hygiene in catering
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The document discusses various aspects of hygiene in the workplace including personal, food, and environmental hygiene. It explains requirements for personal hygiene like regular bathing and handwashing. Food hygiene requirements covered include proper food handling, storage, and cooking temperatures. Environmental hygiene requirements involve keeping work surfaces, equipment, and floors clean. Types of waste and methods of disposal are outlined as well as relevant legislation around food hygiene and safety.
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This document discusses purchasing in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The purchasing officer is responsible for finding suitable items, selecting suppliers, receiving goods, recording items, and getting feedback. Purchasing methods include contracts, periodic ordering, daily quotations, and cash purchases. The duties of purchasing officers and factors considered in supplier selection like price, quality, and delivery are also outlined.
Methodology of F&B Control
The document outlines a three phase methodology for effective food and beverage control in an establishment. Phase 1 involves basic policy decisions around financial and catering policies. Phase 2 involves operational control, including buying, receiving, storing, preparing and selling foods. Specific processes are defined for each stage of operational control. Phase 3 is after event control, which includes generating food and beverage reports, assessing results against expectations, and taking corrective action if needed.
F&B Purchasing
This document discusses the purchasing function in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The key aspects covered include:
- The roles and responsibilities of the purchasing officer
- Methods of purchasing like contracts, periodic orders, and cash purchases
- The purchasing procedure and factors considered in supplier selection
- Guidelines on purchasing food, beverages, and duties of the purchasing officer
cooking methods
The document discusses various cooking methods and factors to consider when selecting a cooking method. It describes preparation methods for foods and explains moist and dry heat cooking methods. Some key cooking methods mentioned are boiling, steaming, frying, baking, roasting, and microwaving. Considerations for presenting and storing dishes are also outlined.
kitchen equipment
This document discusses kitchen equipment by classifying it into small utensils, large equipment, and mechanical equipment. It outlines factors to consider when selecting kitchen equipment such as type of fuel, number of people served, cost, space, and maintenance needs. The document also explains that trainees should be able to discuss the proper use, care, and maintenance of various kitchen equipment.
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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