Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.1 Examples of cuisine and restaurant types Bistro Brasserie Farmhouse cooking Country house hotel cooking Classic/haute cuisine Ethnic Health food and vegetarian Popular catering and fast-foods New/modern British/French Fusion / Eclectic Cuisine

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.2 Developing a safety culture Figure 3.1

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.3 The process of food hygiene management for food production Figure 3.3

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.4 Elements of food production Figure 3.4 Blend

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.5 A generic model of the food production system Figure 3.5

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.6 Methods of food production (1) 1.Conventional Production using fresh foods and traditional cooking methods 2.Convenience Production using mainly convenience foods 3. Call order Food is cooked to order either from customer (cafeterias) or from waiter Production area often open to customer area

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.7 Methods of food production (2) 4.Continuous flow Production line approach Different parts of the process may be separated (e.g. fast food) 5.Centralised Production not directly linked to service Foods are ‘held’ and distributed to separate service areas 6.Cook-chill Food production storage and regeneration using low temperature control to preserve processed food.

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.8 Methods of food production (3) 7.Cook-freeze Production, storage and regeneration using freezing to control and preserve qualities of processed food Requires special processes to assist freezing 8.Sous-vide Production, storage and regeneration using sealed vacuum to control and preserve qualities of processed food 9.Assembly kitchen System based on using latest technological developments in manufacturing and conservation of food products

Cousins et al: Food and Beverage Management, 2 nd edition © Pearson Education Limited 2003 OHT 3.9 The control cycle of daily operation Figure 3.6