In this assignment, you will condense information from Assignment 2 to create a PowerPoint presentation.
Create a seven (7) slide PowerPoint Presentation in which you:
- Provide a title slide (as indicated in the format requirements below) followed by a slide with an introduction to your presentation.
- Summarize your response to each of the criteria in Assignment 2-one (1) slide per criterion, for a total of four (4) slides.
- Provide a summary slide which addresses key points of your paper.
- Narrate each slide, and indicate what you would say if you were actually presenting in front of an audience.
Your assignment must follow these formatting requirements:
- Format the PowerPoint presentation with headings on each slide and three to four (3-4) relevant graphics (photographs, graphs, clip art, etc.), ensuring that the presentation is visually appealing and readable from 18 feet away. Check with your professor for any additional instructions.
- Include a title slide containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The title slide is not included in the required slide length.
The specific course learning outcomes associated with this assignment are:
- Develop procedures and policies for managing the various functions and operational areas within a restaurant.
- Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.
- Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.
Running head: SIZZLES DINER: PRELIMINARY OPERATIONS.
SIZZLES DINER: PRELIMINARY OPERATIONS.
Sizzles Diner: Preliminary Operations.
LaQuanda Taylor
Professor Johnson
HTM 310
11/24/2019
Introduction
Starting a restaurant can be quite an undertaking. Without adequate planning and top-notch execution you might end up starting something that will ultimately fail. For this reason you need a plan of action. You need to practice accountability and good decision making. These are some of the personal initiatives that will make or break a new establishment. In this paper, i would like to outline the preliminary operations of the restaurant. These operations if done well will give the diner positive momentum. This will attract customers who are potential patrons of the restaurant in the future. In this paper, I will formulate a Food safety plan to ensure that handling of food is done with good standards. I will then outline the Food production procedures of the restaurant to provide a preview of how the restaurant will operate efficiently to achieve its goals and objectives as a family friendly diner. I will also provide an analysis on the food costs and Food Costs percentages so that you can gain a deeper understanding of the economics of a restaurant. Lastly, i will provide a staffing plan for the restaurant with a two case studies for the assistant manager and a server position. With that said, let’s take a look at Sizzles Food safety Plan.
The Food safety plan:
The plan utilizes the seven principles of the Hazard Analysis of Critical Control Point system. Sizzles diner safety plan is Process based. That means the plan groups together menu items that are processed in the same way and conducts Hazard analysis, discerns control points and critical limits, establishes monitoring procedures as well as defining corrective actions and verification procedures that make sure that the food is safe. After identifying hazardous items and grouping them by process, the following is the Sizzles diner food safety plan.
Hazardous food categories: No-cook foods, Cook-Hold-Serve foods, Cook-Chill-Serve.
No-Cook-Foods
Menu Items that fall under this plan: sandwiches
| step |
Is Critical? |
Critical Limit |
Monitoring method |
Corrective Action. |
| receiving |
yes |
4˚C max |
Check food temp |
Reject food |
| Storage |
yes |
4 ˚C max |
Check cooler temp |
Adjust cooler or discard food |
| preparation |
yes |
Clean hands |
Observe practices |
Discard food |
| Cold Holding |
yes |
4˚C max |
Check cooler |
Adjust cooler |
Cook-Hold-Serve foods
Menu Items that fall under this plan: burgers
| step |
Is Critical? |
Critical Limit |
Monitoring method |
Corrective Action. |
| Receiving |
No |
4 ˚C max |
Check food temp |
Reject food |
| Storing |
No |
4 ˚C max |
Check cooler |
Adjust cooler |
| Preparation |
No |
Good hygiene |
Observe practices |
Modify practices |
| cooking |
Yes |
74 ˚C min |
Check food temp |
Adjust cook time |
| Hot holding |
yes |
60 ˚C min |
Check food temp |
Discard food |
Cook-Chill-Serve
Menu Items that fall under this plan: salads
| step |
Is Critical? |
Critical Limit |
Monitoring method |
Corrective Action. |
| Receiving |
No |
4 ˚C max |
Check food temp |
Reject food |
| Storing |
No |
4 ˚C max |
Check cooler temp |
Adjust cooler |
| Preparation |
No |
Good hygiene |
Observe practices |
Modify practices |
| cooking |
Yes |
74 ˚C min |
Check food temp |
Adjust cooking time |
| Cooling |
Yes |
Cool quickly |
Check food temp |
Discard food |
| preparation |
Yes |
Clean hands |
Observe practices |
Modify practices |
| Cold storage |
yes |
4 ˚C max |
Check food temp |
Discard food |
The following table shows some of the temperature requirements and their corrective equivalents.
| Coolers should be below 4 |
Adjust cooler settings. |
| Freezers should be below 17 |
Have the freezer serviced. |
| Food should be above 74 |
adjust storage unit. |
Good Practices.
Food should be cooled in less than 6 hours. 60 to 20 in 2 hours and 20 to 4 in 4 hours.
Do not cover food until completely cool.
Check cooler every two months.
Discard food held for more than 2 hours at temperatures of between 20 to 60.
Food Production Procedures
Now that the food safety plan exists, procedures to prepare various items in the menu should conform to the plan. For this reason, I will provide a documentation of the preparation procedure of a meatloaf sandwich, coffee and egg salad..
Food production procedure: meatloaf sandwich
Meatloaf sandwich is under the No-Cook category.
Ingredients: Onions, butter, Kosher Salt, Apple Butter, Cider vinegar, Hot sauce, Lean ground beef, Eggs.
Delivery of Ingredients:
The delivery of eggs is a critical point, they should not crack. Vegetable delivery is as well a critical point, due to how perishable they are they should arrive on time and be refrigerated on the spot. For the rest of the ingredients delivery is not a critical point
Storage of ingredients:
Some of the ingredients are under the category of vegetables. Onions will be placed in a freezer together with the eggs. The eggs have delivery as their critical point and storage as well. For the onions it is only storage.
Production steps:
Lean ground beef is under the Cook-Hold-Serve. The beef is grilled under good hygiene conditions and maintained at proper temperature until it is used on the sandwich.
This makes the sandwich a Cook-Hold-Serve type of meal as well.
The rest of the ingredients should be stored in a cool dry place in the pantry.
All the ingredients for the sandwiches are assembled on the stainless steel working table in the middle of the kitchen which should be kept hygienic and sanitized. Grill the beef in the oven while marinating it with necessary flavors. Prepare the apple butter sauce and put it on the grill beef, ensure that the temperature doesn’t drop. Once they are done place them in a heated container or the counter display.
Food Production procedure: Coffee.
Ingredients: Coffee beans, sugar, cream.
Delivery of ingredients:
The delivery is not a critical point for any of the coffee ingredients.
Storage of ingredients:
For coffee beans, storage is the critical point. Should be stored under 18 C
Sugar the storage is the critical point as well, a cool dry place.
Production steps:
Grind the coffee, then use a new clean coffee filter and add two tablespoons of ground coffee for every cup of clean water heated to a boil. Add clean filtered water to the reservoir. Coffee should be stored in flasks at a temperature of above 74 C
Food Production procedure: Egg Salad
Ingredients: Eggs, mayonnaise, mustard, green onions, salt and pepper, paprika
Delivery of ingredients:
The delivery of Eggs and green onions is a critical point. They should both be refrigerated at a temperature of below 18 C.
Storage of ingredients:
Eggs and green onions should be refrigerated.
The rest of the ingredients should be kept in a cool dry place.
Production steps:
Place the eggs in a saucepan and boil.
Cover the saucepan and let the eggs sit for 10 minutes.
Remove from water and peel them with clean hands.
Chop the eggs and place them in a clean bowl.
Add mayonnaise, mustard and green onions then season with salt, pepper and paprika to your liking.
Food Cost Percentage
Food cost percentage is useful for estimating what part of your restaurant revenue is spent preparing foods and beverages. In this section I will be reviewing the food cost percentage of certain foods. Calculating food cost percentage helps you to maximize profits and gain insight on the restaurant finances.
Food cost percentage: Hamburger
· Meat – 80 cents
· Tomato – 20 cents.
· Lettuce – 15 cents.
· Onion – 10 cents.
· Aioli – 30 cents.
· Bun – 60 cents.
· Overhead cost – 95 cents.
· Total cost of a hamburger: 3 dollars.
· Selling price: 3.99
· Food Cost percentage: 75%
Food Cost Percentage: Sandwich
· Cheese: 90 cents.
· Tomatoes: 50 cents.
· Sauce: 10 cents.
· Veg: 50 cents.
· Beef: 1 dollar
· Total cost of a sandwich: 3 dollars.
· Selling price: $ 5.10
· Food Cost percentage: 59%
Food Cost Percentage: Coffee
· Coffee: 30 cents
· Milk: 20 cents
· Sugar: 10 cents
· Overhead: 20 cents
· Total cost of a cup of coffee: 80 cents.
· Price of coffee: $2.50.
· Food cost percentage:32%
Staffing Plan
A good staff is essential for the success of a diner. Sizzles are no exception. The hiring process can also make or break your restaurant’s future.
To achieve this, I followed the following steps:
Attract good applicants by advertising job opportunity.
Identify the best applicants.
Vet applicants on some merits and baseline requirements.
Recruit and train.
Positions to fill:
· Line cook – Should have experience.
· Short order cook – Should also have experience.
· Dishwasher/ Bus person. – Minimum wage.
· Server 1.
· Server 2.
Case: Assistant manager staffing process.
1. Post the advertisement on notice boards. Candidates drop applications at the diner.
2. I vet the applications and contact the most qualified on grounds of experience.
3. I organized interview. This helped me asses their personality and general aura. Very important in hospitality
4. Upon interviewing all three applicants, I weigh the pros and cons and contacted the one with the best qualifications and hospitable qualities
Case: Server position staffing process.
1. Post the advertisement.
2. Interview applicants.
3. Decide on the most hospitable ones and the one with the willingness to adapt to different duties as the staff is small.
References
1. Jones, T. F., Pavlin, B. I., LaFleur, B. J., Ingram, L. A., & Schaffner, W. (2004). Restaurant inspection scores and foodborne disease. Emerging Infectious Diseases, 10(4), 688.
2. Meketon, R. R. A. (2017). The impact of labor standards on restaurant business practices in Boston, MA (Doctoral dissertation, Massachusetts Institute of Technology).
3. Thompson, G. M. (2010). Restaurant profitability management: The evolution of restaurant revenue management. Cornell Hospitality Quarterly, 51(3), 308-322.
4. Van Dyke, T., & Strick, S. (1990). Recruitment, selection and retention of managers in the hotel and restaurant industry. Hospitality Review, 8(1), 1.
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