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Advantages and Disadvantages of a Small kitchen in a Busy Bistro!
Member rating: No Rating | Words: | Submitted: Mon May 26 2003
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Advantages and Disadvantages of a Small kitchen in a Busy Bistro! Name: Marie Martin Class: ft403 2/c Visitor: Pauline Danaher Mentor: Head Chef In Bleu Bistro Contents: * Aim * Introduction * The small kitchen * Advantages * Disadvantages * Suggestions * Cleaning * Conclusion Aim: The aim of this report is to establish if a small kitchen is an advantage or disadvantage to a busy city bistro. Does a small kitchen make producing high quality cuisine more difficult or is it an advantage. Small cramped conditions or strong sense of common goal? I intend to try and establish this by basing my report on Bleu Bistro of Dawson street, Dublin. I also intend to cover a cleaning roster for the kitchen on request of the head chef as well as some haccp guidelines for the staff. Introduction: In any restaurant the kitchen is the heart of the establishment, all paths lead to and from it. And because of its importance many considerations should be made before establishing it. One...
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