Effective Management of Food Production: Report, University of XYZ

This report delves into the multifaceted aspects of managing food production, examining various methods such as conventional, convenience, and centralized systems. It analyzes the factors influencing food preparation and production, including the working environment, use of convenience foods, and the quantity of meals served. The report outlines key principles for ensuring food quality and safety, emphasizing the importance of skilled chefs, fresh ingredients, and efficient methods. Furthermore, it explores methods for effective food production, highlighting the need for proper planning, resource management, and adherence to established procedures. The report concludes by discussing the potential impact of deviations from these processes, providing a comprehensive overview of best practices in food production management.

Managing Food Production

INTRODUCTION
Food production is the department which is involved in the preparation and the
management of the food. The management of the food production is the vert challenging task
and this all depends on the employees of the organization. This report describes about the
different types of food preparation and its influence on the design of the food preparation and
production system and it also includes the key principles and methods for planning food
preparation and production and the methods of planning the food preparation and production
and it also includes about the management of resources to deliver a consistent, safe and
timely food production operation to meet the needs and expectations of the customer and
business and also outline the process and procedure required to ensure the resources are
managed effectively and efficiently to meet overall customer and business needs and the
different needs and the different methods of monitoring the food production and
identification that deals with variances to ensure the safe and efficient operation. At last, this
report includes the possible effects of deviations to established processes and procedures.
LO1
P1) Range and different types of food preparation and production system
Food preparation and production needs planning. The report consists of opening a
restaurant and which needs to be in accordance with food production and food preparation.
The methods of food production and food preparation are described below:
Conventional:
Conventional food preparation is about when we go to sit down and dine out in a
lavish sassy restaurant. This kind of production of food preparation needs good quality raw
material for the food to be prepared in a tasty manner in the restaurant. The production of
food is not just limited the quality of raw materials but also it needs skilled cooks in order to
cook the tasty meals. This in return will satisfy the customer and impact our business in the
positive manner accordingly (Zang, and et.al., 2018.).
Enjoying good food isn’t always limited to the appetizers we take but also the
convenience offered by them. This talks more about the frozen food usually consumed by us
and thus prepared ahead of the actual time needed. This helps the restaurant in saving their

precious valuable time and labour also accordingly. These food items are usually
complimented by the conventional food on the menu. This also reminds us of the fact that not
all consumers favour convenience food items in their diet. It could also impact the bottom
line if a careful planning is not crafted ahead (Nielsen, 2017).
Centralized
When we talk about centralized capacity it involves preparation of food at one place
and then the same is transported elsewhere, wherever it is to be served. Commonly seen the
catering environment, this includes where the food is cooked off site and then thus served to
the guests at a particular venue or site. Centralized method is a comparatively costly method
of production. The reason for the same could be due to the cost of transportation and the
storage being appropriate including the materials to be served.
Cook Chill
It is one of the advance food preparation system which was particularly designed in
order to provide more flexibility in the nature of food service. This technique of food
preparation and production involves cooking the food fully which is followed by chilling it
rapidly and storing the same at very controlled temperatures for until 5 days. The food then
can be regenerated for service as and when required. This kind of production system itself are
very simple to operate if and when well managed. The same is completely safe to be operated
provided the Department of Health guidelines are followed as per them for the temperatures
and time to be controlled.
Along with planning food production and preparation is a relatively smart and hefty
job to be performed. The food production and preparation can be collectively done easily by
allowing the usage of a few methods given above like Convenience, Cook Chill, Centralized
etc. This method would allow storage and production of food done carefree in a smart manner
as never before.
P2) Factors which are influencing the range of the food preparation and production system
Working Environment and number of hours worked
It would not be an exaggeration to say how the food preparation and foo production is highly
affected by the working environment and the number of hours the work is performed by the
employees thus preparing the food. This can also refer to certain problems encountered in the

working environment like the hot, humid environment or a noisy environment which can
ultimately result in the reduction of the comfort levels of the employees. This can affect their
performance by also increasing the stress levels in them. Long working hours and tremendous
amount of hard work can result into reduced productivity which would be also followed by
no reasonable breaks in between the working hours. Same can be held true if the office is
understaffed. This would mean not having enough staff which means the employees have to
work harder and also for longer hours which would result in a more tiring staff and thus
reduced productivity (Zheng, and et.al., 2015).
Use of convenience foods
This includes looking into the foods prepared on site which requires comparatively more
preparation than any similar items found on the menu. Examples of the same can be meats of
deserts. The labour cost of the same can be reduced by using the convenience foods. Also, the
two other factors to be considered here could be: how convenience foods can effectively
increase the food costs and also the quality of food which can be affected. The second factor
that can be counted upon here could be the quality of product which would not always be
evident. In food preparation and foo production, convenience foods are made with an explicit
high quality of ingredients. These ingredients are prepared exactly as and when
recommended by the production manufacturer. He can perform and provide uniform portions
of the ingredients used which are of very good quality. Thus, this shows how the use of
convenience food can affect the food production and preparation of the same food system
(Taylor 2018).
Quantity of meals and number of meal periods
This point defines that the volume of the total business made will be affected by the amount
of actual labour required by us. The minimum level of staffing would be maintained by the
restaurant to be operated. If the same would serve lesser people than this minimum staff can
maintain, the cost of labour will turn to be high. The meal periods can also affect the actual
productivity of the restaurant in terms of the different menus are set up and the time is torn
down. The different menus mean that a larger menu items of that number are also affecting
the labour.
LO2

