d1.hca.cl3.04 slide 1. subject elements this unit comprises two elements: identify markets create...

DESIGN MEALS TO MEET SPECIFIC MARKET

REQUIREMENTS

D1.HCA.CL3.04

Slide 1

Subject Elements

This unit comprises two elements:

Identify markets

Create meals for specific markets

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from supervisor

Slide 3

Element 1:Identify markets

Slide 4

Identify marketsPerformance Criteria for this Element are:

Identify characteristics of different markets

Identify community markets

Identify different market trends

Slide 5

Understanding target marketsWhat is a target market?

A food and beverage establishment will not try to be ‘everything to everyone’.

They will focus on segments of the market with similar characteristics:

What are examples of target markets?

What are the benefits of focusing on target markets?

Slide 6

Understanding target marketsCharacteristics and needs of these markets

The characteristics and needs of these markets, include but are not limited to:

Cultural

Health, dietary

Religious

Fads

Festivals

Slide 7

Understanding target marketsMeal preferences

Their meal preferences including identification of:

Meals

Ingredients within these meals

Combination of ingredients

Preparation methods

Cookery methods

Presentation methods

Slide 8

Understanding target marketsDietary, cultural or religious requirements

What requirements do target markets have which can be based on:

Diet

Culture

Religion

Slide 9

Understanding target marketsConsumer Expectations

Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas:

Personal preference and knowledge of the diner

Cultural or religious preferences and restrictions

Awareness of the food being eaten

Value for money

Slide 10

Key factors influencing food choicesThe factors that have a significant influence on food choice are:

Nutrition

Key components of meals

Health requirements

Culture

Religion

Dietary requirements

Food allergies

Vegetarian

Slide 11

NutritionImportance of nutrition

The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to:

Provide fuel for energy

Provide materials for growth, repair and maintenance

Provide special elements needed for body processes

Slide 12

Nutrition

Types of nutrients

The nutrients that the body needs are:

Carbohydrates

Protein

Lipids

Vitamins

Minerals

Slide 13

Nutrition

Carbohydrates

Carbohydrates are the human body's main source of energy.

Carbohydrates are classified as either:

Simple carbohydrates

Complex carbohydrates

Slide 14

Nutrition

Protein

Protein is needed to produce, repair and maintain all the cells throughout the body.

Many foods contain a good source of protein:

Animal proteins

Plant proteins

Slide 15

NutritionLipids

Lipids are used in the body:

In the structure of cells

To provide insulation

To assist in the transport of fat soluble vitamins

Used as a source of energy

Slide 16

Nutrition

Lipids

Lipids can be classified as:

Fats

Oils

Slide 17

Nutrition

Vitamins

Vitamins are micronutrients, meaning they are only needed in very small amounts

Eating a balanced diet as outlined in dietary guidelines will provide most customers with sufficient quantities of these vitamins

Slide 18

Nutrition

Minerals

Minerals like vitamins are also micronutrients and only needed in very small amounts.

Each of the minerals plays an important role in the body’s daily processes:

Iron

Calcium

Sodium

Zinc

Slide 19

Key components of mealsKey components of menus include:

Proteins

Starches

Vegetables

Flavourings

Cooking methods

Service styles

Slide 20

Health requirements

Five core food groups

A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day:

Grain foods

Vegetables and legumes/beans

Lean meats, poultry fish, eggs, tofu, nuts, seeds and legumes/beans

Fruit

Milk, yoghurt, cheese or alternatives

Slide 21

Culture

Importance of culture

The types of customers catered for by the hospitality industry are diverse

Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups to which they belong

Slide 22

World cuisines

What makes a cuisine?

Cuisines are as varied as there are countries and communities within those countries.

Cuisine variations can influence the:

Foods that are preferred

Types of meals that are prepared

Style in which food is generally served

Slide 23

Religion

Food is an important part of religious observance for many faiths.

The role that food plays in each religion is varied and may include:

Food restrictions or fasting

Meal time restrictions

Festivals and celebrations

Slide 24

Religion

Types of major religions

Major religions that may impact on food choices include:

Christianity

Islam

Hinduism

Buddhism

Judaism

Slide 25

Religion and food preparation Preparing meals for customers who follow a religion or

set of beliefs may require specific meals

Being aware of the main food restrictions will assist you to meet customer needs

Be guided by the customers as there are differing interpretations of how to implement food restrictions

The most commonly requested food restrictions include the following:

Halal

Kosher

Vegetarian

Slide 26

Dietary requirements

Special dietary specifications

Low lactose

Lactose intolerant

Renal

Gluten-free

Allergies

Slide 27

Food allergies

A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to ‘fight the protein’.

