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Identify a catering company in the washington

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Reference no: EM132936562

Workstations are created using three basic dimensions: method of preparation, type of cooking method, and volume of food. These dimensions determine the equipment and corresponding spatial requirements of a workstation. Workstations are organized by similar tasks. The complexity of the menu ranging from simple preparation skills to more complex culinary techniques requiring professionally trained chefs affects workstation design. The menu mix, including the use of convenience and scratch foods and the number of similar or different kinds of food, affects equipment needs and the menu complexity.

Common workstations in a typical catering operation are generally organized into one of the following categories based on the flow of food through the system and similar production tasks: receiving and loading dock, storage areas, preparation, hot food production, cold food production, final preparation, ware washing, transportation, and cleaning and sanitizing.

Instructions

1. Identify a catering company in the Washington DC metropolitan area.

2. Share caterer's menu used for this assignment

3. Identify the kind of commercial food preparation equipment you think is needed to produce this menu.

4. What common workstations would you expect to find in this kitchen?

5. What factors influence the caterer's ability to adequately equip a food production system?

6. Explain how this assignment contributed to your understanding of the catering industry.

Reference no: EM132936562

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