P3) key principles for food preparation and production
The restaurant wants to deliver the good quality of food and it would be obtained by
following the principles for food production and food preparation. The food production is
also depended on the quantity of food. It affects the taste quality and the preparation
techniques as well.
Food safety is important while preparing the food in the kitchen. The kitchen must be
designed in the perfect and accurate way which would be helpful for the chef which is
preparing the food. Food production involves the quality of the food and the quality of the
raw material provided to the chef in the kitchen. Methods of preparing the food is also
affecting the food quality and the food safety. The chef must be aware about the methods
which can be used while preparing the different types of the food in the restaurant. The food
safety is maintained by the pest control in the restaurant and waste management as well
(Spiess. and Wolf, 2017).
Quality of food is playing the vital role in the front of the customers. So the restaurant
must be aware about the likes of the customers and that food in demand in the restaurant must
be prepared in stock so that any customer would not wait for the order placed. Quality of food
is depended on the methods which can be used by the restaurant for preparing the food while
the production. The food must consist of the fresh raw materials and the good quality of the
spices and the good machines must be used while preparing the food these factors are
affecting the quality of the food as well.
Chef which is preparing the food must be of skilled and trained. Chef must be aware
that which techniques is used on what types of the dishes which will affect the taste and the
quality of the food as well. It will also affect the image of the restaurant which will also
decrease the sale of the restaurant as well. Chef must be trained and skilled which the
methods of preparing the food and the how to prepare the food, food of good quality for large
people. it would also know how to handle the tough situations which will affect the food
quality.
The chef must know the techniques of preparing the food at low cost and at low prices
which will attract the customers and it would not be the burden on the restaurant as well. The
cost of the restaurant for preparation must be low and the food must be prepared quickly and
the food quality is not compromised in preparing the food at the low cost as well. The food
safety and proper hand washing and sanitation in the kitchen must be done time to time.

These principles would prepare the food according to the customers and improve the
quality of the food as well. The restaurant must follow the principles for preparing the food at
the low cost and for many people (Porep Kammerer and Carle, 2015).
P4) key methods for food production
The restaurant is following and implementing on the procedures and methods which
are used for preparing the food and the food production as well. The report has included the
approaches which need to be followed by the restaurant which will increase the sales of the
restaurant and also improve the quality of the services provided in the restaurant.
Conventional: Conventional food preparation is that food preparation in which people go to a
particular place, which can be hotel or any restaurant and take their respected sits and eat
food. In such type of production includes a restaurant where they purchase food material and
later their workers will store that food and cook it when they get demand from customers. For
example those people who are having any birthday party or any special occasion go to
restaurant. Conventional food is loved by those who like to visit new restaurant or want to go
their favorite restaurant.
Convenience: Generally this kinds of foods are prepared earlier, it can be said that they are
not cooked at the same time when customer demands it. Convenience food is generally for
saving time, as the restaurants which are having lot of rush they keep the food ready earlier to
save their time and customers time. But some of the customer don't like such type of food, as
this food is not generally healthy. For example people who are generally in rush and go to
those hotels which provide food with very few minutes, as the food is already prepared their.
This kind of restaurant are generally having lot of visitors.
Centralized: In centralized production of food, food is prepared at one place but served at
different place. This generally reflects catering environment and other is online food delivery.
Online food delivery has become very conman now . But this method involves high risk of
not getting good food, as it can also cooked of old food material. But today's young
generation are quietly familiar with it and they generally interested in home delivery either
then going to restaurant and eat food. For example such type of food is choice of those who
don't have mood of eating food and don't want to go outside home to eat food, they order
food from online food delivery sites.
Cook- Chill method: In this method the food is stored with -3 degree of Celsius so that the
food will not get exhausted and can be used again. This type of food production is generally

