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NONFOOD STORAGE
2. Flatware
3. Beverageware
4. Linen
Such as Dinner Plate, Luncheon Plates,
Salad Plates, Cup and Saucers, Soup Bowls,
Soup Plates, Bread and Butter Plates, Demitasse
Cups and Saucers and Platters.
Such as Forks, Spoons, Table Knives, Soup
Tureen, Butter Knives, Teaspoons, Salad Forks
and etc.,
Such as Drinking Glass, Wine Glass, Bowls,
Goblet, and Juice Glass.
Such as Tablecloth, topcloth, napkins,
placemats, table runner and silence cloth.
Loses is caused by pilferage or damages
such as chips, discoloration, and breakage
caused by clients or handling of kitchen and
service personnel.
1. An illustration of continuous flow of material
in food and beverage service.
2. Personnel who responsible for overall
process in kitchen department specially on
Receiving Area.
3. An area in the Kitchen where can store or
keep food and material in the establishment.
4. Part of the kitchen service where can be
change base of the factors such as Operation
type, Menu offered and Customer loads.
5. An area on the kitchen where can be clean
the dishes.
6. An area on the kitchen where the waiter take
the ordered meal to serve.
7. A process on which chilled or frozen foods
are returned to eating temperature.
8. A personnel who responsible for cleaning
the dishes.
9. Storage where storing food material such as
cereals, rice, flour, pasta and etc.
10. Storage where storing material such as
detergent, tools, equipment, serving ware and
etc.
11. Storage where storing perishable food such
as meat, seafood, and dairy product.
12-13. Give at least two example of
Dinnerware.
13-14. Give at least two example of Flatware.
15-16. Give at least two example of
Beverageware.
17-19. Give at least two example of Linens.
20. A happening caused by chips, discoloration
and breakage caused by clients or handling fo
kitchen and service personel.
1. WORKFLOW
2. KITCHEN SUPERVISOR
3. STORAGE AREA
4. KITCHEN SIZE
5. DISHWASHING AREA
6. SERVING AREA
7. RETHERMALIZATION
8. DISHWASHER
9. DRY FOOD STORAGE
10. NON-FOOD STORAGE
11. REFRIGERATED FOOD STORAGE
Such as Dinner Plate, Luncheon Plates,
Salad Plates, Cup and Saucers, Soup Bowls,
Soup Plates, Bread and Butter Plates, Demitasse
Cups and Saucers and Platters.
Such as Forks, Spoons, Table Knives, Soup
Tureen, Butter Knives, Teaspoons, Salad Forks
and etc.,
Such as Drinking Glass, Wine Glass, Bowls,
Goblet, and Juice Glass.
Such as Tablecloth, topcloth, napkins,
placemats, table runner and silence cloth.
20. Loses