Buzeye Zegeye Abebe

PhD Candidate in Management, MBA, MPA ,BA, BED

Works at Wollo University and EDC as UNCTAD
certified Trainer for Entrepreneurship
Contact: +251-920659964
buzeye2006@gmail.com/buze2002@yahoo.com
 Unit 4: Kitchen Management

• A kitchen is a place for the storage and preparation

of food for consumption.
• The purpose of a kitchen is to produce the right
quality of food of the highest standard for the
required number of people, on time, by the most
effective use of staff, equipment and materials.
 Basic of Food Preparation

“To be interested in food but not in food production

is clearly absurd! “
…Wendell Berry, American environmentalist, a Poet
and a Farmer.
• Vegetarian:

Vegetarian cookery involves preparing food by using

cereals, grains, lentils, vegetables, fruits, soya, tofu,
seeds, spices, herbs, and nuts. Animal products such as
milk, curd and honey are also used in this cookery

Vegetables are very important ingredients in various

cuisines around the world. Vegetarian cookery provides a
wide range of eye-pleasing colors, texture, fiber, and
vitamins. It also provides low calories as compared to
non-vegetarian cookery.
• Grains:

Grains are small dry seeds consumed worldwide. They

are popular as one of the important ingredients of
vegetarian cookery due to their nutrient value and
ease of availability. The grains are of two types:
1. Cereals
2. Pulses
• Cereals

• They are the seeds obtained from various grass plants

such as Wheat, Rice, Barley, Ragi (Malt), Jowar, Bajra,
Maize, and Millet. In most of the countries, they are
consumed as a part of staple food
• Pulses

They are the seeds obtained from vain and shrub plants
such as peas, Bengal Gram, Horse Peas, Chick Peas, and
Indian Beans. They have an important place in
vegetarian staple food consumed around the world.
• Difference between Cereals and Pulses

Cereals Pulses

They contain carbohydrates. They contain protein.

They are found as spikelet. They are found inside pods.

They are grown in larger quantities. They are grown in smaller quantities as
compared to cereals.

They provide energy. They provide muscle strength.

• Use of Vegetables in Cuisines

The vegetables are an integral component in stews,

soups, gravies, and curries
Classification of Vegetables
Leafy Vegetables
• They are the leaves of the vegetable plant. They can be
either consumed directly or cooked. They can be used in
salads for direct consumption, in gravies, soups, and
other foods. They have short shelf life, say a couple of
days.
• These vegetables may have pests on the back of their
leaves. Hence while selecting the fresh and good quality
leafy vegetable, the buyer needs to be careful. In
addition, they must be cleansed thoroughly before using
to wash off any pesticides present on the leaves.
Root Vegetables
• Root vegetables must be preferably peeled
before using.
• They are used for preparing stews, side dishes
and salads
Stem Vegetables

• They are the useful stems of the plant and

have high quantity of mass. They can be cut,
chopped, or diced. They can be consumed raw
or cooked. Their shelf life is longer than leafy
vegetables but shorter than bulb vegetables.
Tuber Vegetables

• Tuber vegetables are the swollen part of the

stem that grows underground. Potatoes are
used all over the world in a wide range of
cuisines. Fresh ginger and turmeric are used to
prepare pickles and pastes
Fruit Vegetables

• They are the fruits of a plant and are called culinary

fruits. They grow in large quantity. Some of them can
be eaten raw and rest all need cooking. They need to
be cleaned, cut into pieces, and grilled or cooked for
consumption. The chefs require to pay extra attention
while cutting for the presence of any pests inside
these vegetables.
Bud Vegetables

• They are prominently the bud part of their

plant
• They are mostly consumed directly. Lettuce is
used in sandwiches and salads. Cabbage is an
important ingredient in South Asian cuisines.
Bulb Vegetables

• A bulb is an underground part of the plant where

nutrients are stashed. These bulbs are one of the
main ingredients in cookery. They are used to
flavor soups and stews. They are also used in
seasoning various dishes. They have longer shelf
life than any other type of vegetable.
Flower Vegetables

• They are the flowers of vegetable plant. They

are cut into pieces and cooked to make stews.
They also need thorough washing to remove
the pests or tiny insects.
Fruits used in Cuisines

• The fruits are dominant ingredient in fruit

salads, smoothies, desserts, and gravies. They
are best when consumed ripe and fresh.
Pulpy Fruits

• They are mostly hard in raw form and become

tender when they ripe. These fruits yield soft
pulp of thick consistency when crushed. The
pulp is often used in preparing desserts, cakes,
tarts, pies, candies, and ice creams.
Juicy Fruits

• These fruits give juice of thin consistency when

squeezed or crushed. The juice is strained to separate
any small fruit particles left while crushing. The clear
juice is then used for sorbets, mocktails, and organic
colored ice cubes. Juices are combined with corn
syrup and sugar to prepare juice drinks and fruit
nectars or nectar blends
• Non-Citrus fruits: They are non-acidic alkaline
fruits. Ripen non-citrus fruits taste sweeter
than ripen citrus fruits. Here are some non-
citrus fruits:
Dry Fruits
• They are fruits with no water content. Their water is
removed by either natural or artificial method of drying.
They shrink with mild change in color after drying and have
longer shelf life than fresh fruits.

• Dry fruits are used in ice creams, and healthy milk based cold
drinks. They are best paired with chocolates and cakes. They
are used in preparing desserts and presentation of food.
Berries

• They are small, pulpy and juicy fruits of bright

glossy colored peels. They are consumed
worldwide. They can be eaten fresh or used in
preparing tarts, pies, cakes, and candies.
Some of them are used in preparing jams and
sweet pickles.
Non-veg cookery

• Non-veg cookery involves preparing food using eggs,

meat, pork, and seafood. There is a very wide variety
of non-vegetarian cookery around the world
• A large number of snacks, breakfast items, and main
course non-veg dishes can be cooked using various
meats. Let us learn about different types of non-veg
items
Eggs

• Eggs are staple non-veg food. They are used in

baking and preparing desserts like mousse
• Eggs are sized according to their weight. There are
various sizes of eggs such as: between 53 - 63gm
are Medium, between 63 - 73gm are Large, and
the ones weighing more than 73g are Extra Large.
Meats
• Meat comes from cattle and poultry. They are
raised at farms with proper feeding and care.
The meat from cattle is more commonly
known as red meat
Executive Chef’s Roles and Responsibilities

• An executive chef is the commander of the kitchen; he coordinates

the kitchen staff and manages the preparation of meals.
• An executive chef's duties include menu planning and management
responsibilities.
• An executive chef must be active cost controlling and maintain of
food cost.
• The executive chef will train and manage kitchen personnel and
supervise/coordinate all related culinary activities.
• Executive Chef will monitor and review the
performance of subordinates to ensure proper
training of the staff is taking a place
• To ensure the implementation of a correct “food
production schedule” for each department and for
each crew to maximize effectiveness and efficiency
of employees’ working schedule.
• After noon Sessions of the fourth day…
• Kitchen storage
• Lazy-Susans
• Drawer inserts
• Pantry
• Tilt-out drawers at sinks
• Roll-out shelves
• Tray dividers for baking sheets
• Recycling/pull out waste baskets
• Spice Racks
Storage designed to fit the user
Cont’d…
Tall towers are used to anchor the end of cabinet run. Towers
can include drawers below and tray dividers above the built-in
appliances.
 Appliances Trends

• Refrigerator drawers
• Sinks that are dishwashers
• Dishwasher drawers
• Refrigerators with internet
access
• Bright colored appliances
(Red, Blue, Yellow)
• Wine chillers
• Ovens with side opening doors
• Ovens that cool and operate
via phone app
What is Quality?

• The food and beverage industry is a fast moving and exciting

business.

• The British Standards definition of quality ( British Standard

4778, 1987 ) is ‘ the totality of features and characteristics of a

product or service that bear on its ability to satisfy a stated or
implied need ’

• The customer translates these needs into a series of

expectations of the service or product they will experience.

