Flavour & Food: Managing Food Production Report, London, UK

This report examines various food preparation and production systems essential for the food and beverage industry, emphasizing the importance of effective management and adherence to regulations. It explores different systems, including traditional, cook chill, cook freeze, sous vide, and centralized distribution, detailing their advantages and disadvantages. The report also analyzes the influences on the design of these systems, such as equipment, expert chefs, space requirements, and restaurant themes. It highlights the importance of considering factors like high equipment facilities, expert cooks, and the overall theme of the restaurant. The report then provides a comprehensive overview of the key underlying principles for planning food preparation and production, and key methods for planning food preparation and production. Finally, it discusses methods for managing food production, identifying variances, and the possible effects of deviations from established processes and procedures. The report is designed to provide the reader with a clear understanding of how to manage a food production venture.

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Explain a range of different types of food preparation and production systems...................3
P2 Influences on the design of a range of food preparation and production systems................5
TASK 2............................................................................................................................................8
P3 key underlying principles for planning food preparation and production.............................8
P4 Key methods for planning food preparation & production, providing specific examples to
illustrate different approaches.....................................................................................................9
TASK3...........................................................................................................................................11
P8 Methods for managing food production and identifying variances ....................................11
P9 Explain the possible effects of deviations to establish processes and procedures..............13
CONCLUSION.............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Food and Beverage industry is one of the fastest growing industry across the world
because nowadays individuals prefers to feed the quality food. Due to which Managing Food
production becomes an important task within the food and beverage industry in which food is
prepared or managed in an effective manner. Certain standards or policies are formed by
government of each nation so that quality food can be produced or delivered by the organisations
who are providing their services in food and beverage industry. Main reason behind formulation
of these policies is to protect the customers or users from unhygienic food. In addition to this,
food production or preparation is an important process within the organisation which are
providing their services in food and beverage industry. This is also very essential for these
organisations to follow regulations or legislations effectively so that any kind of difficulty not be
faced from the side of government authorities. Furthermore, managing food production is a
difficult task that can't be done without preparation or planning of each thing. Therefore, it is
essential for the established food service organisations to allocate each thing such as utensils,
equipments etc. before preparing food for the customers . This project is all about the opening a
new venture together with the friends and work on the effective decisions such as requirement of
finance, staff and equipment so as to conduct the business activities in a proper manner. Taken
organisation for completing this project is a restaurant whose name is Flavour and Food which
will open in London city of UK and offer high quality food to customers. This report will
discuss about the range of different type of food preparation and production systems along with
key methods for planning food preparation and production systems. At last report will covers
possible effect of deviations on the established procedures of organisation.
TASK 1
P1 Explain a range of different types of food preparation and production systems
Preparation of food is a creative skill which is used by individuals for cooking lunch,
meals or many other dishes for the desired customers. For completing this process talented and
skilled cooks are hired by restaurants so that hunger of customers can be satisfied in an effective
manner. Apart from that, food production system is a set of methods or procedures in which raw
ingredients are transformed into food for human consumption. In addition to this, food
production system is segmented in three parts such as input, process or output. In input, selected

ingredients, material, equipments are used so that food production process can be completed in
an effective manner. In cooking process, systematic procedure is applied by cooks so that
desired dish can be made easily and output is related with finished food product (Baldos and
Hertel, 2015). For example – in preparation of cake, production system will includes eggs, sugar,
flour in input, whereas, process consists of beating and baking of raw material so that good
output can be received in terms of cake. As per the given scenario, experienced chef is planning
for adopting different kind of food preparation and production system so as to launching their
own restaurant i.e. in London. Some of the food preparation and production systems along with
advantages and disadvantages are given as below:
Traditional – This production system is used by the theme based restaurants. In which,
raw commodities are purchased by specific shops of market, then old method of cooking like
chopping of raw material boiling of water and turns the raw material into finished goods is used
to serving the food to customers. Advantages and disadvantage of this method are given as
below:
Advantages-
 This type of method for preparing the food is very hygienic and can be stored for a long
time period.
 This method of cooking food has a clear process and therefore is the most simple method
of preparing the food.
Disadvantages-
 Preparing and cooking food by this method requires more time as it a lengthy method
compared to other methods.
 This process of cooking food is similar for almost same for preparing dishes and doesn't
enhances skills and expertise level of chefs.
These are the various advantages and disadvantages of preparing food through traditional
method of food production.
Cook chill – This is one of the common method which is becoming popular within the
restaurants nowadays. In it, food is prepared in simple or controlled manner which provide
flexibility in food service (Cai and et. al., 2018). It consists of full cooking of food in which food
is prepared after chilling and storage at controlled temperature and reheating before providing to
customers. This food can be keep for five days. This type of food production method is used by

