Restaurant Field Research Report: Food Production Systems

This report provides a comprehensive analysis of restaurant food production, covering various aspects from food preparation systems to resource management and operational procedures. It begins with an introduction to different restaurant types and their methods of meeting customer and business expectations, followed by an exploration of food preparation and production systems, including smoking, frying, and baking. The report then delves into the influence of restaurant layout on these systems and evaluates different approaches to meet customer requirements. Key principles for planning food preparation and production, such as space allocation, equipment selection, and staffing, are discussed, along with methods like forecasting and scheduling. The report also examines the required resources for consistent and timely food production, including material, human, and financial resources, and outlines processes and procedures for their effective management. Standard operating procedures (SOPs) and methods for monitoring food production, identifying variances, and addressing deviations are also explored, concluding with a summary of the findings.

Restaurant Field Research

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 (PART 1)...........................................................................................................................1
Different types of restaurant and their ways of meet with customers and business expectations
......................................................................................................................................................1
A range of different types of food preparation & production systems and Influences on the
design of a range of food preparation and production systems...................................................1
Evaluation of range of food preparation and production system and their designing to meet
customer requirements.................................................................................................................2
TASK 1 (PART 2)...........................................................................................................................3
Key underlying principles for planning food preparation and production..................................3
Key methods and approaches for planning food preparation and production.............................3
TASK 2 ...........................................................................................................................................4
Required resources for the purpose of deliver consistent, safe and timely food production
operation......................................................................................................................................4
Processes and procedures required for the ensuring of the resources which must be managed
effectively and efficiently............................................................................................................4
Produce standard operating procedures (SOPs) that help in meeting key performance
indicators (KPIs)..........................................................................................................................5
TASK 3............................................................................................................................................6
Methods of monitoring food production and identification & dealing with variances................6
Possible effects of deviations to established processes and procedure........................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Restaurant is a hospitality unit which consider to be a place where customers come, sit
and enjoy the meal offered by them (Bryant and Higgins, 2019).
Present report will highlight the different types of food production & preparation
systems, its influences due to design, key principles for planning, key methods of planning,
required resources for food production operation, procedures for ensure of required resources
and standard operating procedures to meet with key performance indicators. It will demonstrate
the monitoring methods, ways to identifying & dealing with variances and impact of deviations
on the established procedures & processes.
TASK 1 (PART 1)
Different types of restaurant and their ways of meet with customers and business expectations
There are various types of restaurants which are as follows -
Family Style Restaurant — It is also known as causal style dining restaurant. Under this type of
restaurant, the food is served on big dining table so that customers can serve themselves easily.
Cafe — It is a type of restaurant where customers go to the counter and order foods for
themselves. Also, here customers has to serve themselves (Lin and et.al., 2016).
These different types of restaurants helps customers to relax and enjoy the food
accordingly. If they want to eat a proper lunch or dinner with family, they can opt for family
style restaurant. But if they just want to eat light or have the mood to drink coffee, shake or tea,
they can go for cafe. So according to the needs of the customers, they can opt for various kinds
of restaurants. These restaurants are operating for the purpose of gaining profitability and
creating brand image. If restaurant is able to fulfil the needs of customers, it will lead to
customers satisfaction. High customer satisfaction will lead to enhancing the brand image and
earning revenue. Like this, they are fulfilling the expectations of customers as well as themselves
too (Irani and et.al., 2018).
A range of different types of food preparation & production systems and Influences on the
design of a range of food preparation and production systems
Food Preparation System — Food preparation system refers to the process of preparation of
food in order to make it eatable for the person. It involves the conversion of raw materials and
ingredients to eatable food.
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Food Production System — Food production system refers to the process of making food in
order to feed people which include activities such as transportation, growing, collecting,
processing, packaging, consuming and disposing etc. (Baldos and Hertel, 2015).
