Detailed Analysis: Food Production Management at Hazev Restaurant

This report provides a comprehensive analysis of food production at Hazev Restaurant, focusing on various aspects of food preparation, production systems, and resource management. It begins by outlining different types of food production and their compositions, including traditional methods like grilling and baking, as well as modern techniques such as the cook-chill method. The report explores the impacts of design on the scope of food production, emphasizing the importance of food preservation and hygiene. It then details key principles for planning food preparation and production, such as nutritional considerations and maintaining clean surroundings. Furthermore, the report discusses various techniques for food preparation, including centralized, convenience, and conventional methods. The second part of the report focuses on resource management, highlighting the importance of human and financial resources, as well as the role of good equipment in ensuring consistent, safe, and timely food production. Finally, the report examines standard operating procedures (SOPs) and techniques for monitoring and identifying variances to maintain food safety, concluding with an overview of the impacts of these variances on processes and procedures.

MANAGING FOOD
PRODUCTION

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
P1Range of Various kind of food production and food composition(preparation)................3
P2 Impacts of design of scope of food production.................................................................4
P3 Main principles for preparing of food as well as production............................................5
P4 Various Techniques for food preparation and also planning with example...................6
TASK 2............................................................................................................................................7
P5 To deliver consistent, safe and timely food production need of resources.......................7
P6 Process needed to assure resources are managed effectively as well as efficiently.........7
P7 Various standard operating procedures to assure it meets key performance indicators...8
LO 4.................................................................................................................................................9
P8 Techniques of monitoring as well as identifying variance to ensure safety of food.........9
P9 Impacts of variance to start process and procedures.......................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food is one thing that unites the people across the time and across the culture. it is more
significant as human beings are the only one creature on the planet earth that they are unable to
eat the majority of food. Sometimes because of necessity such as meats and sometimes to
increase flavour as human are the only one who can prepare the food before eating it. as food
preparation is a wide topic which can include the various steps occurs between the raw materials
as well as consuming it as food. Present report lay emphasis on the Restaurant Hazev it is a
modern cuisine has 150 people and also offers the traditional menu. Report explains the various
types of food as well as preparation and production systems ,here also discuss the influences on
the range of designs of foods preparation as well as production system. it also identifies key
principles for planning and also preparation of food . it also highlights in management of
resources to deliver a safe as well as timely operation of food production to full fill the
requirements and expectation of customers well as timely operation of food production to full
fill the requirements and expectation of customers.
TASK 1
P1Range of Various kind of food production and food composition(preparation)
Several types of food production of the restaurant in London are given below
The Ledbury restaurant : this is consider as a well known restaurant of the London ,famous
for its various traditional dishes. it uses the Grilling method as it also famous for is various
varieties if traditional dishes which includes the grilling method. Here food is cooked through
dry heat and coal .as it increase the aroma when cook the food on the wood(Formentini and
Taticchi, 2016).
Hazev Restaurant : This is the unique restaurant of the London. Basically it is famous for its
baking products. it serves various types of internal cuisines and also uses different production
methods. it offers various chicken dishes and different types of Pizza
Bounce restaurant : Basically it is famous for its unique methods such as Baked dishes. The
restaurant offers lunch,dinner and also breakfast. it is also famous for its various varieties and it
uses the traditional method.
Various types of the food production techniques given below

