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Index

A
Accounting see also Bookkeeping, double-entry see also Recordkeeping, financial food cost percentage, 173 income, 174 profit and loss statements, 175 software, 173 standardized practices, 173 Advertising, 191-192 Airpot brewing system, 245 Alcohol, 181 Aluminum containers, 226 Aroma, of cooked food, 379 Atmosphere, of business, 191

C
Can opener, table-mounted, 232 Caramelization, 379 Carriers, insulated, 244 Carryover cooking, 382 Carts, utility, 245 Chafing dishes, 244 Clean-up equipment, 239-240 Cleanliness of equipment, 185 of kitchen, 184 Clientele, 189 Closing, restaurant, 183 Coagulation, 378 Coffee systems, 244 Color, of cooked food, 378, 379 Combination cooking, 376, 392-394 Combination steamer/oven, 237 Commercial dishwasher see Dishwasher, commercial Commercial juicer see Juicer, commercial Commercial kitchen see Kitchen, commercial Commercial sink see Sink, commercial Communication, 171 Competition, 189 Competitor, 189 Complaints, 171 Computer software, 173 Containers, 226, 228 Convection, 389 Conventional oven, 239 Convection oven, 238, 239 Cooking equipment, 231, 234-239 Cooking line, 221-222 figure, 221 l-shaped arrangement, 221 parallel, back-to-back arrangement, 222 parallel, face-to-face arrangement, 222 u-shaped arrangement, 222 398

B
Bain marie, 242, 243 Baking, 382 Balance, facility, 182 Basting, 383 Battering, 384 Bench mixer, 231, 232 Blanching, 390 Blender, 232 Boiling, 389 Boiling point, 389 Bookkeeping, double-entry, 173 Braising, 392-393 Breading, 384, 385 Break even, 175 Brewing system, airpot, 245 Broiler, 236, 239 Broiling, 387 Business, foodservice structure of, 170 trends , 189 Bypassing, 182

single, straight-line arrangement, 221 Cooking techniques, 376-377 combination, 376-377, 392-394 dry, 376, 382-387 moist, 376, 389-392 Cost of sales, 176 Cost percentage, of food, 173 Customer base, 189 Customer complaints see Complaints

D
Deck oven, 238 Deep-fat fryer, 235 Deep-frying, 385-386 Deglaze, 392 Delegate, 172 Design of facility, 182-183 of menu, 182 of turnover, 182 Direct labor cost, 173 Direct marketing, 192 Dishes, chafing, 244 Dishwasher, commercial, 240 Dolly, 225 Double-entry bookkeeping, 173 Dredging, 384, 385 Drugs, 181 Dry cooking, 376, 382-387

cleaning, 185, 226 cooking see Cooking equipment handling, 185 holding, 242, 243 maintenance , 185, 226 preparation, 231 repairs, 185 safety, 229 Equipment (continued) selection, 226 service, 242, 244-245 Evaporation, 376 Expense, 174

F
Facility balance, 182 design, 182-183 layout, 182 maintenance, 185 management, 182-183 FIFO see First in, first out rule First in, first out rule, 226 Flash bake over, 238 Flat-top range, 234, 235 Flavor, of cooked food, 379 FMP see Manager, foodservice Food cooked, changes in, 377-380 cost percentage, 173 handling, 185 inspection, 176 processor see Processor, food storage, 225-226 Foodservice Management Professionals see Manager, foodservice Forecasting, 175 Freezers, 226-228, 229 Fry station, 220 Fuel, canned, 244

E
Efficiency see Work simplification Electricity, as heat source, 234 Employee alcohol use by, 181 drug use by, 181 evaluation of, 181 foodservice, 170, 181 orientation, 172, 180 protection of, 182 selection of, 179 standards of conduct, 180-181 supervision of, 180 training of, 180, 184 Equipment

G
Garbage disposal 239 Gas, as heat source, 234 Glass containers, 226 Griddle, 235, 239, 386 399

Grilling, 386

K
Kettle see Trunnion kettle Kitchen, commercial cleanliness of, 184 description, 220-221

H
Handling of equipment, 185 of food, 185 Heat lamp, 384 Heat sources, 231, 234 Holding cabinet, 242, 243 Hotel pans, 242, 245-246 capacity of, 242 configurations of, 246 figure, 242, 246 Human resources, 172 see also Resource management

L
Labor costs Labor costs (continued) direct, 173 indirect, 173 Light, as heat source, 234, 384 Line see Cooking line Liquid cooking, 389-392 Location, 189, 190-191 Loss Prevention, 184-186 Lowboy refrigerator, 226

