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OPERATION
Sanitation and safety are two topics some
food and beverage managers ignore at their
considerations of operations. If an outbreak
of food poisoning can be traced to your
operation, the costs in human suffering,
salaries and productivity (if a guest or
employee becomes ill), medical and hospital
expenses, bad publicity, and lost business can
be devastated. The cost in human suffering,
and the monetary cost to the operation, can
also be great if a guest or a worker is injured
on your property because unsafe conditions.
SANITATION
Food products must be purchased, received, stored,
prepared, and served under sanitary conditions. Clean
equipment must be used and sanitary work habits must be
practiced. One of the most important duties as a food and
beverage managers is to make sure that the food being
served to guests is safe and wholesome.
FACILITY
A food and beverage service facility design and layout have a great
impact on its appeal to guests and employees.
Because an operation designed, layout, and equipment influence
how profitable it will be, owners are also concerned with these
factors. Design and layout affect capital costs. If more space is
designed into the facility than is needed, capital and labor costs will
be greater than necessary. Unnecessary operating costs for
servicing the extra space (heating, ventilating, air conditioning,
cleaning and maintenance, etc.) will be incurred.
PRELIMINARY CONSIDERATIONS
There are many steps and people involved in the planning process. The
commitment of capital funds is likely to be substantial, the amount of
planning to help ensure that project goals are met without surprises also
involves a substantial time commitment.
DESIGN FACTORS
KITCHEN AND RESTAURANT FACTORS
INCLUDE:
COST THE MENU
FOOD QUANTITY
FOOD QUALITY
EQUIPMENT
UTILITIES
SPACE
SANITATION AND SAFETY
TYPE OF SERVICE
A SERVICE SEQUENCE
SPECIAL SITUATIONS
There are a multitude of concerns in serving
what to do when a guest is in a hurry, when a
guest complains, when difficult, etc. The
restaurant have to be establish procedures
and policies to handle properly normally is
something that to be handle by managers or
supervisor personnel.
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