DESIGNING THE KITCHEN

Plan to redesign the kitchen should address several concerns...

PHYSICAL FATIGUE: Great deal of physical work takes place in the kitchen. Every thing

possible to reduce physical fatigue should be built into the kitchen design. E.g. reducing distances that employees must walk, adjusting heights of work areas to best suit employees providing comfortable locker, rest room and dinning facilities.

NOISE:Excessive noise makes employees uncomfortable and distracts employees and guest. Noise can be minimized with sound proofing materials and quite equipments.

• LIGHTING: Much detailed work is done in the kitchen preparation areas. Adequate lighting helps employees work safely without eyestrains.

TEMPERATURE: Kitchen areas can be hot. Cooking and cleaning equipments that

generates heat and steam can make working conditions uncomfortable. Heating, ventilating and air conditioning plans must deal with these plans.

GOVERNMENT SAFETY CODE: Government safety codes designed to safeguard workers typically

regulate the design, size and placement of kitchen ventilation systems. Local, state or federal laws also may regulate construction materials, exits, plumbing and electrical systems and locations of fire extinguishers.

LAYOUTS

L- SHAPED STRAIGHT LINE U- SHAPED PARALLEL

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DESIGN FACTORS

COST THE MENU FOOD QUANTITY FOOD QUALITY EQUIPMENT UTILITIES SPACE SANITATION AND SAFETY TYPE OF SERVICE

GENERAL CONSIDERATION IN PLANNING & DESIGNING.

• LIGHT: Open planning should be used as far as possible for all the kitchen (for

administration and work and also it enables all available natural light to be utilized. Artificial lighting can be either tungsten, fluorescent. Make sure which is cheaper to run and maintain. Where ever possible light fitting should be flush with ceiling and should be protected from stem and condensation.

• VENTILATION:Open planning will also provide natural ventilation. Some artificial ventilation also will be necessary to keep air in the kitchen fresh and circulating and to get rid of steam and cooking smells.

• CANOPIES:Usual method adopted is to cover the cooking areas with suspended canopies connected by trucking with fans at the point of extraction.

• FLOORS: Should be flat throughout. So that the trolleys can be wheeled into any

part of the department including refrigerators etc. non slip quarry tiles are the best and most universal type of floor covering for the kitchen. They are both hardwearing and easy to keep clean. The level of floor should have a very slight fall towards the gully so that any water split on the floor can be quickly and easily cleared.

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• WALLS: They should be tiled throughout to the ceiling height. Strong color should

be avoided as they can become very tiring to the eyes. Plastic, metal or stainless steel strips to avoid breaking of tiles every time the tile is knocked should protect all wall angles.

• CEILINGS: The ceiling should not be too low in the working bays from the cooking

area. Steam acoustic tilling may be used. These parts of the ceiling, which are exposed to steam, should be covered with heat resistant paint.

• ANCILLARY ROOMS: Various ancillary rooms such as staff cloak room, rest room. Kitchen

superintendent room will be required adjacent to the kitchen areas.

• STORES: Daily stores (for groceries to carry out the next days menu and to hold

small reserve stocks) refrigeration and cooling rooms, larder rooms, vegetable stores, equipment stores, cleaners store. The daily store should be located within easy access of both the meat and pastry preparation bays and needs good natural ventilation with fly proofed windows.

• PREPARATION BAYS: These are the sections around the central cooking area of the kitchen

where all the preparatory work is done. These should be open plan design that increases the light and ventilation but also eases kitchen control cooking equipment in the central working area should be arranged in relation to the various preparation bays. Each of the preparation area should have hand-washing facilities.

Meat and fish prep Areas. Pastry. Vegetable prep Areas. Diet prep Areas.

• INDENTING• Use of indent as a control tool.• The indent form is almost like a requisition form through this form the cook’s orders perishables, ingredients, beverages and other required items

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required for the production, when they are required and how much is required?• Then indent sheet has to be through a proper channel and it has to be approved by the departmental head.• Through this form the stores have to supply those ingredients what is entered in the indent sheet. • Apart from this it will act as one of the document to keep control

On ingredients.On wastage.On pilferage.To get the right quantity and quality without any over distribution or under distribution.

Points to consider while making an effective indent.

• Usually the sous chef or chef will approve the indents and will be prepared by the station heads or CDPS of the particular department.

Next days menu has to be considered.Take extra care in the meat ordering.There should not be any over or under estimation.

• Ingredients accurate quantity has to be specified by the writer.• As an indenter he should have a thorough knowledge of the rates and availability of all the ingredients.• Seasonal availability and should have a knowledge to predict the actual quantity and quality needed.

INDUSTRIAL CATERING

• INTRODUCTION

For many years industrial catering was regarded as one of the least attractive section of the industry from the point of view of status and career opportunities.In 1970 however, saw many changes in industrial catering practices that greatly improved the attitudes towards this section.The word factory canteen had nowadays, changed into staff dinning room or staff cafeteria.

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• Before the second world war, only a few companies provided refreshment facilities, most workers were expected to provide their own in thermos or lunch boxes.• When the emergency powers factories canteen order 1940 and 1943, made canteen facilities compulsory in all factories employing more than 250 workers. These facilities continued to cater for employees and trade unions.

INDUSTRIAL CATERING MANAGEMENT

• COMPANY OPERATED FACILITIES• CONTRACT CATERING • COMPANY OPERATED FACILITIES • The firm operates its own catering facilities employing staff directly and managing the operation in its entirely.• Expert advice may be sought from the consultants when establishing new facilities or modifying existing operation.• The firm involved in engineering or manufacturing becomes responsible for an area outside its normal field and usually delicates its personnel department with the task of managing the catering operation. • This may present problems for the firm but it has the distinct advantages that catering facilities are entirely controlled by them. So that the service provided can be determined according to the firm’s particular philosophy and policy.

CONTRACT CATERING • An individual or a company who is in recognition of financial rewards, will undertake to administer, control and direct a specified catering operations within the guidelines stipulated by the company.

ADVANTAGES OF THE FIRMS ARE • The firm subsidizes most industrialized catering. The catering contract enables the firm to establish a fixed cost for it’s catering, leaving the contractor to work within the established budget.• If the contractor doesn’t provide satisfactory services, the catering contract can be terminated and offered to a rival company, so that the contractor has every inducement to provide a superior service.• A specification of standards expected with regard to meals and beverage served.• Operating times of the catering firms.

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• Budget available for feeding the workers.• Responsibility for cleaning, maintenance and replacement of equipment and plant.• Stipulate penalty causes if the contractor fails to maintain the standards as laid down by the establishment.

SCOPE OF INDUSTRIAL CATERING

The industrial caterer expects to serve all the employees of the firm from factory workers up to board level members. Depending upon the management policy of the firm the catering facilities will be available to all personnel or there will be segregated dinning rooms for different grade staff. Companies that operate several dining facilities argue that their senior management use lunch to discuss business and confidential matters or to entertain visitors or customers.The style of service in senior dinning rooms may be silver, family or buffet services and in many aspects it is similar to the banqueting operations of a hotel.Some days may consist of company executives dinning together, while on the other days there may be a small cocktail party or buffet lunch.

