Unit 27: CONTEMPORARY GASTRONOMY


Unit 27: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

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Planning and Managing Food Production and Beverage Service H/601/1764


LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts


Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting 


1.1 compare and contrast systems of volume food production in different contexts

 1.2 critically evaluate types and specifications of a range of volume food production equipment

 LO2 Understand purchasing management for materials, commodities, beverages and equipment

 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery 

 2.1 analyse the factors associated with supplier selection

2.2 evaluate the considerations to be made and the decision-making strategy when selecting materials/commodities 

LO3 Be able to produce and critically assess food and beverage preparation plans

 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency and standardisation of product; technology applications; work flow; estimates; budgets; cleaning programmes; organisational policy Strategies: information sources; legislation; internal/external contacts; communication systems; recording Presentation: types eg traditional, family, silver, plated, individual, multi-portioned, modern, futuristic, creative, imaginative, design, colour, texture, flavour Portion control systems: preparation, service and point-of-sale applications; specifications and methods, tools and equipment, technology applications, visual aids, monitoring and recording, effectiveness Implications: cost; yields; yield analysis; product specification; nutritional aspects 
                                     MARKETING HOMEWORK HELP/ MARKETING ASSIGNMENT HELP
3.1 analyse and evaluate strategies that support the development of a production schedule

3.2 prepare a production schedule for a defined event 

LO4 Understand food quality control processes and policies for volume food production

 Understand food quality control processes and policies for volume food production Processes: receipt; storage; preparation; production; distribution/transport; quality assurance; technology applications Policies: hazard analysis (HACCP); assured safe catering (ASC); risk assessment (HASAWA); in relation to food safety acts and Food Standards Agency; organisational policy; nutritional; content specification; compliance; monitoring and recording systems and documentation


4.1 evaluate the process required to maintain a quality assured food production process


4.2 graphically contrast a range of food quality control policies currently used by commercial organisations


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