SEKOLAH HOSPITALITI KOLEJ

YAYASAN PELAJARAN JOHOR

DCA 1033
KITCHEN MANAGEMENT

INDIVIDUAL ASSIGNMENT

PREPARED BY:
STUDENT NAME: MATRIKS NUMBER: GROUP:
MUHAMMAD D22022/060556 KB54J
NABIL ADAM
BIN ALAUDIN

SUBMITTED TO:
PUAN NUR NADIAH BINTI ABDUL WAHID
 CONVENTIONAL
READY PREPARED

(COOK/CHILL OR
COOK/FREEZE)

CATERING SYSTEM

COMMISARRY

(CENTRAL ASSEMBLY/SERVE
PRODUCTION KITCHEN)
 DEFINITION
TYPICAL USERS
• Raw foods are
• Smaller foodservice
purchase,prepared on
operations.
site,and served soon after
preparation. • For an example
independent
• A preparation from
restaurants,schools,
scratch.
colleges,hospital and
• The food holding time is
health care facilities.
very minimal.

COVENTIONAL FOOD SERVICE

SYSTEM

ADVANTAGES

• CONTROL QUALITY DISADVANTAGES

-through the menus,
recipes and quality of • Stress
ingredients selected by -The conventional system
the manager. produces an uneven,
• ADAPTABLE somewhat stressfull
-more flexible in order to workday caused by meal
change the menu. period demands.
• LESS SPACE
-save on energy use and
costs.
 CONVENTIONAL FOOD
SERVICE SYSTEM

FOOD PRODUCTION

HOLD HEATED HOLD CHILLED

SERVE TO CUSTOMERS
 THREE METHOD OF READY
PREPARED SYSTEM

*COOK/CHILL METHOD
DEFINITION
-Cook/chill method is prepared and
Foods are prepared on site ,then cooked and then quickly chilled for
chilled or frozen, and stored for use at the later time.
reheating at a later time. In *COOK/FREEZE METHOD
addition , the place of preparation -Cook/freeze method is prepared and
is not the place of service and the cooked and then quickly frozen for
food is not for immediate use as in use at the later time.
the conventional system.
*SOUS VIDE (UNDER VACUUM)

-A method of cooking food sealed in

airtight plastic bags in water bath
for a long time.

READY PREPARED

(cook/chill or
cook/freeze

ADVANTAGES DISADVANTAGES

• LARGE COLD STORAGE

UNITS
• Reductions in production
-Need for large cold storage
labor costs, improved quality
and freezer units, which take
and quantity control by
space and add to energy
decreasing job stress related
costs.
to producton deadlines.
• CONTROL ON FOOD SAFETY
• Improved nutrient retention
-Food must be reheated and
by decreasing time food is
pre-chilled/froze at correct
held within the serving
temperature to prevent
temperature range.
bacterial contamination
 READY-PREPARED
FOODSERVICED SYSTEM

FOOD PRODUCTION

STORE FROZEN HOLD CHILLED

HEAT

SERVE TO
CUSTOMERS
 DEFINITION TYPICAL USER

• A central production • Airline cateres, large city

kitchen or food factory school systems, and
with centralized food franchised or chain
purchasing and delivery restaurant organizations
to offsite facilities for that provide food for
final preparation. their various outlest and
vending companies.

COMMISARRY
FOOD SERVICE
SYSTEM

ADVANTAGES
DISADVANTAGES
• Reduce cost due to
large-volume • There are many critical
purchasing. points in mass food
• Quality control may be production where
more effective and contamination could
consistent with only occur.
one unit to supervise.
 COMMISSARY FOOD SERVICE
SYSTEM

FOOD PRODUCTION

STORE FROZEN STORE CHILLED HOLD CHILLED

HEAT

DISTRIBUTION DISTRIBUTION DISTRIBUTION

CONSUMER CONSUMER CONSUMER
 DEFINITION

• The ’kitchenless
TYPICAL USER
kitchen’,fully
prepared foods Hospitals, health care
are institutions, and
purchased,stored, restaurants.
assembled,heated,
and served.

ASSEMBLY/SERVE

DISADVANTAGES
ADVANTAGES ▪ Initial high cost for
• The built-in labor prepared food.
savings. ➢ Cost of purchasing
prepared food is
• Fewer personal are
relatively higher.
required, and they
▪ High wastage
do not have to be
➢ Disposal of large
highly skilled or
quantities of
experienced.
packaging
materials.
 ASSEMBLY-SERVE
FOODSERVICE SYSTEM

STORE FROZEN STORE CHILLED

PORTION

HEAT

SERVE TO
CUSTOMERS