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GROUP ASSIGNMENT GHOC1013 STUDY CASE : AYAM PENYET – AP Group members : KOE HAN NEE237710 HO SENG CHUN237721 NG SHU MAY237771 NG HSIU PING237801 CHAN HUI FERN239383
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Outline : 1. General Information about Ayam Penyet-AP. 2. Daily Activities concerning food production. 3. Ayam Penyet-AP’s sanitation or food safety products and procedures in food preparation. 4. AP’s Employee hygiene and sanitation. 5. Problem Solution of AP.
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A food establishment is an operation that included the storing, preparing, packaging, serving. Ensure that food served customer is safe for consumption to practice food hygiene. Food establishment are : Bars Cafeterias Bakeries Restaurant
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When is the establishment date for Ayam Penyet AP Sdn.Bhd ? Food processing team What is the vision and mission of this corporate? Food have many categories. Modern or traditional cuisine?
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Manager Encik Khairul Kitchen Department Azim Beverage Department Ina Serving Razila Assistant Manager Encik Shafiq
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Franchise : Franchisor give the rights to franchisee How franchisee get all materials?
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1. Where is parent company located?
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2. How many franchise outlets?
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Purchasing Right product. Proper quantity Right price Reputable & dependable suppliers. Receiving / Storing Observation of foods (C,T,V) Storage ( D, R, F) Food Preparation Processing Temperature Danger Zone PHF Food display/ packaging Prevent food contamination Self-service Unpacked ready-to-eat food Serving / Delivery Personal Hygiene Practices Contamination and PHF.
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3.1 PURCHASING right quality and quantity of product at the right price from the right supplier. safety food product are halal. the texture and appearance 3.2 Receiving/ storing of food Check the spoiled, damaged, expired date before receive Use the “first in, first out” (FIFO) principle to store the food Foods storage area - Refrigerator - Freezer - Dry storage
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3.3 FOOD PREPARATION/ PROCESSING Monitoring and controlling the food temperature The length of the time in processing food Sanitization of food contact surfaces of utensils and equipment Personal hygiene 3.4 Food display/ packaging Packaging in the clean boxes and container Different foods would be separate in different container
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3.5 SERVING/ DELIVERY Wear the uniform and apron Take the order from the customers Waiter clean the table within 1 minute after the customer leave 3.6 Maintenance- physical surrounding Soak the spoon and fork into warm water Wipe the table, sweep and mop the floor Clean up the waste disposal Clean the drainage regularly
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UNIFORM Apron, gloves, cap Comfortable uniform Kitchen Clean and neat Collar uniform Service
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PERSONAL APPEARANCE ₪ Hair – Male : Neat, clean, well groomed - Female : Tie up ₪ Cosmetics – Simple make-up ₪ Finger nails – Keep short and clean, no artificial nails ₪ Jewelry – Rings, bracelet, watches ₪ Tattoo – Unseen, cover up with uniform
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PERSONAL HYGIENE POLICIES Gloves Cuts, wounds Caps Hand washing Health condition
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PROBLEM AND SOLUTION confusion and chaos of the orders during the busy hours. -hire more employees -offers training slippery floor in the kitchen -keep the floor dry -wipe up the grease and liquid spills immediately
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PROBLEM AND SOLUTION problem of take away -persuade the customers to dine in -train the employees to pack in faster speed customer complaint about soup in the a la carte menu -changed and added a soup into a la carte menu
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RESTAURANT AYAM PENYET-AP
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THE MENU
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FRONT DOOR
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THE FOODS
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Facilities √ Toilet and washroom are separated ~ Clean and scented ~ Floor is dry and not slippery Service √ Quick and fast ~ Friendly and always smile Food √ Indonesian styled food ~Exclusive recipe chili sauce ~ Variety choice (Jawa Menu and Minang Menu) Environment √ Music is played ~ Relaxed and comfortable ~ Free from noise and dust ~ Tables and chairs are arranged systematically (wide space)
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