Food Production Management: Systems, Planning, and KPI Analysis Report

This report examines food production management within the context of a new restaurant, "La Villa Restaurant." It explores various food preparation and production systems, including baking, frying, cook-chill, and cook-freeze methods, and discusses the factors influencing kitchen design, such as workflow, ventilation, and adherence to regulations. The report also outlines key principles for planning food production, including purchasing, standard operating procedures, and food safety. Furthermore, it delves into the methods for planning food preparation, considering factors like food types, customer demand, resource allocation, and cost management. Finally, the report addresses the resources required for consistent food production, processes to ensure effective resource management, standard operating procedures for meeting business KPIs, and methods for monitoring food production and addressing variances. The report concludes with a discussion of the possible effects of deviations from established processes and procedures.

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1. Types of food preparation and production systems.........................................................3
P2 Influences on design of a range of food preparation and production systems..................4
P3 Key underlying principles for planning food preparation and production........................6
P4. Key methods for planning food preparation & production..............................................7
TASK 3............................................................................................................................................8
P5. Resources required to deliver consistent, safe and timely food production operation.....8
P6 Processes and procedures required to ensure resources are managed effectively and
efficiently................................................................................................................................9
P7 SOPs to ensure food production meets business KPIs....................................................10
P8. Methods for monitoring food production and dealing with variances...........................11
TASK 4..........................................................................................................................................12
P9 Possible effects of deviations to established processes and procedures..........................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food Production is termed as a process within which raw material get transformed into
ready-made products as to make suitable for human consumption. thus, it is essential for food
processing industry to effectively take advantage of numerous form of scientific research as to
manage different sections within hotel, bars, restaurant and more such as, packing, cleaning,
preparing, segregating and more (Baral, Stork and Kasel, 2014). Managing food production is
one of the most important component which is required to be effectively undertaken by
hospitality industry. Present report has been conducted on, the new “La Villa Restaurant”. It is a
new venture which is initiated in London. Restaurant will be going to offer numerous range of
fast food with nutritious components in order to attract health conscious individuals. in this
report formative discussions have been made on, food production system along with influence on
design. In addition, with this report include, key principles with methods for planning food
productions. Lastly report covers key performance indicators along with monitoring food
method.
TASK 1
P1. Types of food preparation and production systems
Food preparation can be said to be the creative skills that are essential for preparing
meals, lunch, breakfast in many houses. In this regard, talented cooks are hired for cooking in
restaurants, hotels and small cafe outlets etc. A production system is a systematic set of
procedures with well designed interiors buildings that includes processing system which has
inputs like manufacturing raw food products from farmers, converting those goods in preparing
quality dishes which result in serving to huge population through effective use of transportation
channels all across the globe.
There are various factors which tend to influence the choice of food production system all
across the globe. These include the nature of food to be made, scale of production, availability
of finance, extent of quality required while preparing food, time limit in which food has to be
prepared. As per the present scenario, an executive Chef is planning for adopting different types
of food preparations and production system while introducing a new restaurant for effective
growth of business.

Different types of food preparation / production methods:
There are various types of food production or preparation methods of which some are
briefly explained below:-
Baking:
For preparing food, various baking processes can be used by cooks like boiling, blind
baking, blanching, coddling, pressure cooking and many more. While analysing the working
within The La Villa Restaurant, the Chefs are implementing baking and braising methods for
preparation of food in this restaurant. They are giving training to stewards in designated kitchen
for productive results which helps them to grow their business.
Frying:
This method is taken into use for cooking any food item in oil or other fat consuming
edibles goods. While frying, some of the tools like pan frying and deep frying are used daily in
kitchen. As per the Chef of The La Villa Restaurant, deep frying is taken into consideration for
preparing all dishes which are ordered by customers. The staff of food preparation department
effectively focuses upon health and safety of themselves while cooking food for consumers.
Cook chill:
It is a method used in production system in which the food item is frozen by cooking at
(0-3 degree Celsius or 32-37 degree Fahrenheit) low temperature. The chef of The La Villa
Restaurant uses this method for preparing food and instantly serving hot dishes to customer who
are visiting their new outlet. This technique is cost effective and requires handful of human
resources while working on the associated machines.
Cook Freeze:
This is yet another process in food production which makes use of blast freezer for
storing cooked food dishes as well as beverages in refrigerator. For improving catering
operational activity in production department of The La Villa Restaurant, group of executive
chefs have decided to implement cook freeze equipments for deep freezing the food packets
which allows effective use of kitchen staff member for generating good revenue in business.
P2 Influences on design of a range of food preparation and production systems
In a hotel or a restaurant need to consider various factors or elements while designing
food preparation and production system. This is so because through it they able to conduct their
activities in effective manner which help in attaining high profitability ratio and goodwill at