used everywhere either at home or restaurant, as it is good method of recycling food. For
example people which has cooked food earlier and the food was cooked more then they eat.
So they keep this food in fridge who's temperature is less than -3 degree, to keep food fresh.
This is considered as one of the most used method all over the world.
The restaurant is implementing on the method and the approaches which are given in
given in the report it would also improve the quality of the food and the service provided.
Through following the methods it would also increase the sales of the restaurant and the
implement the work according to the customer needs as well.
LO3
P5) the resources required for consistent safe and timely food production
The restaurant must provide the resources for food production and food preparation
department. The resources are described below.
Finance
The restaurant must have the financial condition for proving ding the effective food
services to the customers. The food production department must need the money for working
effectively and the financial support for improvising the food quality and also in maintaining
the food quality as well. The food quality is including the quality of the raw material which is
used while preparing the food in the kitchen the kitchen if the restaurant must be designed in
the suitable way for working of the chef. Restaurant also provide the utensils which are
needed in the kitchen of the preparing the food in the less time (YEKINI, and et.al., 2018).
Service
Service of the restaurant is must of the customers. The food production department
need time to time service which will provide the raw material s to the department for
preparing the food effectively and in less times as well. The services of the raw material to
the food production department must consist of good quality of raw materials, good quality of
machines to prepare food, good quality of sanitation in the kitchen.
Quality

Food production department must be provided with the proper sanitation facilities and
the machines which are used in preparing the food must be of good quality and must be
repaired accurately. The food must be prepared with the good quality of the raw material and
expired material must not be used in preparing the food. It would affect the customers health.
The restaurant must maintain cleanliness and the provide proper sanitation facilities in
the restaurant and the and also in the kitchen as well. Food wastage must be manged in the
kitchen and wastage food must be kept away from the places where the food is being
prepared it would make the food infectious (Padilla-Medina, and et.al., 2019.).
P6) process and procedures for ensuring the resources managed effectively
The resources in the restaurant must not be wasted and used effectively which will
improve the quality of the food and also increase the sales of the restaurant.
Finance must be used effectively and in the right way which be helpful for the
restaurant and the customers as well. The customers want good design of the restaurant and
the good quality of the food as well. The finance is an important for running the restaurant
effectively. The finance must also be provided for maintaining the kitchen in the restaurant
food preparing must be done clean and sanitized place. Proper measures must have to be
taken by the restaurant for the waste management as well.
Quality of the food is major attraction for the customers because nowadays customers
want to know that how the food is prepared in the restaurant and also know the recipe of the
dishes, they are ordering and ingredients as well. In case that the customers are not satisfied
with the recipe or the method of preparing the food or the place where the food is prepared
than it would place the negative image of the restaurant in the customers mind. So, these
qualities of the food and the maintenance of the restaurant is must for the restaurant and the
customers as well (Gil, and et.al., 2015).
Service is must for the restaurant because customers service is must for the customers
which is attracting the customers towards the restaurant. The restaurant and the food
production services must be accurate food service cannot be slow and also not be so fast that
the customers have not finished the previous orders. The food service must be accurate and,
on that time, only when it is needed by the customers (Marriot., Schilling,. and Gravani,
2018).

The restaurant must have the safe and secure place f0or waste dumping which would
spread the disease. The resources provided by the restaurant must be used in an accurate way
P7) standard operating procedures for food production
Key performance indicators
Key performance indicators are the indicators which are to be followed while
preparing the food. Through the help of these indicators’ restaurant would calculate the
performance of the employees which are working in the food production department. The
indicators consist of the cost of the products sold which includes the food which is sold in the
restaurant, the food department is finalizing the food dishes which has to be placed in the
menu and also calculate the profit on per dish. Time need to complete one dish is main
indicator for the food production department. Through these the food wastage is also
calculated on per dish which would calculate the waste of the food in total (Shields 2017).
Standard operating procedures
These standard operating procedures are set by the government of implementing and
work9ing on these measures which would provide effective solutions to the customers as
well. The restaurant has to wash hands before entering the kitchen or performing any activity
in the kitchen. The restaurant has to follow the guidelines which are provided by the
government for proper handwashing and proper cleaning of the work area. It is affecting the
key performance indicator of cost of the good sold and the also improve the quality of the
services provided. Proper handwash facilities and proper waste management techniques
should be implied for better working of the restaurant.
The chefs and the employees which are working in the food production department
have to be trained effectively. The employees need proper training and skills for preparing
the food in an effective way. The employees must also be aware of the food safety guidelines
levied by the government. It also focuses on the key performance indicator of production
time per dish and also to decrease the wastage of the food in the restaurant. It is helping the
restaurant to improve the quality of the food and maintain cleanliness in the restaurant.
LO4
P8) methods for monitoring the food production

Monitoring the production of food while its preparation is one of the more important
criteria’s especially when opening a restaurant and it’s time to monitor it now. The process of
food production and keeping it in the budget, some points need to be taken care of when it
comes to the various methods aligned for monitoring the food production.
Pest control
The safety of food is an important part here. Post control can eliminate the menace of
cockroaches, insects and flies. These can spread the food borne diseases leading to
contamination of food at various stages of food production. However, rodents are known for
causing the damage to the buildings and machinery related stuff. Insects harming the stored
products can damage and led to contamination of food in any stage between storage or
transportation. Investment in the monitoring and pest control and its detection can not only
help to prevent the pests to enter into the food processing firm but also assist in the food
safety compliances (M.H.,and et.al., 2015.).
Waste Management
The BRGS provides the guidelines for management of waste in order to meet the correct
regulations of food safety. We should note can that accumulation of food waste attracts pests
to those areas thereby leading to a possibility of infestations by pest which can pose a risk of
food safety. Prevention of the same can be facilitated by the provision of appropriate
containers which are suitable to secure waste and store in areas. They can be used for
establishing appropriate procedures fir removal of waste on routine basis. The ensuring that
the procedures are put tactfully in place, the food processors can improve the compliance of
food safety by reducing the infestations of pest and contaminations.
Maintenance
Taking food production and food preparation into consideration, the measures of proactive
maintenance which can be used for the place of production and the food processing
machinery which an ensure that they run efficiently and ensure the food production as per the
safety food standards. The food safety magazine mentions that the food borne diseases are
outbreaks which are linked to the unsuccessful failures which ensures equipment is to be
maintained properly under the appropriate sanitary conditions. Pests like rats and mice can be
affected the performance of machines (Parizeau, Massow and Martin 2015).

Facilities Location and Design design
While considering the food production and food preparation, the sign and location of the
facility of food processing will be taken into account in order to ensure the correct food safety
standards. Areas which are very well known as “hotspots” are said to be prone to the
pollution can be avoided for the reduction of the contamination of risks. The materials which
be used as an internal structure like the buildings should be strong, efficient, durable which
can prevent accumulation of dirt, easy to clean, maintain and safe to use for staff.
From the above stated methods, we learn how to the monitoring and storage can affect
the food production and preparation while we open a new restaurant (Feldmann and Hamm,
2015).
P9) effects of deviations to establish the process and procedures
The deviations have affected the food production and the food procedures which will
affect the restaurant as well. The methods of food preparation and food production cis
changing from time to time.
Food safety
The deviation has affected the food production and food safety because the food safety is
important for the customers and for the government too. So, the government has levied the
rules and the regulations on the food safety while preparing the food. The food safety is
including the safety measures of the restaurant which must be maintained by the restaurant
while preparing the food in the kitchen. The customers are also preferring the quality not the
food and not the com promise in the food quality and taste (Schott and Andersson, 2015).
Sanitation
The utensil and the machines which are used in the restaurant while preparing g the
food must be sanitized and clean. Restaurants must have the measures for sanitation and the
employees in the kitchen must be entered with the clean hands. Chef which are making the
food must have the knowledge of the sanitation and cleanliness which must be maintained in
the restaurant. The restaurant must follow the policies which are levied by the government on
the restaurant.
Quality

Chef which are making the food is compromising the quality of the food in the case of
the rush in the restaurant, this must be avoided.in the case of the non veg food the food must
be checked whether it is infectious or not. The raw material of the food must be checked and
verified by the chefs which are preparing the food in the kitchen of the restaurant. The
restaurant and the chef which are preparing the food must check the quality and the expiry of
the food because infectious food could have effect on the health of the customer (Park. and
Kim, 2016).
These are the deviations which are affecting the food production and the food
preparation in the restaurant as well. Through these the restaurant would maintain cleanliness
and the sanitation in the restaurant.
CONCLUSION
From the report the restaurant has to work on the food preparing. The production
department has to work effectively and the quality of the food cannot be compromised in any
way through which one could work on the improvising the food quality as well. The
restaurant ahs to follow the food production measures through which are provided by the
government and the also follow the key performance indicators which would help the
restaurant to follow the guidelines provided by the government. The restaurant is using
different kinds of food preparing methods ad food production system which is beneficial for
the restaurant. The restaurant has to use the resources in an accurate way. The resources
include food quality, food services and financial support to the restaurant. The restaurant is
following the various methods for monitoring the food production. The report states the
detailed description of the food manufacturing process and how to satisfy the business goals.
It also consists of fulfilling the customer requirements which are visiting the restaurant. From
the report it would also consist of the measures and the methods which are used in preparing
the food and also produce the food according to the need.
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