Renaissance College of Hotel Management & Catering Technology, Ramanagar

A
Project Study Report
On

Submitted in partial fulfillment for the

Award of the
DIPLOMA IN HOSPITALITY ADMINISTRATION (DHA-21)

NAME AMAN SINGH ASWAL

COURSE NAME DHA-21
ENROLLMENT NO. 22295321
ROLL NUMBER 311064400013
PROJECT TOPIC TANDOOR
STUDY CENTRE RENAISSANCE COLLEGE OF
HOTEL MANAGEMENT &
CATERING TECH. RAMNAGAR
CENTRE CODE 16047
 CERTIFICATE

I have the pleasure to certify that AMAN SINGH ASWAL student of

Renaissance College of Hotel Management and Catering Technology, Ramnagar
has pursued his study and prepared the project work, under my supervision and
guidance. The present project work is the result of his study and compilation to the
best of my knowledge. This is being submitted to the University for the Partial
Fulfillment of the requirements to award the DIPLOMA IN HOSPITALITY
ADMINISTRATION (DHA) from UTTARAKHAND OPEN UNIVERSITY,
HALDWANI.

(ARIF KHAN)
ASSISTANT PROFESSOR
RCHM&CT
 DECLARATION BY STUDENT

This is to declare that I have carried out this project work myself for award of
diploma of ‘Diploma in hospitality administration’ (DHA-21) from
Uttarakhand Open University Haldwani, Nainital.

The work is original, has not been copied from anywhere else and it has
been submitted to any other university/ institute for an award of any
degree/diploma.

Name-
Place- RCHM&CT
Signature-
Kitchen Department
The Kitchen department is a sub-department of the Food and
Beverage operation of a hotel. It deserves special mention
because some supervisory and executive positions are occupied
by highly skilled individuals. They are also well paid and
headhunted by the best! This may sound like a very enticing
career option, but bear in mind that it takes many years of hard
work and passion to excel in this area.
The food production department, commonly called the Kitchen
department, involves the preparation of food, while the delivery is
done by the F&B department. The food production department
consists of the main kitchen (hot & cold), banquet kitchen, soup
section, pantry section, pastry section, baking & confectionery.

Hotel Kitchen Sections & Planning

The Hotel kitchen is the heart of the food service operation Food
both raw and cooked are stored, prepared and plated for service
It is designed accordingly and also depends upon the menu and
task to be performed

HOTEL KITCHEN LAYOUT

Sub sections of hotel kitchen in every department are called work
stations The success of the operation to a great extent lies on the
planning and the layout. Work – Motion study. Time – Motion
study and different aspects of management has to be taken into
consideration for better productivity

PREPARATION AREA section of hotel kitchen -

THE MAIN KITCHEN :
This section of hotel kitchen area is the main hub of the hotel and
the area where the foods are finished and garnished and served
to the guest This area is the main production unit and has many
sections or departments as demanded by the menu and the size
of the operation. Foods of different cuisines are prepared here.
For the better functioning of the main kitchen, it is sometimes
divided into sub sections as mentioned before If a food service
outlet is at a distance from the main kitchen the kitchen adjacent
to this F&B outlet, away from the main kitchen is called a satellite
kitchen Generally a Sous Chef is controls the operation of the
satellite kitchen, but is responsible to the Executive Chef, who is
generally stationed near the main kitchen. The roof top restaurant
or the Pool Side Cafe’s are the common outlets with an adjacent
satellite kitchen, which aims to serve the guests quicker and
more efficiently, due to the proximity to the kitchen The waiter
does not have to spend a lot of time for bringing in the food from
the mam kitchen, thus food can be served quicker and at the
desirable state to the guest During the planning of the hotel, this
has to be kept into consideration, because everything revolves
round the guest comfort.

The kitchen operation is only successful when the entire job is

divided into smaller units With a division of manpower, greater
productivity can be ascertained with a limited number of
individuals. It has to be well understood that the bottom line for all
organization is profit, which can be increased either by increasing
the sales price or decreasing the overheads, keeping other
factors constant In a competitive scenario increasing price may
affect the total sales, thus all organizations are very careful in the
efficient use of their manpower. To achieve the ultimate
productivity, the kitchen is divided into different sections All these
sections have their own function and job allocation is done
according to the hierarchy of the section All hotels do not have
the same divisions and the similar staffing The entire scenario
changes according to the need and volume of business Few of
the sections are mentioned below. These sections are very
common in the elite cruise liners of today
SAUCE section of hotel kitchen :
The sauce section is responsible for providing all meat, poultry
and game dishes with the exception of those that are roasted or
grilled. All the meat dishes are cooked and garnished here.

ROAST section of hotel kitchen :

The roast section is responsible for providing all roast dishes of
meat, poultry and game It is responsible for all grilled dishes of
meat, chicken and fish, and this duty is often delegated to the grill
cook. The section is also responsible for the preparation of a
number of dishes and the deep frying of the food items.
FISH section of hotel kitchen :
This section is responsible for the provision of all fish dishes with
the exception of those that are plain, grilled or deep fried The
cleaning, scaling, filleting, crumbling is done by the fishmonger.

GARDE MANGER / LARDER / COLD KITCHEN :

The word larder has in professional kitchens a much wider
significance it is generally referred as the cold kitchen or the cold
section where mise – en- place is done All cold savoury items in
the menu are prepared here. The larder is not simply a place
where food is stored but a place where the raw materials for
cooking are prepared and dressed In large establishments, the
work is further divided into sections With the butchery being
considered more as a separate entity, presently this section is
hardly controlled by the Larder Chef The Butcher Chef or Head
Butcher works in close liaison with all the sections, especially
with the Roast Cook. Grill Cook. Curry Cook and the Larder Chef
to provide the meat to them right on time.

Pantry section of hotel kitchen:

All juices and sandwiches are prepared and served from here
This section is also considered as the service counter of the
entire section This section is generally in the main kitchen and
away from the cold room as because hot sandwiches like toasted
and grilled options are also served from here

Butcher Shop / Butchery : Air conditioned pre – preparation room

for boning, paring and cutting, where meats are cut according to
specifications are prepared and portioned and sent to the main
kitchen.

SOUP section of hotel kitchen :

It is the responsibility of this section to prepare all varieties of
soups All basic stocks are also prepared here The cold soups are
prepared and passed to the larder for service.

COMMISERIE section of hotel kitchen:

Basically it is the mise-en-place zone of vegetables Various
quantities of vegetables are peeled, cleaned and trimmed,
refreshed and placed into the refrigerator by semi-skilled workers
Mise-en-place is carried out according to menu requirements and
supplied to the respective section of the kitchen.

VEGETABLE section of hotel kitchen :

An entremets course in France was the responsibility of the
vegetables, who skillfully prepared and cooked vegetables, which
could be served as a separate course Vegetable garnishes are
prepared here and given to other sections Italian pastas but not
noodles are also prepared in this section Items like spaghetti,
macaroni and rice may be sent to other sections for garnishes.
INDIAN section of hotel kitchen :
This section is responsible for the preparation of all Indian
dishes. The work is subdivided into subsections

such as: Hot Range : Vegetables, (bhajee. curries), rice, pulao.

biryani, meat, Fish, etc are prepared here The banquet dishes
can be prepared here too.

Tandoor section of hotel kitchen :

Tandoori breads (bread, chappaties, puries, bhaturas, etc.),
tandoor (seekh kababs, tandoor chicken, boti kababs) are
prepared here.
PASTRY section of hotel kitchen:
The work of this section is normally separated from the main
kitchen and is self-contained. The function of this section is to
prepare hot and cold sweets, and pastries for tea-time and other
occasions The department needs.

