Report: Managing Food Production at Hazev Restaurant, London

This report provides a comprehensive analysis of food production management, using Hazev Restaurant in London as a case study. It delves into various aspects of food preparation and production systems, including frying, baking, Cook Freeze, and Sous Vide methods. The report explores influences on the design of food preparation systems, considering legal regulations and factors such as cooking ranges, ventilation, and food storage. It outlines key principles for planning food preparation, emphasizing money, time, and nutrition, and examines methods like convenience and conventional approaches. Furthermore, the report details the resources required for food production operations, such as clean kitchens, raw materials, and utilities, alongside processes for effective resource management. It also produces Standard Operating Procedures (SOPs) to ensure business key performance indicators (KPIs) are met and discusses methods for monitoring food production, identifying variances, and ensuring safe and efficient operation. The report concludes by addressing the potential effects of deviations from established processes and procedures.

Managing food production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Range of different types of food preparation and production systems..................................3
P2 Influences on design of range of food preparation and production systems..........................4
TASK 2............................................................................................................................................4
P3 Key underlying principles for planning food preparation and production............................4
P4 Key methods for planning food preparation and production using examples.......................5
TASK 3............................................................................................................................................5
P5 Resources required to deliver food production operation......................................................5
P6 Processes and procedure required to ensure resources are managed effectively and
efficiently to meet overall customer and business needs............................................................6
P7 Produce Standard Operating Procedure (SOPs) to ensure food production meets business
key performance indicators (KPIs).............................................................................................6
TASK 4............................................................................................................................................7
P8 Methods for monitoring food production and explain how to identify and deal with
variances to ensure safe and efficient operation.........................................................................7
P9 Possible effects of deviations to established processes and procedure..................................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production is referred as department that is involved in food preparation. There is
the process where raw materials are cooked and transformed into particular dish (Amorim and et.
al., 2013). It is very important for restaurant and hotel industry to have proper food management
so that each and every visitors and guests get healthy, safety and tasty food. The organisation
given in report is based on Hazev Restaurant which is situated at London, United Kingdom. This
is renowned for their chargrilled meat and vegetables and have unique and attractive interior
design. The report highlights about different types and influences on design of food preparation
and production systems. There are key principles and methods for food preparation and
production planning along with resources to delivering safe and timely food production operation
for meeting needs and expectations of business and customers. There are different methods to
monitor food production.
TASK 1
P1 Range of different types of food preparation and production systems
Food preparation is the method of preparing foods with use of skills such as breakfast,
lunch, dinner and others (Azoury and Miyaoka, 2013). Similarly, production systems is defined
as set of procedures that converts raw materials into proper dish for their users. The Chef of
respective organisation is designing to introduce new restaurants for which they are planning to
adopt various types of food preparation and production systems. They are as follows:
Different Types of Food Preparation
Frying- In this food preparation system, dishes are cooked with help of oil which contain
high quantity of fat. The food is fired deep until it turns into golden brown in colour. This can be
deep fry, shallow fry, dry fry and others. It is used by respective organisation for preparing fires,
sauté food and chips.
Baking- This is used by respective organisation for preparing bread, cake and others. It is
the easiest way of food preparation that consume less time. For baking of dishes, oven is used at
different temperature as per type of food.
Different Types of Production Systems
Cook Freeze- This is defined as method where food is cooked and frozen at -20 degree
temperature at kitchen. It helps to keep food to be placed up to 8 weeks before getting ready for

reheat or recook for eating purpose. Hazve restaurant is using such production system for packed
foods such as meat, cheese, bread and others.
Sous Vide- This is the method where food is produced by keeping into glass jar or plastic
that is cooked through water bath. It is time consuming production system from others. Hazev
Restaurant uses such method for chicken, bacon and others.
P2 Influences on design of range of food preparation and production systems
There are some legal rules and regulations which are to be followed by restaurant while
designing food preparation and production system. The factors which are influenced to Hazev
Restaurant for designing range of food and production system are described here:
Cooking Range- This includes gas and electrical equipments which are connected to
moveable cylinders in kitchen (Boelee, 2013). The respective organisation has to consider safety
of their team and staff members for new venture. It assist in increasing productive work that
creates loyalty for consumers towards brand and organisation.
Ventilations-
Food Storage and Display- In order to store food, Hazev Restaurant should use
refrigerator considering health and safety of consumer and staff. The respective organisation has
used ventilation in order to store raw materials and cook food with covered shelves that assist in
prevention of items to get damaged. This improves designing of food and production systems.
TASK 2
P3 Key underlying principles for planning food preparation and production
The underlying principles for planning food preparation and production used by Hazev
Restaurant are described below:
Principles of Money and Time- This is important principles for hotel and restaurant to
ensure food preparation and production system should be money and time effectiveness and
efficient so that value can be provided to users and consumers (Cai and et. al., 2018). It assist in
maintaining health and safety of users.
Principles of Nutrition- It is also significant factors that has to be considered while
preparing and doing production of food in order to make health of consumers to be good and
healthy. Hazev Restaurant is following nutrition level at their menu while doing food preparation
and production system. This assist consumers to order food as per their need and requirements.

