Restaurant Procedures Purchasing, Receiving, Storage, Preparation, Selling And Service - Assignment Example

? RESTAURANT PROCEDURES PURCHASING, RECEIVING, STORAGE, PREPARATION, SELLING AND SERVICE, AND THE VARIOUS SECURITY CONCERNS OF THE ESTABLISHMENT. Course title Lecturer Date due People income/wages in Cabramatta, why we should open a French restaurant in Cabramatta rather than in Sydney city, as well as competition, what makes Cabramatta very special place than elsewhere. Cabramatta is about 25 Kms from the capital city of Sydney. In the 2011 Census, the inhabitants of Cabramatta are 20,780 and consist of 48.5% males and 51.5% females. The standard age of the Cabramatta population is 36 years of age, 1 year below the Australian average. 53.6% of the citizens living in Cabramatta are working full time, 25.5% are working on a division time basis. Cabramatta has joblessness rate of 13.9%. The main job of people from Cabramatta are Laborers’ 22.9%, Machinery Operators and Drivers 15.7%, Technicians and trade personnel 14.4%, experts 10%, Clerical and Administrative Workers 10%, Community and Personal Service Workers 9.1%, Sales Workers 7.9%, Managers 5.6%. The median individual income is $325.00 weekly, and the median family income is $780.00 weekly. 27% of homes are entirely owned, and 25.9% are in the progression of being acquired by home loan mortgage. 41.1% of homes are rented. In the 2006 Australian Census, 6,389 people considered Cabramatta the place they most likely call home. The average person was a youthful 35 years of age, and they had a less than average weekly gross income of around $274 per week. Cabramatta citizen that are on their way to owning their own house found they had an average weekly advance of around $352 with the average house price in Cabramatta being around $327,500. For renters, the average rent in Cabramatta was around $174 weekly. In terms of jobs, 36.14% of people in Cabramatta are considered a part of the workforce (Collins et al, pg. 36). In Sydney, there are many French restaurants compared to Cabramatta. This will favor the decision to establish a French restaurant in Cabramatta because; there will be no great competition with other restaurants because in Cabramatta, there are many Asian restaurants as compared to French restaurants. The French restaurant will attract more customers due to the introduction of new delicacies. Policies which indicate restaurant procedures for all of the various control points which are purchasing, receiving, storage, preparation, selling and service Starting a restaurant business comes with its challenges though it can be a paying job. Before starting a restaurant, it is wise research on the restaurant service and location. This will assure that are doing the correct thing and offer a satisfaction that your restaurant will be a successful. Trust is necessary to your produce or service as it may consume your time, particularly during the start-up period. There are common matters to consider such as principles, financing, handling your business, promoting, and taxation. Working in the restaurant and learning the essentials is significant first step to becoming a proprietor. Knowing your target market will help solidify the menu, determine the locality, design and the overall atmosphere of your restaurant. A restaurant will need a brief business strategy. This strategy should include: concept and goal of your restaurant; definite financial information and estimates; an n account of your target market; equipment and employee details; an advertising and marketing plan; your menu and pricing and a potential exit strategy. Make sure the menu is striking to your target market, affordable within your budget, and matches your restaurant's design concept. Site is important in the restaurant world. It is important to find a location that has a convenient parking and is in proximity to other businesses particularly if you are catering to the lunch customers. When designing your kitchen, reflect about what's on the menu in order to fix what is needed for the food preparation area. Identify a suitable premise. If the premise is suitable for the restaurant then determine the cost of opening the restaurant business. Personal savings or investments may be the best approach to financing the restaurant business. The use of individual assets helps to avoid debt. If one does not have personal assets to fund the restaurant, you may turn to family and friends to receive start-up funding. It is intelligent to seek specialized legal counsel and write a contract when entering into business arrangements with kinfolk and friends. Written contracts help avoid mistakes. Partnership can also help in the financial process. When entering into any partnership, it is sensible to file the roles and tasks of the individual partners, the partition of investment proceeds or losses. Decide on the legal structure this may be partnership or a sole business (Brown, pg. 20) Prepare a food storage programme that resolve food storage problems. Know the kind of products to deal with. Different foods and drinks are stored differently, so one needs to know the difference and determine the storage facility for each. Plan your food purchases to meet the requirements of the shortest duration situations on your list first. Achieving