CAFETERIA OPERATIONS

• ESSENTIAL FEATURES• The menu should be displayed prominently, before the customer arrives allowing him or her to early choice the meal. This is particularly important in cafeteria where customers must wait or queue before being served.• Food and beverage items listed on the menu must be available at the service point throughout the service period. Staff must ensure that the display cabinets, Bain Marie, heaters and refrigerated units are replenished according to the requirements.• Self-service by the customer should be encouraged items should be pre plated and pre portioned where ever possible.• Non consumable items that the customer require such as cutlery, napkins and condiments should be situated apart from the service counters and after the cash desk to avoid congestion.• Quality and portion control is essential. If one dish appears to be better value or is presented more attractively than its alternative, flow will be

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slowed by the customer, changing their minds, the popular items will become un available to the later customer causing dis satisfaction and less popular items will not be sold causing wastage.• The menu should provide a good choice for the customer, but not too extensive which creates problems for the customer of knowing what to choose and problems for the staffing in arranging counters to serve an extensive menu remembering the price.• Seating must be closely related to the numbers that can be served. There is nothing more frustrating for the customer, who may have had to queue to get meal to then find that there is nowhere to sit. It is essential there fore the places be cleared quickly as soon as they are vacated.• Either catering staff is employed to clear or customer clear away himself or herself.• Lastly the catering supervisor is not responsible for the design of the equipment and counters for cafeterias, there are certain features of good design that the supervisor should be aware of to ensure that they are maintained in working order.• Sneeze guards.• Out board protector bars.• Drainage points.• Vending machines.

REGULATIONS IN INSTITUTIONAL CATERING

• Fruits and vegetable must be available every day.• Fruit based dessert must be available twice a week.• Food from starch group that is cooked in oil must not be on offer more than three days a week.• Red meats must be served at least twice a weekend fish at least once a week.• Cheese dishes and egg dishes may be included in the meat fish protein group.

CAFETERIA

• IN LINE CAFETERIA (straight line)• FREE FLOW SYSTEM (scramble)• CARROUSEL

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VENDING MACHINES

Advantages

Flexibility Accessibility Control Labour saving

Disadvantages

Speed Quality Impersonality Vandalism

INSTITUTIONAL CATERINGSCHOOL COLLEGESOLD PEOPLE HOMES PRISONUNIVERSITIES HOSPITAL

INTRODUCTION

Institutional catering is a rather old fashioned term these days and has to a great extend been replaced by welfare catering. In recent years the building of brand new universities and polytechniques has revitalized this sector with modern purpose built catering facilities. Initial stages of institutional catering in INDIA are probably originated from GURUKUL system where students used to stay at teachers ashram to seek education. Later in 12th century NALANDA university was famous throughout ASIA attracting scholars from CHINA, JAPAN, CEYLON etc. In modern world institutional catering is responsible for health and welfare of younger generation as it involves catering to youths in schools, colleges and residential universities. They are responsible for developing good food habits among the children's of the nation and helping to develop strong, healthy population. Food service in institution differ in some aspects from those in hotel industry, yet both has some common factors…

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Food of good quality properly cooked and prepared. Prompt and courteous service. Well-balanced varied menus. Reasonable price consistent with service offered. Adequate facilities. High standards of cleanliness and sanitation.

NEEDS/EXPECTIONS OF THE CLIENT GROUP.

How food is prepared and served in schools, colleges, hospitals etc. Five main food groups as set out for balance of good health.

Fruit and vegetables.Starchy foods.Meat, fish and other non-dairy sources of protein.Milk and dairy products.Foods containing fats and sugar.

The essential skills of a caterer are…. Skills of selecting, preparing and cooking food with the size of the meals provided should really appeal to the students. Institutional catering works on a no profit no loss basis so all the costs must be within the budget so the caterer should be well versed in maintaining the budget.

PLANNING MENU

It is a quantity production and it is a production of few products for each meals. So the menu should be simple and properly cooked and palatable. Cyclic menu is adopted, but there should be some variations to keep up the appeal of menu. Weightage should be given in the nutritional aspects. The menu should not be too elaborate and have strict portion control. In addition to the fixed menu, there should be some menus for special occasions and events such as

Festival dayParents and teachers dayValedictory function etc

The manager of the institutional catering of course has the similar responsibility to those of any food service manager.

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To ensure that the preparation of the food meets the required nutritional standards.

The school continues to operate its own catering facilities for. Tradition Flexibility:

The school believes it can be more flexible in its approach to catering than the contractor.

Cost:School believes that it is more economic to run its own catering especially as employing contract catering would mean the additional cost of their fees.

Special needs:In addition to the every day catering the schools catering manager is also familiar with the special requirements of the annual event such as founders day, feast, reunion, sports event etc.

Staffing:By operating school can take full advantage of letting the facilities during vacation periods.

Nutritional requirements of different people.

Proteins: an average diet requires about 65 gms protein a day. These are broken down in to amino acids during digestion. Generally meat, fish, cheese, eggs are higher value of foods and vegetables are low value foods. Fats: they provide with energy and yield more energy for a given weight than any other nutrients. 30 to 35% of calorie is needed. Carbohydrates: they also provide energy in the form of starch and sugars. They provide bulk in the diet. Minerals: three functions

Bone formation As dissolved salts in the body fluids to maintain acidity or alkalinity.As constituents of soft tissues to enable them to carry out particular function.

Vitamins: they are present in small quantities and are needed to prevent specific deficiency diseases.

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The back bone of kitchen

KITCHEN EQUIPMENTS

Kitchen equipments is expensive so initial selection is important and the following points should be considered before each item is purchased or hired.

• OVER ALL DIMENSIONIn relation to the available space.

• WEIGHT Can the floor support the weight?

• FUEL SUPPLY Is the existing fuel supply sufficient to take the increase?

• WATERWhere necessary are there adequate water supply?

• DRAINAGEAre there are adequate drainage facility available on the premises.

• USE Does the food to be produced justify the good use?

• CAPACITYCan it cook the quantities of food required efficiently?

• TIME Can it cook the given quantities of food in the time available?

• EASEIs it easy for the staff to handle, control and use properly?

• MAINTENANCEIs it easy for the staff to clean and maintain?

• ATTACHMENTSIs it necessary to use additional equipments or attachments?

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• EXTRACTIONDoes it require extraction facilities for fumes or steam?

• NOISEDoes it have an acceptable noise level?

• CONSTRUCTIONIs it well made and are all the handles and switches sturdy and knobs heat resistance?

• SPARE PARTSAre the replacement parts easily available?There are many factors to consider some listed below…

• COSTThe purchase price is not the only cost to Asses. Financing charges often dramatically increase equipment cost. Operating cost including the utility charges can be substantial. If energy cost is expected to increase in the near future this factor will have an even greater impact on purchase decisions. As mention before installation expenses can be high e.g.. Some equipment needs a new plumbing, ventilation or electrical system.

• SANITATION AND SAFETYEquipments should be easy to clean. Made of material that can withstand normal wear including corrosive action of food and beverage and cleaning compound. All food contact surface should be smooth easily cleanable, corrosion resistance, non-toxic, stable, doesn’t wobble and non-absorbent.

• DESIGN AND PERFORMANCEEquipment should be simple to use. Provide value, incorporate sanitation and safety standards and helps the employees to provide high quality products in the volume and with the speed that are necessary. Multi purpose equipment with optional features can often be purchased at little additional cost for example a mixer with proper attachment can be used to slice, grind or shred food products. Since some of the equipments are easier to operate than others, the skills and ability of the employees must be considered. Buy equipments that are easy to operate wherever possible.

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• MAINTENANCE Most equipment requires careful periodic maintenance to operate effectively. Can maintenance done on the site or must skilled technicians be contracted. How often and at what cost must these activities can be performed. How long the maintenance takes place.

