Report on Managing Food Production Systems at Hazev Restaurant

This report provides a comprehensive analysis of food production and management practices at Hazev Restaurant, a Turkish restaurant in London. It begins by examining different restaurant systems, including reservation management, rating, and form fill-up systems, and then delves into various food production and preparation methods like frying, roasting, and mechanical techniques such as chopping and grinding. The report explores the influence of trends like oxy fryers and electric grinders on food production design, contrasting and comparing different food preparation and production systems. It outlines key principles for planning food production, including hygiene and consistency, and discusses methods like conventional, centralized, and convenience approaches. Furthermore, the report addresses resources required for consistent and safe food production, including standard operating procedures and methods for monitoring production, along with potential effects of deviations. The report highlights the benefits of centralized methods for business requirements. The report also includes a conclusion and references to support the findings.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
Different types of and designs for each of three restaurant systems............................................3
Various types of food production and preparation systems.........................................................4
Influence on design of the range of food production and preparation systems...........................5
Contrast and compare food preparation and production systems................................................5
Key principles for planning food production and preparation.....................................................6
Methods for planning food preparation and production..............................................................6
Comparison between different approaches to planning food production and preparation to
meet business requirements.........................................................................................................7
TASK 2............................................................................................................................................8
Resources to deliver consistent, timely and safe food production operation...............................8
Procedures and processes required to assure resources is managed efficiently and effectively..9
Standard operation procedures.....................................................................................................9
Different types of Methods to monitor food production at restaurant.......................................10
Possible effects of deviations to established procedures and processes....................................11
Comparison between different approaches of monitoring food production..............................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Managing food production is essential part for business growth as it help to prepare tasty
food meet with customers needs and expectations. Each and every restaurants must manage food
production system in order to maintain quality and deliver on time effectively (McClanahan,
Allison and Cinner, 2015). The present report is based on Hazev restaurant, they run its business
successfully. It explains different types of and designs for three restaurant systems and different
kinds of food production and preparation systems. Influences on design of range of food
preparation and production systems, key principles and methods for planning food production
and preparation. Resources required to deliver consistent, safe and timely food production
operations. It justifies, procedures and processes needed to assure resources is managed
effectively to meet customers needs as well as business. Furthermore, methods of monitoring
food production in Hazev restaurant, possible effect of deviations to established procedures and
processes.
TASK 1
Different types of and designs for each of three restaurant systems
Hazev Restaurant is one of the most famous Turkish restaurant in London, they offer
exciting tastes of traditional Anatolian cuisine at their finest. Reservation management system,
restaurant rating system and form fill up system are the three different types of restaurant
systems that help to meet customers expectations as well as business.
Reservation management system-
This system allow the Hazev restaurant to manage all their customer reservation on one
system including the restaurant booking, special services or products and more. It help to provide
staff and restaurant manager opportunity to manage booking according to clients needs. With the
support of this system, people already reserve their seats on particular date and express its
expectations towards management (Ma and Ghiselli, 2016). with the help of advanced
reservation management serve their services according to customers demand which is beneficial
for business.
Form fill up system-
Online and offline form fill up system is effective and useful tool, it help Hazev
restaurant to understand customers needs, expectations and demands. Restaurant provide some
form to their consumers in which they need to mention preferences, need and other things which

they like to get during visiting in restaurant in context of food and services. With the help of
information filled by people in form restaurant management efforts to prepare all things that
meet to clients expectations.
Restaurant rating system-
Restaurant rating system is design to meet business and customer expectations, with the
help of rating system peoples can be able to rate restaurant services, quality of food and other
thing which support management to make some changes in order to meet clients needs and
increase profit margin.
Family style or design restaurant-
Hazev restaurant comes under this kind of restaurant, within family style restaurant it
include different type of food production techniques such as food termination, frying and others.
Various types of food production and preparation systems
Three types of food preparation systems in restaurant-
Frying- Food preparation is an art of cooking and preparing foods, frying is one of the
best cooking system (Heikkilä and et.al., 2016). Food is submerged in hot oil, it is usually
performed with the deep fryer, pan frying is another method of frying food in which person cook
dishes in the pan using small amount of cooking oil as heat transfer agent and to keep food from
sticking.
Roasting- Another food preparation method is roasting, this system use dry heat whether
an over, open flame or other heat ways. It usually causes Maillard browning or caramelization of
surface of food which is considered by flavour enhancement.
Mechanical techniques- Cutting, grating, peeling, mixing, blending and chiffonade is
included in mechanical techniques for preparing food in Hazev restaurant.
Three kinds of food production systems-
Chopping of vegetables- Food production is all about preparing food in which raw
materials is converted into cooked food dishes for customers use in restaurant and food
processing organizations. Chopping is one of the food production technique which help to chop
vegetables into small piece of amount.
Food fermentation- Fermentation in food production system is the procedure of
converting carbohydrates to organic or alcohol acids using microorganisms bacteria or yeasts
under anaerobic conditions.

