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LO1 Explain the different types of and influences on the design of food preparation and production systems

Unit 9: Managing Food Production

Unit code

T/616/1796

Unit level

4

Credit value

15

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:

  1. Explain the different types of and influences on the design of food preparation and production systems
  2. Identify the key principles and methods for planning food preparation and production
  3. Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
  4. 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

Merit

Distinction

LO1 Explain the different types of and influences on the design of food preparation and production systems

 

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

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

D1 Critically evaluate a range of food preparation and production systems and how they have been designed to meet different business and customer requirements

LO2 Identify the key principles and methods for planning food preparation and production

 

LO2 LO3 LO4

 

 

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

M2 Compare specific examples of different approaches to planning food preparation and production to meet differing business requirements

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

LO3 Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business

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

M3 Review examples of standard operating procedures (SOPs) and specifications used to manage resources in line with key performance indicators (KPIs)

 

P7 Produce standard operating procedures (SOPs) to ensure food production meets business key performance indicators (KPIs)

 

 

Pass

Merit

Distinction

LO4 Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation

 

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

M4 Compare approaches to monitoring food production and their success in identifying potential variances, their impacts and how these are dealt with

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

www.food.gov.uk

Food Standards Agency Business and Industry

(News/General Reference)

www.foodmanagement.today

Food Management Today News and articles

(General Reference)


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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