Food Production: SEMESTER - III Food Production Theory

SEMESTER - III
Food Production Theory

Quantity Food Production
Equipment
Menu Planning
Indenting

Commercial cooking

Commercial cooking is mass production. Generally a commercial kitchen will have large-scale cooking apparatuses. Commercial cooking is cooking on a large scale for money (commerce). It’s just cooking in a business sense.

The term foodservice applies to any operation or business that prepares food for consumption by the public. These businesses are classified into three main categories:

Quick Service - Commonly referred to as fast food restaurants. These include burger, chicken, pizza, sandwich, and short order restaurants where there is generally no table service. The kitchen and dining rooms are designed for quick service and convenience

Full Service - Commonly referred to as dinner house or white tablecloth restaurants. These include table service, sit-down cafeteria, club, and fine dining operations where there is more emphasis on ambiance or the dining experience

Noncommercial - These are foodservice operations that are generally imbedded in other businesses. They are generally found in schools, hospitals, universities, office parks, office buildings, prisons, and industries

Many commercial restaurants come and go with changing public desires. Restaurants generally concern themselves with only those things that can be seen by the public. They often consider used equipment and are not interested in high technology, energy-saving, or high first cost approaches to food production.

Production, productivity, and profitability are the key to any foodservice operations success. All of these operations have one thing in common; they are manufacturers of food and the tools of production. They use various pieces of cooking equipment. It should be pointed out that the purchase of advanced technologies is seen as a capital expenditure. Actually, advanced electro technologies are a revenue investment since they enhance the means of production.

HIERARCHY OF KITCHEN AND JOB DISCRIPTIONS

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a station and defined responsibilities, outlined below. In smaller operations, the classic system is generally abbreviated and responsibilities are organized so as to make the best use of workspace and talents. A shortage of skilled personnel has also made modifications in the brigade system necessary. The introduction of new equipment has helped to alleviate some of the problems associated with smaller kitchen staffs.

The chef is responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items. He or she also may be known as the chef de cuisine or executive chef. The sous chef is second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as neces-sary. Small operations may not have a sous chef

One of the definitions of a business organization is an arrangement of people in job to accomplish the goals of the operation. Similarly, the organizational structure of the Kitchen staff will reflect the needs of the operation, the job functions and the various goals. Food Production organization vary according to the needs of the enterprise’s design.

The classical (continental) organization of a Kitchen varies widely, bust commonly in such an organization a Chef de Cuisine (Exec. Chef) is in charge and a Sous Chef (under Chef) supervises the kitchen and the heads of the various departments or section (Chef de Parties). Under these Chefs are Assistant Cooks (Demi Chefs), Commis and other workers.

Organization. (A Line Organization is one in which authority and responsibility flows down from the top (Exec. Chef) through the various positions to the last position of the operation). There can be no jump of authority or responsibility. If the top man gives an order it runs down the ranks until it is delegated to the proper level. Every job even the lowest, in a line organization has a certain amount of responsibility.

Naturally, as one goes higher in the line organization the responsibility becomes greater. In a line organization, the top position holds full responsibility for everything that happens in the organization.

THE BASIS OF KITCHEN ORGANIZATION

The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are. The way a kitchen is organized depends on several factors.

1. The type of establishment.

The major types of food service establishments are as follows:

Hotels

Institutional kitchens

Schools

Hospitals,nursing homes,and other health-care institutions

Employee lunchrooms

Airline catering

Military food service

Correctional institutions

Catering and banquet services

Fast-food restaurants

Carry-out or take-out food facilities

Full-service restaurants

1. The size of the operation (the number of customers and the volume of food served).

1. The physical facilities, including the equipment in use.

The Classical Kitchen Brigade Can Be Fabricated As Follows:

Chef de Cuisine (Head Chef)

The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftman. He is selected for his organizing and executive abilities than for his culinary skill. Though it is obvious that he should have such skill and a large appreciation of fine cookery. His principle function is to plan, organize and supervise the work of the kitchen.

He prepares the menus for the management in accordance with the costing and catering policies laid down. He has full responsibility for staff, selection and policy or major responsibility for staff, selection and dismissal in conjunction with the personnel department.

He will also be concerned with the planning and equipment of his kitchen. Thus the executive responsibilities for his Kitchen. Thus, the executive responsibilities of the Chef de Cuisine can be considered under the principal head of.

Food and food costs (through menu planning & ordering)

Kitchen Staff

Kitchen plant and equipment

Under his control all three activities must be coordinated to produce goods efficiently and economically. His status is normally second only to the manager and he will expect complete control of his department.

In addition to the crafts skill and technical knowledge acquired as a result of apprenticeship, technical training and experience, the Chefs de Cuisine must additionally acquire managerial qualities and administrative knowledge particularly in regard to the organization of work, control of staff, the efficient use of machinery, costing and food control. He must be aware of modern development in manufacturing and processing food for his kitchen. Present trends indicate that the Chef must increasingly concern himself not only with cookery but with the quality of the food and art of food presentation. In the widest sense. This calls for a degree of the merchandising skill and

on occasion showmanship.Hygiene is of top importance in the kitchen and there is hardly a better beginning than with the Chef’s own person.

A Chef de Cuisine must have knowledge of French, Current Affaires, commodities and tools of his trade.

SOUS CHEF

Sous Chef or underchef is the principal assistant of the Chef de Cisine. In large establishments the Sous Chef will have no sectional or partial responsibility but will aid the chef in his general administration and in particular in supervising the work of preparing food and in overseeing its service at the (Pick up counter). Where a considerable kitchen operation is involved there may be more that one Sous Chef.

The Sous Chef acts as a Chef de Cuisine in the absence of the Chef. When the Chef de Cuisine is engaged at work within his office, i.e. occupied in Menu Planning, checking records figures or in similar administrative routines, the Sous Chef directly supervises the parctical kithen activities.

Sous chef directly supervises the food pick-up during meal service times and can make adhoc staff changes during the working day to relieve pressure.

In large establishments it is possible for there to be as many as four to six Sous Chefs, particularly it is so when separate kitchens are set up for say Grill room, Restaurant, Banquet Service, speciality cuisines etc.

JOB DESCRIPTION OF EXECUITIVE SOUS CHEF

Operations/Property Management

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Assists Executive Chef with all kitchen operations.

Performs all duties of kitchen managers and associates as necessary.

Recognizes superior quality products, presentations and flavor.

Maintains purchasing, receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Calculates accurate theoretical and weighted food costs.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Coordinates banquet production with Banquet Chef.

Supports procedures for food & beverage portion and waste controls.

Assists in maintaining associate cafeteria operation and food quality standards.

Follows proper handling and right temperature of all food products.

Knows and implements Taj Palace Hotel Hygiene Standards.

Helps the Executive Chef Research and test new food products in conjunction with company initiatives.

Assists the Executive Chef with maintaining all standard recipes.

Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Operates and maintains all department equipment and reports malfunctions.

Assists with an effective kitchen equipment repair and maintenance program.

Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.

Purchases appropriate supplies and manage inventories according to budget

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.

Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

Effectively investigates reports and follows-up on associate accidents.

Guest Satisfaction

Sets a positive example for guest relations.

Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.

Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Helps associates receive on-going training to understand guest expectations.

Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Human Resources

Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.

Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are crosstrained to support successful daily operations.

Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

Communicates performance expectations in accordance with job descriptions for each position.

Participates in the associate performance appraisal process, providing feedback as needed.

Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

Actively solicits associate feedback, utilizes and "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary.

Participates in associate progressive discipline procedures. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard Operating Procedures (SOPs) and supports the Peer Review Process.

Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.

Celebrates successes and publicly recognizes the contributions of team members;

ensures associate recognition is taking place on all shifts. Participates in an on-going associate recognition program.

Ensures associates maintain required food handling and sanitation certifications.

Sales and Revenue Management

Assists the Executive Chef in developing and generating annual sales for the Restaurant and Catering departments.

Meets regularly with catering customers and restaurant guests to gather feedback.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Assists the Executive Chef with menu development.

Participates as needed in weekly sales strategy forecast meeting to anticipate service and staffing needs.

Attends scheduled projection meetings as needed to anticipate long term planning needs.

Financial Management

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Utilizes the TNA System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.

Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.

Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

Other

Performs other duties as assigned to meet business needs.

Chef de Partie

Partie is a French word meaning "part (of a whole) or section." A Partie system is one in which an operation's space equipment, and jobs are divided up into sections. The Partie system for chefs evolved in the Escoffier era from an analysis of the tasks needed for

production and then a grouping of those tasks so as to maximize production speed and efficiently. The original system lasted up to the 1930s and was designed primarily for large restaurants, especially those in major hotels providing extensive a la carte and table d'hôte menus in the classic French tradition. As the task of the professional kitchen came to involve serving more customers in more and different ways, it organization inevitably became more complex. Highly elaborate dishes required highly specialized experts rather than general chefs who must handle all types of cookery at once.

Chef de partie is a working cook incharge of a clearly defined section of activities within the kitchen. The Chef de Partie particularly of the sauce and Grade Manager may have the status and duties of a Sous Chef in addition to sectional responsibilities.

All the Chef de Parties may be regarded as supervisors or foremen of their sections as well as skilled craftsmen.

JOB DESCRIPTION OF DEMI CHEF DE PARTI

Cooking and presentation as per the standardised recipesDUTIES AND RESPONSIBILITIES :

Allocation of work

Checking mis-en-place on quality and quantity

Control wastage

Maintain quality

Innovate new dishes

Maintain discipline and grooming of staff

To Maintain Hygiene and sanitation

Portion control

Storage of food and provisions

Raw material quality check

Allot duties to commis

Control over production and wastage.

Assist in implementing TBEM processes

Adhering to HACCP

Enabling and adherence of the principles and work practices detailed under HACCP

System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.

INTERDEPARTMENTAL CO-ORDINATION :

To coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department. Coordinate with all Department Heads.

NOTE :

In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.

The job description will be reviewed every two years.

COMPETENCIES

This job requires cooking skill, knowledge of food and equipment, good relationship with the staff eye for detail and strict quality control and check

Chef Garde Manger

The Chef Grade Manger is incharge of the larder. The larder is not only a place where food is steamed but also a place where the raw materials of cookery are prepared and dressed.

In larger establishments larder work may be broken into sections and in one or two instances, it is possible that the sub-sections may have independence of the Chef Garde Manger, i.e. Boucherie might by directly controlled by the Chef De Cuisine or Sous Chef.

This is rarely true in smaller establishments, the sub-sections within the Grade Manger will both indicate the wide range of this Chef de Parties duties and explain why he enjoys a status in the Kitchen brigade comparable to that of the Chef Saucier.

The Chef Grade Manger is normally accommodated adjoining the main kitchen but will have its own cooking facilities. According to the size of the establishment, its sub-section too will be separate to a greater or smaller extent. This also incorporates Hors d’oeuvres section and a salad room, sometimes a fruit room where such items as melons, grapefruit, fruit salad etc. are prepared. There is a great deal of work organization and careful distribution of work to be carried out. Chef Grade Manger caters to such dishes as those commonly found on a cold table, and comprises not only of cold dishes and salads. Sandwiches are his responsibility with the exception of sale of the hot or toasted sandwiches such as club sandwiches (Chef Rotisseur). Mayonnaise, vinaigrette sauce, and other dressings and sauces for cold food are made by Chef Grade Manger. Various sections looked after by Chef Grade Manger are as follows :

JOB DESCRIPTION OF CHEF GARDE MANGER

Operations/Property Management

Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.

Supervises daily shift operations and oversees production and preparation of culinary items.

Opens and closes kitchen shifts and ensures completion of assigned duties.

Maintains food handling and sanitation standards.

Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

Assists with developing menus and promotions.

Operates all department equipment as necessary and reports malfunctions.

Purchases appropriate supplies and manages food and supply inventories according to budget.

Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

Understands and implements Marriott's 30 Point Safety Standards.

Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.

Ensures all associates have proper supplies, equipment and uniforms.

Communicates areas in need of attention to staff and follows up to ensure follow through.

Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.

Participates as needed in the investigation of associate accidents.

Understands and complies with loss prevention policies and procedures.

Guest Satisfaction

Sets a positive example for guest relations.

Interacts with guests to obtain feedback on product quality and service levels;

effectively responds to and handles guest problems and complaints seeking assistance from supervisor as necessary.

Empowers associates to provide excellent customer service within guidelines.

Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

Assists in the review of comment cards and guest satisfaction results with associates.

Human Resources

Participates as needed in the interviewing and hiring of kitchen associate team members with the appropriate skills.

Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

Communicates performance expectations in accordance with job descriptions for each position and monitors progress.

Participates in the associate performance appraisal process, giving feedback as needed.

Coaches and counsels associates regarding performance on an on-going basis. Handles associate progressive disciplinary procedures as required. Handles associate questions and concerns.

Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Participates in an on-going associate recognition program.

Sales and Revenue Management

Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Financial Management

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.

Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.

Understands the impact of department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

Other

Performs other duties as assigned to meet business needs.

BOUCHERIE (Butcher Shop) :

Boucherie in hotel differs in many important regards from that of retail trade. It includes the dissecting of quarters of beef and careasses of lamb etc. It will also include the dressing of meat either for joints such as contre filet or small cuts like noisette, cotelettes or tournedos etc.

CHACUTIER (Pork Butcher and Sauage maker) :

Charcutier involves Pork butcher, the preparation of Pork products and sausage, etc. He is also responsible for the rendering and clarifying of dripping. Again the extent to which the Charcutier work is separated from the staff of the Grade Manger depends on the volume of work.

VOLAILLEUR (Poulterer) :

Where there is an extremely large establishment, the Poulterer who is responsible for the plucking cleaning and dressing not only of the poultry but game birds, hares and rabbits may be separated from the fish monger and the larder proper.

POISSONER (Fishmonger) :

The hotel fish monger prepares fish not in the style of the tradesman, in retail trade for he must have the raw materials ready for the immediate attention of the appropriate Chef, either for the Chef Piossoner or in some instances for cold dishes for Chef Grade Manger.

A wide range of products of sea, river and lake will normally come to him for treatment which includes skinning, illeting and portioning. Fish, such as eel, osysters, lobsters and ernbs will demand his attention as well as the ordinary range of river, sea and shell fish.

HORD D’OEUVRIER (Hors d’ ocuvre cook) :

Where work justifies it, the preparation of Hors d’ oeuvre of all kinds is organized separately. The dishes for this section can be great and involve the regular preparation of commodities e.g. preparation of dressings, varieties of vegetables salads (Potato, Russian), varieties of meat and fish dishes found on the Hors d’ oeuvries is often entrusted not only to a Chef Horss d’ oeuvrier and assistant of Chef Grade Manger but to

semi-skilled hands, often women workers trained only in assembling prepared material and in decorating dishes.

SLADIER (Salad Maker) :

The person responsible for the preparatory work and assembling of salads usually works in the Grade Manger.

Chef de Nuit (Night Duty Chef)

Night duty cook is a chef whose main duties are to take over when the main kitchen staff leave.A separate Chef de Nuit may be retained in the Grade Manger but normally one person suffices. Night duty cook does not necessarily remain on duty throughout te night but only until such time, the late meals have ceased.

