Logo UAB

Kitchen Management I

Code: 103729 ECTS Credits: 6
2024/2025
Degree Type Year
2502904 Hotel Management OB 2

Contact

Name:
Isaac Lozano Alfaro
Email:
isaac.lozano.alfaro@uab.cat

Teaching groups languages

You can view this information at the end of this document.


Prerequisites

There are no prerrequisites.


Objectives and Contextualisation

The course Kitchen Management I serves to establish the parameters of action for second-year students of the Bachelor's Degree in Hotel Management to be able to manage the kitchen department of a hotel establishment. Accordingly, it introduces the main theoretical concepts of kitchen management so that these can be put into practice later.

The course describes the structure of the department and the areas to be managed, focusing mainly on the management of spaces, personnel management, and production management. Based on these three factors, students learn to manage and analyse results, make decisions and monitor the costs of the department.

On completing the course, students should be able to do the following.

  1. Know how to use and maintain kitchen tools and machinery.
  2. Know systems for cleaning, disinfecting and keeping order in a kitchen, following the rules on hygiene and health.
  3. Detect anomalies in goods deliveries and storage of raw materials, devising and implementing corrective measures.
  4. Develop systems for proper management of a kitchen’s resources.
  5. Apply new culinary trends in a kitchen's production.
  6. Know how to apply the organisational style that best suits each type of hotel establishment.

 


Competences

  • Analyse, summarise and evaluate information.
  • Apply concepts related to the creation setting up, acquisition, maintenance and conservation of equipment in hotel and catering premises which are energy-sustainable and economically viable.
  • Apply health and safety rules in the establishments of the hotel and catering sector.
  • Be able to search efficiently for the necessary information.
  • Demonstrate knowledge of the production system and operating procedures in the food preparation service.
  • Demonstrate understanding of basic human nutrition and its repercussion on health and its application to food.
  • Develop a capacity for independent learning.
  • Identify and apply the basic measures of food hygiene and safety as well as the national and European regulations that have to be met by establishments and activities in the sector.
  • Manage and organise time.
  • Work in teams.

Learning Outcomes

  1. Analyse, summarise and evaluate information.
  2. Be able to search efficiently for the necessary information.
  3. Develop a capacity for independent learning.
  4. Develop balanced menus for different groups.
  5. Draw up small action plans for health and safety.
  6. Identify and understand the different products and preparations of the back of house operations.
  7. Identify health and safety systems in the hotel and catering sector.
  8. Identify human nutritional requirements.
  9. Manage and organise time.
  10. Structure the different phases of opening of establishments.
  11. Understand and apply the basic rules to be satisfied by hotel establishments in questions of food hygiene and safety.
  12. Understand the essential steps for creating settings and promotion.
  13. Understand the rules of hygiene, food handling and their application.
  14. Understand the structure and management of the department as well as the competences and skills of the professional profiles which make up the back of house operations.
  15. Work in teams.

Content

CLASS CONTENT

 1.     Organization chart and team management.

  • The Executive Chef. Functions and responsibilities
  • The kitchen team: roles, competencies, Responsibilities.
  • Needs planning and job description
  • Efficient delegation and motivation

 2.     Typology of services.

  • Restaurant Sector (Classification, Typology, etc)
  • Industry trends
  • Customer experience. Business dynamization.
  • Creation of a business: conceptualism, gastronomic architecture of food and drinks.

 3.     Facilities in a kitchen. Machinery and uses

  • Types of restaurant spaces, workflows.
  • Kitchen machinery.
  • Design of a kitchen.

 4.     Process management in a kitchen

  • The organization of a kitchen (key areas, outsourcing services, etc.)
  • Sustainability and social responsibility applied to the management of F&B
  • Product performance. The 3 phases of "waste management".
  • Purchasing, suppliers and supply department
  • Suppliers: selection and negotiation criteria
  • SOP to ensure standards
  • Key Points in MICE management: pre, event, post. Offer and logistics.
  • Convenience Food. 4th range and 5th range

 5.     Menu Design

  • Creation of the gastronomic offer of food. Design and systematization.
  • "Kitchen for everyone"

Activities and Methodology

Title Hours ECTS Learning Outcomes
Type: Directed      
Lectures 36 1.44 1, 2, 3, 4, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
Problem solving 10 0.4 4, 6, 11, 13, 14
Type: Supervised      
Tutorials 10 0.4 4, 14
Type: Autonomous      
Coursework assignments 20 0.8 1, 2, 3, 4, 8, 9, 10, 12, 13, 15
Study 20 0.8 2, 3, 4, 5, 8, 9, 10, 12

  • Classes are taught in Spanish.
  • Expository and participatory classes of the concepts and contents of the subject.
  • Theoretical-practical classes in which the contents are worked on in the form of projects and activities.
  • Problem solving and practical cases in group with final presentation.
  • Cooperative learning and individual learning for the development and presentation of work. It includes the work directed by the teacher and the hours of study by the student.
  • Tutorials: individual or group to solve doubts or work on specific concepts.

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.


Assessment

Continous Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Group Activity 1 20% 8 0.32 1, 2, 9, 14, 15
Individual Assignment: Report 20% 10 0.4 1, 2, 3, 4, 8, 9, 10, 11, 12, 13, 14
Individual Recap Exam 20% 10 0.4 1, 4, 5, 7, 11, 14, 15
Project 40% 26 1.04 1, 2, 3, 4, 6, 7, 9, 10, 11, 13, 14

A. CONTINUING EVALUATION

  • The assessment system consists of practical assignment / projects and  exams.
  • Projects must be submitted in the time and manner stipulated by the subject teacher.
  • Failure to comply with the strictness of the projects, in due time and form, will score as Not presented and the right to continue with the continuous evaluation will be lost.
  • The grade for the subject will be NOT EVALUABLE when the student does not  attend all assessment activities and/or does not attend the final exam.
  • Projects and the exam must have a minimum score of 4 each to be able to weigh between them.

B. SINGLE ASSESSMENT.

  • Preparation of 3 reports with a total weight of 60% that must be presented in a timely manner. All must be passed with a minimum of 5. In addition, a final exam will be taken with a weight of 40% in the grade that will be carried out according to the instructions in this guide.
  • On the day and time established, according to the academic calendar, to the Official Programming of the EUTDH Center, the single evaluation tests or evaluation tests of the continuous evaluation will be carried out for students who have not satisfactorily passed the continuous evaluation and those who have followed opted for the single assessment.
  • The grade for the subject will be NOT EVALUABLE when the student attends all assessment activities and/or does not attend the final exam.
  • The professor will inform in a timely manner the format, duration, and location of the assessments.
  • No date changes will be accepted without the express approval of the study coordinator.

C. RE-ASSESSMENT

  • "Recovery of the subjectby single evaluation will be the same as that of the rest of the students and in order to present themselves for the re-evaluation it will be necessary that they have obtained at least a 3.5 in all the evidence of which the single assessment states".
  • The maximum grade for this re-evaluation will not exceed 5 as a final grade.
  • The professor will inform in a timely manner the format, duration, and location of the exam.
  • No date changes will be accepted without the express approval of the study coordinator.

Bibliography

    • David Rubert Boher, La cuenta, por favor: La gestión de negocios de restauración,2018, Ed Planeta
    • Eloy Rodríguez, Gastromarketing: Los 16 ingredientes imprescindibles para abrir, gestionar, promocionar un restaurante y triunfar en el competitivo mercado del siglo xxi. 
    • Claudio Ponce, Marketing gastronómico: la diferencia entre triunfar y fracasa,2019, Bubok Editorial
    • Roberto Brisciani , El secreto de un restaurante magnético. Cómo conseguir que tu restaurante esté lleno cuando los demás están vacíos, 2017.
    • DANIEL GALY ,Gestión de la producción en cocina, 2020, Paraninfo 
    • Cerra, Javier; Dorado, José A.; Jara, Diego; García, Pedro E. (1997):   " Gestión de Producción de Alojamientos Turísticos " - Colección "Gestión Turística"; Ed. síntesis; 552 páginas.
    • Dorado, José Antonio (1996):   " Organización y Control de Empresas en Hostelería y Turismo " ; - Colección "Ciclos Formativos FP Grado Superior Hostelería"; Ed. síntesis; 252 páginas.
    • Wil Guidara Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect- 2022-  Ed Optimism Press 288 páginas.
    • Danny Meyer Setting the Table: The transforming Power of Hospitality in Business ED Ecco 2018  336 páguinas
    • Donald Burns Your Restaurant Culure  Sucks! Escape mediocrity.
    • Donald Burns Your Restaurant Sucks! Embrace the Suck. Unleash your Restaurant. Become outstanding 
    • Donald Burns Your Restaurant Still Sucks! Stop playing small. Get whta you want. Become a badass

Software

 


Language list

Name Group Language Semester Turn
(TE) Theory 1 Spanish first semester morning-mixed