Organoleptic & Sensory Evaluation: Product Research and Development
Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.
Sensory evaluation is an...
Food Trails: Product Research and Development
Evaluating food by a panel of specialists or consumers for critiquing is termed as a food trial.
Food trials can be of different types-
Trials while...
Developing new Recipes: Product Research and Development
DEVELOPING NEW RECIPES
Eating habits of people have changed around the world. To be on top of the business and to be modern and updated,...
Testing new equipment: Product Research and Development
TESTING NEW EQUIPMENT
Any new equipment launched in the market has to be first tested for its performance and efficiency. To do this, the company...
Introduction to Product Research and Development
Let’s first look at what does Product Research & Development means in general then we will look at it in Food Production context:-
Research and...
Yield Management: Kitchen Production Management
What is Yield Management ?
Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should...
Forecasting & Budgeting: Kitchen Production Management
Forecasting & Budgeting: Kitchen Production Management
This content is to be customised in kitchen context.
Comparison Chart
BASIS FOR COMPARISONBUDGETFORECASTMeaningA budget is a financial plan expressed in...
Production Quality & Quantity Control: Kitchen Production Management
The objective of Kitchen Management is to lead, organize and control the means of Production and service of food.To manage the kitchen, the kitchen...
Allocation of Work – Job Description, Duty Rosters in Kitchen Organisation
Job Description of various roles in kitchen:-
For Duty Roaster jump to the end of this post.
CHEF DE CUISINE (HEAD CHEF)
The Chef de Cuisine in...
