Aim of Unit 26 Planning and Managing Food Production and Beverage Service
Unit 26 Planning and Managing Food Production and Beverage Service would help the learners to understand basic requirements within food services so as to acquire a dynamic environment. This would also help the learners to develop skills in analysing and producing quality food and beverage planning. The learners would be able to identify the needs to increase the quality of food and beverage services in terms of production and delivery. Additionally, this unit would foster management skills within the learners to implement the same in their practical experiences by complying with the objectives of the industry. Thus, this unit would help in the development of tools that are required by the learners across a range of situations and settings.
1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
2 Understand purchasing management for materials, commodities, beverages and equipment
3 Be able to produce and critically assess food and beverage preparation plans
4 Understand food quality control processes and policies for volume food production
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
This section would help the learners to acquire knowledge about the different equipment and systems used for measuring the volume of production and delivery of food and beverage service. The determination of systems includes manufacturing, cook-to-order, batch centralised, multi-portion, operation management, and technological aspects. Apart from this, an understanding of several pieces of equipment that could be used in food and beverage services is also enclosed. The learners would also acquire knowledge of providing food and beverage services in different contexts.
LO2 Understand purchasing management for materials, commodities, beverages and equipment
In this section, the learners would acquire an understanding of factors responsible for managing the purchasing of materials, beverages, commodities and equipment. They would understand the role of suppliers in purchasing management and their implications on the organisation. This section would also provide a brief knowledge on factors impacting the choice of suppliers. Further, an understanding of the importance of the standard of products while purchasing would also be covered.
LO3 Be able to produce and critically assess food and beverage preparation plans
This section would help the learners to acquire an understanding of the critical assessment of preparation of food and beverage plan. This incorporates an understanding of the plan with respect to staffing and resources issues. They would also understand the methodologies and strategies that could be used for preparation of the plan. This section would further help the learners to identify the requirement of control systems and their implication on the planning.
LO4 Understand food quality control processes and policies for volume food production
In this section, the learners would acquire an insight into the process of quality control in the preparation of the menu plan. The quality control procedures consider an assessment of quality in storage, receipt, production, preparation, distribution and applications of technologies. Moreover, the learners would also acquire an idea of the policies they are required to comply with such as hazard analysis (HACCP), risk assessment (HASAWA) and assurance to safe catering (ASC).
Learning outcomes and assessment criteria
|Learning outcomes On successful completion of this unit a learner will:||Assessment criteria for pass The learner can:|
|LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts||compare and contrast systems of volume food production in different contextscritically evaluate types and specifications of a range of volume food production equipment|
|LO2 Understand purchasing management for materials, commodities, beverages and equipment||analyse the factors associated with supplier selectionevaluate 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||analyse and evaluate strategies that support the development of a production scheduleprepare a production schedule for a defined event|
|LO4 Understand food quality control processes and policies for volume food production||evaluate the process required to maintain a quality assured food production processgraphically contrast a range of food quality control policies currently used by commercial organisations|
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