Q1: Briefly describe four food production requirements that affect the planning processes in a commercial kitchen.
Q2: List three features of the ‘fresh cook’ food production process.
Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for the function rooms is also completed here. There is a small satellite kitchen in the function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment? Explain why.