Knowledge requirements2.1 Explain the main consideration in the design & lay out of the food production work place.ENVIROMENT, CYCLE, HIGH TECHNOLOGY, EQUIPMENT, STAFF, OUT PUT.OUTPUT:-

Before all the steps to be executed we have to deal with Menu planning. Under Menu Planning Plan your menu early in the game. This will decide what kind of menu is to be produced that is table d’ hote`(simple) or a` la carte (complex).

Staff hires and equipment purchases & other important decisions depend upon this. As per the menu the skill of the staff is demanded if the menu is simple then the simple staff with the limited technical know-how will do.

It will only decide whether processed commodities are used or food material is used from the scratch.

It will also decide which cooking process would be used most of the time. Like in the menu which has most of the items to be steamed then the pressure steaming equipments would be used. And hence they will demand for more extraction units.

Menu planning will only decide that how many people restaurant can serve. This would be most important factor in this aspect.

Style as what out lay be used in the kitchen it should be made by keeping in the mind that it involves minimum back tracking, and ease in work flow.

1. Island Grouping:- In this arrangement the equipment is placed back to back in the center of the cooking area. It needs sufficient space to allow for this, including adequate gang ways around the equipment and space to put other equipments along the place.

2. Wall setting: - This involves sitting the equipment along the wall. This alternative is used in the kitchen where there is less space to move around in the smaller sites.

3. L or U shaped lay out: - these kinds of the setting discourage the entry of the unauthorized person in the section & hence promote the work efficiency. Their should be enough place to carry out the task smoothly. For example if we are using the ovens then we need to open the doors & use the trolley to carry the trays. So their should be enough space that all the process can be carried out smoothly.

Environment should cover these must factors such as:- Space Their should be enough space that the team can perform their tasks without

the hassle& accidents in the kitchen. Their should be adequate room, for the machinery and all the other ingredients used in the process.

Ventilation it is important because the commercial kitchens emits large amount of the fumes, vapours, heat, etc.Which are must to maintain the healthy environment. Air should be extracted from the cooking & subsidiary areas at constant rate. Amount of the air pumped in the kitchen should be slightly less then the air pumped in the kitchen. Maintaing the negative pressure in the environment. Airflow rates Generally the aim should be to completely change the air in the kitchen 20-30 times an hour depending on type of cooking process being

carried out in the kitchen. It is possible to recommend air change rate up to 120 per hour in small low ceiling basement kitchen. Canopies are used to extract the air from the kitchen they are installed right above the equipment. They are made of stainless steel & are fitted with the filters to extract the oil from the air, they should be changed on the regular bases to let the extraction system work efficiently. The under side of the canopy should be placed 2 meter above the floor level. Light: - Their should be adequate lighting in the work place therefore the staff

can perform their duty nicely. Adequate lightning help them to judge the right color of the food & quality of the ingredients used. It also helps the staff to keep the premises clean. It donot put the stress on the eyes & hence reduce the fatigue on the eyes. Where ever possible an ample use of the natural lightning should be done. Minimum legal level of the of light is 20 lumens per sq ft with up to 38 lumens preferable in all the areas.

Walls: - Walls should be strong, smooth, impervious, washable & light in the color. The joints around the wall should be rounded for ease of cleaning. Suitable wall surface should be used including ceramic tiles, heat resistant plastic sheets, stainless steel sheeting, & resin-bonded fiber glass. These walls should be easily cleaned with warm water & detergent on periodic bases.

Ceiling: - Ceilings must be free from any cracks, narrow openings, flakes, etc & should be strong, smooth, impervious, and washable. As these can harbor the dirt and oil hence attract the infestation of pests, etc.

Noise level: - any kind of the loud noise should be avoided in the kitchen. As there is already much nose produced by the different equipment used such as canopies, exhausts, food procesers, etc. Noise can be reduced by continues oiling of the machine and taking other common sense derived actions. In ideal conditions conversation should be possible within 4meter (13ft).