The duties of Chef de Nuit are sometimes carried out by a Sous Chef. The Sous Chef doing this is present for the service of dinner but not lunch and is responsible for all the work when the normal brigade has gone off duty. This system is used in 75% of places where late service is given. Sous Chef must make sure that he has all the necessary facilities and that the correct mis-en-place is left by Chef de Partie before they go off duty.

CHEF POTAGER (Soup Cook)

The Chef’s importance within kitchen is also supported by the fact that the repertory of soups including consomme, cremes and veloutes, purees, broth’s bisques and many speciality and nation favouring essences and garnished in hundreds of ways, besides all basic stocks are prepared by him.

Chef portager can be supplied by other parties with some of the garnishes required. For example, he receives material not only from the Grade Manger but for consommé celestine, receive pancakes from the Chef Entremetier. He receives stocks from the Chef poissonier for fish and other ordinary tools, particularly producing vegetables of wide variety of shapes and sizes. Like all cooks, a cultivated palate is an importance requirement for adjustment.

CHEF SAUCIER (Sauce Cook)

He prepares all fundamental sauces i.e. Bechamel, tomato sauce, veloute. He prepares all light and heavy entrees for example volauvent (light entrée). Heavy entrée (Steaks) i.e. meat, poultry and game dishes which are not roasted or grilled.

It is difficult to differentiate between the duties of Chef Saucier and that of Chef Rotisseur. The Saucier prepares the peolage stews braised, boiled and sauted dishes which approximates a roasting process.

He is considered to be the senior Chef de Partie and normally takes over the responsibility of the Sous Chef when absent. He requires knowledge because his work covers an extensive variety of dishes and specialty sauces.

“The sauce makes the dish – the garnish o a dish changes the whole appearances. A dish must be made well and look attractive to be appreciated. Application of the sauce and garnish can make or mar a dish”.

The Saucier’s work may be summarized best as comprising the cooking, garnishing of all meat, poultry and game dishes wih the exception of those that are plainly grilled and roasted (these are cooked by the Rotisseur). This means that he is responsible for Braises, entrees, poeles, bouillis, etc.

Chef Saucier will be responsible for at lest one of the plats du lour or specialty of the day.

Chef Saucier, assisted by one of more commis and Apprentices not only prepares his own mis-en-place but for many times will receive prepared commodities from other sections e.g. receive Tournados ready cut and dressed from Boucherie, Escalopes ready flattened and breadcrumbed from Grade Manger. A garnish or sauce may be added but the meat is tender and has a suitable flavor therefore, the sauce must be distinctive but not over powering. This is test for sauces.

CHEF COMMUNAR (Staff/Cafeteria Cook)

The staff cook provides the meals for the employees who use the staff room for the wage earning staff and includes uniformed and maintenance staff, chambermaids, waiters, lower grade clerical staff, etc. Catering of this nature should be influenced by nutritional factors.

Chef Entermtier (Vegetable Cook)

The Entremet course is, on the modern menu, the sweet, which is the responsibility to the Chef Patissier and not the Chef Entremetier. Traditionally, an important Entremet course on traditional menu in France was however the entremet de legumes when skillfully prepared and cooked vegetables were presented on a dish apart. An entremet was originally something sent to the table between the courses and this practice still sarvives in France as far as vegetables are concerned.

The Entremetier therefore is concerned mainly with the following things :

All vegetables dishes

All patato dishes other than deep fried

All egg dishes

All farinaceous dishes

N.B. : In some circumstances, it is not possible to employ a Chef Potager, therefore, Chef Entremetier prepares all soups.

This section employs the largest number of staff because the variety of vegetable is quite large. Also there are very busy times of the year when certain vegetables are in season, e.g. asparagus. A great deal is used and at this time, certain Sauces have to be prepared by the Saucier to accompany it. There are various ways of preparing asparagus, globe artichokes etc.Chef Entremetier is responsible for passing vegetable garnish to another Partie for completion of a dish for e.g. accompaniments including tomato and French beans incease of Tournedos.

The cooking of eggs forms an Important part of the work in this section. Particularly omelettes of various types, e.g. plain, garnished stuffed & flat round omelettes.

Italian pastas including noodles are also cooked by the Chef Entremetier. Items like cooked spaghetti and rice may be sent to another Chef for garnishes.

The cooking of pancakes for service from the kitchen or cooking from gueridon are prepared by the Chef. Batter for these pancakes are supplied by Chef Patisseier. Vegetables prepare and cooked a accompaniments to the main meat, poultry and game dishes are also parepared by this section.

Management of cooking vegetables well for large number, calls for particular knowledge skill and judgement and should never be entrusted to an unskilled and disinterested cook.

To facilities vegetable cookery, work which is required for table d’ hote or function meals is often organized separately from the a’la carte vegetable service. Operations like peeling, cleaning trimming and their basic treatments of vegetables can be under taken by skilled kitchen hands.

BREAKFAST COOK

The cooking and service of breakfast is commonyly entrusted to a specialty cook whose range is limited o the needs of breakfast. He does not rank as a full Chef de Partie, but needs to be of good skill. He works alone with a Commis and parters. After the breakfast preparation he attaches himself to the roast section. Here he prepares mis-en-place and continues cooking roasts and grill for late service lunch when the Chef de Patie and staff go off.

The mis-en-place for breakfast including the boning and slicing of bacon and preparation for the various types of fish eaten at breakfast time, carried out in advance by a subordinate of Grade Manger and semi-skilled assistants in the patisserie. The breakfast cooks and helpers are left with the simple tasks of assembling and cooking breakfast

dishes.

Toasts and beverages are the responsibility of the Still Room.

CHEF ROTISSEUR

This is a very responsible sercion, Finest roast cooks are English as roasting has always been renowned in England as a specialization. Roasts are very popular. This partie is responsible for deep – frying of foods of all kinds, including fried potatces and the Rotisseur may have an assistant le friturier (Frying cook) for the task.

Chef Rotisseur is responsible for savouries such as Welsh Rarebit and for Hot Sandwiches (Club Sandwich types). This corner is also occupied with the preparation of stock for gravies which accompany the roasts and other dishes.

Foods to be roasted cover a wide range of poultry, game and meat include the baking or pies, the joints poultry and game to be cooked by the Rotisseur are given the basic preparatory treatment (plucking, preparation etc.) for the oven in the larder by the butcher or poulterer. Sometimes commis from the roast corner may help the larder for clearing the trussing of poultry of dissection trimming and trying of joints of butchers meat. The roast corner is located in the main stove section and all the necessary cooking apparatus for roasting, for deep frying for finishing of savouries under the salamander are grouped together and make this section of the hottest. Some dishes are identical basically, but different methods of handling are employed therefore they are sometimes done by Rotisseur and sometimes by the saucier.

In short the duties of roast cook are :

Responsible for roasting poultry and game feathered and furred.

Responsible for all deep-fried dishes, Pommes frites, pont- neuf, etc.

Responsbile for all deep fried fish

Mis-en-placef. if separate grilled pommes pailles mut be prepared by Rotisseur. These are used as a garnish on certain grills.

Savouriesg. Oyster rolled in bacon grilled on skewer, Welsh rarebit.

Certain types of savouries, scotch wood cock, scrambled eggs, are prepared by entremetier but it is completed and served at the last minute by the Rotisseur.

TRANCHEUR (Craver)

Chef Trancheur or carver may be under the control of the Rotisseur. Trancheur is killed only in carving not in cooking. He may operate only behind the scenes at the hotel service

counter or may alternatively stationed in the dining room and patrol the restaurant with a heated voiture (trolley).

(CHEF GRILLARDIN Grill Cook/CHEF SAVOURIER (Savoury Cook)

The work of the grill cook is simply undertaken by a subordinate of the Chef Rotisseur.

Where a separate grillardin is set he might deal with the savouries & combine the functions of grillardin with that of Savourier (Savoury Cook).

The grill cook is a semi-skilled speciality cook, his duties relative to those of other chefs are narrow but deal with grilling, using charcoal or more modern grills using electricity or gas. Experience and judgement is required for this job.

CHEF POISSONIER (Fish Cook)

The Chef Poissonier is responsible for the cooking, garnishing and sauce making for the fish courses with the exception of deep fried fish, the grilled of fish possible by done by the grill cook.

Cleaning including scaling, skinning, fileting portioning and bread crumbing are the responsibility of the Chefs Grade Manger. The subordinate engaged in egg and crumbing is called in French the Panadier.

This chef is responsible for the cooking, garnishing, sauce maiking and the dishing of fish. Fish featuring fresh water fish, sea water fish, shell like crab, crayfish, shrimps, lobster and mussels.

Oysters are ordinarily served either direct from fishmonger or a convenient cool place. If they are cooked, they are dished out direct from Chef Poissonier.

Methods of cooking fish include poaching, a’la menuiere, en poele and elaborate dressings are done by Chef Poissonier.

Veloute de poisson is a fundamental sauce produced only by Poissonier made froma roux and a fond de poisson. Poissonier is responsible for making stock and then veloute, the fish bones are supplied by the Grade Manger.

He stores the sauces properly which are made in advance as precautions against food poisonisng. The Reportoire of he fish dishes and their accompanying sauces requires great experience training and judgement from this Chef de Partie.

CHEF DE BANQUETS (Banquet Chef)

In large establishments completely separate arrangements may be provided if not for the

complete cooking of banquet and function meals at least for their assembling and service. The Chef given responsibility for special service of banquet may be known as Chef de Banquets.

CHEF PATISSIER

The Chef Patissier has a different status but certainly not less than the Chef Saucier and the Chef Garde Manger. The work of this department is normally separated from the main kitchen and is self contained in the matter of cold stage, machinery and equipment for making ices and with its own baking and cooking facilities.

Chef Patissier is responsible for all hot and cold sweets, lunches, dinners and functions and for pastries served at tea time or other occasions. He is also responsible for the making of pastes like short and puff pastry, frying batters, making nooldes and Italian pastas for supply to other corners of the Kitchen.

Sorbets and water ice-like items are made in pastry section. The service of ices and these sweets which are based upon ice cream are prepared and assembled in Patisserie. They include the sweet ‘omelette au surprise’ and ‘souffle surprise’, ‘peach melba’, ‘Poire Helene’, dipped fruits, etc.

The art of pastry includes work like colored sugars to make flower baskets and similar decorative center pleces, work with fondant and icing sugar, gum pastes, fashioning of praline into boxes and decorative objects containing chocolates.

The work of the Patissier has always been highlighted by the beauty of the cold sweets, ices and their accompaniments. Chef Patissier requires great skill, imagination and experience. In bag establishments semi skilled assistants will prepare fresh fruit salads for service not only at lunch and dinner but also at breakfast. The Chef Patissier is therefore like the Grade Manger, something like a Chef de Cuisine of a specialty kitchen and in addition to his own skills must coordinate and organize the work of a number of subordinates.

BOULANGERS (Baker) :- He is baker working under Chef Pattisier. He is responsible for all baked items bread rolls, breads, breakfast rolls like croissant, brioches etc.

GLACIER: (He would be responsible for making various kinds of ices such as bombes, biscuits, glaces and many varieties of ice cream. HE is one of the assistants of Chef Patissier.

JOB DESCRIPTION OF PASTRY CHEF

Operations/Property Management

Performs all duties of Pastry kitchen area associates, trains new associates and steps in and assists during high demand times.

Assists the Pastry Chef in planning and managing pastry quantities and requirements for all outlets and banquet functions.

Supervises daily shift operations and oversees production and preparation of pastry items.

Opens and closes kitchen shifts and ensures completion of assigned duties.

Maintains food handling and sanitation standards.

Operates all department equipment as necessary and reports malfunctions.

Purchases appropriate supplies and manages food and supply inventories according to budget

Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

Understands and implements Taj Palace Hotels Hygiene Standards.

Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.

Ensures all associates have proper supplies, equipment and uniforms.

Communicates areas in need of attention to staff and follows up to ensure follow through.

Understands and maintains all standard recipes.

Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.

Participates as needed in the investigation of associate accidents.

Understands and complies with loss prevention policies and procedures.

Guest Satisfaction

Sets a positive example for guest relations.

Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints seeking assistance from supervisor as necessary.

Empowers associates to provide excellent customer service within guidelines.

Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

Assists in the review of comment cards and guest satisfaction results with associates.

Human Resources

Participates as needed in the interviewing and hiring of restaurant pastry team members with the appropriate skills.

Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

Communicates performance expectations in accordance with job descriptions for each position and monitors progress.

Participates in the associate performance appraisal process, giving feedback as needed.

Coaches and counsels associates regarding performance on an on-going basis. Handles associate progressive disciplinary procedures as required.

Handles associate questions and concerns.

Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Participates in an on-going associate recognition program.

Sales and Revenue Management

Supports and assists in developing pastry items for banquet, seasonal and specialty menus.

Financial Management

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Utilizes the TNA System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.

Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.

Understands the impact of department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

Other

Performs other duties as assigned to meet business needs.

COMMIS

Dependent on the Partie concerned the sectional Chef will be assisted by one or more trained cooks who have not yet reached full chef status. These assistants or commis should have completed their apprenticeship or training but will still be getting experience before taking full Partie responsibility. The first commis as the senior of the assistants is called, should be capable of taking charge, when the Chef de Partie is off, and as second in command takes a considerable responsibility under his chef.

JOB DESCRIPTION OF COMMI I

Cooking and presentation as per the standardized recipesDUTIES AND RESPONSIBILITIES :

Maintaining mis-en-place

Maintaining cleanliness and hygiene

Storage of food and provisions

Maintain quality & consistency

Control wastage

Allocation of jobs to Commis II, III and apprentices

Effective utilisation of raw materials

Assists in food trial for menu changes

Adherence to T.B.E.M processes.

Adherence to HACCP

Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.

Interdepartmental co-ordination

To coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department.

NOTE :

In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.

The job description will be reviewed every two years.

COMPETENCIES

This job involves good cooking skills and experience combined with proper discipline and co-ordination with the chef. They should also possess good awareness of hygiene and quality standards

JOBDESCRIPTION OF COMMI II

Duties and Responsibilities:

To do mis-en-place

To maintain cleanliness and hygiene

To pick up stores, arrange food and ingredients in the prescribed manner

To Cook and present as per the standardized recipes

Effective utilization of raw materials

Control wastage

Adherence to T.B.E.M processes.

Adherence to HACCP

Interdepartmental co-ordination

To coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department.

NOTE :

In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.

The job description will be reviewed every two years.

COMPETENCIES

This job involves good cooking skills and experience combined with proper discipline and coordination with the chef. They should also possess good awareness of hygiene and quality standards.

APPRENTICES

With each Partie there will also be found apprentices or trainees who will be learning by helping in the practical day to day work of food preparation and cookery.

NON COOKING STAFF

In addition to the various Chef de Parties, cooks, commis and apprentices there are other functionaries who are regarded as an integral part of the kitchen brigade. Some staff of this kind are as under :

Kitchen Clerk (le Secretarie de Cuisine): The number of clerk in a hotel kitchen depends upon its size and column of trade. Clerical work in kitchen is mainly a matter of recording the receipt and issue of goods, for e.g. a clerk is attached to the Garde Manger who is concerned with the receipt and issue if goods, for e.g. a clerk is attached to the Garde Manger who is concerned with the receipts of perishable foods like meat, fish, poultry, game and with recording the subsequent issue of food portions prepared from these items. The work of clerk may even extend into the control of cold stores and control and request of items for the pastry departments.