Sub Departments Of
Hotel Kitchen
The food Production department of a hotel is among one of the
major departments of the hotel. The role of the Food Production
or Kitchen department is to prepare food for the guest. The
guests who are staying in the hotel rooms and also for those who
are walk-in guests and comes to the restaurants to enjoy meals.
 The Hotel Food production and sub-departments of the hotel
kitchen is headed by Executive Chef.
Here are the Sub departments of Food Production
1. Main Kitchen: This is the large kitchen area where food is
prepared for different restaurants or F&B service outlets. The
food here is prepared for Coffee Shop, Room Service, & Snacks
for Bar. The main kitchen has further sub-sections such as Indian
Kitchen, Continental Kitchen, South Indian Section, Tandoor.
2. Pantry – Most of the orders from the pantry section, such as
tea/coffee, sandwiches, salads, raitas, etc. are serviced. The
pantry operates 24*7*365 days.
3. Bakery & Confectionery- All bakery items like cakes, pastries,
chocolates, Muffins are made in this section.
4. Butchery – It is a section where all the raw meat supplies such
as chicken, mutton, fish, prawns, lobsters, etc are received and
cleaned, properly wrapped for further storage.
5. Banquet Kitchen– Bulk cooking for function happens at this
section
6. Chefs area – Executive chef sits here and a lot of planning takes
place inside this area
7. Garde Manager: It is also known as salad house our Factory
outlet for salad preparation in bulk. Here cold salads are
prepared for Banquet parties and coffee shop buffet.
8. Commissary: It is a place or section where we store all the
green vegetables in bulk.
9. Walkins – Depending upon the size of the hotel there is a
minimum of 2/3 walk-in refrigerators. One is kept especially at -
18 to store meat.
What is Kitchen Stewarding Department in Hotel?
Kitchen stewarding department in hotel plays a very important
role in the hotel and catering industry. It is primarily responsible
for maintaining cleanliness and hygiene conditions in the kitchen.

They perform all essential grocery department support services,

maintaining and cleaning all utensils and equipment used and
ensuring proper waste disposal.

The kitchen stewarding department oversees those areas of the

hotel that are not covered by the housekeeping department,
mainly back of house areas such as kitchen, cafeteria, corridors,
receiving and store areas and administrative offices located in
the back of house.

In hotel Kitchen Stewarding comprising of

 Wash up area
 Silver Room & Plate Room

Wash up area

Brigade can work speedily and efficiently when passing from the
food service area to the kitchens.
The layout and positioning of the area should be at strategic point
so that it can be easily reachable with least leg work.
Waiter- stack soiled plates, cutleries, entrée dishes in definite
part of the dirty collection table & then move to the kitchen hot
plate to collect next order.
Plates should be the right size with dishes on a plate
Glassware stacked on a separate tray & carried at a separate
point to be washed separately to minimize breakage.

Silver Room/Plate room

Stores & maintain the complete stock
Maintain record of stock received & issued.
Surplus stocks are store neatly.

Cutlery into bunch of 20 pieces.

Cutleries are stored in cutlery box or drawer lined with baize.
Smaller items are stored in a cupboard.
Earthen ware articles are stored in the cupboard.
Banquet silver is kept separately.
Paper lined shelves or plastic coated wire racks
Service equipment are cleaned & polished periodically.
The larger silver items like flats, platters and entrée dishes are
stored on the shelves
While stacking the heavier objects need to pass on the decrease
cabinets whilst the lighter objects are saved better up
In very big establishments, the silver and the plate room can be
separate units, however withinside the majority of locations
they’re blended and in a few instances it’s far part of wash-up
area.
The provider equipments in shops need to be wiped clean and
polished periodically.

Importance/Responsibilities of the kitchen stewarding

 This is one of the most important support sections in the
F&B department. The kitchen sterwanding contributes to the
 successful operation of the catering and production
department in hotel.
 Washing kitchen pots and pans (scullery/pot wash).
 Maintaining kitchen equipment.
 Cleaning all kitchen equipment and ensuring hygiene.
 Garbage disposal.
 Washing all service equipment including the ones used in
banquets.
 Polishing silverware
 Sending damaged silverware for plating.
 Pest control
 Carrying transporting heavy articles.
 Indenting for new crockery cutlery.
 Gas connections and upkeep of tandoor.
 Maintain ppm levels to sanitizing knives and cutting boards.
 Replenishment of service ware to various outlets.

Executive kitchen steward/ chief steward

Planning, organizing, directing & controlling the stewarding
activity
Supervision of all silver, dish & glass washing

Maintenance of high standards of kitchen cleanliness

Control the kitchen stewarding stores.

Report directly to the executive chef.

Familiar with all kitchen & service equipment, their usage,

maintenance & storage.
Kitchen Steward Supervisor

This is a supervisory-level position responsible for particular staff

shift.
Supervise the supply staff in the absence of the head steward
He/she collects shopping trolleys, room service trays and plates
from the cafeteria.

Distribute clean silverware in the designated storage area. There

will be an attendant throughout the day’s operations as it is a 24
hour activity.

Dishwashers
Dishwasher Operate the dishwasher or wash dishes and cutlery
manually. Washing machine.

Take the washed and dried dishes out of the machine and stack
them on trolleys.
Guide glasses and cutlery through the glass machine.

Kitchen Porter
They clean all the pots used in the kitchen with jets of water.
At times of low activity, they empty the garbage from the kitchen.

What is Kitchen Operations?

 

In broad strokes, this term refers to the overall management of a

kitchen. This can include anything from organizing your staff to
 familiarizing yourself with all the time-saving equipment needed
to store, prep, and cook food exceptionally well. Now that we've
laid the foundation for what kitchen operations is, let’s go into the
finer details.

Kitchen Department & Organization

This is a typical kitchen organization chart seen in hotel and
restaurant operations that shows the usual kitchen department.
Some of the positions here may not apply to smaller-scale
operations, but understanding the organizational chart will allow
you to create a system that best suits your type of establishment.
Keeping this chart in mind can also strengthen your basic
knowledge of kitchen departments and facilitate smooth kitchen
operations management in the long term.
kitchen is usually divided according to the following responsibilities :
 The kitchen or brigade de cuisine headed by the chef de cuisine
or executive chef (in Asian kitchens, the head chef is called the
chef or the chief cook).
 The sous chef who supervises menu preparation at the different
stations under the chefs de partie.
 The pastry chef is in charge of baked goods such as bread and
desserts. Under him is the baker. The pastry area or cold kitchen
area is separate from the hot kitchen area.
 The butcher takes care of butchering requirements.
 The chief steward is in charge of the kitchen’s cleanliness. Below
him is the steward.
 The banquet chef heads banqueting and functions.
 The garde manager is in charge of cold food.
 The assistant chef or assistant cook prepares the menus at the
different stations. This is also known as the commis.
 The person in charge of the pantry handles the dry goods and
stored items, and the commis is an assistant chef working under
the chef de partie.

Common kitchen equipment

Apart from knowing the roles of different persons in the kitchen,
one should also be familiar with the different pieces of equipment
used. In general, there are 3 broad types of equipment: storage,
production, and cooking equipment.

1. Storage equipment
 Chillers – Where food items that do not require freezing are
stored. Items that should be kept cold but not frozen include
vegetables, because their quality will deteriorate.
 Freezers – An example of food items that are stored in freezers
are frozen meats. This is important to prolonging the shelf life of
the meat.
 Warmer – These are temporary storage equipment where
finished products or dishes are stored until served.

CHILLER
 FREEZERS

2. Production equipment
 Mixers – For combining ingredients in large batches. Mixed
ingredients are usually of the solid form. This can be for cake and
pastry ingredients or ground meat mixes. Mixers come with
different attachments depending on the use, such as the paddle
attachment to mix ingredients, or whisk attachment to whip
ingredients through incorporating air and making food fluffy. 2
types of mixers are the table top (smaller ones such as the
KitchenAid) and floor (large industrial ones).
 Slicers – For slicing meats and baked products
 Choppers – One example is a food processor. This is used for
chopping various ingredients into smaller pieces, such as
vegetables.

MIXERS

SLICERS
 3.    Cooking equipment
 Steam cooking – These are steam kettles, steamers,
combination cookers and microwave ovens. This type of
equipment makes use of steam for cooking.
 Dry heat – Dry heat cooking equipment makes use of cooking
methods without liquid or oil. Examples include ovens and
stoves.
 Grills – Also use dry heat, but by exposing food to open flame.
 Fryers – Make use of oil for cooking. An example is a deep-
fryer. 

Kitchen layout flow

The layout should flow as such:
 Receiving and storage area should be close together
 Next to storage should be the mise en place and production area
 Once ready, food should move quickly to the plating and pick-up
area near the dining room.

Criteria for a well-designed kitchen

The kitchen layout should be designed according to your menu to
ensure the right equipment, workspaces and capacity are
 available. Consider these criteria and how they fit your restaurant
concept and menu:
 Division of areas for proper distribution of labour
 Smooth traffic flow
 Sanitary and hygiene standards
 Equipment selection
 Determining capacity
 Purchasing system

HYGIENE IN KITCHEN
Hygiene in Kitchen The use of premises which are clean and can be
correctly maintained is essential for the preparation, cooking and
service of food. Cross contamination risks should be minimized by
provision of separate preparation areas for the various raw and cooked
foods. The table describes the various fittings and fixtures that are
needed to be considered in a kitchen before the main equipment is
planned.

1.The Menu: The kinds of dishes to be produced obviously

determine the jobs that must be done. The menu is, in fact, the basis
of the entire operation.
2. The Type of Establishment :The major types of food-service
establishments are as follows: a. Hotels b. Institutional kitchens
Schools Hospitals, nursing homes, and other health care institutions
and executive dining rooms Airline catering Military food service
institutions c. Private clubs d. Catering and banquet services e. Fast-
food restaurants f. Carry-out or take-out food facilities, including
supermarkets g. Full-service restaurants
3. The size of the operation (the number of customers and the volume
of food served)
4. The physical facilities, including the equipment in use
5. As you can see, only a large establishment needs a staff like the
classical brigade just described. In fact, some large hotels have even
larger staffs, with other positions such as separate day and night sous
chefs, assistant chef, banquet chef, butcher, baker, and so on. Most
modern operations, on the other hand, are smaller than this. The size
of the classical brigade may be reduced simply by combining two or
more positions where the workload allows it. For example, the second
cook may combine the duties of the sauce cook, fish cook, soup cook,
and vegetable cook. A typical medium-size operation may employ
6. A working chef is in charge of operations not large enough to have
an executive chef. In addition to being in charge of the kitchen, the
working chef.

The Single Line (or Pullmann) Kitchen

This is a smart and simple solution for narrow rooms, ideally with one
wall over 10 feet long, without windows or doors. However, this
layout causes the longest journey distances since you often have to
walk from one end of the room to the other. Therefore, it's a good
idea to place the sink in the middle of the line, with adequate space
separating it from the range:
1. Ideal for apartments and smaller homes
2. Works well with the open designs found in many contemporary
homes
3. Small moveable table can provide eating space
4. Can be enhanced with the addition of An island.

The Galley Kitchen

This shape offers the most efficient use of space, making it the choice
of many professional chefs. The two rows allow room for lots of
preparation space, and moving between activity areas can be as easy
as turning around. However, this shape is not ideal if the corridor is
open at both ends, since it can cause traffic congestion.

Food Production Foundation –I

BHM-101T Uttarakhand Open University 12 Make sure there is
enough room for opposite drawers to be open at the same time (at
least 48?). Another important consideration is to keep the cleaning
and cooking areas on the same side in order to minimize the risk of
accidents while moving hot pans between the sink and range.
1. Great for smaller kitchens
2. Appliances are close to one another
3. Easy for one cook to maneuver
4. Can easily convert to a U-Shape by closing off one end

The L-Shape Kitchen

This is a very popular kitchen layout - ideal for a family kitchen, or for
entertaining guests, since it can easily accommodate table and chairs
in the same room. Using two adjacent walls, the kitchen also benefits
from the lack of through traffic. The sink, range and fridge should be
separated by a preparation area.
1. Very flexible layout design
2. Major appliances can be placed in a variety of areas
3. Work areas are close to each other
4. Can easily convert to a U-Shape with a cabinet leg addition

The U-Shape Kitchen

The use of three full walls in a room offers the perfect working
kitchen. The fridge, range and sink can be spaced out for maximum
efficiency and convenience. This is great news for those who take your
cooking seriously, as it provides the best workflows with the shortest
distances around the kitchen. This shape also allows for large amounts
of countertop and storage space.
1. Perfect for families who use their kitchens a great deal
2. Provides plenty of counter space
3. Efficient work triangle
4. Can convert one cabinet leg into a breakfast bar

The Island Kitchen

A very popular kitchen type, the island layout is perfect if you plan to
entertain but requires more floor space. An independent island unit
can face a dining or living area, allowing the cook to socialise while
preparing. A sink here provides the optimal arrangement in terms of
the kitchen's working triangle. Otherwise, a cook-top with a canopy
over the island can form a stunning focal point to the kitchen.
The G-Shaped Kitchen
Built very much like the U-Shaped with the addition of an elongated
partial wall, the G-Shaped kitchen offers a great deal of space.
1. Ideal for larger families needing extra storage space
2. Plenty of counter and cabinet space
3. Multiple cooks can function well in this layout
4. Can convert one cabinet leg into a breakfast bar or entertaining
area

Attributes, Attitude and Etiquettes of Kitchen Personal

Every Industry has its own set of requirement from professionals
working with it. Service Industry, especially hotel requires their staff to
possess certain attributes that are prerequisite to perform well. Food
& beverage professionals are expected to build upon the following
attributes. Attributes, Attitude and Etiquettes of Kitchen Personal
Every Industry has its own set of requirement from professionals
working with it. Service Industry, especially hotel requires their staff to
possess certain attributes that are prerequisite to perform well. Food
& beverage professionals are expected to build upon the following
attributes.

Physical Attributes
The physical attributes contains the proper personal hygiene and
appearance. Since waiting staff deals with food, utmost cleanliness
and good grooming is necessary at all times. This applies not only in
high class hotels, but in every branch of catering however humble it
may be. Guest are not likely to return to an establishment where staff
does not maintain proper hygiene and grooming. There are times
when food & beverage professionals are required to work overtime.
Lifting and carrying service equipment also requires staff to be
physically fit.

Hair: - Hair should be kept healthy, trimmed and avoid dandruff. Hair should
never fall over the eyes. Waitresses may adopt neat hair styles and particularly
ensure a hair length which does not fall on to or below the collar or lengthy
hair should be combed and tied neatly and properly.

Bath: - Bath everyday, without fail, before coming to shift.

Face: - Males should shave everyday, before coming to shift.

Moustache, if kept must be neatly trimmed. Do not use strong
aftershave. Ladies should wear only light make-up. Do not use heavy
perfumes.

Teeth:- Teeth and a clean mouth are vital, both for appearance and a
wholesome breath. Brush your teeth immediately before coming to
duty. Do not eat onion, garlic or smoke before your shift. If you smoke,
use mouthwash.

Hands:- Always wash hands with soap before coming on shift keep
your nails short and clean. Hands must always be clean, free of any
stains and skin breaks. Always wash hands with soap, immediately
after using toilets, eating, smoking or handling refuse.

Uniform:- Uniform should always be clean, laundered and ironed.

Change uniform whenever it is visibly soiled. Change socks and
undergarments everyday. Always carry a handkerchief and change it
daily. Uniform must be worm only on duty and not for personal use.

Attitude of Kitchen Staff

Attitude is related to the way people behave in the workplace. This is
critically importance in the intensive service context of the hotel
industry. Attitude is defined as ‗A mental states of readiness, learned
and organized through experience, exerting a specific influence and
person‘s response to people, objects and situations with which it is
related‘. Attitude shape the way the world is viewed and how people
organize themselves in response to external stimuli. It has been used
to refer to our emotional orientation, even feelings, towards things as
shaped by our opinion. While our attitudes have a major influence on
our behaviour, particularly in hotel industry, a variety of other factors
have a major impact on the development of our attitudes. Generally,
they are learned both from our own experiences and the general
socialization process wherein we tend to adopt the views and
perspectives of the important people in our life such as parents, peers
and customers. Recent research has further indicated that how we
develop these attitudes can also be a function of our personality and
psychological type which in turn are a function of our genetic
composition. This is particularly the case with how we acquire and
interpret information and then express our understanding of that
information in our behaviours. Personality is bi-product of heredity &
Environment.

Some people have an inherent and natural ability to see things in a

broad context, others are more adept at seeing things in fine, highly
specific, detail. Given that one‘s perception is one‘s reality, this can
lead to people developing attitudes which may reflect a broad
understanding of the wider context, while other may prefer to see
things in terms of specific details. In a similar fashion, some people
have an inherent and pervading desire to express themselves in a very
structured, logical and pragmatic fashion. In contrast, others may have
a preference to express themselves in a fashion which is reflective of a
desire for harmony and comfort rather than logic and order.

The ongoing debate about the role and impact of genetics (Nature)
and socialization (Nature) on our attitudes, behaviour, and reasoned
action will provide further insight and understanding of why we work
and deal with ourselves and others in the way that we do. However, at
this stage, we have sufficient understanding of these functions to
identify their consequences for our work, particularly in the hospitality
industry. In hospitality, this self awareness and discipline can be of
considerable advantage Hospitality work tends to involve long hours
with bursts of intense activity driven by a combination of production
and customer interaction pressures. While same people are
considered ―naturals‖ in this environment, others, who still have
commitments to hospitality, may struggle to cope in this environment,
and consequently find themselves under achieving in the industry.
However, if these people are able to recognize that their actions and
behaviour in these situations are a function of their attitudes, which
are in turn a function of their socialization and genetic make up they
can embark upon a program to modify their attitudes by way of ―re
learning‖ and adjusting their attitudes toward the situation. In turn,
they can also develop specific.

Ovens
The oven and the range top are the two workhorses of the traditional
kitchen, which is why they are so often found in the same unit. Ovens
are enclosed spaces in which food is heated, usually by hot air or, in
some newer kinds of ovens, by microwaves or infrared radiation. In
addition to roasting and baking, ovens can do many of the jobs
normally done on the range top. Many foods can be simmered,
stewed, braised, or poached in the oven, freeing the range top and the
chef's attention for other tasks. There are many kinds of ovens beyond
those discussed here, but they are often for specialty or high volume
uses. These include conveyor ovens, which carry foods through the
oven on a steel conveyor belt; holding ovens or warmers, which are
designed to hold many types of foods at serving temperatures for
extended periods without drying out or overcooking (this category
includes ovens that also cook the food, then automatically switch to
holding temperature); and high-volume roll-in ovens, with large doors
into which one can roll carts loaded with trays of food.

2.Peeler
Use for peeling the raw potato, with the help of special emery lining
inside the feeder, Peeler is designed aesthetically and is used to peel
the skin of potatoes in faster way. Potato peeler leads to minimum
peel loss and for better peeling and continuous flow of water in the
drum helps to carry away the waste from drainage pipe. The drum
storage capacity ranges from 6 to 8 kg potatoes. Care while using
peeling machines: Potatoes should be free of earth and stones before
loading into the machine
, otherwise damage to the machine will result. Before any potatoes
are loaded, the water spray should be turned on and the
 abrasive plates set in motion. The interior should be cleaned daily
and the abrasive plate removed to ensure
that small particles are not lodged below. The- peel trap should be
emptied as frequently as required
. The waste outlet should be kept free from obstructions.
Chicken tikka
Chicken tikka is a chicken dish popularised in the Indian
subcontinent during the Mughal era. The dish is popular in India,
Bangladesh, Pakistan and the United Kingdom.[1] It is traditionally
small pieces of boneless chicken baked using skewers on a
brazier called angeethi or over charcoal after marinating in Indian
spices and dahi (yogurt)—essentially a boneless version
of tandoori chicken.[2] The word tikka (tike in Turkish, and tikə in
Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is
also a chicken dish served in Punjabi cuisine. The Kashmiri
version of the dish, however, is grilled over red-hot coals, and
does not always contain boneless pieces. The pieces are
brushed with ghee (clarified butter) at intervals to increase its
flavour, while being continuously fanned. It is typically eaten with
green coriander and tamarind chutney served with onion rings
and lemon, or used in preparing an authentic chicken tikka
masala.[3]
A chicken tikka sizzler is a dish where chicken tikka is served on
a heated plate with onions. The dish is also popular
in Afghanistan, though the Afghan variant (like many
other Persian, Turkish, and Arab dishes) is less spicy compared
to the variants in the Indian subcontinent and uses beef and lamb
in addition to chicken.
Paneer tikka
Paneer tikka or Paneer Soola or Chhena Soola is an Indian
dish made from chunks of paneer/ chhena marinated in
spices and grilled in a tandoor. It is a vegetarian alternative
to chicken tikka and other meat dishes. It is a popular dish
that is widely available in India and countries with an Indian
diaspora.
Chunks of paneer, a type of fresh cheese, are marinated in
spices and are then arranged on a stick with capsicums (bell
peppers), onions and tomatoes. These sticks are grilled in
a tandoor and the dish is thereafter served hot, seasoned
with lemon juice and chaat masala. It is sometimes
accompanied by salad or mint chutney. Tikka dishes
traditionally go well with mint chutney.The paneer, though
tender, has a crisp singe on the surface.
Tandoori chicken
Raw chicken parts are skinned then marinated in a mixture
of dahi (yogurt) and tandoori masala, a spice blend. They are
seasoned and colored with cayenne pepper, red chili powder, or
Kashmiri red chili powder as well as turmeric or food coloring.
The marinated chicken is placed on skewers and cooked at high
temperatures in a tandoor oven, which is heated with charcoal or
wood, which adds to the smoky flavour. The dish can also be
cooked in a standard oven, using a spit or rotisserie, or over hot
charcoal.
There are also tandoori recipes for whole chicken, some of which
are cooked in a tandoor and others over charcoal. These
include Chirga (Roasted whole chicken); Tandoori Murgh (Roast
whole chicken with almonds); Murgh Kabab Seekhi (Whole
stuffed chicken on the spit); Kookarh Tandoori (Steamed chicken
on spit); Tandoori Murgh Massaledarh (Whole spiced chicken on
spit); and Murghi Bhogar (Chicken in the Bhogar style)
Kadai paneer
Kadai paneer
Kadai Paneer (or known as Kadhai Paneer) is an
Indian dish made by cooking paneer and bell
peppers in a fragrant, freshly ground spice powder. It
is usually served with buttered naan, paratha, roti,
jeera rice, or steamed basmati rice.
It is of two types:
 Kadai Paneer (Gravy
 Kadai Paneer (Dry)
Chicken karahi
Chicken karahi (known as gosht karahi when
prepared with goat or lamb meat instead of chicken),
or kadai chicken, is a chicken dish from South Asia.
It is noted for its spicy taste and is notable in South
Asian cuisine. The dish is prepared in a karahi (a
type of wok) and can take between 30 and 50
minutes  to prepare and cook the dish. Cumin, green
chilis, ginger, garlic, tomatoes and coriander are key
to the flavor of the dish. It is usually served with
naan, roti or rice. This dish is one of the hallmarks of
Pakistani cuisine.
French fries
French fries (North American English), chips (British
English and other national varieties),finger chips (Indian
English),french-fried potatoes, or simply fries,
are batonnet or allumette-cut deep-fried potatoes of disputed
origin from Belgium or France. They are prepared by cutting
potatoes into even strips, drying them, and frying them, usually in
a deep fryer. Pre-cut, blanched, and frozen russet potatoes are
widely used, and sometimes baked in a regular or convection
oven; air fryers are small convection ovens marketed for frying
potatoes.
French fries are served hot, either soft or crispy, and are
generally eaten as part of lunch or dinner or by themselves as a
snack, and they commonly appear on the menus of diners, fast
food restaurants, pubs, and bars. They are often salted and may
be served with ketchup, vinegar, mayonnaise, tomato sauce, or
other local specialities. Fries can be topped more heavily, as in
the dishes of poutine or chili cheese fries. French fries can be
made from sweet potatoes instead of potatoes. A baked variant,
oven fries, uses less or no oil.
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or
meat, placed on or between slices of bread, or more generally any dish
wherein bread serves as a container or wrapper for another food type.
The sandwich began as a portable, convenient finger food in the Western
world, though over time it has become prevalent worldwide.
In the 21st century there has been considerable debate over the precise
definition of sandwich, and specifically whether a hot dog or open
sandwich can be categorized as such. In the United States,
the Department of Agriculture and the Food and Drug Administration are
the responsible agencies. The USDA uses the definition, "at least 35%
cooked meat and no more than 50% bread" for closed sandwiches, and
"at least 50% cooked meat" for open sandwiches. In Britain, the British
Sandwich Association defines a sandwich as "any form of bread with a
filling, generally assembled cold", a definition which includes wraps and
bagels, but excludes dishes assembled and served hot, such as burgers.
Chilli Potato
Chilli potato recipe with step by step pics. This is a
deliciously addictive spicy chilli potato recipe. These
crispy fried potatoes in a spicy, sour and slightly sweet
sauce are so good and you will definitely ask for more.
Though the list of ingredients might give you some
jitters, but the dish is fairly easy to make. You will only
know once you try this recipe at your home. A vegan
dish.