Managing Food Production Discussion Questions

Managing Food Production Discussion Questions

Student name Managing Food Production Chef Rasha Najjar

Activity 02-

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

Q1-Determine the key underlying principles for planning food preparation and production

1- The processes for procurement of food ingredients and commodities, including purchasing specifications and appropriate suppliers

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2- How to prepare menus, recipes to ensure consistency and quality of food:

How to prepare and standardized systems and procedures (SOPs) to ensure consistency and quality of food:

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3- 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

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Q2-Explain key methods for planning food preparation and production, providing specific examples to illustrate different approaches

1- The importance of collating information about customer requirements Experience

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2- Training needs of staff to plan menus according to the equipment and facilities available

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3- Food Cost efficiencies that involve calculating the sales mix and the balance of price and offers

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4- The importance of calculating food profit margin ratios in accordance with organizational policy

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5- The use of training plans to maximize staff productivity and performance to deliver quality food to consistent brand standards

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6- Allocation of people and resources to required tasks according to the style of service and the menu in commercial kitchens

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7- The importance of contingency plans in commercial kitchen

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Q3-Compare specific examples of different approaches to planning food preparation and production to meet different business requirements

Comparing could by providing advantages and disadvantages or similarities and differences

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Advantages

Disadvantages

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Advantages

Disadvantages

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Advantages

Disadvantages

Q4-Appraise specific examples of different approaches and methods to planning food preparation and production and make recommendations to SOPs for maximizing quality and efficiency in operations, identifying variances and actions to be taken.

Conclusion

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Valid point of view

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-Recommended SOPs maximizing quality and efficiency in operations, identifying variances and actions to be taken.

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