An Analysis of Food Production and Management at Hazev Restaurant

This report examines food production and management, using Hazev Restaurant as a case study. It begins by outlining different food preparation and production systems, including conventional, ready, and commissary services, and discusses their impact on the organization. The report then identifies key principles for planning food production, such as food safety, value, and cost control, and evaluates methods like inventory management and equipment capabilities. Furthermore, it explores the resources required for consistent, safe, and timely food production, including financial and staffing allocations. The report also evaluates processes for effective resource management, emphasizing review, technology, and layout considerations, and explains how Standard Operating Procedures (SOPs) ensure that food production meets organizational Key Performance Indicators (KPIs). Finally, the report covers methods to monitor food production, identify deviations, and assess their effects on established procedures.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1 Range a different type of food preparation and production system........................................1
P2 Discuss the influence of range of food preparation system....................................................2
TASK2.............................................................................................................................................3
P3 Determine key principle for planning food preparation and production................................3
P4 Evaluate key methods for food production and provide specific example to elaborate
different approaches.....................................................................................................................3
TASK 3............................................................................................................................................4
P5 Determine the resources to deliver consistent, safe & timely food production......................4
P6 Evaluate the process or procedure to ensure effective resource management which meet
organizations & customer needs..................................................................................................5
P7 Use standard operating procedure (SOPs) to ensure food production which meet with
organizational KPI.......................................................................................................................5
TASK 4............................................................................................................................................6
P8 Apply methods to monitor food production and explain how to identify deals & variances.6
P9 Evaluate possible effects of deviation to establish process and procedure............................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food production includes separate department which include the process of preparing
food. Where raw goods converted into dishes and ready to serve customers for their
consumption. Food & beverage sector has wide scope in UK and abroad (Antonaci, Demeke and
Vezzani, 2014). In context of food business, manger review all the daily activities in order to
achieve their goals & objectives. Hazev Restaurant selected for the better understanding of this
concept and it was established in 1999 by Onder Sahan, owner of Tas restaurant group. Hazev
exclusively collaborate with Tas & Haz restaurant group. Hazev open in 7 days in a weak and
offer lunch, breakfast and diner with comfortable environment to enjoy foods.
This report includes various topics such as different types of food production system and
its influence in the organization. Identify key principles and other methods which is used for
food planning & preparation. In addition, manage resources in order to provide deliver on time,
safe & healthy food to meet customers expectation and needs. Apply different methods to
monitor food production which ensure safety and provide efficiency.
MAIN BODY
TASK 1
P1 Range a different type of food preparation and production system
Food preparation & production system is the combination of various aspects which
includes design & functioning in order to achieve business objectives. Basically, in the food
business, manager have to ensure that food production process will be done in effective manner
which includes health safety, timely deliver food, meet customer expectation and smoothly run
daily activities in order to achieve business goals & objectives (Baldos and Hertel, 2015). There
are four types of food service system available which is discussed below:
Conventional service: It is the traditional method of serving food where all the
ingredient assemble and cook for final serving to the customer. For example: Hazev restaurant
can use this food service system where they buy raw material as per the requirement and then
cook for the final servings.
Ready: This service system used to enhance labour cost where food is being prepared
and held to freeze or chilled for the further use. The major difference between ready and
conventional system is that, restaurant not preparing immediate menu food in the case of ready
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system. Restaurant prefer to choose frozen vegetable, pre-portioned meats, baked foods etc.
rather the using proper raw ingredient to cook food. They just handover the food to the customer
and they will cook as per their wish.
Commissary: It is proper established operator which perform their activities under
MCHD permit. It is the place where food is prepared, stored, portioned or done packaging.
These food items prepared by using large equipment which helps in producing quality and on
time delivery of foods. Manager of Hazev restaurant can use this process to produce or prepare
food and serve their customers.
Above mention food preparation and production system give the support in order to
provide semi-cook food in frozen form. It will reduce the time of making food for customers and
increase their efficiency. Hazev restaurant use commissary service where they buy raw material
to cook and remaining cooking food will be stored by using costly equipments.
P2 Discuss the influence of range of food preparation system
Food process and production system affect the organization in various way because in the
conventional system food prepared on the same place where customers ready to have. In the
commissary food service system, restaurant use costly equipment to store cooked food and used
in next day to serve customer. It is totally depend upon the restaurant that which system method
they used to serve their services (Carley and Christie, 2017). Ready method is used by the
retailers and various restaurant who provide frozen food which customer can take with them and
can use in the future. In the context of Hazev restaurant, organization use commissary food
system service which helps the manager to complete their process. Food production department
regularly cook food and remaining item will be stored. Some times they cook food in large
quantity when they know particular days sale is more then usual days. In any festival season
where number of visitors can increase, in that case they already prepare food and store them in
freezer. These frozen technology will help the restaurant to done their work in advance and able
to achieve their goals & objectives. For example: total capacity of restaurant is 150 people and in
the cafe is about 50 customers. So they cook food as per their maximum capacity and store by
using high technology equipment.