market shares. In context of The La Villa Restaurant there are various factors which are consider
by them in order to conduct their work in effective manner as well as also help in designing
kitchen effectively. There are several factors which are consider by a restaurant owner and its
manager while developing kitchen at The La Villa Restaurant, some of them are explained
below:-
 Type of Kitchen: Now days there are various design of kitchen are available at market
which attract more and more peoples. In respect of The La Villa Restaurant there are
various types on which kitchen are based such as theme based kitchen- in this whole
kitchen of restaurant is will be based on particular subject or theme which attract
customer. On the hand second factor which must be consider by respective hotel is source
of ventilation so that chef, staffs and customers didn’t feel suffocated. By adopting they
respective restaurant able to design kitchen which attract more and more customers.
 Effective and safe work flow: Now a day it is in trend that everyone is adopting
effective and safe work flow system which also save energy which can be reused next
time. Through this restaurant and hotels able to save nature as well as environment and
for this they adopt various type of natural energy. Such as use of solar energy for
generating electricity, use of rain water and many more. In respect of The La Villa
Restaurant through this they able to design kitchen which is effective and based on
renewable resources as well as it will save energy. This type of kitchen help respective
hotel in attracting more and more customers and encourage them to visit their restaurant.
 Rules and regulation requirement: While a person or an individual operating its
business at hospitality industry they need to follow various types of rules and regulation
so that they conduct their work in effective manner. This will also develop guideline for
respective business which helps them in expanding their business. In respect of The La
Villa Restaurant they adopt various type of rules, regulation and policies so that they
operate in effective manner such as food safety policy which describe about standard
related to food and drinks which are going to serve in front of customers. Along with this
they also adopt hygiene and health rules which will describe about how to develop as
well as maintain cleanness at workplace of respective restaurant including kitchen and
other areas.

Above mention are some essential factors which are considered by The La Villa
Restaurant while designing their kitchen which will also include production and preparation
system.
P3 Key underlying principles for planning food preparation and production
In a hotel or a restaurant there are various key principle that will necessary to consider
during conducting design of food preparation a well as production. This so because through it
they able to prepare their food as well as drinks in attractive manner which attract as well as
encourage customers to buy it. In respect of The La Villa Restaurant they adopt diverse type of
key principles which are related to purchasing of products, food safety and Standard Operating
Procedure. By adopting these principles they able to serve their customers as well as visitors in
effective and health food as well as dinks which are like by visitors. In this they also consider
various factors in this some of them are given below:-
 Purchasing: This factor is refers to purchasing of products which are required in a hotel
or restaurant in order to serve customers according to their needs and requirement. This
will include all the cost may incur in procurement, purchasing of food ingredients,
designing of menu, planning of recipes and many more. In respect of The La Villa
Restaurant they develop proper budget in order to purchase fresh as well as quality
products and ingredients which are required by chef for preparing food. Along with this
they also include planning of menu as well as recipes in this that will be offered by
respective restaurant to their potential and effective service users.
 Standard Operating Procedure: This refers to principle which is adopted by a hotel or
a restaurant in order to develop as well as maintain effective standard of their provided
products and services. Along with this it is necessary for a restaurant to adopt these
principles because they provide them a guidelines which help them in preparing food as
well as drinks which are like by customers and which is also health. In respect of The La
Villa Restaurant they develop as well as maintain proper standard operating procedure
which include standard related to quality of food products as well as it will also ensure
about consistency of food. By adopting this respective restaurant able to serve effective
and health food to customers that makes them happy as well as satisfied.
 Food Safety: It refers to that principle which is followed or adopted by a hotel and a
restaurant in order to maintain safety of food products and ingredients at their workplace.

