Professional Documents
Culture Documents
Acknowledgem
ent
Our group would specially like to give thanks to our
Cookery lecturers who have provided us with the
guidelines and necessary resources to help form the
basis of this project. The group worked well together
collecting information from many of the reputable
chain hotels and individual ones as well and the
Ceylon Tourist Board for helping to form standards
and rules and regulations that properties must abide
with.
Introduction
The Hospitality Industry finds itself increasing in population
with the number of tourists traveling round the world and the
number of hotels, ranging from the guest house to the 3 star up
to the 5 star hotels. This industry is highly profitable and also
helps people improve their relationship with the public. We too
have decided to move into the bigger sea and invest in opening
a new hotel. Since we are cookery students, we have
undertaken the task of designing a moderate kitchen for our
hundred room hotel.
The use of equipment and the manpower that can fit into our
human resources budget is not the only focus of designing the
kitchen, following hygiene and safety precautions is very
important. There are many institutions and organizations that
make sure food and beverage outlets keep the production area
clean. To make sure that this also became a standard, they
have formed the Hazard Analysis Critical Control Point.
Different types of kitchens
There are different types of kitchens, each one designed to
fulfill requirements that enable an operation to carry out its
job, for example, a small school cafeteria will require just two
cooks, three at the most and a few service staff for the food that
is cooked is done in bulk and is meant for children and is to be
eaten in a span of 15 minutes to half an hour.
• Fittings
• Heavy
• Light
• Semi- Manual/ Automated
• Smooth operation
Manpower
Equipment helps reduce Manpower in the kitchen.
Potato Peeler
Prooving cupboard
Microwave ovens
Hot cupboard
Dishwashing machine
All-purpose machine
Bread slicer
Blender
Gum machine –
Vacuum packing
Counter Top Frier Open Top Bain Marie Tea Snacks Service
Trolley
Espresso Coffee
Machine
What is HACCP?
Means ‘Hazard Analysis Critical Control Point’
Benefits of HACCP
One of the key benefits of HACCP is that it makes life easier. It is
difficult to keep areas, equipment and oneself clean so often but
the HACCP is a guideline that we follow to ensure that no part of
anything is missed. This is what makes it easier. By reading
through it step by step, not only do we know what area we have
missed but also why it is important to clean and the benefits of
cleaning.
Kitchen Planning
Flooring (Tiles)
Choose tiling that is white in color without any design. This will
help in maintaining the cleanliness of it. If it starts to turn off
white, either clean it with a strong abrasive or change the tiles.
The same is said of using tiles on walls. This makes walls
washable and cleanable and replaceable.
Tiles should be made of ceramic and not a plastic stick on. This
makes it easier to maintain and keeps the floor slip-free.
Lighting
Lighting must be made bright and white. To help see better, to
reduce fatigue and to help notice dirt and stains before it becomes
too dangerous.
Advantage of lighting
• Create a good working environment
• Improves the level of the vision of employees
• Helps to increase the productivity
• Kitchen can be cleaned well, thereby, minimizing spread of
bacteria
Ventilation
Adequate ventilation must be provided so that fumes from stoves
are taken out from the kitchen and stale air in the stores and
stillroom etc. is extracted. Good fresh air should be pumped to the
kitchen.
Advantages of ventilation.
The following page shows the blueprint of our kitchen that we are
planning to construct.
Pest Control
Pests are any animal that harms our production. Rats, mice,
cockroaches, flies, etc.
If we leave food out in the open and keep doors or windows open,
they can easily smell it and enter.
By bringing in foreign matter where they hide.
By staff who have not properly bathed or changed into clean
uniforms.
There are so many ways where they can enter into the premises to
infect.
How do we control them
The best way to control them is by preventing their entrance. To do
this we must make sure we never leave food outside on counters
for more than it is necessarily required.
We must remove and clean garbage bins when they are full or even
better, every two hours to prevent cross contamination.
Work Flow
Once the items are brought to the kitchen, dry items must be
properly placed, as mentioned previously like in the stores, in
the sub-stores and perishable items in the chiller or freezer.
A chef can prepare and store dishes as many as needed but this
can only be issued to the restaurant on presentation of the
KOT (Kitchen Order Ticket). This displays the date, time,
cheque number, name of waiter, number of guests and the
name of the dish. This is very important for accounts, so the
chef must collect this and store it carefully until the end of his
shift.
Saving all three is very important and it helps keeps our profits
up.
5 S System
Why The Need For The Energy
Optimization Strategy (EOS)?
Why not?
First cost considerations usually sacrifice
long term operational efficiency.
Few facilities are rarely re-commissioned.
Generally accepted design concepts have
evolved and become more efficient since
original design.
