Food Production Systems and Management Report for Healthy Delight

This report provides a detailed analysis of food production management within the context of the Healthy Delight Restaurant, a newly introduced establishment in the UK. The report begins by defining food production systems and their importance in the hospitality industry, emphasizing the role of customer satisfaction and organizational goals. It then explores various types of food preparation methods like baking, frying, and roasting, and food production systems such as cook-freeze and cook-chill. Furthermore, the report identifies factors influencing food production, including cooking ranges and ventilation, and examines how these factors impact kitchen design across different kitchen types like production, galley, and centralized kitchens. Finally, the report compares and evaluates traditional kitchen models, offering insights into the management of food production to achieve high productivity and a positive brand image.

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
TASK 2 ...........................................................................................................................................6
TASK 4............................................................................................................................................9
CONCLUSION .............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Managing food production system or process is regarded as one of the critical role within
hospitality industry as it directly connected with an accomplishment of organisational goal or
objective in an efficacious and expeditious manner. Food production department involves the
activities related to preparation of varieties of food where raw materials are cooked combined
and transformed to make a dish as per the demand of customers or guests which render them
increased level of consumer satisfaction towards company's service. Along with this, it is
comprises of several sections that ranges from cleaning, packing, segregating, sorting, preparing,
adding ingredient in appropriate proportion, presentation and so on. However, it is guided and
monitored by different degree of principles and methods which lead them to serve their guest in
an improved or best manner (Jayne, 2012). This report is fully based on a newly introducing
restaurants within UK industry which will be called as Healthy Delight Restaurant as it desire
to deliver wide range of food varieties across UK market. So, researcher takes an initiative to
analyse customer taste and preference as well as acquire hygienic factor which help them to
improve the production or quality of kitchen in an amended way. In this report, it covers various
types of food and production system and also several factors that impact different kind of
kitchen. Moreover, application of several principles and methods to operate the function of food
production division, identification of various resources to keep food production function clean
and safe. Finally, determine various ways to govern food production for attaining high level of
productivity and improved brand image.
TASK 1
Types of food preparation and production system
Food system is refers to a course of action in which food travels form conception in the
field all the the way to digestion in stomach. However, it includes growing, harvesting,
processing ,packaging, and so on. Thus, it is an integral component in food preparation
department for attaining guests satisfaction. In terms of catering or hospitality industry term,
food production is termed as food preparation and control in order to maximise customer
satisfaction and profit margin in an improved manner in a prescribed time period. Moreover,
food production section is sub department of food and beverage division which comprises of
several kitchen who mainly centring with the continental, Chinese and Indian Cuisine.
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Additionally, in food production cycle, different sort of kitchens receives the core or ready-made
ingredients, processing them through the preparing and cooking ways, and deliver dish to wide
range of customer's table via various service outlets or channel. In addition this, food preparation
is the art of individuals who makes an effort to prepare different types of food in terms of
culture with an aim of acquiring amended level of customer satisfaction (Kajaste, 2014).
Moreover, Healthy Delight Restaurant's food production phase encompasses different sort of
sections like preparation area, cooking, storage, cleaning and many more. This is because, it
enable enterprise to maintain its workplace environment attractive and safe for clients or
customers. Hence, Healthy Delight Restaurant take an initiative to perform all the activities of
food preparation by preparing varieties of food in hygiene and better quality. Along with this, its
food production system operates assembly kitchen, production kitchen, centralised, section,
galley kitchen and many more which is explained below:
Types of food preparation
Baking: It is a process or procedure of cooking food by dry heat especially with an usage
of oven and some of it's products are bread, rolls, cookies, pies, muffins and many more which is
prepared with a mixture of flour or some form of grain (Benton, Hazell and Hill, 2017).
Frying: Under this type, it is relate with those process in which foods are getting cooked
in oil or fats which is take place with shallow oil bath in a pan over fire or deep fat frying in
which food ingredients are completely immersed in deeper vessel of hot oil. Moreover, Healthy
Delight make use of different frying technique for its food preparation technique such as pan
frying, shallow,deep and stir frying. Due to which, company can obtain diverse style in preparing
tasty and healthy item (Rogachev, Mazaeva and Egorova, 2015).