• CAPACITY Choose the equipment with the right capacity for operation. In adequate equipment will impair efficiency production. Staff may be required to prepare several batches of food instead of one.

• CONSTRUCTIONReputable manufacturer and supplier are more likely to provide high quality equipment. Properly constructed equipment is more expensive than lower quality equipments.

EQUIPMENTS ARE CLASSIFIED AS…

• LARGE EQUIPMENTS

• MECHANICAL EQUIPMENTS

• UTENSILS AND SMALL EQUIPMENTS

LARGE EQUIPMENTS

• STOVES / RANGES • CONVECTION OVENS• MICROWAVE OVENS • INDUCTION HEATERS• STEAMERS • BOILING PANS • BRAT PANS • DEEP FAT FRYERS • PRESSURE FRYERS • HOT AIR ROTARY FRYERS • HOT CUPBOARDS • BAINMARIES • GRILL AND SALAMANDERS

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• FRY / GRILL PLATES• SINKS • HEAVY GALVANISED IRON FOR POT WASH• MARBLE / STAINLESS STEEL• TABLES • BUTCHERS OR CHOPPING BLOCK• STORAGE RACKS

MECHANICAL EQUIPMENTS

• MINCING MACHINE • ROTARY KNIFE BOWL TYPE CHOPPING MACHINE • DOUGH KNEADER• FOOD PROCESSOR • PIE AND TART MAKING MACHINE• VEG SLICING MACHINE• POTATO PEELERS • LIQUIDISER /BLENDER• MASHER• REFRIGERATOR • WALK INS /REACH INS • COLD ROOMS / DEEP FREEZERS• DISH WASHING MACHINE • FOOD WASTE DISPOSER • BUFFALO CHOPPER

SMALL EQUIPMENTS & UTENSILS MADE OF…

• Non-stick coated metals.• Iron• Steel• Copper• Aluminum• Wood• Frying pans • Baking sheets / sheet pans • Tartlet and barquette moulds• Cake tins • Chinos / conical strainer• Colanders

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• Sieves• Sauce pans • Stock pots • Braising pans • Roasting trays • Non stick pans • Cutting boards • Wooden • Rubber• Pvc• Rolling pin• Spatula • Whisk

MENU PLANNING MENU PLANNING

INTRODUCTION

It is the manager’s duty to have a pattern and a plan for all operation so that they may go forward with the least expenditure of time, effort, material and money to make it possible. One of the most important aspects of organization planning in the food industry is the menu planning. The best results are obtained if the person in charge of the food production plans the menu in consultation with the F and B manager.

HISTORY

Menus were first heard of as being adopted for table use in 1541, when at a banquet given by Duke Henry or Brunswick His grace had a sheet of paper by which he referred to it occasionally. When questioned by one of the his guest about what he was looking at, he answered that it was a programme of what they were eating and that it helped him to reserve his appetite for those dishes he liked. The idea was admired so much that it became generally known and adopted. Another story is that Count Hugo De Monfort at a dinner given in the year 1498 was noticed to have a piece of written parchment near his plate, which he frequently consulted and when asked what it was explained that he

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had ordered the head cook to write on it the various dishes that were being sent from the kitchen. The old fashioned bills of fare were usually written on large cards, dully ornamented.

DEFINITION

It is a term used to denote the planning of dietary pattern for a given period of time. By planning a menu, we can come to know what the food stuffs are that we are going to consume and in what forms, at scheduled meal times such as breakfast, lunch, tea or dinner. It is an art and menus are compiled rather than they are written and they present not only the picture of a truly balanced appetizing meal but also the complete operation of changing raw materials into cooked and served delicacies.

TYPES

TABLE D HOTE:Literally means table of the host and is defined as set meal at set price. Some choice of dishes in each course will be given to the guest but the dishes in the menu are limited. These are followed in banquets and large parties and the menu is wholly priced.

A LA CARTE:Literally means from the card. Each dish is ordered and priced individually. Here the guest is allowed to compile his \ her own menu. Since the a la carte menus are prepared and cooked to the order of guest it takes time and the guest has to wait for some time to have his food. This is followed mainly in multi cuisine restaurant.

FACTORS TO BE TAKEN INTO CONSIDERATION

WHO are the people WHO will be having the meal?

HOW much are they ready to spend.

WHEN the meals will be eaten i.e. time of the day.

WHERE the meals will be eaten. i.e. venue.

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POINTS TO BE CONSIDERED

TYPE OF CUSTOMER:Sex, age, occasion (students, old people, conferences, birth day parties.

TYPE OF ORGANISATION:Hotel or restaurant.

RELIGIOUS RULES:Hindus, Muslims or Christians.

MEAT OR VEGETARIAN PEOPLE:It is very important to know the food habits of the people.

TIME OF THE YEAR:Temperature hot or cold weathers.Seasonal availability of food.Special occasions such as diwali, pongal, Christmas etc.

TIME OF THE DAY:Break fast, lunch or dinner.

PRICE RANGE:The menu should be fairly priced to retain the guest.

APPROPRIATE LANGUAGE:The dishes should be in local language, should not be lengthy, always use language that the customer can understand and don’t mix.

NUMBER OF COURSES

NUTRITIONAL BALANCED

AVOID REPEATATION OF COLOR, COMODITIES, FLAVOR, TEXTURE AND SAUCES

AVAILABLE EQUIPMENT

LEFTOVERS IN HAND

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OFF PREMISES CATERING

DEFINITIONIt is a service to the office, clubs or homes or where ever the meals are served off the premises where they are planned and prepared.It has always been a specialized business and is also called as outdoor catering.The art of supplying food and drinks in a place where catering was never intended.

SCOPE • Its growth has been tremendous and there is a vast improvement of equipments used.• It covers every thing from take away home meals to the most elaborated parties and weddings.

QUALITIES OF A GOOD PARTY CATERER• The success of any catering services depends upon the man who is behind the venture.• CONTACTS

He must have proper contacts with the people who are able to make use of the services.

• STAFFS CAPABILITYHe must be able to perform these services satisfactorily and to engage courteous, efficient and capable staffs.

APPEARANCE AND TASTE He must be able to serve tasty, eye appealing food and to deliver the same at its destination on time, hot when it is supposed to be hot and cold when it is supposed to be cold.

• PROFIT Party catering like other skilled technical jobs is a highly specialized operation, while profit is an interesting part of the catering industry and

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the activities involved throwing a challenge to the caterers forms the other difficult side of the coin.

• STANDARDS There are no set standards, practices and formulas for a party catering to be a successful. Procedures and techniques may vary from job to job, place to place, according to the requirements of the occasions for which the party is hosted for and the facilities and the amount of cash available to the caterer.

• If careful consideration is given to certain small details and people concerned take active participations it will increase turn over, improve the profit and brings out the reputation of the caterer.• The arrangement of an acceptable menu perfect from all points of view is very necessary for any successful party catering. • The caterer must be an individualist with full of novel ideas and be able to prepare them profitable for the company and attractively for the client.• The dishes chosen should be of high quality, tasty and attractive in appearance equally important is the cost.• Nothing could be disappointing and irritating to the customer such as being served a dish smaller in portion than told at the time of booking. This could be avoided if the price of an item is given along with its portion size.• Clients come to the caterer and ask him to arrange a party like the old so and so and usually suggestions are wanted to make the party different some thing that their friends and relatives or their customers will talk about and remember for a long time to come.

EQUIPMENTS

• They may include an assortment of good china for special occasions such as weddings and anniversaries; good hallow wares and flat wares, glasswares and silver wares. • Serving dishes of all sizes.• Good quality linen and all types of buffet service equipment.• These are the items that guests sees and by which judging the standards of the catering establishment.

