Food is one of the most important requirements of every being. There are many reasons for that; we need it to stay alive, get energy, and get the best food pictures on Instagram. Admit it, we all have such friends who won't let anyone eat before they've gotten the best picture or are you that friend? But have you wondered what exactly lies behind the scenes of these popular food providers? The operations behind your favourite food chain? Let's learn it together.
"Food is among life's greatest pleasures, but we've come
to this very miserable place where we've turned the food
into an opponent and something to fear."
Quote by Jamie Oliver
Coordinate cooking operations is when food is cooked in bulk for many people. Also, in coordinated cooking, food is produced in food production systems rather than being prepared separately in batches. Aspiring chefs and hoteliers usually pursue this course. You will learn the skills required for operating a commercial kitchen smoothly. You can also learn various catering management techniques and how each step of catering control works. It will enable you to plan, analyse and execute the requirement in a budget.
The three basic steps involved in coordinated cooking operations are:
These basic steps are a part of every coordinated cooking operation and kitchen management. Every head chef, kitchen manager, and hotelier need to go through all these steps to learn effective management skills and develop newer recipes.
The kitchen may be the centre of all the cooking operations. Well, of course, all the "cooking" takes place there, but all that will be less important without the people who serve the food and the material suppliers. Various factors help the kitchen manager coordinate the cooking process to execute the requirements swiftly and efficiently. The kitchen works with various other departments that play a vital role in completing the cooking operation and delivering it to the consumers. A few of such departments are:
Companies or people who supply and replenish the required food production materials are very important. The kitchen managers are responsible for keeping good communication with the suppliers and scheduling the time for supply. The ingredients are occasionally required in more quantities and urgencies; the suppliers are responsible for providing the same. Hence the kitchen managers must communicate with the suppliers and inform them about the supply quantity.
Next, hygiene is crucial in coordinated cooking operations and any form of cooking. You must wonder who oversees the hygiene levels in a kitchen? As sanitisation is a very important factor in ensuring the safety of the consumers, there are designated local authorities that monitor this. The local food inspector from food and sanitisation authorities visits large kitchens and restaurants for inspections and auditing the hygiene. It is the kitchen manager's or the head chef's responsibility to maintain proper hygiene; any failure to maintain such will result in the closure of the business.
In the culinary world, 'fresh cook' refers to a
meal that has not been kept cold or heated for a
long period, reheated, or produced from leftovers.
The term "fresh" is now used interchangeably to
refer to unprocessed fruits and vegetables.
The kitchen staff must wear clean uniforms, and aprons use clean utensils. The housekeeping staff is responsible for supplying clean clothes and kitchen items. Also, the housekeeping carries out pest control and sanitisation at regular intervals. Also, the attractive decorations you see on various occasions are done by the housekeeping staff.
The front desk is responsible for communicating with the kitchen staff and the suppliers when accepting deliveries. They also informed the managers of any special occasions and expected guests to help them prepare the required food and drinks accordingly.
The sales and marketing department helps promote the menu and the various products offered in the restaurant. The sales department works to increase the profit for the company, and the marketing department promotes the business through various mediums and special food offers. Kitchen managers work with these departments to discuss the improvements that can be made to the menu or the business in general to improve revenue.
These are a few departments that the kitchen manager works with closely to ensure service quality and effective management. We've learned the basics of coordinating cooking operations and the various important departments that help keep the service up and running smoothly. If you need assignment help in the UK, enrol today on our website to avail our high-quality service at the best prices.
This FAQ is one of the most recurring questions you and many other similar students pursuing culinary practice ask. A cooking logbook is where the writer compiles all the recipes in a detailed manner. When composing a cooking logbook, you need to list down the recipes with all the required materials, processes and the overall cost of each of those recipes. The basic format of a logbook comprises:
A table d'hôte menu is a food service menu that
offers multi-course food with limited options for
a preset total price. Also called a prix fixe meal.
These are the most important and basic steps to composing a logbook. You might feel that it is similar to a cookbook, but it is more comprehensive and includes the responsibilities of each of the kitchen staff. A logbook helps each staff member coordinate cooking to learn and work efficiently.
SITHKOP005 coordinate cooking operations assignment samples
Movies often show a head chef ordering people around in a fancy kitchen in some rich European country, but the process behind a culinary operation is way different and detailed. Each staff member of the kitchen knows their responsibilities and works hard with their team to execute them effectively. Even one person slacking can result in a disturbance in the process, which will directly affect the customer. Such culinary practices require utmost attention and zeal for preparing the best food.
Candy Thermometers, Steak Thermometers, Stove
Thermometers, and Fridge Thermometers are among
the several types of thermometers used in cooking.
All these are used for different purposes and various
types of dishes.
Now that you have learned how to compose a logbook and how the kitchen and various other departments deliver good food to the customers. You can learn more and discuss other important coordinating cooking operations assessment topics with our subject matter experts. Get assignment help in the UK at the My Assignment Services; it's quick and affordable; enrol today.
Syd Howell writes blogs and articles for students to aid them in their humanities assignments. Earning a reputation in assignment writing, he is known in the assignment help industry for his contributions in the field of social policy and promotion of creative and cultural industries studies in the United Kingdom universities. He provides students with assignment writing help and academic guidance in subjects ranging from history and linguistics to modern languages. Syd has been a humanity consultant with My Assignment Services before becoming a part of the assignment writing team.
Doing your Assignment with our resources is simple, take Expert assistance to ensure HD Grades. Here you Go....