food and beverage ppt
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The document provides an overview of The Chop House restaurant operations including hygiene and cleanliness, food safety, purchasing, receiving, storing, production, customer service, worker happiness, and management vision. Key points covered include the restaurant layout, cleaning procedures, food handling safety, detailed menus, organized purchasing from overseas suppliers, proper food receiving and storage, clear production planning led by the head chef, friendly customer service, a happy worker environment, and the management's vision to utilize new technologies like an integrated ordering system and self-serve beer taps.
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John Noseguard, a local health department inspector, gives the following account of his visit to a local diner:
Workers at the Morningside Diner try hard to give good advice and provide tasty, satisfying food. As I walked through the kitchen, I noticed that each food handler washed his/her hands before handling the food. Paper towels were available but the soap dispenser was empty. Before preparing raw foods, they also thoroughly wash the cutting boards, dishes and other equipment. As they use their cutting boards, they wipe them with a rag and use them again to cut more food.
When preparing fresh fruits and vegetables, they wash them but are careful to leave a little dirt on them for fear of washing away important nutrients on the skins. The cooks generally prepare meats to an internal temperature of 170
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°
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F within two hours while others are not.
To save the customer money, the management of the diner uses canned foods, even some of the cans in stock were noted to be dented. They explained that often these can be purchased at lower prices.
When leftovers are reheated, they are raised to a temperature of 150
°
F and then are served. Food handlers take care to remove any moldy portions of the food. The diner is especially known for its turkey and dressing which is served every Thursday. When questioned, the chef says it is because the stuffing is cooked in the turkey which gives the dressing a great juicy taste. The temperature of the refrigerators was approximately 45
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John Noseguard, a local health department inspector, gives the following account of his visit to a local diner:
Workers at the Morningside Diner try hard to give good advice and provide tasty, satisfying food. As I walked through the kitchen, I noticed that each food handler washed his/her hands before handling the food. Paper towels were available but the soap dispenser was empty. Before preparing raw foods, they also thoroughly wash the cutting boards, dishes and other equipment. As they use their cutting boards, they wipe them with a rag and use them again to cut more food.
When preparing fresh fruits and vegetables, they wash them but are careful to leave a little dirt on them for fear of washing away important nutrients on the skins. The cooks generally prepare meats to an internal temperature of 170
°
F. However, to preserve the flavor of one of their specialties, the pork roast is cooked to an internal temperature of 140
°
F. Some cooked foods are cooled to about 45
°
F within two hours while others are not.
To save the customer money, the management of the diner uses canned foods, even some of the cans in stock were noted to be dented. They explained that often these can be purchased at lower prices.
When leftovers are reheated, they are raised to a temperature of 150
°
F and then are served. Food handlers take care to remove any moldy portions of the food. The diner is especially known for its turkey and dressing which is served every Thursday. When questioned, the chef says it is because the stuffing is cooked in the turkey which gives the dressing a great juicy taste. The temperature of the refrigerators was approximately 45
°
F.
ASSIGNMENT After reading the report:
1. List each violation of food safety that could contribute to food borne illness (7 points).
2. Choose four of these violations and describe the methods you would recommend to correct the violation (8 points).
.
complete sumit resume
Sumit Rijal is a highly motivated chef currently working as a Kitchen Executive at Trident Bandra Kurla complex in Mumbai. He has over 8 years of experience in leading kitchen teams and ensuring quality food production and service. Prior to his current role, he has worked in various positions such as Chef De Partie and Commis at Trident Bandra Kurla. He holds a Bachelor's degree in Culinary Arts and Catering Technology.
#5 FB PRODUCTION CONTROL.pptx
This document discusses several key aspects of food production and quality control. It emphasizes the importance of beginning with high quality ingredients, proper handling and preparation techniques, use of standard recipes and portion sizes, and monitoring food safety and sanitation. Quality control is needed during all stages of production to minimize waste and ensure foods meet quality standards. This includes adhering to production procedures, tracking yields and costs, inspecting discarded foods, and analyzing production records for improvements. Temperature controls and standardized serving procedures also help ensure foods are served in optimal condition.
flight catering-hospitality
The document discusses flight catering processes which include ordering raw materials, food preparation in hot and cold kitchens, quality control checks, assembly of meals according to flight requirements, storage and dispatch to planes. It also covers health and safety standards that are important in flight catering like avoiding certain raw foods, food handler hygiene practices, and food testing. The document defines convenience foods as commercially prepared foods that require minimal preparation and are portable or shelf-stable.
JOEMAR LANG
Joemar Lang-ayan Mabutas is seeking a challenging position that utilizes his over 5 years of experience in food and beverage roles in both the Philippines and Kuwait. He has a Bachelor's degree in Hotel and Restaurant Management and is currently employed as a Food Server at Texas Roadhouse in Kuwait. Prior to that, he worked as a Bartender at Chili's Bar & Grill in Dubai. His key competencies include customer service, communication skills, adaptability, and teamwork. He provides two character references from managers familiar with his work.