A kitchen clerk may be attached to the Chef de Cuisine as a personal assistant in office duties. This cook often carries out the duties of Aboyer (Barker) also.

L’econome (Storekeeper) : The important responsibility of storekeeper is receiving, recording and issuing of commodities in the store. He must have a good knowledge of grocery to control. He needs to be familiar with foods from all parts of the world including many which are not in ordinary demand. He needs experience in arrangements are storage of grocery items to avoid items to avoid spoilage and deterioration.

COORDINATION WITH OTHER DEPARTMENTS

function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers. The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers.

Because of the diversity of services provided, the food and beverage department is typically split into subunits. The executive chef, a person of considerable importance and authority in any full-service hotel, runs the food production, or kitchen, department. A variety of culinary specialists who are responsible for different aspects of food preparation report to the executive chef.

The actual serving of food in a large hotel’s restaurants is usually the responsibility of a separate department, headed by the assistant food and beverage director. The food service department is composed of the individual restaurant and outlet managers, maitre d’s, waiters, waitresses.

Because of their special duties and concerns, many large hotels have a separate subunit that is responsible only for room service. Because of the high value and profit margins associated with the sale of alcoholic beverages, some hotels have a separate department that assumes responsibility for all outlets where alcoholic beverages are sold. The person responsible for this department is the beverage manager.

Most full-service hotels also do a considerable convention and catering business. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits, and banquets. As a hotel or lodging business increases the use of its facilities for conventions and meetings, it may form a separate convention services department. The convention services department and its personnel are introduced to the client, a meeting planner, or an association executive by the marketing and sales department. The convention services department then handles all of the client’s meeting and catering requirements. Individually catered events include parties, wedding receptions, business meetings, and other functions held by groups. To provide for the unique needs of these types of customers, hotels often organize separate catering and convention departments.

Depending on the size of the hotel, the job of cleaning the food and beverage outlets themselves as well as of washing pots and pans, dishes, glasses, and utensils is often delegated to a subunit known as the stewarding department.

It is only through continuous cooperation and coordination that a hotel’s food service function can be carried out effectively. A guest who is dining in a hotel restaurant requires the joint efforts of the kitchen, food service, beverage, and stewarding departments. A convention banquet cannot be held without the efforts of the convention and catering department along with the food production, beverage, and stewarding departments. The sequence of events and cooperation required among the food and beverage staff is even more important than in the rooms department, thus increasing the importance of communication between managers and employees alike. Another challenge faced by management is the diversity of the employees in the food and beverage department; the dishwasher in the stewarding department is at a dramatically different level than the sous chef in the kitchen.

Coordination is not as important an issue in the marketing and sales department, which is generally much smaller than the food and beverage department. The primary responsibility of the sales managers who make up the marketing and sales department is sales, or the selling of the hotel facilities and services to individuals and groups. Sales managers sell rooms, food, and beverages to potential clients through advertising, attendance at association and conference meetings, and direct contacts.

In many hotels, the accounting department combines staff functions and line functions, or those functions directly responsible for servicing guests. Another dimension of the accounting department’s responsibilities deals with various aspects of hotel operations, cost accounting, and

cost control throughout the hotel. The two areas of central concern to the accounting department are rooms and food and beverage. The accounting department’s front office cashier is responsible for tracking all charges to guest accounts.

The food and beverage department may be responsible for food preparation and service, but the accounting department is responsible for collecting revenues. The food and beverage controller and the food and beverage cashiers keep track of both the revenues and expenses of the food and beverage department. The food and beverage controller’s job is to verify the accuracy and reasonableness of all food and beverage revenues.

COORDINATION WITH OTHER DEPARTMENTS

COOPERATION WITH OTHER DEPARTMENTS

1. With F & B Services:

a) Both the department heads sit together to plan the menu for their outlets, banquets and also make necessary changes as and when required.

b) A good amount of cooperation and understanding is required within these two departments to ensure good service to the guest.

c) Coordination is also required for
i. KOT handling
ii. Group arrivals
iii. Day’s special menu
iv. Not available items
v. Banquets (information & Replenishment of buffet dishes)

d) Kitchen staff helps in organizing the trolleys.

e) The Chef & F & B Manager does budgeting & forecasting.

The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers. The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers.

Coordination of Kitchen with Other Departments

After reading this article you will learn about the coordination of kitchen with external and internal customers.

As we all know, the kitchen is the heart of the hotel operations; but its mere existence is meaningless if it does not have good people who serve the food and more so when there are no customers who will eat the food. Also, chefs will not be able to cook until they have the ingredients, so it will be right to say that suppliers too are an integral part of kitchen operations.

Everyone works as a team and so the coordination of the kitchen with rest of the departments in the hotel or with people outside the hotel is of utmost importance. The people outside the hotel, who directly or indirectly influence the business, are called ‘external customers’ and the departments inside the hotel are referred to as ‘internal customers’.

1. External Customers:

Usually the executive chef and the executive sous chef deal with the external customer and it is very important for the chefs to keep them happy. We are not only talking about guests here; but many other people or organizations that will affect the hotel’s business

Chefs have to keep a good liaison with the following:

i. Guests:

The first and foremost external customer is the guest who will pay money for the services provided to him/her These days there is a concept of chef salespersons, as many guests would trust chefs more than the service personnel and guests also feel proud when a chef recognizes them and personally attends to their table and takes the order This builds more confidence in the guest and the communication is direct.

The chefs interaction with the long staying in-house guest is of utmost importance, as the chef exactly knows what a guest has eaten previously and what his/her tastes are likely to be. Some of the menus have dishes mentioned as ‘chefs special’ and the guest prefers that the chef comes and explains the specialty about it.

ii. Suppliers:

These are the people who supply ingredients that chefs finally process, cook, and sell. It is important for the chefs to maintain a good rapport with the suppliers so that quality ingredients are supplied to the hotel and in case of any exigencies, the supplies can be called up, whatever the time of the day. Today, people are travelling around the world, so they also want meals that they get back home.

That is why it is important for the chefs to educate suppliers on the ingredients and help them to procure it from international markets. This helps in developing the suppliers, which in return would benefit the chefs.

iii. Media:

Chefs interact with the media in liaison with the sales and marketing team. Whenever a new menu is launched or a food festival or a promotion is being planned, it becomes important to advertise in the papers and magazines, to get guests in. For this, chefs call in media people and prepare food, and this practice is normally known as ‘food tasting’.

Here the chefs explain to them the uniqueness of the menu and specialty that can be highlighted as unique selling product (USP). These days there are chefs who are being spoken about almost in every magazine and television channel and hence, it is very important for chefs to keep good contacts with the media.

iv. Local Food Authority:

Apart from cooking, the challenge that a chef faces is cooking safe and hygienic food. Unsafe food can cause harm to people and hence, hygiene and sanitation is very important.

Local food authorities have health inspectors who visit the premises for audits and regular inspections to make sure that the food is safe and wholesome. Chefs again have to maintain a cordial relationship with these authorities. A failure on the part of an organization to fail such audits can at times result in closure of business.

v. Government Officials:

Many diplomats and important political persons visiting a country are put up in hotels. Chefs have to closely coordinate with certain appointed government officials regarding the food of such delegates and also the sampling of food is done before it is consumed by the concerned persons. Sometimes chefs accompany the presidents or prime ministers to other countries so that home cooked food is available to them.

2. Internal Customers:

Internal customers are the most important people with whom chefs deal on a daily basis and without whom their existence is almost negligible. The kitchen prepares food for the entire staff in the cafeteria and healthy and nutritious food is a great motivating factor for the entire team.

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Sometimes in cafeteria, chefs also celebrate the festivals with special food for the employees. All this is done to keep the staff morale high and to have a good coordination with the other departments, as chefs are dependent on them for many things.

i. Food and Beverage Service:

It is a most common sight to see the kitchen staff arguing with service people and vice versa. The age old animosity between the two departments results from the fact that both do not appreciate each other’s job. However, in spite of such differences, they are completely interdependent and cannot do without each other.

The kitchen depends on the service for the following things:

1. Service operates sales in various outlets. It takes the food order and serves it to the guest.

2. Service acts as a bridge between the guest and the chef and helps to communicate the requests and opinions of the food by providing constant feedback.

3. For cooking, wines and liquors are required from F&B on daily basis.

4. Service sells the food and markets the chef’s specialty, thereby bringing in more sales and happy customers.

ii. Housekeeping:

Following are some important points related to the coordination between the kitchen and housekeeping.

1. Kitchen requires clean uniforms, aprons, and dusters on daily basis, which are provided by housekeeping.

2. Kitchen also needs to coordinate with housekeeping regarding the pest control and fumigation in the kitchen.

3. Special uniforms if required for particular functions or theme parties are obtained from housekeeping.

4. Festive decorations if required in the restaurants or outlets, is again taken care of by housekeeping.

iii. Front Office:

Following are the important points related to the coordination between the kitchen and the front office.

1. Front office communicates the daily arrival list to the kitchen and it helps the chefs to forecast their production so that the wastage is minimized. The daily arrival list also contains guest history and the chefs come to know if there was any problem with food or service during the guest’s previous stay. Hence, they could make it up this time by exceeding his/her expectation.

2. The front office circulates VIP lists in the kitchens for any special requests of guests and for the room amenities to be placed in the room.

3. Sometimes welcome drinks are prepared by the kitchen for some VIPs.

4. Front office also assists guests in making their dining choices and helps in marketing the restaurants and outlets.

iv. Purchase and Stores:

Following are the important points related to the coordination between the kitchen and the purchase and stores department.

1. This department procures raw materials at the best possible prices, not compromising on the quality of ingredients.

2. Chefs help the purchase department to create the standard purchase specifications for commodities.

3. Chefs must give sufficient time for the orders to be procured and so maintaining of par stock levels are decided by the chefs and the purchase managers depending upon the frequency of withdrawals and availability from the market.

4. Chefs also receive the goods at receiving bay, thereby ensuring that the right quality of ingredients as per the standards specified is purchased.

v. Finance:

Following are the important points related to the coordination between the kitchen and the finance department.

1. Finance does the costing of the recipe and this helps the management to decide upon the selling price to get the desirable profits and maintain the agreed food cost.

2. Finance helps chefs and the purchase managers to go for regular market surveys and see if any new and better quality products are available.

3. Finance helps chefs to keep a check on their expenses by giving a periodic report mentioning their profits and losses.

vi. Sales and Marketing:

Following are the important points related to the coordination between the kitchen and sales and marketing.

1. This department helps the chefs to promote new menus and festivals.

2. Sales department promotes the chefs so as to increase the sales of their product.

3. Banquet sales works in close coordination with the kitchen to sell the menus and bring in more business. The banquet sales, however, form a part of F&B service rather than direct sales and marketing.

4. Sales people entertain VIP guests to bring in the business.

5. Sales department coordinates with the kitchens in times of festivals for providing hampers and gifts to VIPs.

vii. Engineering:

Following are the important points related to the coordination between the kitchen and the engineering department.

1. Engineering department does the preventive and breakdown maintenance of the machinery used in the kitchen.

2. Helps in installation of new machinery and equipment and trains the staff in its usage and precautions.

3. Coordinates with chefs to utilize the resources effectively to minimize costs and increase profits.

4. Maintenance schedules are made and followed up by chefs.

5. Fire fighting and safety procedures are laid down by the engineering and followed up by the chef.

viii. Human Resources and Training:

Following are the important points related to the coordination between the human resources (HR) and training department.

1. HR department helps chefs to find the skilled people and facilitate recruitments by helping chefs to take interviews and trade tests.

2. Chefs highlight the training and development required by their staff and communicates it to the training department, who then prepares the training calendars and train people accordingly.

3. Appraisals and career developing of the kitchen people is Raised with the HR department.

4. Joining formalities of the new staff, induction, orientation, locker facilities etc. are dealt by HR department.

ix. Security:

Following are the important points related to the coordination between the kitchen and the security department.

1. Items taken out of the hotel are taken on a ‘gate-pass’. This can be returnable or non- returnable. It is made in triplicate and one copy is retained in the book, one goes to finance department and the other one goes to security department.

2. Any fire in the kitchen is immediately reported to security.

3. Keys of certain areas are deposited in the security and only authorized personnel can withdraw the same.

4. Sometimes store room needs to be opened in case of exigencies. In such a case, the normal procedure is to inform duty manager who will inform security and together with chef the stores shall be opened in front of security supervisor and duty manager and locked duly after the commodity is withdrawn against a store room requisition.

5. Employees swipe the cards when they come for work and go off duty. This is done at the staff entry point of the hotel, which is also known as ‘time office’. The swiping helps the HR department to compute their salaries. However, when the machine is faulty or the employee has forgotten to swipe the card or any other reason the following format is duly filled up to avoid deductions in salary.

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EQUIPMENT

LIST OF EQUIPMENT

• Brat pan Citrus juicer

• Steam jacket kettle Vegetable processer

• Gas burner Potato peeler

• Oven Onion peeler

• Convection oven Pulverizer

• Walk in Masala grinder

• Freezer Dough sheeter

• Deep fat fryer Retarder proofer

• High pressure steamer Blast chiller

• Vegetable washer Sandwich griller

• Brat pans are large cooking receptacles designed for producing large-scale meals. They are typically used for braising, sealing, shallow frying and general cooking.

• A steam-jacketed kettle is a piece of kitchen equipment that cooks large quantities of food using steam heat.

• An oven is a thermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking.

• A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food.

• A deep fryer (also known as a frier, deep fat fryer or fryolator) is a kitchen appliance used for deep frying.

• A vegetable washer is a cleaning product designed to aid in the removal process of dirt, wax and pesticides from fruit and vegetables before they are consumed.

• BLAST CHILLER : It is used for chilling the food or other item in just few minute.

Heat Generating Equipment:

1 Braising Pans :- The braising pan is also known as a tilting skillet, fry pan, and braiser. It can braise, boil, simmer, griddle cook, fry, steam, thaw, poach, blanch, heat canned foods, act as a proof box or oven, and store hot bakery products.

2 Broilers :- There are 5 different types of broilers available to the foodservice operator.

They are:

Under-fired, Over-fired, Salamander, Cheese melter, Conveyor

3 Fryers :- Fryers are extremely popular kitchen appliances and are used in about 85% of food service establishments. They are designed to cook chicken, fish, breaded vegetables, specialized pastries, French-fried potatoes and other foods.

The cooking medium for all fryers is hot oil, also known as shortening, frying compound or fat. Fryers are available in two main categories: conventional open fryers and pressure fryers.

4 Griddles :- There are 3 different types of griddles available to the food-service operator.

Flat, Double-sided, Vacuum

A griddle is simply a flat metal plate which cooks food by conducting heat directly from the griddle surface to the food product. A thin layer of cooking oil or grease from the cooked item usually separates the food from the griddle surface to keep the food from sticking.

Cold Kitchen Equipment

There is a various range of cold kitchen equipment such as water cooler, display counter, pantry fridge, and cold bain marie counter, walk-in-freezer.