 Cont’d…

• If the restaurant meets or exceeds these expectations

then the customer will feel satisfied and will feel that
they have received ‘ quality ’ . If the restaurant does
not meet their expectations, then there is a gap
between customer expectations and the perceived
characteristics of the service or product delivered to
and quality will not have been provided.
 Cont’d…

• Quality is state of mind and in everything you

do.
• It is implicit in this definition that quality can
exist at any level of service, from fast food to
fine dining, as long as expectations of that
level of service are met
 Cont’d..

• The product tangible elements consist of the food

presented to the customer and the facilitating
goods used to serve the food on or with.
• The style and nature of the crockery, cutlery and
glassware as well as the linen and napkins are also
part of the total experience.
 Cont’d…
• The product intangible quadrant includes the overall

atmosphere of the establishment and the aesthetic

appeal of the décor furniture and fittings.

• Although service is often thought of as intangible, there

are still elements that can be seen as tangible. The actions

the service staff carry out during service are tangible, as is
the way the service process is organized.
 Cont’d…
• The speed of service is easily measured and the words service staff use -their ‘

script ’ – also provides hard evidence. Another example of tangible service is

the action taken to put something right after it has gone wrong – the

corrective action.

• The service/intangible quadrant is very hard to tie down but undeniably

exists. The warmth and friendliness shown through a genuine smile is almost

tangible. In some restaurants, customers know implicitly that the staff care

about their meal, while in others, customers know that the staff care about

very little. All these elements add up to a feeling of service.

Cont’d…

• Quality in food and beverage operations

means reliably providing the food, service and
environment that meets with our customers ’
expectations and where possible finding ways
of adding value to exceed expectations and
result in delight
WHY IS QUALITY IMPORTANT?

• customers are more demanding of everything

they buy, as well as the way in which those
products and services are delivered.
Customers are no longer intimidated about
complaining in restaurants and are prepared
to make a fuss if things do not go right.
Cont’d…
• The development of more sophisticated hard and soft technologies

allows man agers to offer many possible additional and

convenience services, although interpersonal contact is still seen

as highly valued for the majority of operations. The effectiveness

of methods such as chilling and to a lesser extent sous vide means

that a good standard of professionally prepared dishes can be

obtained from the local supermarket and prepared at home in a

microwave oven
 Cont’d…

• In an increasingly competitive and international

marketplace, quality is seen as providing an edge of
competitive advantage
• A food and beverage operation that customers think
has the quality edge over its competitors is partly
able to boost profitability through charging
premium prices
Cont’d…

• Quality provides leverage on the price/value relationship.

For example, the prices charged by some restaurants are
above the market average but high perceived quality can
keep their value to the customer high. Over the long
term, a quality advantage will result in business growth.
This growth in volume will result in economies of scale
and superior profit margins on increasing revenue.
Cont’d…

• Providing high perceived value will lead to loyal

customers, who will use the operation consistently
over a long period and will recommend the unit to
their friends.
• Quality improvement, without increasing the costs of
an operation, results in operational efficiencies which
more than recoup the investment.
cont.’d…

• Quality provides the opportunity for food and

beverage operations to find a winning edge
over their competitors, to ensure the long-
term loyalty of their customers and to improve
both short-term and long-term profitability
through cost savings and higher margins.
 Quality management of FB
• the food and beverage operation must adopt some form of systematic

approach

• has been developed from the basis of the Deming PDCA (Plan-Do-Check-Act)

cycle (1982).

• This approach was developed to help identify and correct any errors that occur

during production or service and to lead to lasting quality improvement

• The foundation of the cycle is one of continual improvement to reduce the gap

between customer requirements and the actual performance of the operation

Cont’d…
• The cycle starts by planning what improvement to make based on a

clarification of the problem and the development of hypotheses about the

underlying causes. The ‘ do ’ phase implements a small scale experiment to

correct the situation that is then ‘ checked ’ through measurement. The

final step ‘ acts ’ to implement these quality improvements. The cycle is

essentially a learning process and after one cycle is completed another one

starts. It is, however, useful to extend this four-step approach to the

systematic management of quality throughout an organization, while

maintaining the elements of learning and continual improvement.

• End…