event catering a lot as at the time of wedding or any other big function large number of
individuals are gathered together and this requires caterers to provide food in a large quantity
and moreover at the same time. Though this is the effective production system used by the event
caters to cook the food after chilling by using the simple method and then stored at a proper
room temperature. Then the prepared food is reheated at the time of serving it to the individuals.
This is the proper method used by the event catering system to provide fresh and hot food to the
various individuals.
Advantage Disadvantage Labour cost can be reduced. Decreases burn injuries. Allows better presentation of food. Reduce the wastage of food. Quality of food is controlled.
 Food can't be stored for a long time
period.
 Double efforts of cooks are required in
this methods.
 Large amount of time is consumed in
preparation of food through cook chill
method.
Cook Freeze - It is an another effective system in food production in which blast freezer
is required for storing cooked food dishes. This method consists of full cooking of food which is
started from storing of food items in a controlled temperature and ends at reheating the food item
while consumption. This method of food production consists of goods in, preparation of food,
blast freezing then reheating before serving to customers. It is the another important food
production method in which cooked food is stored in a big freezer so as to keep the freshness of
the product in a similar way. This method is used used by the catering events so as to serve
proper food services to the individuals or the customers. It also reduces the cost of the company
towards the requirement of the helpers of preparing the food at the same time when it has to be
served. Moreover it provides proper time to the caterers to cook the food and then serve it at
later time.
Advantage Disadvantage
 Freshness of food items are maintained
for a long time period.
 High investments of funds are required
for adopting this system.

 It reduces the cost of helpers within the
food production.
 Blast chiller can also used for storing
small quantity of food.
 It also helps the chefs in reducing
wastage from preparation of food.
 Not suitable for each kind of food
items.
 More efficiency is required for
preparing food items.
Saus vide – It is also known as vacuum cooking method in which food items are placed
in plastic pouch or glass jars then cooked in water at controlled temperature by steam and then
quickly cool and chill it. This method is mostly used for maintaining hygiene quality within the
food products.
Advantages Disadvantages
 It helps in retaining freshness of food.
 Wastage of food is less.
 This is fully automated system due to
which presence of cooks at all time is
not necessary.
 Huge amount of capital is required
while implementing this system.
 Can't be applied to all food items.
 Some time automated system leads
unhygienic in food products.
Centralised Distribution - It is a method in which receipts of products from suppliers
are organised at a single place then the desired quantity of products are supplied at the various
branches of restaurant or organisation (Campbell and et. al., 2016). This type of method adopted
by the restaurant helps in delivering commercial customers . Therefore centralized food
production methods involves the separation of production ad service components. In this method
food is centrally produced and distributed to the point of services.
Advantages Disadvantage
 Food quality is improved.
 Prices of products are cheaper.
 right level of hygiene is considered
while preparation of food.
 Not effective for long term.
 Customer may face delays in receiving
desired food product.