Roasting: This is a process in which food items are prepared over dry radiant heat in open
fire as well as it includes cooking food in an uncovered pan in oven. In relation to Healthy
Delight Restaurant, they uses roasting technique also to prepare meat and also some vegetables
(Baral and et.al., 2014).
Types of food production system
Cook Freeze system: In every kind of restaurants, the aspect of food preservation plays a
vital role as it empower company to provide increase level of customer satisfaction as well as can
enhance the brand value. In relation to Healthy Delight restaurant, it chef make use of blast
freezers with an intent to preserve food in an amended way. Moreover, it also facilitate them to
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keep their food from getting waste and also can prevent food for longer period of time like ice
cream, vegetable and fishes and so on. Additionally, it empower Helathy Delight to gain
competitive advantage with the adoption of blast freeze system into its food production system.
Cook Chill System: In this, food is prepared in a very low temperature which ranges
from 32 to 37 – degree Fahrenheit and 0 to 3 degree Celsius usually. However, Helathy Delight
restaurant make an effort to adopt this food production system as it is very cost effective and also
require less number of personnel for processing the food. Hence, such initiation aid Healthy
Delight Restaurant to place the brand in a desired time period.
Factors influencing food preparation and production system
Some of the factors which impact Healthy Delight Restaurant are as follows:
Cooking Range: IN order to acquire positive perception from customers towrads brand,
Healthy Delight Restaurant prepares healthy and tasty food for retaining existing customer and
also to capture the attention of large number of population that enrich the profitability of
company. IN regard of cooking range, it combines both gas and electrical equipments which
means usage of transportable cylinder make restaurant process in an easy mode. With the
implication of this, Healthy Delight Restaurant can easily strengthen its overall productivity by
maintaining hygienic and safe atmosphere for employees for motivating the employees to put
their best contribution towards an achievement of business objective.
Ventilation: This equipment plays a significant role as it drive chef or production staff of
Healthy Delight Restaurant to perform their work in a smooth manner without any humidity or
sophistication. As, Healthy Delight Restaurant implies proper chimneys that aid workers to
control the oil smell, stains and steamy fumes and etc. and can improve the sales performance of
firm.
Factors influences design of various kinds of kitchen
Kitchen is a place where different types of food has been cooked with a all types of
equipments which is essential for cooking. The chef is an individual who takes an initiative to in
managing and governing entire process or activities of kitchen and cooking along with skilled
staff. Furthermore, the primal intent within kitchen premises is to follow all food safety guideline
and personal hygiene to gain improved productivity ratio (Anokhina, 2017). Hence, it also
encompasses various units for preparing food which ranges from selection to waste disposal in a
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better way. In addition to this, there are several factors which impact kitchen premises decision
making potentiality as well as to maintain the working area clean and safe. Therefore, some of
the factors that directly effect over design of different type of kitchen which are as follows:
Production Kitchen
Kitchen surface: Under this component, it encompasses proper arrangements of each and
every equipments in order to generate attractive and impressive for chef and also for all staff so
that they can work smoothly without any difficulty. Additionally, if Healthy Delight Restaurant
makes an effort to applies the same kitchen model then it may have to undergoes with a factor of
generating enough space between every equipments. As it help worker to perform their duty in
a better manner without arising complications during preparing food (McClanahan, Allison and
Cinner, 2015).
Advanced equipments:The another factor which production kitchen consider is utilising
better quality and modern tools or equipments for particular kitchen premises. This is because it
enable restaurant to acquire high proficiency and also can improve the productivity of firm in a
improved mode.
Galley Kitchen
Ventilation:This factor is considered as one of the major or primal component for every
kind of hotels and restaurants in order to generate safe and healthy atmosphere. However, this
determinant comprises chimneys, ventilation cooler or exhaust fan which help chef to tackle over
the issue of oil smell, steamy fumes, stains over wall and many more. If Healthy Delight
Restaurant arrange proper ventilation system them then its superior will be able to generate
healthy workplace for its staff to work comfortably and smoothly (Capone and et.al., 2014).
