Food Production Management: A Report on Restaurant Systems

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Managing Food Production

Table of Contents
INTRODUCTION.......................................................................................................................................2
TASK 1: RESEARCHING DIFFERENT RESTAURANT SYSTEM........................................................3
PART 1....................................................................................................................................................3
TYPES OF SYSTEM FOR FOOD PRODUCTION AND PRODUCTION IN RESTAURANTS.........3
DESIGN OF FOOD PREPARATION AND PRODUCTION SYSTEMS AND THE INFLUENCES
ON THESE DESIGNS............................................................................................................................7
PART 2....................................................................................................................................................9
DETERMINATION OF THE KEY UNDERLYING PRINCIPLES FOR PLANNING FOOD
PREPARATION AND PRODUCTION..................................................................................................9
KEY METHODS FOR PLANNING FOOD PREPARATION AND PRODUCTION WITH
EXAMPLES..........................................................................................................................................10
COMPARE SPECIFIC EXAMPLES OF DIFFERENT APPROACHES TO PLANNING AND
PRODUCTION OF FOOD IN MEETING BUSINESS NEEDS...........................................................11
TASK 2.....................................................................................................................................................12
EXPLAIN THE RESOURCES REQUIRED TO DELIVER SAFE AND TIMELY OPERATIONS OF
FOOD PRODUCTION OUTLINING THE PROCEDURES FOR EFFECTIVE MANAGEMENT OF
RESOURCES........................................................................................................................................12
PROCEDURES USED FOR EFFECTIVE MANAGEMENT OF RESOURCES................................13
PRODUCE STANDARDS OPERATING PROCEDURE (SOPS).......................................................14
TASK 3.....................................................................................................................................................16
APPLYING FOOD PRODUCTION MONITORING METHODS & EXPLAINING HOW
VARIANCES WILL BE IDENTIFIED TO ENSURE FOOD SAFETY...............................................16
EXPLAINING POSSIBLE EFFECTS OF DEVIATIONS TO ESTABLISH PROCESSES &
PROCEDURES.....................................................................................................................................17
COMPARING APPROACHES TO MONITOR FOOD PRODUCTION & THEIR SUCCESS IN
IDENTIFYING POTENTIAL VARIANCES, THEIR IMPACTS AND HOW THESE ARE DEALT
WITH....................................................................................................................................................18
CONCLUSION.........................................................................................................................................19
REFERENCES..........................................................................................................................................20
1

INTRODUCTION
This assignment has included the research on different restaurant systems in which the various
types of restaurants and their designs will be discussed and how they are meeting with the
customer’s expectations will also be discussed. The impact on designs of food production and
production system will also be discussed. Further, the identification of key principles and key
methods for food preparation planning and production process with approaches will be done to
meet with business requirements. Also, the planning for management resources to deliver the
food to customers as per their expectations timely, safely and consistently will be done. In the
end, the monitoring of food production will be done in which the procedure to monitor food
production at a particular restaurant.
2

TASK 1: RESEARCHING DIFFERENT RESTAURANT SYSTEM
PART 1
TYPES OF SYSTEM FOR FOOD PRODUCTION AND PRODUCTION IN
RESTAURANTS
The food production system is divided into three parts i.e. Input, process and output. The input
could be considered as separate ingredients, fertilizers, soil, land, seed, equipment and energy
which are required in the food production. These are the raw materials or agricultures by which
the final products could be prepared. The turning of these raw materials into final food is the
process and receiving the final food after processing of raw materials is the output. This is how
the raw materials are being transformed into final food in the food production system.
There are some famous restaurants in UK such as Hazev, Gloria and Fancy Crab which are very
famous for providing different verities of food with different designs and food production
system. There are various types of food production system which has defined below-
Traditional- The traditional food production system is fully home-based production and
preparation system of food and this process is very famous in most of the hotels and restaurants
in most of the places and people prefer to consume the traditionally prepared food to avoid stale
food. The Hazev restaurant is very focused on preparing lunch, dinner and breakfast in
traditional method. This method includes national dishes, local and regional cuisines (Gillespie
and van den Bold, 2017).
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Figure 1: Traditional Food Production Method
Source: Gillespie and van den Bold, 2017
Centralized- the food which is prepared in the food factories, central kitchens or in central food
production houses are the centralized food. These foods are transported to satellites so that the
food could be served to customers. The centralized production process is slower than another
production process. The food cost, as well as the labour cost, is low. The Gloria restaurant is
very famous for pizza and they use some centralized food products in order to provide the
delicious food to customers. This restaurant uses the base of pizza and re-cooks it to serve to the
customer in best possible manner with best taste. This production process has different supply
chains for food preparation and distribution which has shown below-
Figure 2: centralized Production process with the supply chain
4
Storing raw
materials
Preparing
mixture of
raw
ingridients
and foos
materials
Cooking the
mixture of
food
Packaging Freezing/
chilling distribution regenerate Serve to
customers