In this respect they may adopt various types of practices and products such as cleaning,
pest control and many more. Through this they able to develop as well as maintain proper
food safety at hotel and restaurant. In respect of The La Villa Restaurant they adopt
numbers of practices in order to maintain as well as develop food safety at workplace
such as pest control, proper cleaning, conduct chemical control, develop proper standard
for food holding and storage, food handling, supply and many more. By adopting these
factors respective restaurant able to maintain food safety as well as they also able to serve
their customers health and quality food products and drinks.
By adopting all these key principles The La Villa Restaurant able to conduct as well as
operate their business in effective manner which help them in serving quality and safe food to
customers.
P4. Key methods for planning food preparation & production
Food preparation & production is one of the necessary aspects for every restaurant to
have effective control on quality or quantity of preparation to save additional cost. As per the
chef of The La Villa Restaurant, planning is a vital tool whose role is to estimate how much food
is necessary, checking demand & supply, time estimation & time to deliver it. Hereby, role of the
chef is to execute work with the support of a checklist and estimate an actual requirement of food
to be produced. With respect to The La Villa Restaurant, food planning is done, such as types of
food (Italian, Greek, and French), customer demand & supply, resources required, tools &
techniques to cook food. During food preparation & production, chef is required to take into
consideration the budgetary & cost accumulation to pursue on accurate food preparation or
production. Hence, it is compulsive to look upon the convenience of customers and to produce
food accordingly. All these constitute a vital part of the overall food production plan within The
La Villa Restaurant.
There are various methods through which planning for food preparation and production is
executed. The first and foremost way is to collate the data pertaining to requirements of
customers in order to develop food in accordance with that. Further, another method is to make
use of experience and devising training to staff in order to make them capable of preparing menu
as per the equipments as well as services available. Yet another crucial method related to
planning is to exercise cost controls while purchasing food. Cost efficiency is inclusive of

calculation of sales mix along with balance of pricing and offers. Further, constant training is
rendered to employees in order to maximise the productivity and output given by the staff.
Availability of sufficient human and physical resources is essential to ensure execution of tasks
as per the styles of menu. In addition to this, an effective team structure is devised within The La
Villa Restaurant in relation to various types of food preparation as well as production systems.
Lastly, a crucial and essential method is the development of a backup or contingency plan to
make sure that work is being executed as per the requirements of the restaurant.
TASK 3
P5. Resources required to deliver consistent, safe and timely food production operation
It is essential for each and every organisation to effectively offer their products and
services in a very effective manner that are furnished by them. Within hospitality industry food
sector acts as a one of the crucial element which require uniform consistency thus, it is essential
for organisations within hospitality industry to maintain best form of quality, in this food
services are required to maintain adequate food standards with the help of which retention of
customers can be insured. In addition, with this it is also essential for restaurants and other
related sectors within hospitality industry to deliver services in timely manner. In context with
The La Villa restaurants delay in customer service is one of the major factor that lead towards
customers turn over.
It is important for food producing organisation to effectively maintain standard of services
that are offered by them (Misra, 2014). Thus, it become essential for The La Villa restaurants to
offer best services with the help of which they can able to attract large base of customers on
regular basis with the help of which organisation can lead towards high profitability. In addition,
with this by providing qualitative food to customer’s restaurant can able to increase their market
image. In order to fulfil this restaurant is required to maintain high Responsibility in term of safe,
clean and hygienic standards in serving of their food. For example, restaurant is required to
ensure safety of food, for this they can take advantage of hazard analysis and Critical control
point system (HACCP) with the help of which they can able to identify and Critical control
points (CCP). In context with existence of physical hazards, bacterial and chemical in food. In
addition, with this, with the help of some of the strategies restaurants can able to measure safety
of their foods.

In addition, with this, it is essential for The La Villa Restaurant to undertake certain
emergency plan with the help of which they can conduct a procedure by insurance safety of
employees along with customers in any kind of crisis. For example, in the situation of
emergencies food service personals can be informed with any kind of procedures that create
impact on food safety. In addition, with this, is essential for employees in the La Villa
restaurant’s to effectively follow process that are related to handling food safety in the situation
of emergency along with this they are required to maintain confidentiality as to ensure security
which acts as an issue. In addition, with this it is also required to be aware of implications in the
situation of any kind of issue that arise in menu change. Along with this in the situation of when
the food is no longer wholesome due to improper holding potential contamination, fumes,
temperature, smoke, fire. Thus, it become essential for employees within The La Villa restaurant
to effectively insure and follow these guidelines along with this it is also essential to clean
containers before use. In addition, with this, restaurant manager has responsibility to formulate
strategies used in context with food safety concerns in the situation of emergency. They also hold
responsibility to instruct staff and communicate procedures on regular basis further by providing
safe food handling directions in emergency situation with this, The La Villa restaurant
management can effectively able to offer well effective and best services on continuous manner.
P6 Processes and procedures required to ensure resources are managed effectively and efficiently
In every restaurant, there are numerous resources as manpower, raw materials and energy
which is in needs to manages accordingly and effectively to gather its outcomes into defined way
and manner. As a chef of the La Villa Restaurant the great, resource management is vital to do
utilisation of resource management to ensure customer's needs or wants. During food production,
resource is need to be managed by chef or other people so as to excess cost and time in acquiring
new one. The La Villa Restaurant the great is necessary to utilises processes such as resource
allocation, analysis of the demand & supply to utilises resources to led complete production of a
food and process for its preparation to satisfy customer's. For the purpose of The La Villa
Restaurant the great, resource managerial procedures will be beneficial to be considers to takes
care of business or customer's needs in an appropriate manner. Thus, it’s a primary responsibility
of the chef to do strategic planning and also should go for resource allocation to save time and
extra cost out of a food production. In context of The La Villa Restaurant the great, processes or
procedure for resource management are as follows:

Capacity and Demand Management: Its necessary to do complete estimation of valuable
resources by the chef on level of what resources are required, at what quantity and quality level
analysis too. It’s a main duty of the chef to first check current available resources and then
estimation on demand & supply. This will be done by making correct checklist to know future
requirements of the resources. Chef of this leading hotel needs to be realised that, resources
required such as raw foods, grains, vegetable must be available at the right point of time.
Resource Utilization: It’s a proactive process with the help of which utilisation of any
given inputs takes place (Lockwood, Alcott and Pantelidis, 2018). It’s a major duty &
responsibilities of chef of this restaurant to ensures that right resources or inputs at right time at
right duration. Resources such as electricity, gases, food etc., will needs to be relevant and
planned, so as to save an excess cost out of a resources.
Progress and time tracking: In this, progression in managing resources would be led and
also track purchasing of a resources into an effective manner or way. This helps to involves buy
and storing of a material at the right places. This would help the chef of La Villa Restaurant to
track on progress for buying new material and keeps its right information.
P7 SOPs to ensure food production meets business KPIs
Key performance indicators acts as a business metrics with the help of which managers and
corporate strategies can effectively able to track and analyse factors that can be lead towards
organisational success (Barrett, 2013). Standard operating procedure termed as a one of the
effective management systems with the help of which organisation can assure quality along with
control in order to prevent error along with communication process in well effective and
standardise manner. In this it is essential for organisations within hospitality industry to denote
written set of instructions in a documented manner as to facilitate consistency in quality of the
products. In context with, The La Villa restaurants with the help of creating document that
includes continuous recurring options organisation can effectively able to offer services in best
effective manner. It has been analysed that company is looking forward to provide well effective
services for which it is essential for them to follow instructions in order to ensure high quality of
services.
It is the responsibility of The La Villa restaurant management to write clear instructions for their
employees in order to ensure that their employees are well known with their responsibilities
which are required by them to perform in a well effective manner. With the help of these