Marinating and grinding- Marinating is the procedure of soaking foods in the seasoned,
often liquid, acidic before cooking. On the other side grinding is also considered as food
production system in which big particles or chunks of food is cut into fine bits or pieces.
Influence on design of the range of food production and preparation systems
In recent, there are many techniques has been used to prepare food which is beneficial for
people health. Most of the customers prefer to eat health and non oily food that make them fit
and healthy for ever. Oxy fryer is one of the current trend that impact upon the design of food
preparation and production. Trends is the change or development over long time which is likely
to affect economy (Davis and et.al., 2018). Trends in food production and preparation include
new technological development regarding production itself. Oxy fryer or air fryer in now in trend
that effect current food production systems. Within this technique peoples do not need to used
oil, it circulate hot air around food to produce the crispy exterior and crunchy. Its kitchen
appliance used in many restaurants in order to fry food without oil by circulating hot air around
it. Air fried dishes is believed to be healthier than deep fried foods because they needed less oil
to cook similar texture and taste.
Restaurant food production management grind vegetables and fruits via hand cutting that
consume a lot of time. trend of electric grinder in food production system effect the current
methods, as it allows staff to grind vegetables without wasting time.
Contrast and compare food preparation and production systems
Food production and preparation systems is different from each other, food production
refer to the ways that is used to change raw materials and ingredients into food so that it can be
eaten by customers in restaurant. Food preparation is the procedure of cooking food along with
using different types of techniques.
Food production systems Food preparation systems
It is quite different from food preparation
systems. Chopping, grinding, marinating and
food fermentation methods is included in
food production system which help to
prepare raw materials for preparing dishes
easily.
As compare to food production, preparation
system is different but related to cooking food.
Preparation is the second stage of preparing
dishes, with the help of several types of systems
like frying, roasting and mechanical techniques
cooking staff present cooked food items

according to customers needs.
Key principles for planning food production and preparation
In context of planning food production and preparation there are several principles which
need to considered by Hazev restaurant while preparing food. Food management must be able to
work according to the principles of producing food (Garrone, Melacini and Perego, 2014).
Before, cooking raw materials they need to wash vegetables or fruits which is essential to reduce
dust and harm full germs over them. Whole vegetables and fruits must washed before using
which help to prepare healthful foods that provide benefits to health. Food production staff must
assure consistency of food goods, includes specific amts of direction, ingredients for preparation,
yield must be tested to assure consistency. They must used clean and safe equipments for cutting
or chopping vegetables which reduce germs and bacteria, after using it staff should clean and
store at safe and germ free place. They should place foods to be frozen or refrigerated in small
containers and cover them completely which prevent from harmful things and sustain for longer
time. The most important thing before planning for food preparation or cooking is that person
related to whole preparation must wash their hands and wear gloves because it help to prevent
food from contamination. Food must be cooked to appropriate temperature and clean surfaces
and equipments before using or preparing food.
Methods for planning food preparation and production
Three methods for planning food production-
Conventional method-
Hazev restaurant include this method in which they will purchase raw materials and
store, serve and cook food to customers. Employees of restaurant using conventional method
includes in preparation of raw ingredients in morning for meal. In these method food ingredients
and other things is purchased according to the need and demand of customers (Specht and et.al.,
2014). Accordant to this technique staff members preparing food just before they serve to its
consumers. It is quite expensive and cost consuming method, it need to operate and manager
space, efforts and energy to meet requirements effectively. Food is prepared on-site and
ingredients is assembled, held food either chilled or heated.
Centralized method-

It is one of the best and suitable methods used while planning for food production, this
technique is used and include in procedure of food production in which food is frozen and
prepared in order to use it for further purpose. With the help of using this method Hazev
restaurant can be able to save its valuable time and efforts. It is low cost, low investment and
routine system easily available for wider target market. It includes separation of service
components and production, food that is peripherally produced is either then distribution to stage
of service in batches, it transported in ready to serve place.
Convenience method-
Convenience method is type of food production technique in which dishes is prepared or
cooked at one place and after cooking is done food is transferred to other place where it served to
clients easily (Irani and et.al., 2018). This is suitable for catering environment and mostly used in
this area where food is prepared off site and then serve at decided venue of guest. It introduced
the convenience foods with different from partial to the virtually accomplish reliance.
Methods for planning food preparation-
Broiling- it is similar to grilling, in this method heat source directly come on top in order
to broil food or some dishes perfectly.
Roasting veggie- according to this method food is roast in baking pan as required cook
time, generally tend to take long time. it enhance flavour thorough Maillard browning and
caramelization on surface of food.
Hot smoking- it is one of the food production method use for flavouring, preserving and
cooking food by exposing it to smoke from smoldering or burning plant material most often
wood.
Comparison between different approaches to planning food production and preparation to meet
business requirements
As compare to conventional method, centralized method is quite useful and beneficial for
business in order to provide better services to customers. Centralized method is less time
consuming but it requires a lot of investment rather than the other methods for transportation
facilities (Wallace, Sperber and Mortimore, 2018). Due to purpose of transportation food need to
be store in safe place, so that advanced techniques and tools must be used which consumer a lot
of time and need money for serving the best on time at accurate destination.

