tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 5 - Walker

Chapter 5 - Planning and equipping the kitchen. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout, discuss the benefits and drawbacks of an open kitchen, explain selection factors for purchasing kitchen equipment, identify various cooking techniques. | Chapter 5 Planning and Equipping the Kitchen Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout Discuss the benefits and drawbacks of an open kitchen Explain selection factors for purchasing kitchen equipment Identify various cooking techniques Kitchen Planning Involves the allocation of space within the kitchen based on: Equipment needs Spatial relationships within the kitchen Need to keep traffic flow to a minimum Overall objective: Minimize the number of steps taken by wait staff and kitchen personnel Figure Kitchen flow Courtesy of The American Gas Association Kitchen Flow Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Kitchen Plans Courtesy of the American Gas Association Kitchen Planning (cont’d.) Efficiency and | Chapter 5 Planning and Equipping the Kitchen Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout Discuss the benefits and drawbacks of an open kitchen Explain selection factors for purchasing kitchen equipment Identify various cooking techniques Kitchen Planning Involves the allocation of space within the kitchen based on: Equipment needs Spatial relationships within the kitchen Need to keep traffic flow to a minimum Overall objective: Minimize the number of steps taken by wait staff and kitchen personnel Figure Kitchen flow Courtesy of The American Gas Association Kitchen Flow Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Kitchen Plans Courtesy of the American Gas Association Kitchen Planning (cont’d.) Efficiency and comfort of the staff is important to operation Servers will take the shortest and most convenient route Chefs want their work organized to minimize excess activity and unnecessary steps Ergonomics Applied science of equipment design intended to reduce staff fatigue and discomfort Kitchen Planning (cont’d.) Legislation and public policy Standards to accommodate workers and customers who are disabled These standards affect foodservice design Designers must: Understand the National Sanitation Foundation standards Apply these standards to the actions of workers Kitchen Planning (cont’d.) Avery suggests these methods of increasing kitchen efficiency: Use purveyors that have a wide base of supply Use conveyors to take food to service areas Place service stations in dining rooms with items to reduce back-and-forth traffic Use automatic conveyors to take racks from dining room, through the dishwasher, and back to dining room Figure Arrangement of work centers Courtesy of Dr. .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Kitchen planning
• Equipping the kitchen
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn