Food Production and Preparation: A Management Report for Restaurants

This report analyzes food production management within the context of a restaurant, specifically referencing Frankie and Benny's. It delves into various food preparation and production systems, including cutting, slicing, chopping, and marination, while also considering the influences of nutrition, flavors, and processing. The report outlines key principles for planning food production, emphasizing product sustainability, authenticity, and safe storage. It further examines conventional, convenience, and centralized food production methods, highlighting the resources and procedures required to ensure consistent, safe, and timely food production. The report also discusses standard operating procedures and methods for monitoring food production, including potential deviations and their effects, ultimately providing a comprehensive overview of effective food production management strategies within the food service industry.

MANAGING FOOD
PRODUCTION

Table of Contents
Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1...............................................................................................................................................3
P 1 Different types of food preparation and production systems-..........................................3
P 2 Influences on the design of range of food production and preparation systems..............4
LO 2 ................................................................................................................................................5
P 3 key principles for planning food production and preparation..........................................5
P 4 Key methods for planning, preparation and production of food-.....................................6
LO 3.................................................................................................................................................7
P 5 resources required to deliver a consistent, safe and timely food production operation...7
P 6 procedures required to ensure resources are managed effectively and efficiently to meet
overall customer and business needs-.....................................................................................8
P7 - Standard operating procedures for ensuring food production ........................................9
LO 4...............................................................................................................................................11
P8 - Methods for monitoring food production ....................................................................11
P9 - Effects and deviation for establishing processes and procedures.................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food and production department is managing the food production in the Frankie and
Benny restaurant. Food production process includes preparing the food then transform the food
to make dish. Chef is one who is preparing the food in the restaurant which the includes the
deciding of the menu, maintenance of hygiene facilities and innovating new dishes for the
restaurant. This department in the restaurant handles the likes and dislikes of the customers and
also handles the inventory of the restaurant as well. Assessment is consists of the planning to
decide the food from the designing of the food. Food production is also influenced by the recent
trends which are followed by the customers. UK's government has also levied laws on the
restaurant which is also regarding the food and production department. Assessment includes
standard procedures which is ensuring the food production of the customers.
LO 1
P 1 Different types of food preparation and production systems-
Food production is the process which comprises of scientific data and includes the conversion of
raw materials into finished products for use in home, restaurants or in industries. This sector is
divided into many sections in departments like packing, cleaning, sorting, segregating,
ingredients and at the end presentation.
Cutting- It is used in many types and varieties of food to reduce their size as per your
requirement. Tools like knives, blades and saws are usually used for cutting the food. Flesh foods
like meat, fish and chicken are cut into small pieces after slaughtering them to remove the
unwanted flesh and excess of fat and bones. Various tools are used to cut several types of food
like for non veg tools used are heavy and different and for veg it is light in weight.
Slicing- In this process food is cut with rotating blades and passed on to next stage. Slicing of
food can be done into different ways in some cases force needs to be applied and in some cases
to slice it food needs to be held on a carriage so it does not travel across the blade. In the sugar
industry beets of sugar are sliced thin and hard foods like apples are sliced simultaneously and
de-cored.
Chopping- When raw materials are cut into small pieces it is known as chopping. To chop food it
is put under a bowl which rotates slowly and then with a set of blades it rotates on a high speed.
This process is normally known as bowl chopping. It is used for food like sausages etc. in this

