ch.9 Production and service

• How a Restaurant Order Comes to Life

  1. Purchasing

  2. Storing

  3. Issuing

  4. Cooking and Preparing

  5. Preparing for service

  6. Serving

  7. Consuming

  8. Cleaning after Consumption
• The planning of food service facilities

  • The wide variety, choice and grades of raw materials available
  • The high perishability of some raw materials
  • The wide variety of semi-prepared and prepared products available
  • The perishability of the end product
  • The fast turnover of some foods
  • The product is rarely taken to the customer; the customer has to go to the product to purchase it, and consume it, usually on the premises
  • The product cannot be stored for any length of time
  • A wide variety of customers may be catered for within the same establishment
  • There may be a variety of production and service methods in operation in any one outlet
  • The process has to comply with the HACCP policy
  • If the organization is planning to open a number of outlets they may consider using a Centralized Production Unit (CPU) in combination with smaller finishing kitchens in the restaurant
  • High energy costs combined with rapid technological changes in equipment require high flexibility in kitchen design
• Planning considerations


  • Customer appeal
  • Cost control
  • Facilitate production and service
  • Materials handling
  • Labour utilization
  • Supervision and management
  • Hygiene and safety standards
  • Cleaning and maintenance
  • Flexibility
  • Capacity management
• Food Production Area


  • Ensuring an efficient workflow
  • Providing adequate workspace
  • Creating suitable work sections
  • Ensuring access to ancillary areas
  • Determining the number, type, and size of equipment
  • Ensuring ease of cleaning and disinfecting
• Equipment Selection


  • Determined by the menu
  • Efficient for the menu, item by item, and for future items
  • Purchase cost and operating cost
  • Gas or electric
  • Produce the food fast enough
  • Large unit or two or more smaller units
  • Replacement parts and service availability
  • Reliable, used equipment availability
  • More energy-efficient equipment availability
• Food Production Methods


  • Traditional partie method
  • Conventional production with convenience foods
  • Centralized production methods
• Conventional methods


  1. Traditional partie method

  2. Conventional production with convenience foods
• Cook-freeze production


  Full cooking of food followed by fast freezing, with storage at a controlled low temperature of 18˚C or below, followed by subsequent complete reheating close to the consumer, prior to prompt consumption
• Cook-chill production


  Full cooking of food followed by fast chilling, with storage in controlled low storage temperature of 0˚C – 3˚C, followed by subsequent complete reheating close to the consumer prior to prompt consumption
• Sous vide


  • Vacuumizing the plastic bags or pouches restricts the growth of most bacteria
  • The food is cooked at pasteurization temperatures, aiding the destruction of most microorganisms
  • The food, sealed within the bags or pouches, is protected during storage and regeneration from any cross-contamination
• Beverage production methods


  • Raw beverages
  • Semi-prepared beverages
  • Fully prepared beverages
• Food service methods


  • Self-service
  • Waiter service
• Classification of food service methods

  • Self-service
  • The traditional cafeteria
  • The free-flow cafeteria
  • The carousel
  • Vending
  • The carvery
  • The buffet
  • Take-away or take-out service
  • Home delivery units
  • Counter or bar service
  • Table service
  • Banquet service
  • Room and lounge service
  • Car or drive-in service
  • Special service arrangements
  • Centralized tray service
  • Trays
• Beverage service methods


  • Self-service
  • The cafeteria
  • Bar or counter service
  • The carousel
  • Vending
  • Room service
  • The buffet
  • The take-away
  • Waiter/waitress service
  • Counter or bar service
  • Dispensing machines
  • Table service
  • Banquet service
  • Room and lounge service
  • Coffee carts
  • Liqueur trolleys
• Additional methods employed specifically by the food manufacturer are: canning, dehydration, the use of synthetic foods, etc., but these are not covered in this book.
• The trend is increasing use of convenience and preserved food products as manufactures improve quality, packaging and a wider range of products.
• Where staff costs continue to rise, particularly skilled staff, the cost of technology remains fairly constant. It is possible for restaurant and hotel chains to maintain standards of quality and reduce costs by its utilization.