Comparing the suitability of foodstuff production systems

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http://www.westsidemarketrochester.com/phentermine-buy-online-canada/ Contents

Task 1 Question

Task 1 Answer

Task 2 Question

Task 2 Answer

Task 3 Question

Task 3 Answer

Reference

Task 1 Question

1.1) Discuss the characteristics of food creation and food and beverage service system

1.4) Justify the suitability of devices for particular food and beverage outlets

Task 1 Answer

I have been assigned by the operations to turn up with an improved method in the kitchen to permit the hotel to create good production so as to cater customer demand. I am aware that the hotel currently adopting a typical traditional production approach in the main kitchen because they believe the food should be prepared by experts to keep up top quality and the originality of the food itself.

Conventional traditional production approach is generating utilizing mainly fresh substances and traditional cooking methods (Foskett & Paskins, 2011). In this system, the organization of your kitchen is situated around the division of jobs into areas or organizations of individuals performing analogous task which is highly in expense such as salaries and their products although it allows for specialization and production of a high level of skill, however it is labour intensive.

Using conventional traditional convection method also means the creation of the food and beverages are masses and need to be comparable or above the benchmarks which ingest lots of time to inspect the production and require more workers. In the traditional conventional system, they utilize the kitchen brigade where there may be many individual sections in the kitchen with staffs performing specific aspects of food creation which is lead by the head chef.

Type of Chef

Roles

Head chef or in French Chef de cuisine

In charge of everything linked to your kitchen, management of personnel, menu design and style, ordering, purchasing, overall quality and kitchen budget

Deputy chef or in French Sous chef

Second in command after the head chef, direct assistant to the chef de partie

Chef de partie or referred to as head chef in section of the kitchen

In charge of a particular section of the kitchen

Cook or Commis in French

Working under a chef de partie to understand the obligations of a station

Chef de partie

Responsibility

Saucier

In charge of the planning the sauces

Poissonnier

In demand of preparing the fish dishes

Grillardin

In demand of preparing all of the grilled dishes

Friturier

In fee of preparing all of the fried dishes

Entermetier

In charge of preparing the scorching appetizers

Garde manger

Pantry chef which responsible for the cold food such as for example salad

Boucher

In fee of preparing all of the meat

Patissier

In charge of the pastries

Tournant

Moves between sections as needed

The method I’ve chosen which is more advanced than the conventional method is cook-chill technique. Cook-chill method is food production safe-keeping and regeneration technique utilising principle of low temp control to preserve the qualities of processed food items. (Foskett & Paskins, 2011)

It is founded on the normal preparation and cooking of food accompanied by rapid chilling safe-keeping in controlled low-temperature circumstances above freezing stage of 0-3 degree Celsius and subsequently reheating immediately before consumption which is performed in the finishing kitchen. It is also used in volume catering such as hospital. In cook-chill program, they also use a traditional partie system which includes the head chef, deputy chef, chef de partie and make but much less staffs because cook-chill program does not use a huge area and require bare minimum staff to work.

Type of Chef

Roles

Head chef or in French Chef de cuisine

In fee of everything linked to your kitchen, management of personnel, menu design and style, ordering, purchasing, overall quality and kitchen budget

Deputy chef or in French Sous chef

Second in command after the head chef, direct associate to the chef de partie

Chef de partie or referred to as head chef in section of the kitchen

In charge of a particular section of your kitchen such as responsible for the reheating the chilled foodstuff.

Cook or Commis in French

Working under a chef de partie to learn the obligations of a station such as chilling the meals.

The motive I chose Cook-chill systems since it requires low capital purchase and minimum staff. Nearly every food can be cook-chilled provided that the right methods are used through the preparations. And the elements are already been prepared anticipate for the portioning unlike the traditional conventional method where that they had to prepare everything from scratch for example they had to buy the meats fresh from the market or the supplier and give it to the section to cut the meats and preparing it for portioning. The purpose of using cook-chilled system is normally to prolong its storage life which is best because the hotel also attracts the Royal Brunei In-flight Catering.

The advantages of using cook-chill program to the client are it increased variety and selection, where there is an array of cuisine available. It also improved the standard of the food because the standards are very well maintained. The services could be maintained at all time no matter staff absences because the foods are already prepared. Furthermore employing cook-chill systems are testmyprep.com fewer dependence on price fluctuation.

The disadvantages of using cook-chill system will be the textures and flavour may changes if the foods aren’t prepared carefully which can cause customer dissatisfaction. When clients aren’t satisfied, they tend to spread the news that the resort’s restaurant aren’t up to common which lead to loss of customers.

