1st Impressions Quality Value What is important to your customer? ?

Slides:

Advertisements

Similar presentations

School Meal Programs How do we pay for them? Alaska Child Nutrition Services.

Advertisements

Restaurant Operations: Front & Back of the House

Menu Records for Self-Preparation Sites Virginia Department of Health Special Nutrition Programs 2014.

Food Preparation & Service

Food and Beverage Department Is it time to add a new entrée or two to your menu? If so, here are some things to consider: Is it feasible? What are the.

CLICK TO ADVANCE SCREENS

Introduction to Foodservice Systems

Nutrition and Food Service Software Management System ThreeSquares ® TM

Y2.U3.3 Controlling Labor Costs. Questions How do labor costs affect cost control? What factors effect labor cost? How is effective scheduling achieved?

 PUREE DIETS and THICKENED LIQUIDS Improving Quality April 4, 2014 Utah Dietary Mangers.

Printed Menu Pertemuan 4 Mata kuliah: V Pengolahan Makanan II (CULINARY II) Tahun: 2010.

Service Styles. Classical French  Most elegant and elaborate style.  More labor intensive and time consuming  Teamwork is used called the Brigade system.

Banquet and Buffet Food Production

Chapter 1 Menu Planning What Kind of Stuff Should I Sell?

Restaurant Manager Blake Boykin.

Revision J Housley The Armthorpe School.  There has always been a question on this.  You need to consider how a new business will attract people and.

CHAPTER 3 COST CONTROL What is revenue? (147) The income from sales before expenses.

Establishing Standard Food Production Procedures

Everything you wanted to know about what happens behind all those closed doors.

 Imagine you are a foodservice employer looking to fill an opening.  What would you look for in a potential new employee?  Depending on the position.

MANAGE AND OPERATE A COFFEE SHOP

FOOD PRODUCTION RECORDS September 19, 2013 Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists.

 According to the NRA (National Restaurant Association) there are 13.1 million people in the US working the food service industry. - one of the largest.

Chatmoss Country Club Executive Working Chef Search September 2012.

Service Service Service. Quality customer service is very important to a restaurant business. ◦Gives the reputation to a business. ◦What is reputation?

1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute Walla Walla Community College.

Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 1 The Principles of Remarkable Service.

Goal  designed so employees can do their job efficiently  designed so customers can enjoy their dining experience without distraction 1. Balance.

PRICING EVENTS KEYS TO MAXIMIZING PROFIT. BASIC PRICING FORMULA PRICE= OVERHEAD OVERHEAD+MATERIALS+LABOR+PROFIT PRICE= O+M+L+P.

Foodservice Assessment. Demographic ●~6,500 guests per week o Middle aged o Middle class ●Sales ~$130,000 per week.

Elizabeth Brown, Foodservice Director Katlyn Wynne, RD.

Revision session Tuesday 10 th June  There has always been a question on this.  You need to consider how a new business will attract people and.

Employee orientation Dalton fothergill

FOOD SERVICE Correctional Services. Copyright and Terms of Service Copyright © Texas Education Agency, These materials are copyrighted © and trademarked.

By Bree McFarlane. Job Description 1)Determine how food should be presented, and create decorative food displays. 2) Determine production schedules and.

1 Chapter 4: Room Service & Beverage Department. 2 Key Terms Room Service Room Service Manager Bar Front Bar Service Bar Beverage Manager Hospitality.

Plate Waste Presentation Janet Mitchell, SNS Director, Culinary Services Department Glynn County Schools.

 Foodservice Industry is about People  The People it serves & the people it Employs  Continues to Grow, Change & Expand to meet the needs of its Customers.

Food Service Financials Manage Your Business Presented by Ann Marie Stein, RD,LD.

Section 1-1 Careers In Foodservice Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Foodservice at a Glance Over 11 million employees. One.

MENU DESIGN CREATING THE RIGHT APPEAL & ASSORTMENT OBJECTIVE: TO LIST VARIABLES AND CONCERNS IN MENU CREATION. DEFINE SPEED SCRATCH AND STANDARDIZED RECIPES.

MENU PLANNING AND DEVELOPMENT (HTF255)

Catering Service Crisis At Christmas Senior Catering Service Volunteers based in the warehouse: –John Holmes, Steve Maynard, Anthea Möller Catering.

Lesson Four: The Power of Planning

Prepared and presented by: Valerie Crouch, SNS

Culinary Technology Unit

Chapter 5 Purchasing and Inventory.

Restaurant Operations

Culinary Careers in Hotels

Career Options and Employment Skills

Which Job is Best for you?

Managing Food Cost Factors

TFJ3C Ms. Mulligan Smith.

Cost Control Objectives: What is the importance of cost control?

A Manager’s Responsibilities

Cost Control Objectives: What is the importance of cost control?

What things you should consider before choosing the Best Catering Services

North East Independent School District

Food & Beverage University Dining Services provides the University’s catering & food preparation service. Whenever possible, all catering orders should.

Food and Beverage Department

Lessons Learned from the Frontlines 5May17

Team Leader name: Date:

Event Management LESSON 7

Voluntary Benefits (Offered through Voya) To proceed to the next slide, click the “NEXT” buttons as shown here: Welcome to another installment of.

Restaurants & Food/Beverage Services.

Standardizing Recipes, Food Production, and Cost Control

Dining Advisory Meeting

JOBS AND WORKPLACES.

Food & Beverage Manager

Presentation transcript:

1st Impressions Quality Value What is important to your customer? ? Successful Kitchen Operations What is important to your customer? ? 1st Impressions Quality Value

Culinary Happy Employees Clean… Pressed…Thoughtful 1st Impressions Happy Employees Clean… Pressed…Thoughtful Dining room appearance Menu Offerings Quality Food Prepared and Served Based on Resident Requests and Expectations Staff training and development to provide quality service Quality of Product Value Menus and Recipes focused on creating value Reputable Vendors Business focused Schedules Show Stoppers…. Items/events that take place during a tour that makes the guest ask… is this worth the money?

Show Stoppers…

Culinary Inspection Ready Resident Requests and Expectations 1st impressions Happy Employees Fresh/Clean/Organized/equipment/tools Adult Themed decorations, supplies Hotel/Resort/Restaurant experience Quality Inspection Ready Resident Requests and Expectations Staff training and development Value Menus and Recipes focused on creating value Reputable Vendors Business focused Schedules Would you rather ? Food For Thought Meetings Resident Event Planning Meetings Service with A smile New Resident Orientation Chef/Resident Meetings Staff Training

Health Inspections Clean Three Day Supply of Non-Perishable Foods Menus Planned in advance (24 hours) Menus kept on file for 30 days Provide special diets as prescribed

Culinary Menus and Recipes focused on creating value Reputable Vendors 1st impressions Happy Employees Fresh/Clean/Organized/equipment/tools Adult Themed decorations, supplies Hotel/Resort/Restaurant experience Quality Food Prepared and Served Based on Resident Requests and Expectations Atria Resident Discovery ~Learn.Do.Try. Drives Quality Programming Staff training and development to provide quality service Value Menus and Recipes focused on creating value Reputable Vendors Business focused Schedules

Menu Planning & Portion Control Culinary Tools to Manage Expenses Menu Planning & Portion Control Purchasing Business Focused Schedules

Menus planned in advance Resident and Employee input Seasonal

Portion Control and Waste

The Power of Purchasing – where do you see the differences? 3 communities: * Same Vendor * Like Size *Communities

What is being purchased ?

Improved Purchasing Saves Money

Business Focused Schedules Scheduling for the needs of the business not the employees Scheduling Tool & Posting Schedule in advance PTO, Call Off and Overtime Management Daily Punch Detail Report Review and Correction DCS Shift Coverage Vendor Deliveries

Your Turn Questions and Answers What’s on your mind? What causes your kitchen to struggle?