Modern Development in Equipment Manufacture

New Technologies

Gas and electric oven manufacturers are continuing to improve oven insulation and controls, heat transfer effectiveness, and heat recovery technologies. These improvements result in higher efficiency and shorter times for ovens to come up to temperature. Many of these newer designs also maintain a more uniform temperature in the oven zones.

F or example, conduction ovens circulate a heat transfer fluid through plates to provide more accurate and uniform heating. Also, Flash Bake technology is making dramatic inroads in the preparation of many trendy foods, such as quesadillas and pizzas.

Electric

Ranges

Many range units are also equipped with a conventional

or convection oven located below the cook-tops, which

makes the unit even more versatile.

Different Types of Ovens

Ovens are a fundamental kitchen staple – the cookers of succulent Sunday roasts, classic cakes and… frozen chicken strips. It’s a true investment, and it’s important to know what your needs are and be able to articulate that into the type of oven you’re looking for.

You need to know whether you want electric or gas, convection or conventional, and any add-ons you desire. This guide should help you navigate through the daunting task of figuring out what you want
from an oven.

Gas ovens

Similar to cooktops, ovens fall under two main categories of energy sources – gas or electric. Gas ovens tend to be more expensive than electrical ovens of similar quality levels, although you are likely to make the money back in reduced energy costs over time. Remember, you need a gas hook-up to connect it to. If you already have one in your home then its fine, but if not, installation will be a separate cost to consider on top of the unit.

A common complaint about gas-powered ovens is that they tend to have hotspots and uneven heating throughout the oven. If you like baking, or have a problem with food browning, it’s important to look into whether you would like a conventional or convection oven. If a gas oven is compatible with your current kitchen set-up and you’re not too fussy, then it could be the oven type for you.

Electric ovens

Electrical ovens work using heating elements placed on the inside walls of the oven.

Electric ovens are the most common variety produced today and tend to have a lot more options for cooking your food at the touch of a button. Electric ovens are also the easiest to use, easiest to clean and the easiest to achieve even cooking. They are also available in both convection and conventional varieties, so if an electric oven is what you’re after, there’s plenty of choice to be had.

Conventional vs Convection ovens

Conventional ovens, also called traditional ovens, have no fans, and the air around the food is heated to cook it.

Convectional ovens use fans to circulate that air, which usually cooks food faster and more evenly. It often provides an alternate lower temperature for those cooking using “fan-forced” ovens. In the grand scheme of things, it just depends on the type and quantity of food you cook, and whether the extra option is of value to you or not.

Steam ovens

If you fancy yourself a cuisine connoisseur or have a bit of extra cash to splash, there are plenty of extras and add-ons you could spring for. Healthy cooking is always something to strive for and steam ovens are a less versatile but more nutritious way to cook food. Using, you guessed it, steam to cook food, means that less nutrients are lost and there isn’t a need to use oil or butter. However, it’s not great for getting any variation of colour or texture, so if you want a nice crisp on your potatoes, you’ll have to use another method.

Self-cleaning ovens

Self-cleaning ovens are a luxurious way to cut down on a tedious maintenance job, but also provide comfort to those who may be classified as a ‘germaphobe’. Whilst cleaning, Pyrolytic ovens lock themselves until they reach a very hot 500°C, which turns any food remains to ash, which you just sweep away when it’s done. Cremating forgotten food remnants is possibly the most satisfying way to clean an oven.

Warming drawers

Lastly, if you’re the kind of person who struggles with getting all the meal elements onto the plate at roughly the same temperature, you might want to consider a warming drawer. This drawer works similarly to a tea cosy and is perfect for heating up plates, keeping side dishes from going cold, or preserving the perfect warmth that is freshly baked biscuits.

Whether you want something basic to fulfil your weeknight needs, or want something that a profession chef would envy, there is an oven option for you. The next question is, what do you cook in it?

Standard Operating Procedures and Equipment Maintenance

1) Light equipments

Clean and wash all the light equipment thoroughly, wipe them and then use.

Care: All light equipments should be cleaned and washed with hot soapy solution immediately after use. All small utensils should be wiped dry.

2) Pressure Cooker

Fill the cooker only 3/4 cover it with lid, check rubber and safety valve. Keep weight (whistle) on and keep it on slow flame. Do not keep cooker on high pressure burner.

Care: Wash pressure cooker with soapy water, wipe dry. Check safety valve, rubber ring regularly.

3) Meat Mincer

a) Fix attachments i.e., rotating rod, blade, sieve, and rings, tightly with the machine.

b) Keep tray on, put vegetable dices / boiled potatoes / meat without fat in the tray.

c) Put on main switch, and then turn mincer’s switch.

d) Slide vegetable or meat little at a time, press with wooden rod.

Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes. Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard. Grease when necessary.

4) Masala Grinder

a) Wash grinder and stone.

b) Keep stone in grinder, attach belt to it put the masala ingredients in grinder with enough of moisture.

c) Put on main switch of grinder.

Care: Detach belt from grinding stone, remove all the masala from stone. Wash thoroughly and wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling once in a month.

Do not nut on stone in grinder and start without putting masala or idli mixture etc. in it.

5) Dough Mixer

a) Wash bowl and dough kneading rod, or creamer or whisk.

b) Fix bowl on mixer, then attach rod or creamer as per requirement.

c) Put ingredients in the bowl, lift up the bowl by turning handle anti-clock wise.

d) Press green switch, increase speed by turning gear-handle clock-wise. After use reduce speed, press red switch lift-down the bowl by turning handle clockwise remove mixing rod and then remove the finished product.

Care: Put off main switch of the dough mixer. Wash all the attachments. Check belt of the motor occasionally.

6) Potato Peeler

a) Wash Peeler from inside tightly close the door. Put potatoes from top.

b) Start main switch as well as water supply. After peeling open door of the peeler, let all the peeled potatoes come out of the peeler. Switch off the main.

Care: Detach upper deck of the peeler, wash it thoroughly with scrubber, rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly with scrubber wash and dry completely. Fix upper deck and check for its function.

7) Griller – Hot Plate

a) Wipe griller - hot plate with damp duster.

b) Put on the switch, once it becomes hot, put pre-prepared item on it and cook.

Care:Cast iron grill plates may occasionally need scraping. After every season, it is the best to wash the plates with a mild detergent solution, rinse and dry.

8) Tandoor

a) Put charcoal in tandoor separately light some coal on gas burner.

b) Pour live coal in tandoor. Keep the ash-pit half open.

Care: Allow the tandoor to cool. Once in week coat the tandoor with mixture of ash, earth and water. Season inside of tandoor with mustard and oil.

9) Deep Fat Fryer

a) Clean and wipe deep fat fryer.

b) Put oil/fat in containers, put on main switch turn temp, control knob, press operating switch.

c) Once oil reaches desire temp, add frying food to the fryer. When breaded foods are prepared, strain fat frequently.

d) Load fry basket to one-half and never more than 2/3 of capacity.

e) Never salt foods directly over the fat. Salt in the fat reduced its life.

f) Discard fat as soon as it tends to bubble excessively before food is added gummy film collects on the frying basket or heating element.

g) Raw, wet foods such as potatoes and oysters, should be drained or wiped dry before frying to extend the life of the fat.

Care: Switch off the fryer and allow to cool. Drain all the oil in normal way. Remove all debris and particle matter from the fryer. Fill the fryer compartment with soap solution. Brush inside using a bristle brush (never use steel wool). Flush with clean water to which vinegar has been added. Dry with cloth.

10) Tilting Pan

a) Ensure that pan is tightly fitted by moving handle of the pan.

b) Switch on the main, then switch on operating switch, turn temp. control on high.

c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.

Care: The equipment should be cleaned thoroughly after use. Normally washing with hot soapy water and rinsing with clean water will be sufficient. Wire scoureres or scouring powders are not recommended for models with an all stainless steel finish. If the pan has been used for frying, care should be taken to remove all oil film build up. The tilting mechanism may require occasional greasing witha light non-toxic oil. This will ensure easy and trouble free operation.

11) High Pressure Burners Range

a) Start main connection of gas. Slightly turn the operating knob towards left and light the gas with help of match-stick or gas lighter.

b) Do not increase gas pressure before lighting the burners.

Care: - Immediately wipe up all the spillings and boilers. If during cooking periods, spilling are left to bake and harden on hot surfaces the cleaning becomes much more difficult.

1 2) Convection Oven

a) Switch on oven, set the temp, once it reaches desire temp.

b) Always load the lower compartment first. Always load each shelf evenly, spacing pan, trays away from each other and the side of the oven.

c) Never add material to a section after food has already have started to bake. Open doors as seldom as possible

Care: The oven should be switched off. The oven should be allowed to cool until only warm. Remove all removable shelves or rack for separate clearing. Using a clean cloth soaked in hot soap solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks should be cleaned in the same way.

1 3) Refrigerator / Deep Freezer / Walk-in Coolers.

a) Once installed, temperature is to be set as required and store food items at proper temperature.

b) Do not store items that tend to absorb smell from other food items such as eggs near a strongly aromatic food item.

Care: Refrigerating equipments need to be kept clean at all times. Remove spoiled food items regularly and defrost if necessary.

Safety procedure in handling equipment:

We understand that the kitchen is a very dangerous place to work in; a chef is dealing with fire, electric machines, sharp blades and hot liquids etc. Chef must follow all the safety procedures and instructions. Following are some points which must be taken care of seriously:

1. A knife should never be left in the sink of water as it is bad for the blade and also presents safety hazards to other person putting hands in the water.

2. Hold the knife away from the body and make sure the blade faces downward to avoid injury to self and to others.

3. A duster should be folded to the size of the chopping board and firmly placed under the chopping board to avoid slipping.

4. Instructions manual given with the machines must be read and pasted near the machines on the wall.

5. Machines having sharp blades like buffalo chopper, while cleaning or wiping, one must ensure that power supply are stopped.

6. While handling hot plates or trays either dry dusters or appropriate gloves should be used.

7. Wipe hands properly before handling the electric equipment.

8. Gas supply should be turned off if not required.

9. Enough space should be ensured for the staff before installing any machine.

10. Heavy equipments should not be carried alone.

11. First aid box should be placed in the kitchen.

12. Equipments should be used of an appropriate size and shape.

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MENU PLANNING

Menu Planning

A menu is a list of specific foods offered by food establishments to its consumers for a specific period. Planning the menu is the process of listing down these foods which can be served for breakfast, lunch, dinner, or snacks. Menu plans may be for one day, for a week, three weeks, or even a month. Planning the menu is important for the following reasons:

» it enables the planner to think ahead and assures what to prepare in advance.

» It maximizes the use of available resources like food supplies, fuel, tools, equipment, and food in season.

» It enables one to predict the expected cost/budget for food.

» It helps anticipate possible problems that may come up based on the menu planned.

» It assures varied and interesting meal that would meet the needs and desires of costumers.

Goals in Menu Planning

• Nutritive Goal- the meals must not only satisfy the palates of costumers but they must be nutritious as well.

• Economic Goal- the meals must be planned to meet the meal budget of costumers. It must consider the affordability level of costumers to ensure patronage.

• Managerial goal- the meals must be planned according to the material and human resources available. This means that the manager should consider the number of workers, the skills they have, the food supplies, the tools and equipments available, the time for preparation, and the money available for purchase.

• Aesthetic goal- the meal should be pleasing, attractive, and satisfying to the costumers. There should be an aesthetic combination of dishes in terms of color, texture, flavor and temperature. Attractive dishes are certainly inviting to the costumers.

Importance of menu planning

Customer satisfaction

Facilitating costing

Facilitating pricing

Reference by customer and management

Guide production

Facilitate evaluation and improvements

Facilitate ordering

Plan storage

Guides the catering staff on how to prepare dishes

Help the catering staff to prepare in terms of attitudes, skills ordering etc.

Some menu requires special preparation like decorations and equipment therefore menu will help in availing the necessary.

Types of MENU

Table d’hôte

l A set menu forming a complete meal at a set price A choice of dishes may be offered at all courses. Choice and number of courses is limited to two, three or four.

A La Carte

Menu with all the dishes individually priced.

Customers compile their own menu from the list.

The meal is cooked to order.

The customer should be prepared to wait for this service.

Du Jour Menu- this refers to the menu for the day. This can be interpreted in two ways: 1)a special menu offered for the long day in addition to ala carte dishes or regular dishes and 2)the only menu offered for the day which is case is a limited menu.

Party/function Menus

Menu for banquets or functions of all kinds.

All guests start the meal at the same time.

Seasonable foods must be available if the menus are printed well in advance to avoid embarrassments.

Ethnic/Specialty menus

Can be al carte or table d’hôte specializing in the food or religion of the country or in a specialized food itself e.g.

a) Ethnic: - Chinese, Indian, Kosher, Kenyan, African etc

b) Specialty: - steak, fish, pasta, vegetarian etc

Kitchen staff must know how to obtain and use the ingredients.

The ambience (mood) of the restaurant must reflect the menu.

Hospital menus/Institutional menus.

It’s a form of a menu given to the patient. The day before service the patient ticks his/her preferences.

A dietician is usually involved with menu compilation to ensure nothing is given to the patients that would be detrimental to their health.

The patient’s meals are usually 2-3 courses.

Menu for people at work

Menus served to people at the work place.

They vary in standard and extent from one employer to another depending on the company policy.

They are usually served in staff canteens or cafeteria.

Some companies charge for the meals and some ask for a token sum and offer meals at a subsidized price/rate.

The menu offers 2 or 3 course meal with a selection of items.

Traditional menus/Ethnic menus

Traditional recipes form a sound foundation of knowledge for the chef/caterer.

However fashions in food change and customers look for new dishes, different combinations of food, fresh ideas on menu etc

Some of the most successful menus contain a sensible balance of traditional and contemporary dishes.

Menu for children

They emphasize on healthy eating and a balanced diet in schools.

Schools with children from different cultural and religious backgrounds should have appropriate items available on the menu.

Most establishments provide special children’s menus which concentrate on favorite foods.

Cyclical Menus

Cyclical menus- also called master menus where the principal entrees are worked out for a definite period of time. At the end of the period, the menu is repeated , hence the menu is used over and over again for a particular period of time.

These are menus which are compiled to cover a given period of time: one mo.
They consists of a number of set menus for a particular establishment, such as an industrial catering restaurant, cafeteria restaurant, canteen, hospital or college refractory. These menus must be monitored carefully to take account of changes in customer requirements and any variations in weather conditions which are likely to affect demand for certain dishes.

Things to consider when planning a cycle menu:

· Food characteristics and combinations: Visualize how the food will look on the plate.

· Color - at least one or two colorful foods should be included on the menu.

· Texture - refers to the structure of foods and can be best detected by the feel of the foods in the mouth. A variety of textures should be included in the meal.

· Consistency - is the ways foods adhere together - their degree of firmness, density, or viscosity - may be described as firm, thin, thick, or gelatinous.

· Shape - of food plays a big part in eye appeal, and interest can be created through variety in the form in which foods are presented. One way to add interest is to vary the way in which vegetables are cut. Variation in height of food also aids in eye appeal for the customer.

