Report on Managing Food Production: Techniques, Design, and Planning

This report provides a detailed overview of managing food production, encompassing various techniques, kitchen design considerations, and planning principles. It explores different food production methods, including conventional, assembly, centralized, and cook-chill systems, highlighting their advantages and disadvantages. The report also delves into food preparation techniques such as baking, steaming, and stewing, and examines key factors in kitchen design, including layout and budget considerations. Furthermore, it discusses the importance of food safety principles, such as cleaning, and hand hygiene. The report also addresses the significance of menu items on production hours and the application of food production planning to ensure efficient operations. The report concludes by identifying techniques for monitoring food production and managing variances to ensure safe and efficient operations.

Managing food production

INTRODUCTION
Food production is department that involve in activity as preparation of food. It is defined
as process in which raw materials are baked, combined and transformed to make a dish.
Henceforth, food production management relates with internal elements of hospitality
management, resource business and hotel management (Linder, 2019). Thus, manager of food
production needs to be responsible for overseeing food processing facilities and procedures.
Therefore, food safety management system identifies, evaluates and control food hazards at the
levels of the food chain.
The professionals work as to supervise the employees and look over the product quality
to transform the raw materials into commodities consumers buy. Additionally, Food and
beverage managers needs work as to forecast, plan and control the food ordering of food and
beverages for hospital property. Thus, it is crucial to follow up the food safety management
system to controlling the all food safety hazards.
The present report is based on managing food production. Henceforth, report will cover
the activities as to explain the range of differ kind of technique of food production, to discuss on
the influence about the design of range of food production and preparation methods.
Furthermore, assignment will focus over key underlying principles for planning food production
and preparation. Lastly, techniques for monitoring food production and variance will be
identified to undertake safe and efficient operations.
LO1
P1
Consumer perception towards the food commodities is complex phenomenon and
influenced by different characteristics. Henceforth, choices get changed by the number of
components as changes and preferences of customers. It is crucial to understand and analyzing
consumers motivation factors and preference as this have huge impact on food industry
(Springmann and et.al., 2018). Additionally, there are number of demo-graphical variables such
as number of children, household income, age, gender influences an individual's perception of
risk. Attitude, beliefs and knowledge all are crucial core components that affects the eating habits
of the customers.
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Conventional- It is food preparation method that allows individuals to go and sit down in
restaurant. Henceforth, food is purchased for individual operation during the various stages of
operation. Thus, production of food completed and served in the same restaurant. Additionally,
this is defined as conventional system in which food are prepared with help of basic ingredients
with processing done on the premises. In order to safe food from damage, there is need to
maintain at appropriate serving temperatures until served (Zwietering, 2019). In conventional
food production method food is produced on site and is prepared on demand or order from the
customer only. Thus there are several factors which influences the quality of food and time taken
to produce food. For instance during peak time it may be required to produce huge amount of
food while at some time there may not be any requirement of producing food.
Therefore, huge volume of staff member may be required in the kitchen during the peak
dining times. This is method that highly use in school, restaurants, universities, colleges and cafe
etc. Therefore, advantages and disadvantages of conventional food service system defined in
below manner as are-
Advantages- There are several beneficial aspects to conventional food service system that are
defined as are-
 It offers customer the high perceived quality.
 This is more effective as it provides flexibility on menu items. In conventional methods since food is to be prepared quickly as per the demand of
customers, it requires fix recipes and methods to prepare food so that same quality
standard and taste can be provided in the food.
Disadvantages: Its disadvantages are as follows:
 Higher cost of equipment.
 Staff size and cost is not clear as during peak demand there may be need of higher
number of staff members while for the rest of time they may not be required.
 Unpredictable food demand from customers can make it difficult to predict the demand
and inventory.
Assembly kitchens- It is method that covers the wide range of processed food products and food
is increasingly become a routine practice in the hotel and catering industry. The ingredient can
be classified as kitchen appliances, chefs and other related factor's that aids at the time of
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conducting kitchen activities. Therefore, convenience food can be defined as tertiary process
food that tends to be prepared commercially for the ease of consumption. It is method that assist
to chefs to save time in the kitchen (Nguyen, Ross and Van Chuyen, 2019). It is one of trend that
is adopted by the chefs mostly. Earlier, the spices, ketchup, sauces etc. were used to prepared by
chefs themselves. However it used to take more time and thus service delivery was also delayed.
