Professional Kitchen Manager ch. 1

commercial food service operations

• hotel food services

• restaurants

• retail shops

• bars/lounges

non-commercial food service operations

• self-operated

• education

• healthcare

• military services

• business/industry

non-commercial contact management company-operated food service operations

• religious

• charitable

• correctional

• public transportation

restaurant management organization

• general manager —> accountant

  • kitchen manager — dining room manager — beverage manager

    • cooks — stewards

    • receptionist — servers — buspersons

    • bartenders — lounge servers

food service operation

• purchasing —> receiving —> storing —> issuing —> production

  • preparing —> cooking —> holding

kitchen managers

• the concept of hospitality means being respectful and helpful to people

• in today’s food service operations, almost every staff member serves a guest or serves someone who serves a guest

• your own opinion of a food service operation relates to the quality of the food you receive and how you receive it (service)

to ensure quality emphasis, kitchen managers should:

1. know who the guests are

2. determine what guests want beyond the basics

3. discover practical ways to make changes that better please the guests

4. train and empower employees to please the guests

5. implement revised procedures

6. evaluate and change service delivery systems as needed

sanitation is a concern

• during purchasing

• during receiving

• during storing

• during production

• after food production

• when managing left-overs

• when cleaning-up

temperature control

kitchen managers always maintain the proper temperatures when handling food products. recommended storage temperatures are:

• refrigerated food storage - 41*F or below

• frozen food storage - 0*F or below

• dry food storage - 50*F - 70*F

HACCP System

1. assess hazards

2. identify critical control points

3. define ccp limits

4. monitor ccps

5. implement corrective actions when critical limits are exceeded

6. establish record keeping system

7. verify HACCP system success

pest management program

• identification

• sanitation

• use of pest management control procedures

• evaluation of effectiveness

importance of safety concerns

• many reported and unreported cases of accidents injure employees and guests

• kitchen managers do not want to harm anyone

• government agencies develop safety laws that, if violated, can lead to warnings, fines, and losing the food service operation

• the operation’s reputation is affected by how it treats employees and guests

• lawsuits filed by those who say they’ve been injured will cost the food service operation much time and large fees for legal advice

employee role in restaurant safety

• use work practices that consider safety concerns and never take safety short-cuts

• be alert about and report safety concerns

• help protect teammates from safety problems

• avoid the “that’s not my job” attitude

• know about material safety data sheets that tell how to safely use chemicals

• maintain their own health so it does not threaten guests or fellow employees

common food service injuries

• sprains and strains from falls, improper lifting, slips and trips, and bending, climbing, crawling, reaching, and twisting

• cuts and lacerations. many productions personnel work with knives and risk a cut injury

• heat burns and scalds. food production personnel may work with hot equipment

accidents can occur in all kitchen areas

• receiving, storing, and issuing

• food preparation

• cooking

• clean-up

fire extinguishers

• four main types are water, foam, carbon dioxide, and dry chemical.

• dry chemical are further classified into sodium or potassium bicarbonate and multi-purpose ABC.

• there are four types of classes, for different types of fires and which extinguishers should be used for which type of fire

listening to a telephone bomb threat

• identity

• voice characteristics

• did the caller appear intoxicated, stutter or lisp?

• grasp of English language

• language accent

• composure

• background noises including street noises, airplanes, animals, “party” atmosphere or quiet