process speed can vary according to speed of the knife and sometimes to reduce the raw material
emulsion is done.
Mincing- This process is used only for non vegetarian food. To mince the food a grinder is used.
This process is a combination of both that is cutting and extrusion.
Pulping- This process is used to extract juices from food by using drum pulpers and disc pulpers
by squeezing and rupturing a fruit through the gap.
Pressing- This process is used in production of wines and also for some other alcoholic
beverages. It is done to extract the liquid from grapes. There are several processes of presses
such as Horizontal pneumatic presses, Hydraulic compression vertical presses, belt presses,
horizontal processes.
Marination- This process is used for non vegetarian food to increase its benefits like by
marinating them it increases their yield which makes them juicier and release less water during
cooking them.
Curing- This process is done to add specific flavors into food. It is especially done in non
vegetarian food by the combination of salt and other spices and by smoking which allows the
bacteria to grow to get a tangy and spicy flavor of food.
P 2 Influences on the design of range of food production and preparation systems
Frankie and Benny's is a food chain with 240 restaurants. It was originated in London UK. It
offers cuisine which is American Italian. To specify this cuisine it is a Italian cuisine which was
adapted by the Americans because of the immigrants as many of them changed their places from
Italy to America. Many of their recipes and food made their way in the minds of people of town
and then for Americans nationwide. Their famous recipes include Risotto, pasta with Alfredo
sauce, lasagna, spaghetti and meatballs, American chopsuey, Frittata, Chicken Parmesan,
Porchetta, Marinara sauce, Bolognese sauce etc. and their list of sweets include gelato, tiramisu,
cannoli, struffoli etc.
Nutrition- It designs the micro structures that functions the human body and is necessary for
physiology and biochemistry. They are also required for factors related health, appetite, diet so
that a human body doesn't feel weak. When designing the structure of food so that a body can
function its necessities it is important to know the ingredients of the products you consume that if

or not they are good for health or not according to the nutritional needs of the body. Frankie and
Benny's fulfill the appetite and diet needs of consumer.
Flavors- Restaurant are known for adding new into the menu and creating new recipes. They are
also known for creating flavors. They categorize them according to the type of food that is for
sweets it will be different, for spicy foods it will be different. Frankie and Benny's also use
artificial flavor which attracts the consumer and make the food look good it stays longer and
make the food recognizable but it is not good for health. They use it because for some people it
taste better than the real one does. But leaving everything aside it is not good for health.
Processing- This method is concerned with manufacturing and processing of food and also
relates to designing and how to evaluate, how to control equipment. Development of this whole
process is solely based on the scientific facts and technological principles which are resolved by
engineers of food and technologists of food.
LO 2
P 3 key principles for planning food production and preparation
For various projects different and proper food production of terminology must be checked. Make
various dishes such as meat, poultry, veggies, fruits, seafood, pastas etc. with unique and
multiple techniques which includes techniques like grilling, roasting, baking etc. while planning
and producing food principles must be applied and followed. Emphasize must be given on
developing the techniques and knowledge of manager which includes the presentation of food,
layout and design of plate. Ensure proper safety and sanitation measures according to the health
department in all aspects where production of food is concerned. In the end prepare a three
course meal which includes soup/salad appetizers, proper lunch then dessert. So the team can
evaluate it. There are various types of kitchen such as Fast casual with heavy takeout then there
is fast casual assembly line then there is a kitchen which serves Tapas or small plates, High
volume full service casual dining, the last one is a traditionally coursed full service.
Product Sustainability- Frankie and Benny's took the initiative and applied measures to provide
luxury by their measures like they avoided any kind of waste starting from cash registers which
were paperless, they didn't allow use of plastic instead they used glass bottles and any leftovers
of the day they didn't throw it away instead they gave it to needy or NGO's. To maintain their
quality they have always used fresh, seasonal and quality ingredients. Now they are focusing on

