This style of restaurant may be located as part of an international hotel or may stand alone. It should be noted that such restaurants , because of high operating costs , present a considerable economic risk.
A restaurant operating as part of an international hotel or resort is likely to be subsidised by the overall food and beverage operation, because the establishment may consider the restaurant to be prestigious to its target market.
The physical kitchen layout is usually well planned with separate areas for members of the brigade who have preparation and cookery responsibility for certain dishes and/or areas of the establishment’s menu.
Food may be plated up: all items on the plate and then served to the guest or
Served on a gueridon trolley: each item meal on a separate tray on the trolley and the waiter silver serves ( using a fork and spoon) the food onto the guests plate.
Hyatt Regency Sanctuary Cove: The Fireplace Restaurant
Mise en place :A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
A la carte restaurants are usually less formal than fine dining restaurants ( yet may still be stylish)
They make up the largest category of restaurants.
Most are moderately priced (but some are fairly expensive) and offer a menu that is extensive, varied and interesting, often incorporating different cooking styles and nationalities. Some a la carte restaurants focus wholly on a cultural theme and specialise in one cuisine.
The kitchen staff vary in skill level and organisational structure depending on the particular establishment.
Generally there is multi-skilling between staff members to a greater degree than a formal restaurant, with kitchen staff performing many more varied tasks and often providing meals for more than one sitting.
These systems maintain plated foods for set periods of time at a hygienically safe level.
Staff preparing foods would include a range of kitchen hands and process workers along with dieticians and highly qualified chefs.
The chef’s fulfil a dual role of firstly providing limited special dietary/ethnic/religious dishes and first class meals and secondly having a managerial responsibilities such as food purchasing and staff rostering.
Food production staff vary from the very experienced head chef (often termed the food service manager as this person must not only have food knowledge but be able to control a tight food and labour budget ) to food production staff such as trained and qualified chefs.
Most welfare establishments operate on a cyclical menu- that is , a set menu operating for breakfast , lunch and dinner and repeated every 28 days.
The food production staff need to set up a temporary on-site kitchen and hire portable large kitchen equipment.
This style of catering demands that staff also fully understand the on-site legalities, such as local health regulations, car parking restrictions, garbage disposal and utility functions such as gas/electiricity supply.
These functions and events require great detail in planning; as with shipping, running out of food or equipment has no solution.
Staff have to be versatile: such areas of catering require people who are not only multi-skilled in kitchen operations but are also able to perform duties such as setting up portable kitchen equipment or organising front of house staff.
So lets take a closer look at the types of kitchens and how they are organised….
Equipment is usually positioned in those preparation or cooking areas where it is used frequently.
In wet preparation areas for fruit and vegetables (usually located near the vegetable store) , equipment includes sinks, stainless steel benches, food mincer, potato drum peeler, chipper, slicer and shredder .
Equipment in these areas is usually grouped into island sites with benches between or on each side.
Equipment which cooks with water , such as atmospheric or pressure steamers, tilt pans and stockpots, is grouped together near floor drains, while equipment for short order cooking, like grills and frypans are positioned near ventilation to remove heat and fumes.
Equipment used to hold food hot or cold for service, such as a bain-marie, hot press or refrigerator is positioned near the dining room entrance. Beverage and toast making facilities are located near the service section for quick and easy access by waiters.
Refer to handout with diagrams of food flow patterns
Pots and pans are washed in separate areas or in areas near their use, depending on the size of the kitchen. Dishes and glasses are washed in an area close to the serving section. Equipment located in this area includes the dishwasher, large sinks, stainless steel benches, food disposal unit, rubbish bins and cleaning equipment.