Source: author work, 2019
Cook-chill- This is one of the food preservation methods in which the food is prepared,
portioned, cooked and chilled in food factories or central kitchens. They prefer to cook the food
at 3˚C temperature and after preparation; the food could be stored for the next four days before
consumption. The Fancy Crab restaurant is very famous for serving the Crab dishes in different
designs that attract the customers in a wide range and the chefs of Fancy crab Cook few of the
crabs with cook-chill method and also take care of the taste of the crab.
Cook-freeze- The food preparation process is quite similar to cook-chill. Here the food is frozen
instead of on chilled. The food is prepared at the temperature of 200C and kept at the same
temperature until it is not cooked. These foods could be stored for 2 years but the biggest
disadvantage of cook-freeze food is, it loses the texture of food due to keeping it cold
temperature for a long period (Clark and Tilman, 2017).
The Hazev restaurant in the UK is very famous for preparing traditional dishes for customers that
prepares breakfast, lunch and dinner every day so that customers can consume it. This restaurant
has built a great image to prepare and serve delicious and fresh food to customers. The
traditional food preparation is good for consumption daily but some people travel for multiple
days and there are circumstances when people are unable to take out the time to go to restaurants
to consume food. In such cases, they can consume cook-chilled or cook-freeze food. The Hazel
restaurant can also keep the cook-chilled and cook-freeze foods to provide the customers. This
will attract those customers who are not able to come to the restaurant for lunch, breakfast or
dinner. The customers will be satisfied with every aspect of the restaurant will serve the food in
three different ways.
5

DESIGN OF FOOD PREPARATION AND PRODUCTION SYSTEMS AND THE
INFLUENCES ON THESE DESIGNS
Designing of food production and preparation system is not that easy. An effective design could
be made only after knowing the challenges in the food industry. Various challenges are required
to identify and how they are affecting the designs could also be understood by the identification
of challenges.
Challenge 1: Development of the products for future- The restaurants and other food
production houses are required to produce and to cook the food by analyzing the customers’
preferences for food to develop the food as they want. The challenges related to future are
unawareness about future customers and their taste. The chefs are unaware that who will be
future customers and what would be their tastes that affect food production and the design to
produce the food.
Challenge 2: Cooperation between disciplines and departments- there must be cooperation
between discipline and department. In the process of product development, it becomes difficult
for the chefs to bring things together and to integrate the knowledge from experts. The large food
companies bring different verities of food with different look and taste with the help of research
and development team that impact the small food companies and restaurants. The small food
companies and restaurants can also make the effective team to research the market and taste of
customers to analyze the competition. This will help the company to develop the product with
discipline (Sun et al., 2018).
Challenge 3: The integration of expertise- the technology is impacting the restaurants and food
companies in a wide range. The large companies and hotels are using innovative technologies
which are helping them to be very popular in the market place because of providing online
services to customers. The integration with expertise has become very important for chefs of
restaurants and small food companies to know the preferences of the customers. The chefs can
communicate with customers and other business people in the food industry to innovate new
ideas for food production. The haze restaurant can use the internet to communicate with
customers and other business people to integrate the opinions of customers and business people
regarding food and they can plan to prepare food accordingly.
6

Challenge 4: making the right decisions- The food industry is becoming quite expensive due to
the development of innovative food and to the usage of exported ingredients. This has become
important for the food companies to take right decisions before developing a product. The cost of
the food and its taste can impact the food company as customers always prefer to consume
hygienic, tasty food at a low cost. The Hazev can sell the sample of food first to know the
reaction of the customers. This will help the restaurant to take the right decision for the
preparation of food (Sun et al., 2018).
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PART 2
DETERMINATION OF THE KEY UNDERLYING PRINCIPLES FOR PLANNING
FOOD PREPARATION AND PRODUCTION
The managers and chefs are required to consider these four principles to produce a better quality
of product explained below-
Clean- the chefs and managers of the hotels or restaurants are required to maintain the
cleanliness. The fruits and vegetables must be washed before cutting and cooking them. It must
be washed with warm water to remove the viruses and bacteria from the fruits and vegetables.
Separate- they managers and chefs need to ensure that raw food and cooked food are separated
from each other to ignore the foodborne illness. Meat, poultry, seafood items need to be kept
separately from other vegetables, fruits and ingredients.
Cook- The food must be cooked at the required temperature so that the harmful bacteria could be
destroyed. The chefs and managers should use the food thermometer before serving it to
customers to ensure that the food will not harm the customers after consumption. This will be
helpful to manage the safety of health of the customer and will avoid the illness as well. Overall,
this will help the customers to be satisfied with the food.
Chill- there are food items which are required to be chilled must be on the required temperature.
The managers and chefs are required to ensure that the temperature is not affecting the texture of
the food and removing the bacteria and virus from the food as well. This will help to maximize
the satisfaction level of the customers by getting healthy, safe and tasty food (Brown, 2018).
8

KEY METHODS FOR PLANNING FOOD PREPARATION AND PRODUCTION WITH
EXAMPLES
The planning of food preparation and production must be efficient enough to increase
productivity. There are some factors for better food preparation defined below-
Staffing requirement- The planning of requirements of staffs must be done efficiently to
achieve the organizational goals and to make work more productive.
Selecting the Suppliers and equipment- The Procure wizard could be used by the chef to list
the approved suppliers, to compare the prices, manage the stock, etc. this will also help the chefs
to identify the details of suppliers and can take the samples of ingredients and other food
products.
Specifying the purchase- the chefs and food managers can give the responsibility to suppliers to
purchase the order by clarifying that what ingredients they want, what should be the size, how
much quantity is required and all other required details?
Receiving- the chefs and staffs are required to check the materials which are received by them
from suppliers. They must perform the inspection procedure to check the quality and quantity of
the food materials and needs to accept the products by signing the bill (Eldredge et al., 2016).
Storage- there are various types of products with their different nature such as bulk quantity
products, frequent and occasionally used products, perishable and non-perishable products and
so on. These products must be stored properly to protect the food materials from the humidity,
spoilage and damage. For instance; cheese, butter, ice-cream, dish etc. must be kept in the
refrigerator.
Cleaning and disinfection- the chefs and staffs who are responsible to prepare and to cook the
food are also required ensuring that food materials are clean and infection-free. This method will
help the chefs and food managers to reduce the bacteria from the surface, remove the dirt and
risk of infections. For instance; the laboratories use the foam cleaning to reduce the hazards that
ultimately improve the performance of lab technicians.
9

COMPARE SPECIFIC EXAMPLES OF DIFFERENT APPROACHES TO PLANNING
AND PRODUCTION OF FOOD IN MEETING BUSINESS NEEDS
There are some approaches which have been taken into consideration to make an effective plan
for food production so that the needs of the business could be met and better food could be
served to customers. The approaches are defined below-
Nutrition composition- there must be nutritional contents in the food which are getting prepared
by the chefs. In the planning of food, they must develop the information and recommendation to
prepare the testy and healthy food for customers (Kerzner, 2017). For instance; they can check
the amount of fat, vitamins, minerals, carbohydrates, proteins, and energy content and so on.
This will help the customers to choose the dish as per their preferences of diet.
Cleaning and disinfection- the restaurant's food managers, chefs and staffs are required to
ensure the cleanliness and disinfection. The managers need to ensure that there is equipment
available to clean the surface of the food material and workers. This will reduce the bacteria and
dirt from the food and ultimately reduce the chances of infection. For instance; the managers
should do the dishes using the detergent in sink and floor must be cleaned manually, the cloth
pad should be used for cleaning the walls etc. (Matthewson and Heacock, 2017).
Pest control- The pest control must be done in restaurants to remove the pests from the kitchen.
This will help to reduce the wastage of food products and will keep food hygiene. According to
the Food hygiene Regulation Act 2006, the premises must be shut down after pest control to
avoid health problems. For instance; there are strategies of pest control that can be used by
managers.
10

TASK 2
EXPLAIN THE RESOURCES REQUIRED TO DELIVER SAFE AND TIMELY
OPERATIONS OF FOOD PRODUCTION OUTLINING THE PROCEDURES FOR
EFFECTIVE MANAGEMENT OF RESOURCES
The production of food must be done timely and safely. There are various resources by which the
food production could be done timely and safely which has defined below-
Human- The skilled, unskilled and semi-skilled labours contribute to food production. They are
capable enough to possess technical, interpersonal and cognitive skills and qualities. The human
resource managers must plan the training and development sessions for staffs this will help to
increase the productivity and profitability of the restaurant.
Finance- The restaurant managers are required to plan an effective budget for ingredients and
food products which are required to purchase. The budget will help to allocate the funds
according to the requirements. The calculation of variable, fixed, controllable & uncontrollable
cost must be done to analyze the profitability of the restaurant.
Physical- there are multiple physical types of equipment which are used by the chefs and staffs
of the restaurant such as ovens, blast chillers, dishwasher, refrigerator and so on. The managers
are responsible to take care of all equipment to ensure that it will not harm any of the workers at
the time of cooking. The equipment must be cleaned and checked before preparing food
(Panghal et al., 2018).
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