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INTROCTION TO CATERING PREMISES
| Institution | TVET |
| Course | Certificate in Food... |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 37 Pages |
| File Size | 819.08 KB |
| Views | 2739 |
| Downloads | 0 |
| Price: |
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Description
INTRODUCTION TO CATERING PREMISES
Definition of terms
1. Plant and premises- a plant is a building area mainly used by industries and
premises are slightly smaller than plant
2. Catering outlets- they are various sectors of catering industries where activities
take place
3. Catering systems- are various methods used in preparation, production and
service of food and beverage e.g. cook freeze, convectional cooking
4. Work flow – sequence in which activities follow one another and should be
easy for the work force to follow
5. Building fabrics – materials used to construct a building or a plant e.g. stones,
timber, iron sheet
6. Catering processes – the flow of items from one department to another e.g
receiving goods – storing – issuing – production/preparation and selling
Objectives of catering management
1. Assists the catering to understand the systems of catering layout and the
arrangement of property e.g. large equipment
2. Assist on how to use catering equipment correctly and specifically
3. Helps caterer to be able to select appropriate equipment for a particular catering
outlet
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