Cleaning: It is also an integral phase while establishing a restaurant because the main
intent of every hospitality market is to render highly qualitative service to customer. As gully
kitchen requires enough space for placing every equipments properly so they makes an effort to
acquire clothes or brush to clean utensils or tables, switching cutting boards, sanitizing water and
cleaning rags that strengthen its overall performance in an amended way (Marsden and Morley,
eds., 2014).
Proper arrangements: In this factor, it is relate with those component in which it states
that every tools must be arranged in a proper place so that worker can feel comfortable and
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positive while performing their task. Due to this, it help them to enhance its overall performance
and also to enrich its brand value among other competitor (Padoch and Sunderland, 2013).
Centralised Kitchen
Budget: Under this, it emphasize over those factor in which it encompasses all the
expense or requirements which is needed for functioning the entire process of centralised kitchen
in an innovative and creative style without any hindrances,.
Trained workforce: In relation to centralised kitchen, it is known as most effective and
impressive kitchen among other style. So, it mainly a need of highly talented personnel who can
easily manage or govern the entire process of cooking process without nay confusions or
ambiguities. So, if Healthy Delight Restaurant adopts this style, then its chef has to determine the
potentiality of every individuals and place them according to that that benefit company to gain
competitive advantage in a better manner (Tonkin and et. al., 2016).
Pest control: As centralised kitchen require huge space and every equipments are
properly organised and structured so they have to proper attention for generating cleaning and
hygienic working atmosphere. Due to the adoption of this factor, it help them to control over
attract wide range of population towards their brand and it benefits them in enhancing their
sustainability in obtaining amended profit margin (Smajgl, Ward and Pluschke, 2016).
Henceforth, there re several others factors which is common for every kind of restaurants
that are adhering to government rules and regulation related to Food and Safety, proper
maintenance of utensil or equipments as well as governing effective cleaning process and so on.
With the implication of these factors Healthy Delight Restaurant can obtain positive perceptive
from guests or targeted customers and also can acquire best positioning within competing
industry in an impressive and productive style (Ramasamy, 2014).
Comparing and evaluating the various range of food preparation and production system
Traditional Kitchen: Under this, foods are prepared up to predetermined point, as each
activities take place in different section, depending on the system in operation, production and
service. Along with this, the materials or utensils which in traditional kitchen prefer is mostle
natural materials like wood and very few man made one as well as the floor are also designed
with natural items as it use stained hardwood and tile. There are some elements which tarditional
kitchen comprises is that cabinetry, Countertops, hardware, Fixtures, decorative molding and
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trim and etc. which make traditional kitchen more classic and timeless. Some of the example of
traditional kitchen are Madame, Malta, Riva, Country and many more who still make carries
traditional style of kitchen for their production system.
Benefits Drawbacks
 In this, the foremost benefit which it
render to business and customer is that
its welcoming structure. This is
because, each and every activities are
carry out in easy way as it contain
separate section for every cooking
activity. With the help of this, staff can
easily cope up with the problem of
congestion. Moreover, material choices
for traditional kitchen is highly
attractive and impressive in nature as it
mainly choose natural material for their
interior design. In regard of business, it
enable them to capture the attention of
wide number of individual towards the
brand that improves their overall
productivity. On the other hand,
consumer can obtain increased level of
satisfaction and motivation which lead
them to remain loyal towards brand
(Belyakov, 2015).
 As it prefer separate division for every
cooking activity that impose huge cost
over firm in adopting innovative
technology or equipments in order to
execute the task in a better way. IN
context of business, as the competition
are rising innovation has also been
taking place at rapid pace which
internecine firm's decision making
process to obtain profit maximisation.
While, some consumers prefer
innovative or advanced kitchen
interiors. IN such cases, there is a
chance of acquiring less satisfaction
level from the Woking environment and
design of traditional kitchen (Sharpley
and Wang, 2014).
