Operating a Successful Restaurant - Assignment Example

Operating a Successful Restaurant 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. First, perform a hazard analysis to identify every potential hazard associated with the food handling and preparation processes. Scientifically and biologically, some food items tend to hazardous compared to others. Therefore, high levels of hygiene among staff and food management should be adhered to. Also, the skill and knowledge of staff on potential food contamination receives maximum consideration. Secondly, identify critical control points (CCP) for step one in all the menu items would help minimize chances of contamination. For instance, chicken has numerous limits to be observed. 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 These reasons include unattractive food, complaints from customer, storage of out of date foods, and sighting of pests and unclean utensils (Alonzo, 2007).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). 2. 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. Guidelines for food safety can be acquired through the Food Act. Also, with consideration to the Food Act, The Department of Health classifies food outlets into various classes. The restaurants fall under class two food premises. Class two premises provide potentially hazardous foods. This is because the food items used demand very strict temperature controls since they are processed foods. As it is, the restaurants occur as the most likely cause of food poisoning in the population. Therefore, various aspects in food handling and preparation will be strictly adhered to (Shiring, Jardine & Mills, 2001). Poultry, pork, and beef have been categorized as potentially harmful foods. Therefore, the management should group them together as measures for appropriate management are under consideration. Thereafter, for every potentially hazardous food identified a flow chart for handling and preparation should be prepared. In this strategy, every food category should have its flow chart. The flow chart addresses all the procedures in handling beginning with receipt, storage, handling, preparation and serving to the customer (Shiring, Jardine & Mills, 2001). In purchasing and delivery, the restaurant shall only consider approved suppliers. In order to begin business, suppliers should provide evidence of the HACCP certificate. The chef in charge should ensure that deliveries arrive at appropriate time. Upon receipt of poultry, beef, pork and other potentially hazardous foods, the sale of date must be confirmed. If the deliveries do not meet guidelines, then the products shall not be accepted. During food storage, food should be clearly labeled and stored in the correct temperature. Raw and cooked foods of a similar category should be stored separately. Appropriate storage areas should be dry, clean and devoid of chemicals. Also, the first in first out strategy shall be used in stock rotation (Alonzo, 2007). In food preparation, cuts of poultry and pork shall be cooked thoroughly to ensure even cooking Meat thermometer shall help in determining the appropriateness of temperature which should be above seventy-five degrees Celsius. When cooling already prepared food, immediacy shall be of the essence. Also, it should be done in ice so as to chill below five degrees Celsius. Reheating should be done quickly to temperature of seventy-five degrees Celsius. In food service, dishes to be served hot should be served at a minimum of sixty degrees Celsius. Cold foods, on the other hand, should be at below five degrees Celsius (Dismore, H., & Entrepreneur Press, 2006). 3. Estimate food costs and food cost percentage for three (3) menu items. Include a comparison of the restaurants 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. Pricing needs to be done accurately in order to ensure sustainability of the business. The actual cost of an item on the menu shall be computed with consideration of procedures between purchase and serving. These costs include charges for delivery, cooking costs as well as the employee wages. To estimate the actual wholesale costs of ingredients, various aspects shall be considered. First, by dividing the cost of the menu item plus its delivery by the units purchased gives the price per raw item. Secondly, the time required to prepare the item determines its ultimate charge. Thirdly, the energy costs in food preparation as well as the wage charge in cooking shall be considered. Fourthly, the costs of cleaning up the kitchen and the restaurant need to additionally factor in on the food price (Dismore, H., & Entrepreneur Press, 2006). In the first step, a list of ingredients of all the food items in to make a dish shall be generated. These items include even a squirt of ketchup, spices, and salt used. The magnitude of each item shall also be considered so as to determine the exact food production costs. This also ensures that similar portions of the same food are served every time. In the second step, the cost of each item shall be calculated. Recipe cost tracking shall also be considered in depth at this stage. This ensures that the restaurant keeps up with information on any price changes. In the third step, the total cost of the ingredients for a dish shall be computed (Alonzo, 2007). The next step, the percentage of the menu price to the cost of food items is determined. For instance, for a dish that sells at eighteen dollars and costs six dollars to make, the food cost stands at thirty-three percent of the menu price. In step five, the nonfood costs of making meal should be factored in. These overhead costs include labor, marketing, taxes, rent, employee meal and theft of portions of food in the kitchen. Thereafter, forecast the number of customers to be served on a daily basis. Dividing the overhead costs by the number of customers gives the overhead cost per service. For instance, if overhead costs amount to two thousand dollars and the forecast of customers anticipated ranges two hundred and fifty, then overhead costs per person would be eight dollars. In stage six, assess the appropriateness of target percentage of food costs. For instance with the overhead costs of eight dollars and a menu price of twelve dollars, then food costs should not be larger than four dollars. Finally, after the calculations determine whether the enterprise is conducting a viable business (Alonzo, 2007). 4. Prepare a plan for the staffing of the restaurant. The 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. Restaurant business requires management strategies similar to other businesses. Managing employees, controlling costs as well as servicing customers constitute the main functions of restaurant management. This function requires great intellect and talent. In the operation function of a business plan, staffing appears as the one of the major considerations. In recruiting primary management personnel or a server position, the resume approach seems applicable (Alonzo, 2007). A summary of the applicant should include their names, a brief description of their experience and education as well as providing a few referees. Upon making an advertisement for the vacancies, various applicants may show interest by making applications. Here, one would need to determine the best possible individual to fit the position. For the management position, the wage payable as well as the experience of the individual would greatly determine who takes the position. As it is, a well-experienced individual would apply his experience towards sustainability of the business at a higher wage. On the other hand, a novice may lack practical experience but may demand a lower wage (Dismore, H., & Entrepreneur Press, 2006). In the restaurant industry, hospitality and presentability greatly determine the public consideration of a particular restaurant. For a server position, attitude and personality alongside experience and skill would greatly determine the suitability of an individual. For the management position, management agreements may be used to develop expectations of the position. The agreement also details conditions are leading to termination of employment. While drafting the agreement, the restaurant would need to acquire a lawyer. The lawyer would represent the restaurant in case of any litigation charges (Shiring, Jardine & Mills, 2001). For the successful staff members, quality and hygiene would be required of them. According to the Food Safety Standard 3.2.2, the restaurant shall conduct training for its staff members of food safety. The training would act to impact appropriate food handling skills. Various approaches to conducting the training include outsourcing consultants, conducting in-house training as well as attending frequent food safety courses. In addition, staff members shall be given documentation on guidelines of the required quality of service as well as food handling. Also, operating procedures which clarify responsibilities of managers and food handlers would be implemented (Shiring, Jardine & Mills, 2001). References Alonzo, R. S. (2007). The Upstart guide to owning and managing a restaurant. New York: Kaplan Pub. Dismore, H., & Entrepreneur Press. (2006). Start your own restaurant career. Irvine Calif.: Entrepreneur Press. Shiring, S. B., Jardine, R. W., & Mills, R. J. (2001). Introduction to catering: Ingredients and success. Albany, NY: Delmar. Read More