P2 Influences on the design of a range of food preparation and production systems
Factors that can affect the above discussed food production systems are discussed as below:
High equipment facilities for larger kitchen – This is the main factor that can affect
the whole centralised or traditional food production system because without specific range of
utensils or equipments food can't be prepared effectively which will influence the growth and
sustainability of restaurant in negative manner.
Expert Cooks- As when there are experts chefs in the respective restaurant it will lead
towards proper design of the kitchen. As with the efficient skills it helps in managing and
arranging all the equipments in the effective manner, so as to remove and reduce the damage as
well as the risk during preparing the food. With the help of expert cooks cook freezer method
can be employed within the respective restaurant and leads to providing effective services to the
customer. Moreover with the help of effective skills it leads towards keeping the kitchen in
hygienic manner so as provide quality and hygiene services to the customers.
Higher space required- When experts chef work in a respective restaurant it requires
higher and a good space so as to keep its tools and equipments in a proper manner as well as
proper space for cutting, washing, storing and preserving the food. This will help the chef to
provide better and quality services to the customer and leads to the proper design of the kitchen
in a effective manner.
Theme of restaurant- When the respective restaurant is providing some specialised food
theme to its customers it requires towards adjusting and developing the theme of the restaurant
in a proper manner. This will lead towards renovation of the kitchen and the restaurant in a
proper manner.
Conventional: This is the important method that provide expectations of customers at the
time of entrance in the restaurant. In other words, conventional planning is turning the
expectation of customers into satisfaction. This kind of planning ensures the owner of restaurant
about satisfaction of customers along with managing of inventory systems of food products that
will be used in future and helps towards proper design of the kitchen. This kind of planning
prove beneficial for the new restaurant as through it they will be able in using raw ingredients
for long time period in restaurant.

These are the effective design of the skills of the expert chef which helps towards
designing the kitchen in a effective manner and leads towards attracting the customer in a proper
manner (Dani, 2015). Apart from that, there are several factors that should be considered by
owner or chef of restaurant while implementing food production system within the workplace
for preparing food because these factors can influence majorly in designing and preparation of
food products. Some of them are given as below:
 Food Storage and display: This is one of the main factor which has to be considered
while implementing best production system within the restaurant. In it, a specific
equipment such as refrigerator has to be placed in restaurant so that food products can be
stored or used for a long time period. In context to respective restaurant , chefs or owners
should considered this factor effectively because without it hygiene quality of food will
not be maintained for a long time period that will affect negatively on the food
production systems. So that, it is very important for the owners of restaurant to
implement some effective food storage equipments such as blast chiller, refrigerators etc.
within their restaurant so that effective quality in food products can be offered to
customers.
 Cooking range: Cooking range includes electrical and gas equipments is also an
effective factor that should be considered by owners while implementing food production
system in restaurant. In addition to this, this factor is related with health and safety of
employees who will be perform their duties after opening of restaurant. This factor
should be considered effectively by the managers of Flavours and food restaurant
because if effective equipments such as placement of gas cylinders from outside of
restaurant, fire extinguisher, alarm systems within cooking place etc. will not be
implemented at workplace. Then, it will leads fear or frightened atmosphere at workplace
which is not beneficial for profitability of new restaurant. Therefore, it is important for
owners of new restaurant to implement some effective equipments for cooking range so
that growth or sustainability can be achieved in marketplace.
 Ventilations: This factor is also related with health and safety of employees which
should be focuses by the owners while implementing food production systems within the
restaurants. In this those equipments are included which are necessary for health and
safety of employees and customers. For example – If proper ventilation systems will not

