Hotel kitchen, Specialty restaurant cuisine (Steak house, seafood restaurant, etc.) Fast food cuisine, Kitchens that provide catering services (catering, etc.) Contracted or industrial kitchens that provide food and beverage service, Airline catering kitchen, Ship galley, Although it differs mostly...
What are the Kitchen Types?
Food and beverage businesses differ according to the audience they serve in the sector, the way they serve, and the purpose of establishment. Depending on this, the types of kitchens established in the enterprise also change.
Employees working in the kitchen should have knowledge about the kitchen, from the head chef to the busboy and even to the intern. In order to realize an efficient, effective and profitable production, information about the kitchen must be conveyed exactly. Information about the kitchen should definitely cover the plan and physical features of the kitchen, the materials used in the kitchen and what they do, the working and safety rules that should be applied in the kitchen.
Factors to be considered in the formation or rearrangement of the kitchen are as follows:
* Size and type of business
* Organizational structure of the business
* Physical structure of the kitchen and equipment
* Menu to be applied
A study by the National Institute of the Food Service Industry for the International Association of Food Manufacturers (IFMA) identified 12 different businesses in the food industry:
* Traditional restaurants
* Restaurants with fast service
* Food services in health institutions
* Food services in secondary education institutions
* Food services at universities
* Food services in hotels, motels and holiday villages
* Food services in military units
* Food services in transportation vehicles
* Industrial (institutions) food services
* Retail or convenience foods
* Recreational food services
Today, the kitchens in the Food and Beverage services industry basically differ according to the purpose of the service they provide and the menu they offer. These kitchens can also be called industrial kitchens or professional kitchens. Industrial kitchens are places where a large number of dishes are produced in terms of both quantity and variety. Within the framework of this definition, commercial kitchens in the food and beverage industry are:
* Hotel kitchen
* Specialty restaurant cuisine (Steak house, seafood restaurant, etc.)
* Fast food cuisine
* Kitchens that provide catering services (catering, etc.)
* Contracted or industrial kitchens that provide food and beverage service
* Airline catering kitchen
* Ship galley
Although it differs mostly according to the type of hotel in hotel businesses, more than one kitchen can be mentioned. One of these kitchens is the main kitchen, which serves the hotel's main restaurant. The main restaurant, on the other hand, is the restaurant where meals are served to the majority of hotel customers during the main meals (breakfast, lunch and dinner) in a hotel.
This main kitchen consists of parts such as hot kitchen, cold kitchen, patisserie, butcher shop, preparing vegetables. In addition to the main kitchen, there are also kitchens such as banquet kitchen, room service kitchen, pool bar kitchen where snack foods are prepared, beach bar kitchen and a la carte kitchen. These kitchens other than the main kitchen are called service kitchens or satellite kitchens. In addition, the main kitchen also serves these kitchens.
Featured Restaurant Cuisine:
They are restaurants that work with a certain idea with their ambiance, menu and different service understanding. They are businesses that have a special menu and provide a la carte service. These can be steak houses, seafood restaurants or restaurants serving one of the international cuisines (Çakır, 2010).
Fast Food Cuisine:
Fast food restaurants are establishments that have a limited menu and serve food very quickly (Özmen, 1994). Employees in such restaurants are started to work after undergoing a short-term training, so they are not expected to be qualified. The pre-preparation of the food in these restaurants has been completed, it remains only to be served.
Businesses Offering Out-of-Business Food and Beverage Services (Catering):
This kitchen service is generally carried out in two ways. Firstly, any commercial food and beverage businesses can accept any food and beverage request coming from outside the business. In the second form of practice, there are commercial establishments organized for the purpose of providing completely non-operational food and beverage services. This kind of businesses need a well-planned and equipped kitchen, qualified service staff, service tools and equipment, transportation vehicles, tents and expert managers.
Kitchen Services in Contracted (Industrial) Food and Beverage Businesses:
Food production and presentation is also carried out in industrial enterprises and institutions other than commercial food and beverage enterprises. Industrial enterprises or institutions can receive the food and beverage services they offer to their employees from an outside contracted enterprise, or they can create an organization within their own structure.
These businesses are responsible for the healthy nutrition of their employees as well as the preparation and service of the meals. The aforementioned businesses provide services to industrial facilities, schools, hospitals, universities, official institutions or military units.
Airline Catering Kitchen:
Food and beverage services are provided during the flight on the planes. These foods are provided from an outside kitchen. These kitchens, which provide food and beverage service to aircraft, are called airline catering kitchens. In these kitchens, most of the food is produced ready to be served. Other than cold foods such as salads and sandwiches, they are heated and made ready for service before being served in the narrow kitchen in the aircraft.
Ship Kitchens
Ship kitchens are similar to other hotel and restaurant kitchens. However, the highest priority in ship galleys is given to hygiene. Since the food prepared for all personnel and passengers is produced in the same production units and stored in the same storage service areas , any food-borne illness or poisoning will affect everyone on board. For this reason, strict control is applied in ship galleys. In addition, cooks working in ship galleys must have knowledge of international cuisines.
What are the Kitchen Types?
After determining the required area ratios for the kitchen, the ratios for the required area suggestions for the other parts of the kitchen (warehouses, dishwashing room, preparation, etc.) are determined as follows:
* Workspace
* Pick up
* Dry Warehouse
* cold room
* Preparation
* Cooking equipment
* Salad and cold food
* Ovens
* Dishwasher
* Working and service area
* Garbage collection area
* Staff shower and changing rooms
The kitchen plan to be applied while creating the kitchen; the area of the kitchen, the physical characteristics of the kitchen, the number of kitchen workers and the determination of their duties.
Kitchens can be grouped into four main groups;
Traditional cuisine:
The menu and portions are somewhat more flexible in the traditional kitchen. The preparation unit and the pre-service waiting unit are in the same area. All meals are served from the same counter. It is a type of kitchen used in hotels or other businesses.
Kitchens with Preparation and Finishing Areas:
It is the kitchen where the production is made in accordance with the standard menu and standard recipes and the portion sizes are standard. It is generally applied in open and medium-sized businesses throughout the year (For example; Restaurants). The personnel working in the kitchens with preparation and finishing kitchens are in an advantageous position. Because it takes part in both stages. Basically, the preparatory and finishing kitchen is divided into two blocks. Each block deals with the products in the entire menu, such as hot food, cold food and cake.
Kitchens with separate preparation and finishing areas:
If the capacity of the service offered is very large, preparation and finishing kitchens are preferred as separate kitchens. The preparation and pre-service waiting unit (end) are separate rooms. Each satellite kitchen consists of a room with all the necessary units for the dishes on the menu. These include large kitchen stoves, ovens, etc. Does not include kitchen equipment. Instead, there are microwaves, convection ovens and bain-maries.
Quick service (fast food) cuisine:
Enterprises operating in this system are enterprises that do not have a preparatory unit. Fast food cuisine includes only foods that are easy to cook, store and serve. There are cold stores and dry stores in this type of kitchen. There are microwave ovens, convection ovens, and deep-frying devices for heating or cooking semi-prepared or ready-to-eat foods.
What are Professional Kitchen Types? "Has Chef Ahmet Özdemir"
The tourism and hotel industry provides services based on the standards set by the authorized institutions of the state. It always has self-controlling department groups, especially human health. Tourism workers, on the other hand, mostly consist of individuals who have been trained in Alay apprenticeships and have received education in the gastronomy and culinary arts departments of the relevant universities. Today, the Tourism and Hotel Management sector is one of the most important occupational groups.
The functioning and working principles of the kitchen department, which is one of the most important hotel departments related to human health, especially in the hotel sector, and some of the duties and responsibilities of its employees are as follows.
Note:
I would like to state that I have saved the same definition as " Kitchen Types " in the related brochure definitions of the Ministry of Tourism and then on the " Wikipedia " website on August 07, 2021, on the Hotel Kitchen Organization Page, which is also my own work.
Contents
1 Types of Cuisine
1.1 12 different businesses identified by the National Institute of the Foodservice Industry
2 Hotel Kitchens
2.1 Hotel Kitchen Sections
2.2 Main Kitchen
2.3 Hot Kitchen
2.4 Cold Kitchen
2.5 Patisserie Cuisine
2.6 Butchery
2.7 Fishhouse
2.8 Vegetable Preparation
2.9 Breakfast Kitchen
2.10 Banquet Kitchen
2.11 Room Service Kitchen
2.12 Pool Bar Kitchen
2.13 Beach Bar Kitchen
2.14 A la Carte Cuisine
3 Restaurant Kitchens
4 Fast Food Cuisine
5 Catering Kitchens
6 Industrial Kitchens
7 Airline kitchens
8 Ship Kitchens
9 Bibliography
Cuisine Types
Food and beverage businesses in the gastronomy sector differ according to the audience they serve in the sector, the way they serve, and the purpose of establishment. Accordingly, the kitchen sections established within the enterprise are also changing.
All kitchen staff should have the following information. In order to realize an effective and profitable production based on efficiency in the kitchen staff, the information about the kitchen must be transferred completely and completely to those working in the department. The information about the kitchen organization should cover the plans and physical features of the kitchen, the materials used in the kitchen and what they are used for, the working and safety rules to be applied in the kitchen, in the notes in the relevant places, in an explanatory manner.
Among the kitchen types, the factors to be considered in the formation or rearrangement of the kitchen are as follows:
Size and type of business
Organizational structure of the business
Physical structure of the kitchen and related equipment
Food menu to apply
Kitchen Types by Business Type
12 different businesses identified by the National Institute of the Foodservice Industry
traditional restaurants
Fast service restaurants
Food services in healthcare institutions
Food services in secondary education institutions
Food services at universities
Food services in hotels, motels and resorts
Food services in military units
Food services in transportation vehicles
Industrial (institutions) food services
Retail or ready meals
Recreational food services
Today, the kitchens in the food and beverage services industry basically differ according to the purpose of the service they provide and the menu they offer. These kitchens can also be called industrial kitchens or professional kitchens. Industrial kitchens are places where a large number of dishes are produced in terms of both quantity and variety. Within the framework of this definition, commercial kitchens in the food and beverage industry are:
Hotel Kitchen
Hotel kitchens have kitchen sections that are made in a very hygienic and systematic way today. The kitchens of the inner-city hotels and the kitchens of the hotels that will serve seasonally for touristic purposes differ from each other by considering the areas they will serve in line with the purpose of their construction. There is a Hotel Kitchen Organization that is structured according to the service provided by each hotel kitchen. Since there are programs where business meetings, banquet dinners, weddings and special day meals are organized in hotels in the city, the kitchen layout is designed to serve these organizations. The sections and operations of the hotel kitchen, which are entirely under the responsibility of the kitchen chef, are listed below.
Hotel Kitchen Sections
Hotel Kitchen sections; Main Kitchen, Hot Kitchen, Cold Kitchen, Patisserie Kitchen, Butchery, Fish Shop, Vegetable Preparation, Breakfast Kitchen, Banquet Kitchen, Room Service Kitchen, Pool Bar Kitchen, Beach Bar Kitchen, A la Carte Kitchens. In addition, these kitchens, which are included in the kitchen organization in hotel businesses, but serve outside the main kitchen, serve in the hotel business within the programs. These kitchens other than the main kitchen are called service kitchens or satellite kitchens. It also provides service to these kitchen sections at the times specified for the main kitchen preparation materials. The main kitchen sections in the hotel business are as follows;
Main Kitchen
Although it differs mostly according to the type of hotel in hotel businesses, more than one kitchen can be mentioned. One of these kitchens is the main kitchen, which serves the hotel's main restaurant.
Hot Kitchen
Cold Kitchen
Patisserie Cuisine
butcher shop
Fishhouse
Vegetable Preparation
Breakfast Kitchen
Banquet Kitchen
Room Service Kitchen
Pool Bar Kitchen
Beach Bar Kitchen
A la Carte Cuisine
Restaurant Kitchens
Specialty Restaurant Cuisine (Steak house, seafood restaurant, etc.)
Fast Food Kitchens
Catering Kitchens
Kitchens that provide catering services outside the business (Catering Kitchen, etc.)
Industrial Kitchens
Kitchens that provide contracted or industrial food and beverage services (Industrial Kitchens)
airline kitchens
Airline catering kitchen (Airline kitchen)
Ship Kitchens