START what the workflow for coffee shop that serves ... · what the workflow for coffee shop that...
Transcript of START what the workflow for coffee shop that serves ... · what the workflow for coffee shop that...
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AC2.1Describe theoperationofthekitchen.
REVISIONQUESTION MAT
Whatdoes theterm‘workflow’ mean?Whyisitimportantinthekitchenbridage?_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
4 operational activities in the kitchen
TASK5areasthattheseoperationactivitiestakeplaceinthekitchen(fill indiagrambelowtoexplaineachworkarea)
StorageA
rea
Preparingandcooking
Servingarea
DirtyA
rea
StaffFacultie
s
Operationalareas
START
FINISH
Completetheemptyplanbelowtoshowwhattheworkflowforcoffeeshopthatservesafternoonteas(cakes/hotdrinks/Sandwiches)KITCHENONLY
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AC2.1Describe theoperation ofthekitchen. REVISION
QUESTION MAT
Factors determining commercial kitchen designWhyisagoodkitchenlayoutimportant?Howcaniteffectthesuccess
ofabusiness.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Delivery
Storage
Food preparation
Cooking
Holding
Serving
Washing up
Waste disposal
Hygiene
Task – draw a layout of a kitchen and explain how each of the following should be taken into consideration when planning a kitchen layout.
Other
Whowouldyouemployeeinyourkitchenandwhy?
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AC2.1Describe theoperation ofthekitchen. REVISION
QUESTION MAT
Namesofequipment
Namesofequipment
CareMaintenance
Cleaning
USE.
USE.
CareMaintenance
Cleaning
Name USE.
CareMaintenance
CleaningNameUSE.
CareMaintenance
Cleaning
Task – complete the radar. Give at least 5 examples
of each.
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AC2.1Describe theoperationofthekitchen.
Identifydifferentgarmentsonthechef
andexplaintheimportanceofeachone.
REVISIONQUESTION MAT
Whydochefswearauniform?.
________________________________________________________________________________________________________________________________________________________________ Youhavebecomeaheadchefofanewrestaurant.Createapostertoexplaintoyour
stafftherulesandstandardsonhowtoweartheirkitchenuniform.Makesureyoulinktohowthiscould effectbusiness.
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AC2.1Describe theoperationoffrontofhouse.
REVISIONQUESTION MAT
What are the reasons for using a front of house workflow system?………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
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AC2.1Describe theoperationofthekitchen.
REVISIONQUESTION MAT
START
FINISH
Completetheemptyplanbelowtoshowwhattheworkflowforcoffeeshopthatservesafternoonteas(cakes/hotdrinks/Sandwiches)FRONTOFHOUSEONLY
Why is a staff uniform important ?
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Explainhowthefollowingheadingsrelatingtouniform.
AC2.1Describe theoperationoffrontofhouse.
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AC2.1Describe theoperationoffrontofhouse.
REVISIONQUESTION MAT
Factors determining restaurant layout
Task – Explain and annotate how the restaurant has been planned. Give advantages and disadvantages. Give recommendations to improve the
layout
Wouldyouchangethelayoutforafastfoodrestaurant?
Explainhowthelayoutofarestaurantcanenhancethecustomerexperience?
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AC2.1Describe theoperationoffrontofhouse.
REVISIONQUESTION MAT
Frontofhouse
equipmentTableTops
FoodService
Waitingattable
Customerseating
Organisation
Firstaidandsafety
Bararea
Whatismeantbyfoodserviceequipment
WhatdoesEPOSstandfor?______________________________________________________
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Materialsusedinthekitchenandfrontofhouse
Cleaningmaterials
Materialsforfood
preparation
Wastedisposalmaterials
Maintenance
Employeewelfare
AC2.1Describe theoperationofthekitchen.
AC2.2 Describe theoperationoffrontofhouse.
REVISIONQUESTION MAT
Besidesequipment (andingredients), kitchensandfrontofhouse needacontinuous supply ofmaterialssothattheycanoperateeffectively.
Completethemindmaplistingallthedifferenttypesofmaterialneeded.
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REVISIONQUESTION MAT
AC2.1Describe theoperation ofthekitchen. Explain to a new apprentice
chef why FIFO is
important?
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Wha
t doe
s FI
FO s
tand
for?
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Explain how
an EPOS
system helps
control stock?
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What is the role of a stock controller?
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How does poor
stock control effect
business?
Does stock
control only relate
to food?
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REVISIONQUESTION MAT
Task – Identify the different information that needs to be stored by the hospitality and catering industry. Add notes
and sketches to the front of the folder.
Discusshowkeeping recordsofwasteandprofit isessentialtobeingsuccessfulinthehospitality industry.
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DiscusswhatrecordsaHeadchefwouldneedtokeep?
Discusswhatrecordsafrontof
housemanagerwouldneedtorecord?
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AC2.1Describe theoperationofthekitchen.
AC2.2 Describe theoperationoffrontofhouse.
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REVISIONQUESTION MAT
Locking doors and
windows Honest staff
Staff training
CCTV
Alarm system
Security lighting
Safes for money
Staff lockers
Keyholders for
emergencies
Stock control
Secure outside fittings
Lighting
Task - Explain how the following factors can help customers and staff feel safe in the hospitality and catering industry
Write customer points in REDWrite staff points in Blue.
SafetyandSecurity
AC2.1Describe theoperationofthekitchen.
AC2.2 Describe theoperationoffrontofhouse.
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REVISIONQUESTION MAT
AC2.3Explain howhospitality andcateringprovision meetcustomerrequirements.
Whatismeantbycustomerservice?
Whatismeantbycustomerrequirementsandexpectations?___________________________________________________
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Therearethree levelsofcustomerrequirementsandexpectations.Giveexamples
MeetingcustomerrequirementsAdd the customer requirements and expectation for the
following customers.
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REVISIONQUESTION MAT
AC2.3Explain howhospitality andcateringprovision meetcustomerrequirements.
Whatismeantbycustomerrights?
Whatismeantbyequality?
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Identifyservicesymbols
Canyouthinkofanyotherservicesymbols
StudentBackpackersTravelEurope
Wedding
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Mind map the customer requirements below: