FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The role of a central kitchen is
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To increase the possibilities and feasibility of the staff and commodities to used.
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To increase the productivity of the kitchen and reduce the work load of the staff
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To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.
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To lower the risk of business and to improvise the factors associate with the caterings.
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Explanation:
Detailed explanation-1: -A centralised kitchen helps us manage operations from a single point of control; this includes receiving, storage, preparation, delivery, maintenance, among other processes that form the cycle of mid-day meal operations.
Detailed explanation-2: -Chef de cuisine Primary duties: The chef de cuisine, also known as the head chef, manages the entire kitchen. They are responsible for supervising the kitchen staff and maintaining kitchen operations.
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