Assignment 3: Presentation of Assignment 2
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menu_0_1.docx
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Outline a food safety plan, which utilizes the seven (7) basic steps of the Hazard Analysis of
Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurants design / layout and menu selections.
The safety of food preparation does not happen by accident, this is because there are certain procedures and steps followed from the beginning to the end of the food preparation. One has to think, pay attention and make sure that it is safe thus, this the basis of developing your own Food Safety Plan. Step 1 will be to find the food safety hazards. This will include looking at the menu of the restaurant and finding the foodstuff that are potentially hazardous foods (PHFs). Next is to identify the steps the food undergoes from getting the ingredients, preparation and serving the food to the customers. A recipe or flowcharts come in handy in this section/step for each menu item of the restaurant. It is very important to know how food is handle by the chefs in the kitchen; we do not want cases of food contaminated by a sick worker, dirty equipment or raw foods. (Cullor, 1997)
Step 2 is to identify the location and time of having to control the dangers of each menu item. In this step, we focus on the Critical Control Point. The critical control point is the critical steps in the preparation process are where the hazards are controlled. Also referred to as the kill step, in this step bacteria killing by either cooling, cooking, reheating or hot holding. Reheating, cooling, cooking and hot holding are critical steps and should at the right temperature always. Example, for the foods that are ready to eat, from the beginning to the end all the steps that are involved are critical.
Step 3 is to control the dangers of the critical limits and procedures. Here, what is concentrated on is to get the maximum cool food down and minimum temperature/time. In the restaurant, special equipment and items bought will be have its own purpose and not improvising them. If deep frying, the chef uses deep fryer and if it is shallow frying, frying the chef uses a frying pan. Controlling bacteria is very important and this done at the critical points to prevent their spread and growth of them. Also all chefs should put on cooking hats to prevent hair from flowing in to customers’ food. (Cullor, 1997)
Step 4 here after getting the critical limits for each critical step now what follows is to make sure the limits are actually being followed by the chefs and this done always and regularly. Employees who are involved in any of the critical steps they will have to get training to ensure that they know their work properly, and constantly monitoring them to be sure that they are on the right track. Critical limits will be part of the job description for every worker of the restaurant. Anyone found not adhering to the job description might get a suspension or even lose his or her job.
Step 6 involves the accuracy of the records are put and they must reviewed occasionally to make sure the controls put in place are working. When a problem encountered that involves the critical limits, the employee and employer have to take the corrective measures. When records of the restaurant show a problem somewhere, fixing it right away is the best option. Keeping the records in good order will help in faster retrieving of a particular record hence saving time. Times of auditing the firm when it comes it will much fast and easy.
Step 7 involves checking that the food safety plans implemented are still working and this done at least twice a year. During the check-up, the Environmental Health Officer will have to come to verify that the plan is appropriate. If any new food added to the menu, changes done to some food recipes and preparation step also changed, then the food safety plan needs some adjustments. The environmental officer will also ensure that the workers are working in cleaning environment and hazardous products (example gas cylinders) are in order away from the near human disturbance. (Cullor, 1997)
Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
The first items on the menu items involve foodstuffs that do not need cooking, example fruits and some vegetable. Upon receiving the fruits, the receiver has to wash the hands before handling the items. During storage, the employee who has received the items has to wash those items. There after store in a cool dry place away from direct sunlight and if there are chemicals for storage that used then it should applied after the items are clean. The receiver must also ensure that there is no cross contamination of different types of storage chemicals during storing of the items. During preparation for a customer, the chef also washes the hands before handling the item and thoroughly washes the food item to remove any chemical and cross contamination. The surface for storage and preparation must be clean, sanitized and wiped clean.
The second item on the menu list consists of food items that need cooking or reheating before serving to customers. Primarily the chef has to wash the hands before handling; also, the chef should have short well-kept nails especially if the food item involves handling it when preparing it example carrot chopping. When storing the items in a cold room, they must have sections to themselves. In fact, inside the cold room different types of food items have their own sections and shelves to avoid cross contamination. When storing this type of food item, there some that will need wrapping or keeping in a container like meat and poultry meat because they might drip blood.
The final item on the menu items are food items that need not to be cooked or reheating, example ice cream, shakes and fruit juices. These types of food are best serve when chilled or cold to the customer. As usual when the chef is receiving the food item in this category, they have clean hands and wear gloves so that the hands are not numb because of the coldness. The gloves will also make the containers not slip from the hands during carrying it. When storing the items in the cold room of the restaurant, keeping them on the lower shelves is the most appropriate thing. This is because a very high majority of the customers will mostly use them for desserts. Creamy cakes also fall in this category. During preparation, the chef should prepare the right amount of the chosen item in this category and immediately returning the remaining to the cold room and the chef must have wash the hands before handling and preparing it for the customer. (Getty, Tas, Getty, 1990)
Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
The biggest operating cost of running a restaurant is the staffing; this includes wages, and other cost related to staffing (health insurance, workers compensation insurance, long saving week, holiday pay). The staffing expense can reach a percentage of 35% of the total sales this is because restaurant offer business services than the retailers that is why customers will have to pay more for the service than they do on the goods. When calculating the cost percentage for each menu item, a food cost percentage formula is used. The formula is as follows, Food Cost Percentage = Total cost of the ingredients / Menu Price. Let us take fries, ice cream and fruits for more menu item and get the food cost percentage. (Cranage, & Andrew, 1992).
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Food Cost Percentage of Fries priced at $1.50 |
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Cost of one case of French fries |
$19.00 |
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Cost per Bag ($19.00/6) |
$3.17 |
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Cost per Pound ($3.17/5) |
$0.63 |
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Cost per ounce (0.63$/16) |
$0.04 |
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Cost of 5-ounce portion (0.04$*5) |
$0.20 |
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Food Cost Percentage ($0.20/$1.50)*100 |
13.33% |
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Food Cost Percentage of Ice Cream priced at $2.25 |
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Cost of a Tin of vanilla ice cream |
$15.00 |
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Cost per scoop ($15.00/5) |
$3.00 |
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Cost per Pound ($3.00/5) |
$0.60 |
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Cost per ounce ($0.6/16) |
$0.0375 |
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Cost of 5-ounce portion ($0.0375*5) |
$0.1875 |
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Food Cost Percentage ($0.1875/$2.25)*100 |
8.33% |
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Food Cost Percentage of Chopped Apple Fruit priced at $3.50 |
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Cost of one case of Apple Fruits |
$24.00 |
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Cost per Bag ($24.00/4) |
$6.00 |
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Cost per Pound ($6.00/5) |
$1.20 |
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Cost per ounce ($1.20/16) |
$0.075 |
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Cost of 5-ounce portion ($0.075*5) |
$0.375 |
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Food Cost Percentage ($0.375/$3.50)*100 |
10.74% |
The biggest expense for the restaurant is the cost of the foodstuffs and the labor costs of the staff members, so to achieve a high profit margin of between 70 - 60% made from the sale of drinks and food minus the cost of purchasing the drinks and food but before removing, the cost of operating the restaurant is the target. The labor cost and food cost will have a variation depending on the food preparation and operations. What will affect greatly the food and labor cost percentages is the mix of the product sales, pricing, hours of operation and the quality of food and service. Below is the breakdown:
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Price of Meals/Drink 100$ Calculation and Expenses Breakdown |
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Food/Drink purchases |
30$ |
30$ |
Of Sale |
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Gross Profit |
70$ |
70$ |
Of Sale |
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Less Expenses |
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Staffing |
35$ |
35% |
Of Sale |
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Rent |
10$ |
10% |
Of Sale |
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Utilities |
5$ |
5% |
Of Sale |
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Advertising |
3$ |
3$% |
Of Sale |
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Administration |
3$ |
3% |
Of Sale |
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Utensils |
1$ |
1% |
Of Sale |
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Repair/Maintenance |
1$ |
1% |
Of Sale |
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Total Cost |
58$ |
58% |
Of Sale |
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Net profit before task |
12$ |
12% |
Of Sale |
Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one (1) management position and one (1) server position.
