Comprehensive Report on Food Production Management at Hazev Restaurant

This report provides a comprehensive overview of food production management, focusing on the practices and challenges faced by Hazev Restaurant. It delves into various aspects of food production, including different methods like chopping, marination, curing, and mixing & blending, alongside the design of food production and its impact on nutrition, flavors, and processing. The report further explores food preparation planning, emphasizing product sustainability, authenticity, and safe storage. It details various methods and techniques, such as conventional and advanced systems, cook-chill, and cook-freeze systems. The second task focuses on the resources required for timely and safe food production, including human resources, technical requirements, and food safety monitoring. It also outlines essential processes and procedures for food management, covering inventory control, menu management, human resource management, and adherence to industry standards. Lastly, the report addresses key operating procedures, including personal hygiene, facility and equipment management, and the flow of food within the restaurant. The report aims to provide a detailed understanding of the complexities involved in managing food production effectively within a restaurant setting, ensuring quality, safety, and sustainability.

Managing Food
Production

Table of Contents

INTRODUCTION
Production of food has to be managed on a sustainable basis as it is the most critical
challenge, as people cannot survive without food nor in the present and neither in future.
Therefore, for restaurants as well as humanity this challenge has to be over comed. Hazev
restaurant has its headquarters in London and it provides you a combination of Classic Eastern
Mediterranean and Modern cuisine. This report highlights the range of different aspects of types
and designs of food preparation along with their planning and key methods for the same. It also
mentions the resources required and their management for timely delivery of food production.
Various timely monitoring methods, standards for measuring procedures and the deviations
effects for food production and preparation is also stated.
TASK 1
P 1 Production of food system through Different Ways
This process includes moulding raw ingredients for preparing food products. Through
this process hotel industry use raw ingredients to transform them into food items that are
marketable in nature. This processing takes neat and clean, harvested and butchered components
and produce food products by using them. Different types of methods are used in food
production from selection to waste disposal(Bader and Jagtap., 2019). Chopping: In chopping, the material is placed in slowly rotating bowl and subjected to a
series of blades rotating at high speed. Chopping means to cut food into bite-sized pieces
using the heavy or quick blows of a knife. If any recipe of Hazev Restaurant demands for
something to be finely chopped then the piece should be smaller than bite-sized and if it
demands for roughly chopped then they can be slightly bigger. Marination: When food is soaked in a seasoned, often liquid and acidic before cooking is
called Marination. Flavouring of foods and to tendering tougher cuts of meat is also
included in marination. For producing marinated products various methods are being
adopted which includes immersion, injection and vacuum tumbling. Curing: Curing refers to various preservation and flavouring processes which includes
different vegetables, fish and meat through osmosis process by adding a number of
combination of sugar, salt, etc. Curing is mainly developed in relation to prevent disease
and enhance food security. Many curing process also includes smoking. Curing allows

bacteria to grow, accounts for the tangy flavour of cured products(Baldos and Hertel.,
2015).
 Mixing & Blending: The terms mixing and blending are often used interchangeably
however technically they can be treated slightly different. Mixing is described as the
procedure of combining diverse materials to achieve a homogeneous product. Blending is
also a process which also used by Hazev Restaurant in which combining of materialsis
done, however this function usually occurs in a gentle fashion with multiple ingredients
like blending virgin plastic powder with colourants, impact modifiers and flame
retardants.
P 2 Design of Food Production & Preparation & Its Impact
Food Design is the process which includes food preparation more efficiently in relation to
make the action of buying edible substances in a given environment, context or place of
consumption. It evaluates the reasons to perform a good act in relation to better understanding of
its design to meet the needs or requirements of the users. It generally deals with edible products,
packaging, communication and places subjected to sale and consumption of food (Danchin and
et.al., 2016). Nutrition: Nutrition It is very important to have nutrition in food in order to survive and
to grow normally. Nutrients are components of food that provide nourishment and
liveliness to the human body to regulate body functions and maintaining body tissues like
blood pressure and metabolism. It includes carbohydrates, fats, protein and vitamins. Flavours: Hazev Restaurant are leaders in creating flavours and market leading
ingredients within a wide range of food categories including sweet goods, beverages and
savoury food. Artificial Flavours are also used which last longer and will be virtually
identical.
 Processing: Processing of designing of food and food products refers manufacturing and
preparing methods. Food process/ plant design development is based on the principles of
technology and science of food. which is done by food engineers and food technologists.
P 3 Food Production & Preparation Planning
Planning for Food preparation includes various fundamental principles of world of
culinary art that have to be followed which edify the preparation of sauces, soups, and poultry
by application of food techniques and methods(Laverty., 2019).