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• For storage and transportation of these type of equipment they needs a special type of boxes where the equipment fits in.• Protecting against breakage.• Kitchen equipments such as insulated carriers for soups, coffee and other beverages.• Containers to carry ice cubes.• Portable hot cases to keep the food warm and also portable griddles, stones, fries, baking and roasting chambers etc.• Tables and chairs and other accessories.

PLANNING OF A MENU FOR OUT DOOR CATERING

• Planning a menu well in advance will ensure minimum amount of repetition of food.• Planning a menu for a definite cycle or time have been found as an efficient means.• Variations must be produced by serving different vegetables or meat having a colour contrast.• Seasonal availability of foods is very important as parties are booked in advance.• Nutritionally adequate and well balanced.• It fits the budget of the customer and to his satisfaction.• Are the personnel and equipments are adequate for the parties.• Planning in advance helps in procuring the stores in advance.• According to the occasion and so the pattern of the food will change accordingly.

TYPES OF OUTSIDE CATERING

• GARDEN PARTIES: ranges from few people up to few thousand at royal garden parties.• FUND RAISING EVENTS• EXHIBITION: either at permanent sites or at the other temporary events.• AGRICULTURAL AND GOVT SHOWS• AIR SHOWS• SPORTING EVENTS OF ALL KINDS • PRIVATE FUNCTIONS

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TYPES OF FUNCTIONS

• CONTRACTED FUNCTIONS The caterer agrees to cater for a specified and guaranteed number of customers. It is a very similar to a banqueting except that instead of providing food and refreshment in a banqueting hall the setting may be in a semi permanent place.

TYPES OF FUNCTIONS

• SPECULATIVE FUNCTIONS The caterer in this insistence is not assured of any customs, but contracts to provide refreshment on the site for the member of the general public attending the event as in the case of many sporting events. If the attendance is low or due to bad weather greatly affects the business.

OPERATORS

• PROFESSIONAL OUTSIDE CATERING FIRMS They range from sole trader to very large firms like RKHS. They are very much specialist with a great deal of experience. They not only cater for the functions above but also under take catering for firms and organizations on the client’s premises providing food and refreshments at meeting seminars and conferences.

• They have a management team in charge of sales, operations, personnel and administration with some permanent staffs fully trained and familiar with operating standards of the firms. In addition they may employ as many as part time staffs as and when required.

NON SPECIALIST OUTSIDE CATERERS

• Catering often undertaken by hotelier, restaurants and others who are not regularly in the business of outdoor catering.• Such caterers are usually prompted to take outside functions for two reasons

They are aware that the rewards for the success are higher.Regular clients of their hotel specially request them to do the parties or receptions.

PLANNING THE FUNCTIONS

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• Full details of the clients requirement should be taken and in addition the caterer must visit the site to establish

Means of getting to and from the site. How close transport can get to the unit.Service available on the site and requirements with regard of power supply.Size of the floor area and the storage place.Availability of the premises prior to event for setting up of the equipment, mise en places.Levels of stock that will be required and can be stored securely on the site.

DURING THE FUNCTION • All foods can be centrally prepared and sent out to be reheated and dressed on.• All foods can be prepared and served on the site.• A combination of two.

REASONS OF USING CENTRALISED KITCHEN

ADVANTAGES• Standards of food is maintained.• Wastage may be reduced due to bulk production.• Centrally prepared dishes may be more impressive.• Stricter control of foodstuffs.• Storage of raw materials is eliminated on the site.• Less equipment is required on the site.• Staffing levels can be reduced at the site.

DISADVANTAGES • Difficulties in transporting the prepared food stuffs.• Problems of reheating may lead to contamination.• There is little or no chance of food being returned too much.

PROBLEMS FACED IN OUTDOOR CATERING

SERVICE

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On a permanent site all the essential services are plumbed in i.e. sanitation, running hot and cold water, electricity and gas. But in the sites everything has to be arranged.

HYGIENE The caterer should ensure that the storage of food stuffs, cleaning and washing of the kitchen and service equipment, practices and activities of the staffs are all of the highest standards.

SECURITYA major headache of the outside catering is food stuffs, cellar stocks and equipment all have to be stored in only canvas or tent rooms extremely difficult to secure.It is necessary to hold mix stock of everything as the catering takes place miles away. Thus the theft and pilferages are unknown. They employ part time staffs and casual staff, about whom they know very little. Such staffs may not steal items, but they may consume food and drink while at work or break equipments, which will affect the profit.

STAFFINGIt is extremely difficult to obtain the required number of staffs.They may require some training.

ACTS OF GOD If it rains the total system is upset.If in hot weather it is difficult to serve the type of food demanded by the customer ice creams, cool drinks etc.Problems of insects, flies that may increase the risk of contamination.

PORTION CONTROLThe art of controlling the size or quantity of food to be served to each customer.Amount of food allowed depends upon 3 consideration

TYPES OF CUSTOMER OR ESTABLISHMENTThere will obviously be a difference in the size of portion served, e.g. to those working in heavy industry and female clerical workers. In a restaurant offering a three course table dhoti menu for 100 Rest including meat, the size of the portion would naturally be smaller than in a luxury restaurant charging the same amount for the meat on an aula carte menu.

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THE QUALITY OF THE FOODBetter quality foods usually yield a greater number of portions than poor quality food e.g.. Low quality stewed food often needs so much trimming to get 6 portion a kilo, and the time and labor also losses money. On the other hand, good quality stewing beef will often give eight portions to the kilograms with much less time and labor required for preparation.

THE BUYING PRICE OF THE FOODThis should correspond to the quality of the food if the person responsible for buying has bought wisely. A good buyer will ensure that the price paid for any item of food equivalent to the quality – in other words a good price should mean good quality, which should mean a good yield, and so help to establish a sound portion control. If on the other hand, an inefficient buyer has paid a high price for indifferent quality food then it will be difficult to get a fair number of portion, and the selling price necessary to make the required profit will be too high.

Portion control should be closely linked with the buying of the food, without a good knowledge of food bought it is difficult to state fairly how many portions should be obtained from it.

A golden rule should be “a fair portion for a fair price”.

CONVENIENT PORTIONED ITEMS

Individual sachets of sugar, salt, pepper, sauce etc.

Cartons of milk, cream, butter, margarines etc.

Juice packs

Break fast packs.

PORTION CONTROL EQUIPMENTS SCOOPS – ice creams, mashed potatoes. LADLES- soups or sauces / gravies. FRUIT JUICE GLASSES- for juices. SOUP PLATES OR BOWLS- MILK DISPENSERS- TEA MEASURING MACHINES- COFFE MACHINES INDIVIDUAL PIE DISHES- PUDDING BASINS-

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MOULDS- BREAD SLICING MACHINES.

METHODS OF MONITORING PORTION CONTROL. BY DIRECT SUPERVISION. BY SALES ANALYSIS. BY COMPARING THE REQUISITION OF EACH DEPARTMENT WITH ISSUES. ORDERING THE RIGHT QUANTITY AND QUALITY FOODS. PROPER CHECKING THE SERVICE OF FOOD.PURPOSE OF PORTION CONTROL

To ensure fair portions for each customers.

To see that each department utilizes purchases to the full.

To control waste.

To ensure that standard costing are as accurate as possible.

The food cost can also be known in advance if the price column is introduced providing it is kept up to date with any price changes.

