《餐饮管理》第2章餐饮经营组织.ppt

* * * * * * People in Production Personnel Cooks and Assistant Cooks Types of cooks include soup cook, sauce cook, fish cook, roast cook, pastry cook, relief cook, and so on. In large operations, cooks may specialize in specific food items. In small operations, cooks are likely to be trained to prepare all menu items. Assistant cooks help cooks prepare food. They may trim, peel, clean, grind, shape, mix, or portion foods before cooking, and may do simple cooking under guidance. People in Production Personnel Baker (Pastry Chefs) Bakers include head bakers, bakers, and baker’s assistants. Large facilities may retain pastry chefs for elaborate cake decorating, artistic petit fours, and chocolate carving, among other creative tasks. People in Production Personnel Pantry (Cold Food) Staff Pantry-service assistants supply dining room and banquet pantries with such necessary items as utensils, china, glassware, flatware, and other suppliers. These employees may also prepare beverages and assist in serving food when required. People in Production Personnel Chief Stewards and Stewards Chief stewards are managers who typically oversee porters, dishwashing employees, and related personnel. A chief steward may also be in charge of purchasing at some operations. Stewards and their staffs perform cleaning tasks to maintain a high level of cleanliness and sanitation. People in Production Personnel Storeroom and Receiving Employees Storeroom employees assist in storing, checking, and issuing storeroom supplies. Receiving clerks help suppliers unload food and other supplies and verify that the quality, size, and quantity of incoming products meet the property’s specifications. Receiving clerks also check to make sure the prices of items ordered are correctly recorded on the suppliers’ invoices. Service Personnel Also called front-of-the-house (FOH) employees. Service personnel have a great deal of contract with guests and perform a wide variety of functions and acti