Floors:- Kitchen is the place where there is considerable wear & tear is involved therefore it should be, Capable of being easily cleaned; Smooth but not slippery;Even;without cracks or open joints; impervious(non-absorbent)

Cycle:- Design & layout shell be done with the consideration of the proper cycle taking place. Cycle should be made as such to increases the out put & utilize the resources efficiently & hence economizing the operations.Working method: - For example if the main operation is to make pizzas only in the kitchen then the work should take place from one direction.

1. That is first dough would be made in the dough machine2. it is brought on to the platforms kneaded3. then put in the refrigerator for proving4. removed and rolled out put in the trays5. toppings & sauce are arranged on the base6. Finally put in the oven

During all these steps there is proper flow of the task. All the equipments shell be close to the cook, as he do not have to back track. That is oven is at one end and the refrigerator unit at the end. All the units should be at the arm distance so that he can perform his task by ease and fatigue.

Food safety:-This is one of the crucial points to be kept in the mind. As production take place heaps of waste is produced.

1. To discard that waste their should be proper system. All the refuse shell never comes in the direct contact with the food production area.

2. Their should be proper cycle, timing to clean & sanitized the kitchen thoroughly. If it is not done then there are good chances of food getting contaminated.

3. The stock rotation cycle in the store & cold room shell be used in first in first out bases. This cycle reduce the wastage of material & reduce the chance of food poisoning.

Kitchen equipment :- Kitchen equipment can be conveniently grouped into five categories on bases of their uses;

Storage-, preparation-, cooking-, accessory- and service equipment.All these equipment should be carefully selected as per the menu, budget in hand, space, easy cleaning, maintainance, availability of spare parts, speed, etc & other factors. Study all equipment available, manufacturer, source, and compatibility with local standards in force. Storage equipment consists of industrial food-grade shelving. It may be wire or solid. Wire shelving is appropriate for canned goods or boxes, solid shelving is required in refrigerators and freezers. They are easy to clean. All shelving must be arranged appropriately to facilitate adequate air circulation. There are upright, chest, and walk-in freezers. Chest freezers preserve cold air but utilize more floor space, whereas upright freezes use less floor space but allow cold air to escape rapidly each time the door is opened. Walk-in freezers are recommended for operations using considerable amounts of frozen foods. Freezers can be purchased pre-fabricated, modular, or be custom -made. In every walk-in installation, care should be taken to position the freezer to open into a refrigerator in order to preserve at least part of the cold air, which inevitably escapes each time the door is opened. (Cold air costs three times as much as warm air)There are standard- or blast freezers for quick freezing of vegetables or plated food. Cryogenic freezers use liquid nitrogen or carbon dioxide and freeze fast.

They are recommended for hospitals and institutions feeding large numbers of people at set times

REFRIGERATORS   Refrigerators prevent bacterial growth and prolong the shelf life of perishable foods. There are electricity or gas fuelled, reach-in, roll-in, drawer and walk-in refrigerators. Electricity powered refrigerators are the most common.   Reach-in and walk-in refrigerators are readily available in a variety of sizes and configurations. Walk-in refrigerators can be specified modular or custom made. Drawer and roll-in refrigerators are practical and save labour but must be custom manufactured and expensive.

   All commercial refrigerators must be equipped with thermostats both inside and out. Interiors of all must be easy to reach, clean, and well lit.. Walk-in refrigerators must have non-slip floors and equipped to open from inside and outside. All doors must be airtight and equipped with self-closing mechanisms to minimize cold air loss.    A well-designed compressor maintenance programme will help prolong usable life. Wooden storage shelving is not recommended. Tempering refrigerators to re-thermalize plated frozen food is practical in hospital and correctional institutions.

PREPARATION EQUIPMENT - constitute all equipment employed in food preparation (chopping, dicing, cubing, peeling, slicing, mixing, processing). They speed up all these functions, reduce labour, facilitate quality control and promote consistency. Specify sturdy brands, backed up by a good supply of spare parts, warranties, guarantees and service. Foreign suppliers should be specified only if local manufacturers are inadequate or do not exist. Their should be proper guards in place to reduce the accidents.

