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
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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, 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
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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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