FOOD PRODUCTION

Food Production

Food Production

Introduction

Food production is increasingly becoming a system that provides efficient production at farm level and management of the delivery of food products into international trading markets. This subject should provide insight into the concept of food production chain management. This should include developing an understanding of the links needed between farm production, processing, packaging/transport and delivery of final products, marketing and the influence of consumer opinion on product consumption and successful product sale. This requires a knowledge of the regulatory environment that spans farm production, food processing and product formulation to standards and the structure of the local and international food industry. Students should learn the methodologies used to evaluate consumer views and apply these in case studies of successful and unsuccessful supply chains.

One of the dimensions deals with the systematic approach towards planning, designing and controlling of food Production operations and the second dimension deals with the operating systems within the food Production operations. Firstly, the management of materials. Secondly, the management of information and, lastly the management of customers. There are many factors which affect the overall meal experience. Some of the factors are the offerance of food Production served level of maintaining cleanliness etc. The various aspects of Food Production such as menu planning and engineering, food Production control, waste management in Food Production, the basic problem to Food Production and their respective solutions are considered in this project.

Food Production Problems and Solutions

The Food Production industry is similar to consumer packaged goods (requires packaging) with the additional constraint that spoilage/shelflife is a major factor. In addition, Food Production manufacturers have regulatory issues that require a high level of quality control. Food Production companies also may have similar constraints on their manufacturing process; e.g., step 4 (cooking) has to happen within 30 minutes after step 3 (fermentation) or don't bother scheduling step 3. In addition Food Production manufacturers often know what their orders are going to be months in advance and need to make sure today's order fulfillment doesn't get behind or the machines won't be available a few months later.

According to kotas and Jayawardena, (1994) standard specification refers to the standard maintained by each of the organisation. Standardising an operation reflects the esteem or level of the organisation. If standard specification is not followed then it would lead to downfall of organisation and quality of services and thus resulting in losses. Handling complaints is one of the major tasks performed by a food Production personnel. Some of the guest complaints can be handled before they arise by politely giving proper information since beginning. The basis of complaint handling is to listen, repeat, agree and action. According to Sethi, (2004) (Financial management is extensive in its scope. It helps in making different types of policy in respect to the resources to be used .Financial management is of utmost significance as it deals with buildings, machinery, sharp tools and operations as well. The purpose of inventory management is smooth operation of the organisation so that ...