To address this issue many ingredients are now prepared in advanced and are supplied in
kitchens so that chefs can readily use them and food can be produced quickly.
Centralized- In this process, the food used to store as frozen, chilled and heated to distribute to
the service centers. With centralized methods food is prepared in bulk quantities and is then
delivered to different locations. However, technological innovation and design of well-informed
food service demand led to evolution and development of food service system. It is storage that
is useful where there is time between production and service. Hence, this is process that involves
of preparing food at a place and then transporting it elsewhere gets it served (Gai, You and Liu,
2018). Therefore, advantage and disadvantage defined as-
Advantage-
 This method has low cost to labor.
Disadvantage-
 This method required more technically skilled labor workforce.
 Transportation cost is high.
 The safety to food problems can impact wide range of customers.
Cook chill- The technique as Cook chill defined as process that uses for batch food production.
Henceforth, record keeping, and temperature monitoring are one of the critical methods in
production of cook chill commodities in order to avoid the food-borne illness. The most
significant benefit of cook chill is that it enhances the shell life of food by preventing it from
harmful bacteria so that it can be used for longer duration. It prevents the additional cost for
producing repeated food as well as by minimizing the food wastage due to its contamination.
(Aber, Mulindwa and Ugen, 2018). On the other hand, the disadvantage is that due to number of
temperatures control the safety of food and nutritional content mat be compromised.
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Food preparation- Food preparation defined as broad topic, that involves as obtaining raw
ingredients and consuming them as food (Aber and et.al., 2018). It is one of the cores that must
be handled effectively at time of preparing food. Thus, its defined manner as are-
 Baking- In this, food uses to get baked with use of method as convection heating. Under
this, food place at the boxed area in which heat can applied and motion of heat confined
to space acts on the food that aids to get food cooked.
 Steaming- The food get steamed with help of water in a pot and there is no connection
between the food and water inside the pot. It just used to get food steamed. Thus, there is
no any contact of food and water that is in the pot. Later, food is then placed on the stand
and heat is applied (FOOD PREPARATION TECHNIQUES, 2019). Thus, hot steam
rising water aids to the boiling water to gets the food cooked. Henceforth, it is one of
effective method for cooking vegetables as this aid to maintain nutrition level in the food.
 Stewing- In this process of cooking, food cam be cooked with use of lot of liquid. Under
it, differ kind of vegetables are cut, diced, cubed and paced in a pot (Certa, Enea and La
Fata, 2018). With this method of cooking, food can get cooked together in a pot at the
same time. Therefore, disadvantage aspect of this is that this method is not effective to
maintain nutrition level of food.
P2
Kitchen is defined as hub of the home and design requires more thought than picking a few
colours and materials (Factors When Designing A Commercial Kitchen, 2016). Thus, core
design factor needs to be considered as paint colour, appliances, space, layout and maintenance.
Herein, types and factor at time of considering in the design of Kitchen as are-
 U- shaped kitchen- It is also known as Horseshoe kitchen layout; it has three walls of
cabinets and appliances. This provides the additional floor, cabinet space, counter and
creating am efficient work triangle that aids to save time and energy while cooking
meals.
 L- shaped kitchen- This layout is ideal as it utilizes the two walls in L shape for counter-
pose, appliances and cabinets. Henceforth, this design is efficient to allow an engineer to
fix and repair the appliances. One wall kitchen- The one wall kitchen is trendy is small restaurants, studio flats and
loft flat because it utilizes the minimum space (Aber, Mulindwa and Ugen, 2018). This
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design can include the furniture holding and accessible contact of appliances and cooking
implements for easy each.-
Therefore, factors that needs to consider at time of designs of kitchen as-
Budget matters- In order to build great commercial kitchen, there is requirement of the ton of
moving parts and money to purchase items. At the time of designing kitchen, the permits,
construction,
equipment's and other essential items need to be focused to target financial.
 Health and safety concerns- In business as restaurant, the safe and health practices are
crucial for current,(future employees and guest (Gai, You and Liu, 2018). With help of
understanding these guidelines can assist to pick up the right equipment for the kitchen.
 Efficiency and flow- The traffic in the kitchen highly affect from food waste to hygiene.
In this, it is crucial to considered that is the kitchen is big enough for the employees to
prepare food etc. Need of proper ventilation and intercom service must be provided to
design the kitchen perfectly.
D1
As per the view of Nguyen, Ross and Van Chuyen, (2019) stated that the numbers and
complexity of menu items affects the production hours. Food business must safely prepare, store
and display the food items. To meet the customer requirement, the restaurants needs to different
range of food production and preparation methods.
Thus, it can be stated that food process is the system that defined as transformation of
agriculture products into food to fulfil the organic requirements of the customers. Thus, it is
crucial to maintain the good food hygiene so it can aid to ensure about the safety of food and
assure customer about commodities that safe to eat.
LO2
P3
Food production planning ensures that staffing is adequate, food is in house and early
preparations steps are done many other functions effectively done. Henceforth, food safety
principles are crucial as it aids to cut down the hazard of food borne illness and the components
as clean, separate, cook and chill. Therefore, key underlying values for planning of food
productions as are-
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 Clean- The hygiene and safety of food commodities are crucial to get rid of germ such as
micro-organism and infectious agent can be dispersed in the whole kitchen, cutting
boards, grocery bags and utensils (Moioli, Salvati and Rulli, 2018). In order to reduce
microbes and contaminants from food the all purchased food must be effectively rinsed.
It is also important to have frequent cleaning of surface because it is essential in
prevention of cross contaminants.
 Hands- It must be cleaned before and after preparation of food. After, touching of raw,
meat, seafood or eggs must be washed earlier of preparing food. It is highly
recommended that after going to bathroom, coughing and sneezing, changing nappies,
touching animals and handling garbage (Zwietering, 2019). Hand must be washed out
with use of soap and water. For this, alcohol supported rinse free hand sanitize should be
used and this is not effective at time when hands are visible dirty and greasy.
 Surfaces- It must be cleaned with warm and soapy water. Thus, all kitchen surface must
be kept fresh, including tables, counter tops, cutting boards, utensils and gadgets of
kitchen (Springmann and et.al., 2018). Thus, inside of oven easily gets soiled with food
and this allowing germ to increase. It must be cleansed frequently.
 Cook and chill- The food items as solid food, meat, poultry and egg dishes must be
cooked at the recommended safe minimum internal temperatures to destroy harmful
microbes. Thus, food thermometer must be used to ensure about the safety of food until
its eaten. Additionally, food thermometer should be cleaned with hot, soapy water before
and after each use. So, micro-wave cooking instruction at food commodities must be
strictly followed up. Henceforth, there are guidelines to keep food at safe temperatures
as-
 To keep hold cold food at 40°F or below it.
 To store hot food at 140°F or can be above of it.
 Food are no longer safe to consume if they kept in danger zone for more than two hours
of temperature between the 40-140°F.
P4
There are several key methods of the food preparations and the productions that are as follows -
 Selection of the food that cannot be damaged easily during the transportation, accidents
or by the storage.
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 Well cooked food and specially the meat items that requires the proper heating and
temperature and sometimes the spicy level also matters that can destroy the taste of the
food (Cortes, Greenberg and Mohri, 2019).
 The utensils should be properly cleaned
 Protection of the food from the animals and the insects like lizards and the cockroaches
 Wash the hands properly before handling and eating the food.
 So, these are some key methods for planning the food preparations and the productions
(Blanc-Pâques, 2019).
 There are various important principles for the food planning and the production according
to the current conditions of the food industries that are as follows -
 Integrated farm-to-table concept
The farm-to-table concept principle refers to the quality and the safety of the product that
according to the production of the specific product and the reviews of the product regarding the
taste, and the appearance of the food according to the mindset and the perception of the
consumers. Customer demands and expects the better-quality food that maintain the health. Most
of the countries are now using the traditional and the healthy food that keep the consumers fit
and healthy. In this concept, producers, processors, transporters, distributors and the vendors are
responsible for the ensuring the quality of the food product (Blanc-Pâques, 2019).
 Preventive measures
This principle defines the monitoring of the food product at the point of sale and during the
consumption. The important approach that is used in the food industries i.e., HACCP which is
applied to all the sections that is in the production, planning and the handling of the food
products (Zhang, Zou and Yang, 2019).
 Risk analysis
This principle relates with the analysis of risks associated with the unsafe and the unhygienic
food. There are mainly three important aspects of the risk analysis that is risk assessment, risk
management and the risk communication. These three terms relate with the risks from the
unhygienic food and the alternatives of the or the prevention from the unhygienic food (Blanc-
Pâques, 2019).