adopted within the restaurant then it will pose negative impact on the food preparation
and production systems. So that, it is important for owners of Flavours and food
restaurant to implement some effective equipments such as chimneys or steamy fumes
for removing gas or humidity from the restaurant. This is beneficial for the growth and
success of restaurant in marketplace (Giertz,Caballero and et. al., 2015).
 Pest Control: Inconsideration of this factor can influence the profitability or growth of
restaurant in negative manner because in cooking areas pesticide or insecticides can
occurred which can harm the quality of food products. Therefore, it is very important for
the owners of new restaurant to recruit experienced housekeeping staff members so that
pest can be controlled effectively. This will prove beneficial for the new restaurant in
providing hygiene environment to their customers.
TASK 2
P3 key underlying principles for planning food preparation and production
Food preparation and production is a continuous process which assists the food and
beverage organisations in gaining growth and success in marketplace. In addition to this, this
process also helps the restaurant in making good brand image and wealth of firm in mindset of
customers. There are some principles which should be consider by the owners of Flavours and
food restaurant in preparation or production of food. Some of them are given as below:
Purchase – It is the first and the foremost thing which should be planned first, from which the
food production process is started. In this the principle that should be designed by the owners or
chef of new restaurant is given as below:
 Purchase raw material from approved or reputed suppliers – Purchasing of food
product should be done for the restaurant from the government approved suppliers
because if wrong type of raw material will be purchased then it will negatively affect the
quality of food. Therefore, this principle should be considered while purchasing raw
materials for restaurant.
 Buy food products as per the specifications or seasonality – Buying of food product
should be done on the basis of specification or seasonality so that food products as per
the seasonality can be provided to the customers.

 Determination of packaging or expiring date – At the time of purchasing, this is the
main thing that should be consider by chef or owners of restaurant because with the help
of it, restaurant will be able in maintaining their good brand image in mindset of
customers (Gouel and et. al., 2016).
Specification – Meat or other food products should be purchased by following several
specifications which are given as below:
 Fresh food products will be ordered by determining their grade, variety, size or weight
per container.
 Meat products or seafood products should be purchased through determining their
species, rates, size or packaging.
Sourcing it – This is the foremost thing that must be consider by the owners or chefs of
restaurant while purchasing raw material of food products for the restaurant. There are some
principle of this thing which are given as below:
 Chef or owners of restaurant should consider each laws or legislations related with food
and safety so as to keeping strong sourcing of restaurant.
 Pesticides controlling procedure should be followed by owner or chef of restaurant so
that customers wouldn't feeling embarrassed while having food within the restaurant.
Delivery or Issuing – In delivery or issuing of food products to the customers within the
restaurant some principles should be considered by the staff members of restaurant. Some of
these are given as below: Condition of facilities and equipments – Internal conditions of kitchen should be good
so that fresh food products can be delivered to the customers. As the restaurant will be
introduced in upcoming time of period at London location then this principle must be
considered by the owner or chefs of Flavour food and restaurant. Principle of nutrition: While preparing food this is the foremost thing that has to be
consider by the chef or owners of Flavours food and restaurant. According to this
principle, chef should consider the diet plan and nutritions so that accurate quality of
food product along with nutritions would be provided to customers.
Storage – There are several storage principles that has to be concerned while storing the food
products in restaurant. These principles are given as below:

 Temperature of food – This is the key principle in delivery or issuing of food products
to customers because without measuring quality or temperature customers feel
dissatisfied while feeding food which is not beneficial for the growth or success of
restaurant (Jalilov and et. al., 2016). Stock control or purchasing – Most of the food items are sold on the basis of
seasonality so that owner or chef of new restaurant has responsibility to maintain the
inventory of raw food products for a specific time of period. So that any kind of
difficulty not be faced during the inspection of food regulation authorities of UK.
P4 Key methods for planning food preparation & production, providing specific examples to
illustrate different approaches
In order to prepare and produce the food in effective manner, it is the first thing which
should be planned by the experts which is engaged in food and beverage industry across the
globe. In which, they have duty to maintain effective quality or quality of food product along
with saving additional cost. As chef of Flavour food of restaurant planning should be very
essential because through this they will be able in determining cost and quality of product,
determining nutritions for preparation of food products. With the help of it, chef within the
restaurant will conduct its functions of performing the check list in effective manner and
estimating the quantity of the food products that needs to be prepared for satisfying the needs of
customers. This will help their their new restaurant to attain higher profitability and growth In
context of new restaurant, food planning such as Italian, Greek, French etc. demand and supply
of customers, requirement of food products along with nutrition are the main things that should
be consider by the expert chef within the respective restaurant so as to offer services that meets
the demands of the customer. Moreover while producing and preparing the food amount of
finance should be considered so that accurate food would be prepared. Essential method for
food preparation is given as below:
In order to open a food business in partnership form it is necessary for the partners to
think about the resources such as employees, finance and advanced technology required so as
properly prepare and produce the food. It also determines purchasing of the raw ,materials and
finished place from where to purchase and appropriate measures such as how safety of the food
can be maintained such as with the help of proper hygiene.