shifting to more healthier cuisine which is a great opportunity for them to gain experience and a
large connection enabled with contacts to any location they go through.
Authenticity- The problem of food fraud can be reduced if the authenticity of food has a positive
and neat approach and the authenticity of a restaurant must have an positive perceived value.
This process is adopted by restaurants so that they can prove that the food they serve and
ingredients they use are genuine and verified by the health association. This solution adds to
value and stating that what is the purpose of serving food and it helps in increasing the trust of
customers and make them feel that money they spent was worth it.
Safe Storage- Every restaurant has to keep this facility so that they can prevent their food and
contaminate it from the growing of bacteria that may have already taken place in the food that is
why it is necessary to have a safe storage. They prevent the food at the essential places such as
foods which are dry in nature are place away from the wall and floor and are tightly sealed and
frozen food must be kept at -180 degree Celsius and tightly closed to reduce the chances of
freezer catching fire. Measures and standards related to hygiene must be properly maintained
such as pest control and while doing pest control managers should make sure none of the foods is
exposed to it otherwise it will affect the health of the customers and it is not safe for them, then
the restaurant will loose its reputation.
P 4 Key methods for planning, preparation and production of food-
Conventional – This preparation of method states when people go out for a dine in in a high class
restaurant. This method is concerned with purchasing raw food store it then cook it, then serve it
to the customers in their diners. Restaurants where this rule applies employees who work there
have to start working earlier than normal to prepare the ingredients in order and during peak time
more of them are required in times like lunch and dinner. It includes the process of dehydration
and drying. Things they did it before were flattening, sheeting, cutting, slicing, mincing,
marinating, flattening and rolling etc.
Convenience- Some people prefer food which can be eaten quickly and are light as in a quick
snack. Many peopleLog In prefer a appetizer of cheese sticks or other fried foods as compared to
proper lunch and dinner. These types of food are frozen kind and prepared before the order is
given which saves a lot of time for restaurant which is valuable for them as if the demand is high
they can produce more orders accordingly. It helps the restaurant if they are serving both
conventional and convenience food as they can make anything on the menu which is of the

conventional type. Frankie and Benny's has remembered most important thing that not all
customers prefers quick snacks in their regular diet which can impact the specialty and base of
the restaurant.
Centralized- This process involves preparation of food at one place and transported to a different
place to sell. This is commonly seen in food chains like McDonald, Subway, Burger King and in
a catering business. In these type of channels ingredients are transported elsewhere and the final
order is made there which is used for serving the customers. Sometimes in a catering
environment food which is cooked is not on site and then serve to people at the venue. This
method is proved to be more costly method in all of them because of the need of transportation
factor and cooking off site which requires storage and appropriate materials for serving.
Cook Chill- This method requires production of food which completely involves making a dish
by rapidly chilling the food which was prepared. Once it has started to chill, the food must be
reheated before it is served. This process needs raw materials that are properly cooked and then
some of it is divided before chilling it as this function of chilling is a good way to keep the safe
and match up to meet able quality and standards for consumption. To make it safe, when the
food is removed from its chill state it should be reheated in the temperature sufficient for it all
under 30 minutes.
Drying and dehydration process- this process is concerned with removal of water in food. Hence,
the name drying and dehydration process. Drying of food is done with the help of resources
which are unconventional such as wind and sun. While dehydration of food is done by removing
the moisture by using the help of conventional resources like artificial heat when the condition of
temperature is under control including other factors such as humidity and flow of air.
LO 3
P 5 resources required to deliver a consistent, safe and timely food production operation
Frankie and Benny's operates in food industry which is vulnerable to litigation by group of many
which includes government, group of consumers which is concerned with addressing issues like
low quality of food products that is why department of HR serve as a team to ensure the food
which is served and matches up to the quality and protects the restaurants from lawsuits which
can shut down the whole business. Vehicles which are used for transportation of food must be in
a condition with suitable facilities, products which are frozen must be kept at necessary

temperatures, vehicles must be clean and free from contamination and pest issues, restaurants
must ensure that separate vehicles must be used for raw materials and products which are ready
to eat. HR department is concerned with training and development of their employees so that
they can ensure programs which come under quality which includes testing for safety regularly.
Department of HR takes training and development of employees seriously as if the employees
are not serious or inattentive during training they can perform uncertain practices which can
result in death of them. Every business has to avoid employment practices which are illegal. This
includes issues on work hours, overtime law, discrimination so that they can protect employees.
Frankie and Benny's maintains a very professional atmosphere at their restaurant. They complete
their process on time from beginning with preparation of food to delivering of food at time.
Skilled employees are required to perform every task of the restaurant such as skilled chefs,
managers, cashiers etc. which helps in preparation of food then serving or delivering it on time.
To perform better restaurant needs to ensure that they have a skilled and proper team of
management which will complete the whole process on time.
Technical Requirements- To ensure timely delivery and preparation a restaurant must be full of
technological resources with tools that help safety of food monitoring. Tools which are needed
are a big fridge, oven, microwave and heaters which must be in a working condition with every
function they are meant to perform. They also need to ensure that food is stored in order and
safely so it can be served to customers and doesn't affect their health in a bad way and affect the
reputation of the restaurant. To save a restaurant from this hazard a regular operation for
checking the quality of food must be done regularly. To check this proper tools must be available
with tools like thermometers so that proper checking can be done. Kitchen of the restaurant must
be organized well and must be neat and clean according to the health standards.
Food safety monitoring- To check if the quality and standards matches the expectations or not
then this method is used to monitor them so that it can save the hazard of affecting the health of
the consumers and by loosing their reputation in the market and for that quality of the products
needs to be monitored regularly. Proper monitoring and management must be done to follow all
these procedures and Frankie and Benny's follows it all so that they can serve in the market for
long.

P 6 procedures required to ensure resources are managed effectively and efficiently to meet
overall customer and business needs-
Customers can visit anytime the kitchen of the restaurant or where they store the food their
restaurant so they have to keep the restaurant clean every time.
Storage of raw materials, ingredients are done properly and the warehouse of the restaurant must
be cleaned timely. They have to wash their washrooms, utensils according to the industry
standards so that they can help improve the standards.
Managers must keep a check on food which includes products such as diary, vegetables, meat
which can get bad in time easily.
Manager must be engage in paying attention to the inventory, they must be involve in checking
of quality on a daily basis. Planning is important when it comes to being efficient. Time is
money and it is best to plan for effective resource management from the very beginning of
projects. When starting a project, planning should be first on your to-do list. It is via planning
that you will be able to fully gauge the types and amount of resources you will be requiring.
Many projects fail because businesses end up investing in too many or too few resources.
Menu must be managed on time to time basis. Identify resources that are needed for completion
of the project. Add to the list any resources you will be requiring, whether it is in the first stage
of completion or the last. Analyze and put up an estimate of the time each resource needs and its
role in completion of a particular task. This will help firm in achieving objectives. There must be
adequate human resources so that the food is deliver on time to time basis. So this will help them
in reaching out the consumers on timely basis. Using technology ensures efficient allocation of
resources. There is less wastage and more effective usage of resources. Technology will show
you exactly what’s needed so you use specific resources, leaving others free to be utilized for the
completion of other projects. Organising work on a weekly basis allows companies to set a clear
cut off point. A new schedule is created at the end of every week using employees that can then
perform their tasks and be ready beforehand. Scheduling on a daily basis is also feasible,
especially for those companies that have to deal with technical breakdowns that appear without
any prior notice.

P7 - Standard operating procedures for ensuring food production
Food production department must follow the services standards which can be used to
ensure food safety as well the restaurant must follow the key performance indicators which will
guide them to the performance of the restaurant.
Food production department must follow key performance indicators which will improve
the performance of the restaurant. Production time per dish is the point where the production
time per dish is calculated and the time is saved on per dish which can also offer faster service to
the customers in the restaurant. Menu item profits on per dish is calculated on the basis of the
profits of the restaurant and the goodwill as well as popularity of the restaurant. Cost of food is
calculated on the basis of per head which will also increase the profit ratio of the restaurant.
Restaurant will also ensure the good manufacturing services and also label the products
according to the food items. Good manufacturing services include the services which are
included in the manufacturing process like production of food, processing and preparing the food
as well. It will include the key performance indicators like quality of food, through good
manufacturing services the quality of food would be changed and affected (De Luca and Sato,
Sealed Air Corp 2015).
Raw material testing is ensuring the material can be used for food production, it is not
affected in case of storage and transport. Raw material testing is dealing in contaminated food
which cannot be served to the customers of the restaurant. It will affect the key performance
indicators in the way of value of stock of raw material in the restaurant which would have effect
on the sales of the customers (Secchi, Roth and Verma 2019).
sanitation and cleaning of the premises of restaurant is must, according to the standards
the restaurant must be clean and properly sanitized. Storage places and food storing containers as
well the transport vehicles must be properly cleaned. Utensils and appliances used in food
production must be properly clean and proper sanitation must be maintained in the kitchen of the
restaurant. It will affect the quality of food which will also increase the sales of the restaurant.
Training must be provided to the employees of the restaurant. It includes the standard
that the training must be given to employees which are working in the premises, will also
provide with proper training facilities and places where employees can be trained. It is affecting
the manufacturing of the food in the restaurant premises and quality of food will also have
effects on the sales of the restaurant.

