UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

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LO1 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

LO2 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

LO3 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

LO4 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

UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

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

Assessment criteria for pass

The learner can:

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

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

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

3.1 analyse and evaluate strategies that support the development of a production schedule

3.2 prepare a production schedule for a defined event

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

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 organizations

UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE

Guidance

Links

This unit is linked to:Unit 5: Food and Beverage Operations Management Unit 10: Work-based Experience Unit 27: Contemporary Gastronomy Unit 28: World Food Unit 29: Creative Patisserie Unit 30: New Product Development in Food Unit 31: Food Safety Management Unit 32: Nutrition and Diet.This unit also links to the following Management NVQ units:

B1: Develop and implement operational plans for your area of responsibility

B2: Map the environment in which your organisation operates

B8: Ensure compliance with legal, regulatory, ethical and social requirements

 E1: Manage a budget

E2: Manage finance for your area of responsibility

E4: Promote the use of technology within your organisation

E5: Ensure your own action reduce risks to health and safety

 E6: Ensure health and safety requirements are met in your area of responsibility

 E7: Ensure an effective organisational approach to health and safety

F12: Improve organisational performance.

Essential requirements

Tutors must be technically qualified with up-to-date knowledge of modern food production and beverage delivery systems.

UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
Employer engagement and vocational contexts

Access to a broad range of operations in the commercial field is essential to provide a wide exposure to different systems of operation. Centres must encourage learners to actively participate in experimental opportunities such as conference and banqueting operations and corporate events. Developing strong links with industry and key personnel is crucial and must be maintained throughout the course of study. Centres must ensure that they involve visiting speakers where appropriate. Case study materials can be used to highlight key issues that may not occur naturally in commercial environments.

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