Planning regarding to purchasing of raw materials will be done from a well recognised
store so as to ensure higher quality. Moreover before purchasing the raw materials and the food
products it is necessary to ensure proper specification of the food products such as
manufacturing and expiry date are the most important. Moreover it also requites to unde4rtand
the proper legislations related to safety of food management as it also determines that food
should be stored at a proper temperature so as to maintain the quality and the freshness of food.
In addition to this for the principle of sourcing nutritional factors should be analysed so as to
maintain the health of the customers in an appropriate manner.
Convenience: In it, convenience is the part of planning in which the frozen food product
will be reheated when it will be required so that time or cost of restaurant will be saved in an
effective manner. This planning is beneficial for the growth and success of restaurant in London.
This kind of planning is done when the choices are more and chef have to select the best food
product for serving in this condition this type of planning is preferred by the owners or
restaurant's chef (Koehn, 2015). It is also important to remember that all customers does not
prefers to high quality in food products so that in this case cost or time of restaurant can be
saved.
Centralised: In this kind of method, food products are prepared at single place then
transporting it to some different place to be served. This kind of method can be adopted by the
owners of restaurant as this will lead them towards growth and success in a shorter period of
time. This method is becoming popular in nowadays within the food and beverage industry
because most of the customers prefers to feed food at their own location. Due to which this
method is largely adopted by the organisations for taking growth and sustainability in market.
Apart from that, this method is most costlier than the convince and conventional food
preparation systems
TASK3
P8 Methods for managing food production and identifying variances
Food production is a process which is concerned with converting raw material food stuff
into a prepared food, that is ready for service. In context of Flavour and Food, chefs and
managers are responsible to deliver safe food at the dinner table. As production of food involves
a huge process, it is more of a challenge to monitor activities related to food production.

Managers of respective restaurant has identified some methods in order to tackle and monitor
activities related to food production, which will help them to identify variances in a way to deal
with them.
Methods Applied by Managers
Planning:
It is an important element to carry out activities in an efficient manner in every
restaurant. Flavour and Foods restaurant uses planning as a method, so as to monitor and
determine quality of food operations. Effective planning as a tool benefits managers and chefs of
respective restaurant to determine demand-supply of unprocessed and raw food. Inventory
managers can make use of this information to check stocks available in warehouse, to determine
the re-order point, transportation cost which needs to be incurred to get raw materials to
warehouse. A good planning will certainly help managers of Flavour and Food to efficiently
conduct the activities of restaurant in a systematic and efficient by utilisation the resources to it's
full capability (Laffy and Walters, 2016). This tool also focuses on creating effective budget
which aids managers of respective restaurant to monitor business in a proper way.
On the contrary, it is not possible every time for a manager to determine a proposed
budget in a timely manner which can create a variance. As the planned budget can or may take
place and occur at a different time period. This particular variance can be recognised by mangers
in a particular manner by keeping a regular track of activities. So that if this particular variances
occurs during the time of operations, it can be handled by him in a right way and by which
impact of this time variance gets reduced. In the future context, planning also ascertains
managers of Flavour and food to predict and forecast, the date and time related activities and
budget planning in an efficient manner. This can avoid the hindrance which may be created by a
variance. In context to the above methods of purchasing raw materials, it requires the chef so as
to plan how much of the raw materials need to be purchased so as to properly prepare the food in
the effective manner. This planning could be effectively monitored by overseeing that
purchasing raw materials is able to fulfil the demands of the customer for a particular time
period, and if there is any deviation in the planning it leads to proper framing of strategies
regarding purchasing raw materials in a effective manner.
Maintenance of Equipment:

As the process of food production involves a lot of stages and is a complex task. It
becomes essential for chefs and managers of Flavour and Food to ensure that the machines and
equipments used are in a ready condition for use. Knowledge about the tools and equipment is a
must for the staff. Chef of respective restaurant must train his managers and staff in an orderly
manner to make sure efficient functioning of the restaurant. Training provided will help the staff
and managers to handle equipFood Production Methodsments in case of any malfunction. This
method of maintenance and training, will help chef of Flavour and Food to effectively monitor
activities related to the working. Demand of the customers will get met on time which will help
in more customer satisfaction.
On the other hand, variance can be identified if due proper training is not provided to
staff and employees of Flavour and Food. This will hinder activities of respective restaurant as
they will not be able to achieve excellence in providing services to customers. Further, they will
find a difficulty in operating machines and equipment as they does not possess adequate
knowledge. This particular variance can be dealt by respective chef through giving proper
training to it's staff members in order to perform operations of respective restaurant in an
efficient manner. It is considered with issuing and delivering services to the customer, it is the
responsibility of the chef within the respective restaurant to ensure that all the tools and
equipments are working in the effective manner. It also determines the need for the maintenance
and design of the equipments in the effective manner so that quality food services can be offered
to the customers.
Adopting tools and Software:
By using an effective software the food manager of Flavour and Food carries out
monitoring of food production. This helps to ensure that manufacturing of food is being
executed in a manner, that the quality and quantity of items pertain to the standards set by food
& beverage industry. QMS (Quality Management System) software has been adopted by
respective company in order to ensure that the different areas of restaurant comply with the
quality and other essential aspects. This helps the entity to cater to the needs and demands of
customers and attaining maximum satisfaction from them. This ultimately results in increment of
profits and staying ahead of competitors (Maseyk and et. al., 2017).
Online monitoring systems have some glitches which lead to generation of variances.
The occurrence of these technical faults creates a barrier in working operations of respective

restaurant. These variances can be ascertained from the inefficiency of the system during the
check, when quality of food does not match with the set standards of quality. This hindrance can
be avoided by chef of Flavour and Food, by appointing a technical person who is having proper
knowledge and the capability to handle the software. This will ensure that glitches and faults can
be properly dealt with. Adopting to effective tools will help the chef within the proper restaurant
to check the nutritional level of the products so as to ensure that proper food products with high
nutritional value is offered to the customers on a larger scale and results in maintain health of the
employees. Therefore it is very necessary for the owners and chefs within the respective
restaurant to use the software to check the nutritional value of the products and provides
customers with healthy life style.
P9 Explain the possible effects of deviations to establish processes and procedures
Satisfaction is regarded as the main factor which drives organisation working within
hospitality industries to constantly undertakes steps for enhancing business procedures and
ensuring orderly conduct. Customer expectations are quite high in respective industry type and
to provide satisfaction to customers, enhanced productivity and quality of food needs to be
attained and maintained. It is probable that an organisation may not be able to meet the
standards of quality and hygiene set by Food & Beverage industry. The difference between the
actual and targetted performance can be termed as deviation. Deviations can occur on part of
quality standards. This deviation has made suffered Flavour and Food with lack of customer
satisfaction and customer attrition. The effects of deviations that may possibly occur on part of
the quality of food stuffs are:
Hygiene standards- Cleanliness and hygiene are considered as one of the most important
factors in hospitality industry. For instance, in context of Flavour and Food, if the restaurant
does not comply with standard hygiene structures of this particular industry than the customers
will get dissatisfied from the ambience and hospitality of the restaurant. This will result
respective restaurant in decline sales and lesser profit margins.
It is essential for managers of company to comply with set standards of hygiene, in order
to avoid deviations. Otherwise, it will impact the respective entity in a negative way
(McClanahan and et. al., 2015). Deviations on part of hygiene can result from many factors
such as, food being prepared on a kitchen surface is not clean enough and the employees of
Flavour and Food, are not tidy and don't follow a set hygiene structure. Morover When the

extent of deviation exceed the acceptable benchmark, it becomes a matter of concern for the
entity as this implies that the quality and hygiene standards of restaurant are not aligned with the
requirements of law. Such deviations when exceed the acceptable benchmark tends to generate a
sense of negativity within the customers as their needs and demands can not be fulfilled in a
desirable manner now. For instance, If deviations are found to be large within Flavour & Food,
it will lead to dissatisfaction among employees. When the food prepared by restaurant
management does not meet the expectations of customers in terms of hygiene, quality or taste,
they intend to shift their focus from the entity thus resulting in a decline in sales as well as
profitability of company.
Difficulty in attracting larger number of customers- - If the quality of food being served
is not of good quality, and staff members of Flavour and Food is not well equipped and effectual
enough, this will directly impact its customer base. The inefficiency of staff and bad quality of
food will lead to a customer shift from respective restaurant to another one. Incompetency to
serve and not focussed enough to provide good services to customers will lead to such losses.
This incapability and incompetency may lead to frustration and anger for respective entity.
Decrease in profitability of the restaurant- - When the staff or the chef of the restaurant
is not able to conduct its business operations in a effective manner, it will decrease the
profitability and productivity within the respective restaurant in a effective manner and will
ultimately lead to loss of customers and will make difficult for the restaurant to maintain its
sustainability in the complex business environment. In such case employee issues should be
considered and immediate suggestions should be provided so as to increase productivity of the
employees.
Recommendations to SOP
From the above discussion through which deviations within Flavour and Food can be
decreased, are presented as follows:-
Provide services as per the requirement of the customers- This is an effective
approach which should be used by the owner or the expert chefs within the restaurants so as to
provide qualitative services to the customers, ensuring higher quality. This approach if adopted
by the restaurant helps them to target larger number of customers and leads towards
maximisation of profitability and productivity. (Miller and Hauer, 2015).

Effective Quality Management System- It is recommended that, the manager of Flavour
and Food restaurant should adopt an optimum Quality Management System, so as to ensure that
the quality of offerings is of satisfactory level. This will ensure the accomplishment of needs and
preferences of customers who are the ultimate source of revenue generation for the respective
restaurant. By an effective QMS, management of F&F can also get benefited in achieving
optimum utilisation of its resources and maintaining standards of quality of food.
Strong Monitoring Procedures- It is suggested that, management of respective company
is required to have a check on the operations of the company on a regular basis. This can be
ensured, if F&F forms a standard procedure and appoints an incharge who will be responsible to
conduct the activities of respective restaurant in a systematic and orderly manner. This will
benefit organisation in achieving efficiency within its operations and exercise control in case of
any fault during the performing of operations. With enhanced efficiency satisfaction of
customers can be gained, which will result into increased profits for Flavour and Food.
CONCLUSION
On the basis of above discussion, it can be said that food production and quality
management are two essential aspects for a business organisation. This is so because these are
the components upon which the business activities of a restaurant are based. Further, it has been
analysed that management of food production is essential for a restaurant as this aids the entity
in providing products which can cater to the needs and demands of people. In addition to this,
there are numerous principles, methods and processes of food production which should be taken
into use by a company in order to ensure effective conduct of business operations. Satisfaction
of customers is regarded as a facilitating factor within hospitality industry and this should be
given due focus by the respective restaurant in order to gain high stake in market place and
enhanced profitability. Food preparation should be done by entities while taking into
consideration the quality, hygiene and cleanliness of premises. It has also been comprehended
that application of effective quality management and compliance structures ensure that entity
operates as per the standards set by specific business sector and thereby lead to optimum
performance by establishment. It has been recommended that company should adopt effective
QMS, strong monitoring procedures and a customer centric approach to take a control over
deviations happening within organisational premises.

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