Knowledge requirements

2.1 Explain the main consideration in the design & lay out of the food production work
place.
ENVIROMENT, CYCLE, HIGH TECHNOLOGY, EQUIPMENT, STAFF, OUT PUT.
OUTPUT:-
• Before all the steps to be executed we have to deal with Menu planning.
Under Menu Planning Plan your menu early in the game. This will decide what
kind of menu is to be produced that is table d’ hote`(simple) or a` la carte
(complex).
• Staff hires and equipment purchases & other important decisions depend upon
this. As per the menu the skill of the staff is demanded if the menu is simple then
the simple staff with the limited technical know-how will do.
• It will only decide whether processed commodities are used or food material is
used from the scratch.
• It will also decide which cooking process would be used most of the time. Like in
the menu which has most of the items to be steamed then the pressure steaming
equipments would be used. And hence they will demand for more extraction
units.
• Menu planning will only decide that how many people restaurant can serve. This
would be most important factor in this aspect.
• Style as what out lay be used in the kitchen it should be made by keeping in the
mind that it involves minimum back tracking, and ease in work flow.
1. Island Grouping:- In this arrangement the equipment is placed back to
back in the center of the cooking area. It needs sufficient space to allow
for this, including adequate gang ways around the equipment and space to
put other equipments along the place.
2. Wall setting: - This involves sitting the equipment along the wall. This
alternative is used in the kitchen where there is less space to move around
in the smaller sites.
3. L or U shaped lay out: - these kinds of the setting discourage the entry of
the unauthorized person in the section & hence promote the work
efficiency. Their should be enough place to carry out the task smoothly.
For example if we are using the ovens then we need to open the doors &
use the trolley to carry the trays. So their should be enough space that all
the process can be carried out smoothly.
Environment should cover these must factors such as:-
• Space Their should be enough space that the team can perform their tasks without
the hassle& accidents in the kitchen. Their should be adequate room, for the
machinery and all the other ingredients used in the process.
• Ventilation it is important because the commercial kitchens emits large amount
of the fumes, vapours, heat, etc.Which are must to maintain the healthy
environment. Air should be extracted from the cooking & subsidiary areas at
constant rate. Amount of the air pumped in the kitchen should be slightly less then
the air pumped in the kitchen. Maintaing the negative pressure in the
environment. Airflow rates Generally the aim should be to completely change the
 air in the kitchen 20-30 times an hour depending on type of cooking process being
carried out in the kitchen. It is possible to recommend air change rate up to 120
per hour in small low ceiling basement kitchen. Canopies are used to extract the
air from the kitchen they are installed right above the equipment. They are made
of stainless steel & are fitted with the filters to extract the oil from the air, they
should be changed on the regular bases to let the extraction system work
efficiently. The under side of the canopy should be placed 2 meter above the floor
level.
• Light: - Their should be adequate lighting in the work place therefore the
staff can perform their duty nicely. Adequate lightning help them to judge the
right color of the food & quality of the ingredients used. It also helps the staff
to keep the premises clean. It donot put the stress on the eyes & hence reduce
the fatigue on the eyes. Where ever possible an ample use of the natural
lightning should be done. Minimum legal level of the of light is 20 lumens per
sq ft with up to 38 lumens preferable in all the areas.
• Walls: - Walls should be strong, smooth, impervious, washable & light
in the color. The joints around the wall should be rounded for ease of
cleaning. Suitable wall surface should be used including ceramic tiles, heat
resistant plastic sheets, stainless steel sheeting, & resin-bonded fiber glass.
These walls should be easily cleaned with warm water & detergent on
periodic bases.
• Ceiling: - Ceilings must be free from any cracks, narrow openings,
flakes, etc & should be strong, smooth, impervious, and washable. As these
can harbor the dirt and oil hence attract the infestation of pests, etc.
• Noise level: - any kind of the loud noise should be avoided in the kitchen.
As there is already much nose produced by the different equipment used such
as canopies, exhausts, food procesers, etc. Noise can be reduced by continues
oiling of the machine and taking other common sense derived actions. In ideal
conditions conversation should be possible within 4meter (13ft).
• Floors:- Kitchen is the place where there is considerable wear & tear is
involved therefore it should be, Capable of being easily cleaned; Smooth but
not slippery;Even;without cracks or open joints; impervious(non-absorbent)
Cycle:-
Design & layout shell be done with the consideration of the proper cycle taking
place. Cycle should be made as such to increases the out put & utilize the
resources efficiently & hence economizing the operations.
Working method: - For example if the main operation is to make pizzas only in
the kitchen then the work should take place from one direction.
1. That is first dough would be made in the dough machine
2. it is brought on to the platforms kneaded
3. then put in the refrigerator for proving
4. removed and rolled out put in the trays
5. toppings & sauce are arranged on the base
6. Finally put in the oven
During all these steps there is proper flow of the task. All the equipments shell be close to
the cook, as he do not have to back track. That is oven is at one end and the refrigerator
unit at the end. All the units should be at the arm distance so that he can perform his task
by ease and fatigue.
Food safety:-This is one of the crucial points to be kept in the mind. As production take
place heaps of waste is produced.
1. To discard that waste their should be proper system. All the refuse shell never
comes in the direct contact with the food production area.
2. Their should be proper cycle, timing to clean & sanitized the kitchen thoroughly.
If it is not done then there are good chances of food getting contaminated.
3. The stock rotation cycle in the store & cold room shell be used in first in first
out bases. This cycle reduce the wastage of material & reduce the chance of food
poisoning.
Kitchen equipment:-
Kitchen equipment can be conveniently grouped into five categories on bases of their
uses;
Storage-, preparation-, cooking-, accessory- and service equipment.
All these equipment should be carefully selected as per the menu, budget in
hand, space, easy cleaning, maintainance, availability of spare parts, speed, etc
& other factors.
Study all equipment available, manufacturer, source, and compatibility with
local standards in force.
Storage equipment consists of industrial food-grade shelving. It may be wire
or solid. Wire shelving is appropriate for canned goods or boxes, solid
shelving is required in refrigerators and freezers. They are easy to clean. All
shelving must be arranged appropriately to facilitate adequate air circulation.
There are upright, chest, and walk-in freezers. Chest freezers preserve cold air
but utilize more floor space, whereas upright freezes use less floor space but
allow cold air to escape rapidly each time the door is opened.
Walk-in freezers are recommended for operations using considerable amounts
of frozen foods. Freezers can be purchased pre-fabricated, modular, or be
custom -made. In every walk-in installation, care should be taken to position
the freezer to open into a refrigerator in order to preserve at least part of the
cold air, which inevitably escapes each time the door is opened. (Cold air
costs three times as much as warm air)
There are standard- or blast freezers for quick freezing of vegetables or plated
food. Cryogenic freezers use liquid nitrogen or carbon dioxide and freeze fast.