measures organisation can effectively able to reduce errors in addition with this it is essential for
restaurant to provide safe working environment to their employees with the help of which they
can further insure long term detainment from their employees. In addition, with this in order to
increase employees work performance it is essential for restaurants to offer well effective
training and development courses as with the help of this restaurant can effectively able to
accomplish their goals and objectives in a well effective manner while ensuring long term
sustainability. For example, key performance indicator of The La Villa restaurant is towards
providing services to their customers in affordable price range as to increase customer base while
increasing their loyalty towards organisation.
P8. Methods for monitoring food production and dealing with variances
Food production processes are carried out within The La Villa Restaurant where ample
numbers of methods are implemented by managers to identify and solve the variance for
effective flow of activities. Some of the most crucial and important methods for monitoring of
food production and dealing with variances are mentioned below:-
Inspection, observation and Equipment readings: Regular inspection takes place at
frequent intervals for improving the efficiency of equipments. Also, observation method is taken
into use in order to identity variance between actual and desired output. Further, hereby workers
are duly trained for repairing machines if fault arises in the process of food production
department. The analysis conducted upon The La Villa Restaurant implies that the chefs have
given training sessions to their employees for repairing equipments. Henceforth, this helps in
precisely maintaining the machines such as cooking range, ventilators in kitchens to improve
flow of production process and inflating productivity of work. This allows manager of the
restaurant to retain the quality of food.
Mechanism for monitoring: This method includes the monitoring of a number of
aspects such as production yield, cost, stock rotation as well as waste. Also, this is concerned
with the identification and analysis of risks and assessments in order to achieve food safety at all
times. In this regard, The La Villa Restaurant makes use of strict monitory mechanism for
ensuring that the work is going as per the production standards stipulated by entity and health &
safety legal bodies. Further, monitoring is also done in order to gain knowledge whether the
adherence to regulations and rules take place in relation to the usage of food production

equipments. All of this provides assistance in provision of high quality food to duly cater to the
needs and demands of customers.
Performance management: This method involves the analysis and evaluation of
performance associated with production of food items to satisfy ample amount of consumers.
This method is widely taken into use as a monitoring technique within service sectors like
hospitality industry. With respect to The La Villa Restaurant, management has made use of this
method in order to ascertain the extent of alignment of employee performance with requirements
of quality, safety and food presentation. Further, the evaluation of performance is done within
the respective restaurant to ensure that the food presentation pertains to the standards of quality
so that maximum contentment of customers can be attained.
TASK 4
P9 Possible effects of deviations to established processes and procedures
In the situation when, food facility diverges from the critical control points (CCPs) within
their HACCP program, this can lead towards numerous reasons. In this situation it may include
the reason of CCP itself failed along with the compliance of staff as to abide HACCP plan. As is
a CCP fails, it is normally identified by an individual to monitor in the process of CCP check
(Resh, 2016). For instance, metal detector can fail to identify one of the check pieces and internal
temperature can be too cold for the purpose of cooking CCP. In this it is essential to work
towards insuring and control hazard as to reduce risk to acceptable level. In this it is essential to
outline corrective action along with proper master plan. In this it is important for The La Villa to
fix issues related to product and the manner in which problem can be fix along with document.
With the help of corrective action such as slowing down the line, raising the oven temperature,
calling maintenance and more effective services can be ensured. In addition, with this it is
essential to evaluate budget and perform operation within estimated budget as to further ensure
uniformity in organisational process. With the help of budgetary control, The La Villa restaurant
can effectively able to monitor their financial transactions which further aid them to control their
unnecessary expenses.
CONCLUSION
As per the above mentioned report it has been concluded that, managing food production
is one necessary process to manufacture food items into restaurant business. In hospitality

industry, its necessary for restaurant businesses to follow policies and standard with help of
which outcomes or results can be built on higher or proactive stage of working. Role of process
and procedures has proved relevant for restaurant businesses to brings cost and additional
expenses to enhances quality of a offerings. It is prominent and compulsive to have food
production & processes system with help of which food production would be led into an
effective manner.

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