LO1 Explain the different types of and influences on the design of food preparation and production systems
Unit 9: Managing Food Production
Unit code
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T/616/1796
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Unit level
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4
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Credit value
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15
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Introduction
Food manufacture is one of the world`s largest industries. Head chefs, executive chefs and kitchen managers have to ensure that teams, management structure, resources and knowledge are in place in the correct balance to ensure that cost- effective, profitable, efficient and safe preparation and production of food is achieved, according to the organisation’s style and business targets.
Hospitality students will acquire a basic knowledge of the special factors associated with food processing and food quality assurance. The aim of this unit is to enable students to examine different approaches and methods applied to food production planning, preparation and management in professional kitchen management.
Learning Outcomes
By the end of this unit students will be able to:
- Explain the different types of and influences on the design of food preparation and production systems
- Identify the key principles and methods for planning food preparation and production
- Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
- Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
Essential content
LO1 Explain the different types of and influences on the design of food preparation and production systems
Different types of food preparation and production systems:
Definition of food systems and the factors that influence the different types of food preparation and production systems
The advantages and disadvantages of different systems: assembly line, production kitchens, centralised, section, galley kitchens
Influences on food production system design:
The factors that influence the production systems e.g. the type of cuisine offered
The design and layout of the kitchen: purpose of the kitchen, size and style, ergonomics, ventilation, utilities and equipment
Efficiencies e.g. efficient and safe work flow, energy efficiency
Regulations and legislative requirements: food safety, hygiene and Health and Safety, maintenance and cleaning
Receiving stock and storage requirements Cost considerations
LO2 Identify the key principles and methods for planning food preparation and production
Key principles:
The processes for procurement of food ingredients and commodities, including purchasing specifications and appropriate suppliers
How to prepare menus, recipes and standardised systems and procedures (SOPs) to ensure consistency and quality of food
How to establish protocols for cleaning, pest control, chemical control, use and storage, personal protective equipment use, food holding and storage, food handling, supplier delivery and storage
Planning methods:
The importance of collating information about customer requirements Experience and training needs of staff to plan menus according to the equipment and facilities available
Accounting for the sources of produce aligned to menu planning Sourcing produce required at a price that allows optimum profit margins
Cost efficiencies that involve calculating the sales mix and the balance of price and offers
The importance of calculating profit margin ratios in accordance with organisational policy
The use of training plans to maximise staff productivity and performance to deliver quality food to consistent brand standards
Allocation of people and resources to required tasks according to the style of service and the menu
Appropriate team structure in the different food preparation and production systems
The importance of contingency plans
LO3 Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
Key roles and responsibilities for effective kitchen management:
Managing different resources: human, financial and physical
Human: The training and development of kitchen team members to deliver consistent and timely food production operations
The requirement for and on-going maintenance of kitchen equipment
How to manage food safety systems in accordance with current legislative requirements
The importance of scheduling and implementing monitoring, staff training, maintenance or repair work in ways which minimise disruption to customers
Financial: Financial considerations to meet the needs and expectations of the customer and business, including adherence to brand standards where appropriate
Budget planning and control
Physical: The effective management of kitchen equipment and resources in line with legislative and operational requirements
The necessity for regular servicing and maintenance to have minimal impact on operations
Management of food safety systems to adhere to legislation
LO4 Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
Variety of methods to monitor:
How to carry out and record inspections, observations and equipment readings
Mechanisms for monitoring production yield, portion control and costs to achieve budgetary targets and business objectives
The monitoring of stock rotation and waste Risk analysis and assessment for food safety
Performance management to monitor and evaluate staff performance Implementing improvement strategies to maximise productivity and profit The safety procedures and compliance of regulations for using equipment Food presentation to maintain standards and quality
The benefits of variance analysis to assist with managing budgets and budgetary control
Learning Outcomes and Assessment Criteria
Pass
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Merit
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Distinction
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LO1 Explain the different types of and influences on the design of food preparation and production systems
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P1 Explain a range of different types of food preparation and production systems
P2 Discuss the influences on the design of a range of food preparation and production systems
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M1 Compare and contrast a range of food preparation and production systems and how they have been designed to meet different business and customer requirements
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D1 Critically evaluate a range of food preparation and production systems and how they have been designed to meet different business and customer requirements
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LO2 Identify the key principles and methods for planning food preparation and production
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LO2 LO3 LO4
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P3 Determine the key underlying principles for planning food preparation and production
P4 Explain key methods for planning food preparation and production, providing specific examples to illustrate different approaches
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M2 Compare specific examples of different approaches to planning food preparation and production to meet differing business requirements
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D2 Appraise specific examples of different approaches and methods to planning food preparation and production and make recommendations to SOPs for maximising quality and efficiency in operations, identifying variances and actions to be taken
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LO3 Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
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P5 Determine the resources required to deliver a consistent, safe and timely food production operation
P6 Outline the processes and procedures required to ensure resources are managed effectively and efficiently to meet overall customer and business needs
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M3 Review examples of standard operating procedures (SOPs) and specifications used to manage resources in line with key performance indicators (KPIs)
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P7 Produce standard operating procedures (SOPs) to ensure food production meets business key performance indicators (KPIs)
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Pass
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Merit
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Distinction
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LO4 Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
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P8 Apply methods for monitoring food production and explain how to identify and deal with variances to ensure a safe and efficient operation
P9 Explain the possible effects of deviations to established processes and procedures
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M4 Compare approaches to monitoring food production and their success in identifying potential variances, their impacts and how these are dealt with
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Recommended resources
Textbooks
FOSKETT, D., PASKINS, P., PENNINGTON, A. and RIPPINGTON, N. (2016) The
Theory of Hospitality and Catering Thirteenth Edition. London: Hodder Education.
HAYES, D., MILLER, A. and NINEMEIER, J. (2011) The Professional Kitchen Manager. Harlow: Pearson.
KATSIGRIS, C. and THOMAS, C. (2008) Design and Equipment for restaurants and Food Service: A Management View. Chichester: John Wiley and Sons.
LABENSKY, S. (2010) On Cooking: A Textbook of Culinary Fundamentals. 5th ed. Harlow: Pearson.
LEWIS, J. (2013) The Culinary Professional. 2nd ed. Illinois: Goodheart-Wilcox.
Websites
Links
This unit links to the following related units: Unit 11: Creative Patisserie and Artisan Bakery Unit 12: Butchery and Fishmongery
Unit 21: Menu Development, Planning and Design Unit 22: Creative Kitchen Management
Unit 23: Food Innovation
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