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Study, Learn and Work in the Food Service Industry

Graduate Comment: "It was a very good and interesting course.... I was able to learn a lot more about working in kitchens" J. Towers

 The organisation of work in the kitchen will depend on the type and size of the operation, and the ratio of semi skilled or unskilled to skilled workers being used (maybe 1:3). Mechanisation and the use of convenience foods have altered jobs in the kitchen significantly, and shrinking profit margins require more efficient and profitable working. It is therefore very important to train and develop staff (succession planning) not only in technical skills but also in supervisory and management skills.

It is essential to control materials (now an increasing cost factor in receipt), storage, preparation, cooking and service, and the elimination of waste. Quality control is practiced on a more sophisticated basis, and standardised operational instructions call for precise menu production to consistent standards.

This subject has 9 lessons as follows:

1.  Human Nutrition - This covers all the major food groups and their importance in a    nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.       

2.  Cooking - Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.

3.  Kitchen & Food Management - Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.        

4.  Planning A Menu - Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.

5.  Alcoholic Beverages - Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.      

6.  Tea, Coffee and Non-Alcoholic Beverages - This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.

7.  Scope & Nature Of Catering Services - Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte. 

8.  Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.

9.  Management Of Catering Services - By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry. 



  • Explain the role of different food types in human health.
  • Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
  • Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
  • Plan menus or list of food products for sale, appropriate to different situations.
  • Manage the provision of alcoholic beverages appropriately, in different situations
  • Manage the provision of non-alcoholic beverages appropriately, in different situations.
  • Describe differences in appropriate management for catering in a range of varying situations.
  • Discuss how to manage staff in the food and restaurant industries.
  • Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.

Extract from Notes:



This planning should be the result of a group decision by managers - not just the chef. One appreciates that the skilled chef, in designing his menu, takes into account previous sales figures, which reflect customer preferences. He needs to consider the menu balance, texture, flavour, taste, blend of different cooking methods, and (perhaps) the use of left overs. He will take account of his staff, and their ability to produce any standard or variable menu using the equipment available.

Methods of Kitchen Production

Forms of kitchen production can include:

*A La Carte Production

This can be defined as the traditional method of the conventional or partie system. The menu offers a wide choice of dishes and prices. On the kitchen production side, a certain amount of mise en place or advance preparation is done for each service, for example, garnishes, sauces and the like. Apart from this, all dishes ordered sur la commande are cooked to order. This requires a flexible system in the kitchen, and relies upon the work of skilled staff.

*Table d'Hote Production

A set menu is easier to organise and produce in a kitchen. It consists of each section of the kitchen department producing a set number of portions of each course at each meal service. The meal can then be dished up and served from a hot plate as required. This is a straightforward service and it is one that can be geared to a personal waiter or waitress service, or to various forms of self-service (eg. buffet). This system is less onerous than a la carte, and may not require such a high degree of skill from staff. It also allows generous portions to be produced at lower cost.

*Call-Order Production

This is the type of service used to provide room service meals in a hotel. It requires less equipment than for an a la carte operation. The menu is normally restricted in size and scope, and is commonly made up of convenient, easy to prepare foods. Typical equipment needed might be refrigerators, grills, toasters, deep fryers, microwaves and convection ovens.

*There are also other systems such as a very sophisticated a la carte system (where no food is pre-prepared), or a simpler system, where all food is served cold (eg. fruit, ice cream, sandwiches, etc).



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A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.

Comment from one of our Food and Beverage Management students: "I have enjoyed the course and would study with ACS again" D. Hennessy