Common foods which trigger an allergic reaction are:

Seafood

Eggs

Nuts

Milk

Wheat

Soy beans

Slide 28

Food allergies

Reactions to food allergies

The reactions that can affect the body vary from person to person and can be minor to life threatening.

They include:

Skin

Gastrointestinal

Respiratory

Cardio-vascular

Slide 29

Vegetarian dietsWhat is a vegetarian?

The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours

The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet

Vegetarian dietsReasons for vegetarian diet

Common reasons for following a vegetarian diet for the include:

Religious beliefs

Cultural beliefs

Health related

Cruelty to animals

Economics

Political

Environmental

Aesthetic

Vegetarian dietsTypes of vegetarian diets

Lacto-ovo vegetarian diet

Lacto vegetarian diet

Vegan diet

Other vegetarian diets:

Semi/demi vegetarian

Pescetarian

Pollotarian

Slide 32

Lacto-ovo vegetarian

A lacto-ovo vegetarian eats:

Plant foods

Dairy foods

Eggs

A lacto-ovo vegetarian excludes:

Meat and products from all animals:

This includes fish, poultry, insects and game etc.

Slide 33

Lacto vegetarian

A lacto vegetarian eats:

Plant foods

Dairy foods

A lacto vegetarian excludes:

Eggs


This includes fish, poultry, insects and game etc

Slide 34

Vegan

A vegan eats:

Plant foods

A vegan excludes:

Dairy foods

Eggs


This includes fish, poultry, insects and game

It also includes honey

Slide 35

Community markets

Identify community markets

Specific defined markets are found within each target market

Each market will have segments of customers of various ages

Each age group will have food preferences that should be considered when designing menus and specific meals within these menus

Slide 36

Community marketsTypes of community markets

Community markets may be related to:

Infants

Children

Older people

Socio-economic groups

Slide 37

Community markets

Infants

Babies – 0 to 4 months




Infants – 1 to 2 year olds

Slide 38

Community marketsChildren

Suitable Foods

Whole milk, yoghurt

Fruit – cut up or cooked

Vegetables – cut up or cooked

Rice, pasta, bread, polenta

Low to no sugar cereal

Beans – baked beans, lentils

Chicken, fish and meat

Limited fruit juice

Limited sugar or salt

Slide 39


Menu suggestions

If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods:

Breakfast

Lunch

Dinner

Slide 40

Community markets

Children

Popular meals

What are popular meals that children like?

Are they generally healthy or unhealthy?

Slide 41


Popular meals

Pasta

Fish fingers

Chicken strips

Pizza

Toasted sandwiches

French fries

Cheese burgers

Macaroni and cheese

Slide 42

Community marketsOlder people

Classified as over 75 years of age.

A healthy diet is important for elderly people to help:

Maintain mental clarity

Build up immunity

Increase energy levels

Better manage problems associated with chronic illness

Slide 43


For each of the following categories, what are suitable items that can be used when designing menus?

Bread, cereals and potatoes

Fruit and vegetables

Milk and dairy products

Meat, fish and meat alternatives

Foods containing fat

Foods containing sugar

Slide 44


Menu suggestions

If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods:

Breakfast

Lunch

Dinner

Slide 45

Community markets

Socio-economic groups

When designing menus it is important to provide a range of menu items that cater to different economic situations

In summary it is suggested that there are different menu items at different pricing points

Slide 46

Identify market trendsImportance of understanding trends

The importance of understanding trends is vital to ensure that any menu and the meals within it that you consider introducing:

Has a unique place in the market

Is in fact needed

Is seen as value to the end user

Slide 47

Identify market trendsInfluences on market trends

Market trends may be influenced by:

Media influence

Contemporary dishes

Seasonal items and availability

Cultural and ethnic influences

Social influences

Slide 48

Identify market trendsTypes of trends

Trends that can be identified include:

New products

Modified products

Seasonal products

Flood, fire and other natural events

Imported lines

Pre-prepared items

Slide 49

Identify market trends

Global food and beverage trends

What are different food and beverage trends around the world?

