qso-module1

Food Service Systems

The business of making and preparing food and drink, encompassing places, institutions, and companies that provide meals eaten away from home.

Culinary Arts

The art of preparing, cooking, and presenting food, with a history related to the organization of chefs and cooks.

Conventional Food Service System

A food service system where ingredients are assembled and food is produced onsite, held either heated or chilled, and served to customers.

Commissary Food Service System

Food is prepared centrally at one location and distributed to various outlets for final preparation and service.

Ready-Prepared Food Service System

Food items are prepared in advance, held frozen or chilled, reheated, and served to customers.

Assembly-Serve Food Service System

Food is purchased nearly fully prepared, requiring only reheating and serving, typically found in environments where labor is scarce.

Executive Chef

The head of a food kitchen responsible for all aspects of food production including menu planning, purchasing, and staff management.

Sous Chef

The assistant to the executive chef responsible for the actual production of food and supervising the kitchen staff.

Brigade System

A system developed by Auguste Escoffier for organizing kitchen staff and operations into specialized roles.

Line Cook

Cooks who prepare or finish hot à la carte items during service in a restaurant and work on the line.

Skill Levels in Kitchen Organization

Grouped into three categories: Supervisory, Skilled and Technical, and Entry Level.

Hazard Analysis Critical Control Point (HACCP)

A systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.

Demand Fluctuation

Varying periods of demand in the food service industry, such as peak times during meals.

Food Safety

The handling, preparation, and storage of food in a manner intended to prevent foodborne illness.

Menu Planning

The process of designing menus to reflect food trends, customer preferences, and business goals.

Inventory Control

The process of inventory management for food products to ensure an efficient supply and minimize wastage.

Equipment Suppliers

Businesses that provide cooking equipment and kitchen tools necessary for food service operations.

Food suppliers

Companies that provide food products, often sourcing from farms or food production corporations.