.al.,
2018).
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LO2
P3 Determine the key underlying principles for planning food preparation and production
Food safety is important for the restaurant it is the key to get business is to provide
healthy and safe food to the consumer. To prepare safe food firm must have to follow the
predefine steps and procedure throughout the entire food preparation process. Firm have to pay
attention while preparing food to make it sure that Is good. Basic safety plan uses HACCP plan
to prepare food. HACCP stands for the analytical and critical control terms (Hansen and Cheong,
2019).
HACCP:- originally it was developed by the NASA for the make sure that food on there space
flights is safe for the consumption. It has seven steps that should be consider while cooking.
1. Hazard analysis:- in this principle it involves the evaluation of the all the steps taken for
the production and find out the where could be hazard occur. The HACCP team focus on
the problems or unsafe hazard can be eliminated or prevented (Pandey and et.al., 2018).
2. Identifying critical control points:- it is the point or the procedure at which the control
can be applied and the safety hazard can be prevented.
3. Establishing critical limits for each critical control point:- it is to fix the minimum asnd
maximum level of the hazard that can be acceptable and at that level it can be prevented
and food is safe for the consumption.
4. Establishing monitoring procedures for critical control points:- it to take the measure of
the safety and fin out that who will responsible for the measurement. Highly detailed
monitoring is required to make sure that operation is safely working.
5. Establishing corrective actions:- if team found any deviation in the procedure while
monitoring. Than managers have to take corrective actions for the correction of work.
6. Establishing verification procedures:- activities other than monitoring are kept under
verification. In this HACCP plan that everything is going according to the plan In
verification.
7. Record keeping:- keep all the records of food production for the evidence that food is
prepared safely. This record includes the process adopt by the HACCP (Hoehn and et.al.,
2019).
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P4 Explain key methods for planning food preparation and production, providing specific
examples to illustrate different approaches
Food production method:-
Conventional:- in this type owners purchase raw material and there staff work and will whole
day to prepare food to consumption for its diners. This is very common method of the restaurant
businesses. In these workers make food from raw material in bulk to serve in peak time of
dinning such as lunch and dinner. This type of planning is done in those organisations which
provide food on unlimited basis. In which it gives food for the consumption on quantity of
persons for per plate basis. Hazev Restaurant can use this method for the serving to its costomers
because it is located in the college campus so that there are fix student who can buy this type of
products (Howorth, 2019).
Convenience:- these are those types of food which are convenience to cook and time saving of
the preparation. This is already ready-made frozen food. Which is ready for consumption after
fry. This type of food take lees time in preparation that is why customers prefer this food to save
there valuable time. It increases the sales of the restaurant in those areas where peoples have not
much time.
LO3
P5. Resources required to deliver a consistent, safe and timely food production
The main elements required to deliver consistency in food production are consistency in
food, service, how people are treated, how customers are treated and how suppliers are being
treated. A restaurant must be consistent in all these situations. For making Hazev restaurant
consistent it should create recipes with methods, plating standards, detailed service notes for a
better service experience. Make sure the teams are well trained in all the things discussed and
employees must be made clear of zero tolerance in service inaccuracy. Resources required to
deliver a consistent, safe and timely food production are human resources like chefs, waiters,
suppliers and Technical resources.
Human Resources
CHEF
Chef plays a major role in a restaurant business. A chef is responsible for customer
satisfaction, it is all up to chef to satisfy the customers by providing a great taste. If the food is
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being prepared by the chef safely at time then there will be consistency in the food production.
Chef should take care of all the ingredients being used are fresh.
Waiters
To make a customer satisfied, waiters plays a important role. They interact with the
guests and the impression given by the waiters lasts long. The order should be taken in such a
way that it covers the preference and taste of guests. This will make the guests come consistently
(Badraoui, Van der Vorst and Boulaksil, 2019).
Manager
A manager is responsible for all the activities being performed by the employees.
Manager has to make sure that the food taste is relevant and as per the customers preference or
not. For making the food safe and hygienic manager is responsible to have a check that all the
ingredients present in the kitchen are fresh and for making the food available all the time
manager should check that all material is being provided to chef so that the Hazev restaurant can
deliver safe, consistent and timely food production (Sufiyan and et.al., 2019).
Technical Resources
Technical resources like kitchen display screen, pole display, handheld serve table, self-
order kiosk helps a lot in making the food production more safely, timely and consistently.
P6. Processes and procedures required to ensure resources are managed effectively and
efficiently to meet overall customer and business needs
The process used to ensure that resources are managed effectively and efficiently to meet
overall customer and business needs are customer feedback procedure and profitability
monitoring (Maragkaki And et.al., 2018).
Feedback
It is a technique by which the process of ensuring resource management effectiveness to
meet overall customer and business needs. It is an effective complaint procedure which helps to
deal with complaints fairly, quickly and consistently. An effective feedback, whichever it is
positive or negative is very helpful. A feedback technique is always specific, it should be
concentrated and relate to a specific, measurable and performance goal. It is timely and
appropriate procedure of monitoring which helps to get accurate reports. A effective feedback is
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about the process its not about a particular person. It focuses on future goals. Feedback helps to
overcome the problems which are being actually faced by the customers and give its best
services to the customers so that they are being satisfied.
Profitability Monitoring
Profitability measuring is a process where the profits of the organisation are measured.
By using profitability monitoring Hazev restaurant can ensure that resources are being managed
effectively and efficiently to meet overall customer and business needs. If Hazev restaurant is
having less profit in a certain period of time then it can recognise that the profitability of the
organisation is being decreased and will work on it to increase the profitability (Long and Qu,
2018).
P7 Produce standard
operating procedures (SOPs)
to ensure food production
meets business key
performance indicators
Standard operating procedures- the SOPs of every organisation is different from one another,
according to the there future goals and level of activities. It is a written document in which the
routine is mentioned. SOP help its employees to follow that procedure and it reduce the chances
of the problems and misunderstandings.
Needs of the procedures-
Every organisation has its own goal but everyone wants to be best in there respective
industry, and for achieving that position firm have to adopt the standard operating plan for the
production. It also helps in-
Procedures Protect Processes:-it protect the process and preventing the errors which occurs while
production so that it assist to get the key indicators which are predefine for the production. It also
protects the procedures from defects and regular corrections (Badraoui, Van der Vorst and
Boulaksil, 2019).
Procedures Protect Workers:-worker who are following established procedures then they feel
confident while working in the organisation. And then they will not ask so many questions while
working. It will be easy for the management to guide them. And employees will able to give
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desired performance. It will help to ensure that the key performance indicators are fulfilling with
the desired performance of the employees
Procedures Protect Customers:- if the procedures are followed properly than the product will be
of the good quality, and it provides good informative support to the costumers. Costumers are
depended on the goods and services provided by the supplier and if the standard operating
procedures are followed properly than it will provide quality products to the costumers.
Illustration 2: Standard operation procedures
(Source: Food Plant SOPs: The Backbone of Your Food Safety System, 2019)
LO4
P8 Methods for
monitoring food production
and explain how to identify
and deal with variances to
ensure a safe and efficient
operation
Monitoring of the food production system is really important aspect for the every
organisation if managers will not monitor the production it may be chances of the mistakes and
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arising of problems. So employers should monitor the manufacturing time to time. For the
monitoring managers can adopt following methods-
the system of food safety monitoring:- the system of manufacturing and should be monitored in
includes monitoring of
 What:- in this firstly is it decide that what part will be the monitored
 Where:- in this where the monitoring will be happen. It is the place where monitoring
should take place
 How:- it is the process of monitoring that how the monitoring will be done.
 When:- at what time monitoring will be done (Howorth, 2019). For example at receive or
hourly or after cleaning.
 Who:- it is the person who handle the responsibility of the monitoring
Customer feedback:- Take the customer feedback after the service avail to them it helps in to the
take the corrective action if any needed.
Audit:- Managers should arrange a time to time audit for the monitoring work which help to get
the record of the monitoring. This will help in the production monitoring and the easy to help to
record the performance.
P9 Explain the possible
effects of deviations to
established processes and
procedure
Deviation is the unplanned event and can be caused by the failure of the equipments, lack
of training, lack of management, insufficient resources, and lack of attention. It is normally
considers an undesirable variance in predefined procedure.
Effects of deviation-
Disrespect:- if there are deviations between the planned and actual performance than it can cause
disrespect among the employees with each other because some of them are failed to perform
there duty.
poor management:- deviation cause the poor management in the organisation because it do not
consider the management lacks and resources unavailability
Absence:- due to the deviation tardiness and increase and which cause the absence in employees.
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Personal aggression:- managers may be get aggressive when the employees are failed to perform
there duties which cause the lack of coordination among the employees and employer which
ultimately bear by the organisation (Badraoui, Van der Vorst and Boulaksil, 2019).
CONCLUSION
From the above it can be concluded that the food production management is important of
every organisation because it helps to grow and to be established in the market. In the above
report it concluded that there are so many methods which a restaurant can adopt for the
production but for Hazev Restaurant cook-chill will be the best choice cause it will not take so
much time to be ready for the consumption because the restaurant is located in the campus of
Docklands Academy London. This will help to get competitive advantages.
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