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These limits include procedures of delivery, storage and cooking (Alonzo, 2007).
Thirdly, critical limits for the critical control points should be determined for every menu item. These limits must be adhered to so as to minimize any possibility of food poisoning. For instance, poultry storage and preparation should meet the appropriate temperature controls. Poultry should be cooked at temperatures above seventy-five degrees Celsius. On the other hand, beef should be cooked at temperatures above one hundred and sixty degree farenheight. Duration of cooking should also be definite so as to ensure appropriate cooking (Dismore, H., & Entrepreneur Press, 2006).
Fourthly, the critical control points should regularly be monitored. The restaurant manager should monitor every food handler. They should ensure that appropriate procedures are followed. Fifth, corrective measures for a breach of any steps above shall be recommended. To cater for this, staff members should undergo refresher training on food safety, menu development and ensuring quality service. Corrective action may be necessitated due to various reasons. These reasons include unattractive food, complaints from customer, storage of out of date foods, and sighting of pests and unclean utensils (Alonzo, 2007).
Sixth, system verification strategies should be implemented and verified. In adherence to Hazard Analysis and Critical Control Points (HACCPP) standards, the restaurant should ensure that the plan is developed. Availability of thermometers to ensure appropriate temperatures of food items should be ensured. Finally, appropriate record keeping procedures for the staff members would be necessitated. Daily corrective actions applied should be recorded in flow charts accurately. The HACCP demands that every restaurant keep checklists and time and temperature logs. Record keeping shall be considered for every stage in food handling and preparation (Alonzo, 2007).
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This project will be a boost to annual profit of the business by attracting more customers with the help of brand recognition, good management and promotion of the business through different ways and mediums.
Basha restaurant in Dubai is one of the unique restaurants in Dubai that offers a wide variety of Arabic Cuisines to its valuable customers. The restaurant atmosphere and décor is unique from its competitors and its location is highly attractive to attract many customers towards the restaurant.
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Wannaburger Restaurant Case Study Name Institution Date Wannaburger Restaurant Case Study All businesses have to make an approach towards establishing an improvement in their performance. However, not all approaches are successful in enhancing a business. For example, the approach that is used should be measurable.
There are therefore fundamentals in starting and operating a restaurant successfully and there are basic elements/attributes that distinguish a successful restaurant with an otherwise unsuccessful one. The manner of establishing and running the restaurant has great implications on the success of the restaurant and this therefore means that there are specific ways that restaurants need be run in order to successively compete within the market.
The style of the interview was an informal and free flowing. The research question was approached indirectly and there were some other questions asked which were not directly related to the research question.
The transcription protocol used the guidelines laid down by Gumperz and Berenz (1993) and Langford (1994).
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It is more important how they look or do not look at each other, how they act, and what behaviors they have towards one another. I have spent the eight years of my marriage making sure that what I do shows respect and care for my
well in that the cameras are conveniently located such that the employees are in a better position to have a full glare of everything that is taking place inside the restaurant. The customers can also see the background environment of the restaurant on a large screen that is
as emerged as one of the most successful Chinese brand of hotspot restaurants by integrating the traditional cuisine of Sichuan style with the contemporary taste and preference of the customers. The restaurant chain have become widely popular in the last 18 years and
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