· Flavor combinations - in addition to the basic flavors of sweet, sour, bitter, and salty, vegetables may be thought of as strong and mild flavored, while chili or other foods may be thought of as spicy or highly seasoned. A variety of flavors in the meal are more enjoyable than duplication of any one flavor. Foods with the same basic flavors, such as spaghetti with tomato sauce and sliced tomato salad, should be avoided in the same meal.

Advantage of Cycle Menu

Advantages include reducing the total time required for menu planning, improving student acceptability, controlling cost, and improving foodservice operations. Examples include:

• One set of menus allows the operator to feature items rated as highly acceptable by the students within daily choices consistent with the standards.

• Repeated exposures to foods, including fruits and vegetables, improve children’s preferences for those foods. Cycle menus offering less-well accepted foods, in addition to preferred foods, provide students with the opportunity to learn to like new or less-well accepted items.

• A 2- or 3-week-cycle menu aids optimizing food procurement, inventory turnover, and daily production quantities, thereby improving foodservice operations and helping control costs. Having a consistent inventory uses less storage space.

• Accurate usage projections can be established, enabling vendors and manufacturers to project their production schedules and needs and often resulting in better pricing.

• Delivery schedules can be easily set up and managed.

Disadvantages of Cyclical Menu

a) When used in establishments with a captive clientele, then the cycle has to be long enough so that customers do not get bored with the repetition of the dishes.

b) The caterer cannot easily take advantage of ‘good buys’ offered by the suppliers on a daily or weekly basis unless such items are required for the cyclical menu.

Preplanned and Predesigned Menus

Advantages

a) Preplanned or predesigned menus enable the caterer to ensure that good menu planning is practiced.

b) Before selecting dishes that he or she prefers, the caterer should consider what the customer likes, and the effect of these dishes upon the meal as a whole.

c) Menus which are planned and costed in advance allow banqueting managers to quote prices instantly to customer.

d) Menus can be planned taking into account the availability of kitchen and service equipment, without placing unnecessary strain upon the equipment.

e) The quality of food is likely to be higher if kitchen staff are preparing dishes that they are familiar with and have prepared a number of times before.

Disadvantages

a) Preplanned and predesigned menus may be too limited to appeal to a wide range of customers.

b) They may reduce job satisfaction for staff who have to prepare same menus repetitively.

c) They may limit the chef’s creativity and originality.

Factors to consider when compiling menus

Pricing policy based on cost

Clientele

Staff capability

Facilities for cooking and service

Balance

Business promotion and marketing

Availability and season of supplies

Factors to Consider in Menu Planning

Availability of Foods- a menu is primarily based on what can be bought in the market. In fact, this should really be the basis for planning for planning specific dishes. Always consider food in season. Think of available ingredients as substitutes for those off-season.

Food Habits of Costumers- food managers can make a survey I the vicinity where food establishment is located. The survey can consider the culture of the people living in the vicinity (their customs, traditions, religion and etc.) people will patronize a food establishment where their needs and desires, as well as their beliefs and practices are not violated in the food they eat.

Amount of Money Available- a food establishment has a definite budget intended for food preparation. Control in expenses, by operating within a given budget, allows the food manager to predict cost and, at the same time, predict profit. It is important, however, that expenses incurred in food compensates for the bulk of sale expected or predicted for the day.

Amount of Time Available- food preparations mst met deadlines. Costumers has their own meal schedule to meet. Quick service is one important asset of an ideal establishment. Food ordered should be prepared in the shortest time possible. To realize this, time-saving techniques must be employed by the cooks especially if orders keep coming in.

Type of Costumers- this refers to the age, sex, occupation, socio-economic status, and nutritional needs of the costumers. For instance, the school canteen where students are the major patrons of the establishment, the canteen manager must offer foods high in carbohydrates and protein since most of the students are growing kids. Set menus offered at affordable prices and snack items using foods in season should also be offered.

Environmental Conditions- here, one thinks of hot summer months and the cold rainy months. Specific dishes offered in food establishments should consider the environmental temperatures. Special hot foods can be offered on cold rainy days and vice versa. Aside from the regular menu of the establishment, will be seasonal offerings in keeping with the conditions of the environment.

Occasions- special occasions like Christmas, birthdays, anniversaries and etc. require special menus. The manager must prepare a complete list of main dishes, entrees, appetizers, salads and desserts from which patrons will choose from.

Types of Business- this includes the kind of food establishment you will have, either luxurious, canteens, carinderias, coffee shop, cafeteria and the likes.

Hours of Business- includes the time of the day that the establishment will be opened.

Types of Menu- the type of menu is considered in this factor. It will be either A La Carte, or Du Jour Menu. And the way these foods will be served-buffet, self-service os sit-down.

Personnel and Facilities- includes the number of employees needed to work in different areas such as in preparation, cooking and service.

POINTS TO BE CONSIDERED IN PERSONNELS AND FACILITIES

a) To plan menus adequately, it is important to analyze your prospective costumers.

b) The menu affects the number of people employed.

c) The kitchen facilities and kitchen layouts including the service area, affect the menu.

d) The menu affects the way food is prepared and the size of the portion served.

Costing and pricing menus

When costing include the following:

Cost of individual ingredients in a recipe

Cost of each recipe

Total cost of each dish

Total cost of the whole meal

Profit margin and price per portion

Objective of menu planning

Must Satisfy Guest Expectations

Reflect your guests’ tastes

Reflect your guests’ food preferences

Ascertain your guests’ needs

Must attain Marketing Objectives

Locations

Times

Prices

Quality

Specific food items

Must help to achieve
Quality Objectives

Quality standards: flavor, texture, color, shape, flair, consistency, palatability, visual appeal,

aromatic apparel, temperature

Nutritional concerns: low-fat, high-fiber diets, vegetarian

Must be Cost-Effective

Commercial:- financial restraints, profit objectives

Institutional:- minimizing costs, operational budget

Must be Accurate

Truth-in-menu laws exist in some localities,

cannot mislabel a product

“butter” must use butter not margarine

“fresh” must be fresh, not fresh frozen

“homemade” not purchased “ready-to-heat”

“USDA Choice” actually “USDA Good”

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INDENTING

The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from it. The success of any food service operation is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. If there is a flaw in any one of the steps, it will affect the profit margin of any organization. Also, for volume catering establishments the principles of indenting would be based on the number of people an establishment is catering to. In volume cooking, one has to look at the menu in totality and only then can he/she write a detailed product list that needs to be prepared.

Indent is a document stating the requirements of goods with the quantity required along with its specification. It is sent to the store department, which in turn procures the items, and dispatches the same to the department on the day specified.

OR

INDENTING
Indenting is similar to a requisition which is used as inter-departmental document and in which we indent or summarize the quantity of the ingredients while making a standard recipe and standard purchase specification.
Stores scrutinize such indents and collectively places an order with the suppliers to send such material on the specified time and date.
It is very easy to make indent for a small quantity but when we make an indent for a thousand meals or a buffet or a banquet or a coffee shop or industrial canteen then some amount of experience or yardstick of thumb rules do apply and a lot of factors should be considered while doing such indents which are: -
1. The number of persons to feed; the larger number of people the lesser the indent quantity becomes.
2. Number of items on the menu.
3. Choice provided on the menu.
4. Number of non-veg. items on the menu and its vegetarians alternatives.
5. Number of non –vegetarians and vegetarians.
6. Whether or not Indian bread or only rice is included.
7. Type of people to dine.
8. Choice of desserts provided.
9. If a dry or gravy preparation.
10. Selling price of the menu.
11. Per stock or misc-en-place.
12. Kind of menu has been planned either a la carte or on a banquet or buffet.
13. Silver, plated or buffet service.

Recapitulation:
All the factors mentioned must be considered and then work out exactly the cost per portion of each dish and then updating the same yearly in terms of increase in prices and then working out the selling price will give an accurate indenting and costing procedure.

Indent or requisition slip
Menu
1. ________________
2. ________________
3. ________________
4. ________________
5. ________________
Date of indenting_________

Date of receiving_________
S.No. INGREDIENT 1 2 3 4 5 Total quantity Price per qty Total price
1.
2.
3.
4.
5.

Signature of storekeeper
signature of indenter
Signature of purchase manager

How to calculate food cost%?
Food cost % = food cost x 100/ selling price

Various practical difficulties for volume Feeding
1. Selling price of menu,
2. Nov or Dec. in the no. of pax
3. Sudden change of menu,
4. Availability of raw materials/ ingredients.
5. Different food habits.
6. Exact no. of guest is not known,
7. Different food habits,
8. Exact no. of guest is not known,
9. The indenting is on based on assumption,
10. Quantity and quality of different raw materials sometime vary from region to region,
11. Infrastructure of kitchen,
12. Skill level of staff,
13. Storage consideration,
14. Due to large no. of ingredients indenting sometimes becomes complicated,
15. Different cooking techniques,
16. Difficulty in judging portion size.

Bin Card

A document that records the status of a good held in a stock room. A typical retailing business with a large stock room will use a bin card to record a running balance of stock on hand, in addition to information about stock received and notes about problems associated with that stock item.

Principles of indenting

(a) The Indents are made well in advance for regular items keeping in view the earlier sales trends, fresh bookings, forecast regarding walk-ins etc. For grocery and dry items the store request is made for a long period of 4-5 days together. For fresh items and perishable items it is generated for each day.
(b) The chef in charge will see what is left in the freezers, refrigerators, kitchen store and then check the requirement of ingredients for the day and coming days and then the indent is raised.
(c) Indents are made in triplicate. Original copy along with the 2nd copy goes to store and after the issue is made by store and actual issuing quantities are mentioned on it a copy of the same goes to accounts/ F & B Control department.

Factors affecting indenting:

(a) Portion size
(b) Day of function
(c) Type of guest: Age group, religion.
(d) Type of menu
(e) Number of snacks offered
(f) Time of service
(g) Whether cocktail is offered
(h) Weather
(i) Availability of ingredients
(j) Based on what is the type of event

Portion sizes of various items for different types of volume feeding

A proper forecasting of quantities needed in production and controlling portion size are two essentials of good quality food control. Portion size varies according to the type of meal, type of customer, cost of food, flavour and portion appearance. An individual doing hard work eats more than another doing sedentary task. Giving liberal quantities of less costly foods and small one of expensive foods can be practiced.

The use of standard recipes offers a sound basis for controlled portioning and achieving a uniform product. For a healthy adult person the flowing portion sizes can be used (Ready to Eat – RTE portion).

One KG of Salad - 15-20 portions

Lamb /mutton/fish fillet -6-8 portions (dry), 8-10 portion (curry/gravy)

Chicken 5 portion for curry, 4 portion for butter chicken

Vegetable 6-8 portions (dry), 8-10 portion (gravy)

Paneer 10 portion

Paneer + vegetables – 15-18 portion

Dal 25-30 portion

Rice 8-10 portion

Rice with bread 20 portion

Curd for raita 15-20 por

Dough made with one kg of flour gives

Phulka 30 no.

Tandoori roti 12-14 no.

Paratha 12-14 no.

Malabari paratha /Roomali roti/naan 10 no.

Puri (Loochi) 55-60 no.

Dessert made with one litre of milk

Rabhri 4 por

Kesari kheer 4-6 por

Doodh pak 6 por

Payesh 8 por

Payasam- 8-10 por

Phirni 5 por

Soups 4-5 portion per litre

Sauces 40-50 ml per portion

Practical difficulties while indenting for volume feeding

a) The perishability of produce Food, whether raw or cooked, is a perishable commodity and has a limited life. The caterer, therefore, has to ensure that he/she buys produce in correct quality and quantity in relation to estimated demand, and that it is correctly stored and processed.

b) The unpredictability of the volume of business Sales instability is typical of most catering establishments. This causes basic problems with regard to the quantities of commodities to be purchased and prepared as well as to the staffing required.

c) The unpredictability of the menu mix To add to the caterer's problems is the fact that in order to be competitive and to satisfy a particular market, it is often necessary to offer a wide choice of menu items to the customer.

d) The short cycle of catering operations The speed at which catering operations take place, relative to many other industries, allows little time for many control tasks.

e) Departmentalization Many catering establishments have several production and service departments, offering different products and operating under different policies. The coordination between such departments becomes a challenge in itself.

f) Uneven Yield The yield of many ingredients varies considerably during preparation and production of food in different occasions.

g) Non availability of some ingredients in the market, leads to pressure on other food items in the menu.

h) It is very difficult to predict with 100% accuracy about the number of people, their likes and dislikes, eating habits, diet, etc.

i) People eat in varied proportions.

j) A large number of people have to be fed in a limited time

k) Chef has to work within tight budgets and yet has to meet the high expectations of consumers.

Major factors effecting Indenting

1) Yield of a product The yield of a particular commodity has a huge impact on the indenting for volumes. All the recipes should be updated with the yields, as we need to indent for the net weight in a recipe and not for the usable weight. Similarly, when a product is ordered for a particular recipe, the cuts listed in the recipe must be strictly followed to adhere to the costs and quality. The cheapest item might prove to be expensive if the end yield of the product is low. Some suppliers now even sell pre-portioned meat so that the buyer gets an advantage and there is a consistency in the product quality and cost.

2) Type of event The type of event for which the food is required also plays a major role in the indenting of food. A wedding function would have a huge range of menu catering to up to 1,000 people or sometimes even more. When the variety is more, the quantities consumed will be comparatively less as most of the guests would like to taste most of the varieties.

3) Regional influence Regional food also plays an important role in deciding the indenting for a particular item. People from Bengal would love to eat seafood, while people from north India would prefer chicken. The type of dish (dry or gravy) also plays an important part in deciding the quantity to be produced.

4) Service style The style of service, whether buffet or a la carte, also determines the indenting and portion size of a dish. It is easy to predict the quantities for a fixed portion size, but the challenge arises when food is laid out on a buffet for self-service. In many institutional caterings a buffet is controlled by the catering managers and strict portion control is exercised over expensive food items, but in hotels, the food on a buffet cannot be controlled.

Other factors

5) The number of persons to feed; the larger number of people the lesser the indent quantity becomes.

6) Number of items on the menu

7) Choice provided on the menu

8) Number of non-veg items on the menu and its vegetarian alternatives

9) Number of vegetarians

10) Beef, mutton, chicken eaters

11) Whether or not Indian bread is there or only rice is included

12) Choice of desserts provided

13) Selling price of the menu

14) Mise-en-place to be maintained

15) Par stock and closing stock

INDENT SHEET PAX:_________ Date- ________ Menu 1. ------------------------------------------ 2. ------------------------------------------ 3. ------------------------------------------ 4. ------------------------------------------ 5. ------------------------------------------
S.No	Ingredients	1	2	3	4	5	Total
I II III IV V VI	Non-veg items like fish, chicken, mutton etc. Dairy products like milk, curd, ghee, paneer, butter, cream, khoya and eggs. Perishables -vegetables and fruits Non-perishables (flour, lentil, rice, oil, spices-whole and powdered) Any tinned products Misc.-Sugar, dry fruits etc.	Qty for dish no 1	Qty for dish no 2	Qty for dish no 3	Qty for dish no 4	Qty for dish no 5	Total of all the rows

KITCHEN PLANNING

Planning

Principles of planning for quantity food production with regards to :-

* Space Allocation

* Equipment selection

* Staffing

KITCHEN PLANNING

The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal pressured of trade and the possibility of expansion. These are the points that must be considered when the kitchen is in the project stage.