On the other side as compare to roasting food preparation method hot smoking is better
because it cooked food deeply and keep natural flavour within it which make food tasty and
flavouring. Hazev restaurant use centralized and convenience methods in order to meet with
requirement and customer expectations. They need to use both methods for preparing food on
time and provide the most valuable services to its customers effectively.
TASK 2
Resources to deliver consistent, timely and safe food production operation
Skilled People- In order to deliver better quality food products, deliver consistency and
deliver food timely, restaurant need skilled peoples and talented workers. Without workforce
they can not be able to serve its best and better than the other restaurants in UK (Kanyan, Ngana
and Voon, 2016). With the help of large number of workers new restaurant with 100 covers is
capable to provide food services consistently without any time consumption which help to meet
customer needs and increase positive experience among them which is beneficial for business.
Raw material- Raw materials is very essential and most significant part for delivering
consistent food production operation. New restaurant need to chose and used appropriate and
fresh raw materials according to customers needs and requirement in order to retain them. It
includes water, sugar, rice, salt, pulses and other things which is important to deliver tasty food.
Raw materials including, processing aids, food ingredients and packaging is the foundation of
accomplish food products. Soy, corn, fruits, vegetables, sweeteners, sunflower, nuts, beans and
other things also included in it.
Funds- In order to open new restaurant with 100 covers, funding is one of the most
essential resources required to deliver services on time and safe food production operations.
Financing is very important, without having good funds restaurant cannot be able to produce
quality services and food to its customers which effect on business growth and success as newly
open restaurant (Hartwell, Johns and Edwards, 2016). To buy raw material, planning for hiring
and provide wages to workers funding and finance is essential which help to grow business more
and more and increase profitability.
Machinery- Machinery is other significant resources required for cleaning purpose,
cooking and serving food effectively. In new restaurant, management need to serve fast services
to its customers in which they has to prepare food quickly (Resh, 2016). Different types of

machines for several purpose is important in order to deliver timely facilities in context of food
production operation.
Equipments- Without appropriate cooking equipments new restaurant is unable to grow
its business effectively and deliver fast services to consumers. Within new restaurant structure,
food production department need good equipments which use for chopping, cutting and mixing.
Managerial resources- In order to run business effectively and managed each operation
related to food production appropriate management and expert team members is required in new
restaurant.
Procedures and processes required to assure resources is managed efficiently and effectively
Dispose procedure-
In order to keep cooking areas or workplace clean and hygienic it is very essential to
assure that food waste is disposed of safely and promptly. Restaurant need to remove all the
ineffective and usefulness machines as well as old cooking equipments in order to assure that
every things is managed effectively and reduce chances of food contamination (Pleissner and
et.al., 2015). With the help of managing cooking area and keep it clean management can be able
to meet customers and business needs and provide health food to peoples effectively. Food waste
lead to bacterial and physical contamination and attract pests such as rodents and files it they not
disposed waste things properly.
Maintain resources-
With the help of planning for managing workforce, restaurant will be able to maintain or
managed resources effectively which is beneficial for delivering quality to customers according
to its expectations and needs. Planning for equipments, human capital, funds and infrastructure
setting must be manage appropriately within company which help to increase profit margin and
achieve business objectives and goals.
Acquire planning-
In order to deliver better quality and preparation of food effectively, restaurant need to
hire talented and skilled peoples who help to accomplish business goal and achieve better
outcomes. They need to conduct interview and make some preparation for it which help to
acquire the most qualified and suitable applicants.