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TASK2
P3 Determine key principle for planning food preparation and production
There are various key principles which any food organization have to follow in order to
maintain their services and provide safety at the time of preparing food. Some of principles
discussed below:
Food safety: It is the most important factor which have to focused by the restaurant
manager in order to prevent this. Manager have to ensure that, prepared food cook with full of
safety because it make customer ill (Grafton, Daugbjerg and Qureshi, 2015). Here restaurant
manager have to focus on clean dining, fresh food, quality of ingredient etc.
Value: It is restaurant's responsibility is to serve valuable food in the plate with
affordable price range. They have to ensure that, chief develop their menu as per customer
expectation which not exceed the budget.
Law & regulation:Commercial kitchen has to follow various local and national
regulation in order to perform their activities and serve food services to satisfy customers. Along
with this, they have to make sure that restaurant follow all the health & safety related rules in
concern of customers health.
Cost control: Restaurant budget include the labour as well as food cost, so manager have
to ensure that they use quality material for the production of food. Otherwise it can't match with
food safety standards (Kajaste, 2014). If organization wanted to enhance their quality and
profitability then they have to use high quality ingredient to maintain their services.
Above mention key principles used by the Hazev restaurant in order to increase their
efficiency as well as effectiveness. Manager have concern regarding customer's health so they
ensure that, they follow all the safety measurement at the time of cooking food.
P4 Evaluate key methods for food production and provide specific example to elaborate different
approaches
There are some methods which help the restaurant to develop food planning for
production and some of it discussed below:
 Inventory management: It is the most important planning method of production where
manager of Hazev restaurant have to check availability of stock which includes all the
ingredient related to food production. Proper inventory management helps in reducing
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waste and reduce shortage situation of food. Manager order fresh ingredients as per
requirement otherwise it encourage of wastage because vegetables and other food item
expire in some days.
 Equipment and supply capability: In the kitchen, chief and other staff members are
working between hazardous equipment. Manager of Hazev, need to ensure that all the
equipments fulfil the requirement of every job (McClanahan, Allison and Cinner, 2015) .
Storing food in the freeze, maintain proper temperature for baked food and other storage
requirement help the restaurant to make their kitchen safe and efficient for workers.
Above mention methods for food planning production is used by the Hazev restaurant in
order to maintain health & safety of staff members as well as their customers. Along with this,
by using inventory management manager reduce wastage which reduce the cost and increase
efficiency.
TASK 3
P5 Determine the resources to deliver consistent, safe & timely food production
In context of Hazev restaurant, manager allocate various resources which help the
organization to maintain consistency, delivery of food, health & safety etc. Some of resources
discussed below:
Financial allocation: In the restaurant, manager required financial resources in order to
achieve all the internal functions which provide high efficiency, consistency, health & safety and
delivery of food in best quality (Morse, Babcock and Murthy, 2014). Manager of Hazev
restaurant, have to ensure that they follow food & safety regulation to provide quality product
and make their staff members more efficient in order to deliver food on time and maintain their
consistency.
Staffing allocation: Restaurant required skilled people in their kitchen who can perform
their task in well manner without any mistake. So manager of Hazev restaurant have to ensure
that, they hire those candidates who have similar competencies as per job role and it was
describe in Food law code of practices. It further helps the organization to maintain consistency
in functions of preparing food, increase staff efficiency to deliver food on time and at the time of
producing food they have to follow safety measurements and how to handle heavy equipment.
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P6 Evaluate the process or procedure to ensure effective resource management which meet
organizations & customer needs
Process or procedure for effective resources management and it includes some steps
which is discussed below:
 Review process or procedure: Kitchen staff have to ensure that, they have to follow
menu and deliver their services. It include the various functions such as cooking,
assembling, serving etc. Hazev restaurant follow the mapping process to analyse in which
area performance will reduce (Roesel and Grace, 2014).
 Check their platform: By using latest technology and heavy equipments which help the
restaurant to increase their efficiency. It provide integrated solutions which affect the
restaurant. So it is important to review techniques because it will provide the area where
it required the most.
 Layout size: It include the kitchen or floor staff because all members have to perform
their task together in order to achieve business goal & objectives along with customer
needs (Vázquez and González, 2015).
 Development of staff members: In the restaurant businesses, employees are most
important because all the responsibility have in their hands. Cost of employees will be
increased according to time. Some of the states develop legislation for minimum wage
payment of employees to prevent the drain of employees through restaurant.
