Student name 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) :

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· 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

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Student name Managing Food Production

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