CTH Food and Beverage Operations by BPP Learning Media

By BPP Learning Media

BPP studying Media is proud to be the reliable writer for CTH. Our CTH learn publications give you the ideal tailored studying source for the CTH examinations and also are an invaluable resource of reference and data for these making plans a profession within the hospitality and tourism industries.

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Hotel employee Convenience/call Various methods can be used in this situation. Vending cafeteria order/conventional machines are becoming increasingly more popular due to the control of labour costs, quality and food standardisation. Airline catering Cook-freeze & cook-chill Cook-freeze is the most effective method due to mass catering. Night room Sous-vide Sous-vide is a sensible option for room service night service in 5-star catering as it allows front desk porters and room service hotel waiters to offer quality food without chefs being on hand.

This has happened due to pubs having to find alternative revenue streams due to declining beverage sales. This food offer varies from basic food produced by the pub manager, to public house chains offering consistent and affordable food, pubs outsourcing their kitchen to chef entrepreneurs and the growth in gastro pubs. tv/city/cityguide Gastro Pub – a British term for a public house which focuses on high quality food. 7 Chain restaurants and bars Key characteristics of chain restaurants ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ Several units operating in different locations.

Service systems can vary from take-away, drive thru, dine in, casual or fine dining. The operations can be owned by a parent company, a franchise or private owners. Note: although franchises are normally associated with chains, a chain property is not necessarily a franchise, it may be company owned and operated. 14: Examples of chain restaurants and bars F O R D I S C U S S I O N From an environmental perspective, what are the different ways that chain restaurants impact on the local community?

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