P4 Key methods for planning food preparation and production using examples
There are various methods which are used for planning food preparation and production
at hotel and restaurants that assist in keeping health of consumers to be safe and health. Some of
them adopted by Hazev Restaurant are as follows:
Convenience- This is defined as food products where production and preparation is very
fast and quick (Carley and Christie, 2017). Such type of products does not need any other
preparation. It is ready to eat such as Maggie, fries and others. This is adopted by respective
restaurant in order to produce and prepare various products of food.
Conventional- This is defined as method which helps restaurants and hotel for knowing
about expectation and need of consumers. It assist them in providing services to users and
consumers for satisfying their requirements and making them happy. Hazev Restaurant is using
such method while serving dishes that takes large time like meat, cake and others.
TASK 3
P5 Resources required to deliver food production operation
The different resources required to deliver a consistent, timely and safe food production
operation used by Hazev Restaurant are described below:
Clean Kitchen- This is regarded as essential resources that should be considered while
conducting timely and safe food production and operation of activities (Hussey and Pittock,
2012). It is very important because Chef of hotel can be able to work in clean kitchen while
preparing food and maintain safety and healthy of consumers. In case of lack of clean kitchen
Chef cannot work effectively and efficiently for preparing of food.
Raw Material- This is defined as raw materials such as fruits, spices, vegetables,
ingredient that are essential for processing or preparing of food for developing healthy and
delicious dish for their consumers. Hazev Restaurant has to adapt all those raw materials and
ingredients that is full of nutritions and cooking them easily for serving high quality dish or food
to users.
Gas, Power and Water- It is referred as resources that are significant for preparing or
cooking any type of food products which are required in hotel or restaurants. This is required in
respective restaurant as Chef is unable to cook or prepare food without use of gas, power and

water. There should be proper management of such resources to prepare and provide food to
consumers.
P6 Processes and procedure required to ensure resources are managed effectively and efficiently
to meet overall customer and business needs
There are various resources which are essential for preparing food at hotel industry. For
that Chef has to adapt different processes and procedure for preparation of food in effective and
efficient manner. The processes used by Hazev Restaurant are described below:
Tracking of Progress and Time- It is the responsibility of kitchen or process manager to
maintain record for purchasing of resources and time when it is going to be ordered again (Jayne,
2012). This can assist restaurant to identify their staffs whether they are properly utilising
resources in effective manner or not for achievement of goal and objectives. The kitchen
manager and manager both ensures about availability of resources at kitchen are on time so that
Chef does not have to face problems while preparing food. The staffs and employees working in
kitchen should be provided with training so that they utilise resources in proper manner without
any wastage.
Requirement of Management- This is referred as process and procedures that is used by
Hazev Restaurant for ensuring about proper utilisation of resources. The manager conduct
analysis to know about requirement of resources at restaurants and developing risk for it. They
also focus on fulfilling need and demand of users in effective and efficient manner.
Proper Utilisation of Resources- This is regarded as important procedure and process
that is used in Hazev Restaurant for ensuring about proper management of resources. It is
possible only if both manager and kitchen in charge conduct analysis on regular basis for
knowing about proper use of resources at respective place.
P7 Produce Standard Operating Procedure (SOPs) to ensure food production meets business key
performance indicators (KPIs)
Standard Operating Procedures (SOPs) is defined as procedure instructions which is
complied by organisation for helping staff to carry out complex operations of business (What is a
Standard Operating Procedure (SOP) and How to Write It, 2019). The main aim of SOPs is to
achieve quality output, uniformity of performance and efficiency in order to reduce
miscommunication and failure for applying with regulations of industry. Hazev Restaurant has to
adopt various regulation, policies and rules for conducting various activities and operations. SOP

is related with systematizing process and documenting them. These are checked through KPI for
meeting requirement of organisation. The SOPs for ensuring food production are as follows:
Empowering Staffs- The standard set for such factors is hiring of capable, skilled and
experienced staffs for conducting work in effective and efficient manner. The respective
restaurant has to conduct standard for production and preparation of foods for their users. They
have to conduct training and development sessions for their staffs and employees so that work
can be performed in proper manner.
Finance and Administration- In this SOP, there is accounts receivable like collection
and billing process are undertaken in business for achievement of goal and objectives
(Papargyropoulou and et. al., 2014). The billing is made for purchase of goods, debtor's
collection for maintaining records of business. This helps in proper food production through
purchasing of goods and services.
TASK 4
P8 Methods for monitoring food production and explain how to identify and deal with variances
to ensure safe and efficient operation
There are different methods for monitoring food production adopted by manager of
Hazev Restaurant for knowing about various activities running in business. The different
variances and changes which occurs at respective place that are adopted for designing strategies
by restaurants are described below:
Providing Training to Staffs- It is regarded as procedures for defining various methods
to train staffs and employees in order to conduct activities, operation and work in proper manner
at given time period (Lautenbach and et. al., 2013). It is important for respective restaurant to
conduct training and development session and programmes for staffs so that they can work in
proper manner for preparation and production of food.
Equipment Maintenance- This is regarded as significant method that is adopted by
restaurant and hotels for production of food in effective and efficient manner. In context of
Hazev Restaurant they have to arrange training session where they should teach their employees
and staff for using of equipment, tools and techniques in effective and efficient manner. There
are some rules, regulation and policies which are made for food production that has to be
followed by respective organisation.

Proper Planning- This is defined as procedures and process adopted by firm for
conducting work in effectual manner. Hazev Restaurant has to make proper plans and policies in
order to help staffs and employees for conducting activities and operations in proper manner.
This also assist in maintaining record for food production. Therefore, it helps in achievement of
goals and objectives with proper planning.
P9 Possible effects of deviations to established processes and procedure
The need and demand of consumers are changing day by day which impact all types of
organisation for achievement of their set goal and objectives (Rasul, 2016). In case of Hazev
Restaurant, it has found that due to lack of communication among member staff create problems
in organisation. It is renowned and famous restaurant which focus on providing high quality food
to their users and consumers and fulfiling commitment for gaining business operations. With
change in time, it has found that there is reduction in food quality and unable to meet consumer
expectations. This leads to lose in trust among clients and failure to fulfils signed bonds with
parties. Therefore, it reduced brand value and goodwill in market.
Due to assurance of food quality leads to decline food production that is used in
providing to users at regular basis (Shiferaw and et. al., 2014). Along with these, decrease in
quality leads to faced various challenges in terms of consumer trust, expectation and so on.
Therefore, this situation leads to affect progress at future time period.
Thus, for resolving such challenges and deviation, respective organisation has to focus on
improving quality during food production that assist in building relation with consumers and
gaining of trust. This also enhances and rise productivity, trust and other with their consumers
and visitors.
CONCLUSION
From above report, it has been summarised that it is very important for restaurant and
hotel to follow proper rules and regulation for running activities and operations in market so that
good services can be provided to consumers and users. They have to conduct food management
process for their consumers so that proper health and food is provided to them. It also assist hotel
and restaurant for conducting business activities through maintaining quality of goods and
services. It is very important to adopt various methods, process and procedures so that

requirements of consumers are meet and achievement of goal and objectives with maintaining
standards.

REFERENCES
Books and Journals
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Azoury, K. S. and Miyaoka, J., 2013. Managing production and distribution for supply chains in
the processed food industry. Production and Operations Management. 22(5). pp.1250-
1268.
Boelee, E. ed., 2013. Managing water and agroecosystems for food security (Vol. 10). CABI.
Cai, X. and et. al., 2018. Understanding and managing the food-energy-water nexus–
opportunities for water resources research. Advances in Water Resources. 111. pp.259-
273.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Hussey, K. and Pittock, J., 2012. The energy-water nexus: Managing the links between energy
and water for a sustainable future.
Jayne, T. S., 2012. Managing food price instability in East and Southern Africa. Global Food
Security. 1(2). pp.143-149.
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production for managing an agricultural catchment. Environmental Modelling &
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Papargyropoulou, E. and et. al., 2014. The food waste hierarchy as a framework for the
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Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
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Shiferaw, B. and et. al., 2014. Managing vulnerability to drought and enhancing livelihood
resilience in sub-Saharan Africa: Technological, institutional and policy options.
Weather and Climate Extremes. 3. pp.67-79.
Online
What is a Standard Operating Procedure (SOP) and How to Write It. 2019. [Online]. Available
through: <https://tallyfy.com/standard-operating-procedure-sop/>.