 Product Sustainability: Hazev restaurant took the initiative to start sustainable luxury
through its small efforts to avoid waste- paperless cash registers, replacing plastic bottles
with glass bottles, giving left out food to the needy ones and NGO's. Now a day,
significant focus of restaurants is based on Integration of and using ingredients which are
seasonal for healthier food which is also sustainable. Authenticity: It has a positive effect on value perceived by restaurants, through which
food fraud problem can be sort out. It is adopted by Hazev Restaurant for proving the
quality and genuineness of food. Moreover, food authenticity enables consumers to get
what they pay for and increases their overall level of trust of food.
 Safe Storage: To prevent contamination of food, bacteria's growth in food, safe storage
is necessary. Therefore, Dry foods should be kept in place which is dry and not so hot.
On the other hand, Frozen food should be stored at 0°F (-180°C), tightly packed for
preventing freezer burn. It can be disastrous for Restaurant's reputation and customer's
health if proper pest control routine is not followed to maintain the hygiene. And while
doing peat control it should be made sure that the food is not exposed to harmful
chemicals, otherwise it can be dangerous for the customers eating the food.
P 4 Methods & Techniques for Planning Food Preparation
Planning for food production method is adopted by Hazev restaurant as many food stuffs
require preparation or transformation of food to make them suitable for consumption, or to
modify their flavour, texture, digestibility. Objective behind this is to identify various
preparation techniques used to make food edible or simply to improve its flavours, textures and
digestibility. Conventional & Advanced System: Hazev Restaurant uses a comprehensive treatment of
the current state of knowledge on food processing systems. It fuses the practical
application and cutting- edge which makes food ideal for final consumption. It includes
Drying and Dehydration processes, Dough processing; sheeting, shaping, flattening and
rolling, Extrusion processing of foods, process of Gelling, Micronization &
Encapsulation, Bio- Transformation in food processing, Fortification and Impregnation
practices, Instantiation and Agglomeration of foods, etc.

 Cook- Chill System: It is a process in which includes both heating and cooling for food
production. To avoid food borne illness, temperature is controlled, monitored and
recorded critically It's advantages includes high efficiency and lowering of food costs. Cook- Freeze System: This process is being used in Hazev Restaurant in which food is
frozen. By blasting dishes by frozen process and keeping them to a temperature of -
150°C after cooking.
 Drying and dehydration Process: Removing of 'water' is done in 'drying' and
'dehydration'. Dehydration is the process which includes removing of moisture with the
help of heat which is not natural, that is, through controlling the
temperature(McClanahan, Allison and Cinner., 2015).
Task 2
P 5: Resources for Timely & Safe Food Production
Human resources: Human resources are necessary for a safe operation of the restaurant
like in Hazev they have a very professional atmosphere at restaurant. The preparation must be
done in a professional manner from cooking of to the delivering of food must be done on time
there are professional worker required for every section of the hotel as a good house keeping
staff, professional chefs, a cashier etc. which will help in professional functioning of the food
and presenting it on time. For a better functioning a proper human resources must be required
which will help in delivering a quality food to the customers.
Technical requirements: a good restaurant must have an updated instruments which are
required for delivering a good customer service. This includes a food safety monitoring
instruments like a proper fridge, heaters ovens which must be maintained time to time. Proper
preservation of food must be done in order to present a healthy food to the customers. A proper
food check operation must be done in order to maintain the quality of food. Technical
instruments like thermometers must be available for a proper check of food, kitchen must be
organized well and must be kept neat and clean. Raw materials must be properly checked and
preserved so as to maintain standards(Lin and et.al., 2016).
Food safety monitoring: Food must be preserved safely a proper check must be done
before the use of food and its quality of the food must be continued in order to provide a healthy
food . Food must be hygienic and up to industry standards. Safety standards of food managing

must be kept in mind in order to meet the industry standards. A proper monitoring manager must
be appointed in order to check all the food safety procedures.
P 6:Processes and procedures required for food management
Procedures required for the food industry are:
 Manager must pay attention to the inventory, there must be a quality check on a weekly
or daily basis as it not all about cooking and eating, it also includes the way you present,
the quality of food you provide to the customers. There must be a proper record of what
is prepared by whom and served where in the restaurant.
 Menu must be managed according to the time, the food must be upgraded with new
inventions to the menu. The menu card must be made such that it must be flexible to the
every customers who visits your menu, it must focus on every age group of people.
Bestseller and worst seller response must be gathered to change the menu.
 There must be proper management of human resource form chefs to front line workers
their record must be clean and must be flexible according to the requirement of the
restaurant.
 Food and restaurant management must be according to the measures of food industry.
Restaurant must prepare ahead of time to deliver to the customers and gain your
reputations in the industry.
 Cleanliness must be maintained in the kitchen as any of the customers may visit kitchen
at any time.
 Storage must be done properly storehouse must be maintained timely according to the
need, hygiene must be maintained according to the industry standards. Utensils used must
be washed and cleaned on time.
 Pay closer attention on the food preservation on products like dairy, meat, vegetables
which may get contaminated easily. A proper inspection must be done before use.
 Safety and sanitary issues must be according to industry standards as workers must be
safe and secure, hygiene of worker must be such that it must not affect the performance
of the restaurant.
 Regular monitoring and handling must be done(Polloni and et.al., 2016).

P 7 Operating procedures
A restaurant must have a written key operating procedures according to the need of your
restaurant according to Industry standards.
Personal hygiene: As the personal hygiene is focused as of earlier the customer base has
improved from the older record, ratings of the restaurant has increased which attracts more of
customers base according to which the quality of restaurant has improved.
Facility and Equipment's: As focused on the equipment's waiting time of customer has been
reduced which leads to faster service in restaurant by which more of customers can be delivered
with respect to the past. As this graph is increased the market value of restaurant has increased.
Better equipment's give a better results as monitoring and inspection is made easier with up-
gradation of equipment's the chances of customer satisfaction has increased.
Flow of food: Flow of food is fastened by the up-gradation of kitchen as the facilities got
improved the time taken for preparation is reduced. The flow of food is now improved from
kitchen to the table. Menu production has improved as the services are improved. Restaurant also
focuses on the use of organic food which enhances the restaurant service. As we increased
number of satisfactory clients(Rasul., 2016).
Employee orientation and training: Many employment enhancing program is carried out by the
management which teaches the employees about the new techniques introduced in restaurant
Hazev which increases the performance. this is done to stand out with the market rivals as
competition is very high. Proper training gives knowledge to employees to work on new
technology efficiently.
Food and Safety monitoring: Food and safety monitoring is done on a regular basis as good
quality food must be delivered to the customers. Safety of employees must be taken care and
preventive measures must be taken for safety of your employees. At Hazev a proper safety and
maintenance department has been introduced which works upon food quality and safety of the
employees as well as customers(Reinsel., 2019).
Task 3
P 8 Food Prepation Monitoring
Monitoring of food preparation and production can be done through giving the feedback
by the customers on the food they consume more over an online feedback form must be provided

by customer for the survey to ensure food safety and quality. Reviews gives idea of the food on
which we need to focus for improvement of the quality of food.
Food prepared by the chef must be hygienic and nutritious the nutrition value of the food
must be according to the standards of nutrition value. Quality check must be taken of food to be
served before customers. The raw material as a food must be tested before entering the kitchen it
must hold all the nutritious value, rotten food items must not be used. Adulteration of food must
be avoided it must be checked as natural ingredients differ from chemical processed food. If the
food found filthy it must be re-prepared, the food prepared must be according to norms of the
industry. A positive response from the customer will add up to market value of the firm(Starbird
and Amanor-Boadu., 2017).
P 9 Possible ways of improving process and procedures
If an error is detected in the food process necessary changes must be made to keep the
food up to quality. ex- if the thermometer of cold storage is not appropriate it will display wrong
temperature which will result in rotting of food items and vegetables. Which can be improved
by testing the food again before using as slight change in temperature will result in change in
taste of food items. There are many such problems which can arouse with time like many of
detectors like heat detector, nutrients detector may fail so as alternative improvement must be
done before hand which can be done by maintaining the technical equipment's before hand.
Preventive ways must be taken to take necessary actions(Wallace, Sperber and Mortimore.,
2018).
CONCLUSION
The above study focuses on various concepts of preparation and production of food
which includes types, designs and its influences on production of food, planning and key
methods for planning of food preparation. It has also been summarized about the resources
needed for consistent delivery and procedures followed for the same in accordance to preparation
of food. This report also highlights the monitoring methods and the effects of deviations through
standard procedures.

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