Standard operation procedures
Standard operation process is the set of level by level instructions complied by the
restaurant to help employees carry out complex routine operations. The aim of SOPs is to
achieve quality output, efficiency and uniformity of performance while reducing failure and
miscommunication to comply with food industry regulations. Restaurant must include such
aspects which included each and every points in context of taking food orders to procedure
payments. It will contribute food production employees to meet with business performance
indicators and enhance productivity and working efficiency.
Preparation protocol-
Preparation protocol covered all the rules and practices in context of labelling, heating
and hand washing in order to prevent food borne illness. According to preparation protocol food
production workers must keep raw meat, fish, poultry and juices away from each other, they
should wash cutting meats with hot and soapy water.
Meals mandates-
Local health department in UK made laws related to food production and safety,
according to food law restaurant must write techniques and operations procedures for preparation
of food and provide facilities including record keeping activity and monitoring which is
beneficial for business and help to maintain business market reputation and assure that food is
preparing within hygienic environment.
Different types of Methods to monitor food production at restaurant
Restaurant can use different types of methods in order to monitor food production at
business which is beneficial for business success and growth within marketplace.
Visual observation:
It is one of the best method will used by Hazev restaurant staff members, according to
this process workers see that whether food or vegetables they use is good or not for consumption.
They should monitor food production and entire procedure of preparing food in order to assure
that every thing going perfectly.
Self monitoring:
According to this methods food production operation manager conduct self evaluation
and monitoring which help to gather information related to food production (Settanni and

Moschetti, 2014). They can be able with the help of this method to enhance productivity and
workers performance better than before.
Ways to identify and deals with variances to assure efficient and safe operation-
Inspection of incomes raw materials and stock is the best way to deal with different
variances it help to ensure management that operation will run effectively in future. Monitoring
practices of staff members is another technique or effective way which is beneficial for business
growth and support to increase productivity and profitability.
Possible effects of deviations to established procedures and processes
Deviation is action of departing from the accepted standard or established course, if
restaurant do not implement above procedures within its business structure in order to
monitoring food production they cannot be able to managed each and every activity related to it
effectively that it will results in big loss of resources. When restaurant staff members prepare
food and do not checked consistently it may results in contamination of vegetables or food which
is not appropriate for business growth and decrease profitability.
Refrigerated storage is essential practices within restaurant which help to control and
balance nutritions in food. Some time use of this method is quite risky as it develop microbial
hazards which contaminated food and develop food borne disease. In order to prevent food borne
hazard food production management must control storage temperature that help to maintain
quality and taste of food effectively.
Comparison between different approaches of monitoring food production
As compare to visual observation, self monitoring is best and better approach of
monitoring food production. It help to considered all the areas closely which need to improve
and develop than before.
CONCLUSION
From above, it has been concluded that Reservation management system, Form fill up
system, Restaurant rating system and family style restaurant are the different types of systems.
Current trends in food production like oxy fryer impact on design of different food production
and preparation systems and provide opportunity to increase profitability to Hazev restaurant.
Organization need to adopt all the rules and follow principles related to food safety which is
beneficial for business growth. Conventional, convenience, centralized methods, frying,
sauntering and roasting is using for planning food production and preparation. With the help of

self monitoring and visual observation restaurant can be able to monitor food production
effectively which is beneficial to serve its best. Furthermore, if organization do not checked food
production procedure regularly they need to face many issues and there is risk of food
contamination. With the help of good funds, skilled peoples and managerial tool restaurant able
to grow more and more and also earn profit.
REFERENCES
Book and Journals
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Garrone, P., Melacini, M. and Perego, A., 2014. Opening the black box of food waste
reduction. Food policy. 46. pp.129-139.
Hartwell, H., Johns, N. and Edwards, J.S., 2016. E-menus—Managing choice options in hospital
foodservice. International Journal of Hospitality Management. 53. pp.12-16.
Heikkilä, L. and et.al., 2016. Elements affecting food waste in the food service sector. Waste
Management. 56. pp.446-453.
Irani, Z. and et.al., 2018. Managing food security through food waste and loss: Small data to big
data. Computers & Operations Research. 98. pp.367-383.
Kanyan, A., Ngana, L. and Voon, B.H., 2016. Improving the Service Operations of Fast-food
Restaurants. Procedia-Social and Behavioral Sciences. 224. pp.190-198.
Ma, J. and Ghiselli, R., 2016. Measuring, monitoring, and managing the green practices in mid-
sized restaurants in China. Journal of foodservice business research. 19(1). pp.64-76.
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.
Pleissner, D. and et.al., 2015. Fatty acid feedstock preparation and lactic acid production as
integrated processes in mixed restaurant food and bakery wastes treatment. Food
Research International. 73. pp.52-61.
Resh, H.M., 2016. Hydroponic food production: a definitive guidebook for the advanced home
gardener and the commercial hydroponic grower. CRC Press.
Settanni, L. and Moschetti, G., 2014. New trends in technology and identity of traditional dairy
and fermented meat production processes: preservation of typicality and
hygiene. Trends in food science & technology. 37(1). pp.51-58.
Specht, K. and et.al., 2014. Urban agriculture of the future: an overview of sustainability aspects
of food production in and on buildings. Agriculture and human values. 31(1). pp.33-51.
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.
Online
Methods of Cooking. 2017. [Online]. Available through:
<https://www.studential.com/university/student-cooking/cooking-methods>