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FOOD PRODUCTION MANAGEMENT

Saturday, December 13, 2014. FOOD PRESENTATION IN THE KITCHEN. FOOD PRESENTATION IN THE KITCHEN. METHODS OF ACHIEVING GOOD APPEARANCE. Good appearance can be accomplished by. 1 Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce. 3 Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.

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FOOD PRODUCTION MANAGEMENT | kitchenmanagement.blogspot.com Reviews

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Saturday, December 13, 2014. FOOD PRESENTATION IN THE KITCHEN. FOOD PRESENTATION IN THE KITCHEN. METHODS OF ACHIEVING GOOD APPEARANCE. Good appearance can be accomplished by. 1 Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce. 3 Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.

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FOOD PRODUCTION MANAGEMENT | kitchenmanagement.blogspot.com Reviews

https://kitchenmanagement.blogspot.com

Saturday, December 13, 2014. FOOD PRESENTATION IN THE KITCHEN. FOOD PRESENTATION IN THE KITCHEN. METHODS OF ACHIEVING GOOD APPEARANCE. Good appearance can be accomplished by. 1 Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce. 3 Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.

INTERNAL PAGES

kitchenmanagement.blogspot.com

1

FOOD PRODUCTION MANAGEMENT: COOPERATION WITH OTHER DEPARTMENTS

http://kitchenmanagement.blogspot.com/2011/03/cooperation-with-other-departments_4712.html

Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. A) Staff uniforms, dusters. B) Cleaning of working areas. 4 With Engineering and maintenance. A) Proper coordination should be there between the two depts. For care, maintenance and regular check up of all heavy equipment in the kitchen. A) Kitchen depends on stores for non-perishable and grocery items. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS.

2

FOOD PRODUCTION MANAGEMENT: COOPERATION WITH OTHER DEPARTMENTS

http://kitchenmanagement.blogspot.com/2011/03/cooperation-with-other-departments_03.html

Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. 2 With Front Office. A) Kitchen should always be informed by front office for. Ii VIP’s in the house. Iii Special attention guest (SPATT). B) Forecasting can be done by going through reservation charts. C) FO can suggest the guests where to have food of their liking to promote sales. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS.

3

FOOD PRODUCTION MANAGEMENT: COOPERATION WITH OTHER DEPARTMENTS

http://kitchenmanagement.blogspot.com/2011/03/cooperation-with-other-departments.html

Thursday, March 3, 2011. COOPERATION WITH OTHER DEPARTMENTS. 1 With F and B Services:. A) Both the department heads sit together to plan the menu for their outlets, banquets and also make necessary changes as and when required. B) A good amount of cooperation and understanding is required within these two departments to ensure good service to the guest. C) Coordination is also required for. Iii Day’s special menu. Iv Not available items. V Banquets (information and Replenishment of buffet dishes).

4

FOOD PRODUCTION MANAGEMENT: CLASSICAL KITCHEN BRIGADE

http://kitchenmanagement.blogspot.com/2011/03/classical-kitchen-brigade.html

Thursday, March 3, 2011. Chef Petite de jeuner. Subscribe to: Post Comments (Atom). ATTITUDE and BEHAVIOUR IN THE KITCHEN. LEVELS OF SKILLS and EXPERIENCE. COOPERATION WITH OTHER DEPARTMENTS. COOPERATION WITH OTHER DEPARTMENTS. Director at Sopan Institute of Science, Technology and Management. View my complete profile. Please feel free to contact us for any query and detail at hemant23@gmail.com. Simple template. Powered by Blogger.

5

FOOD PRODUCTION MANAGEMENT: ATTITUDE & BEHAVIOUR IN THE KITCHEN

http://kitchenmanagement.blogspot.com/2011/03/attitude-behaviour-in-kitchen.html

Wednesday, March 2, 2011. ATTITUDE and BEHAVIOUR IN THE KITCHEN. The kitchen staff handles food. They must follow the basics of personal hygiene. Clean and trimmed nails. Clean and well fit uniform. Sneezing and coughing near the food should never be done. Footwear should be safe, because so many times the floor is wet. General information regarding personal hygiene and hygiene of the working area should be there. Labels: FOOD PRODUCTION BASICS. April 26, 2011 at 3:23 AM. Hemant Kr. Singh.

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kitchenmanagement.blogspot.com

FOOD PRODUCTION MANAGEMENT

Saturday, December 13, 2014. FOOD PRESENTATION IN THE KITCHEN. FOOD PRESENTATION IN THE KITCHEN. METHODS OF ACHIEVING GOOD APPEARANCE. Good appearance can be accomplished by. 1 Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce. 3 Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.

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