Refer to manual for examples

Slide 50

Element 2:Create meals for specific markets

Slide 51

Create meals for specific marketsPerformance criteria for this element are:

Create meals to meet market needs

Create meals to meet customers’ satisfaction

Create meals within a budget

Organise requirements/preferences

Identify resources required for meals

Slide 52

Creating menus and mealsConsiderations

What needs to be considered when developing:

Menus?

Meals within the menus?

Slide 53

Elements of a mealElements are all the components that make a dish or menu item complete:

Piece of meat, poultry or fish

Farinaceous component

Vegetables

Sauce

Garnish

Salad

Condiment

Slide 54

Creating menus and mealsConsiderations when planning menus and meals

Needs of different markets

Sourcing ingredients

Developing suitable recipes

Identification of suitable serve sizes

Presentation of the dishes

Obtaining any new equipment

Training staff

Deciding on the type of menu to be used

Slide 55

Creating menus and mealsMenu styles

À la carte

Set (table d'hôte)

Cocktail or finger foods

Buffet

Function

Slide 56

Designing mealsCulinary balance

Meals prepared for customers should take into consideration:

Ingredients

Texture

Colour

Presentation

Slide 57

Designing meals

Nutritional balance

It is also important to ensure ingredients come from the five core food groups:

Grains

Vegetables and legumes

Protein

Dairy

Fruit

Slide 58

Designing mealsMethods of cookery

Boiling

Poaching

Steaming

Grilling

Stewing

Slide 59

Designing mealsMethods of cookery

Braising

Baking

Roasting

Shallow frying

Deep frying

Slide 60

Selecting appropriate ingredientsSeasonal availability

The advantages of using foods that are in season are:

Foods are at their best quality

Foods are available in abundance and easy to access

Foods are usually cheapest

Selecting fresh foods can assist with meeting dietary needs

Seasonal food can be appealing to discerning customers

Slide 61

Selecting appropriate ingredients

Ingredients and their climates

What ingredients are found in the following climates?

Cold climates

Warm climates

Tropical climates

Other climates

Slide 62


Quality and quantity of ingredients

There is an ever increasing range of ingredients for you to choose from including:

Raw foods

Convenience foods

Slide 63


Cultural varieties and ingredients

A similar dish may have cultural variations.

Selecting the most suitable ingredients will require knowledge of these differences.

What flavourings would be used in these rice dishes?

Chinese fried rice

Indonesia nasi goreng

Spanish paella

Italian risotto

Slide 64


Storage of ingredients

Stored foods need to be handled correctly:

The storage area needs to be:

Kept clean

Well ventilated

Have appropriate lighting

Food safe shelving

The storage facility needs to be conveniently located

It needs to be in a secure storage area

Slide 65

Designing meals for specific cuisines

Each cuisine has its own characteristics. These are often based around:

Key Ingredients

Common cooking methods

Being able to identify these will assist you in choosing appropriate meals.

Slide 66

Designing meals for specific cuisinesMost hotels will provide a wide mix of food options to cater to the different preferences of its local and international customers:

What different cuisines do you know?

What are common food items in these cuisines?

Slide 67

Cuisine in different countriesChinese cuisine

Kung Pao chicken

Spring rolls/egg rolls

Szechuan hotpot

Szechuan chicken

Mushu pork

Fried rice

Beef with broccoli

Fried dumplings

Slide 68

Cuisine in different countriesChinese cuisine

Chinese dumpling – jiaozi

Hot and sour soup

Dim sum

Beef fried noodles

Hunan fried tofu

Chow Mein

Wontons

Peking fuck

Slide 69

Cuisine in different countriesIndian cuisine

Biryani

Butter Vhicken

Vindaloo and Rogan Josh

Tandoori Chicken

Palak Paneer

Chole-Bhature

Dal Makhani

Malai Kofta

Naan Slide 70

Cuisine in different countriesIndian cuisine

Samosa and Pakodas

Pav Bhaji

Panipuri – Chaats

Kebabs

Aloo Gobi

Lassi – Shakes

Pickles

Slide 71

Cuisine in different countriesThai cuisine

Tom Yam Goong – spicy shrimp soup

Pad Thai – fried noodle

Kang Keaw Wan Gai – green chicken curry

Gaeng Daeng – red curry

Tom Kha Kai – chicken in coconut milk soup

Tom Yam Gai – spicy chicken soup

Moo Sa-Te – grilled pork sticks with turmeric

Slide 72

Cuisine in different countriesThai cuisine

Som Tam – spicy papaya salad

Yam Nua – spicy beef salad

Panaeng – meat in spicy coconut cream

Por Pia Tord – fried spring roll

Gai Pad Met Mamuang – stir-fried chicken with cashew nuts

Khao Pad – fried rice

Pak Noong – morning glory

Slide 73

Cuisine in different countriesVietnamese cuisine

Phở – beef noodle soup

Bún Bò Huế- spicy beef and pork noodle soup

Cơm Tấm – pork dish

Canh Chua – sour soup

Bánh Hỏi – thin noodle dish with meat

Bò Lá Lốt – rolled spiced beef dish

Bánh Mì Thịt – Vietnamese baguette

Slide 74

Cuisine in different countriesVietnamese cuisine

Vietnamese salad rolls

Bánh Cuốn – rice flour rolls

Bánh Bao – a steamed bun dumpling

Bánh Chưng – sticky rice dish

Bún Măng Vịt – bamboo shoots and duck noodle soup

Bún Chả – grilled pork and vermicelli noodles dish

Slide 75

Cuisine in different countriesJapanese cuisine

Sashimi – thin slices of raw fish

Sushi – raw fish, served on vinegared rice

Sushi roll – filling is rolled in rice with a covering of nori

Tempura – seafood or vegetables dipped in batter and deep-fried

Kare Raisu – curry rice

Soba, udon and ramen noodles

Slide 76

Cuisine in different countries

Japanese cuisine

Teppanyaki – meat, seafood and vegetables prepared in front of guests

Donburi – bowl of rice covered with one of a variety of toppings

Sukiyaki – savoury stew of vegetables and beef

Shabushabu – thin slices of beef dipped in a pot of boiling water and stock

Okonomiyaki – savoury Japanese pancake

Yakitori – broiled chicken

Yakiniku – grilled meat

Slide 77


French cuisine

Beef stock

Cheeses – brie, camembert, roquefort

Baguette – a long skinny loaf of French bread

Boeuf Bourguignon – traditional French stew

Coq Au Vin – a famous food that is simply chicken

Flamiche – pie crust filled with cheese and vegetables

Salade Nicoise

Slide 78


French cuisine

Duck Confit

Foie gras – this is the very fatty liver of a goose or duck

Escargots – snails

Truffes – expensive black mushrooms

Ratatouille

Crepes – thin pancakes

Desserts – flans, ganache, tarts, pastries, crossaints

Slide 79

Cuisine in different countriesItalian cuisine

Pizza – cooked dough base with various toppings

Chicken Parmigiana

Gelato – Italian ice-cream

Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks

Risotto – short grain rice dish

Slide 80


Italian cuisine

Mortadella – heat cured sausage

Spumoni – molded Italian ice cream dessert

Cheeses – mozzarella, parmigiano-reggiano

Pasta – cannoli, spaghetti, penne, fettuccine, linguine

Lasagna

Saltimbocca

Slide 81


German cuisine

Bratwurst – sausage made of mixed meats

Frankfurter – smoked sausage made from pure pork

Sauerkraut – fermented shredded cabbage

Spätzle – hand-made noodles

Knödel – German dumplings

Kartoffelsalat – potato salad

Slide 82

Cuisine in different countriesGerman cuisine

Schweinshaxe – pork hock

Eisbein – Ham hock usually served with sauerkraut

Weihnachtsgans – roasted goose

Wiener schnitzel

Strudel

Stollen – a bread-like cake

Apfelkuchen – apple cake

Slide 83


Greek cuisine

Baklavas – baklava pastry

Horta Vrasta – boiled leafy greens

Tyropitakia – cheese pie triangles

Kotosoupa Avgolemono – chicken and lemon rice soup

Revithosoupa – chickpea soup

Slide 84


Greek cuisine

Classic dips and spreads – Melitzanosalata, Skorthalia, Taramosalata, Tzatziki

Pastitsio or Pasticcio – creamy cheesy baked pasta with meat

Horiatiki Salata – Greek salad

Moussakas – Moussaka with eggplant

Slide 85


Greek cuisine