Baking : This method uses the preparing methods that can uses dry heat method. it can be done
through the convection or oven .it is generally done by the hot ashes or by using hot stones. it is
uses to make the pastries,cakes and also muffins
Grilling : It is a process which can uses the dry heat within the surface of food as from this used
to cook meat,chicken ,various bread oriented dishes(Christ and Burritt, 2017).
Frying : It is the oldest method of cooking which enables to fried in different ways such as deep
frying and also pan frying. here dish is fully submerged in the deep frying ad there is use of the
small amount of food. here pan is used for pan frying. Hazev's restaurant can use this type of
method.
Roasting : Roasting can be open flame or other heat sources. This type of food also includes the
dry heat to cook the food. such as caramelizing of food items.
Chemical techniques : Techniques such as brining can be used as a example. it is just like the
chicken and fish which is marinated by soaking in a brine which is a kind of salt.
Various types of the production system
Traditional : It is a kind of the food production system, here all the ingredients are kept together
so that each are heated and also chilled and then it can served to the customers.
Centralised : It is a type of food system where food is prepared at the one end and then also
cooked again in the centralised kitchen and then it can served to the customers.
P2 Impacts of design of scope of food production
Cooking food in traditional ways have end number of advantages. The major benefits are
the cooking in traditional ways is that it kills all the harmful bacteria present on the food item
and make it more fresh and healthy. The cooking of food is done on fire which is best suitable
for area where the weather is cold. The favour of the food is enhanced by traditional way of
cooking food(Atkins and Bowler, 2016).
For preservation of food for a long period the chefs use Sous Vide method. This method
helps in storing the food for long duration without getting spoiled. The method is applicable in
almost all variety of food. In this method food is packed in vacuum bags and stored in clod house
or refrigerators, which keeps the food fresh and healthy for long time.
The cook-chill method is most used when there is extra food or leftover, this method is
helps to reduces the wastage of food and keep the food bacteria free, In this the food is prepared

from heating and then the extra food is kept in refrigerator to stay fresh and healthy to consume
later.
The benefit of cook-chill method is it kills the bacteria on the food twice, in this method
the food is cooked by heating and then the food is stored in refrigerator from chilling down. This
method is generally used when the food is cooked more than the nee, the left over are kept on the
refrigerator for chilling which prevent the food to stay fresh for 1-2 days
P3 Main principles for preparing of food as well as production
There are various principle that are needed to followed for the planning food preparation
and as well as production are the basic requirement that are needed to be accomplished while
planning for the development of the restaurant. There are most important principle that is needed
to be accomplished(Rasul, G., 2016) .
Principle of nutrition : There is the integrated overview of principle of nutrition as stated in by
international health as the physiological requirement along with the importance of protein,
energy and essential vitamin and mineral that the key determinant of health and diseased in
world population. The major content of principle are-
The information about the sources of dietary, level of intakes, physiological role and the major
need of the nutrients. The nutrients status assessment in individuality and population and the
nutrients requirements in terms of biological determinants. The importance of the nutrition in life
cycle in terms of growth and healths. These key point has to be kept in mind while developing
the Hazev restaurant. There are different dietary guidelines and policies of nutrition of different
countries along with development of these policies according to diseases as cardiovascular
disease , cancer and diabetes.
Principle of clean surrounding : There should be the development of the restaurant according
the standard and the principle of the clean surrounding as if the impression d being the restaurant
not clean and hygienic then it will became very difficult to change the perception . Proper
cleanliness and hygiene in the restaurant would help to create a goodwill to gain the trust of the
customer. There are certain parameter on which he principle is established for the restaurant.
Here should be the checklist to achieve the standard such as-
There should be regular inspection of the areas if kitchen, dinning areas and the restrooms of the
restaurant by the mangers so standards can be met(Pedi, D.and et.al., 2017).

The staff of restaurant should provided the proper training so that the safe handling of customer
with proper dress code and gloves and hygienic tools ca be there.
Development on the nature of operation of restaurant Hazev must include the proper cleaning
duties along with comprehensive list that has to be performed(Near, J.C., 2019).
P4 Various Techniques for food preparation and also planning with example
Below are the different techniques for planning for food preparation and food production with
suitable examples
Centralized Method : In this type of technique the foods is fully prepared in different place
and transformed to different place to sell or consumption of the food. The best illustration for
this technique is catering, In this the food is being prepared at difference place and then
transform to other specific site and then the food is served to the customers. This method is the
adventurers for the Hazey restaurant because it increases the participation level of their
employees at a particular workplace. The drawback of this method have some drawback as it
increase the cost and decrease the profitability of the restaurant because of the transportation of
the food(Lessa, K.and et.al., 2017).
Convenience Method : Under this method the preparation of food is much quicker. The food is
prepared as well as ready to serve to the customers very short amount of time. For example, the
Hazey restaurant pre-cook their food and freeze the dishes, this technique helps the restaurant to
provide fast services to their customers and save a lot of time as well as money.
Conventional Method : In this type of method when the customer goes to the restaurant to
consume food. This means the restaurants needs to purchase the raw material in advance, store
the raw material and cook it according to the orders. The best example for this method is the
restaurant prepare the food before the orders for large number of staffs and office workers at the
time of lunch breaks and dinner breaks. This method can divide the work pressure and may
reduce it which will be beneficial for the business of the Hazey restaurant (Heikkilä, L.and et.al.,
2016).
TASK 2
P5 To deliver consistent, safe and timely food production need of resources
Human Resources : Human resource plays a vital role in the success as well as in properly
running the business in competitive market. The human resource of the hazy restaurant are

provided proper training to enhance the skills and motivation level of which lead to enhancement
in effectiveness and efficiency of the employees, This helps the restaurant increase its sales.
Businesses like Hazey restaurant are totally depends on the skills and effectiveness of their
employees because they are the main operating and the production unit of their business. The
services sector are completely depended on the skills of their employees.
Financial Resources : Financials resource is one of the most crucial resource which help the
the restaurant to operate their business activities is effective manner and creating a position in the
Market. The financials resource helps the business to meet various necessary expediences. With
the proper support of financial resources the Hazey restaurant can buy various machines, utensil,
proper equipments and many more than well as the financials resources also helps the restaurant
to meet their daily expenses and provide salary to their employees.
Good Equipments : The restaurant need proper equipments in their workplace to provide good
services to their customers. The Hazey restaurant requires good equipments to provide better
services to their employees like fast delivery, proper presentation and many more. The
Equipments that are need by the restaurant are like proper and working machines, transportation
system etc,
Factors like this will helps the Hazey restaurant to consistently deliver the quality, safe and
timely food production(Garden, 2016).
P6 Process needed to assure resources are managed effectively as well as efficiently.
Waste management : The restaurant should have a proper waste management policy. The
restaurant should use their resources in such a way they can decrease the wastages. The
restaurant should use resource according to the order. This will decrease the wastage by huge
margin. If the food management is proper in the Hazey restaurant then it will have a positive
impact on the profitability along with the market reputation of the Hazey restaurant(Formentini
and Taticchi, 2016).
Focus should be on people : In business like restaurant and cafes, The most important people
are those who are working in the kitchen. The Chefs should always have a proper knowledge and
skill how to prepare the dishes. The restaurant should always introduce those dishes in the menu
which are speciality of the Chefs. Chefs should have skilled worker working under them, this

helps the chef a lot in preparation of the food. Hazey restaurant recruit and select only those
candidates which are multi tasking in food line and have proper knowledge and skills for the job.
Awareness about stock : This is most important for the restaurant that it must have a proper
information about the inventory in the kitchen along with the restaurant. The restaurant should
purchase new stock before it ran out of it. Storing the inventory in advance helps the restaurant
to meet the emergency situations. If the restaurant ran out the Ingredients the chefs cannot
prepare the food. The Hazey restaurant regularly check their inventory, which helps the
restaurant to provide the customers each and every dish any time of their working hours(Clark
and Tilman, 2017).
P7 Various standard operating procedures to assure it meets key performance indicators.
Standard Operational activities are such group of activities as well as the guidelines which are
needed to be followed in routine of the restaurant. Generally these are those set of business
activities that are need to be finished to maintain the standard quality of the products and services
all these things should be followed on every working day of the restaurant. The activities which
are in the SOP(Standard operating procedures) should be followed because it increases the
regularity in the quality of the product The key performance indicators are the most important
tools used to measure the performance of the company. Along with this to fulfil the objectives of
the business. Below are the most useful key performance indicators that are suitable of the
businesses activities of Hazey restaurant which will help it to meet the standard quality.
Measuring the financial performance : The financials performance of the businesses have
direct impact on the growth of the business. To identify the existing position of the business, the
company need to analysis the financial report of the company. This measurement helps the
company to identify various things like profit margin, cash in hand and many more. To identify
factors like profit margin per product, operational margin, sales, profit and loss, cash and many
more the Hazey restaurant should measure the financial performance of the company. It helps the
restaurant to identify their position on the market as well as helps to meet their goals in an
efficiency way.
Benchmarking : The benchmarking techniques of performance indicators is used to analysis and
identify the performance of the businesses. This method is very helpful for the organization
when they need to compare their business performance to the rival firms business. The Hazey
restaurant uses this method to identify their market-share in the market and this also helps them

to identify their strengths and weaknesses, which helps them to develop new strategies with
considering their position as well as their strengths and weaknesses. These strategies can help the
Hazey restaurant to gain competitive advantage(Christ and Burritt, 2017).
LO 4
P8 Techniques of monitoring as well as identifying variance to ensure safety of food
There are various techniques and methods which can helps in monitoring the food production of
the restaurant. It is very important for each and every restaurant and cafes to apply monitoring
methods in their organizational structure. These are the methods which is suitable of monitoring
the food production of Hazey restaurant are as follows :
Real time food monitoring process : Real time food monitoring process in a method which
helps to analysis the factors like, quality of products, safety of food and control on uncertainty.
To ensure the proper quality of their food the Hazey restaurant should apply this method in their
monitoring of food. The restaurant may adopt technologies like LED's camera to monitor the
process of their production. This Technique which helps the restaurant to ensure the proper
quality as well as safety of food. It also helps the company to use the resources in the best way
possible. This method doesn't require a lot of financials resources to implement in the
organization and it is used for online observation. By applying this method the Hazey restaurant
can easily reduce the waste, manage the waste as well as maintaining proper standards of their
quality. This is very important for the company to implement this method as it is helpful in
maintaining and increasing the quality of their food. The restaurant should also ensure that raw
materials, salts and other ingredient which are used to product food, This method helps restaurant
to identify the variance between food safety and quality.
Provide training : To sustain and increase the quality of the food the restaurant businesses
need to provide proper type of training to their employees. The Hazey restaurant hire those
candidates which are already train as well as they provide various types of training to their
employees to handle the food properly it will help the restaurant to observe the production
process analysis actual standard and expected standard(Brown, 2018).
P9 Impacts of variance to start process and procedures
The main motive of designing deviations is using it in food manufacturing process. These helps
the in identifying as well as preventing those factor which can influences the quality of the food.

If these deviations are not discovered and eliminated quickly then the Hazev restaurant will face
many problems in proper establishment process and procedures such as unapproved food
standard by API, like the temperature is not in a proper control, incomplete fermentation stage
and expired food component, employees are not trained well to carry out sterilization test and
many more. The main reasons of these deviations are human errors. The employees of the
restaurant fail to follow HACCP plan thus it results in mismanagement of quality. Sometimes the
chefs and the worker doesn't monitor the food production properly . These types of deviations
that effects the process and procedures of Hazev restaurant. To cope up with the deviation the
restaurant need to take proper actions and hire a employees who focus on managing the quality
of the food. By following all the monitoring methods properly the restaurant can practice their
business activities properly and compete in the market.(Atkins and Bowler, 2016)
CONCLUSION
From the above file It has been concluded that proper quality plays a vital part in the production
industry of food. This report has has highlighted about the various types and designs of food
preparation and production. Along with this it has also discussed about the major concept and
theory and methods of planning food preparation and production. This file as also highlighted
about the resources to deliver a consistent, safe and timely food production operation to meet the
needs and expectations of the customer and business and lastly the report has concluded the
methods of monitor food production, identify variances and action to be taken to ensure a safe
and efficient operation.

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