COOKING EQUIPMENT. All equipment used in cooking fall under this category, and may be fuelled by electricity,  propane, natural gas, oil, wood, or steam .    The fuel must be selected with due care according to availability and style of cooking being envisaged.    Steam generators are available, so are cooking equipment with self steam generating installations.    Always specify cooking equipment with the least number of moving parts.THE FOLLOWING COOKING EQUIPMENT IS STANDARD:

Ranges: -hot top        - open burnersDeep fryers: electric or gasBroilers: ceramic brickets        radiant        infra red        openSalamanders: (top heat)             electric             infrared             gas

STEAM FUELLED EQUIPMENT:- Steam jacketed kettles- Floor, counter top, tilting or non-tilting, with or without spout in various sizes are available.    Pressure steamers are suitable for quantity batch cooking. Combi-ovens combine steaming and roasting, and are popular due to their space saving

features.

ACCESSORIES – Electronic thermostats, energy load levellers (reduce peak electricity demand) and automatic shut off switches fall under this category. Service equipment – helps keep prepared foods hot. Steam tables, flambé carts, gueridons, coffee machines, small wares (pots, pans, whips, scoops) self levelling plate dispensers, dishwashers, compactors, filtering devices fall into this category.    Once the equipment selection is completed, and the layout determined, the planner must contact utilities and advise them to ensure timely hook up to main supply lines.    Floor space dedicated to kettles must be furnished with splashguards and drainage.   There is a wide range of manufacturers of kitchen equipment and the planner must carefully specify before making purchase decisions. Equipment is sold by dealers, distributors, jobbers, manufacturer’s agents, or directly by the manufacturer pending on the size of the order or the size.

High Technology:-Technology in the kitchen has made the life of the staff quite easy,& economical on the management.Management shell opt for new machines as these are quite energy efficient that is they use same amount of the electricity & gas and produce same or more result then the present traditional models. Same goes with the refrigeration units which are using as less 50% of electricity then the traditional ones.High tech are digitally controlled they have better sensors and artificial intelligence. Some advanced coffee making machines are equipped with these factors.New food processors tend to make less food wastage, and need less cleaning time & are much compact.Depending on the price range different kinds of the food producing, packaging, units etc are produced. Before opting for the high technology staff training, budget, space & other factors shell are kept in the mind.

Staff:-As per the need & menu organization hire their staff Staff is also one of the most crucial factors in the industry. After deciding the menu, dishes to be served, & use of the equipment we have to hire the staff. Their skill & knowledge depends upon the complexity of the operation to be carried out.Numbers depends upon the sitting capacity, method of preparation, level of the exelence, budget of themangment, material used that is commodity or the material is used from the scratch. Shifts depend on the work load & kind of organization. For example a busy 24 hrs. diner or restaurant on the highway will need staff around the clock, number of the staff can be allocated by the rush in different timings. Other

case can be of the bakery where all the preparation takes place in the night time. So all the preparation staff would be allotted the night shifts.Functions of staff would be allotted to them as per their previous experience; knowledge etc. there should be proper delegation of authority & responsibility.

2.2Explain the general organization of a kitchen staff, in terms of jobs & rolesMANAGEMENT, SPECIFACTION, COMMUNICATION, SERVICE, TASKS, SATISFACTION

The bases of kitchen organization depends upon :1. The Menu:-The kind of dishes to be produced determine the jobs that need to be done.2. Type of establishment:- The major types of the establishments are:

Hotels Catering & banquet service Fast –food restaurants Carry-out or take away facilities Full service restaurants In situational kitchens Schools, Hospitals, Employee lunch rooms, airline catering, military food services, and correctional institutes.

3. The size of operation(the number of customers & the volume of food served)4. The physical facilities, including the equipment in use.

The purpose of the kitchen organization is to produce the right kind & quality of the food of the highest standards, for the required number of the people, on time, by the most effective use of the staff, equipment materials.

In the management we will discuss the role of the head chef.The executive chef is in charge of everything related to the kitchen, including menu creation, personnel management and business aspects. The executive chef can also be referred to as the "head chef" or "chef".These are the some duties of the head chef:-

They hire and fire the staff, determine costs, revamp the menu, take care of all administrative tasks, interact with the dining room managers, and generally oversee the well-being of the restaurant.

There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:

Chef de cuisineThe chef de cuisine's placement within the kitchen can vary depending on the individual restaurant's hierarchy. Generally, it is equivalent to an executive sous chef position.

Sous chefThe sous chef (pronounced "soo-shef" -- French for "sub chief") is the direct assistant of the executive chef.The sous chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.ExpeditorThe expeditor - a role generally held by the sous chef - serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.Chef de partieA chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Station chef titles can include:Sauce chef or saucier [so.si.e] - prepares sauces, stews, and hot hors d'oeuvres, and sautées foods to order. This is usually the highest position of all the stations.Fish cook or poissonier [pw ɑ .so. ɲ e] - Prepares fish dishes (this station may be handled by the saucier in some kitchens).Vegetable cook or entremetier [ã.t ʀ ə.me.tje] - Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.Roast cook or rotisseur [ ʀ o.ti.sœ ʀ ] - Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin [g ʀ i.a ʀ .dĩ] to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.The pantry chef or grade manger [ga ʀ d mã. ʒ e] - is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.Pastry chef or pâtissier [pa.ti.sje] - prepares pastries and desserts.The relief cook, swing cook, or tournant [tu ʀ .nã] - replaces other station heads. Cooks and assistantsIn larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.Division of kitchen on the bases of cuisine section:

Continental Section Oriental section Indian section Or their can be any other specialty cuisine section too.

SERVICE STYLE:-

There are different types of service styles used in the industry some need more staff some need less, & as per the need management set the standards of the staff and skills that are must.Managment will also have to decide the pax they want to serve in the premises. This will effect the outcome of the kitchen & hence make a difference in amount of people to be hired.

Most common food service are;-

English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.

French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing.

American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.

Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat.

Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.

Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated.

Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.

There are two types of Room Service:

Centralized: Here al the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters.

Decentralized: Each floor or a set of floor may have separate pantries to service them. Orders are taken at a central point by order-takers who in turn convey the order to the respective pantry.

Mobile Pantries: Some hotels have pantries installed in service elevators. Orders are received by a central point that convey it to the mobile pantry. The pantry has to just switch on the floor and give instant service. For the sake of information, in countries, which have a shortage of manpower, large hotels install mechanized dispensing units in rooms. The guest inserts the necessary value of coins into the machine, which will eject pre-prepared food and beverages for guest consumption.

Buffet Service: A self-service where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.

For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table.

Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.

Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is

cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.

Breakfast Services:

There are basically two types of breakfast offered in hotels and restaurants. The Continental Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The English breakfast is heavy and is a major meal of the day. A traditional English breakfast runs into six or seven courses.

Continental Breakfast

Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The cover layout consists of

(a) A side plate and a side knife (b) A butter dish and a butter knife on a quarter plate (c) A tea cup and saucer with a teaspoon (d) A sugar pot with tongs (e) A bread boat or toast rack (f) Serviette (g) Jam, marmalade and honey pots

Note: There are variations to the Continental Breakfast. Cafe com- plate refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat.

English Breakfast:

Is more elaborate and offers a choice of juices (or fresh or stewed fruits), cereals, fish course, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea or coffee. The cover consists of :

(a) A side plate and a side knife (b) A butter dish and a butter knife on a quarter plate (c) A tea cup and saucer with a teaspoon (d) A sugar pot (a tongs, if there are sugar cubes) (e) A cruet set (/) A fish knife and fish fork (g) Dinner knife and fork (h) Jam, marmalade and honey

(i) Dessert spoon and fork (j) Serviette

The kitchen staff, generally consisting of a kitchen manager and an assistant, are responsible for everything that goes on in the kitchen, including:

They have to follow all the directions from the staff, management, and Head chef. . Maintaining a clean and sanitary environment, and abiding by all health

Codes. It is the staffs’ responsibility to study and learn the health codes. Following all kosher regulations. Preparing healthy, balanced, nutritious and delicious meals. Ensuring that all food is properly labeled, with all ingredients listed. Ensuring that enough clean dishes are always available. Ensuring that all necessary ingredients and supplies are ordered. Producing a monthly menu listing at least entrée, side, and soup. . Proper planning for the efficient utilization of time and resources, and Conservation to limit expenditures and waste. . Working with inexperienced staff, delegating tasks and training

Them in any necessary skills Help unload, store, and move supplies in kitchen. Maintaining all the assets of the premises including machinery, & other

equipment furniture, etc. They should practice smoking, use of drugs, alcohol, etc. in the premises.