There are two basic intentions that remain constant whatever the catering policy is.

They are: -
1. Receiving of commodities in various forms, either by partial of complete preparation, followed by cooling re-heating, portioning and other dispensing methods, of conversion of this food supply into meals.
2. Regulating the supply of food in meal forms because of limitations such as economy, time, locality, and quantity but in such away that the quality of food and service is acceptable and attractive.

Often when planning the layout, these main intentions are not very well understood and kept in mind, instead consideration is given more to small details which result in poor designing, subsequent operating confusing and even failure. Besides keeping in mind the basic intentions, it is also important to study the present day trends and anticipations of future developments in the catering industry.

Amongst the current trends, in the food production and service industry are the following:

1. Greater mechanization (equip with machinery), simpler operations and increased use of convenience (freedom from effort & difficulties) food. This has been brought about because of the high cost of manual labour.
2. Selling prices are based less on the actual food cost but more upon the value to the customers, of the total food service being offered.
3. Increasing development of specialties, either if foods, dishes, and forms of service capable of giving individuality and character to our establishment.

The menu is the blueprint of the catering establishment and may be considered as the starting point when planning the kitchen layout. The points of importance in determining menu policy will depend on the type of establishment and style of the catering to be provided.

Once the menu form and service has been decided, then the equipment and its installation can be planned out. Food supplies can be received in many forms, convenience food are already a reality in the catering industry. Meat, fish, poultry and vegetables may be obtained frozen or in prepared form or portioned forms. Dehydrated (without water) products, bakery premixes, prepared soups etc. are all in convenient packs.

Increased use of convenience foods has had a profound (deep) effect upon the layout, planing, and equipment, storage facilities even need adjustments and alteration.

Modern food service and kitchen operation must be planned not only in accordance to the culinary principles and the changing modern trends, but also with the basic fundamentals of kitchen design, which is the work flow which is based on work study.

To obtain continuous flow of goods from section to section, the design of each section should be considered carefully to ensure that the paths within its bounds do not cross more than its necessary.

A well-planned layout largely depends on the following requirements:
1. Ordering, receiving and storage.
2. Pre-processing of raw material such as meats, bakery products.
3. Cooking- soups, vegetables, sauces, meats, and bakery products.
4. Pantry or setup section-salads, sandwiches.
5. Service area.
6. Crockery and cutlery wash up.

Intelligent placements of sinks, machinery etc will make a great difference in the daily kitchen movement covered by the food and unnecessary travelling by the kitchen staff, so minimum of crisis crossing and backtracking. The perfect kitchen from this point of view is the one in which the raw materials and cooked materials need the minimum of movement and requires once only to cover the same route.

Information required before beginning the kitchen planning is:
1. What type of meal will be offered?
2. How many persons will be served?
3. Meal timings and how many sittings (turnover) (PAX)
4. What type of service?
5. Will convenience foods be used?
6. Is allowance to be made for special functions?
7. What is the floor space available?
8. What type of service is proposed?

Components of a Commercial Kitchen

Most people hear "commercial kitchen" and think of ranges, grills, fryers, and maybe a frantic, angry chef yelling out orders. That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Those components are:

Cleaning/washing
Storage
Food Preparation
Meal Cooking
Service

Cleaning/Washing

The cleaning and washing section of a commercial kitchen includes sinks, warewashing machines, and drying racks. This section is first on the list because without dirty dishes there are no clean dishes to serve your food on. Three-compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes.

Storage

The storage area can be split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables like cups and plastic cutlery. Cold storage is where you keep anything that needs to be refrigerated or frozen, while dry storage includes all nonperishables and other consumables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant.

Food Preparation

The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly.

Meal Cooking

The meal cooking area makes the rest of the kitchen tick. This is where main dishes are finished, so here you will have ranges, ovens, exhaust hoods, fryers, griddles, and other cooking equipment. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area.

Service

The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the time and distance between completed meals and customers.

Commercial Kitchen Design Layouts

There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively.

Island-Style Layout

The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes.

Zone-Style Layout

The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open.

Assembly Line Layout

The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly, like cafeterias or correctional facilities. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space.

Details to Consider

You've considered the components and layouts of commercial kitchen design, so what’s next? There are hundreds of details to consider and every kitchen is unique, so you have to decide what works best for you. That said, there are two details that could potentially make or break the kitchen: ergonomic design and health codes.

Ergonomic Design

Adhering to an ergonomic kitchen design layout means carefully placing every piece of the kitchen with comfort and effectiveness in mind. In other words, how do you make your kitchen most user-friendly? The basic principle of ergonomic design calls for employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be placed right beside the deep fryer. This allows the fry cook to retrieve foods and place them in the fryer with little effort. The cook doesn't even have to take a step. Or, a kitchen may invest in taller prep tables to save chefs from bending over to cook. This cuts down on injury and physical exertion. Ergonomic design even extends to things like equipment selection and lighting. Having the right equipment for the job makes cooking easier and keeps employees happy, while good lighting allows employees to see what they’re doing and do it safely. The one drawback of ergonomic design is monetary. It is not necessarily the cheapest option because it is not always energy-efficient, depending on what types of equipment are placed together.

Keeping Your Kitchen Up to Code

After all of the hard work you put into designing a kitchen, the last thing you want is to be shut down by the health department or suffer major fire damage because you are not up to code. Every state and local area has its own codes, so be familiar with them before you start designing a kitchen. A good place to start is with your state’s department of health. Also, every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you put in your due diligence, there should be no issues keeping your kitchen up to code.

Area requirement (Space Allocation): It is possible that kitchen space will be reduced in size in order to provide more sitting capacity in the restaurant. Cramped inadequate kitchens will lead to delays and falls in service. This will invariably effect the turnover. Inadequate kitchen facilities will also adversely effect the staff.

The kitchen areas very according to the type of and number of meals provided. Hotel restaurants require kitchens out of all proportions in size to the actual sitting capacity of the restaurant, about 40% of the area added to the dining room. A useful rule of thumb is 6sq feet of floor area per person accommodated in the dining room. Out of the kitchen areas ¼ may be required for storage and remaining for food preparation, cooking and service.

KITCHEN LAY OUT AND FUNCTIONS

RECEIVING AND PREPARATION AREA:
Materials required for a food facility is numerous varied often bulky and subject to deterioration and misappropriation. Several people normally are involved with placing taking filling orders and with the delivery and receiving of good. Good communication is required between these people in order to have a smooth operation and to avoid wastage spoilage etc.

RECEIVING AREA:
The receiving area should be a large and convenient enough to receive the volume and type of good delivered. All items must be inspected before accepting by the receiving clerk. Many items need minimum inspection and merely call for package label and count. Perishable items like fish, poultry, meat, and vegetables, etc. Need thorough checking and inspection for quality. The receiving area should be located near the entrance to the storage. So that once the checked can be stored directly as soon as possible.

EQUIPMENT:
Scales, container opening tools such as crow bar, claw hammer, short bladed sharp knife, can opener etc should be available at the receiving are to help in inspection the good.

DELIVERY QUAY OR LOADING BAY:
Situated at the back of the hotel has a platform at Lorry’s platform level for easy unloading. This place should be well lighted (reflector type lights) and fitted with anti pest fans at the doors, and should be kept clean always. (A water connection with hosepipe attachments is desirable for cleaning.) To avoid work accidents, slipping etc. Trolleys and other equipment should be kept for easy unloading and carrying in the goods to stores.

GAS BANK:
If cylinders are used they must be kept outside in an open shelter opening from the outside (in case of blast the shock wave damages be decreased). In case of gas tank this one has to be at a distance of 150 yards from the main building. A daily check of gas shelter and tank is necessary as a safety measure.

GARBAGE DISPOSAL:
Wet and dry garbage should be stored separately. Wet garbage is stored in containers in an air-conditioned shelter to prevent fermentation and smell. As far as possible collect garbage in plastic fresh bags, change when they are full, tie them up and then kept them in garbage rooms. Dry garbage is sometimes incinerated. Disposal of garbage is done on daily basis and garbage shelters are thoroughly cleaned, disinfected, deodorized with phenol.

CENTRAL STORES:
Dry store: A temperature of 70oF (21oC) is ideal. Storing principles. Light weight item in height (top of the shelves). Heavy weight items in containers, which are labelled. Cases are kept either on shelves or pellets. Nothing should be kept directly on the floor. Leave about 8” height for the bottom shelf from the floor for easy cleaning and control pests and rodents. Do not keep shelves touching to the wall, leave about 2” from the walls. The different records kept in the stores for control purposes are: Bin cards, Entry Books, Issue Books, Indent Forms Orders, Deliveries, invoices, etc.

FRUIT STORE:
Ventilated common storage can be used for fruits to keep and ripen them for 2 or 3 days 50 – 60oF is ideal.

COLD ROOM:
Refrigerated and low temperature storage. Cold rooms are under the responsibility of the executive storekeeper or chef larder depending upon the hotel policy.

Types of Cold Rooms

Two types negative and positive.

Negative cold rooms -0 degree C temperature (deep freezer)
Positive cold rooms +0 degree C temperature (walk in cooler, or cooler.

The ideal temperature: for a negative cold room is –18 degree C
Positive cold room Meat 0 – 1 degree C
Fish 2 – 3 degree C
Dairy 4 – 5 degree C
Vegetables 6 – 7 degree C
& Fruits

PREPARATION AREA:
The different types of food (fish, meat, poultry, etc.) should have their appropriate preparation space. The equipment necessary for cooking the food should be sited closed to the appropriate point.

VEGETABLE PREPARATION:
The work in this section forms into three works centres. 1) Washing & Cleaning 2) Paring 3) Trimming, Cutting, Shaping, chopping, etc. Depending upon the volume of work these activities may be performed in one center or an assembly line production may be used. One centre completely separated from the other. Use of frozen and convenience in this largely determines the space and equipment required in this section. These rooms sometimes may be air-conditioned. This section has containers, shelves, sinks, and various machines for cutting, peeling, shredding, etc. In smaller hotels this section may be combined with butchery.

BUTCHERY:
Air-conditioned room for meat preparation. Boning, paring, cutting, as well as charcuterie are done in this section. Portions and cut according to specifications and controlled with scales. Poultry, fish games etc. are also prepared and portioned here.

LARDER ROOM:
For cold dishes, sauces, hors d’oeuvres and cold buffets.

COOKING AREA
The cooking section/main kitchen is generally regarded as the heart of the kitchen. The material used here are likely to be the most of us wish to work. The material used are likely to be the most expensive the work here is done by the workers who are paid the highest rates. Here semi manufactured products are turned into finished products. To ensure fast service the close relationship between cooking area and serving area is of very important. In a classical organization it is divided into parties system. This area can go from a simple kitchen to a more complex group of section or even satellites.

USUAL SECTIONS OF COOKING AREA:
Sections usually found are:-
Main kitchens or hot kitchen, pastry, bakery, confectionery usually called bake shop
Short order kitchen or pantry
Pot and pans wash up

MAIN KITCHEN: Heart of the kitchen.

MATERIAL FLOW:
The flow of raw materials will come from three main source:-
1. The meat and vegetable preparation sections.
2. From stores.
3. Direct delivery. Food partially processed in a main kitchen may be sent to a service kitchen for final cooking as in a decentralized kitchen.

COOKING FUNCTIONS:
The variety and volume of items to be prepared will influence staff and equipment needs and the formation of work centres.

EQUIPMENT NEED:
The essential equipment for production will be a worktable, sink, and cooking equipment. Depending on the size and type of food facility the requirement differs. Study the menu to decide on the equipment requirement. Most of the cooking activities can be grouped as follows – Roasting & Baking, Boiling and Toasting, Steaming, Deep-frying, etc. to decide the number of centres. The cooks’ table is generally the core of the cooking section.

SETTING THE EQUIPMENT’S:
‘Runs’ of varied cookery apparatus parallel to and near service can eliminate unnecessary movement of staff and food from kitchen to service as well as it speeds up the service. Bain-marie and stockpot stands should be close to ranges. Adequate ventilation and canopies have to be provided wherever necessary, to clear the kitchen from smoke and steam. Modern kitchens have fresh air input supplied by a deviation of the central A/C unit.

BAKE SHOP:
Pastry, Bakery, and confectionery is usually called as the bake shop. The control of quality and cost of desserts and breads served by a hotel is very important to its successful operation. In small hotels this will be in the corner of the main kitchen whereas in big hotels, this may be a separate fully equipped dept, of its own.

HOT AND COLD SECTION:
This Bakeshop section is usually divided into two sub-sections, Hot & Cold.
The hot section is equipped mainly with an even single double or 3 tier deck. Conventional or convection. Racks, dough mixer, food mixer and provide all the bake items, bread cakes, gateaux, etc. The cold Section is equipped mainly with refrigerated marbles, mincers, ice cream machines, freezers, & food mixer. It is usually air-conditioned and provides all cold desserts. Next to it there is the pastry cold room where mise-en-place is kept.

PANTRY:
Short order kitchen (pantry) as the name indicates this section provides for items prepared and served fast at any time. This section deals mainly with beverages, salads, sandwiches relishes, fruit juices, cold plates, dessert ice creams, milk shakes etc. Quick service cooking equipment for such a contact grill, toasters, suitable equipment for providing hot and cold drinks and shakes, ice cream can opener, slicer, chopper, juice extractor, shaker, shredder, etc. are to be provide in the pantry.

The main kitchen, bakeshop, and pantry must have direct access to service counter or have each a counter of their own.

POTS AND PANS WASH UP:
These should be located near area of food preparation. The process of cleaning includes, scraping, soaking, (both usually done by hand) washing, rinsing, sanitizing, and drying may be done by hand or machine. Equipment for hand washing of pots consist of three compartment large sinks with a drain board on either side one for solid pots and one on the other side for clean pots.
A convenient floor drain is need for the wash water from those extra large objects.
Drain board Drain board
Solid Washing Rinsing Sanitizing Clean pots
It is desirable to have an overhead spray with extension can really located, to use for flousing the refuse after scraping and rinsing the pots and pans this section should include large racks for storage of utensil items can be readily seen and selected without having to move a stock in order to get an item required.

SERVICE AND WASH UP AREA
From where do the waiters pick up their orders?
From where do they got clean cutleries?
Service and wash up area situated exactly between the restaurant (and restaurants) and the kitchen, has the following function.
1. Cleans dirty equipment coming from restaurants or floors.
2. Supplies clean equipment to restaurants and service equipments to kitchens.
3. Food orders calling out.
4. Delivery of Food orders.
5. Cashiering.
6. Restaurant sections.
1 and 2 are being the wash up area. 3,4,5,6 being the service area.

SERVICE AREA:
Issuing meal to the restaurants in carried out in this area. A kitchen counter throughout the meals service period.

ABOYEUR’ DUTIES:
On receipt of waiters checks ( KOT’S )be announce in a loud and clear voice the requirements of the order with any special instructions. Often he expand the time of the receiving the order of the KOT and usually has a board fitted with hooks or pins maintaining the tables or waiters stations to while the orders relate.
The orders of the aboyeur normally consists of
a) The designation of the chef de partie or partie address e.g.patissier, rotisseur.
b) The number of portions required.
c) Name of the item.
d) Style of cooking.
e) Garnishes dressings or sauces.

