According to Godfrey and Clarke 2000, food production is the process of transforming raw ingredients into prepared food products. In other words may be defined as the process of transformation of raw, se-mi-prepared, or prepared foodstuffs.
According to Nelson College London Unit Handbook, they are 8 methods of food productions:
• Traditional
• Batch cooking
• Call-order
• Centralised
• Cook-chill
• Cook-freeze
• Sous-vide
• Assembly kitchens
But only 3 methods will be discussed here.
1. Traditional method:
According to Hall 2000, In the conventional parties method, the majority of food is purchased raw, very little falling into what we now call the ‘’convenience foods’’ category. Facilities are provided for the receipt and storage of …show more content…
3. Cook-chill method:
This method is a catering system based on normal preparation and cooking of food followed by rapid chilling and storage says NCL handbook. The cooking of meals at a central factory, rapidly chilling them for storage until they are needed it 's a process of cook-chill method. Cook chill foods need to be packed in shallow trays to make more efficient. And the method is similar to cook-freeze apart from refrigeration temperatures. for English Dictionary Cook-chill method is the process of rapid cooling of a substance for the purpose of preservation.
According to Nelson College London Unit Handbook, food and beverage has 8 service systems:
• A la Carte
• Counter/Buffet service
• Family service
• Flambé service
• Silver service
• Specialist food service
• Table/Plate service
• Table d 'hôtel
This task will consider and discuss only 3 most popular systems,
1. A la …show more content…
The buffet is the most popular method of food service that is a modification of true-service. The food is attractively displayed, on one or a series of tables and presentation is an all-important factor. According to apetito.co.uk "a combination of hot and cold food is what we call Buffet". this is the most suitable service system for conference, restaurants, for special sales, hotels, events, promotions etc...
The buffet has always a fixed price that every customers pay and can return to serve themselves to the buffet table, as they want. this service (Buffet) also enables a facility to feed a large numbers of people in a given time with less staff requirements wrote Baraban and Durocher 2010.
Advantage for buffet service are: different food choice for customers, customers are part of the process (self service), and service staffs require less skill. Compared with other types of service. The buffet service method has a higher food cost, and labour in the Kitchen.
Disadvantages of this service system are: food can be affected by bacteria, queuing (customers have to wait for their turn to serve themselves.) wrote Atkins, Peter, Oddy, Derek J, Amilien and
According to Nelson College London Unit Handbook, they are 8 methods of food productions:
• Traditional
• Batch cooking
• Call-order
• Centralised
• Cook-chill
• Cook-freeze
• Sous-vide
• Assembly kitchens
But only 3 methods will be discussed here.
1. Traditional method:
According to Hall 2000, In the conventional parties method, the majority of food is purchased raw, very little falling into what we now call the ‘’convenience foods’’ category. Facilities are provided for the receipt and storage of …show more content…
3. Cook-chill method:
This method is a catering system based on normal preparation and cooking of food followed by rapid chilling and storage says NCL handbook. The cooking of meals at a central factory, rapidly chilling them for storage until they are needed it 's a process of cook-chill method. Cook chill foods need to be packed in shallow trays to make more efficient. And the method is similar to cook-freeze apart from refrigeration temperatures. for English Dictionary Cook-chill method is the process of rapid cooling of a substance for the purpose of preservation.
According to Nelson College London Unit Handbook, food and beverage has 8 service systems:
• A la Carte
• Counter/Buffet service
• Family service
• Flambé service
• Silver service
• Specialist food service
• Table/Plate service
• Table d 'hôtel
This task will consider and discuss only 3 most popular systems,
1. A la …show more content…
The buffet is the most popular method of food service that is a modification of true-service. The food is attractively displayed, on one or a series of tables and presentation is an all-important factor. According to apetito.co.uk "a combination of hot and cold food is what we call Buffet". this is the most suitable service system for conference, restaurants, for special sales, hotels, events, promotions etc...
The buffet has always a fixed price that every customers pay and can return to serve themselves to the buffet table, as they want. this service (Buffet) also enables a facility to feed a large numbers of people in a given time with less staff requirements wrote Baraban and Durocher 2010.
Advantage for buffet service are: different food choice for customers, customers are part of the process (self service), and service staffs require less skill. Compared with other types of service. The buffet service method has a higher food cost, and labour in the Kitchen.
Disadvantages of this service system are: food can be affected by bacteria, queuing (customers have to wait for their turn to serve themselves.) wrote Atkins, Peter, Oddy, Derek J, Amilien and