Papaya restaurant kitchen design
This document outlines the concept and kitchen design for a new 40-cover restaurant called Papaya Restaurant located in Sauraha, Chitwan, Nepal. The restaurant will source ingredients from its own organic papaya farm and focus on healthy, nutritious dishes made from papaya. The kitchen design includes areas for receiving, storage, preparation, cooking, plating, and dishwashing arranged in a functional layout within a 30x20 foot space. The goal is to differentiate the restaurant by promoting local papaya farming and offering new papaya-based dishes.
Kitchen dep
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
Exploring Career Opportunities in Cookery.pptx
This document discusses career opportunities in the culinary field. It outlines several chef positions like Executive Chef, Chef de Cuisine, and Sous Chef who oversee kitchen operations. It also mentions other kitchen roles like cooks and food preparation staff. Additional food service jobs include positions in bakeries, catering, buffet restaurants, food trucks, coffee shops, and food carts. The document also outlines requirements for food labeling in the Philippines, including providing the product name, ingredients, net contents, expiration dates, nutrition information, and directions for use. Finally, it discusses the purposes of food packaging, which should be durable, communicative to consumers, creatively designed, suitable for the product, and assure reliability.
My Resume
Jaswinder Singh has over 5 years of experience as a cook, currently working at the Duke of Wellington restaurant. He has a strong passion for preparing healthy, nutritious meals and maintaining high standards of food hygiene and safety. Singh has obtained Certificate III and IV qualifications in Commercial Cookery as well as additional certifications in food handling practices and first aid. He aims to continuously develop his cooking skills and knowledge of new recipes.
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food and beverage ppt
- 1. THE CHOP HOUSE BY WOOLOOMOOLOO GROUP By Ariunzaya Khurel January 23, 2014
- 2. INTRODUCTION What we are going to talk? Hygiene & Cleanliness Food Safety Menu Purchasing & Receiving Storing Issuing & Production Customers Services Worker happiness index Management Vision Conclusion
- 3. HYGIENE & CLEANLINESS 3,000 sq. ft. Indoor & Outdoor Area Different sitting environment Smoking vs. Non-smoking High tables/high chairs Wooden tables/chairs Air-con vs. open air Every day cleaning Stainless steel cutlery Security cameras Toilets out at the mall
- 4. FOOD SAFETY Kitchen seems to be organized Yes on standard uniform No on cooking hat No on mask No on gloves
- 5. FOOD SAFETY Risk of Individual drink mixing with the customer’s food Timing of pre-cooking some side dishes that comes along with main food eg smash potato Management consistently checking the quality of the food to see if there is rotten food or ingredient The boss comes every month for a week to visit the Chop House Air-tighted lid container for condiment
- 6. MENU Leather covered menu – more presentable Plastic covered – more durable Very clear description of each food item - helping customers to choose With Picture of some food items – more attractive Clear price on the menu
- 7. MENU Beside food menu, they have drink menu Menu is in a shape of cutting board with handle on top Not so user friendly to flip over the page Menu is clean and easy to read Very informative menu with clear price and what drink they serve Happy hour vs. non happy hour Details of making of the beer and cocktails
- 8. PURCHASING Head chef is responsible for purchase High quality meat from Australia and New Zealand Other food ingredient from overseas Formal competitive bid buying for meat Air-flown to Singapore Cut & pack by head chef in a local butchery shop Head chef has poultry license
- 9. RECEIVING Specific permanent location for receiving The black door is another entrance to the kitchen Receiving happening before restaurant opening hour that is receiving before 11am Chef receives the ingredient personally Check quality and quantity Arrange proper storing
- 10. STORING No frozen meat Keep in temperature room Two places to keep meat This one can serve as a showroom No meat is melting or freezing Vegetable stores in proper place Potato in dry basket
- 11. ISSUING & PRODUCTION PLANNING Head chef is the top manager Head chef is managing the production of the kitchen Each kitchen staff has his responsibilities organized by head chef Some is responsible for cooking meat Some is responsible for dessert Some is responsible vegetable Some is responsible for cleaning Head chef has final decision if there are issues coming up
- 12. QUALITY OF CUSTOMER SERVICE Friendly and smiling staffs Correct cool drink served Tasty hot food Waiter is attentive Food waiting time is not long TV and music Manager is the person responsible for happening in the restaurant
- 13. HAPPINESS INDEX OF WORKERS Young teammates Willing to help each other Experienced manager Willing to teach and accept mistakes of staffs Good pay Work as a team 15 staffs under the manager Get tips Computerized ordering device helps reduce communication errors Home feeling Want work long term
- 14. MANAGEMENT VISION – NEW IDEA First of this type of beer self serving system in Singapore The card is just like an ez link card SGD 5 for the card and top up any price as you wish Tap the card, get the beer, tap the card and close your bill Two different types of beer in one machine In case of lost of card, the card owner has no loss as restaurant has record who owns this card Management always look for new and innovative ideas to serve to the customers Planning to open second Chop House Under 18 can’t drink alcohol
- 15. MANAGEMENT VISION – INTEGRATED FOOD SERVICE COMPUTER SYSTEM Ensure order is correctly communicated to kitchen Same order information to cashier Keeping track on stock level of food ingredient No mis-communication between waiter and kitchen No mis-communication between waiter and cashier Updated record on stock level
- 16. CONCLUSION Food Restaurant Workers Service Customers