No Trainer Trainer introduces research data with reference to ‘primary’ data stating: Primary data is information which is new/original data It is generated as a result of: Asking questions and talking to people Observing practice and operations Market research activities – such as surveys, questionnaires and groups. Slide Slide No Trainer Notes Trainer introduces concept of ‘qualitative’ and ‘quantitative’ data stating: Qualitative data (also known as ‘soft’ data) relates to: Descriptions of things – such as: “A large venue with extensive facilities serving a wide variety of target markets” “The kitchen features conventional service and uses equipment which was installed in the venue after being removed from the organisation’s previous property in Singapore” Explanations of preferences and behaviour – detailing: Why people have selected certain systems/equipment for their food production and service Reasons why businesses do not use certain systems/technologies in their food production/service What other organisations think about nominated food production and food service options Any issues which cannot be measured/quantified – essentially these issues revolve around answers to ‘Why?’ questions: “Why did you do this?” “Why did you not do that?” Class Activity – Handouts Trainer distributes and discusses sample qualitative data explaining its relevance to the research process. Slide Slide No Trainer Notes Trainer discusses ‘quantitative’ data stating:
Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide Slide No Trainer Notes Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity – General Discussion Trainer a general class discussion on evaluating catering systems by asking questions such as: What is meant by a ‘conventional’ catering system? What do you know about the ‘cook-chill’/’cook-freeze’ catering system? What do you think is the difference between a ‘central’ kitchen and a ‘satellite’ kitchen? What is meant by the ‘re-thermalisation’ catering system? Slide Slide No Trainer
Slide No Trainer Notes Trainer introduces the Conventional catering system stating: The ‘conventional’ catering system is ‘cook and serve’ In this system the food is prepared/cooked and served at the time, either hot or cold depending on type of menu item Food is not prepared today for service at a later date This style of service is the most commonly used system and features preparation and cooking of the food at the same location where the food is served. Activity – Excursion Trainer arranges to a venue using the Conventional catering system so students can: Observe food production View facilities Watch food service Talk to management Talk with staff. Slide Slide No Trainer Trainer the food which is processed/cooked may be purchased across all points of the food processing continuum as: Raw ingredients – requiring full processing (preparation and cooking) Pre-prepared food – requiring no or partial preparation prior to cooking/inclusion in menu items items – only needing to be cut/portion-controlled, plated and served. Slide No Trainer Notes Trainer states menu items for the Conventional system are either: Fully cooked to order – as for à la carte service Cooked in advance (such as roasts and wet dishes) and held hot (60˚C or above) – ready for service Prepared in advance (such as ice creams, cold entrées and other cold desserts) and held cold (at or below 5˚C). Class Activity – Online videos