Develop and Update Hospitality Industry Knowledge

St Peters Lutheran College Hospitality THHHCO01B: Develop and Update Hospitality Industry Knowledge

A little diversion for you…….

Situations where kitchens are located ,[object Object],[object Object]

Establishments involved in food production ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Food production kitchens vary in size, output, staffing levels, hours of operation, levels of staff experience, available equipment and capacity of equipment . Lets look closely at some examples:

Fine dining restaurants ,[object Object],[object Object],[object Object]

Fine dining restaurants cont’d ,[object Object],[object Object]

Kershaw House ; Rockhampton ,[object Object]

Fine Dining Restaurants cont’d ,[object Object],[object Object],[object Object]

Layout of a fine dining kitchen ,[object Object],[object Object],[object Object]

Hyatt Regency Sanctuary Cove: The Fireplace Restaurant

Mise en place :A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

A la Carte / Bistro restaurant ,[object Object],[object Object],[object Object]

A la carte restaurants cont’d ,[object Object],[object Object]

A la carte restaurant cont’d ,[object Object],[object Object],[object Object]

The travel industry ,[object Object],[object Object],[object Object]

Travel Industry cont’d ,[object Object],[object Object],[object Object]

Railway Food ,[object Object],[object Object]

Railway kitchens ,[object Object],[object Object]

Hospitals and prisons ,[object Object],[object Object]

Prison and Hospital Kitchens ,[object Object],[object Object]

Outside Catering ,[object Object],[object Object],

Outside Catering cont’d ,[object Object],[object Object]

Outside catering cont’d ,[object Object],[object Object]

So lets take a closer look at the types of kitchens and how they are organised….

The Kitchen ,[object Object],[object Object],[object Object],[object Object]

Kitchen layout ,[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Food Flow ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Receipt of goods ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Food preparation areas ,[object Object],[object Object]

Cooking Areas ,[object Object],[object Object]

Service Areas ,[object Object],[object Object]

Cleaning and washing areas ,[object Object]

Develop and Update Hospitality Industry Knowledge

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