The standard recipe will give a warning when the price charged becomes uneconomic and an increase becomes necessary.Effects or irregular or badly administered portion control…

Dissatisfied customers resulting in a decrease of business.

Food costing will be inaccurate, affecting profit.

A lack of sense of responsibility among personnel leading to a loss of standard.

PURCHASING AND PROCEDURES Many activities make up the purchasing procedures. Food and production employees need food, beverage and other supplies to prepare the menu items. They send the requisition (written orders to withdraw items from storage to the storage room who then issues the requested food). At some point of view storeroom inventory – the amount of food, beverage and other supplies on hand will have to be replenished. To reorder the supplies store room personnel send purchase requisition to the purchasing department. Purchase requisition is the forms that specify the products that need to be re ordered, how many are needed and how soon they are needed.

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Purchase department Formal order purchase systemInformal order purchase system Copies of the order are given to receiving and accounting department. Supplier deliver the ordered product to the receiving area and give receiving personnel a delivery invoice (the supplier bill indicating the product that were delivered, their quantity and prices and the total amount owed. After the delivered products have been checked and accepted, they are transferred to the proper storage area. Delivery invoice is sent to the accounting department. This will alert accounting personnel that the supplier has delivered the product and they can process the necessary documents and pay the supplier.

WHY PURCHASING IS IMPORTANT? Purchasing is important because a food and beverage operation has to purchase foods, beverages and other supplies in order to produce food and beverage items. This is not the only reason that purchasing is important, money can be made or lost based on how well the purchasing procedure works. Purchasing directly affects the bottom line. Every dollar saved thru effective purchasing increases the property profit by one dollar. Only the best possible purchasing program can help food service managers achieve the best possible economic results.

GOALS OF PURCHASING PROGRAM

BUY THE RIGHT PRODUCT

OBTAIN THE RIGHT QUANTITY

PAY THE RIGHT PRICE

DEAL WITH THE RIGHT SUPPLIER

MAKE OR BUY DECISIONS

It is better for an organization to make a product on site rather than to purchase it.

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Production of a product might be integrated with other ongoing work tasks. So the property might better utilize equipments and labor. Quality standards can be better maintained if the property produces the product. It is less likely that the property will run out of a product if it makes on site. The product prepared on the site may be less expensive.

FACTORS THAT AFFECT A PROPERTYS MINIMUM/MAXIMUM LEVELS

Changing prices. Available storage facilities. Storage and handling cost. Waste and spoilage concerns. Thefts and pilferage concerns. Market conditions – some product of limited supply. Quantity discounts if any. Minimum order requirements imposed by the suppliers. Transportation and delivery problems. Order cost.

PAY THE RIGHT PRICE The main important purchasing objective is to obtain products and services at the right price. Not necessary the lowest price often with bargain prices there is a gamble that the product may not be delivered or may not be of proper quality. There are many techniques that can be used to reduce the purchasing cost some of them are posted below. Negotiate with the seller. Consider purchasing lower quality products. Evaluate the need for the product. Discontinue some supplies services. Combine orders. Reevaluate the need for high cost item. Pay cash. Speculate about price trends. Change purchase unit size. Be innovative. Take advantage of supplier’s promotional discounts.

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Bypass the supplier.

METHODS OF PURCHASING

OPEN MARKET PURCHASE

PURCHASING BY CONTRACTS

CENRALISED PURCHASING

STANDING ORDER PURCHASE

PERIODICAL PURCHASING

SECURITY CONCERNS DURING PURCHASING In small properties where the owner or the manager is responsible for purchasing, there less concerns about theft. As operation grows more people become involved in purchasing and the chance of pilferage is often increase. There are many ways purchaser may choose to steal from an operation

They may purchase items for their own use.Products are purchased at higher than usual prices.

PURCHASE PROCEDURE

REQUISITION ⇓⇓

ISSUEING OF REQUISTED PRODUCT ⇓⇓

PURCHASE REQUISITION ⇓⇓ ORDERS PRODUCT FROM THE SUPPLIER ⇓⇓ COPIES OF THE ORDER ARE GIVEN TO RECIVING AND ACCOUNTING PERSONNEL ⇓⇓ INVOICE GIVEN BY THE SUPPLIER ON THE DELIVERY OF THE ORDERED PRODUCT

⇓⇓

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CHECKING AND ACCEPTANCE ⇓⇓ DELIVERY INVOICE SENT TO THE ACCOUNT DEPARTMENT ⇓⇓ ALERTS ACCOUNTING PERSONNEL FOR DOCUMENTS AND PAY THE SUPPLIER

PURCHASE SPECIFICATION It is a detailed description setting forth the quality, size, weight and other factors desired for a particular item. Managers should develop a purchase specification for each of the expensive or otherwise important products purchased. Once developed purchase specification should be given to all the suppliers. When you request price information suppliers will know the product you want and the prices they quote will be more accurate. Desired quality for each product is an important part of purchase specification. It is the list of detailed characteristics desired in a product for specific use. Both buyer and supplier should understand the specification. The specification should contain information like name of the product, which is to be used for, quality standards, price and number of the portion to be produced out of it. Specification is prepared with the help of concerned head of the department.

TECHNICAL SPECIFICATIONThey are applicable to the product for which quality may be measured objectively by testing instrument.

APPROVED BRAND NAME SPECIFICATIONIndicates quality by designating a product of known desirable characters.

PERFORMANCE SPECIFICATIONQuality is measured through yield test in case of food article.

SPECIFICATION FOR FOOD PRODUCT NAME OF THE PRODUCT GRADING IF ANY SIZE OF THE CONTAINER (QUANTITY)

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UNIT PRODUCT USED FOR WEIGHT UNIT PRICE

A good written specification should meet the following criteria. Should be legible Should be identifiable Fair to the supplier and productive for the buyer Both the parties should understand it

Advantages of SPS Quality assurance It helps the supplier to supply the right product. It helps the receiving clerk to identify the right product. Right price. Helps in maximizing the output. Helps in right amount of portion. Purchasing procedures get easier. SPS is a tool of management control. Wastage is minimized.

STORING

POINTS TO BE CONSIDERED Inspecting the deliveries. Do not put spoiled, dirty or insect infected product. Putting in the foods as quickly as possible. The shelves near the cooling unit or at the bottom are coolest part, so use them for milk, meat, poultry, fish and prepared dishes. Use refrigerators for perishables only. Remove outside wrappings before storing the food. Packaged lunchmeats, butter and cheese should be left in container to prevent drying and discoloration. Always cover the food before storing. This will prevent them from drying and transfers of odors. Also prevents contamination from the things dropping into them.

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Care should be taken when warm food is placed into the refrigerator or no hot food should be placed inside the refrigerator. Use containers of small rims for storing sauces or soups in the refrigerator.

REFRIGERATION Food left over or cooked in advance must be refrigerated within 30 minutes or held at 140°F (60°c) or more. If the temperature of more than one food is checked, the thermometer must be cleaned with an alcohol pad / swab each time between uses. All refrigerators must be at 40°F or 4.5°c. Recommend that all thawing to be done in a refrigerator so that there is no possibility of these items reaching a temperature in excess of 45°F.

Because of the possibility of cross contamination, it is better that cooked food be stored at either different refrigerators or in separate sections of the same refrigerator if refrigeration space does not permit separate refrigerators. If these foods are in the same refrigerator, they must be stored on racks or shelves covered. All foods should be stored a minimum of 6 inches of the deck and preferably 12 inches.

