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D1.HCC.CL2.05. ORGANISE FOOD SERVICE OPERATIONS. Organise food service operations. This Unit comprises five Elements: Plan for food service production Prepare and produce food items for food service Set up kitchen for food service Hold and store products for food service

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ORGANISE FOOD SERVICE OPERATIONS


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    1. D1.HCC.CL2.05 ORGANISE FOOD SERVICE OPERATIONS

    2. Organise food service operations This Unit comprises five Elements: • Plan for food service production • Prepare and produce food items for food service • Set up kitchen for food service • Hold and store products for food service • Store products after for food service to maintain quality

    3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer or supervisor

    4. Plan for food service production Performance Criteria for this Element are: • Plan menu for specific event/occasion including resources • Determine quantities required for food items as per standard recipes • Order products required from suppliers with specifications for products • Prepare production sheets/work schedules

    5. Plan menu for specific event/occasion including resources The menu: • Must be prepared for every service or food production session • Is a list of dishes to be offered to customers and prepared by the kitchen • Is the basis of all kitchen planning and control • Provides the foundation for all kitchen activities

    6. Plan menu for specific event/occasion including resources Reasons to plan menus - to: • Meet customer needs and expectations • Provide basis for ordering food from suppliers • Check required ingredients are available • Verify required production and service equipment is available (Continued)

    7. Plan menu for specific event/occasion including resources • Confirm dishes can be served as required • Ensure staff can produce the required menu items • Allow ‘standard recipes’ to be developed • Confirm food cost and required profit can be achieved • Include local ingredients • Balance the dishes on the menu

    8. Plan menu for specific event/occasion including resources Menus may need to be prepared for: • Normal day-to-day operations • Specific occasions

    9. Plan menu for specific event/occasion including resources People to liaise with when developing menus: • Management • Clients, customers • Marketing department • Other kitchen staff • Food service supervisor • Nominated food specialist consultants

    10. Plan menu for specific event/occasion including resources Menu options: • A la carte • Table d’hôte • Cyclical (Continued)

    11. Plan menu for specific event/occasion including resources • Special needs – on cultural, religious, health or lifestyle basis • Children’s menu • Buffet

    12. Determine quantities required for food items as per standard recipes Recipes for dishes: • Are formulae for menu items listing: • Ingredients required • Preparation method • Contain a range of standard information to assist with the production and service of the dish

    13. Determine quantities required for food items as per standard recipes Kitchens use ‘Standard recipes’ for dishes to: • Maintain consistent quality of menu items • Establish food cost • Control portion size • Determine food cost percentage for each dish • Allow accurate food orders to be written • Assist with staff training

    14. Determine quantities required for food items as per standard recipes Activities in calculating quantities required for food items: • Review previous trade figures • Talk to the client • Read contracted arrangements • Check bookings (Continued)

    15. Determine quantities required for food items as per standard recipes • Know specific session information and venue requirements and preferences • Understand operational protocols for the food outlet

    16. Determine quantities required for food items as per standard recipes ‘Adjusting the recipe’: • Is the term used for activities required to alter the quantity of ingredients needed to produce a volume of a menu item different to the indicated yield for that item on the Standard recipe

    17. Order from suppliers with specifications for products Suppliers can be classified as: • Wholesalers • Retailers • Wholesalers and retailers • ‘Preferred suppliers’

    18. Order from suppliers with specifications for products Supplier categories: • General produce • Butchers and poultry suppliers • Baker • Dairy • Seafood • Greengrocer • Specialist local suppliers

    19. Order from suppliers with specifications for products In relation to ordering food: • Different venues do different things • Not all suppliers offer all ordering options • Must follow house policies and procedures

    20. Order from suppliers with specifications for products Ways to order food from suppliers: • Electronic ordering systems • By telephone • Using ‘Purchase Orders’ (Continued)

    21. Order from suppliers with specifications for products Product information which needs to included when ordering food: • Description of item • Amount required • Size of items/containers/packages

    22. Order from suppliers with specifications for products Business information which needs to included when ordering food: • Venue name • Trading name • Password/code to identify the business • Day/time delivery is required • Address for delivery

    23. Order from suppliers with specifications for products Food purchase specifications: • Used to specify the quality and standards of food required by the purchaser • Most venues do not use them • Used mainly by hospitals, fast food franchises and large volume operators • Many suppliers do not provide items in response to food purchase specifications

    24. Order from suppliers with specifications for products Reasons to use food purchase specifications: • Maintain standard/quality of menu items • Control/define quality of ingredients bought • Eliminate doubt/confusion about what is required • Save labour • Provide a basis for competitive tendering • Give certainty about cost of ingredients

    25. Order from suppliers with specifications for products Contents of food purchase specifications: • Product name • Product category • Quality specifications – as appropriate to the individual food item (Continued)

    26. Order from suppliers with specifications for products • Packing/packaging format • Nutritional content/requirements • Labelling data required • Brand name – where applicable • Photograph of what is required • Variety – where applicable (Continued)

    27. Order from suppliers with specifications for products • Storage requirements required for the item • Intended use of the product • Special instructions relating to individual products • Identification of substitute product – if relevant • Maximum cost price • Delivery temperature

    28. Prepare production sheets/work schedules Production sheets/work schedules: • Not all kitchens use them • They (their content) varies between venues • Where used, they should be prepared for every session • Sets food production targets for the session

    29. Prepare production sheets/work schedules Production sheets/work schedules identify: • Menu items to be produced • Quantity to be produced • Kitchen section responsible for production • Start time for production • Required time for each item

    30. Prepare production sheets/work schedules Production sheets/work schedules are used to: • Force the planning of food production • Provide (another) basis for food orders • Assist kitchen communication • Underpin preparation of work flow sheets • Guide and control food production

    31. Summary – Element 1 When planning for food service production: • Develop the menu to accommodate all known venue requirements and customer requests • Consult with others when planning the menu • Determine service requirements as part of the menu planning process • Create/use standard recipes (Continued)

    32. Summary – Element 1 • Calculate quantities of ingredients needed to produce the amount and type of food required • Order food/ingredients from suppliers adhering to established internal restrictions and operational protocols • Use food purchase specifications (where appropriate) to assist in the food ordering process • Generate and share a production sheet/work schedule for each session to facilitate food production

    33. Prepare and produce food items for food service Performance Criteria for this Element are: • Identify and plan work flow • Communicate with production team

    34. Identify and plan work flow Work flow sheets/work plans are: • A sequential list of all the tasks which need to be done • A series of timelines identifying when activities should start and the time they need to be completed • An allocation of work to individual/sections • Also called ‘work plans’ • Not used by/in every kitchen

    35. Identify and plan work flow Work flow sheets/work plans are used to: • Help ensure necessary food preparation and production for a service session can be completed as required • Integrate the wide variety of kitchen activities into a cohesive whole • Allocate work • Optimise efficiency and productivity (Continued)

    36. Identify and plan work flow • Schedule and prioritise work • Verify the required work can be completed in the time available • Identify potential problems with timing and sequencing

    37. Identify and plan work flow When preparing work flow sheets/work plans: • Watch/learn from more experienced staff • Work ‘backwards’ • List/cover all items required • Accept you will need to ‘draft and revise’ (Continued)

    38. Identify and plan work flow • Use a template – if available • The roster for the session must provide the basis • Allocate tasks according to identified roles and responsibilities • Share with staff • Incorporate ‘lessons learned’ from previous sheets/plans (Continued)

    39. Identify and plan work flow • Develop each one to • Meet specific session needs • Avoid production bottle-necks • Identify resources available • Include/specify constraints/parameters • File all work flow sheets/plans

    40. Communicate with production team The ‘Production team’ is anyone involved in: • Preparing, producing and plating food • Purchasing, receiving, storing and issuing food • Cleaning food areas and equipment • Washing crockery, cutlery, pots and pans

    41. Communicate with production team Communication in the kitchen is required: • On a regular and scheduled basis and • On an on-going basis during the shift or session

    42. Communicate with production team Kitchen communication is mainly: • Written • Verbal, supplemented by hand signals

    43. Communicate with production team Points to note about communication: • It is two-way process – ‘feedback’ is a critical element • Must be free, open, honest and timely • Staff may need to be encouraged to communicate • Language may be an issue • Be aware of the ‘barriers to communication in the kitchen

    44. Communicate with production team Communication topics in a kitchen: • Task allocation • Timing requirements • Food orders • Service protocols • Responses to complaints

    45. Summary – Element 2 When preparing and producing food items for food service: • Prepare a work flow sheet/work plan for every session • Share/communicate the work flow sheet/work plan with staff • Hold staff briefings at the start of every shift/food production session • Ensure work flow sheets/work plans reflect production sheet/work schedule targets

    46. Summary – Element 2 • Realise service time is the key criterion when preparing plans and producing food – work backwards from the required service time to determine starting times for tasks • Obtain assistance when developing your first work flow sheets/work plans • Strive to meet all internally and externally imposed requirements/requests • Communicate effectively with others • Understand the kitchen can be a difficult communication environment • Accept feedback is necessary for true communication to occur

    47. Set up kitchen for food service Performance Criteria for this Element are: • Place personnel ready for service • Allocate equipment • Determine service style to suit operation • Determine service flow for service style

    48. Place personnel ready for service ‘Plating’ = putting food onto service platforms ready for: • Collection by service staff • Service to customers

    49. Place personnel ready for service ‘The pass’: • Where wait staff place orders • Where plated meals are checked and released to wait staff

    50. Place personnel ready for service The pass: • Separates kitchen from dining area • Is under control of Chef – who: • Takes orders from wait staff • Coordinates food production and plating to meet orders • Checks each dish before release