Exploratory Study on Food Materials Outsourcing Process in the Hotel Kitchen

호텔주방 식재료 아웃소싱 프로세스 분석에 관한 탐색적 연구

  • 성태종 (진주국제대학교 식품과학부 호텔조리학과)
  • Published : 2003.12.01

Abstract

The core of cooking, or a final stage in the full process of so-called artistic cooking, should be treated with insourcing. Reduction of several cooking processes resulted in shortened cooking time, increased efficiency, faster cooking, cutting the waiting-lines, and finally more room for customers. The outsourcing system can reduce or eliminate the following processes in cooking: buying various food materials, checking, storing, preparing, and processing. Especially in the Western food cooking department of a hotel, the outsourcing system should be enforced to make an economic kitchen and to efficiently manage it.

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