WALK IN REFRIGERATORS… Nothing can be stored on the floor of the refrigerator. All items should be stored no less than 6 inches from the floor. All cooked and raw items must be separated. Cooked food should always be stored above raw food. All food stored in containers must be covered and clearly labeled. Any cooked or left over food must be stored at adept of no more than 4 inches.

All refrigerators should be equipped with a thermometer.

All stored item must meet the temperature requirement of 40 degree Fahrenheit.

The refrigerator should be cleaned thoroughly at the end of each day.

Frozen foods

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Keep frozen food at 0°F (-18ºC). Cook thawed foods properly, for that the frozen foods should be thawed properly. Thawing can be done in three ways.

(a) Put the frozen food under running water in a container, which can hold.(b) Put the frozen food in a day refrigerator prior to its usage i.e. you can put it before 24 hours.(c) Use of microwave ovens.

Never freeze the foods that are thawed.

Insist that the frozen items are frozen when they are delivered.

Follow first in first out procedures.

DRY STORAGE (50-70°F OR 10 - 24 °C)

Make sure the store is kept clean all times. Place the food in the storeroom as quickly as possible. Dented cans or silted packaged foods should never be stored. Check for expire date. Stack foods of same kind together to ensure good storeroom organization. Fallow FIFO procedures.

Take frequent stock inventories (stock taking).

Check frequently for damaged, spoiled or broken or packages or leaking cans.

Perishables should always be stored at 40 – 55 °F or 4.5 - 5 °C.

FLIGHT CATERING

INTRODCUTION In-flight catering is an essential component of an airline's marketing strategy, especially in view of the stiff competition between airlines. The tradition of in-flight catering started way back in the early 1930's, when commercial aviation was just in its infancy and passengers were not used to flying and thus would panic.

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As a sort of distraction, young stewardesses were employed by airline operators to serve food to passengers on board the flight. In the recent past, there have been many developments in the designing of galleys as well in the improvising of in-flight services by airlines, with choices ranging from gourmet cuisine, in-flight entertainment and sales of bar items to cosmetics and various other articles. Besides, airlines are constantly coming up with new and innovative ideas to pamper their passengers. Food hygiene is the most critical aspect of airline catering. An aircraft is like a restaurant in the air, with people from all over the world coming together from different backgrounds. Though people from Asian countries have developed a good deal of resistance, most others are used to sterile conditions. With the result that on a seven to eight hours flight, an attack of food poisoning could be fatal with no ready medical help available at 30,000 ft in the air. This is why airlines insist on menus that follow specific safety standards and local availability of ingredients, as well as caterers complying with HACCP/International Hygiene codes. The United States has thus banned return catering uplift due to reasons of hygiene. The same trend can also be observed in Europe, where return catering is mainly done to maintain cost effectiveness. However, at times due satisfactory facilities that meet required standards are not available at airports. The weight saved eliminating return catering can be used to carry extra passenger luggage and belly freight and space saved can be used to install an extra row of seats.

Today the concept of in-flight catering has undergone a change with the so-called 'no frills/low cost airlines successfully enhancing their air traveller base with affordable air fare and light meals; however on longer flights, a more elaborate in-flight catering service is preferred by most frequent fliers, especially business class passengers who look forward to a satisfying meal on board.

An airline meal or In-flight meal is a meal served to passengers onboard a commercial airliner. These meals are prepared by airline catering services. The first kitchens for serving meals in flight were established by United Airlines in 1936. These meals vary widely in quality and quantity across different airline companies and classes of travel. They range from a simple beverage in short-haul economy class to a seven-course gourmet meal in long-haul first class. The type of food varies depending upon the airline company and class of travel. Meals may be served as "one tray" or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (as in first and business classes). The airline dinner typically includes meat (most commonly chicken or beef), a salad or vegetable, a small roll, and a dessert.

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Caterers usually produce alternative meals, e.g., kosher, halal and vegetarian. These must usually be ordered in advance, sometimes when buying the ticket. Some airlines do not offer a specific meal for vegetarians; instead, they are given a vegan meal. Some of other special meals include:

Cultural diet, such as Chinese, French, Japanese, Indian, or Italian style. Infant and baby meals. Medical diet which varies from low/high fiber, low fat/cholesterol, diabetic, peanut free, non-lactose, low salt/sodium, low-purine, low-calorie, low-protein, bland to gluten-free. Religious diet, such as Hindu, Muslim or Buddhist (i.e., Asian vegetarian) diet. Halal and Kosher are included in this. Children's meals, which often contain foods that picky children will enjoy such as baked beans, mini-hamburgers and hot dogs.

Breakfast served on short-haul flights in Aeroflot Before the September 11th attacks in 2001, first-class passengers were often provided with full sets of metal cutlery. Afterward, common household items were evaluated more closely for their potential use as weapons on aircraft, and both first class and coach class passengers were restricted to plastic utensils. This restriction has now been relaxed in many countries.

Other non-food items

Condiments (typically salt, pepper, and sugar) are supplied in small sachets. For sanitation, most meals include a napkin and a wet wipe (also called a moist towelette), often moistened with scented water. First and business class passengers are often provided with hot towels, proper salt and pepper shakers, and other items typically seen in a restaurant.Dinner served in domestic first class on Northwest AirlinesBreakfast During morning flights, a smaller, continental-style or "hot" breakfast may be served instead. For the continental-style breakfast, this may include a miniature box of breakfast cereal, cut fruits, a muffin or pastry, or a bagel. Some airlines offer the choice of "hot" breakfast meals to the passengers (usually on long haul flights, or short/medium haul flights within Asia), which normally include an entrée of pancakes or eggs, traditional fried breakfast foods such as sausages and grilled tomatoes, and there are often muffins or pastry, fruits and breakfast cereal on the side. Coffee and tea are offered as well, and sometimes hot chocolate.China Eastern Airlines - Domestic Flight Snack Box

QUALITY

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Prices charged to the passengers for food on board the flight ranges in price from free (many airlines, especially those in Asia and all airlines on long haul flights offer free meals) to as much as ten dollars (Midwest Airlines). Quality may also fluctuate due to shifts in the economics of the airline industry, with private jet passengers receiving the equivalent of five-star food service. On the longest flights in first class and business class, most Asian and European airlines serve multicourse gourmet meals, while airlines based in the US tend to serve large, hearty, meals including a salad, steak or chicken, potatoes, and ice cream. Some long-haul flights in first class (from mostly Asian carriers) offer such delicacies as caviar, fine Champagne, and even sorbet (in-between courses). The cost and availability of meals on US airlines has changed considerably in recent years, as financial pressures have inspired some airlines to either begin charging for meals or abandon them altogether in favor of small snacks(Southwest Airlines). Eliminating free pretzels saved Northwest $2 million annually. The carrier lost nearly $3.3 billion since 2001.A British Airways lunch (economy): baked fish, salmon salad and apple pie

TASTE Meals must generally be frozen and heated on the ground before takeoff, rather than prepared fresh. Guillaume de Syon, a history professor at Albright College who wrote about the history of airline meals, said that the higher altitudes alter the taste of the food and the function of the taste buds; according to de Syon the food may taste "dry and flavorless" as a result of the pressurization and passengers, feeling thirsty due to pressurization, many drink alcohol when they ought to drink water. A cliché remark used in comic stand-up routines is "What's the deal with airline food?"

FOOD SAFETY Food safety is paramount in the airline catering industry. A case of mass food poisoning amongst the passengers on an airliner could have disastrous consequences. For example, on February 20, 1992, shrimp tainted with cholera was served on Aerolíneas Argentinas Flight 386. An elderly passenger died and other passengers fell ill.Food being delivered to a Boeing 767Technical crew meals Food safety with technical crew meals (pilots and flight engineers) is sometimes even stricter than for passengers. Many foodstuffs are banned completely from crew meals, including all egg products and often any dairy that has not been ultra-heat treated. The meals supplied on some airlines are labeled with the position of the crew member for whom they are intended, and no technical crew member eats any of the same products as his or her colleague. This ensures that each pilot eats a different meal to minimize the risk of all pilots on board being ill.

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There are three main elements to this the preparation of materials (hot and cold food, beverages, equipment), tray assembly, and flight assembly. The following explains how each of these processes may be carried out, based on the typical practice across a number of flight kitchens operated by many different companies. For any specific operation, there will be local variations because of a number of factors, such as the size of the operation the complexity and/or sophistication of the flight service the number of airlines handled by the facility the number of flights serviced during the day the duration of the flights serviced

SHIP CATERING

Galley Staff Scheduling

With the assistance of the Sous Chef, the Executive Chef will schedule and assign is galley staff to various areas where needed. with the exception of the department heads and specialized personal the Chef must rotate his staff, this will benefit the all operation, gives opportunity to the staff to get familiar with the all galley department, and gives the Chef opportunity to develop individuals and gives him more flexibility in case of unexpected sign offs or shortage of personal. The Chef will prepare work schedules for Breakfast, lunch, dinner, deck buffets, afternoon teas, mid night buffets, etc,. The chef will also prepare a list of days off, when possible and on a rotation baseCulinary Manuals, Menus and Recipes

The Culinary Manuals, and recipes where set up by the corporate office or the chef on duty (from company to company different) and are to be used at all times. The menus have been cost priced, in order to maintain the budget and control the food cost the chef has to follow the recipes. In case of non availability of certain items the chef must communicate with the F&B Manager for an alternative. The Chef must keep the culinary manual and recipes in his office available to his staff for referencesDaily Requisitions, Requisitions to and from the Bar

Food requisitions must be sent to the Provision Master by no later then 6pm for delivery the following day. All requisitions must be signed by the department head and checked and signed by the Exc. Chef. The Exc. Chef and the F&B Manager must sign any liqueur or wine requisitions. The F&B Manager have to sign any requisitions to the bar departmentBuffets

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The Exc. Chef will decide the buffet lay out following the schedule and guide lines from the main office, in coordination with the Maitre D ‘Hotel and F&B Manager. The buffets in the dining room will be set up by the galley department with the assistance of the dining room staff. The Snack Stewards in coordination with the Galley department will set up the Buffets on deck. The Gala Buffet will be set up by the dining room department and the food displays will be done by the galley. Team buffets and buffet menus are set up by the corporate office and are to be followed, any changes will have to be approved by the F&B Manager and the Hotel Manager. The breakdown off all the buffets will be done by Restaurant department an Galley department, a Sous Chef ( or 1st Cook) and Head Waiter must be present during breakdown of all buffets, to avoid wastage.Cabin Food Amenities

Cabin food amenities such as fruit baskets, vip canapés and other miscellaneous will have to be ordered (from Housekeeping) before embarkation and will be credited to the food cost. Housekeeping department will deliver the amenities to the cabins. Each suite will receive a complimentary fruit basket. Baskets for all other cabins must be ordered through the office. Fruit Basket Price $00.00 Specialty cakes may be ordered for various functions and/or celebrations. This selection does not include the small cakes presently served in the Dining Room for birthdays, honeymooners or anniversaries.Room Service

A limited Room Service menu is available upon request. Items available are limited to snack sandwiches such as ham, ham and cheese; and beverages such as coffee, tea, milk and juice. The Hotel Desk may be contacted on a 24 hours base. The Chef must ensure that the galley have sandwiches available for room service on a 24 hours base. For special items such as cheese trays, canapés, or hot hors d’oeuvres the chef must have the order request 24 hours ahead and a charge for these items will apply, as per set up from corporate office. In case of injuries, sickness or other extreme reasons, meals may be delivered to the cabin by contacting the hotel desk.Special Diets, Requests and Extras Policy

A special number of special diets are agreed to be supplied and will be honored only upon receipt of a written request to the operations department and no later then 4 weeks prior to the sailing date. As per company’s policy special requests will be honored only upon receipt of a written request and approved by the operations department, if the request is made on board by the guest such as special occasions celebrations ( birthdays, anniversaries, etc.),

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will be honored, any other special requests will be up to the discretion of the on board management. During the meal hours extras will be served by request, the waiter must present an extra ticket signed by the Section Head Waiter, The Galley will only serve extra meals after the regular orders are out, or by request of a Head Waiter or MaitreD’.Special luncheons and Travel Agents Menus

The operations department will advise of any Special luncheons or travel agents lunches. The corporate office will set menus and prices, and a set price per person will be credit to food cost onboard Beverages included are; coffee, tea, ice tea and daily juices availableTea Time

Tea time menus and rotation schedule are set up by the corporate office and are to be followed The set up for tea time will be done by the snack stewards. A Head waiter and a 1st Cook must be on duty during this time. Items to be served will be Cookies, assorted pastries and assorted sandwiches. The Exc. Chef must ensure that there is enough mise en place for tea time ( sandwiches, cookies ) and the rotation of the items are followed and not repeated every day. Beverages to be served free of charge like Coffee, Tea and Ice TeaCruise Report

The Exc. Chef is to give to the F&B Manager a detailed Cruise Report in the end of each Voyage. The cruise report is a way of documenting any incidents, food cost, problems or Galley related matters. Three (3 ) copies of the cruise report will be needed 1) for the Hotel Director and two (2) to the F&B Manager, one will for the on board file the other will be sent to the office by the F&B Controller with all the end of cruise reports.F&B MANAGER AND CHIEF SANITATION AND FOOD HANDLING CHECKLIST Ensure that all food handlers are using plastic gloves. Continuous observations for and possible cross contamination. Monitor refrigerator’ temperature. Hand contact with food, drink, ice or the surface of containers which came into contact with food. Ensure that all food department personnel, when on duty, wears a hat. Potential contamination of food due to perspiration of food handlers caused by inadequate ventilation and / or exhaust system. Uncovered food containers within refrigerators. The “Nesting” of stacking of food containers in such manner that the food is exposed to contamination. The re-used of original product containers designed for single use.

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unclean, uncovered containers used for the storage of flour, sugar, seasoning, meats or other food.

Improper storage of food in galley, refrigerated space and dry stored rooms. All food must be stored a minimum of 6 inches off any deck and preferably 12 inches. Food not properly wrapped or covered during storage. Hand contact with food contact surfaces of clean utensils and equipment used for the preparation, serving and storage of potentially hazardous food. The re-used of single service food containers or utensils. Use of outdated fresh milk in open container. The nesting with eggs and other food items. Storage of display items including ice, not intended for human consumption in the same refrigerator or other area with food.GUIDELINES TO PREPARE THE FOOD DEPARTMENT FOR A HEALTH INSPECTIONITEMS TO LOOK FOR ON A DAILY BASIS Drippage of condensation within refrigerators. Use of outdated fresh milk in open containers. Improper dispensing of fresh and cold milk, both hot and cold. There must be not dispensing of milk through intermediate containers for drinking purposes, or dipping from pots or other containers. Leaking, rusty or swollen cans of food. All such cans should be discarded. Condensation drippage from uninsulated overhead pipes in deckheads. Condensation drippage from exhaust hoods. Soft, chipped, blistered or peeling paint from deckheads, bulkheads or equipment. Storage of dirty fruit, produce or other containers of food within food preparation areasincluding the main galley. Storage of display items including ice, not intended for human consumption, in the samerefrigerator or other area with food.. Intermingling of food and clean utensil operations with soiled utensil operations at the waiter service stations. Hand contact with food, drink, ice or the surface of containers which come into contact withfood. Splashing of food contact or storage surfaces during cleanup operations. Potential contamination of food due to perspiration of food handlers caused by inadequateventilation and/or exhaust systems.