Galley kitchen: It is also termed as parallel kitchen, and it is regraded as one of the most
efficient kitchen layout compare to others. Moreover, this kitchen is divided into two segments
for working area i.e. wet and dry areas (Grace and McDermott, 2014). The main platform has
been utilised for washing, cooking, while opposite area use for additional workspace i.e. for
keeping appliances.
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Advantages Disadvantages
 The foremost benefit which galley
kitchen render is that offer maximum
space through which chef will never be
far from major appliances. IN terms of
business, the design make it stress free
working condition as it benefit
appliances, storage space and an
abundance of benchtop space are all
within a few steps of each other (Baker
and et.al., 2014). In context of
customer, they can obtain quick service
from staff as well as from kitchen as it
place all the production materials in
nearby locations.
 Galley kitchen does not covers the
benefit of sociable atmosphere as it
contains less space from which chef
find difficult in putting cabinet. In
relation to business, due to less space
staff faces various kinds of issues and
obstacles in rendering desired service to
customer. ON the other hand,
consumers face a problem of
congestion because in galley kitchen it
contains less space where various food
items get prepare (Chen and Hs, 2014).
Centralised kitchen: In this, it is also termed as commissary kitchen which has a capacity
to cook up to 1,00,000 meals which means varieties of food in a best quality. Along with this, it
classifies several branches under a single business with ingredients that will be utilise or sol on
particular kitchen. Along with this, it also facilitate the owner to rent out their space to various
emerging businesses, food trucks, mobile food carts, smaller restaurants which dos not contain
enough space to store and prepare large quantities of food in an effective way (Islam, S. and
Madani, eds., 2017).
Pros Cons
 It is viewed as one of the best
efficacious kitchen because it provide
automate process for production,
human resource procedure and delivery
operation. Due to such working
condition of centralised kitchen, it help
 Centralised kitchen is inflexible in
nature to customise as it carry several
risks like bottleneck (Rasul, 2016).
Moreover, it contains various layers of
approvals that lead in slower decision
making that directly impacted over
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business to reduce in its unit costs as
the size of a facility and usage level of
system and equipment increase which
lead them to retain existing customers
for longer time duration. While,
customers can obtain fast delivery of
services that help them to loyal with
brand for long run (Misra, 2014).
business overall performance among
competitors. On the contrary, if
business delays to implement best
strategic decision then it impact
negatively over customer attitude
towards the brand as it may empower
them to shift their brand to another.
However, from the above explained different types of food production system as well as
food preparation types. It has been examined that centralised kitchen model is suitable for
newly established restaurant i.e. Healthy Delight Restaurant. This is because it render equal
participation for production and human resource which help its chef or employees to tackle over
the issue of overcrowded and misconception. Additionally, it help kitchen's head to make best
decisions over particular issues even though it take time but still it is efficacious and prompt in
nature (Cai and et. al., 2018).
TASK 2
Principles for planning food preparation and production
Planning is regraded as one of the essential component as it lead an organisation or
restaurant to accomplish its goal or objective in an efficacious way within stipulated period of
time. Therefore, planning is also an important factor for restaurant in order to maintain working
environment in a better manner as well as to overcome over the issue of conflict, disputes order
to gain sustainable profitability ratio. So, in relation to Healthy Delight Restaurant as it takes an
initiative to introduce new venture within the market. So there are various components which
they have to consider for maximising the profit in an improved manner. Some of the elements for
Healthy Delight Restaurant's business which are as follows:
Menu Planning: In this component, Healthy Delight restaurant, take an effort to
determine the market trend and customer taste and preference. Moreover, on the basis of that
they prepare a menu for restaurants which help them to capture the attention of large number of
consumers towards their product or service. In regard of Healthy Delight Restaurant, one of the
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primal thing which benefit them to attract large number of population is that they put some extra
effort into food presentation as well as in embracing technology which organisation formulated
as their theme. Along with this, the meal which Healthy Delight Restaurant is highly nutritious,
well cooked with careful combination of food and flavours that empower them to gain
competitive advantage among rivalries. Additionally, as Healthy Delight Restaurant process its
all functional unit with advanced technology as well as contains highly profession staff who put
their full contribution to serve its customer's need . Moreover, such initiation of restaurants help
them to reduce consumer waiting time and drive them to acquire high level of satisfaction.
