Transcript Document

Examples of cuisine and restaurant types
• Bistro
• Brasserie
• Farmhouse cooking
• Country house hotel cooking
• Classic/haute cuisine
• Ethnic
• Health food and vegetarian
• Popular catering and fast-foods
• New/modern British/French
• Fusion / Eclectic Cuisine
OHT 3.1
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Developing a safety culture
Figure 3.1
OHT 3.2
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
The process of food hygiene
management for food production
Figure 3.3
OHT 3.3
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Elements of food production
Blend
Figure 3.4
OHT 3.4
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
A generic model of the
food production system
Figure 3.5
OHT 3.5
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Methods of food production (1)
1. Conventional
•
Production using fresh foods and traditional
cooking methods
2. Convenience
•
3.
Production using mainly convenience foods
Call order
•
•
OHT 3.6
Food is cooked to order either from customer
(cafeterias) or from waiter
Production area often open to customer area
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Methods of food production (2)
4. Continuous flow
•
•
Production line approach
Different parts of the process may be separated
(e.g. fast food)
5. Centralised
•
•
Production not directly linked to service
Foods are ‘held’ and distributed to separate
service areas
6. Cook-chill
•
OHT 3.7
Food production storage and regeneration using
low temperature control to preserve processed
food.
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Methods of food production (3)
7. Cook-freeze
•
•
Production, storage and regeneration using
freezing to control and preserve qualities of
processed food
Requires special processes to assist freezing
8. Sous-vide
•
Production, storage and regeneration using
sealed vacuum to control and preserve qualities
of processed food
9. Assembly kitchen
•
OHT 3.8
System based on using latest technological
developments in manufacturing and conservation
of food products
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
The control cycle of daily operation
Figure 3.6
OHT 3.9
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003