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FOOD PRODUCTION MANAGEMENT: February 2011

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Monday, February 28, 2011. CUISINE: It is a French word, which means ‘the art of cooking’ preparing dishes and it also refers to the preparation area i.e. the kitchen. DEFINITION OF COOKERY: Cookery can be defined as a chemical process, the mixing of ingredients, application and withdrawal of heat, decision-making, technical knowledge and manipulative skills with a sense of creativity. This is because; cookery is considered to be both an art as well as technology. Labels: FOOD PRODUCTION BASICS.

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FOOD PRODUCTION MANAGEMENT: March 2011

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Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. A) Staff uniforms, dusters. B) Cleaning of working areas. 4 With Engineering and maintenance. A) Proper coordination should be there between the two depts. For care, maintenance and regular check up of all heavy equipment in the kitchen. A) Kitchen depends on stores for non-perishable and grocery items. COOPERATION WITH OTHER DEPARTMENTS. 2 With Front Office. A) Kitchen should always be informed by front office for. Ii VIP’s in the house. Altho...

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FOOD PRODUCTION MANAGEMENT: DUTIES & RESPONSIBILITIES

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Thursday, March 3, 2011. CHEF SAUCIER (SAUCE COOK). Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS. COOPERATION WITH OTHER DEPARTMENTS. Director at Sopan Institute of Science, Technology and Management. View my complete profile. Please feel free to contact us for any query and detail at hemant23@gmail.com. Simple template. Powered by Blogger.

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FOOD PRODUCTION MANAGEMENT: DUTIES & RESPONSIBILITIES

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Thursday, March 3, 2011. KITCHEN PORTERS / COMMIS. The head porter controls the issue and collection of laundry to the kitchen personnel that is supplied by the establishment. Although a lot of duties of the kitchen porter require little skill, by correct good training, they become most valuable members of the kitchen brigade. May 14, 2014 at 3:43 AM. Is the first thing that comes in mind because they are very good at it and that works. Subscribe to: Post Comments (Atom). LEVELS OF SKILLS and EXPERIENCE.

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FOOD PRODUCTION MANAGEMENT: LEVELS OF SKILLS & EXPERIENCE

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Wednesday, March 2, 2011. LEVELS OF SKILLS and EXPERIENCE. Levels or hierarchy in the organization depends on the person’s skill and experience. The skills of the staff can be divided as:. Labels: FOOD PRODUCTION BASICS. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS. COOPERATION WITH OTHER DEPARTMENTS. Director at Sopan Institute of Science, Technology and Management. View my complete profile.

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FOOD PRODUCTION MANAGEMENT: FOOD PRESENTATION IN THE KITCHEN

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Saturday, December 13, 2014. FOOD PRESENTATION IN THE KITCHEN. FOOD PRESENTATION IN THE KITCHEN. METHODS OF ACHIEVING GOOD APPEARANCE. Good appearance can be accomplished by. 1 Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce. 3 Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.

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FOOD PRODUCTION MANAGEMENT: COOPERATION WITH OTHER DEPARTMENTS

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Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. 2 With Front Office. A) Kitchen should always be informed by front office for. Ii VIP’s in the house. Iii Special attention guest (SPATT). B) Forecasting can be done by going through reservation charts. C) FO can suggest the guests where to have food of their liking to promote sales. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS.

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FOOD PRODUCTION MANAGEMENT: COOPERATION WITH OTHER DEPARTMENTS

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Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. 1 With F and 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. Iii Day’s special menu. Iv Not available items. V Banquets (information and Replenishment of buffet dishes).

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FOOD PRODUCTION MANAGEMENT: CLASSICAL KITCHEN BRIGADE

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Thursday, March 3, 2011. Chef Petite de jeuner. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS. COOPERATION WITH OTHER DEPARTMENTS. Director at Sopan Institute of Science, Technology and Management. View my complete profile. Please feel free to contact us for any query and detail at hemant23@gmail.com. Simple template. Powered by Blogger.