The service I’ve chosen for the hotel is American provider. American program is portions of meals are plated in your kitchen and dished up to each guest by waiter or waitress. The features of using American provider are how to write an explanatory essay it really is fast and simple and in addition inexpensive since it require fewer staffs to dished up the guest. Last but not least using American service will not require personnel to be experienced technical staff hence much less cost.

The disadvantages of using American provider is there is less showmanship which means the presentations aren’t beyond the customers expectation compared to silver service or English services. Finally using American program reduces personalized attention. Simply because there is less personnel to wait the customer which might affect the pleasure of the client.

I will compare the seven stages in food and beverages between your traditional conventional system and the cook-chill system.

Traditional conventional methods

Cook-chilled methods

Foods In

All food purchased should be of prime quality

All food purchased must be of prime quality

Storage

Most of the substances are fresh things that are bought daily therefore storage area are for the dry out ingredients only. The dried up ingredients are stored in a dry spot to ensure the qualities are maintained.

Stored correctly beneath the requirement temperatures. The decision of container must protect and in some instances enhance the quality of the product at all stages.

Preparation

All food are transferred to specific section to prepare yourself and the finished kinds are transferred to the hot kitchen.

All food must be prepared quickly under the appropriate conditions avoiding any likely cross-contamination and at the correct temperature.

Cooking

During the cooking procedure the centre of the food must reach a temperature of at least 70 degree Celsius as well as 80 degree Celsius to accomplish a greater safety margin.

During the cooking method the centre of the meals must reach a temperature of at least 70 degree Celsius and even 80 degree Celsius to accomplish a larger safety margin.

After cooking, all food must be chilled within thirty minutes of cooking and lowered to a temperature of 0-3 level Celsius within 90 moments.

Holding

All cooked food should be stored in the sizzling or wintry cupboard or placed into a tray.

All chilled cooked food should be stored in its special refrigeration area. Under no circumstances store cooked chilled product under the same conditions as fresh

products. Often monitor the temp of the merchandise regularly.

Regeneration

All food are reheated either by convection or traditional method.

All cook-chill food must be reheated as quickly as possible to a minimum temperature of 70 degree Celsius, ideally 75 degree Celsius but preferably at 80 level Celsius

Presentation

Some foods are provided in plates. While various other either presented in trays, buffet or dishes.

In some cook-chill devices the food can be chilled in multi-portion container after that plated before reheating. The portioning procedure should be carried out in a manipulated environment within 30 minutes of the food leaving the chilled store and before reheating commences at a heat range of 10 degree Celsius.

Task 2 Question

1.2) Discuss factors affecting dishes and menus for certain system

Task 2 Answer

As the supervisor of the meals and beverage for The Empire hotel and Country Club and as the dealer for the Royal Brunei In trip catering, I must discuss the elements affecting quality recipes and menus for the food and beverage system.

The first factor is about the type of menu choose for the in airline flight catering. There will be two types of menu which will be ala carte and desk d’hote. Desk d’hote is a full course meal that gives a restricted choice within each training and served at a set price (No cost Dictionary, n.d). Most airlines use desk d’hote because it offers limited menus and apply both available class and economy course. The prices are fixed which is easier for the airlines to compute their cost and include it in the ticket bills. Meals that are included in the table d’hote happen to be appetizer such as for example salad, main training course and desert.

Ala carte is where in fact the dishes are listed separately and individually priced (A la Carte, n.d). It isn’t recommendable for airlines to employ since it is inconvenient and perhaps hard for the customers to pay because they could change their cash currency to other and maybe it really is insufficient.

The best meal for in air travel will be poultry because poultry is easy to prepare in a wholesome approach by grilling, roasting, sauteing, poaching, stir-frying and baking. In line with the Dietary Guidelines for Us citizens, we should be eating lean sources of protein, including chicken. Nevertheless chicken are likely contaminated with Salmonella. Salmonella can be a bacterium that occurs primarily in the gut of the poultry which causes foodstuff poisoning (Foskett & Paskins, 2011). But we make certain it doesn’t happen by checking with our supplier and ensure that our supplier includes a certificate that shows they can legally and accredited from the federal government to operate.

Healthy eating has become a trend currently as according to a report conduct by Nielsen (2015). The percentage of adults around the globe is overweight with an increase of 30% in the last 30 years while children are 47%. Relating to statistic World Health Firm, WHO, proven that 1.6 billion adult are facing overweight and 400 million persons are obesity. That is serious problem to the people in the world. Due to this problem, consumers from around the world are starting to become more health mindful. Therefore we will modify the food into more healthier such as for example using less oil, grilling and using olive oil instead of palm oil.