When restaurants follow the procedures then it helps in achieving business and customers
needs. Manager of Hazev restaurant have to follow procedure in effective way to enhance
effectiveness as well as efficiency or their restaurant. It further helps the business to fulfil their
customer needs through providing quality food and other services.
P7 Use standard operating procedure (SOPs) to ensure food production which meet with
organizational KPI
Standard operating performance is the procedure of indicating various activities which
required to perform their task. It includes various regulations, provisional laws and their own
rules for running their business and achieve their goals & objectives. In the context of Hazev
restaurant, owner following various hospitality sector regulation and their own developed rules
& regulation which help the restaurant to perform task achieve their objectives (Wallace, Sperber
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and Mortimore, 2018). SOP ensure that, food production of Hazev restaurant meet with key
performance indicator of the business.
There various measurements which helps the restaurant to meet with their KPI by using
standard operating performance which contain rules, legislation and other standards.
Performance of Hazev restaurant will be measured through various indicators such as online
rating, average daily rate, customer satisfaction, feedback, sale through advertisement etc.
In the Hazev restaurant, manager follow food & safety regulation, health & safety
legislation, their personal rules such as minimum qualification for the chief, instruction regarding
use of equipments, recipe of their food and secrete ingredient not allow the workers to disclose
with other. If this kind of activity occur, then staff member have to face legal problems.
TASK 4
P8 Apply methods to monitor food production and explain how to identify deals & variances
There are various methods to monitor or ensure food safety in order to provide high
efficiency by using food safety standard and it is discussed below:
Pest control: It is very important for the restaurants owners to make distance with
troublesome insect such as flies and cockroaches. They spread various disease related to food
which can affect Hazev restaurant and damage storing food. They have to invest in pest control
and then monitoring & detecting which helps in preventing flies into food section.
Waste management: with the help of this method, restaurant reduce their waste which
decrease the cost of product and it further helps in increasing production and profit margin. For
this, manager have to follow inventory management process in order to maintain or monitor the
material to prevent shortage or wastage condition.
Personal hygiene: It is important factor which help the manager to monitor food
production and its quality (Wallenstein, 2017). Manager have to provide proper instruction and
practices regarding personal hygiene. Bactria can easily spared in the foods which generate high
risk if customer take consumption of it. Manager have to ensure that, staff members also required
to maintain personal hygiene.
With the help of above mention method, manager of Hazev restaurant monitor the quality
of food production and try to enhance which increase efficiency as well as effectiveness.
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P9 Evaluate possible effects of deviation to establish process and procedure
In the Hazev restaurant, manager have to provide proper training to their staff members
in order to achieve their goals & objectives which is satisfy their customers needs. Currently
restaurant have 150 people capacity so they have to start taking pre-booking which provide them
clear ides that how many customers are coming. So they prepare food according to it and prepare
their backup in case of increasing visitors. Along with this, manager have to provide clear
instruction regarding equipment handling because Hazev restaurant already face some situation
where staff members face the accident due to lack on knowledge regarding its handling process.
Restaurant also face the problem where customers have to wait longer for their order and
it will affect the business. Because customer dislike the services where they have to wait longer
for their food. So manager have to build coordination between kitchen and floor staff and ensure
that, first order will be served to the first entered customer. For this, they have to manage
customer order through increasing human resources in the business. So each member handle the
each table customers and ensure that food will be deliver on time.
CONCLUSION
From the above discussion, it has been concluded that management of food production
essentially required for every organization. Manager have to ensure that, restaurant follow all the
required functions which focus on their food quality, health & safety, consistency, timely deliver
foods in order to enhance customer experience. Along with this, by using different methods
manager able to manage their inventory which helps in preventing shortage as well as wastage.
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REFERENCES
Books & Journals
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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.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Grafton, R. Q., Daugbjerg, C. and Qureshi, M. E., 2015. Towards food security by 2050. Food
Security. 7(2). pp.179-183.
Kajaste, R., 2014. Chemicals from biomass–managing greenhouse gas emissions in biorefinery
production chains–a review. Journal of Cleaner Production. 75. pp.1-10.
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.
Morse, L. C., Babcock, D. L. and Murthy, M., 2014. Managing engineering and technology.
Pearson.
Roesel, K. and Grace, D., 2014. Food safety and informal markets: Animal products in sub-
Saharan Africa. Routledge.
Vázquez, A. M. and González, P. A., 2015. Managing collective symbolic capital through agro-
food labelling: strategies of local communities facing neoliberalism in Spain. Journal of
Rural studies. 41. pp.142-152.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Wallenstein, M. D., 2017. Managing and manipulating the rhizosphere microbiome for plant
health: a systems approach. Rhizosphere. 3. pp.230-232.
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