Managing Food Production

Student name Managing Food Production Chef Rasha Najjar

Activity 03

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

Determine the resources required to deliver a consistent, safe and timely food production operation

· Human Recourses (Kitchen and restaurant staff) :

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

· Finical Recourses( Food costing and budgetary ) :

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

· Physical Resources( Equipments and tools ) :

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

Outline the processes and procedures required to ensure resources are managed effectively and efficiently to meet overall customer and business needs

· How the Kitchen staff are managed effectively what are the methods and procedures required to meet customer and business requirements :

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

· How the Financial Recourses are managed effectively what are the methods and procedures required to meet customer and business requirements :

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

· How the Physical Recourses are managed effectively what are the methods and procedures required to meet customer and business requirements

————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————

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

· SOP – Kitchen / F&B Production – Menu Planning and Menu Design

· SOP – Kitchen / F&B Production – Kitchen Staff / Chef Personal Hygiene

· SOP – Kitchen / F&B Production – Equipment Handling, Cleaning and Sanitizing

· SOP – Kitchen / F&B Production – Kitchen Opening Duties / Preparation for Kitchen Service

· SOP – Kitchen / F&B Production – Plate Garnishing and Presentation

· SOP – Kitchen / F&B Production – Food Handling and Sanitation

Use this link for this question: https://setupmyhotel.com/component/tags/tag/kitchen-sop.html

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

· Example of SOP for Human recourses and KPI :

· Example of SOP for Financial recourses and KPI :

· Example of SOP for Physical recourses and KPI :

Conclusion

———————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————–

Valid point of view

——————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————