Range of Different Types of Food Preparation System
There are various types of food preparation systems in the Hazev Restaurant which are as
follows -
Smoking System — In this system, the food is prepared by its exposure towards smoke from
wood or burning plant materials. There are two types of smoking which helps in preparation of
foods. “Hot Smoke” which is being used for cooking the food as well as adding more favour to
the food in order to make it more healthy and “Cold Smoke” which is being used for adding
flavour to the food (McClanahan, Allison and Cinner, 2015).
Frying System — In this system, the food is prepared in hot oils. It is generally done in the pan
which is over a fire.
Baking System — In this system, the food is prepared by using dry heat. It is generally done on
oven but it can be done on hot ashes as well.
Range of Different Types of Food Production System
There are various types of food production systems adopted by Hazev Restaurant which
are as follows -
Chopping Food — In this system, the food is being cut into small pieces which can be bite sized
pieces.
Curing Food — In this system, the food are preserve by the addition of some spices'
combinations such as salt, sugar or nitrates etc.
Pasteurization — It refers to the process through which packaged and non-packaged foods are
exposed with mild heat in order to prevent them for getting destroy (Rasul, 2016).
Influences of the design (layout) of restaurant on a range of food preparation and
production systems
Layout of the Hazev Restaurant affects the range of food preparation and production
system. Layout includes kitchen layout, dining layout and service area & staff area. There should
be proper space between all the layouts' elements. Otherwise, it will affect the staff as well as
food preparation & production system. For example — If staff get hurt during the walking on
less space in kitchen, so they won't be able to prepare the food properly as they don't have proper
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space to place every ingredient and equipment. Like this, layout affects the food preparation and
production system of the restaurant (Cai and et.al., 2018).
Evaluation of range of food preparation and production system and their designing to meet
customer requirements
There are various food production and preparation system which will help Hazev to fulfil
the needs of customers. There are various kinds of customers whose choice over foods are
different. In order to fulfil all the choices, Restaurant has to use various food preparation and
production systems. For example — there are two types of customers who come to restaurant for
lunch. One customer love smokey food and another doesn't. In order to fulfil both customers
requirements, Restaurant has to keep range in their food systems. Like this, range of food
preparation and production systems helps restaurant to fulfil the requirements of customers by
providing various kinds of food varieties (Tonkin and et.al., 2016).
TASK 1 (PART 2)
Key underlying principles for planning food preparation and production
There are various underlying principles for planning of food preparation and production
in Hazev Restaurant. These underlying principles are as follows -
Space Allocation — It is the underlying principle which states that there should be proper space
for the kitchen and sitting area in the restaurant. If there won't be proper space in the kitchen, the
food can't be prepared properly which lead to creation of problems for the Hazev Restaurant.
Thus, for the proper planning of food preparation and production in the restaurant, there should
be proper space allocation for every aspect of the hotel whether it is about kitchen or sitting area.
It also includes higher the space, higher the chances for the restaurant to prepare and produce
varieties of foods for the customers (Lorenz, 2017).
Equipment Selection — Another underlying principle is equipment selection. There are various
equipments available in the industry through which Hazev Restaurant can prepare & produce
foods and feed it to the customers. More the numbers of equipments restaurant have, more
chances for them to prepare and produce the varieties of foods.
Staffing — One more important underlying principle is staffing. Staffing includes skills,
knowledge and capabilities of the staff working under the Hazev Restaurant. It plays an
important role in the organization by preparing and producing foods in an efficient manner.
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Thus, staffing is very important for the all the restaurant in order to provide better experiences to
the customers (Bryant and Higgins, 2019).
Key methods and approaches for planning food preparation and production
There are various key approaches for the planning of food preparation and production by
Hazev Restaurant. These key approaches are as follows -
Food preparation and production forecasting — In this type of planning approach, Hazev
Restaurant first do estimation of future demand and accordingly provide database to determine
and take decisions. Like this, restaurant do plan for their food preparation and production on the
basis of forecast (Nath and Lal, 2017).
For example — It has been forecast by the Restaurant that in the future, there will be change in
the perception of customers towards desserts. Thus, Hazev will do plan accordingly to prepare
and produce sugar free desserts.
Food preparation and production scheduling – In this type of planning approach, Hazev
restaurant first divided the time period to small schedules on the basis of some particular interval
such as weekly schedule, monthly schedule, themed based schedule or day schedule. On the
basis of any schedule, Restaurant decides what to prepare and produce for the customers.
For example — Restaurant choose themed based schedule and on the basis of that, they will
serve some another types of food to their customers and another day, they will serve their own
common foods (Carley and Christie, 2017).
TASK 2
Required resources for the purpose of deliver consistent, safe and timely food production
operation
For the proper deliver consistent, safe and timely food production operation, Hazev needs
various resources such as material resource, human resource and financial resources. For the
restaurant, material resources involve ingredients and equipments such as burners, ovens,
griddles, pans, cooking spoons, cutters, choppers, mixers, meats, vegetables, fruits, nuts, dairy
foods and seafood etc. They also required human resources who play various job roles such as
chef de cuisine, sous chef, chef grade manager, chef patissier, commis and waiters etc. Along
with these resources, they are also required financial resources in order to run the restaurant as
well as pay to the staffs and pay for the ingredients and equipments. Missing of any resources
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will lead Hazev not to able to produce any kinds of foods for the customers and achieve its
business objectives (Dragone and et.al., 2016).
Processes and procedures required for the ensuring of the resources which must be managed
effectively and efficiently
For the proper management of the required resources in order to ensure about its
effectively and efficiency for the purpose of meeting with the customers and business' needs,
Hazev follows “Management Processes and Procedures” (Westenbrink and et.al., 2016). There
are some process and procedures involves in the management of Hazev, which help them to
effectively and efficiently manage the resources which are such as -
Planning — Planning is the process of pre-determining about every aspect of business. With the
help of planning, Hazev will be able to determine about its material, human and financial
resources which will be utilized properly and along with that, It will help in avoiding any kind of
risks and uncertainty.
Organizing — Organizing refers to the process of bringing all the resources together in order to
develop relationship and co-ordination between them for the purpose of achieving the overall
organizational goals. It will help Hazev to properly organized the resources which is beneficial
for the co-ordination. Co-ordination will bring effectiveness and efficiency.
Staffing — Staffing refers to the process of hiring manpower and give them proper training &
development in order to acquire the required skills, knowledge and capabilities. If manpower is
managed properly than all the other important resources can be managed properly. Thus, Hazev
should focus on the human resources which must be efficient.
Controlling — Controlling refers to the process of monitor and evaluate the performance and its
effectiveness. If there is any kind of deviation, company will use techniques to remove it.
Process of controlling will help Hazev to properly managed it's all resources so that it can be
managed effectively and efficiently (Lin and et.al., 2016).
Produce standard operating procedures (SOPs) that help in meeting key performance indicators
(KPIs)
Standard Operating Procedure (SOPs) of Hazev Restaurant
When customers enter and sit on the dining table, then waiter will go to them and serve
them water and also give menu. After that they will come back to the customers with small dairy
and note down the orders from the customers. After that, they will go to chef and give them the
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orders. Subsequently, preparation of the food according to the order, waiter take it from chef and
serve the food to the customers. Later finishing of the food by the customers, waiter go to the
customers with bill and ask them to pay it.
It's roles in meeting with Key Performance Indicators (KPIs) of Food Production
Standard Operating Procedure (SOPs) of the Hazev will help them to maintain its key
performance indicators (KPIs) which are service quality and customer satisfaction. SOPs of the
restaurant will help customers to do enjoy the restaurant environment without any interruption.
This will lead to customers satisfaction. Also, it helps in bringing co-ordination between all the
activities done by the staff which lead to improvement in service quality. This will result in
enhancement in profitability (Irani and et.al., 2018).
TASK 3
Methods of monitoring food production and identification & dealing with variances
Methods of Monitoring Food Production
There are various methods which are being used by the Hazev to monitoring the food
production. These various methods are such as -
Pest Control Method — Under this method, Restaurant uses pesticide in order to prevent pests
and insects from entrance into food.
Real Time Process Monitoring Method — Under this method, Restaurant uses clean-in-place
(CIP). Here staff of the restaurant always clean the interior surfaces of filters, fittings,
equipment, pipes and vessels in order to prevent these to get dirt (Baldos and Hertel, 2015).
Identification and Dealing with the Variances
For the identification and deal with the variances, Restaurant can use following methods
which are as follows -
Benchmarking — Through this method, Hazev can analysis its food production performance
and compare it with the best restaurant in the industry. Like this, by analysing and comparing,
Restaurant will be able to easily identify the variances. In order to remove the variances, They
will either make new business strategies or modify the existing one. Like this, they can handle
their resources in better way and can improve its performance.
Quality Standard — Every year, Hazev targets the quality standards for its food preparation and
production and do compare it with the actual production & preparation. Like this, company will
get the idea of variance between actual and projected. In order to get rid of variance, Restaurant
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will make new plan, give training to their employees, make communication more effectively and
adopt strategies to strengthen the teamwork & co-ordination between members of the team
(McClanahan, Allison and Cinner, 2015).
Possible effects of deviations to established processes and procedure
Due to arise of deviations, Hazev restaurant has to change in their existing processes and
procedures in order to permanent avoid of the deviations. Thus, restaurant will adopt change
management theory and apply them to the organization which lead to change in their production
style, objectives, strategies, environment and operations, which lead to establishment of new
processes and procedures (Rasul, 2016).
CONCLUSION
From the above study, it has been summarized that food production is one of the main
operations in food and beverage industry. Food production are of different types which depends
upon the hospitality units that which one they want to adopt. This helps units to operate its
business in an efficient manner if they are able to handle all the resources and activities
according to the principles, standards and regulations. Along with that it also has been observed
that if company choose right food production system after taking all the important consideration
then quality and safety of the food can be easily maintained.
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REFERENCES
Books and Journals
Baldos, U.L.C. and Hertel, T.W., 2015. The role of international trade in managing food security
risks from climate change. Food Security. 7(2). pp.275-290.
Bryant, M. and Higgins, V., 2019. Managing the grand challenge of biological threats to food
production: The importance of institutional logics for managing Australian
biosecurity. Australian Journal of Management. p.0312896219867997.
Cai, X. and et.al., 2018. Understanding and managing the food-energy-water nexus–
opportunities for water resources research. Advances in Water Resources. 111. pp.259-
273.
Carley, M. and Christie, I., 2017. Managing sustainable development. Routledge.
Dragone, R. and et.al., 2016. Antioxidant power as biochemical endpoint in bread for screening
and early managing quality and toxicant-related safety anomalies in food
production. Food and Chemical Toxicology. 94. pp.31-38.
Irani, Z. and et.al., 2018. Managing food security through food waste and loss: Small data to big
data. Computers & Operations Research. 98. pp.367-383.
Lin, T. and et.al., 2016. Quantifying and managing food-sourced nutrient metabolism in Chinese
cities. Environment international. 94. pp.388-395.
Lorenz, K., 2017. Managing urban soils for food production. In Urban Soils. (pp. 295-312). CRC
Press.
McClanahan, T., Allison, E.H. and Cinner, J.E., 2015. Managing fisheries for human and food
security. Fish and Fisheries. 16(1). pp.78-103.
Nath, A.J. and Lal, R., 2017. Managing tropical wetlands for advancing global rice production:
Implications for land-use management. Land Use Policy. 68. pp.681-685.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development. 18. pp.14-25.
Tonkin, E. and et.al., 2016. Managing uncertainty about food risks–consumer use of food
labelling. Appetite. 107. pp.242-252.
Westenbrink, S. and et.al., 2016. EuroFIR quality approach for managing food composition data;
where are we in 2014?. Food chemistry. 193. pp.69-74.
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