When recruiting new members of the staff, they will an advert in the newspapers asking them to come a job recruitment. They will have to come with their curriculum vitae and qualification certificates. If a person does not have any experience, they will have to work as an attachment and their performance review. Once the performance review concludes, then the person may get a position in the restaurant if not a recommendation is written for the person and a small payment given as a way of thanking and appreciating their work and effort.
A one-on-one interview is the best way to get to know a person and ask questions based on what is on the curriculum vitae. The benefit of using interviews here is to achieve a high response rate and allowing the detailed questions answered appropriately. Also getting the perceptions, opinions and personal feelings is very important because they will be dealing with many different people (the customers), we would want someone who is always cool, polite and respectful, even when the customer is lashing out very hash words. We want to avoid the situation where both the staff and customer get in a war of words and even getting physical (fighting).
When selecting the person who has qualified, their curriculum vitae containing their phone numbers will get a call after the interviewing exercise and the once not qualified are not contacted. There after elimination is not over, each person who got a call gets a test. This test is to perceive if they can really do what they had put in the curriculum vitae plus some of our own tests. There will also be professional chefs from other big restaurants coming to test their food they have prepared. They will so many different types of food and especially the once that have very severe critical limits and they moment one shows a sign of getting annoyed and stress he or she is out. We want people who can work under stress because there will be moments that customers are many. Every staff member will work in shifts. The first shift will start from 6:30am to 2:00pm and second shift starts from 2:00pm to 10:00pm once they are qualified and employed. No staff member will ever work for more than 8 hours straight. Pre-deployment test done on the people who have no experience but have studied and have the certificates based on hotel management.
Management Position
First I will have to determine the ideal manager, picture him or her and what I would need from the person in terms of leadership skills, ability to cook also, ability to keep the cooks and the wait staff work moving smoothly even under and a lot of stress from customers. Should also possess interpersonal relations and the ability to solve problems straightforward. The person in the management should be a role model to the rest of workers so that may work to their maximum efficiency to become like him or her. The person should be walking around both in the kitchen and the customer section to ensure that everything is running smoothly as expected. The manager will have the responsibility to develop plans that are short term and long term depending on the strategies and programs that influence the restaurant in a way of making more profits and fewer expenses. The manager must have the knowledge of coming up with development and training programs that will enhance the employee’s best practices in the restaurant.
Server Position
They should always know the customer is always right and not to argue with them but to listen to what they tell him or her. They must have a notebook and a pen with them always when taking the orders from the customer so that they do not forget the customer’s order and serve the wrong food. They must wear their uniforms at all times when working. The hotel servers should approach a customer who has come in and sits at a table, the customer should not call the server but the server should be observant for customers. Servers must possess suggestive selling techniques and ensure that the customer is comfortable and aware that you are personally taking care of them.
Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.
Dorr, J. A. (1985). U.S. Patent No. 4,530,067. Washington, DC: U.S. Patent and Trademark Office.
Coleman, J. H., Joe, C. D. I., & Morgan, R. L. (2000). U.S. Patent No. 6,088,681. Washington, DC: U.S. Patent and Trademark Office.
Okeiyi, E., Finley, D., & Postel, R. T. (1994). Food and beverage management competencies: Educator, industry, and student perspectives. Hospitality & Tourism Educator, 6(4), 37-40.
Getty, J. M., Tas, R. F., & Getty, R. L. (1990). Quality assessment of hotel & restaurant management graduates: Are we meeting our mission?. Journal of Hospitality & Tourism Research, 14(2), 393-404.
Cranage, D. A., & Andrew, W. P. (1992). A comparison of time series and econometric models for forecasting restaurant sales. International Journal of Hospitality Management, 11(2), 129-142.
Cullor, J. S. (1997). HACCP (Hazard Analysis Critical Control Points): is it coming to the dairy?. Journal of Dairy Science, 80(12), 3449-3452.
