A History Of Modern Service PDF

A HISTORY OF MODERN SERVICE Chapter 1: Kitchen Essentials and Basic Food Preparation Instructor: Kim Arrianne A. Cunanan Learning Objectives: At the end of the chapter, the students are expected to: name and describe four major developments that have signifi...

A HISTORY OF MODERN SERVICE Chapter 1: Kitchen Essentials and Basic Food Preparation Instructor: Kim Arrianne A. Cunanan Learning Objectives: At the end of the chapter, the students are expected to: name and describe four major developments that have significantly changed the food service industry in the twentieth century; identify seven major stations in a classical kitchen; explain how the size and type of an operation influence the organization of the modern kitchen; identify and describe three skill levels of food production personnel; identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism. COOKING IS A SCIENCE AS IT IS ART. THE ORIGINS OF CLASSICAL AND MODERN CUISINE In 1765 A Parisian named Boulanger began advertising on his shop sign that he served soups, which he called restaurants or restoratives. (Literally, the word means ―fortifying.) In 1879 The new developments in food service received a great stimulus as a result of the French Revolution. In the 18th Century Another important invention that changed the organization of kitchens in the eighteenth century was the stove, or potager, who gave cooks a more practical and controllable heat source than an open fire. The commercial kitchen became divided into three departments:  The rotisserie  The oven  The stove Marie-Antoine Carême (1784–1833) Georges-Auguste Escoffier (1847–1935) Fernand Point (1897–1955) The Two Important Cookbooks Le Cuisinier François (“The Le Viandier (“The Cook”) French Chef”) Development of New Sanitary and Nutritional Equipment Awareness Modern equipment has enabled The development of the sciences of many food service operations to microbiology and nutrition had a change their production methods. great impact on food service. THE ORGANIZATION OF MODERN KITCHEN THE BASIS OF KITCHEN ORGANIZATION 1. The Menu The kinds of dishes to be produced obviously determine the jobs that need to be done. The menu is, in fact, the basis of the entire operation. The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. 2. The Type of Establishment 3. The size of the operation 4. The physical facilities, including the equipment in use.  THE CLASSICAL BRIGADE One of Escoffier’s important achievements was the reorganization of the kitchen. Chef It is the person in charge of the kitchen. In large establishments, this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training. Chef de Cuisine If a food service operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a chef de cuisine. The chef de cuisine reports to the executive chef. Sous Chef Is directly in charge of production and works as the assistant to the executive chef de cuisine.(The word ―sous is French for ―under) Because the executive chef’s responsibilities may require a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff. The Station Chef or Chef De Partie Are in charge of particular areas of production. The following are the most important station chefs; 1. SAUCE CHEF or SAUCIER 2. FISH COOK or POISSONIER 3. VEGETABLE COOK, or ENTREMETIER 4. ROAST COOK or RôTISSEUR 5. BROILER COOK or GRILLARDIN 6. PANTRY CHEF or GARDE MANGER 7. PASTRY CHEF, or PâTISSIER 8. RELIEF COOK, SWING COOK or TOURNANT 9. EXPEDITER or ABOYEUR Cooks and Assistants In each station or department help with the duties assigned to them. For example, the assistant vegetable cook may wash, peel, and trim vegetables. With experience, assistants may be promoted to station cooks and then to station chefs.. Skills Level Supervisory Skilled and technical Entry level Standards of Professionalism POSITIVE ATTITUDE TOWARD THE JOB STAYING POWER. ABILITY TO WORK WITH PEOPLE. EAGERNESS TO LEARN. A FULL RANGE OF SKILLS. EXPERIENCE. DEDICATION TO QUALITY.