Arni me Patates – roasted lamb with potatoes

Souvlaki – skewered kebabs

Gyro – sliced rotisserie-roasted meat

Spanakopita or Spanakotyropita – spinach pie with cheese

Dolmathes or Dolmades – stuffed grape leaves

Yemista Me Ryzi – meatless stuffed vegetables

Slide 86


Spanish cuisine

Pulpo A La Gallega – Galician octopus

Cochinillo Asado – roast suckling pig

Paella – Spanish rice dish

Jamon Iberico and Chorizo – Iberian ham and spicy sausage

Gambas Ajillo – garlic prawns

Slide 87


Spanish cuisine

Pescado Frito – fried fish

Tortilla Española – Spanish omelette

Gazpacho – cold tomato soup or liquid salad

Queso Manchego – Spanish sheep cheese

Patatas Bravas – fried potatoes in spicy sauce

Slide 88

Designing meals for specific religions

Designing meals for customers who follow a specific religion requires a sound understanding of the role of food.

Restrictions may apply to:

Certain foods

Times of the day

It is best to be guided by the instructions you receive as there are many interpretations of these practices.

Slide 89


To design suitable meals it is useful to be aware of the key considerations for the five major religions:

Christianity

Relatively few restrictions

Islam

Avoid pork and pork products, use Halal products

Hinduism

Avoid beef, beef products and alcohol, include vegetarian options


Buddhism

Include vegetarian options

Judaism

Kosher laws apply to many foods

Designing vegetarian meals

Identify type of vegetarian

You will need to know what type of vegetarian you are catering for:

Lacto-ovo

Lacto

Vegan

Slide 92


Selecting suitable protein

An important consideration will be to ensure that you include suitable protein in the meals:

Dairy

Eggs

Tofu

Grains, nuts, seeds and legumes

Slide 93


Considerations for vegetarian meals

When designing meals for vegetarians consider using:

Vegetable stock

Fresh vegetable base sauces

Dairy replacements

A variety of legumes

A selection of herbs and spices

Sorbet and granita

Designing meals for food allergies

Customers with food allergens may have a variety of reactions to eating a food containing the allergen.

Make sure you are aware of:

The common food allergens:

Eggs, seafood, nuts, dairy, wheat and soy

Hidden usages in dishes of foods which contain potential allergens

Food handling which minimises cross contamination

Food production

Consider elements of food production

Producing food in the commercial environment is multidimensional.

Service is about coordinating all these elements:

Organising and preparing all food items ready for service (mise-en-place)

The service equipment clean, heated and stacked ready for service

Heating or cooking the components correctly

Plating the dishes consistently and attractively

Slide 96

Creating appetising and attractive mealsWhat makes food appealing?

There are a variety of factors which contribute to this. Meals need to be:

Prepared and cooked correctly and appropriately

Satisfying

Nutritionally balanced

Appealing

Food presentation

The key to attractive and appealing food presentation is to remember there are many elements, including:

Shape

Height

Texture

Colour

Garnish

Additionally consistency of presentation is important.

Slide 98

Catering to special daysSpecial days and their traditional meals

In any country there are a number of special days that are celebrated.

Give examples of special days:

Celebrated around the world

Specific to your country or region

What meals are traditionally served?

Slide 99

Catering to special days

Special days

Christmas

Thanksgiving

Chinese New Year

Mother’s Day

Father’s Day

Valentines Day

Slide 100

Catering to special days

What days of the year are special in your country or region?

Public Holidays

Festivals

Religious Days

Cultural Days

Slide 101

Customer satisfaction

Deliver what you promise

The food you prepare and serve for customers must be suitable if it is going to meet their expectations.

Key factors include:

Quality ingredients

Consistency of product

Efficient service

Cleanliness

Customer satisfactionWrite menu ensuring menu balance

Choice of ingredients

Balance of styles

Traditional styles

Contemporary

Variety of taste

Slide 103

Create menu within budgetKey menu cost components

Each establishment does take the following expenses into consideration:

Cost of ingredients

Labour cost

Overheads

Slide 104

Create menu within budget

Cost of ingredients

This includes the cost of all ingredients used in the preparation and service of each dish:

What needs to be considered when determining costs?