Furthermore, the cooking method of Healthy Delight Restaurant is freezing, chilling, roasting,
baking and so on by maintaining hygienic and healthy working environment. The another factor
which Healthy Delight Restaurant aims is to meet out religious , cultural, ethnic and social
influences. TO attain the same, firm they make an initiative in providing different kinds of
cultural food that help those group of consumers who are immigrants as they consume food as a
means of retaining their cultural identity. Hence, Healthy Delight Restaurants maintain proper
hygienic and health factors in its food production system that aid them to decrease the possibility
of arising food poison or allergy to its customers.
Purchasing: Under this phase, it signifies that a restaurant must be sensitive and attentive
towards acquiring different types of materials for food preparation and production system as it
should be highly qualitative and hygienic in an effective way (Galtier, 2013). As in relation to
Healthy Delight Restaurant, it makes an effort to purchase all of its kitchen materials or utensils,
enough furniture of a best brand that enable firm to capture wide range of population toward
their brand and also can sustain them for longer period of time. In addition to this, it assist
Healthy Delight Restaurant to strengthening its productivity ratio and also to enrich its brand
value in an innovative style. However, organisation make an effort to buy only as much it is
anticipated until the next delivery that ensure them that foods stay fresh and also help is
managing inventory turnover. Hence, for formulating the same the initial step which Healthy
Delight Restaurant adopts is that they make an long term relationship with various food suppliers
in UK as Healthy Delight Restaurants render vegetarian and non- vegetarian food items as it
includes perishable and non- perishable items. The items which Healthy Delight Restaurant buys
is that cooking utensils, plate ware, glassware, flatware, service ware( tea, coffee pots), linens,
uniforms for staff. Menu covers, check presenters, office supplies. Moreover, the four most
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important factors which weigh Healthy Delight purchasing decisions are cost, durability, brand
consistency and lead time. Hence, restaurant make an attempt to analyse the market condition
and identified that the overall cost which Healthy Delight Restaurant incur is that around € 45 .
Food Safety: This component is concern with those aspect which assist Healthy Delight
Restaurant enlarge its market share or size as well as to retain customers for longer duration
towards brand. In simple terms, the aspect of food safety refers to preparation, handling and
storage of food in a manner which reduces the risk of guests becoming sick due to foodborne
illness. Thus, the principle of food safety is regarded as one of the essential element as it enable
Healthy Delight Restaurant to prevent the food from contamination and also protect customer
from food poisoning. Since restaurants servers are in contact with the food served which
generate a possibility of spreading food borne illnesses. To prevent that from happening, Healthy
Delight Restaurant adopts FDA recommends ( Food and Drug Administration) related to safety
in food preparation and production system that are mentioned below:
 Workers should observe proper hand washing procedures as they must rinse their
hands with clean water, clean their hands for 20 seconds in soapy water and then
rinse thoroughly.
 Servers and other employees except kitchen staff must not be permitted in food
preparation area.
 Workers should make use of gloves to handle food every time.
 Cross contamination must be avoided by ensuring cooked food and sanitized food
surfaces are kept separate from dirty surfaces, raw meat, dirty utensils etc.
However, technologies or advancement plays a vital role in maintaining food safety in Healthy
Delight Restaurants. However, the initial measure that restaurant keeps in their mind that must
always go hand in hand with proper handling and preparation as well as cooking and serving of
food.
SOP: This is one of the important component in food safety system because it ensure
consistency in daily operation. However, SOP is the written practices and procedures in which it
describes the activities which is necessary to complete task in accordance with industry
regulation, provincial laws and standard for running business. Therefore, SOP help Healthy
Delight Restaurant's manager to provide step by step direction or guidance to their staff which
empower them to perform their task effectively without any confusions or ambiguities. In
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