OHT 3.1

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 3.2

Developing a safety culture

Figure 3.1

OHT 3.3

The process of food hygiene management for food production

Figure 3.3

OHT 3.4

Elements of food production

Figure 3.4

Blend

OHT 3.5

A generic model of the food production system

Figure 3.5

OHT 3.6

Methods of food production (1)

1. Conventional Production using fresh foods and traditional cooking

methods

2. Convenience Production using mainly convenience foods

3. Call order Food is cooked to order either from customer

(cafeterias) or from waiter Production area often open to customer area

OHT 3.7

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 Food production storage and regeneration using

low temperature control to preserve processed food.

OHT 3.8

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 System based on using latest technological

developments in manufacturing and conservation of food products

OHT 3.9

The control cycle of daily operation

Figure 3.6

OHT 3.10

Space allocation (1)

Figure 5.1(a)Courtesy of Croner’s Catering

OHT 3.11

Space allocation (2)

OHT 3.12

The service sequence1. Preparation for service

2. Taking orders

3. The service of food and drink

4. Billing

5. Clearing

6. Dishwashing

7. Clearing following service

OHT 3.13

The customer process

A. Service at a laid cover.

B. Assisted service – part service at a laid cover and part self-service

C. Self service

D. Service at a single point (ordering, receipt of order and payment

E. Specialised service or service in situ

OHT 3.14

Simple categorisation of the customer process

Table 6.1

OHT 3.15

Customer service v. resource productivity

Figure 6.1

Customer service Resource productivity