- Overall Business Assessment:
Profit margins, safe work practices, food delivery and presentation, sales analysis, costing analysis, food safety.
- HACCP Implementation:
Temperature control in all food handling processes, ensure high standards of hygiene, equipment checks and sterilisation.
- Menu Planning:
Suitable menus planned to identify patrons' needs.
- Recipe Cards:
To enable quality and consistency.
- Food Costing:
To assess food costs, supplier cost comparisons.
- Food Wastage Control:
Assess usage levels and practices.
- Ordering and Stocktake:
Following set procedures to simplify systems.
- Staff Training and Assessment:
To ensure tasks, procedures and protocols are maintained to high standards.
- Floor Layout and Kitchen Design:
A well planned kitchen environment allows ease of service.
- Ease of Service Training:
To minimise wasted time and effort and to achieve a smoothly run and organised service area.
- Customer Relations:
Communication skills, good hospitality manner and handling difficult customers.
- Daily Duties and Operations:
Following duty check lists and procedures from start up to shut down.
- Recruitment:
Preparation of job descriptions, assessment forms and selection process.
|
