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

2. Developing a safety culture
Figure 3.1

3. The process of food hygiene management for food production
Figure 3.3

4. Elements of food production
Blend
Figure 3.4

5. A generic model of the food production system
Figure 3.5

6. Methods of food production (1)
Conventional
Production using fresh foods and traditional cooking methods
Convenience
Production using mainly convenience foods
Call order
Food is cooked to order either from customer (cafeterias) or from waiter
Production area often open to customer area

7. Methods of food production (2)
Continuous flow
Production line approach
Different parts of the process may be separated (e.g. fast food)
Centralised
Production not directly linked to service
Foods are ‘held’ and distributed to separate service areas
Cook-chill
Food production storage and regeneration using low temperature control to preserve processed food.

8. Methods of food production (3)
Cook-freeze
Production, storage and regeneration using freezing to control and preserve qualities of processed food
Requires special processes to assist freezing
Sous-vide
Production, storage and regeneration using sealed vacuum to control and preserve qualities of processed food
Assembly kitchen
System based on using latest technological developments in manufacturing and conservation of food products

9. The control cycle of daily operation
Figure 3.6

10. Space allocation (1)
Figure 5.1(a)
Courtesy of Croner’s Catering

11. Space allocation (2)

12. The service sequence Preparation for service Taking orders
The service of food and drink
Billing
Clearing
Dishwashing
Clearing following service

13. The customer process Service at a laid cover.
Assisted service – part service at a laid cover and part self-service
Self service
Service at a single point (ordering, receipt of order and payment
Specialised service or service in situ

14. Simple categorisation of the customer process
Table 6.1

15. Customer service v. resource productivity
Customer service Resource productivity
Figure 6.1