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외식 주방관리론
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외식 주방관리론

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  • 석학당
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  • 2014-09-05 출간
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  • 300페이지
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  • 190 X 260 X 20 mm
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  • ISBN 9788993158809
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외식기업에서도 많은 새로운 바람이 불고 있다. 이렇게 새롭게 변신해야 한다. 새로운 것만이 도태되지 않고 살아남는다. 세상은 언제나 새로운 것에 이끌리고, 존재하는 모든 것의 가치는 새로운 것에 의하여 대체되거나 사라진다. 현재에 아무리 뛰어난 것이라도 더 새로운 것이 나타나면 자취를 감추어 버리고 만다. 새로운 상황에 적응하지 못하는 것은 비록 존재하더라도 주목받지 못하고 시들어져 간다. 경제원리를 설명할 때 인용되는 말 중에 파레토 법칙이라는 것이 있다. 이는 상위 20%가 전체의 80%를 담당한다는 말이다. 모든 분야에서 이러한 법칙은 적용되고 있다. 최근 외식업에서는 이보다 더한 10：90의 치열한 경쟁을 견뎌내야지만 성공할 수 있다. 그럼에도 불구하고 많은 사람들이 너무나 쉽게 생각하고 창업에 뛰어들기 때문에 1년 안에 폐업으로 이어지는 경우가 90%가 넘고 있다.

외식업에서 성공하려면 소비자의 니즈와 욕구를 충족시킬 수 있는 메뉴상품, 서비스상품, 분위기상품 등이 제공되어야만 치열한 경쟁 속에서 살아남을 수 있다. 외식상품의 경우 조리과정 전 분야에 인적자원과 조리기기의 영향을 미치지 않는 곳이 없다. 이렇듯 메뉴라는 종합상품이 고객에게 제공되기까지 각자의 분야에서 최고의 능력을 발휘할 때 고객을 감동시킬 수 있다. 외식기업에서 많은 새로운 바람이 불었음에도 불구하고 메뉴상품이 만들어지는 가장 중요한 핵심 부서인 주방의 관리에 대하여 조금은 소홀해 왔던 것이 사실이다. 요리는 손맛이라는 말이 있다. 요즘처럼 급변하는 식문화 속에서 생활하는 현대인들에게도 적용되는 말일까? 물론 조리를 하는 사람으로서 전부를 부정할 수는 없다. 그렇지만 요즘의 외식시장을 살펴보면 예전의 손맛을 중시하던 음식이 아닌 획일화된 프랜차이즈기업이 성행하고 있다. 그렇다면 이러한 입맛에 익숙해진 고객들을 상대하면서 조리사의 손맛에 의지한다면 성공할 수 있을까? 그만큼 성공할 수 있는 확률이 적을 것이다. 그렇다면 외식상품을 만드는데 있어서 가장 효율적인 방법은 이러한 상품이 만들어지는 주방의 시스템이나 설비, 기기, 기구, 기물 등이 뒷받침 되어져야 할 것이다. 이러한 트렌드를 어우를 수 있는 외식전문가를 양성하기 위해서는 지속적이고 체계적인 교육이 필요한 시기라고 사료되어 이론과 실무를 겸비한 필자들이 한 자리에 모였다.

본서에서는 외식메뉴를 생산하는 가장 중요한 부분인 주방관리에 대하여 다루고 있다. 외식기업 경영자, 점포 책임자, 외식조리를 전공하는 학생, 외식현장의 실무자들의 지침서로서 활용될 수 있도록 많은 내용을 담으려고 원고를 준비하고 자료를 정리했지만, 내용상 수정·보완해야 할 사항이 많이 있으리라 사료된다. 앞으로 더욱 완벽한 지침서가 될 수 있도록 선·후배 선생님들의 아낌없는 질책과 조언을 받아 계속 보완해 나갈 것을 약속드린다.

끝으로 본서가 출판될 수 있도록 물심양면으로 도움을 주신 석학당 윤용호 사장님을 비롯한 관계자 여러분께 진심으로 깊은 감사를 드립니다.

2014년 8월
저자 일동

목차

제1장 주방개론
1. 주방의 개념 ··············································································· 011
2. 주방의 설계 ··············································································· 012
3. 주방의 시설관리 ········································································ 013
4. 주방의 부문별 작업공간 ··························································· 018

제2장 주방기구의 발달
1. 불과 주방기구의 역사 ······························································· 025
2. 업종에 따른 주방형태 ······························································· 029
3. 주방 기기의 선택 ······································································ 037
4. 기기제작의 원칙 ········································································ 043
5. 주방기물관리 ············································································· 044

제3장 주방 시설관리
1. 시설관리의 의의 ········································································ 047
2. 주방설계 ···················································································· 054
3. 급식시설에 따른 주방 ······························································· 061

제4장 주방 위생관리
1. 위생관리의 의의 ········································································ 067
2. 식품 위생관리의 필요성 ··························································· 067
3. 위생관리의 목적 ········································································ 068
4. 식품의 구입방법과 변질 ··························································· 071
5. 식품의 보존방법 ········································································ 073

제5장 주방 기기 및 기물
1. 기기 및 기물관리의 의의 ························································· 079
2. 기기 및 기물의 구입방법 ························································· 080
3. 주방기기의 재질에 따른 이해 ·················································· 082
4. 기물의 관리요령 ········································································ 084

제6장 주방 식자재관리
1. 식자재관리의 의의 ···································································· 103
2. 식자재의 개념 ··········································································· 103
3. 식재료의 특성 ··········································································· 104
4. 식자재 관리의 업무 ·································································· 104

제7장 주방 구매관리
1. 구매관리의 의의 ········································································ 111
2. 구매계획의 절차 ········································································ 111
3. 구매 집행과정 ··········································································· 112
4. 식재료 구매 시 주의사항 ························································· 114
5. 구매 관리과정 ··········································································· 115

제8장 주방 안전관리
1. 안전관리의 의의 ········································································ 131
2. 안전관리 대상 ··········································································· 132
3. 안전수칙 ···················································································· 137
4. 화재 예방과 초기진압 ······························································· 143
5. 안전관리 점검표 ········································································ 147

제9장 주방 에너지관리
1. 에너지의 정의 ··········································································· 153
2. 에너지의 역사적 고찰 ······························································· 153
3. 에너지의 변천 ··········································································· 154
4. LPG와 LNG ·············································································· 158
5. 가스 사고의 주요 요인 ····························································· 167
6. 전기 ··························································································· 180
7. 화재예방 ···················································································· 183
8. 에너지 절약방안 ········································································ 184

제10장 주방 저장관리
1. 저장관리의 의의 ········································································ 193
2. 저장관리의 목적 ········································································ 193
3. 저장방법 ···················································································· 194
4. 냉동·냉장고의 올바른 사용방법 ············································· 196
5. 냉동고의 이해 ··········································································· 197
6. 냉장식품의 저장 ········································································ 201
7. 냉동식품의 저장 ········································································ 205
8. 해동 ··························································································· 211
9. 요리와 온도 ··············································································· 213
10. 냉장온도 계측 및 작업장 권장온도 ······································· 215

제11장 주방 작업관리
1. 작업관리의 개념 ········································································ 219
2. 작업관리의 의의 ········································································ 219
3. 작업관리의 목적 ········································································ 220
4. 작업연구의 역할 ········································································ 220
5. 인체계측과 작업 공간연구 ························································ 223
6. 주방의 작업환경 ········································································ 233

제12장 주방 재고관리
1. 재고관리의 의의 ········································································ 241
2. 재고관리의 비용 ········································································ 241
3. 재고관리의 목적 ········································································ 242
4. 재고관리 방법 ··········································································· 246
5. 주방재고관리의 특징 ································································· 248
6. 식재료별 재고관리 ···································································· 251

제13장 주방설계 실무
1. 한식당 주방 ··············································································· 258
2. 양식당 주방 ··············································································· 266
3. 일식당 주방 ··············································································· 273
4. 중식당 주방 ··············································································· 283
5. 기타 주방 ·················································································· 285

참고문헌?294

도서소개

본서에서는 외식메뉴를 생산하는 가장 중요한 부분인 주방관리에 대하여 다루고 있다. 외식기업 경영자, 점포 책임자, 외식조리를 전공하는 학생, 외식현장의 실무자들의 지침서로서 활용할 수 있는 교재다.
추천포스트

교환 및 환불안내

도서교환 및 환불
  • ㆍ배송기간은 평일 기준 1~3일 정도 소요됩니다.(스프링 분철은 1일 정도 시간이 더 소요됩니다.)
  • ㆍ상품불량 및 오배송등의 이유로 반품하실 경우, 반품배송비는 무료입니다.
  • ㆍ고객님의 변심에 의한 반품,환불,교환시 택배비는 본인 부담입니다.
  • ㆍ상담원과의 상담없이 교환 및 반품으로 반송된 물품은 책임지지 않습니다.
  • ㆍ이미 발송된 상품의 취소 및 반품, 교환요청시 배송비가 발생할 수 있습니다.
  • ㆍ반품신청시 반송된 상품의 수령후 환불처리됩니다.(카드사 사정에 따라 카드취소는 시일이 3~5일이 소요될 수 있습니다.)
  • ㆍ주문하신 상품의 반품,교환은 상품수령일로 부터 7일이내에 신청하실 수 있습니다.
  • ㆍ상품이 훼손된 경우 반품 및 교환,환불이 불가능합니다.
  • ㆍ반품/교환시 고객님 귀책사유로 인해 수거가 지연될 경우에는 반품이 제한될 수 있습니다.
  • ㆍ스프링제본 상품은 교환 및 환불이 불가능 합니다.
  • ㆍ군부대(사서함) 및 해외배송은 불가능합니다.
  • ㆍ오후 3시 이후 상담원과 통화되지 않은 취소건에 대해서는 고객 반품비용이 발생할 수 있습니다.
반품안내
  • 마이페이지 > 나의상담 > 1 : 1 문의하기 게시판 또는 고객센터 1800-7327
교환/반품주소
  • 경기도 파주시 문발로 211 1층 / (주)북채널 / 전화 : 1800-7327
  • 택배안내 : CJ대한통운(1588-1255)
  • 고객님 변심으로 인한 교환 또는 반품시 왕복 배송비 5,000원을 부담하셔야 하며, 제품 불량 또는 오 배송시에는 전액을 당사에서부담 합니다.