Unit 27: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

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-portionHND Assignment Help;
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

Understanding specific need in health and social care
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,

Unit 4 – Personal  and professional development in health and social care
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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