The use of styrfoam in ice buckets and decanters. Uncovered food containers within refrigerators. The “nesting” or stacking of food containers in such manner that the food is exposed to contamination. The use of steel wool.

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Multiple use of processed or manufactured containers designed for single use. Unclean, uncovered containers used for the storage of flour, sugar, seasoning, meats or other foods. Lighting fixtures not equipped with protective covers. Improper dispensing or storage of silverware and/ or plastic eating utensils. Improper dispensing of ice cream (no dipper well). Improper serving of butter patties on dining room tables. Butter must be kept cold by placing the butter in suitable containers with crushed ice. Butter placed in containers on tables, and not consumed, should be used for cooking purposes only and not reserved unless commercially wrapped butter patties are used. Improper storage of food in the galley, refrigerated spaces, and dry stored rooms. All food must be stored a minimum of 6 inches off any deck and preferably 12 inches. The use of reconstituted milk for drinking purposes in the absence of approved equipment specifically designed for reconstituting milk.

The filling of water glasses or pitchers for dining room service in an unclean area. The placement of knives within sheaths which are not easily cleanable or clean. The improper dispensing of juices. Juices should be dispensed from original containers or from juice dispensers. Juices must not be dipped from pots or other containers. Storage or arrangement of flowers and plants in food preparation, storage or serving areas. Food or utensils subject to splash due to improper cleaning operations. Food not properly wrapped or covered during storage. High acid foods or beverages stored or transported in containers or piping coated with toxic metals and / or metallic salts such as copper, antimony, cadmium, lead or zinc. Cloths and sponges that have been used to clean potentially contaminated surfaces used to clean food contact surfaces. Hand contact with food contact surfaces of clean utensils and equipment used for the preparation, serving and / or storage of potentially hazardous foods. If the same meat grinding equipment must be used for grinding beef and raw pork, the equipment should be thoroughly cleaned and sanitized between the two operations. The re-use of single service food containers or utensils.STOREKEEPER ITEMS TO BE CHECKED IN THE STOREROOM ON A WEEKLY BASIS Separate pallets from wall. Ensure that cans are not rusty, and labels are facing front. Ensure that nothing is in the garbage bags. Ensure that ice blocks for decoration are not on deck and are separated from food items. No outdated dairy products. Clean pallets. Clean rollers for loading. Boxes separated.

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No items on deck. Clean air condition vents. Evidence of three bucket System.

All carton boxes are closed and items are in original boxes. Separate paper supply from food. Thawing room clean and items stocked properly. Bread in good condition. Pastry and Bakery carts clean. ( Check Wheels). All refrigerators have thermometers. Check all fruits and vegetables. Inform Chef and F&B Manager of any items found on plastic boxes from galley. All food items in cooked food refrigerator are properly covered and dated. Ensure there is no water condensation on top of any food items, in any refrigerator.PERSONAL CLEANING PROCEDURE TO THE CREW MEMBER TO FOLLOW Keep hands clean, wash hands often and use soap and warm water: Before you begin to work everyday. Whenever your hands become soiled. Before you handle food After you visit the restroom. After you handle raw, unwashed food. After you cough, sneeze, blow your nose, touch your hair or touch your face. Keep your nails short and clean. Keep your body, teeth and hair clean. It is important to use a deodorant. Wear fresh clothing and uniforms everyday. Work clothes should be washed. Do not wear your uniform outside the Food Service Area. Wear a cap over your head (This prevents hair from falling into the food or on work tables). Do not smoke in the food preparation areas (When you handle a pipe or cigarette, your hands may get bacteria on them).

Notify your department head when you become ill. How can you help to protect your own health?. Use care in getting rid of paper and food from trays to the dishroom. Always use a scraper to clean plates, “ not your hands”. Wash dishes and trays thoroughly. See your doctor whenever you become ill. Wash your hands often. Wash hands before starting to work or eat after eating, sneezing, coughing, using thebathroom or any dirty item that you may come in contact with your hands. When washing hands, it is a good time to make sure finger nails are cut short and are clean.

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Keep fingers away from nose, mouth, ears, hair, etc.. while working. Be sure to use hand washing facilities for that purpose ONLY!.. No smoking, eating or drinking at your station or at any other food service or preparationarea. When ill, report it to your supervisor and see the doctor as soon as possible if you have afever, chills, discharges from your nose, mouth or eye, nausea, diarrhea, boils, sores or anyother condition which is not normal. Personal cleanliness is very important. Check yourself in a mirror with a photograph, goevery point listed. This is how you will look to your passengers.

FOOD COST CONTROL As food is expensive, efficient stock control levels are essential to maintain the profitability of the business. Factors like changes in the menu, menus with a large number of dishes, dishes with a large number of ingredients, problems in assessing customer demand, difficulties in adhering to standard recipes, raw materials purchased incorrectly etc. affect the cost of raw materials.

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THE CONTROL CYCLE

Every area, (right from the time the raw materials are purchased to the time the food is served to the guest) plays a very important role in controlling costs.

REASONS FOR INCREASING FOOD COST

PURCHASING Purchasing at higher price

Dishonest purchase manager Too many open market purchases

No standard purchase specifications Not availing cash and bulk discounts Insensitive to market fluctuations Not purchasing as per need - poor forecasting Not following the right purchasing methods Lack of market knowledge Not buying the right quantity Excessive emergency purchases

RECEIVING

The quantity received is not in accordance with the purchase order Accepting substandard quality

Incorrect weighing equipments Inadequate training of the receiving clerk

STORING

Improper storage Spoilage, pilferage and breakage in the stores Improper storage temperature Not checking the quality and quantity before storing The stock register is not up dated Issuing with out proper requisitions Not following first in first out method Not keeping a list of slow moving or dead stock itemsAT COOKING

Not following standard recipes Not following yield cards Not following portion control Indenting not in accordance with forecasted need Unskilled staff / lack of training Not maintaining kitchen consumption register

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Faulty equipment No rechauffe cookery Over production and under production Staff meals from the main kitchen Chefs not checking the items received in the kitchen Pilferage and wastage Lack of sales forecasting Using expensive items which can be substituted by inexpensive items No records of staff consumption, entertainment and transfers Improper refrigeration and storage facilities Not following first in first out procedure Not using the right equipment

F&B SERVICE

Faulty menu pricing Faulty menu planning and merchandising Lack of sales promotion activities Lack of salesmanship of the restaurant staff Pilferage Accidents Not returning unused food from the buffet Defective KOT control Miss use of sauces Unskilled order taking

CASHIER

Under charges Cheating by the cashier Accepting invalid and expired credit cards Bad debts Discounted sales

F&B CONTROL DEPARTMENT

Poor control of entertainment and complimentary Not analyzing the KOTs

KITCHEN COST REPORT

This is to record the daily and month-to-date food cost % for each kitchen. The following points are considered while preparing the report. a. Stores issues including direct purchases.

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b. Beverage from the bar to kitchen. c. Inter kitchen transfers. d. Daily food sales.

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