Tourism and Hospitality
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Range of Kitchen OperationsMany jobs are available in both
commercial and non-commercial kitchens. Most jobs will involve kitchen staff in
the preparation and presentation of food. This can range from salads and
sandwiches for a small café to a seven-course meal for a wedding banquet
in a formal function center.
Commercial operationsThese are establishments that are in the
food business to make a profit. They include:
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BISTROS AND TAVERNS
Quick meals that require little
preparation. The use of fryers, griddles and microwave ovens is
common.
CAFETERIAS
Quick meals and which can be
self-service. Shopping mall eateries fall into this category, where customers
select from a range of foods displayed behind the counter.
CLUBS, HOTELS, MOTELS,
RESORTS
Restaurants in these establishments can
offer the customer a range of food outlets under the one roof. In one large
operation a guest can choose between a formal dining room, brasserie or a
grillroom without leaving the complex. This allows a guest who is staying
several days to change eating styles. Other entertainment is also often
combined.
FAST FOOD OUTLETS
Known for quick service. Foods usually
include hamburgers, barbecued chicken and fish and chips. Fast food can also
include ethnic take-away outlets. Customers go to the counter and order. The
food is often prepared in advance and there is minimal waiting
time.
FUNCTION AND CONVENTION
CENTRES
Establishments that cater for special
events. Examples are wedding parties, conferences, seminars or special interest
groups gatherings.
IN-FLIGHT CATERING
Large kitchens that operate as a
production line, usually at airports and food items are produced for flights.
The food is prepared in portion size and packaged for delivery to the
aircraft.
OUTSIDE CATERING
This type of operation usually uses a
main kitchen for food preparation. A smaller mobile kitchen is used onsite to
finish the food presentation on location. Commonly used by the film industry,
garden parties, alfresco functions and sporting events.
RESTAURANTS
Kitchens are generally small and compact.
Preparation, serving and cleaning up usually carried out in close proximity to
the guest service area.
Non-commercial operations
These establishments often provide a
community service or produce food at cost for an organisation. These
operations are not profit driven. However, they still have to operate within
strict budgetary constraints. Some examples of non-commercial operations are
detailed below:
- Armed Services
- Emergency Relief Catering
- Field Catering
- Government and Parliament House
- Hospitals, Institutions and Prisons
- Industrial Canteens
- Schools, Colleges and Universities
ARMED SERVICES
Army, navy and air force. May involve
the use of mobile kitchens in addition to established kitchens found at the
various bases.
EMERGENCY RELIEF
CATERING
Temporary kitchens set up quickly. Food
is generally reheated or rehydrated. These may be set up after
large scale disasters such as bush fires, floods, etc
FIELD CATERING
Mobile kitchens that are moved to various
locations.
GOVERNMENT AND PARLIAMENT
HOUSE
Catering required for many reasons
including official functions as well as day-to-day activities. These operations
may also run fast food, bistro, cafeteria and restaurant
outlets.
HOSPITALS, INSTITUTIONS AND
PRISONS
These kitchens are generally production
style, set-up to cater for large numbers. Food choice tends to be limited and
may also be governed by dietary needs.
INDUSTRIAL CANTEENS
Cafeteria style often with the capacity
to cater for large numbers. Staff are usually kept to a minimum as this style
of catering is generally provided as a service to staff.
SCHOOLS, COLLEGES AND
UNIVERSITIES
Kitchens are designed to mainly cater for
lunches. There are some operations that cater for breakfast and dinner as well.
The service is generally cafeteria style.
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