They are recommended for hospitals and institutions feeding large numbers of
people at set times

REFRIGERATORS
Refrigerators prevent bacterial growth and prolong the shelf life of
perishable foods. There are electricity or gas fuelled, reach-in, roll-in, drawer
and walk-in refrigerators. Electricity powered refrigerators are the most
common.
Reach-in and walk-in refrigerators are readily available in a variety of sizes
and configurations. Walk-in refrigerators can be specified modular or custom
made. Drawer and roll-in refrigerators are practical and save labour but must
be custom manufactured and expensive.
All commercial refrigerators must be equipped with thermostats both inside
and out. Interiors of all must be easy to reach, clean, and well lit.. Walk-in
refrigerators must have non-slip floors and equipped to open from inside and
outside. All doors must be airtight and equipped with self-closing mechanisms
to minimize cold air loss.
A well-designed compressor maintenance programme will help prolong
usable life. Wooden storage shelving is not recommended. Tempering
refrigerators to re-thermalize plated frozen food is practical in hospital and
correctional institutions.

PREPARATION EQUIPMENT - constitute all equipment employed in food

preparation (chopping, dicing, cubing, peeling, slicing, mixing, processing).
They speed up all these functions, reduce labour, facilitate quality control and
promote consistency.
Specify sturdy brands, backed up by a good supply of spare parts, warranties,
guarantees and service. Foreign suppliers should be specified only if local
manufacturers are inadequate or do not exist.
Their should be proper guards in place to reduce the accidents.

COOKING EQUIPMENT. All equipment used in cooking fall under this

category, and may be fuelled by electricity, propane, natural gas, oil, wood,
or steam .
The fuel must be selected with due care according to availability and style of
cooking being envisaged.
Steam generators are available, so are cooking equipment with self steam
generating installations.
Always specify cooking equipment with the least number of moving parts.
THE FOLLOWING COOKING EQUIPMENT IS STANDARD:

Ranges: -hot top

- open burners
Deep fryers: electric or gas
Broilers: ceramic brickets
radiant
infra red
open
Salamanders: (top heat)
electric
infrared
gas

STEAM FUELLED EQUIPMENT:- Steam jacketed kettles- Floor, counter

top, tilting or non-tilting, with or without spout in various sizes are available.
Pressure steamers are suitable for quantity batch cooking. Combi-ovens
combine steaming and roasting, and are popular due to their space saving
features.

ACCESSORIES – Electronic thermostats, energy load levellers (reduce peak

electricity demand) and automatic shut off switches fall under this category.
Service equipment – helps keep prepared foods hot. Steam tables, flambé
carts, gueridons, coffee machines, small wares (pots, pans, whips, scoops) self
levelling plate dispensers, dishwashers, compactors, filtering devices fall into
this category.
Once the equipment selection is completed, and the layout determined, the
planner must contact utilities and advise them to ensure timely hook up to
main supply lines.
Floor space dedicated to kettles must be furnished with splashguards and
drainage.
There is a wide range of manufacturers of kitchen equipment and the
planner must carefully specify before making purchase decisions. Equipment
is sold by dealers, distributors, jobbers, manufacturer’s agents, or directly by
the manufacturer pending on the size of the order or the size.

High Technology:-
Technology in the kitchen has made the life of the staff quite easy,&
economical on the management.
Management shell opt for new machines as these are quite energy efficient
that is they use same amount of the electricity & gas and produce same or
more result then the present traditional models. Same goes with the
refrigeration units which are using as less 50% of electricity then the
traditional ones.
High tech are digitally controlled they have better sensors and artificial
intelligence. Some advanced coffee making machines are equipped with these
factors.
New food processors tend to make less food wastage, and need less cleaning
time & are much compact.
Depending on the price range different kinds of the food producing,
packaging, units etc are produced. Before opting for the high technology staff
training, budget, space & other factors shell are kept in the mind.

Staff:-
As per the need & menu organization hire their staff Staff is also one of the
most crucial factors in the industry. After deciding the menu, dishes to be
served, & use of the equipment we have to hire the staff. Their skill &
knowledge depends upon the complexity of the operation to be carried out.
Numbers depends upon the sitting capacity, method of preparation, level of
the exelence, budget of themangment, material used that is commodity or the
material is used from the scratch.
Shifts depend on the work load & kind of organization. For example a busy
24 hrs. diner or restaurant on the highway will need staff around the clock,
 number of the staff can be allocated by the rush in different timings. Other
case can be of the bakery where all the preparation takes place in the night
time. So all the preparation staff would be allotted the night shifts.
Functions of staff would be allotted to them as per their previous experience;
knowledge etc. there should be proper delegation of authority &
responsibility.

2.2Explain the general organization of a kitchen staff, in terms of jobs & roles
MANAGEMENT, SPECIFACTION, COMMUNICATION, SERVICE, TASKS,
SATISFACTION

The bases of kitchen organization depends upon :

1. The Menu:-The kind of dishes to be produced determine the jobs that need to be done.
2. Type of establishment:-
The major types of the establishments are:
• Hotels
• Catering & banquet service
• Fast –food restaurants
• Carry-out or take away facilities
• Full service restaurants
• In situational kitchens
Schools, Hospitals, Employee lunch rooms, airline catering, military
food services, and correctional institutes.
3. The size of operation(the number of customers & the volume of food served)
4. The physical facilities, including the equipment in use.

The purpose of the kitchen organization is to produce the right kind & quality of the food of
the highest standards, for the required number of the people, on time, by the most effective use
of the staff, equipment materials.

In the management we will discuss the role of the head chef.

The executive chef is in charge of everything related to the kitchen, including menu creation,
personnel management and business aspects. The executive chef can also be referred to as the
"head chef" or "chef".
These are the some duties of the head chef:-
• They hire and fire the staff,
• determine costs,
• revamp the menu,
• take care of all administrative tasks,
• interact with the dining room managers,
• and generally oversee the well-being of the restaurant.
There are many kinds of kitchen organizations, with the titles and duties for each position
varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen
brigade is as follows:
Chef de cuisine
The chef de cuisine's placement within the kitchen can vary depending on the individual
restaurant's hierarchy. Generally, it is equivalent to an executive sous chef position.
Sous chef
The sous chef (pronounced "soo-shef" -- French for "sub chief") is the direct assistant of
the executive chef.The sous chef often shares some duties with the executive chef, such
as menu planning, costing and ordering. Larger kitchens often have more than one sous
chef, with each covering a certain shift or having his or her own area of responsibility,
such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in
charge of all other sous chefs.
Expeditor
The expeditor - a role generally held by the sous chef - serves as the liaison between the
customers in the dining room and the line cooks. With the help of proper coordination
and timing, they make sure that the food gets to the wait staff in a timely fashion, so that
everyone sitting at a particular table is served simultaneously.
Chef de partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular
area of production. In large kitchens, each station chef might have several cooks and/or
assistants. In most kitchens however, the station chef is the only worker in that
department. Line cooks are often divided into a hierarchy of their own, starting with
"First Cook", then "Second Cook", and so on as needed.
Station chef titles can include:
Sauce chef or saucier [so.si.e] - prepares sauces, stews, and hot hors d'oeuvres, and
sautées foods to order. This is usually the highest position of all the stations.
Fish cook or poissonier [pwɑ.so.ɲe] - Prepares fish dishes (this station may be handled
by the saucier in some kitchens).
Vegetable cook or entremetier [ã.tʀə.me.tje] - Prepares vegetables, soups, starches, and
eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and
the soup cook.
Roast cook or rotisseur [ʀo.ti.sœʀ] - Prepares roasted and braised meats and their
gravies, and broils meats and other items to order. A large kitchen may have a separate
broiler cook or grillardin [gʀi.aʀ.dĩ] to handle the broiled items. The broiler cook may
also prepare deep-fried meats and fish.
The pantry chef or grade manger [gaʀd mã.ʒe] - is responsible for cold foods,
including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.
Pastry chef or pâtissier [pa.ti.sje] - prepares pastries and desserts.
The relief cook, swing cook, or tournant [tuʀ.nã] - replaces other station heads.
Cooks and assistants
In larger kitchens, each station chef would have cooks and assistants (commis) that help
with the particular duties that are assigned to that area. With experience, assistants may
be promoted to station cooks and then to station chefs.
Division of kitchen on the bases of cuisine section:
• Continental Section
• Oriental section
• Indian section
• Or their can be any other specialty cuisine section too.
•
SERVICE STYLE:-
There are different types of service styles used in the industry some need more staff some
need less, & as per the need management set the standards of the staff and skills that are
must.Managment will also have to decide the pax they want to serve in the premises. This
will effect the outcome of the kitchen & hence make a difference in amount of people to
be hired.

Most common food service are;-

English Service: Often referred to as the "Host Service" because the host plays an active
role in the service. Food is brought on platters by the waiter and is shown to the host for
approval. The waiter then places the platters on the tables. The host either portions the
food into the guest plates directly or portions the food and allows the waiter to serve. For
replenishment of guest food the waiter may then take the dishes around for guests to help
themselves or be served by the waiter.

French Services: It is a very personalized service. Food is brought from the kitchen in
dishes and salvers, which are placed directly on the table. The plates are kept near the
dish and the guests help themselves.

Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in
sterling silverware. The food is portioned into silver platters at the kitchen itself which
are placed at the sideboard with burners or hot plates to keep the food warm in the
restaurant. Plates are placed before the guest. The waiter then picks the platter from the
hot plate and presents the dish to the host for approval. He serves each guest using a
service spoon and fork. All food is presented in silver dishes with elaborate dressing.

American Service: The American service is a pre-plated service which means that the
food is served into the guest's plate in the kitchen itself and brought to the guest. The
portion is predetermined by the kitchen and the accompaniments served with the dish
balance the entire presentation in terms of nutrition and color. This type of service is
commonly used in a coffee shop where service is required to be fast.

Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals
or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large
boards. The guest may have to buy coupons in advance, present them to the counter
waiter who then serves the desired item. Sometimes food is displayed behind the counter
and the guests may indicate their choice to the counter attendant. The food is served pre-
plated and the cutlery is handed directly to the guest. Guests may then sit at tables and
chairs provided by the establishment. Sometimes high tables are provided where guests
can stand and eat.

Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the
guest may eat the food at the counter itself. In better establishments, the covers are laid
out on the counter itself. Food is either displayed behind the counter for the guests to
choose from, or is listed on a menu card or common black board.

Grill Room Service: In this form of service various meats are grilled in front of the guest.
The meats may be displayed behind a glass partition or well decorated counter so that the
guest can select his exact cut of meat. The food comes pre-plated.

Room Service: It implies serving of food and beverage in guest rooms of hotels. Small
orders are served in trays. Major means are taken to the room on trolleys. The guest
places his order with the room service order taker. The waiter receives the order and
transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He
then goes to the cashier to have a cheque prepared to take along with the food order for
the guests’ signature or payment. Usually clearance of soiled dishes from the room is
done after half an hour or an hour. However, the guest can telephone Room Service for
the clearance as and when he has finished with the meal.

There are two types of Room Service:

Centralized: Here al the food orders are processed from the main kitchen and sent to the
rooms by a common team of waiters.

Decentralized: Each floor or a set of floor may have separate pantries to service them.
Orders are taken at a central point by order-takers who in turn convey the order to the
respective pantry.

Mobile Pantries: Some hotels have pantries installed in service elevators. Orders are
received by a central point that convey it to the mobile pantry. The pantry has to just
switch on the floor and give instant service. For the sake of information, in countries,
which have a shortage of manpower, large hotels install mechanized dispensing units in
rooms. The guest inserts the necessary value of coins into the machine, which will eject
pre-prepared food and beverages for guest consumption.

Buffet Service: A self-service where food is displayed on tables. The guest takes his plate
from a stack at the end of each table or requests the waiter behind the buffet table to serve
him.

For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant.
The guest may serve himself at the buffet table and return to eat at the guest table laid
out. The waiter may serve a few courses like the appetizer and soup at the table.

Russian Service: An elaborate silver service much on the lines of French service except
that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant
in full view of the guests. Display and presentation are a major part of this service. The
principle involved is to have whole joints, poultry, game and fish elaborately dressed and
garnished, presented to guests and carved and portioned by the waiter.
Gueridon Service: This is a service where a dish comes partially prepared from the
kitchen to be completed in the restaurant by the waiter or, when a complete meal is
cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley
which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent
part, as he is required to fillet, carve, flambé and prepare the food with showmanship.
The waiter has to have considerable dexterity and skill.

Breakfast Services:

There are basically two types of breakfast offered in hotels and restaurants. The
Continental Breakfast and the English Breakfast. The Continental Breakfast originated in
Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The
English breakfast is heavy and is a major meal of the day. A traditional English breakfast
runs into six or seven courses.

Continental Breakfast

Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea
or coffee. Better hotels may serve brioches and croissants. The cover layout consists of

(a) A side plate and a side knife

(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot with tongs
(e) A bread boat or toast rack
(f) Serviette
(g) Jam, marmalade and honey pots

Note: There are variations to the Continental Breakfast. Cafe com- plate refers to
Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea
with nothing to eat.

English Breakfast:

Is more elaborate and offers a choice of juices (or fresh or stewed fruits), cereals, fish
course, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea
or coffee. The cover consists of :

(a) A side plate and a side knife

(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot (a tongs, if there are sugar cubes)
(e) A cruet set
(/) A fish knife and fish fork
(g) Dinner knife and fork
(h) Jam, marmalade and honey
(i) Dessert spoon and fork
(j) Serviette

The kitchen staff, generally consisting of a kitchen manager and an assistant, are
responsible for everything that goes on in the kitchen, including:
• They have to follow all the directions from the staff, management, and Head chef.
• . Maintaining a clean and sanitary environment, and abiding by all health
Codes.
• It is the staffs’ responsibility to study and learn the health codes.
• Following all kosher regulations.
• Preparing healthy, balanced, nutritious and delicious meals.
• Ensuring that all food is properly labeled, with all ingredients listed.
• Ensuring that enough clean dishes are always available.
• Ensuring that all necessary ingredients and supplies are ordered.
• Producing a monthly menu listing at least entrée, side, and soup.
• . Proper planning for the efficient utilization of time and resources, and
• Conservation to limit expenditures and waste.
• . Working with inexperienced staff, delegating tasks and training
Them in any necessary skills
• Help unload, store, and move supplies in kitchen.
• Maintaining all the assets of the premises including machinery, & other
equipment furniture, etc.
• They should practice smoking, use of drugs, alcohol, etc. in the premises.
These all the general tasks and duties of the staff in the kitchen. They can be altered by
the need or regulations of the management.

STAFF SATISFACTION:-
It is very important for the establishment to motivate their staff on the regular bases. This
help to boost their morale, improve their output, increases job satisfaction & out put.
Therefore management should must take following steps.
1. Rewards: - management shell must initiate & praise the improvement in their staff
by some kind of the reward. It can be gift coupons or certificates, financial
factors, etc. Rewards help staff to set their standards & also bring urge to excel
with each other in the job.
2. Training & Qualification: - Management should never under estimate the
necessity of the regular training of the staff to up to date their skills in the
industry. Staff should also be trained in handling & utilizing the new equipments
& technology. Their should spend their budget in the staff to qualify at certain
level of qualification. Which in turn help them to raise the standard of their
production & service.
3. Industrial Experience: - Various industrial visits and work shops etc should be
carried out. This keeps the staff busy and creative. They learn new skills, they
 come up with new ideas, raise their standard of out put, get an exposure to ever
changing trends.

COMMUNICATION:-
It is very important factor their should be proper flow of communication & hierarchy in
which communication will take place.
For example if commi have a problem in his work place he will communicate to the next
superior to him. He shell not go directly to the executive chef.
Important communication shell always take place in the formal way (written).
Any kind of the rowdy behaviour, indecent language & other aspects of the discipline
must be observed through out in the work place.

2.3 Explain the factors to take into account when establishing the staffing requirements
for specific production situation?
Facilities, style, commodities used, finance, skills, recruitment, quality control,
established routines.

STYLE in this we will cover different cuisines to be made in the premises & menu the
the management have decided to follow in the premises. This will decide which staff is
required to do the job in the staff cuisine will decide the specialization of the staff in a
particular field.
For example if the joint just serves simple burgers & fries. Then the level & skill would
be very limited of the staff just with the basic production methods on grill, using fryers,
etc.
But if the premises is providing complex French course menu. Then staff must have vast
knowledge & expertise of culinary skills to meet the standards.

COMMODITIES USED This will effect the requirements of the staff as the
management decides to use more of the food from the scratch or fresh & not the
commodities. Then more number of the skilled staff would be required. Just take simple
if management do not buy the cheese from the Delhi they would have to process it them
selves. Then they will have to hire the special staff with this skill.

FACILITIES As their would be more facilities for the staff like machineries,
equipment, hand held electronic tools, etc. Staff that would be required must have all the
necessary skills & knowledge to use these machines properly & to maintain them. Size of
the kitchen is also other aspect that effects the staff requirement. If the kitchen is small
then they will need less staff but with more skills, generally these kinds of small premises
use more of the commodities. And because the space is limited they have to research for
compact & multifunctional units.

FINANCE it depends upon the budget of the management. What kind of the pay or
salary they are offering to their staff to be hired. If they are offering good scales they are
able to attract the highly skilled staff. Staffing requirements also depends upon the type
of the business. If the premises are involved in the complex menu production then the
staff that will be hired will have good experience & high skills .Which again will have to
be given high salary scale.

SKILLS: - Management will have to make a criteria or requirement for the staff to be
hired. That is what training, level of knowledge, expertise & experience they want from
their staff. For example kitchen of busy five star hotels will have entire hierarchy of the
chefs, cooks, their assistants in large numbers. Carrying out the production with the
complex line of commands. But in a simple donut shop a cook with a skill to make
donuts, counter person & an assistant will do with simple skills.

QUALITY CONTROL: - When establishing staffing requirements specific standards

should be made. That staff have to meet while performing their duties whether that is of
production or service. Like dishes should be evaluated by the chef before going to be
served to the customer.Hygine levels should be met all the times. All the raw material to
be used should be of excellent condition before they are used. They should check whether
all the service standards are met whether they are English, fernch, American, etc.

ESTABLISH ROUTINES:-Management needs to make a clear routine as such how

they want to carry out their routine procedures. That is they need to make proper rooster
& system how they will carry out their preparation, cooking, clearing& service. In the
busy kitchens preparation & bulk cooking is done in the time when there is no service to
guest is carried out. So they will have some staff coming in and doing all the preparation
& cooking. They should have proper schedule to clean the kitchen as they go & at the end
of the day and organize the stock in the store rooms & cold rooms. They should sdet their
standards

RECURITMENT:-

2.4 Explain the factors to consider when planning menus for meal production & special
events, in relation to staff organization.
MENU, EQUIPMENT, BALANCE, SERVICE, NUMBERS.

Menu:-
• What kind of the menu is to be followed on the specific event that is how much
courses to be served more the courses more would be the staff required to serve &
prepare the all menu dishes.
• Recipes & types of commodities to be used. If the recipes selected by the event
guest are easily made with the commodities on hand & have easy recipe to follow
then staff required with the simple skills will do.
Numbers of guests:-
Numbers of the guest in the staff also plays The important role. As this will decide the
number of people required to carry out all the cooking process. There fore the
management should have clear number of the guests that is forecasted and specifies
numbers & some guests that can show up extra. So all planning is done systematically.
Equipment while planning menu for the special event following considerations should
be kept in the mind:-
• Output & preparation of the equipment available in the hand. That is machines;
etc should be able to perform by the set standards & should be able to produce the
desired goods with less wastage.
• Cooking & holding:-Their should be adequate cooking equipment like burners,
ovens, grills, etc. for staff to carry out their cooking procedures. After cooking
their should be holding provisions for the food cooked like hot plates for hot food
& refrigeration for the cold food.
• Service: - Availability of service equipments such as coffee machines, hot cases,
bain-maire, and chefing dishes, etc. Their should be adequate equipment that will
meet the demand of the event for the staff & staff should know how to operate
these equipments.

SERVICE that to be carried out in the event should be carried out easily and in less time
with the available staff. For example in big gathering buffet service is best suitable
option. Dish that would be served in complex way will be requiring more time & staff
with the adequate knowledge of dish & proper training to handle it & serve it.

BALANCE:-While planning the special event menu, employee that will require to the
job shell must be kept in the consideration and proper balance of their duties & task must
be carried out.
• Their should be proper balance of work load in all the production & cooking
departments. It should not be like all the pressure is in one department rest are
sitting free, so the dishes in the menu of event should be such that involve the
entire departments in the kitchen.
Their should be enough staff to carry out their duties & functions
• Service staff should balance with the kitchen & pax to be served. That is their
should be adequate number of the staff to take orders to give service & clear the
tables, etc.
• Clearing down staff includes kitchen porters, scullery& dish washers, etc. As the
event take place so their should be continues washing of the pots, pans, dishes,
plates, crockery, etc.Their should be no pile ups so proper balance in all the team
is very important.

2.5 Explain the factors to consider when purchasing new or replacing the large & small
equipment, in relation to staff organization.

Buying commercial machinery & large and small equipment in the kitchen takes proper
analysis & steps in relation to staff organization, they are:-
• Labor saving Equipment to be purchased must be efficient & do not require to
much labor to assemble & to work with it. Staff should be ease with it then
getting exhausted.
• Skill requirements Before buying the equipment we should know if our staff can
operate it do they have essential skills to work on the large piece of equipment. I f
no that what are the training programs offered by the supplier.
• Utilization: - Machine should have right size of out put required in the
production. That is machine should be efficient & do not do any kind of wastage.
It should be economical then hiring the staff.
• Flexibility: - Machine & units should be multifunctional that is they can perform
lot of tasks in one piece of equipment only. Like a food processor then will have
attachment of juicer, chopper, dicer, dough making attachments, etc. then having
different equipment for different tasks.
• Quality: - Equipments shell produce ingredients of great class with accuracy &
desired results. These equipment shells help in adding the advantage to staff. Like
staff will use their time food preparation like dicing, chopping, shredding, etc. but
with the food processors they can do this task & use rest of the time for creative
food garnishes, coming with up new recipies, etc. service machinery like coffee
machines which are high-tech made the job of waiting staff very easy. As all the
process is controlled by one machine on the touch of button & hence give quick
service.
• Safety: - safety of the staff is very important aspect when buying the equipment it
should be made sure that the equipment should be meeting all the safety
parameters set y the government, should have proper guards, easy to clean. It
should not pose any kind of risk at all.