These all the general tasks and duties of the staff in the kitchen. They can be altered by the need or regulations of the management.

STAFF SATISFACTION:-It is very important for the establishment to motivate their staff on the regular bases. This help to boost their morale, improve their output, increases job satisfaction & out put. Therefore management should must take following steps.

1. Rewards: - management shell must initiate & praise the improvement in their staff by some kind of the reward. It can be gift coupons or certificates, financial factors, etc. Rewards help staff to set their standards & also bring urge to excel with each other in the job.

2. Training & Qualification: - Management should never under estimate the necessity of the regular training of the staff to up to date their skills in the industry. Staff should also be trained in handling & utilizing the new equipments & technology. Their should spend their budget in the staff to qualify at certain level of qualification. Which in turn help them to raise the standard of their production & service.

3. Industrial Experience: - Various industrial visits and work shops etc should be carried out. This keeps the staff busy and creative. They learn new skills, they come up with new ideas, raise their standard of out put, get an exposure to ever changing trends.

COMMUNICATION:-

It is very important factor their should be proper flow of communication & hierarchy in which communication will take place.For example if commi have a problem in his work place he will communicate to the next superior to him. He shell not go directly to the executive chef.Important communication shell always take place in the formal way (written).Any kind of the rowdy behaviour, indecent language & other aspects of the discipline must be observed through out in the work place.

2.3 Explain the factors to take into account when establishing the staffing requirements for specific production situation?Facilities, style, commodities used, finance, skills, recruitment, quality control, established routines.

STYLE in this we will cover different cuisines to be made in the premises & menu the the management have decided to follow in the premises. This will decide which staff is required to do the job in the staff cuisine will decide the specialization of the staff in a particular field.For example if the joint just serves simple burgers & fries. Then the level & skill would be very limited of the staff just with the basic production methods on grill, using fryers, etc. But if the premises is providing complex French course menu. Then staff must have vast knowledge & expertise of culinary skills to meet the standards.

COMMODITIES USED This will effect the requirements of the staff as the management decides to use more of the food from the scratch or fresh & not the commodities. Then more number of the skilled staff would be required. Just take simple if management do not buy the cheese from the Delhi they would have to process it them selves. Then they will have to hire the special staff with this skill.

FACILITIES As their would be more facilities for the staff like machineries, equipment, hand held electronic tools, etc. Staff that would be required must have all the necessary skills & knowledge to use these machines properly & to maintain them. Size of the kitchen is also other aspect that effects the staff requirement. If the kitchen is small then they will need less staff but with more skills, generally these kinds of small premises use more of the commodities. And because the space is limited they have to research for compact & multifunctional units.

FINANCE it depends upon the budget of the management. What kind of the pay or salary they are offering to their staff to be hired. If they are offering good scales they are able to attract the highly skilled staff. Staffing requirements also depends upon the type of the business. If the premises are involved in the complex menu production then the staff that will be hired will have good experience & high skills .Which again will have to be given high salary scale.

SKILLS: - Management will have to make a criteria or requirement for the staff to be hired. That is what training, level of knowledge, expertise & experience they want from

their staff. For example kitchen of busy five star hotels will have entire hierarchy of the chefs, cooks, their assistants in large numbers. Carrying out the production with the complex line of commands. But in a simple donut shop a cook with a skill to make donuts, counter person & an assistant will do with simple skills.

QUALITY CONTROL: - When establishing staffing requirements specific standards should be made. That staff have to meet while performing their duties whether that is of production or service. Like dishes should be evaluated by the chef before going to be served to the customer.Hygine levels should be met all the times. All the raw material to be used should be of excellent condition before they are used. They should check whether all the service standards are met whether they are English, fernch, American, etc.