I
Image, of business, 192 Income, 174 Income statements see Profit and loss statements Indirect labor cost, 173 Induction, as heat source, 234 Ingredients assembly see Mise en place Injuries, onthe-job, 184 Inventory control, 175-176 of non-food items, 176 storage, 176 tracking systems, 175 Invoice, 225 Inspections, food, 176-177, 185, 225 Insurance, 185 Interview, questions, 179-180 Island, kitchen, 221

M
Maintenance of equipment, 185 of facility, 185 Manager autocratic, 172 communication of, 171 delegating, 172 democratic, 172 employee supervision, 180 foodservice, 169 inspection of food, 177 interviewing employees, 179 leadership, 172 middle, 170 open-door policy, 171 role of, 179 scheduling, 171, 181 time management of, 171, 173 top, 170 Management effective, 170-171 of facility, 172, 182-183 first line, 170 of large business, 170 professional credentials, 171 of risk, 185 of small business, 170 400

J
Job application, 179 description, 179 interviewing skills, 179 Juicer, commercial, 232

of time, 171 training programs, 185 Market pricing, 189 segment, 189 target, 189 Marketing, 188 see also Marketplace direct, 192 Marketing (continued) mass, 189 plan, 191 research, 188 strategies, 188-189 Marketplace, 188-190 Master work schedule, 181 Median, 240 Mentor, 180 Mentorship, 180 Menu, design of, 182 Microwave as heat source, 234 oven, 236 Mise en place, 222 Mixer see Bench mixer Moist cooking, 376

Pan-fry, 384-385 Parboiling, 390 Pigmentation, 378 Poach, 391 Point-of-sale system, 173 Policy, public, 172 Portion control definition, 174 guidelines, 174 Positioning, 190-191 see also Location Positive reinforcement, 180 Preparation equipment sanitation of, 231 use of, 231-233 Pressure steamer, 237 Pricing, market, 189 Processor, food, 231, 232 Production space, 182 Profit, 176 Profit and Loss Statements, 175 Profitability, 173 Promotion, of business, 191 Proofing cabinet, 242, 243 Public relations, 190-192 Publicity, 191 Purchasing, 176 Purchase order, 225

N
Net Profit, 176 Nutritive value, of cooked food, 377

Q
Quantity, of supplies, 225 Questions, interviewing illegal, 179 open-ended, 179-180

O
Open-burner range, 235, 239 Open-door policy, 171 Open-ended questions, 179-180 Opening, restaurant, 183 Orientation, employee, 172 Overstaffing, 171

R
Radiation, as heat source, 234 Range of motion, 223 Reach-in refrigerator, 227 Receiving equipment, 225 food and supplies, 225 record, 225 Recordkeeping, financial, 173 Recovery time, 386 Reduce, 391 401

P
Pans, hotel capacity of, 242 configuration of, 246 description, 242, 245-246

Refrigerators, 226-228, 229 Repairs, of equipment, 185 Resource management, 172 see also Human resources Risk management, 185 Roasting, how to, 383 open-spit, 383-384 Roll-in refrigerator, 227

Steamer, 236 Steaming, 377, 391-392 Stewing, 394 Stir-frying, 384 Storage, 225-226, 228, 229 Supervisors, foodservice, 170 Supply and demand, 176

T
Texture, of cooked food, 377-378 Thermometer, 225 Tilting skillet, 236 Time management, 173 Traffic paths, 183 Trends, business, 189 Trunnion kettle, 237 Turnover rate, 182

S
Safety see also Injuries, on-the-job of equipment, 229 figure, 184 Salamander, 238 Sales, 176 Sanitation of cooking equipment, 234, 239 description of, 185 of food processor, 231 of mixer, 231 of preparation equipment, 231 of slicer, 231 Sauting, 384 Scales counter, 225 platform, 225 portion, 225 Scheduling, 171, 181 see also Overstaffing Scoops, 245 Searing, 383 Security see Loss prevention Shelving unit, 228, 229 Shocking, 390 Simmering, 391 Sink, commercial, 239 Skillet see Tilting skillet Slicer, 231, 232 Smoking, 382-383 Standards foodservice, 166 safety, 184 Standardized accounting practices, 173 Steam table, 242, 243 Steam-jacketed kettle, 237

V
Volume, 231

W
Walk-in refrigerator, 227 Warmer, overhead, 243 Waste control, 174 Water bath see Bain marie Wok, 384 Work areas, layout of, 183 Work flow, 221 Work schedules, 180 see also Master work schedule figure, 181 Work section, 220 figure, 220 Work simplification description of, 222-223 energy, 223 food, 222 personnel, 222 time, 222 Work station description of, 220 figure, 220 Work tables, 232 Workers, protection of, 182 402

Workspace allocation of, 183 figure, 183

403