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Week 10 Food And Beverage Production Methods 2 2552
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Week 10 Food And Beverage Production Methods 2 2552
1.
Week 10 Food
and Beverage Production Methods By Aj. Pavit Tansakul Tourism and Hospitality Management Program School of Management, Walailak University Tel. 2248 email: tpavit@wu.ac.th
2.
3.
4.
1 Production from
the customer’s point of view
5.
6.
2 The Goal
of Production
7.
8.
9.
3 An Obstacles
to the goal of production
10.
11.
4 The possible
solution for obstacles
12.
13.
14.
15.
16.
17.
5 Food production
systems
18.
19.
20.
Classic (French) Organization
of Kitchen Chef (Executive Chef) Sous Chef (Assistant Executive Chef) Saucier (Sauce, Stock) Potager (Soup) Poissoner (Fish) Extremetier (Vegetable) Rotisseur (Roasted Meat) Grillardin (Broiled Meat) Garde Manger (Cold Foods) Patissier (Desserts) Baker (Bread) Tournant (Swing Cook)
21.
22.
Elements of Food
Production
23.
6 Food Production
Methods
24.
25.
1.1 CV. Traditional
Parties Method RAW food supplies Dry Goods Chill/Frozen store Food Production Parties Sauce / Roast / Fish / Larder / Soup / Vegetable / Pastry Hold Serve
26.
27.
28.
29.
30.
31.
3. Cook-Chill Production
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
Methods of Food
Production
46.
Methods of Food
Production
47.
48.
49.
50.
51.
Q & A