This article discusses the importance of food preparation process and ensuring safety and hygiene standards in the food and beverage industry. It also explores the idea of introducing a vegan menu and the steps taken to ensure kitchen safety and hygiene standards.

Freshness checking of food and ingredients

I first check the freshness of the food items prepared the previous day. While checking the freshness aspect of the food items, I check the attributes of the food like flavour, colour, taste and other typical attributes which the customers would expect from them. The next stage is checking the ingredients of the food like the basic raw materials which go into the preparation of the food. The main ingredients which are perishable like fish and also form the basic raw material for most of the food items are have very short shelf life in spite of refrigeration. So, I would ensure that items like these are fresh and are not showing any sign of degeneration. Then I would check the vegetative parts of the food items like broccoli and cauliflower which are subject also to degeneration but stay fresh longer than their non-vegetarian counterparts. Then I would check auxiliary food items like pureé and salsas and other ingredients which are added to render taste to the dishes. Proper storage is very important to keep food items (finished products) fresh, intact and consumable

Learn about the food preparation process and ensuring special dietary food and ingredients in Diploma in Hospitality course. Explore vegan menu ideas and kitchen safety standards.

Diploma in Hospitality - Food Preparation and Special Dietary Food

Diploma in Hospitality - Discussion on Food Preparation and Ensuring Special Dietary Food and Ingredients

This report evaluates the work related skills and principles of management in a Mediterranean restaurant. It includes a work journal of good and bad practices, evaluation of good practice models, good practice competencies for professional development, and the role of management in business performance and strategic direction.

Leadership Management

Professional Development

Design and Creativity

Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurant

This document provides hazard identification and risk assessment templates for the hospitality industry. It includes templates for different departments and locations to ensure systematic identification and control of risks. The templates help in maintaining a healthy and safe working environment.

Hazard Identification and Risk Assessment Templates

Hartpury University and Hartpury College

Journal of Contemporary Hospitality Management

STEM

Disease and Disorders

Nutrition and Wellness

Languages and Culture

Food Allergy and Food Intolerance PDF

This article provides a selection criteria and interview sheet for the position of a cook. It includes essential and desirable criteria, interview questions, and advice for successful and unsuccessful candidates. The article also advises on the suitability of the selected candidate.

Diploma in Hospitality - Discussion on Food Preparation and Ensuring Special Dietary Food and Ingredients

End of preview

Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurant

Hazard Identification and Risk Assessment Templates

Journal of Contemporary Hospitality Management

Food Allergy and Food Intolerance PDF

Support the Recruitment - 2nd Assignment Role Play

Diploma in Hospitality - Discussion on Food Preparation and Ensuring Special Dietary Food and Ingredients

End of preview

Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurantlg...

Hazard Identification and Risk Assessment Templateslg...

Journal of Contemporary Hospitality Managementlg...

Food Allergy and Food Intolerance PDFlg...

Support the Recruitment - 2nd Assignment Role Playlg...

Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurant

Hazard Identification and Risk Assessment Templates

Journal of Contemporary Hospitality Management

Food Allergy and Food Intolerance PDF

Support the Recruitment - 2nd Assignment Role Play