The parties must acknowledge the orders in returns. Usually the order or part of the order is sent first. The second part will be called the suite.

When an order has been completed and has been collected by the waiter, the aboyeur removes the check (KOT) from its hook and places it through a slit into a locked box. This at the end of the service goes to the control office where the key is kept for control procedure. The aboyeur is responsible for the safety of the box.

CASHIERING & BILLING

The cashier prepares the bills and gives it to the waiter for presentation. The waiter present and collects the money and gives to the cashier. The cashier after receiving the money stamps the bill with ‘paid’ seal and gives back the top copy of the bill to the waiter to hand over to the guest. In the same area there is a room service section where all orders are centralized in case of centralized Room Service system. Also found in the service area is a dispense bar for drinks served in the room or in the Dinning Hall.

WASH – UP (DISH WASHING)

Dish washing has a high rating of importance in food service because of its significance in protecting sanitation and hygiene, utilization of labour time, saving on operational cost for power hot water and detergent and for prevention of loss and breakage of table ware.
The wash area is composed of 3 sub sections each manned by a steward:
a) Loading – Dirty equipment is pre-washed and loading on baskets or trays for the machine or passed to hand washing.

b) Washing is done by machine or hand in any case the process is the same.
Washing Rinsing Sanitizing

c) Unloading – The clean equipment is
- kept on racks
- picked by waiters
- delivered by stewards.

The dishwashing operations includes
a) Removal of soiled table ware from dinning areas.
b) Receiving, scrapping, and stacking ready for washing.
c) Washing and drying and then storing.

There are 3 temperatures of water required in the washing process.

PRE RINSING (WASHING):
For the removal of coarse soil calls for a warm temperature of 120oF that will melt fat and loosen cooked food from the surfaces.

THE WASHING
The washing temperature should be 140oF to be hot enough for effective cleaning action.

SANITIZING:
Sanitizing calls for a rinse temperature of 180oC for 10 seconds. Most bacteria are killed at 170oC if held for 30 seconds or longer. At temperature higher than 180oF the water vaporizes sufficiently to interfere with the effectiveness of the rinsing action. Allow to air dry after washing and sanitizing procedure is over. To guard protection of sanitizing water temperature must be maintained and correct sanitizing and handling practices to be followed. Separate workers should be provided for handling soiled and clear dishes. In smaller hotels washing is done manually. In any case the process is the same.

ANCILLARY & EMPLOYEE FACILITIES (Staffing)

Which is the other important area in the kitchen?

Chef’s office/cabin
While considering in great detail factors with the kitchen itself, it should be remembered that passages to and from the kitchen must be kept clear and unobstructed, both for entry of goods exists of containers and movements of staff. Other matters to be considered are the offices, dinning room and clock room for the employees.

OBJECTIVE
Management of a food facility as discussed earlier involves planning, maintaining records of many aspects of operations, interviewing, training, placing orders, calculating pay rolls etc. etc. performance of these management functions calls for an office or offices that is suitably located and adequately equipped depending upon the size of the establishment. The office is an important section that must be planned in relationship to the food production.

CRITERIA IN PLANNING OFFICES
Criteria is based on functions to be performed which may serve as a guide while planning offices include the following.

PROXIMITY
For continual awareness and case of supervision in specific areas of responsibility. Convenient location can promote better control and utilization of management time and effort. A manager needs to know what is happening and gives timely instructions. In a remotely located office he may tend to become absorbed in his office activities.

READY VISIBILITY
Ready visibility of areas to be supervised can save many steps in keeping aware of work in progress. Office functions can be performed peacefully, if things are able to be seen as progressing well in the various work sections.

VOLUME FEEDING

The difference between small and mass food production is very difficult to define. Most food standards, principles and large number of techniques are the same. Some define quantity food production ( for volume feeding ) as the production of 25 or more portions. A report compiled by the National Restaurants Association, lists food service units under two major groupings

1.Commercial or those establishments which are open to the public, are operated for profit and which may operate facilities and / or supply mela service on a regular basis for others.

2.Non-commercial (as employee feeding in schools, industrial and non-commercial organisations), education, government of institutional organisations which run their own food service operations. Food services in schools and universities, hospitals and other transportation armed services, industrial plants and correctional units are in the second group and may not show a profit or even balance out financially at the break even point.

SALIENT FEATURES

1. To serve hygienically prepared wholesome food.

2. Food is primarily as a service to complement their other activities and contribute to the fulfillment of the objectives of the institute.

3. Cyclic menus

4. Not profit oriented

5. Educational experience for those who are involved as they happen to experience different regional cuisine through the cyclic menus. As a result, the food habits become more flexible.

Quantity control quantity control and portion control are very important. A good quality standard, should cover essential characteristics that indicate quality in a product. Quality control programmes make it possible to serve as a consistent standard. Employee evaluation, taste panel, scoring customer reaction and other menus can be used to evaluate quality.

Good purchase specifications and finding the right product to suit the production need can do much to raise and maintain the quality standards. Proper forecasting of quantities needed in production and controlling portion size are two essentials of good quality controls. Portion size varies according to food, type of meal and patron, cost of the food, appearance. Adults, teenagers and small children consume different quantities and portion sizes vary from them. Men eat more than women, an individual doing hard work eats more than other doing sedentary tasks.

Giving liberal quantities of less costly foods and smaller ones of the more expensive foods can be practised. The portion appearance is affected by the portion size and shape of the dish, decoration and width of the rim, dish colour and food arrangement.

Institutional and Industrial Catering

This group of establishments includes those government or educa¬tional institutions that have their own food production and service operations, thus serv¬ing employees and students. It is believed that the cafeteria of an organization is very important, as tasty and nutritious food play a huge role in employee motivation. Well-fed employees perform at their best and it inculcates a healthy work atmosphere. Some orga¬nizations (or institutes) operate their cafeterias at low profits or may charge nominal (or subsidized) rates because the aim is not to make money.
Institutional establishments offer food services not necessarily to make profits but be¬cause it is a necessity. In many places, it is a legal binding on the organization to provide meal services.

I. TYPES

 Profit oriented - commercial canteens, restaurants, café, etc. within the premises catering to all the people (students, staff, visitors, etc.)

 Running on break even - industrial canteens, college canteens catering to staff requirements only.

 Subsidized - serving meals as a part of employee/ student welfare schemes.

 Mostly Institutional and industrial catering are non-profit oriented.

II. MENU CONSIDERATIONS

 Cyclic menu for regular meals and limited choice in canteens.

 Nutritional requirements are kept in mind while planning menu.

 Reasonable prices consistent with service offered.

 Menus are relatively simple, which can be prepared by limited kitchen staff in limited time.

 Special menus are prepared for special occasion like on festivals, functions and parties.

III. PROBLEMS ASSOCIATED

 Menu fatigue

 Blending nutritional aspect with taste is little difficult. E.g. porridge is a healthy food but most of the people do not like it.

 Portion control

 People eat in varied proportions, for example men eat more than women, people doing physical labour eat more than those doing office work.

 Staff serving food finds it difficult to meet the expectations of consumers. E.g.-everyone cannot be given a leg piece of chicken etc.

 Also a large number people are to be fed in a limited time.

 Arranging adequate facilities and managing them is a challenge, like space of dinning hall, seating arrangements, food and water service, etc.

 Chef has work within tight budgets and yet has to meet the high expectations of consumers.

Educational Institutions

Educational institutes include schools, colleges, universities, professional education institutions, hostels, etc. These can be broadly categorized into two types: Academic Institutes and Professional Institutes.
Academic Institutions (Schools and Colleges)
- The main consumers here are students. The food is made and supplied by cafeterias at very nominal rates.
- The cafeteria could have its own fully equipped kitchen, and thus prepare food or it may even outsource food. The size of kitchen and the kinds of equipment would depend on the number of meals the institution serves on a daily basis.
- The main focus is on health, hygiene, and nutrition. Since children need right kind of nutrients, seasonal vegetables are included in the meals.
- Some schools monitor closely when serving students in dining halls as the focus is also on developing good eating habits and etiquettes among children
- Considerations should be given to the physical, sociological and sociological atmosphere including both functional and aesthetic value of the Dining Hall. The location should provide plenty of light air and the place free from disagreeable odours, noxious fumes, noise, etc.
Professional Institutes
- The main consumers here are adults, and hence it is important to offer some variety to them.
- Kitchens of these institutes are referred to as 'mess', which may be run by a committee called mess committee, or it could also be run with professional help from an outside agency.
- Cyclic menus help to solve the issues of monotonous food.
- The kitchen set-up can be basic to modem depending on the type and volume of meals that the institution cooks on a daily basis.

Industrial Catering

Industrial catering refers more to shops and factories where food is made to primarily serve the needs of the employees. This is one of the most sensitive catering, as it is believed that the biggest of the union quarrels arise due to poor catering facilities provided by a company. It is important to keep employees happy by providing them tasty, nutritious, and a variety of food.
- The food is served in dining halls, often referred to as cafeterias or employee dining halls.
- In many companies, members of the senior management eat in the same dining halls along with other employees. However, in some companies, the members of senior management have food in a separate area sometimes referred to as EDR or executive dining room.
- The number of meals served may range anywhere from 30 to 2,000 or more, and this depends on the size of the organization, that is, the number of employees.
- Industrial catering is a crucial and a sensitive one too because it caters to a large group of people with multicultural and different religious beliefs.
- The food is nutritionally balanced for the type of work. Example, industrial workers performing heavy physical work need a high calorie diet.
- In India, we also have specialized celebrations done on major festivals in cafeterias, and the food cooked on such occasions reflects the specialities from that festive season.
- The cafeterias have tea/ coffee facilities, with some also having snack and beverage vending machines.

Army Mess

Catering for armed forces is also sometimes referred to as welfare catering. This service is provided to armed forces as a subsidy from the government, and soldiers posted at various locations are fed under this scheme.
- Such an operation could be a large or a small one, depending on the number of soldiers. The services could either be contracted or run by the soldiers on a rotational basis, where a person designated as mess in-charge takes care of the food and service.
- The army mess provides simple and nutritious food, and on some occasions, such as army day or any festivals, there is a lavish buffet or feast. In Indian army, bara khaana or the big feast day is celebrated with buffet for soldiers and their families.
- Some formal dining events are held for officers and their families and these too are catered by the army mess.

Hospital Catering

The hospital, today, is one of the most complex and fascinating organizations that mobilizes the skills and efforts of a number of widelydivergent groups of professionals, semi-professionals and non-professionals to provide a highly personalized service to individual patients. Today, the dietary department ranks as one of the major departments ofthe hospital, headed by a specialist, the dietitian. "The object of catering in hospitals is to assist the nursing staff to get the patient better as soon as possible. To do this, it is necessary to provide good quality food, to cook it with the minimum loss of nutrients and to provide it to the patients in an appetizing manner. If the food supplied to the patient is good plentiful, appetizing and nutritionally correct, then it plays a very great part towards the speedy recovery of the patient. - A part possibly as equally important as careful nursing and skilled medical attention. Diet therapy is the use of food; as an agent in effecting recovery from illness. It 'is concerned with the nutrition of all patients-those receiving normal diets as well as those for whom modified diets have been prescribed. The normal diet may be modified

- To provide change in consistency as in fluid and soft diets

- To increase or decrease energy levels

- To include greater or lesser amounts of one or more nutrients

egg, high protein, low sodium etc..

- To increase or decrease fiber content of diet

- To provide foods bland in flavour

- To include or exclude specific foods as' in allergic conditions.

DIFFERENT TYPES OF DIETS

Regular/Normal diet, soft diet, bland diet, high or low fibre diet high or low protein diet, high-or low, fat diet, sodium restricted diet. Menus are generally planned and then formulated into 'Diet List1. These are made available to all attending medical staff. General diets are those which are normally followed in the general wards. Menus are made four days to a week in advance. The dietitian plans menus for each separate meal, specifying the foods to be served in a suitable form. The nursing supervisors will keep the dietary department advised as to the number of patients of each type of diet. Special diets are prepared for those who ate not medically capable or permitted to eat certain food items which are generally used in the making of the menu. These diets are prepared under the supervision of the dietitian or the food service supervisor

Kitchen: The hospital kitchen is planned with much consideration. The kitchen has a receiving area, proper storage facilities, pre-preparation room, preparation area or the main/hot kitchen. The hospital kitchen may also have a cold kitchen. The kitchen may also be divided into various sections such as pre-preparation area, preparation area, grain cleaning area, tea and coffee section, roti preparation, service and trolley loading area, washing area, stores. The pre-preparation and preparation area may be further divided into separate Indian and Continental areas. The location of storeroom in relation with the kitchen is very important to avoid contamination of the food material and also to prevent pilferage. Separate storage areas for perishable and non-perishable items are desired. The work flow, sufficient spacing between work tables/platforms and the presence of various equipments must be considered when planning the kitchen.

Equipments commonly found in hospital, kitchens:

1.Gas ranges

2.Refrigerators

3.Deep Freezers-

4.Walk-in Cooler

5.Grinding stone

6.Masala grinder

7.Brat Pan

8.Dough mixer

9.Food processor

10.Rice boiler

11.Steamer

12.Chapatti tava and puffer

13.Deep fat fryer

14.Pressure Cooker

15.Ovens

16.Salamander

17.Weighing scale

18.Toaster

19.Bain Marie

SERVICE

Food service for patients may be may be any one of the two general patterns –

Decentralised or centralised.

In decentralised service all food is prepared in a central kitchen and sent to the floors, where it is portioned out on trays and served to patients

In centralised service, food is prepared in a central kitchen, trays are set up and food is portioned out in a central serving unit and trays are sent to all patients' floor.

Menus in Govt. Hospitals:

In Govt. hospitals where only a small percentage of the patients can afford to pay for special service, it is unwise to burden either the individual patient or the hospital with unnecessary expenses. The general menu is:

EMT (Emergency Medical Technician) or Healthcare practitioners

Breakfast:

One cup of milk, Two slices of bread

Lunch & Dinner:

Rice, Chapatti, Dal, One vegetable.

Menu in private hospital (First class):

Breakfast:

Two slices of bread, One bowl of cereal, Egg (any style), Vegetarian snack

Mid morning:

Fresh fruit juice

Lunch:

Soup, Chapatti, Rice, Vegetable (choice of two vegs), Pulse, Curd, Fruits

E/Tea - Milk, Biscuits

Dinner:

Soup, Chapatti, Rice, Vegetable (choice of two vegs), Pulse, Curd, Fruits

Hospital catering developed when it was realized that hospitalized patients need food with specific dietary requirements in order to get well soon. This too is grouped under welfare catering. With the concept of medical tourism setting in, people are travelling to those countries where certain medical treatments are cheaper compared to their own countries.
Catering in hospitals is a very specialized function, as the definition of food here is very different from that in commercial catering establishments.
- The primary responsibility of hospitality catering is towards people who are admitted to hospitals for health reasons.
- The focus is mainly on nutrition and this is very different from other institutional catering. Nutrition in hospital food translates down to minute details of amount of carbohydrates, proteins, fats, and other necessary vitamins and minerals required by patients. The requirement of various nutritional com-ponents differs from patient to patient, and hence the food prepared for each patient is unique and measured in terms of portion size.
- In most big hospitals, qualified dieticians are appointed to determine the nutritional requirements of patients.
- Menus that are designed to provide definite quantities of various nutrients as recommended by dietician are known as Diet Menus.
- It also serves to employees working in the hospitals and visitors of the patients.
- Food service for visitors may also serve as revenue generating points.
- Catering managers ensure cyclic menus for doctors and nurses who would be eating while on duty.
- Very strict processes with focus on health hygiene and safety.
- Maintenance of hygiene in most Indian hospitals is guided by the principle of hazard analysis and critical control points (HACCP). This ensures zero defects right from the purchase, to cooking, to holding, and finally serving to the patients.
- The workflow in a hospital kitchen has to be very well planned. There should be a careful route chalked out for the operation so that there is no cross-contamination of the food.
- The idea is to provide the basic amenities at subsidized rates or sometimes at own cost.
- The introduction of tray service systems has been the most radical development in the field of hospital catering. The Ganymede System is based on plates with heated metal pellets that release heat into the plate over the period of delivery. Helitherm System uses special insulated trays for transporting to wards in trolleys.

Off-Premises

Off-premises caterers are essentially food delivery and service personnel. Since their kitchen is removed from the venue, they will arrive at the set time with everything you ordered, but making last minute changes may be harder. Many off-premise caterers offer full waiter service, and once they bring the food to your event site they can set up to begin table service. In general, your guests will never know the difference; all they see is that hot, delicious food arrives at their table.

Because they don’t control the venue, off-premise caterers will likely not provide all the tables and flatware needed, though some may be able to or may have a vendor they recommend. The advantage is that off-premise caterers are highly competitive. You can get a better price and, often, they will work harder to help you plan your menu far ahead of time and make sure everything is what you want.

Off premises catering has always been a specialized business. It is the service of meals in offices, clubs, canteens and also in individual homes. In this reference, premises means the area where food is planned and prepared. Its growth has been tremendous and there is a vast improvement of the equipment used. It covers everything from take home meals to the most elaborate meals at weddings.

QUALITY OF A GOOD PARTY CATERER: - The success of any catering service depends upon the person behind the venture. He must have good contact with the people who will be most likely to make use of his services. He must be able to perform these services satisfactorily and must employ suitable, efficient and capable staff. Most important he must be able to serve tasty, eye appealing food deliver it to its destination on time at right temperature.

COMPLEXITIES OF PARTY CATERING: - Party catering like other skilled technical jobs is highly specialised job. While profit is an interesting part of the catering industry, the multitude of activities throwing a challenge to the caterer, is the difficult side of the coin. If careful consideration is given to certain small details and the people concerned take active participation. It will increase turnover, improve profits and generally enhance the reputation of the caterer. There are no get standard procedures and formula for a successful caterer. Procedures and techniques vary from job to job to place and according to the requirement of the occasion. The facilities available and the cost factor also plays an important role.

PLANNING OF THE MENU :- The arrangement of a suitable menu, perfect from all points of view necessary for any successful party catering. The caterer must be an individualist full of novel ideas and must be able to pressure them profitable for the company and attractively for the client. The dishes chosen should be fhuirless in quality rasry in and attractive in appearance. Equally important is the cost of the dishes.

Nothing could be more disappointing and irritating to the guest as being served a dish smaller in portion size than he was tole at the time of booking the party. This could be avoided if the price of an item is given along with its portion size. Every party, whether for 20 or for 2000 must be a speciality and different from anything that has gone before. Clients seldom come to the caterer and ask him to arrange a party like the one they have had before, usually suggestions are wanted to make the party different, something that is unique and will be talked about. The following points will help in thoughtful planning of the menu.

1. Planning well in advance will ensure minimum amount of repetition of the dishes.

2. Planning a menu for a definite cycle of time have been found to be different.

3. Variation must be produced by serving different vegetables and meats having a colour contrast.

4. Seasonal availability is very important as parties are booked in advance.

5. Nutritional balance must be ensured.

6. It must fir within the budget of the customer and to his satisfaction.

7. Equipment and personal must be adequate for the party.

8. The menu must adhere to the established standards of service and must ensure quality and variety of the food.

9. It helps to procure stores in advance.

10. The occasion for which the catering is done is an important factor and so the pattern of food will change accordingly.

To be successful, the menu must reflect the eating habits and expectations of the restaurant market. The tastes of customers are complex and varied and change from day to day and time to time.

EQUIPMENT : - These may include an assortment of good china, for special occasions such as weddings and anniversaries, good hollow ware and flatware, attractive glass and silverware, serving dishes of all kinds and sizes, good quality linen and all kinds and types of buffet service equipment. These are the items that the guest see and by which they judge and catering establishment. For storage and transportation of these equipment, it is important to have special boxes where the equipment will fit. There are many kinds and types of kitchen equipment, such as insulated carriers for soup, coffee and other beverages. There are containers to carry ice cubes, portable hot cases to keep food warm and also portable griddles. Caterers could also hire out tables, chairs and other accessories on a contract basis.

CHECKLIST :- Various checklist help the caterers in smooth and systematic functioning of the parties. Server should be informed before service on the size of the portion by weight, Volume or count. The dish in which they are served, the serving tool etc.

The use of standard recipe offers a sound basis for controlled portioning and the achievement of a uniform product.

In almost all organisations where they have to cater to a large group of people, the kitchen as well as the service areas will be well equipped. The personnel handling the food will also be educated in the field of food production, nutrition, hygiene and service.

MENU PLANNING IN VOLUME CATERING

In volume catering units, the main factors influencing the planning of menus are as follows :

1. Cost :- This is one of the main considerations in menu planning. The cost of the menu should be within the budgeted allowance of any unit to be economically viable, whether it is run on a profit or non profit basis.

2. Ease of preparation :- Since mass catering units provide for large numbers, case of preparation of any dish must be considered. Elaborate preparation is time consuming and may result in delays in service of prepared foods leading to bad customer relations and appearance of inefficiency.

3. Incorporation of leftovers :- Menus for mass catering should be planned in such a way that any leftovers from one meal can be incorporated in the next meal so as to avoid abnormal wastage, reduce food cost.

4. Cyclic menus :- Menus should be planned in sets for a fortnight or for a month. This is then repeated all over again for ease in operations. Menus can be changed after such periods and seasonal foods can be incorporated. This will help provide variety economically.

MOBILE CATERING

A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts. A food cart is a motor less trailer that can be hauled by automobile, bicycle, or hand to the point of sale, often a public sidewalk or park. Carts typically have an onboard heating and/or refrigeration system to keep the food ready for consumption.

A catering truck enables a vendor to sell a larger volume than a cart and to reach a larger market. The service is similar; the truck carries a stock of prepared foods that customers can buy. Ice cream vans are a familiar example of a catering truck in Canada, the United States and United Kingdom.

A food truck or mobile kitchen is a modified van with a built-in barbecue grill, deep fryer, or other cooking equipment. It offers more flexibility in the menu since the vendor can prepare food to order as well as fresh foods in advance. A vendor can choose to park the van in one place, as with a cart, or to broaden the business's reach by driving the van to several customer locations. Examples of mobile kitchens include taco trucks on the west coast of the United States, especially Southern California, and fish and chips vans in the United Kingdom. These vehicles are sometimes dysphemistic ally called "roach coaches" or "ptomaine wagons".

A concession trailer has preparation equipment like a mobile kitchen, but it cannot move on its own. As such it is suited for events lasting several days, such as funfairs. A mobile caterer uses a vehicle or cart in delivering the food.

Types of vehicles are as follows:

1. Street cart - or a food cart is a motor less trailer that often uses a hand, bicycle or automobile that can be seen on public sidewalks and parks. Carts have an onboard heating device or a refrigerator for keeping the food ready for consumption. Beverages and foods include - tacos, hotdogs, and sausages, Mexican food such as burritos, frozen treats like ice cream, doughnuts, sandwiches, bagels and Halal food such as chicken or lamb over rice.

2. Food Truck - the truck carries stocks of prepared foods that enable the vendor sell a large volume. Examples are the ice cream vans.

3. Mobile Kitchen - A large modified van with built-in cooking equipments such as grill and deep fryer. The vendor can prepare food inside the van. Examples are fish and chips vans in UK and taco trucks on United States.

4. Concession Trailer - like a mobile kitchen, it has equipments for preparation but it cannot move on its own. Trailer is suited for lasting events such as funfairs.

Mobile catering services can also be used to feed people in areas of natural disasters and in places where the infrastructure is destroyed.

Requirements for Mobile Catering Vehicles:

Commissary –

It’s a place where all mobile units must report for the daily supplies, servicing and cleaning. A commissary approval form must be submitted and notarized if the owner is not present for signing.

Requirements for commissary:

(1) Facilities must have a storage of food, washing and sanitizing equipments, single service articles, disposal of waste and washing and storage of vehicles.

(2) Facility must be inspected by the health authority.

(3) City permits.

Construction –

(1) Vehicle must be a commercial type with enclosed, smooth, cleanable floors, walls, and ceiling with no carpet inside.

(2) Proper temperature of equipment must be NSF (National Sanitation Foundation) approved for maintaining hazardous food. Provides and checks thermometer reading for each holding unit of food.

(3) Liquid waste must be collected, put in a holding tank, and disposed into a sanitary sewerage system at the commissary.

(4) Firm name, address, and contact numbers must be on both sides of the vehicle.

(5) Empty vehicles are not permitted.

Operation –

Health code:

(1) Foods cannot be sold from a mobile catering vehicle, cleaning and good repair of the interior and exterior part of the vehicle, food containers must be stored properly.

(2) Proper temperature maintenance at all times - cold foods - 41 degrees Fahrenheit or below, hot foods - 140 degrees Fahrenheit

(3) Transported food must have insulated units and notify the Neighbourhood Services Department for the rented vehicle.

Permit requirements - payment fee for the mobile food permit and vehicle inspection permit.

Points to be keep in mind: -

1. Use & Application

In addition to being operated as private businesses, mobile catering vehicles are also used after natural disasters to feed people in areas with damaged infrastructure. The Salvation Army has several mobile kitchens that it uses for this purpose.

It is applied to make hot food and carry fuel, food raw materials and water for 80~100 persons each day and personnel portable materials of two cooks and one driver.

2. Working capability

It can make staple and non-staple food for 80~100 persons in one hour.

3. Technical parameters

External dimensions of complete vehicle: 5990×2020×3030mm, External dimensions of vehicle compartment: 3600×2050×2000mm

Internal dimensions of vehicle compartment: 3485×1935×1885mm

4. Characteristics

Equipments and working environment fit in the major Chinese food processing methods and main food raw materials required by field food and drink support. Food processing quality and working environment comply with quantitative standard and sanitary requirement of field food supply.

Mobile Kitchen can be refitted according to the customer’s requirements into a vehicle cooking western-style food.

MOBILE CATERING EQUIPMENTS

· Electrical Model Idly Cookers

· Rice & Multipurpose Cookers

· Rice Kettles

· Dosa Plates

· Masala Trolleys

· Display Counters

· Service Counters

· Deep Freezers

· Mobile Salad Bars

· Roti Counters

· Bain Marie Cabinets

· Salamander/Bread Toasters

· Deep Fat Fryers

· Gas Ranges

· Gas / Charcoal Tandoors

· Ovens

· Vegetable Cutting Machines

· Coconut Scrappers

· Wet Grinders Machines

· Flour Kneading Machines

· Potato Peelers

· Halwa Machines

· Oil Shaking Machines ETC.

Branches of Mobile Catering: -

Airline catering

Cruise/Ship catering

Railway catering

Automobile catering

SEA CATERING

The catering plays a vital role in the modern era; the catering provides food and beverage services to the people. The people organize parities at their homes, office or nearby banquet hall or hotels. The sea catering is a luxury service which facilitates the person & provides comfort to that extent level. People who are travelling for business purpose or/& vacations from one country to another, they choose this kind of transport facilities.

There are two types of sea transports, which provide the catering facilities: -

1. CRUISE LINERS: -

In cruise liners, trips are sold as a package included food, accommodation and many other facilities. However, liquor and tobacco are paid individually.

a. Most of the cruise liners have their own pastry shops, dining halls, bar etc. Hence the menus are best and they may differ to suit international tourist.

b. Table d’ hote menus with wide choice in each course are popular. There is central kitchen known as “galley”, in which there are various sectors such as butchery, pastry, raw material are packed up from ports in advance, service could be fine plated buffet.

2. CARGO VESSELS: -

Cargo vessels are the merchant ships which carry foods.

a. No. of staff is usually limited.

b. Cyclic menu are prepare to provide meals to the staff.

c. Hours of operations are pre-decided.

d. Cost of food should be within budget figure.

e. Healthy and whole some meal is provided.

RAILWAY CATERING

As the rail is the main transport to travel from one place to another and very convenient transport. The catering facility is provided by the rail staff and the food is prepared at the railway station kitchen. There is a coach in the rail, in which the food and beverage is stored and served time to time. The catering facilities are provided in the limited rails which run on long routes such as Rajdhani, The Palace and Duranto express, Shatabadi etc. there are some points to be keep in mind: -

1. Cost of food sometimes included in rail ticket or it is payable separate both ways the food cost should be kept in mind within limits.

2. Normally a simple menu is planned which includes dal, vegetables, rice & curd, chapatti’s & salad.

3. Mostly table d’ hote menu is adopted.

4. Food is cooked and packed at the kitchen at the station and stored in the pantry in train, soft drinks are also kept.

5. Light equipments are used and usually disposable item are used and placed in the pantry.

AIRLINE CATERING

An airline meal or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by airline catering services.

The first kitchens preparing meals in-flight were established by United Airlines in 1936.

These meals vary widely in quality and quantity across different airline companies and classes of travel. They range from a simple beverage in short-haul economy class to a seven-course gourmet meal in long-haul first class.

The type of food varies depending upon the Airline Company and class of travel. Meals may be served as "one tray" or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (generally in first and business classes).

The airline dinner typically includes meat (most commonly chicken or beef) or fish, a salad or vegetable, a small bread roll, and a dessert.

Caterers usually produce alternative meals for passengers with restrictive diets. These must usually be ordered in advance, sometimes when buying the ticket. Some of the more common examples include:

Cultural diets, such as French, Italian, Chinese, Japanese or Indian style.

Infant and baby meals. Some airlines also offer children's meals, containing foods that children will enjoy such as baked beans, mini-hamburgers and hot dogs.

Medical diets, including low/high fiber, low fat/cholesterol, diabetic, peanut free, non-lactose, low salt/sodium, low-purine, low-calorie, low-protein, bland (non-spicy) and gluten-free meals.

Religious diets, including kosher, Halal, and Hindu, Buddhist and Jain vegetarian (sometimes termed Asian vegetarian) meals.

Vegetarian and vegan meals. Some airlines do not offer a specific meal for vegetarians; instead, they are given a vegan meal.

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Wednesday, 12 September 2018

SEMESTER - III Food Production Theory

4 comments: