TDC103 KITCHEN ORGANIZATION ( chapter 7)

TDC 103 KITCHEN ORGANIZATION

CHAPTER 7

CATERING AND FOOD SERVICE SYSTEM

hello everyone ! so yesterday is our last class for my second sem ! 

our last presentation will be on 17 Dec 2018 which is chef week, i am so excited😂 ! evennnnn I will be the model of the chef week for my group 😭 

okay , so lets start do revision for final exam !!! 

Today, I will share about Catering and food service system that I've learnt yesterday .

💥Before I start, I want to apology to all my classmate and Chef Naim because I cough and it maybe disturbing the class😅 

7.1 FOUR MAJOR SYSTEM IN FOOD SERVICE 

• CONVENTIONAL

-food prepared and will be eaten at the same place

-semi-prepare food 

-low cost

-eg: restaurant & hotel

• COMMISSARY

-food prepare in central kitchen

-different site

-usually at industrial sector such as hospital

• READY PREPARE

-food prepared and serve later

-3 main technology (cook-freeze) (cook-chill) (sousvide)

-flight airline caterer 

• ASSEMBLY SERVED

-pre-prepared food in the premises

-fast food

-eg- kfc

7.2 TYPE OF MENU

• A la carte - should have list of menu with price. different menu,different prices. 

          -allow customer to choose

         - food cooked to order

• Table d'hote ( pronounce : table doht ) - consist appetizer,main course,dessert 

           - fixed and limited number of courses

           - meal served for each course at the sime time.

• function menu- they have an birthday party, so they will list what menu will be served that suitable with birthday party.

          -4 to 8 courses depend on budget

          - fixed price

          - little to no choice.

• cycle menu- usually, after 4 times change menu,they will repeat the menu again.

          -fixed meals which rotated over time

          -campus,hospital

          -limited and 3 meal a day

          - give balanced diet

            eg : week1 ( 1 set rice + fried chicken + vege)  

                   week 2 ( 1 set rice + fish + vege )

7.3 FACTORS AFFECTING MENU PLANNING

7.3.1 PRACTICAL ASPECT

• type of meal prepared
• type of kitchen and equipment available - if you serve more than 500 people,you should have big kitchen and large equipment.
• skills & capabilities of staff - if your kitchen was too small, you can serve just 100 people only,depend on your  staff's ability 

7.3.2 GASTRONOMIC ASPECT

• balance from color, flavor and texture 

7.3.3 ECONOMICAL ASPECT

• standardized recipe - follow the standard and recipe 
• portion control - control the portion so, you can get the profit easily.
• menu pricing - control cost, depends on your budget and price the food with the budget of the ingredients

7.3.4 TARGET CUSTOMER

• give customer what they want.
• focus to " with who this food will be served " 
• food habit and preference ( family attitudes/ethnic/regional/traditional)

7.3.5 PRICING

• amount of product - the portion
• quality of the product
• consistency
• unique of food
• product options
• service convenience- speed services

 -end of the chapter-

Before end of this second sem, i would like to apology for anything such as my english😂😂 and I hope that all of us from students culinary art will get excellent result to make sure, our parents,and our lecturer proud of us !

 " the struggle you're today is developing strength you need for tomorrow "

happybellywithsajidah