The back-of-the-house refers to all areas of a hospitality business that are not visible to guests, including the kitchen, storage, receiving, and business offices. It is staffed by employees who do not interact with guests, such as managers, cleaning staff, and food production staff. The kitchen is the center of food preparation and production. Managers oversee menu planning and kitchen operations, with the executive chef typically holding the top management role. Other key roles include sous-chefs, kitchen managers, stewards, dishwashers, chefs, cooks, and expediters who accept and prepare orders.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
Overview of food production department and the organizational structure is explained in detail. various department heads and their duties and responsibilities were defined. menu planning and the department responsibilities were explained.
Similar to 9 back of the house functions and staff (1) (20)
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
3. Back-of-the-House
• The back-of-the-house (BOH) is the area in a
hospitality business that guests usually do not
see.
• It is also called the heart-of-the-house.
• In a restaurant these areas include the:
– Kitchen
– Receiving Area
– Storage Area
– Business Offices
5. Back-of-the-House
• The back-of-the-house is responsible for the
following seven functions:
– Food Production
– Purchasing and Receiving
– Marketing and Sales
– Human Resources
– Accounting
– Security
– Engineering and Maintenance
6. The Kitchen
• The kitchen is the center of all food
preparation and production.
• In the kitchen, food and other items are
received, stored, prepared, and plated for
service.
• Dishes and other items are cleaned and stored
in the kitchen.
7. Back-of-the-House Staff
• The back-of-the-house staff consists of:
o Managers
o Cleaning Staff
o Food Production Staff
• The cleaning staff is responsible for cleaning
and maintaining plateware, flatware,
glassware, and utensils.
8. Managers
• There are two general areas that need to be
managed in the kitchen:
– Menus
– Operations
• The menu area includes everything involved in
planning menus, developing standardized
recipes, and creating new recipes
9. Managers
• The operations area includes:
– Kitchen safety and sanitation
– Hiring, training, and supervising all BOH staff
– Food Quality
– Food Quantity
– Coordination with Front-of-the-House
– Cost Controls
10. Managers
• In an independent restaurant, the executive
chef is the manager that is usually responsible
for both the menu and the operations area.
• The executive chef may have an assistant,
called the sous-chef.
• A unit is a chain restaurant usually has a
kitchen manager.
11. Executive Chef
• The executive chef is the top manager in a
restaurant or hotel kitchen.
• Many executive chefs participate in designing
the menu, developing the look of the dining
room, and designing the layout of the kitchen.
• Some executive chefs coach the staff so that
they can correctly answer questions about the
menu
12. Executive Chef
• The responsibilities of an executive chef include:
– Coordinate kitchen activities
– Direct the kitchen staff’s training and work
– Plan menus
– Create recipes
– Set and enforce nutrition requirements
– Set and enforce safety and sanitation standards
– Participate in the preparation and presentation of
menu items
– Ensure that quality standards are maintained
– Purchase food items and equipment
13. Sous-Chef
• The sous-chef is the second-in-command in
the kitchen.
• The sous-chef has similar training but less
experience than the executive chef.
• The primary responsibility of the sous-chef is
to make sure that the food is prepared,
portioned, garnished, and presented
according to the chef’s wishes.
14. Sous-Chef
• When the executive chef is absent, the sous-
chef takes over the responsibilities.
• The sous-chef often serves as the expeditor or
announcer who accepts the orders from the
dining room staff.
15. Kitchen Manager
• In a chain restaurant, the person responsible
for the menu is the corporate executive chef.
• The corporate chef is responsible for the
menu development for all the units of the
chain.
• As a result, chain restaurants do not have
executive chefs.
16. Kitchen Manager
• Each restaurant will have a kitchen manager.
• A kitchen manager is the top manager in the
kitchen of a unit of a chain restaurant.
• The manager may be called the kitchen
professional or the culinary manager.
17. Steward
• Every restaurant must have clean glassware,
silverware, and plateware.
• The people who take care of this area are the
steward and the dishwashing crew.
• The steward supervises the dishwashing, pot
washing, and cleanup.
18. Steward
• The dishwasher has the responsibility of
operating the dishwashing machine.
• The dishwasher also hand washes large items
like pots and heavily soiled items in large sinks
called pot sinks.
19. Food Preparers
• Food preparers include chefs, cooks, and
expediters.
• The exact titles and organization of the
kitchen vary from restaurant to restaurant.
20. Chefs
• A chef is a professional cook.
• To become a chef requires a considerable
amount of training and experience.
• The traditional titles and responsibilities of
chefs in fine-dining and hotel and kitchens
were developed by the great French chef,
Auguste Escoffier (1846-1935).
21. Chefs
• Auguste Escoffier organized the kitchen into
stations and created specific positions with
specific tasks at each station.
• Escoffier’s system for organizing the kitchen is
called the kitchen brigade.
22. Escoffier’s Kitchen Brigade
Title In English Title In French Tasks
Station Chefs Chefs de Partie
Saute Chef Saucier Sauteed items and their sauces
Fish Chef Poissonier Fish dishes and their sauces
Roast Chef Rôtisseur Roasted foods and their sauces
Grill Chef Grillardin Grilled foods
Fry Chef Friturier Fried foods
Vegetable Chef Entremetier Hot appetizers, soups, vegetables, starches, pastas, eggs
Pantry Chef Garde Manager
Cold foods, such as salads, cold appetizers, pates, salad
dressing, sandwiches
Pastry Chef Pâtissier Baked items, pastries, desserts
Baker Boulanger Breads, rolls
Butcher Boucher Butcher meats, poultry
Swing Cook Tournant Works where needed
23. Cooks
• A cook is a person who prepares food for
eating
• Casual restaurants usually have one or more
cooks who prepare the meals
• These cooks may be called:
– Line Cooks
– Station Cooks
– Short-Order Cooks
24. Cooks
• These cooks are often organized into three
groups:
– Hot Food Cooks
– Cold Food Cooks
– Prep Cooks
25. Expediter
• Most casual, fine-dining, and hotel restaurants
have an expediter
• The expediter is the member of the culinary
staff who gets the orders from the servers,
gives them to the station chefs or line cooks
• They then check the orders before they are
picked up