Dıfferent Types Of Beverage Servıce
The Beverage-Only Bar,the simplest kind of beverage enterprise is the bar that serves beverages alone, with no food service beyond snacks such as peanuts, crackers, pretzels, and maybe some cheese in the late afternoon. It serves beer or wine or mixed drinks or any combination of the three,plus nonalcoholic beverages. devamı »
Mılk is an almost complete food for humans, but also a very suitable base for bacterial growth so needs careful handling and storage. Fresh milk must be stored in the refrigerator, for the minimum amount of time, away from strong-smelling foods and other contamination, devamı »
Why Do We Cook Food?
Many foods can be eaten raw but our diet would be different if we didn’t cook at all.
The cooking process
Ø adds variety
Ø makes some foods more digestible
Ø makes some foods more appetising
Ø makes some foods easier to eat (e.g. meat)
Ø destroys any bacteria that may be present
Ø destroys naturel toxins (e.g. in kidney beans)
Ø reduces bulk (e.g. spinach)
Ø thickens and sets (e.g. egg dishes) devamı »
The kitchen itself is almost a separate kingdom within the hotel. The head cook,almost designated by the French word chef, is the boss of this hot, steamy, and at times chaotic area. The chef is responsible for planning the menus that is, the food that is being served on a particular day and for supervising the work of the other chefs and cooks. In very large or elaborate setups, the head cook is called the executive chef, and his responsibilities are largely those of a manager. He plans, purchases, and frequently coordinates the operation of several restaurants.
Depending on the size of the establishment, several assistant chefs report to the chef.These include a sauce chef, a salad chef, a vegetable chef, and so on. Under the chefs are the cooks who actually cook the food and then place it on the plate for the waiters to pick up. devamı »