Examples of cuisine and restaurant types

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

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Developing a safety culture
Figure 3.1
3
The process of food hygiene management for food
production
Figure 3.3
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Elements of food production
Figure 3.4
5
A generic model of the food production system
Figure 3.5
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Methods of food production (1)

• Conventional
• Production using fresh foods and traditional
  cooking methods
• Convenience
• Production using mainly convenience foods
• Call order
• Food is cooked to order either from customer
  (cafeterias) or from waiter
• Production area often open to customer area

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Methods of food production (2)

• Continuous flow
• Production line approach
• Different parts of the process may be separated
  (e.g. fast food)
• Centralised
• Production not directly linked to service
• Foods are held and distributed to separate
  service areas
• Cook-chill
• Food production storage and regeneration using
  low temperature control to preserve processed
  food.

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Methods of food production (3)

• Cook-freeze
• Production, storage and regeneration using
  freezing to control and preserve qualities of
  processed food
• Requires special processes to assist freezing
• Sous-vide
• Production, storage and regeneration using sealed
  vacuum to control and preserve qualities of
  processed food
• Assembly kitchen
• System based on using latest technological
  developments in manufacturing and conservation of
  food products

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The control cycle of daily operation
Figure 3.6
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Space allocation (1)
Figure 5.1(a) Courtesy of Croners Catering
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Space allocation (2)
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The service sequence

1. Preparation for service
2. Taking orders
3. The service of food and drink
4. Billing
5. Clearing
6. Dishwashing
7. Clearing following service

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The customer process

1. Service at a laid cover.
2. Assisted service part service at a laid cover
   and part self-service
3. Self service
4. Service at a single point (ordering, receipt of
   order and payment
5. Specialised service or service in situ

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Simple categorisation of the customer process
Table 6.1
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Customer service v. resource productivity
Customer service Resource
productivity
Figure 6.1