Managing Food Production

Managing Food Production Chef Ahmad

 

Scheme of answer for managing food production course

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

Introduction to food producion system( kitchen):

Food Production is a department that is responsible for food preparation. From shopping to choosing the menu, monitoring the kitchen, maintaining food quality, cleanliness requirements, and creating new dishes.

Explain a range of different types of food preparation and production systems:

Choose four out of five kitchens

There is lots of food production system spread in the world and in main chain hotels. Propose some of these food production systems, which might be applicable and useful for your hotel

Centralized kitchen

A central kitchen is a shared kitchen owned by a single restaurant organization that provides space for storing and preparing food for various restaurant branches. Smaller restaurant businesses, such as food trucks and pop-up restaurants, can also rent central kitchens because they may not have enough storage or cooking space for large amounts of food.

Restaurants are increasingly using central kitchens because they provide a convenient location for branches to prepare ingredients in bulk, such as making sauces or soups. Furthermore, they are useful for small restaurant establishments because central kitchens provide all of the benefits of having a modern, high-tech kitchen without the long-term commitment of purchasing their own.

Assembly line kitchen

The core of an assembly line kitchen plan is simply that – assembly. Consider it a method of sending food through the kitchen in a straight path. It begins with food preparation, progress of cooking, and concludes with a service area geared to get the final meal into the hands of the consumer as quickly as possible. And to put it another way, an assembly line kitchen organizes the flow of a meal and is geared for large volume manufacturing.

Section kitchen

This component of the hotel kitchen is the hotel’s major center, and it’s where the cuisine is finished, garnished, and presented to the guests. This is the major production area, which is divided into several divisions or departments depending on the menu and the size of the operation. Here, a variety of cuisines are created. The main kitchen is sometimes separated into minor areas for improved functionality, As a result, everything is done in accordance with the section kitchen’s structure. So the entire scenario shifts depending on the business necessity and volume.

 

Galley kitchen

Base cabinets, wall cabinets, counters, and other services are located on one or both sides of a central walkway in a galley kitchen. Appliances such as refrigerators, sinks, cupboards, and other utilitarian components can be interspersed among the counters. Because of its U and L design (quite small), it transports meals from the centralized kitchen and only used for heating and presenting food.

 

Discuss the influences on the design of a range of food preparation and production systems for all the kitchens (centralized, galley, assembly line and section):

Choose seven out of nine

1. Centralized kitchen

· Purpose of the kitchen:

It is a huge kitchen that serves two purposes: it may be affiliated with a restaurant chain, with the food prepared being supplied to the branches, or it may serve as a central kitchen that distributes meals to other restaurants, schools, universities, airports, and other locations. The centralized kitchen allows us to manage operations from a single point of control, which includes receiving, storing, preparing, delivering, and maintaining, among other processes that make up the mid-day meal cycle.

 

· Size and style:

Since each restaurant is different, there is no typical size for a centralized kitchen. Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small kitchen.

 

· Ventilation:

Ventilation consumes a significant amount of energy in centralized kitchens, to guarantee comfortable working conditions for staff, and safety on food so it does not get affected, kitchen ventilation systems must remove heat, moisture, and aerosols created during cooking and cleaning from the indoor air.

· Utilities and equipment:

_For today’s kitchens, there is a wide range of centralized kitchen equipment accessible. To explain all of the many items you will come into contact with is items like pasta machines, crêpe machines, burger formers, breading machines, cookie droppers, beverage machines, Greek gyro broilers, doughnut glazers, conveyor fryers, Salamander, Microwave, knives, Combi Oven, Dough Proofer, Hold-O-Mat, Food Processor, Blender, Grill, Blast Chiller, Ice Maker, Refrigerator, Freezer, Stove, Gas, Tilting Pot, Pan, Pot, Pressure Steamer, and so on.

 

· Food safety and Hygiene:

Food safety and cleanliness have become a social issue in recent years. Kitchens are a breeding ground for bacteria and germs that can cause food poisoning and other food-borne illnesses, which is why, especially in a professional kitchen, observing kitchen hygiene guidelines is critical. Many people believe that hazardous food-poisoning bacteria are transmitted through direct contact with food, yet these germs can also be transmitted through our hands. Hand washing, which significantly reduces the spread of E. Coli, salmonella, and other types of harmful bacteria, is a simple way to avoid this

 

· Maintenance and cleaning:

The cleaning of central business kitchen equipment is the final and most important task of the day. Because the centralized kitchen has a strong odor of oily smoke, there are more stains than in other areas. After a period of use in the kitchen, no matter where it is, it will undoubtedly bring a little stickiness, particularly with these stainless steel products, keeping in mind that it needs constant maintenance.

 

· Cost considerations:

There is a lot of planning and logistics involved. It is critical that your central kitchen runs like a well-oiled machine, with ingredients arriving on time, goods being produced efficiently, and a high level of quality and cleanliness maintained. So, in order to accomplish all of this, we must keep in mind that the cost will be high in this case.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. Galley

 

· Purpose of the kitchen: it transports meals from the centralized kitchen and only used for heating and presenting food.

 

 

· Size and style: Small, the number of employees is limited

 

· Ventilation: Good enough because the storage area, the refrigerators, and the gas are in the same narrow area

 

· Utilities and equipment: not a lot of equipment as it’s limited to basic tools such as Refrigerator, freezer, fryer, microwave, knives, grill, gas, stove, blender, whisk, pasta machine, pizza oven, and more.

 

· Food safety and Hygiene: Great care should be taken with hygiene, both for the sake of hygiene and because this is a show kitchen.

 

· Maintenance and cleaning: Periodically and not that much as there is not that much equipment

 

· Cost considerations: Reasonable – midrange

 

 

 

 

 

 

 

 

 

 

3. Assembly line

 

· Purpose of the kitchen: This layout is good for quickly serving a large number of customers, such as in cafeterias, fast food restaurants, or fast-casual restaurants, where working quickly is easy due to the ease of reach. The work transfer can be seamless until the final dish is finished, boxed, or given over to the consumer.

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· Size and style: Medium to small and contains a few equipment

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· Ventilation: The ventilation must be good to reduce odours and heat on food and staff.

 

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Compare and contrast a range of food preparation and production systems by providing advantages and disadvantages or similarities and differences and how they have been designed to meet different business and customer requirements:

In addition, critically evaluate a range of food preparation and production systems and how they have been designed to meet different business and customer requirements

Centralized kitchen

Advantage	Disadvantage
· ………………… · ………………… · ………………. · ………………….	· …………………… · ………………….. · …………………… · …………………….

 

How the Centralized kitchen have been designed to meet different business and customer requirements

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Assembly line kitchen

Advantage	Disadvantage
· ………………… · ………………… · ………………. · ………………….	· …………………… · ………………….. · …………………… · …………………….

How the assembly line kitchen have been designed to meet different business and customer requirements

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Section kitchen

Advantage	Disadvantage
· ………………… · ………………… · ………………. · ………………….	· …………………… · ………………….. · …………………… · …………………….

How the section kitchen have been designed to meet different business and customer requirements

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Galley kitchen

Advantage	Disadvantage
· ………………… · ………………… · ………………. · ………………….	· …………………… · ………………….. · …………………… · …………………….

How the galley kitchen have been designed to meet different business and customer requirements

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Point of view (opinion):

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Conclusion: