HTM 2514 1st Edition Lecture 8Outline of Last Lecture I. Design and Function of Kitchena. Building inspector rulesb. Kitchen layoutII. Essential Equipmenta. Caterer’s equipment listOutline of Current Lecture I. Equipment for holding, assembling and serving foodII. Organizing and Managing Kitchen Receiving and Storagea. Receivingb. Storagec. How to buy or lease equipmentIII. Creating Manuals a. Worker Safety Manualb. Food Safety ManualCurrent LectureI. Equipment for food holding, assembling and serving a. Cook-and-hold cabinets – cook foods at low temps and then hold food safely until service time; equipment is mobile and usually doesn’t require overhead ventilation due to lower cooking tempsi. Increases product yield, food retains more moistureb. Holding cabinets/hot boxes – used EXTENSIVELY by caterers; best for short term holding food just before serviceThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Cabinets can be moved to strategically located areas for better servicec. Thermo-insulated equipment – same purpose as hot boxesi. Food can be transported easily in it and later on can be used for either hot or cold short-term holdingii. Well-insulated; will gain or lose only one degree per hour if unopenediii. Off-premise caterers benefit from these mostly***d. Plate trees – help caterers assemble and store prepared plated food in secure/compact wayi. Vertical rows of rubberized pegs that fit plates betweene. Plate caddies – hold stacked plates securely so employee doesn’t need to exert much effort to move a lot of platesi. Often “spring loaded” so they are practical for banquet assembly linef. Steam tables – great for plating hot food at eventi. Off-premise caterers often rent steam tables for eventsii. Substitute = chafing dishes1. These don’t perform as well because they use canned fuel which does not heat as effectively as gas/electricity iii. Only meant to hold food – not cook itg. Conveyor units –help to move plates through assembly line, height and speed can be adjusted to work with any surface/time constrainth. Sauce guns and squeeze bottlesi. Sauce guns – conical/gravity fed; caterers use them to eliminate the mess caused by use of ladles or pitchers to sauce food1. Come with stands to hold them upright when not in useii. Squeeze bottles – liquid plate components1. Don’t use for hot sauces2. Excellent for cold sauces, syrups, glazesi. Utensils and portion scoops i. Plating food for banquets should be done with speed and consistency and with special toolsii. Using these tools standardizes the number/size of portions servediii. Serving spoons – solid, slotted, or perforated designsj. Additional equipment – depending on identity of your catering operation you may need deliveryvans, barbeque grills and smokers, etc.i. **As business evolves, you will need to update equipment so reserve a percentage of profits for maintenance of existing equipment as well as purchase of new materialsII. Organizing and Managing Kitchen Receiving and Storage – establish procedures for receiving and storage, recipe development, costing, worker safety and food safety; make manuals for eacha. Receiving – should be process in place for receiving food, beverages and office supplies; someone must check each delivery as well:i. Check invoiceii. Check for qualityiii. Initial invoice and take to office to be processed and paidiv. Store delivered items1. If delivery is incomplete – make notation on invoice and call supplier immediatelyv. *Keep good records, order and inventory formsvi. Receiving/storage manual:1. Instructions for receiving2. Sample order and inventory forms3. Business tax number information4. Map of storage areas in catering facility and what they contain5. Yearly inventory of all equipmentb. Storage – 4 basic areas:i. Secure storage for wines and spirits1. Only most trusted employees should have access hereii. Dry storage for products that are shelf stable1. Ex: olive oils, spices, herbs, rice, grains, pasta (can all be stored on open shelving)iii. Cold storage for foods that need refrigeration1. Must have preset arrangement so products are easy to find2. Ex: eggs, milk, produce3. Keep products that are to be used first at front of refrigerator4. Keep raw and prepared foods separate for decrease aroma absorptiona. Everything MUST be in accordance with health department standardsiv. Frozen storage1. Everything needs to be labeled with food name and date it was frozen2. To cut down on inventory – have clipboard with dates and amounts attached to freezerc. How to buy or lease equipment i. You must decide whether your catering business should purchase or rent equipment youneed1. Purchase it – you can deduct depreciated costs on tax returna. Go to trade show for hospitality industry, sometimes you can buy showroom models directly from manufacturer at discounted rateb. Option of buying used or reconditioned equipment at much lower prices than new; or buying it off food-service operations that are going out of businessi. *Make sure there is no lien on equipment because it will be repossessed2. Lease it – spend less up front, but could be costlier in long run if you need to buy to keep up with demanda. Option of purchasing equipment at end of leaseb. Leasing company sets monthly payment, spread over 12 – 60 monthsc. Overall price of equipment ends up considerably higher than if purchased in beginning 3. Renting –many catering events require renting supplies and equipment from party rental servicea. On-premise caterer uses this when size of party requires supplemental equipment or client requests service item that Caterer doesn’t havei. Ex: Client wants black plates for her event but you don’t own those and don’t want to buy them because you’ll rarely use them in future – so you rent and pass on extra cost to clientb. Off-premise caterers use party rental services for basically all their eventsi. They have production facility but not a ton of storage space for extra equipmentii. Requires transportation of all food/bev/equipment to venuec. Rental companies require equipment to be rinsed, dried and packed up before they pick it up; if items are broken the compensation comes from caterer – so caterer should do a inventory check both before and after event to avoid chargesIII. Creating