 Transparency
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The transparency in the food safety means that all the consumers can find out the food quality
and according to that the decision are made but the decisions should be justified so that the
people understand the importance of the decision management.
 There are several examples to illustrate the critical control points of the HACCP system -
 Checking the suppliers according to their food production, delivery and the ability to
maintain the HACCP practices.
 The packaged and the frozen foods that manages the labeling storage and the temperature
control.
 The containers that is to be cleaned, covered and don't overload them.
 Cooking, reheating of the food can damage the food quality
 The display that is to be mentioned in the food safety manual
 The services that take it into the consideration that can be self-serve or the staff serving
D2
 The examples of the different approaches and the planning that are -
 Checking the suppliers that to trace the food production and the for the raw meals
 The menu creation
 The packaged and the frozen foods put the processes in the place properly and manages
the labeling
 The temperature controls spread this around this part
 keeping the record of the food products.
 Cleaning and the maintenance of the food
 Properly hand washing and at last
 The daily used equipment must be checked regularly (Zhang, Zou and Yang, 2019).
 There are various methods to improvise the SOP -
 Support the training
In various organization, there is the training program conducted to improve the quality of the
employees to achieve the goals.
 Improve the quality
Delivering the qualitative results helps in growing the company and also delivers the excellence
for the future growth of the company.
 Increase the capacity for the creative work
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This means that the creativity of the employees helps in developing the benefits for the
organizations and also creates the standard operating procedures (Watson, 2016).
Menu planning:
Cultural and environmental factor are the core that highly impacts over the choices and
preferences of the customers. Therefore, individual comes from different places as they have
varied habit of food consumption. It can highly affect the choices and preferences of food
commodities (Moioli, Salvati and Rulli, 2018). On the other hand, changes in season also
impacts over the buying habits of individuals. Seasonal demand highly affects the demand of
food commodities. Thus, menu will be decided after seeing the demand of customer within the
market.
LO 3
P5
The Standard Operating Management or the SOP is the method to set an organization to
help the employees to carry out the complex routine work. SOP helps in identifying the
efficiency and the quality of the employees as well as the organization. SOP is an important part
of the planning process as it helps food production organisation to meet all the industry
regulations, safety needs and quality requirements. Thus it is recommended that food industries
must provide training to all staff members so that they can understand the meaning and actual
implementation of SOP principles. There must also be regular monitoring and audit to assure
that SOP is effectively included in all organisational and food production methods.
The importance of the SOP in the food industries is not a task oriented. For example, in
US, the high quantity of the food products was recalled because of the undeclared allergens. But
after the investigation, the true reason behind the recall was the traced under the SOP that
determines the failures of the products. There are various methods that identifies and reviews the
process such as –
 Manufacturing activity
 Label review
 Chemical scrutiny
 Raw material experiment
 Cleaning
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 Housekeeping
 Commodities and its procedure.
 Retention
 Preparation
 Product sequence
 Provider approval
So, these are the various methods that was responsible for the recall of the products. The recalls
are expensive, and the average cost associated with the allergen that was failed in the SOP has
been about $10 million per recall.
The main purpose of the SOP is to check that all the workers are working according to the
company's conditions or not. When it is required to change the working methodology of the
company to improve the performance of the company, then the SOPs are updated, and the
training are given to the workers according to the new and the improved techniques. The simple
operations such as the warehouse, have the SOP for shipping and the receiving. In order to
prevent and the food recalls and promote the food quality can be done be the following ways -
 Developing the new training programs to train the employees as well as the tools for the
employees to buck up their efficiency on the workplace as well as on the field.
 Identify the limits as well as their control points to validate the process.
 Estimate the labor, time and the resources required for the task.
In short, the benefits of the SOP are to reduce the efforts and also improves the capability and the
inner performance of the employees.
LO 4
P8 Methods of food production monitoring.
Food safety plays an important role in any business operating within the food industry.
This help to attract more customers towards a business and their food items. This is important
ensure that the food produced by food industry is both safe and suitable for consumption. Food
businesses are also required to monitor that the kitchen ingredients, equipments and food
preparation environment is safe and clean. It will assure that food is suitable for the consumption
and is not harmful for the customers. For monitoring various risk and hazard analysis along with
the internal audits, regular pest control must be employed. In situations if there arises any issues
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