manufacturing;
traditional;
sous-vide;
cook-chill/freeze;
cook-to-order;
batch;
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, multiportioned, 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
https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar
UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
3.1 analyse and evaluate strategies that support the development of a production schedule
3.2 prepare a production schedule for a defined event
Get assignment help for this unit at assignmenthelpuk@yahoo.com
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