Slide 105


Labour costs

Direct labour costs

Staff who have specifically prepared or served the food to the diners

Indirect labour costs

Staff whose role supports overall operations

Slide 106


Overheads

Overheads include all expenses incurred in operating a business including:

Power, water and gas

Payable tax and rates

Cleaning and maintenance

Insurance

Leasing and rental costs

Slide 107

Create menu within budgetDetermining prices

What needs to be considered when determining prices for individual meals?

Slide 108

Create menu within budgetCost control

The overall objective of any commercial establishment should be to make money which is established by using the following formula:

Gross profit

Sales – cost of ingredients

Net profit

Sales – all costs (wages, cost of ingredients, overheads)

Slide 109

Create menu within budgetStandard recipes

A standard recipe is a precise record of ingredients, method, serving instructions and cost of any food item on a menu:

What is included in a standard recipe?

Why is it important to have standard recipes?

Slide 110


Portion control

Portion control is to control the quantity of food served to each customer:

What is the purpose of portion control?

How can portion sizes be determined?

How can portion sizes be controlled?

Slide 111


Portion sizes

What are common portion sizes for the following ingredients?

Meat, fish and poultry

Vegetables

Farinaceous

Shellfish

Soup

Sauces

Cakes

Slide 112

Organise requirementsOrganise requirements/preferences

Depending on the type of function or event that is being held, there may be a number of other requirements, besides the meals themselves that need to be arranged.

What might need to be organised beside meals for:

Special events?

Outdoor events?

Slide 113

Organise requirementsTypes of requirements/preferences

Function rooms

Outdoor and off site catering

Marquee hire

Transportation

Decorations

Specialist staff

Bands and entertainers

Accommodation

Special requests Slide 114

Outdoor events and cateringImportance of outdoor events

Why are outdoor events popular?

What types of outdoor events are there?

Where are they normally held?

What infrastructure needs to be organised for these events?

Slide 115

Outdoor event considerationsOutdoor event considerations

Food, beverage or alcohol

Tables, chairs, stage, grounds keeping, toilets etc

Tent, sheltered or enclosed spaces

Sound and lighting systems

Merchandise sales

Types of customers

Security

Slide 116

Outdoor event considerationsOutdoor event considerations

Transportation, traffic and parking

Entertainment

Ticket sales

Weather back up plans

Permits or special licenses

Local council restrictions

Slide 117

Outdoor event considerationsTypes of infrastructure requirements

Power and water supply

Food and beverage equipment

Tables, chairs and related items

Environmental control

Toilets

Emergency services

Slide 118

Outdoor event considerationsTypes of infrastructure requirements

Car and coach parking

Disabled access

Signage

Waste management

Animals and insects

Weather considerations

Entertainment infrastructure

Slide 119

Outdoor event considerationsUse of external providers

Florists

Photographers

Party Hire companies

Entertainers

Suppliers of rental technical equipment for audio and visual needs

Slide 120

Outdoor event considerations

Use of external providers

Printers

Security agencies

Employment agencies

Business support services

Transportation

Clowns and animals

Slide 121

Identify resources required for mealsThere are a number of resources that need to be considered and arranged when preparing meals for different markets:

What resources are required to make meals?

Slide 122

Kitchen equipment

Commercial kitchens have a wide range of equipment.

The correct selection of equipment can affect the resulting meals in terms of:

Timeliness

Quality

Suitability

Authenticity

Slide 123

Kitchen equipment

Small Equipment

Knives

Spoons, tongs

Pots and pans

Large Equipment

Stoves

Grills

Fridges/freezers

Slide 124

Kitchen equipment

Specialised Equipment

Cooks are usually able to prepare most dishes with the basic requirements.

However, when you are preparing specialised cuisines the equipment you require may also need to be specialised:

What are specialised cuisine items?

What equipment is needed?

Slide 125

Staffing

Importance of staffing

Naturally staffing is a key resource when making meals.

Considerations include:

Availability of staff

Number of staff

Skills and knowledge of staff

Slide 126

Selecting suppliers

When choosing a supplier you need to consider the following factors:

The product range

The availability of products

Delivery requirements

Cost

Trading terms

d1.hca.cl3.04 slide 1. subject elements this unit comprises two elements: identify markets create...

Documents

examples of target markets

supervisor slide

dietculturereligion

slide explaining

earlier slide

specific markets

different types of markets

class activity questions