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Unit 3. Kitchen and Living Room Area - Coggle Diagram

- - - - Job analysis, description and specifications:
        
        ◆ Surrounding yourself with qualified employees is important for successful operations.
        
        ◆ The position should be described before hiring
        
        ◆ Specify the position you are hiring for
  - - - ➢ Mixed Day:
        
        It is the one that may not exceed seven hours a day, nor forty-two hours a week.
      - ➢ Night shift:
        
        This workday may not exceed six hours per day or a total of thirty-six hours per week.
      - ➢ Regular daytime:
        
        It is one that may not exceed eight hours per day, nor exceed a total of forty-eight hours per week.
- - - - Purchasing standards are models or patterns of quality, weight, size, and special characteristics according to which purchases should be made. For this reason, a purchasing standard should be established for each of the items to be used.
- - - - Therefore, goods are accepted all day long and no problems arise, as there are always people at the reception desk.
- - - - To offer the diner a variety of options that will allow the best combination with the base a:
        
        ▪ Your appetite
        ▪ Your diet
        ▪ The occasion
        ▪ The time of day
        ▪ The weather
      - Achieve a balance between diner satisfaction and company objectives through:
        
        ▪ Profitable profit margins
        ▪ Obtain projected consumption per person
        ▪ Reaching the target of the diners
- - - - This type of service, although it has its own identity due to its relevance, should be included in the banquet services, since most of the catering services offered can be identified as banquets since they meet the conditions, i.e., they are aimed at a large number of guests, the menu is agreed in advance as well as the price, time and number of guests.
    - - We can also consider it as a type of banquet service, since it can have the same characteristics as the previous one.
    - - Where any of the following types of service can be practiced: English, Russian or French plating, depending on the company's customs and the type of menu in question. This is the most common type of service in banquets.
    - - System by which the diner serves himself the food he wants from a chain, composing the menu himself.
- - - - Delicate wines are best enjoyed with delicately flavored dishes, rich and aromatic wines go best with strong flavors in food. For example, an oaky Chardonnay would dull the delicate flavors of a fillet of sole, but this wine is wonderful with a roast veal or pork.