ESTABLISH ROUTINES:-Management needs to make a clear routine as such how they want to carry out their routine procedures. That is they need to make proper rooster & system how they will carry out their preparation, cooking, clearing& service. In the busy kitchens preparation & bulk cooking is done in the time when there is no service to guest is carried out. So they will have some staff coming in and doing all the preparation & cooking. They should have proper schedule to clean the kitchen as they go & at the end of the day and organize the stock in the store rooms & cold rooms. They should sdet their standards

RECURITMENT:-

2.4 Explain the factors to consider when planning menus for meal production & special events, in relation to staff organization.MENU, EQUIPMENT, BALANCE, SERVICE, NUMBERS.

Menu:- What kind of the menu is to be followed on the specific event that is how much

courses to be served more the courses more would be the staff required to serve & prepare the all menu dishes.

Recipes & types of commodities to be used. If the recipes selected by the event guest are easily made with the commodities on hand & have easy recipe to follow then staff required with the simple skills will do.

Numbers of guests:-Numbers of the guest in the staff also plays The important role. As this will decide the number of people required to carry out all the cooking process. There fore the management should have clear number of the guests that is forecasted and specifies numbers & some guests that can show up extra. So all planning is done systematically. Equipment while planning menu for the special event following considerations should be kept in the mind:-

Output & preparation of the equipment available in the hand. That is machines; etc should be able to perform by the set standards & should be able to produce the desired goods with less wastage.

Cooking & holding:-Their should be adequate cooking equipment like burners, ovens, grills, etc. for staff to carry out their cooking procedures. After cooking their should be holding provisions for the food cooked like hot plates for hot food & refrigeration for the cold food.

Service: - Availability of service equipments such as coffee machines, hot cases, bain-maire, and chefing dishes, etc. Their should be adequate equipment that will meet the demand of the event for the staff & staff should know how to operate these equipments.

SERVICE that to be carried out in the event should be carried out easily and in less time with the available staff. For example in big gathering buffet service is best suitable option. Dish that would be served in complex way will be requiring more time & staff with the adequate knowledge of dish & proper training to handle it & serve it.

BALANCE:-While planning the special event menu, employee that will require to the job shell must be kept in the consideration and proper balance of their duties & task must be carried out.

Their should be proper balance of work load in all the production & cooking departments. It should not be like all the pressure is in one department rest are sitting free, so the dishes in the menu of event should be such that involve the entire departments in the kitchen.

Their should be enough staff to carry out their duties & functions Service staff should balance with the kitchen & pax to be served. That is their

should be adequate number of the staff to take orders to give service & clear the tables, etc.

Clearing down staff includes kitchen porters, scullery& dish washers, etc. As the event take place so their should be continues washing of the pots, pans, dishes, plates, crockery, etc.Their should be no pile ups so proper balance in all the team is very important.

2.5 Explain the factors to consider when purchasing new or replacing the large & small equipment, in relation to staff organization.

Buying commercial machinery & large and small equipment in the kitchen takes proper analysis & steps in relation to staff organization, they are:-

Labor saving Equipment to be purchased must be efficient & do not require to much labor to assemble & to work with it. Staff should be ease with it then getting exhausted.

Skill requirements Before buying the equipment we should know if our staff can operate it do they have essential skills to work on the large piece of equipment. I f no that what are the training programs offered by the supplier.

Utilization: - Machine should have right size of out put required in the production. That is machine should be efficient & do not do any kind of wastage. It should be economical then hiring the staff.

Flexibility: - Machine & units should be multifunctional that is they can perform lot of tasks in one piece of equipment only. Like a food processor then will have attachment of juicer, chopper, dicer, dough making attachments, etc. then having different equipment for different tasks.

Quality: - Equipments shell produce ingredients of great class with accuracy & desired results. These equipment shells help in adding the advantage to staff. Like staff will use their time food preparation like dicing, chopping, shredding, etc. but with the food processors they can do this task & use rest of the time for creative food garnishes, coming with up new recipies, etc. service machinery like coffee machines which are high-tech made the job of waiting staff very easy. As all the process is controlled by one machine on the touch of button & hence give quick service.

Safety: - safety of the staff is very important aspect when buying the equipment it should be made sure that the equipment should be meeting all the safety parameters set y the government, should have proper guards, easy to clean. It should not pose any kind of risk at all.