Changes are made to the facility and its use.
Performance of complex HVAC systems
degrade without continuous commissioning
(tune-ups).
What is EOS?
EOS is continuous commissioning and more. It
is the application of Control Technologies’
proprietary software algorithms in order to
minimize energy consumption. We’ll also apply
good old fashioned common sense—making
sure equipment is operating correctly and
schedules are optimized, for example .
Controls PM
External forces are also impacting the way the lodging and
hospitality industries handle their waste. There is a steady
movement of “green consumerism” from hotel guests, businesses
and tourist related industries. Green consumers are asking
questions related to the hotel’s environmental practices including
waste handling, energy and water management, before selecting a
site for vacations and conferences. The travel industry also has
joined the movement and is developing a rating system for hotels
and resorts based on environmental practices. The hospitality
industry is being forced to join the “green movement” or loose
their market share of the “green consumer.”
Stewardship of natural resources and making business decisions
based on sound environmental practices have enabled certain
proactive hotel companies to tap into the ever increasing “green
consumer” market.
Waste Reduction Guidelines will assist hotel and motel food and
beverage managers in reducing the volume and toxicity of wastes
generated by the food service operations.
To successfully reduce waste disposal costs, conduct a
departmental audit to determine the types and volumes of wastes
generated for disposal. Plan your waste reduction initiatives by
targeting specific products or materials that contribute the greatest
volume and/or weight to your departments waste stream or which
create disposal problems.
Establish short and long term departmental goals for waste
reduction and implement appropriate waste reduction strategies.
Reduce Waste
Use reusable metal or nylon coffee filters.
Use only reusable dishes and flatware in restaurants and employee
cafeteria.
Install a magnet on food waste containers to recover silverware
accidently thrown away with food waste.
Use paper towel dispensers in employee rest rooms that control the
amount of paper being dispensed or use less than standard width
paper to reduce paper waste as well as litter.
Use filters in deep fryers to extend the life of cooking oil.
Distribute condiments, paper napkins, and straws upon request
instead of offering them self-serve for take-outs.
Replace individually wrapped condiment packages with bulk
dispensers in restaurants and employee cafeterias.
Use washable hats and aprons for kitchen employees instead of
disposable paper ones. Use only cloth napkins, tablecloths and
china for restaurants, meetings, and conventions.
Use stained wash cloths and towels for cleaning rather than paper
towels.
Redye tablecloths and napkins to match new color schemes when
remodeling; reuse worn table linens as cleaning rags or remake
into aprons, laundry bags, mattress covers.
Use glass or plastic coasters to reduce cocktail napkin waste.
Eliminate paper place mats and use cloth ones.
Reuse five gallon PVC buckets. Request fruits, vegetables and
meats to be packaged in reusable crates, or recyclable
boxes.
Purchase:
Location
Materials to be Recycled:
Aluminum Cans
Plastic Bottles (Type depends on what is accepted by your
processor )
Rules and Regulations of Law
It is not just the HACCP that governs us, but even the
individual laws of the country. Like taxes imparted upon the
hospitality industry to ensure that the customers are always
safe and also to ensure that the hoteliers are also safe from
some customers, one when it comes to the service offered and
the price that it is offered at and the other when it come to the
payment of bills.
There are laws to say what can be done, what can not be done
and how to do it to make sure that every hotel is, at least,
running a standard form of service, but of course, the service
provided can excel over the standards if the hotel only wills it.
INTERNATIONAL
STANDARD
ISO
9004
Second edition
2000-12-15
Reference number
ISO 9004:2000(E)
© ISO 2000
Introduction
0.1 General
The present editions of ISO 9001 and ISO 9004 have been
developed as a consistent pair of quality management
system standards which have been designed to complement
each other but can also be used independently.
Although the two International Standards have different
scopes, they have similar structures in order to assist their
application as a consistent pair.
ISO 9001 specifies requirements for a quality management
system that can be used for internal application by
organizations, or for certification, or for contractual purposes.
It focuses on the effectiveness of the quality management
system in meeting customer requirements. ISO 9004 gives
guidance on a wider range of objectives of a quality
management system than does ISO 9001, particularly for the
continual improvement of an organization's overall
performance and efficiency, as well as its effectiveness. ISO
9004 is recommended as a guide for organizations whose
top management wishes to move beyond the requirements
of ISO 9001, in pursuit of continual improvement of
performance. However, it is not intended for certification or
for contractual purposes.
For further benefit to the user, the basic content of the ISO
9001 requirements are included in boxed text following the
comparable clause in this International Standard. Information
marked “NOTE” is for guidance in understanding or
clarification.
Thank you