1. Personal Organization STAFF ORGANIZATION IN CATERING INDUSTRY The number type and characteristics of employees required to operate any catering establishment depend on three factors. 1.The market catered for, The standards of service & the personal attention expected. 2.The numbers accomodated people & The occupancy rate over a meal period. 3. The efficient employment of staff & The facilitation of their work

2. Personal Organization The average number of staff expressed in ratio to the number of meals served during the peak meal period. Peak meal period: The period of time that includes the maximum meal served. 1.Canteens: Total canteen staff (waiters)1/20 Cooking staff1/40

3. Personal Organization 2.Coffee shops: Cooking & washing up staff1/50 Counter & waiter service1/36

4. 3. Restaurants Kitchen Staff (preparing, serving, washing up)1/10 to 1/30 Waiter & waitress service1/8 to 1/24 Personal Organization

5. HOTELS employees / residents Luxury1 / 1 Grade A1 / 3 Economy1 / 10 Personal Organization

6. In modern establishments, besides a well- arranged working area in kitchens, specialization of staff supports the productivity. Personal Organization

9. Kitchen Chef (Chef de Cuisine) Kitchen chef’s assistant (sous-chef) Sauce cook (saucier) Roast, grill and fry cook (rotisseur) Soup, vegetable and side dish cook (entremetier) Appetizer cook and butcher (garde-manger) Fine pastry cook nd baker (patissier) Junior cook (commis) Salad man Casserolier KITCHEN PERSONNEL (European)

10. Kitchen boy Controller (cotroleur) Governor (gouvernante) Argentier Office boy Dish washer KITCHEN PERSONNEL (European)

11. Kitchen Chef (Chef de Cuisine) Organizer and head of the kitchen, is responsible for purchase of goods, cost control, setting up menu, and supervision of personnel and hygiene in the kitchen area. Kitchen chef’s assistant (sous-chef) Assistant to chef who help all type task in the kitchen, Represents the kitchen chef in his apsence, in large organizations he takes over some of the chef^s duities. KITCHEN PERSONNEL (European)

12. Sauce cook (saucier) Who cooks sauces in the kitchen, prepares all sauces and all the meals that go with them. Roast, grill and fry cook (rotisseur) Roasted duckGrill KITCHEN PERSONNEL (European)

13. Soup, vegetable and side dish cook (entremetier) Prepares soups, vegetable dishes and side dishes (garniture) Appetizer cook and butcher (garde-manger) Butcher prepares ready to cut meat and dishes with meat and fish preparation and cook. Appetizer cook prepares cold appetizers (meze in Turkish) hour d’ oeuvers and salads. In large restaurants these work diveded by butcher and appetizer. KITCHEN PERSONNEL (European)

14. Fine pastry cook and baker (patissier) Prepares and cook pastry and bread. Makes cookies, cakes, ice cream and other desserts: in large restaurants, the work is divede among the glacier (ice cream makers), confiseur (fine pastry cook), and boulanger (baker of bread, rools and other baked goods) Junior cook (commis) Assistants to cooks and help the chefs’ of sections. KITCHEN PERSONNEL (European)

15. Salad man Prepares salads. Produces and serves various kinds of salads and in some restaurants is responsible for the hors d’oeuvres and work under the organization of gardemanger Casserolier Cleans, cares for and services all pans, cooking equipment and kitchen machines. KITCHEN PERSONNEL (European)

16. Kitchen boy Assistant to assistant cooks. Cleans the kitchen, helps with the preparation of dishes and has other duities Controller (controleur) is in charge of of supplies, controls their placement and storage, and does the invertory bookkeeping. KITCHEN PERSONNEL (European)

17. Governor (gouvernante) Accept goods, control, supervises the storages, linen, and cleaning materials Argentier Responsible for the care of the silver equipments. in some restaurants a barmen/lady is responsible for all beverages and drinks. KITCHEN PERSONNEL (European)

18. Office boy Dish washer KITCHEN PERSONNEL (European)

19. KITCHEN PERSONNEL

20. KITCHEN PERSONNEL in HOTELS

22. ERGONOMİCS for KITCHEN