Different people have different necessities. Some persons have different result when consuming meals or beverages. The risky thing is when they have food allergy which may be fatal if consume. Apart from that, the average person consumer need such as people that have special diets for instance; consumers with raised chlesterol will require low a cholesterol meals while vegetarians will be offered a vegan food. Other good examples are gluten free food, non lactose meal, low sodium meals, bland meal, high fibers meal, low protein meals, children and baby’s food (Royal Brunei Airlines, n.d.). This is why individual customer needs particular diets such as no sugars or no peanuts. The customers should notify the staffs or in their booking reservation that they want special dietary to ensure that they will receive exceptional meals with special dietary.

In accordance to Islamic laws, any Islamic airlines are not allowed to serve pork or alcoholic beverages unless it really is requested by the buyers. But since the Empire Hotel and Region Club Brunei’s cafe has Halal qualification, we will not provide any pork or alcoholic beverages.

Task 3 Question

1.3) Compare the cost and staffing implications for different systems

Task 3 Answer

Before I present my proposal to the control, I am going to make as any changes will incur cost, consequently I will compare the price and staffing implication for each and every system which is the traditional conventional approach and cook-chill method.

Traditional conventional

Cook-chill

Cost associated with products

  • Fresh ingredient has to buy daily to guarantee the freshness and prime top quality of the ingredient.
  • Products cannot last long
  • Ingredient can be kept in the chiller blaster to ensure the qualities aren’t spoiled.
  • The ingredient needs to be top quality
  • Products last long

Cost linked to the equipment used

  • Lots of equipments needed for staffs
  • chiller blaster maintenance is expensive
  • less equipments are needed

Cost associated with employing staff

  • Various skilled staff are needed
  • Work time aren’t fixed
  • Skilled personnel are needed but only few
  • Work time is minimal

From the table above, cook-chilled has verified to be much better than traditional conventional approach. From the cost connected with products, in conventional approach, the ingredients need to bought daily plus they have to prepare the ingredient right after it arrives unlike the cook-chill, ingredients are already been minimize from the supplier and ready to be chilled to ensure its quality are not degraded which save considerable time and energy of the staff. Likewise the finished merchandise of the conventional method cannot last prolonged unlike the cook-chill technique where the product can carry on at least 5 times (Foskett & Paskins, 2011).

Although the machinery for cook-chill are expensive but for long term investment it is worth because there are fewer staff needed to operate in the kitchen which means it really is easier to handle your kitchen. Furthermore, there are lesser equipments needed because the majority of the ingredients already are been prepared (James, 2012).

And lastly, simply few staffs needed for cook-chill which means fewer salaries to spend to the employee unlike the conventional method where they want more staff to operate in different area of the kitchen in fact it is hard to keep track of their good being and the task time in the traditional method is much longer because they need to prepare the substances from scratch (Royal Brunei Airlines, n.d.).

Therefore the method I have chosen is better than the hotel current approach since it is effective and better doing work environment to the hotel.

Reference

BusinessDictionary.com,. ‘What Is usually American Service? Description And Meaning’. N.p., 2015. Web. 27 Apr. 2015.

Culinarylore.com,. ‘What Is The Home Brigade? – Culinarylore.Com’. N.p., 2015. Web. 27 Apr. 2015.

Hotelambassador.co.uk,. ‘Table D’hote Menu // Wine & Dine @ Theambassador Hotel Llandudno’. N.p., 2015. Web. 28 Apr. 2015.

Singh, Hemant. ‘AMERICAN Program ~ Meals & BEVERAGE’.Fnbclasses.blogspot.com. N.p., 2010. Web. 27 Apr. 2015.

TheFreeDictionary.com,. ‘Family Design’. N.p., 2015. Web. 27 Apr. 2015.

Yourdictionary.com,. ‘Saucier Dictionary Explanation | Saucier Defined’. N.p., 2015. Web. 27 Apr. 2015.

table d’hote. (n.d.)Collins English Dictionary – Complete and Unabridged. (1991, 1994, 1998, 2000, 2003). Retrieved April 23 2015 fromhttp://www.thefreedictionary.com/table+d%27hote

a la carte. (n.d.)Collins English Dictionary – Complete and Unabridged. (1991, 1994, 1998, 2000, 2003). Retrieved April 23 2015 fromhttp://www.thefreedictionary.com/a+la+carte

Eat, We. ‘Reports | We Are What WE CONSUME | Nielsen’.Nielsen.com. N.p., 2015. Web. 23 Apr. 2015.

Flyroyalbrunei.com,. ‘Inflight Dishes – Royal Brunei Airlines Australia’. N.p., 2015. Web. 23 Apr. 2015.

Yourdictionary.com,. ‘Saucier Dictionary Classification | Saucier Defined’. N.p., 2015. Web. 27 Apr. 2015.

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