Hand washing included in the food manufacturing process must follow the standards. It
includes that the employees of the restaurant would wash hands with soap for 20 seconds and
dry the hands using the towels provided in the restaurant. Food service manager will monitor the
process. It will affect the cleanliness in the restaurant and also improve the quality of the food. It
will also ensure proper sanitation and proper hygiene facilities which will improve the customer
services in the restaurant (Smyth, and et.al,. 2018).
All the standards operating procedures are followed by the Frankie and Benny restaurant
which is linked to the key performance indicators. It has an effect on the restaurant and the
customers service provided by the restaurant. It is improving the quality of food and the food
manufacturing services are improved from production of food to the preparation of food and till
delivering the food to the customers.
LO 4
P8 - Methods for monitoring food production
Frankie and Benny restaurant is dealing with various methods which can be used in
monitoring the food production. Through following the methods' restaurant can ensure safe
quality of food and also monitor the food production as well.
Pest control plays a vital role in managing the services of the food and production
department. Insects are contaminating thew food at time of production and after while the food is
stored and transported. So pest control must be done time to time and it must be monitored as
well. Through pest control restaurant would ensure safe and good quality of food delivered to the
customers. Frankie and Benny would pest control in the restaurant and ensure the safety of the
food production and monitor the process as well (Nielsen 2017).
Cleaning programs ensures proper hygiene and also reduce the risk of illness and spread
of disease in the restaurants as well. All the machinery and utensil must be cleaned time to time
which is reducing the risk of food poisoning. Restaurant must clean the restaurant for ensuring
safe and efficient management operations. Frankie and Benny restaurant would use cleaning
machines which could be provided to the employees of the restaurant which would clean the
restaurant.
Restaurant must follow waste management for controlling of the wastage of food in the
restaurant. Food accumulation is attracting the insects and pests which is also contaminating the
food which is stored, that contaminated food is wasted because it cannot be served to the

customers. It can be avoided by using containers, secure the food storage place by pest control
and remove the wastage of the food from time to time. Frankie and Benny restaurant would
follow waste management techniques for controlling the waste of the restaurant (Marriott,
Schilling and Gravani, 2018).
Food needs correct handling, storage and transport for the food safety. Food needs to
be stored in correct temperature and proper clean containers and also with proper package and
label as well. Restaurant is using the software for monitoring the process of food production and
storage. Restaurant can follow the guide lines which are been provided in food safety act.
Frankie and Benny restaurant is also providing home delivery so food must be packed and
labeled as per the transport and maintain the food quality as well. In case of home delivery
quality of food, storage of food, and handling of food must not be compromised.
Restaurant needs maintenance for food production and safety. Rats and other insects can
damage the food processing machines which can be, or they can contaminate the raw products
which are not suitable for customers. These rats and insects can also damage the machines wires
and cables which need time to time maintenance. So restaurant must maintain the safety and
ensure machines are working properly. Frankie and Benny restaurant can ensure the maintenance
of hygiene of restaurant as well hygiene for the customers as well (Lelieveld, Holah, and Gabric,
2016).
These methods would be used by the restaurant which will ensure the safety of food from
production to the storage and from transportation to deliver of food to the customers. Through
implementing the methods in Frankie and Benny restaurant can monitor the food production.
These methods would be used by the restaurant on the regular basis which would improve the
customer service ans well as it would increase the sales of the restaurant.
P9 - Effects and deviation for establishing processes and procedures
There are various problems which can be detected in the process of food manufacturing
which needs the attention of the restaurant, which need to be examined and solved according to
the restaurant. The methods which needs to be implemented in the restaurant are as follows.
Pest control can be used in the Frankie and Benny restaurant by examining the problems
and by taking effective measures for controlling the pest in the restaurant. Restaurant would
invest in the pest control and also monitor the pest control by detecting the pest in the restaurant
premises. Proper and effective measures must be taken by the restaurant for controlling the pest