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AND

THE FOOD-SERVICE
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HOSPITALITY

INDUSTRY
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EBOOK CHAPTER 1-WEEK 1

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After studying this unit

• Yo u w i l l b e a b l e t o :
o Discuss the development of the modern
food service industry
o Name the key historical figures
responsible for developing food service
AND

professionalism
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o Explain the organization of the classic and

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modern kitchen brigades

o Appreciate the role of the professional
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chef in modern food service operations

o Understand the attributes a student chef
needs to become a professional

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THE FOOD-SERVICE
INDUSTRY
chef Saat ini dihormati sebagai seorang seniman
dan pengerajin

Ribuan orang yang terampil dalam layanan

makanan dibutuhkan setiap tahunnya
AND
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Kebernaran di balik kesuksesan dan galmor dari

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celebrity chef adalah dibutuhkannya kerja keras

selama bertahun-tahun dan mampu mengatasi
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tekanan

Daya tarik dari industry ini adalah kepuasan kerja

yang tinggi, adanya keuntungan finansial dan
umpan balik langsung atas pekerjaan yang
dilakukan.

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A History of
Modern Food
Service
Nilai sejarah akan membantu
kita memahami masa kini
dan masa depan. Pelajaran
penting dari sejarah adalah
bahwa cara kita memasak
AND
• Boulanger’s Restaurant
• Restoran modern pertama yang diketahui dibuka
pada tahun 1765, Monsieur Boulanger.
• Boulanger Menjual sup, dimana disebut
restaurants or restoratives; yang berasal dari
kata restaurer (memulihkan atau memperkuat).
• The French Revolution

sekarang adalah hasil dari • Sebelum Revolusi Prancis (1789): Koki yang
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pekerjaan yang telah

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dilakukan oleh koki yang tak hebat bekerja untuk bangsawan, dan industri
terhitung jumlahnya selama layanan makanan dikendalikan oleh serikat
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ratusan tahun. pekerja. (Guild)

• Pemerintah revolusioner menghapus serikat
pekerja, yang menyebabkan banyak koki
kehilangan pekerjaan.

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Classical
and Modern Cuisine
Chef’s
Chef Marie-Antoine Carême
(1784–1833)

• Sebagai saucier dia menstandarisasi penggunaan roux

AND

danmerancang sistem untuk mengklasifikasikan saus

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• Sebagai garde-manger dia mempopulerkan masakan dingin

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• Sebagai seorang profesional kuliner ia merancang peralatan

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dapur,peralatan dan seragam

• Sebagai seorang penulis ia menulis dan mengilustrasikan

teks-teks penting tentang seni Kulinertentang prinsip
memasak, resep, dan pembuatan menu.

(Cooking for Kings: The Life of Antonin Careme)

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Classical
and Modern Cuisine
Chef’s
Chef Georges-Auguste Escoffier
(1847–1935)
the father of twentieth-century cooking

•Dia menyuarakan keragaman dalam menu dan pemilihan cermat dari

AND

satu hidangan ke hidangan lainya.

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•Metode dasar memasak yang kita pelajari saat ini merukan hasil
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kerjanya, bukunya berjudul Le Guide Culinaire.

•Resep dan buku Escoffier masih menjadi referensi berkualitas bagi
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para chef sampai saat ini.

•Dia mengatur ulang organisasai dapur dan menciptakan istem kerja
yang efisien. Di menyebutnya sebagai brigade system dan masih di
gunakan sampai saat ini.

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Modern
Technology

• Pengembangan Peralatan Baru

AND
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• Pengembangan dan Ketersediaan Produk

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Pangan Baru
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• Keamanan Pangan dan Kesadaran Gizi

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COOKING IN THE TWENTIETH AND

TWENTY-FIRST CENTURIES
Nouvelle cuisine.
Fernand Point (1897-1955)
• Gaya Masakan Kllasik Prancis yang
disempurnakan dan dimdernisasi. Dimana
menolak banyak prinsip tradisional dimana
AND
Fusion Cuisine
began in the mid-1980s.
• Perpergian menjadi lebih mudah.
• Tumbuhnya kesadaran cita rasa masakan
daerah

mendorong kesederhanaan serta menekankan

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rasa alami dari bahan dasar yang segar. • Chef memiliki pengetahuan tentang masakan
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tradisional di bagian lain Eropa dan Asia,

Amerika Latin, dan tempat lainnya.
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MOLECULAR
GASTRONOMY
Ferran Adrìa (1962 –

• Reinventing cuisine
AND
TRAVEL

• Berusaha untuk memakjukan Culinary

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Science
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• Makanannya melibatkan semua indra,

menggunakan yang segar.

• tasting plates

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The Basis of • The menu

Kitchen • Type of establishment (e.g., hotels,
institutional kitchens, clubs,
Organization catering and banquet services,
restaurants, carry-out or take-out
AND

facilities, private homes)

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• The size of the operation

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• The physical facilities, including

equipment

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The Kitchen
Brigade
Back-of-the-House

• A system of staffing a kitchen so that each

AND
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worker is assigned a set of specific tasks

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• Escoffier is credited with developing this

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hierarchical system

o Modern

o Classic

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The Classical
Brigade
• The chef is the person in charge of the
kitchen. In large establishments he/she
might be called the executive chef.
• If a food service operation is large and
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has several individual departments or

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several units in different locations,

each kitchen may have a chef de
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cuisine, who reports to the executive

chef.
• The sous chef is normally second in
command and controls production and
staff supervision.

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The Classical Brigade

• The station chefs are in charge of specific areas of
production:
• The saucier : responsible for sauces, stews,
stocks, hot hors d’oeuvres, and sautéed items
• The poissonier
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: prepares fish dishes

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• The rôtisseur : roasted and braised meats

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and their gravies and broiled meats

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• The grillardin : in larger kitchens–broiled

items, and maybe deep-fried meats and fish

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The Classical Brigade

• The station chefs are in charge of
specific areas of production
(cont’d):
• The garde manger        : cold
foods, including salads,
dressings, pâté, cold hors
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d’oeuvres, and buffet items

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• The pâtissier : pastries and

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desserts
• The tournant : relief cook
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or swing cook
• The expediter or aboyeur :
takes orders from waiters and
passes them on to cooks

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MARGIE'S TRAVEL
HOSPITALITY AND

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TOURISM
MODERN KITCHEN ORGANIZATION
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Skill Level
Skills can be grouped into three categories:
1. Supervisory
2. Skilled and technical
AND

3. Entry level
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• Starting at the entry level has been the traditional method of advancing one’s food service career.
MARGIE'S

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Standards of Professionalism
These are the qualities that a professional must have:
1. A positive attitude on the job
2. Staying power: requires physical and mental stamina
AND
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3. Ability to work with people

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4. Eagerness to learn
5. A full range of skills
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6. Experience
7. Dedication to quality
8. Understanding of the basics

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AND
TRAVEL
SCHOOL OF

TOURISM
HOSPITALITY
MARGIE'S

THANK YOU
Vriandi Hapsara

M +62 0856-9377-3782

Vriandi.Hapsara@uph.edu