each goal sets your highlights on the longest run of the restaurant. Make sure there’s market for food one decides to sell. Come up with an ingredient that has not been used before. Decide how to manufacture the product. Choose suppliers for the ingredients required. Decide on the food charges. Consumers believe to pay extra for specialty foods since they have interesting, rare tastes, but they resist a retail price that seems excessive. Keep the price of challenging products in mind. Choose a label for your food item that is unforgettable or depicts the ingredients of the product. Design a striking label. Create a good atmosphere for the customers this includes taste of the food and the smell of the restaurant. This will either credit your service or destroy. The production quality and costs are controlled by choosing the easiest and quickest means to deliver a service that is of good quality. The prices of the goods and services should be favorable to the consumers. As a restaurant owner; you will need facilities to process credit card and laser expenditures. These services can be attained through your bank, or an agent nominated by them. Rates are a native property tax. Rates are calculated by multiplying Annual Rate on Valuation as resolute by the County Council by the estimate on your possessions as determined by the Commissioner of estimate (Brown, pg. 36). Security concerns of restaurant establishment (both assets and food control), including how to improve security Security is the level of protection to protect people and property against risk, harm, loss, and crime. Security is compared to connected concepts: safety, stability, consistency. A restaurant being a business established to prepare and serve food and drinks to customers it has to have security measures followed concerning its assets and food that is served to people (Arduser, pg. 30). It is essential to insure the restaurant as there may be risks involved in running the business such as theft, fire and accidents within the restaurant. Assets security in a restaurant is highly significant because if assets are tampered with it will lead to losses in the restaurant. It is useful to have a qualified accountant to help in the accounting section. This will ensure safety in cash handling. You may reduce subsequent charges by operating good book-keeping systems yourself. Being your own accountant or monitoring the books of account will offer a worthy idea of how your business is performing. Employee theft is the most common criminal incident in restaurants. Employees have the greatest chance to embezzle since they have contact to the assets and are acquainted with the operation of the restaurant. There are various guidelines to be followed to safeguard the assets in the restaurant. When opening the restaurant, one enters and checks for security connected hitches. Maintaining awareness of your restaurant by keeping an eye the customers that are coming in and the people hanging around the doors to catch any suspicious behaviors. Making recurrent deposits into the safe. This will help keep cash protected and fewer bills in the money drawer. Installing surveillance cameras. This system can deter employee theft in a restaurant as well as thieves could be recorded thus refrain one from trying to illegal actions. Take safety measures against internal theft by being present with your squad, monitoring member of staff behaviors and limiting access to cash or information when compulsory (Brown, pg.35). Food regulation policies should be followed. It should be the rule of every food business to yield and supply food and beverages that are of quality and safe to eat. Food regulation policies require all business to cooperate with the authorities. It is necessary for the restaurant to show the inspecting authority that there is a planned and effective food safety management scheme in place, ensuring threats are identified, and controls are established and implemented. The restaurant must ensure the buildings are clean and properly equipped. Food must be handled safely, and employees must observe good individual cleanliness. Staff must be properly managed, instructed and or skilled in food hygiene matters (D'mello, pg. 34). Conclusion In conclusion, to start a restaurant one needs to be conversant with the market trends. Setting up a restaurant requires one to do a research, evaluate the business idea, and set policies to govern the restaurant and plan ahead. Planning is essential to any business. A good restaurant provides good services and serves quality meals. References ARDUSER, L., & BROWN, D. R. (2005). HACCP & sanitation in restaurants and food service operations: a practical guide based on the FDA food code, with companion CD-ROM. Ocala, Fla, Atlantic Pub. Group. BROWN, D. R. (2007). The restaurant manager's handbook: how to set up, operate, and manage a financially successful food service operation. Ocala, Fla, Atlantic Pub. BROWN, D. R. (2003). Controlling restaurant & food service food costs. Ocala, Fla, Atlantic Pub. Group. COLLINS, J., & POYNTING, S. (2000). The other Sydney: communities, identities and inequalities in Western Sydney. Altona, Vic, Common Ground Publishing. D'MELLO, J. P. F. (2002). Food safety: contaminants and toxins [...] XD-US. Wallingford, Oxon [u.a], CABI. Read More