Hospitality Diploma: Food Preparation, Safety, and Vegan Menu Plan

This assignment details the practical experiences and observations related to food preparation processes, kitchen safety, and hygiene standards within a hospitality diploma program. It covers the evaluation of food preparation processes, discussions with kitchen staff, and the introduction of a vegan menu. The assignment also highlights the importance of maintaining kitchen safety and hygiene, ensuring the freshness of ingredients, and adhering to government regulations. Specific areas of focus include checking the condition of kitchen utensils and storage systems, inspecting food-making equipment, and verifying the quality of ingredients from suppliers. The goal is to enhance consumer experience through superior food preparation and service while also exploring new market opportunities through vegan offerings.

Running head: DIPLOMA IN HOSPITALITY
Diploma in Hospitality
Name of the Student
Name of the University
Author Notes

1DIPLOMA IN HOSPITALITY
20th February – 20th March: Discussion on food preparation process and ensuring special
dietary food and ingredients
Food preparation process is one of the most important functions in the food and beverage
industry. Not only the quality of food is important, but the safety during the food making and
hygiene after the consumption of food is also highly important.
The process of food preparation includes many steps, such as, checking the freshness of the
ingredients, storing them properly and hygienically, washing and cleaning them before using and
cooking in the best possible manner so that the food tastes good while maintaining its nutrients.
During this time span of 1month, I visited the kitchen during the food preparation and discussed
various processes of food preparation with the head chef and the kitchen staff to ensure that the
highest quality standard is followed in the food making. I schecked the condition of the kitchen
utensils, appliances and the storage systems to ensure that those are working properly and no
ingredients are getting wasted. I also checked what additional things they required for better
service. I also discussed on maintaining the benchmark of the signature items that the chef makes
with his exclusive ingredients and recipes. Apart from that, we discussed about introducing
vegan items on the menu to attract the growing numbers of vegan customers.
Veganism has been growing all across the world, including in my city. Thus, we came up with
the idea of introducing a vegan menu for expanding the business. The head chef and the kitchen
staff suggested Quinoa, Lo Mein, chickpea, spinach and other vegetables, sweet potato, vegan
tofu, dairy free pesto, squash pasta, vegan granola are some of the few ingredients to be used to
start with. Some vegan recipes, including starters, main course and desserts, were discussed with

2DIPLOMA IN HOSPITALITY
these ingredients and the head chef proposed to roll out the production and testing plan from
April onwards.
2nd April – 2nd May: Ensuring the kitchen safety and hygiene standards and regulations
During this time, the production and testing of the vegan menu has been operational. I inspected
every new equipment, appliance and storage facility arranged to keep the ingredients for the
vegan food as well as the existing ones. I also checked to ensure that the hygiene and safety
processes as per the government regulation are being followed while processing the vegan raw
materials and the prepared food. The cleanliness in the kitchen has been ensured strictly. I even
checked with the suppliers for ensuring best quality ingredient supply from hygienic sources for
the entire food and beverages served, including the new vegan items. I also made sure to inspect
every food making equipment, such as, oven, utensils, blender, chopper, stick mixer, microwave
oven, freezer etc. so that they are clean and working efficiently. The dry store area and cold room
area were also checked everyday. I also ensured that the staff are obeying the rules, such as, not
smoking in the kitchen area, checking, cleaning and storing the raw materials and food items
properly to reduce wastages and save cost while making the existing and the new vegan food and
beverages. I checked every possible areas in the food preparation and serving process to ensure
superior consumer experience.