Quality Service Improvement in Courthouse Hotel
Added on 2020-04-07
15 Pages3969 Words83 Views
1Running head: QUALITY SERVICE IMPROVEMENT IN COURTHOUSE HOTELQuality Service Improvement in courthouse HotelStudent's NameInstitution Affiliation
QUALITY SERVICE IMPROVEMENT IN COURTHOUSE HOTEL2Introduction Hotels are rated differently according to their quality. Many organizations around the world use wide varieties of rating schemes such as stars with a greater number of stars indicatingmore exceptional luxury and quality. This star rating system was launched in 1958, and it has since been used from there on. However, in the recent years, this system has been criticized that the rating criteria are complex and challenging for persons to understand and it also lacks unifiedglobal system for rating hotels (Dabestani, Shahin, Saljoughian, & Shirouyehzad, 2016).A four-star hotel has a better food service, view, spa, entertainment, better room service and excellent fitness facilities than a three-star hotel (Shahin & Dabestani, 2010). The supervisor of Courthouse hotel must improve these services to cater for the German delegate visit and also improve its standards to avoid bad publicity. Question 1 (a)The kitchen department is a subsection of food and beverages department comprising of various kitchens. The kitchen is supplied with ready-made ingredients, processed through preparation and cooking, and finally delivered to the customer. The purpose of this department isto produce the best standard and quality food to serve the required number of clients by efficient use of staff and materials. The supervisor should define the requirements of the kitchen with regards to the type of equipment available, food prepared and space.Kitchen department should have several units depending on its local and purpose. The main kitchen is popularly known as the central kitchen located at the center of the hotel, and it
QUALITY SERVICE IMPROVEMENT IN COURTHOUSE HOTEL3should occupy a large area in this department. This unit is where food ingredients are received, stored, prepared /cooked and served. A large variety of food is prepared from this area, and it is designed for efficient workflow, i.e., it is adjacent to the stillroom, room service, bar, pastry, and store. The central kitchen should be subdivided into several units including cooking area, vegetable preparation area, butchery section, pastry/ bakery section, frozen section and the larder.This unit can serve both a' la carte and table d’ hote menu and provide a wide variety of cuisine including German cuisine, Indian cuisine, Japanese, Mexican and Oriental with the help of skilled chef-de-parties and commie cooks (Beck, Danilenko, Sperber, Wiersma, & Egger, 2017).A satellite kitchen should be designed to cater for the location disadvantages of the main kitchen where it cannot be able to serve. It is mostly commanded and headed by the sous chef. This kitchen organizes most of its preparations, but it also depends on the main kitchen for other things such as pasta, stock and sauce. This kitchen is a must for a four-star hotel especially because it specializes in different cuisines. A fast food kitchen should be designed in this unit to cater for dry and light food which is cooked quickly and stored for a short while without spoiling. It is situated in the lobby area or out of the hotel at the fast food lounge and should not be far from the leisure area. The food prepared in this kitchen includes light meal such as chips, pizza, hot dogs, hamburger, grilled meat/fish, and snacks. It should be equipped with quality standards equipment and high quality bridge of chefs with passion and flair. This unit is usually established to cater for fashionable customers. The hotel should also have a display kitchen also known as theatre kitchen. Here, food is cooked in the view of the customers. This kitchen must display a high standard of hygiene, sanitation, and décor (Tarí, Pereira, Pertusa, López, & Molina, 2017).The staff headed by sous
QUALITY SERVICE IMPROVEMENT IN COURTHOUSE HOTEL4chef/chef de parties must also act professionally. The aroma of food in this kitchen adds the pleasure of eating of the customers. This kitchen depends on the support of the main kitchen and prepares food such as grilled meat/fish. The kitchen should have a layout plan to include five major areas such as the cooking area which should occupy a maximum area. This is where the actual cooking takes place and where cooking gas, pressure steamer, deep fat fryer and hot plate are fixed. This section should include no through way by other staff members causing traffic. The kitchen should also have a storage area where large quantities of either dry or moist good are stored to enable smooth operations. Equipment such as a deep freezer, cold room, and dry store are found in this area.Cleaning and washing area should be included in this department. This area should be close to the serving area. This is where cleaning of glasses, pots, pans, and dishes takes place. This area should be thoroughly clean, and a cleaning staff separate from the kitchen cooking staffemployed to clean the dishes. Equipment such as dishwashing machine is found in this area. Food preparation area is also necessary for this department. This is where all the food ingredients are prepared, and it is mostly close to the cooking area. Finally, the kitchen department should have a service area. After the food is prepared and cooked it is taken to this area and it is from here that the food is delivered to the customer table. Toast and beverages facilities are kept near this area for easy access by the waiters. Special dietary should be prepared to guests with special needs (Bansal, & Taylor, 2015) and also have a separate children menu served with strictly children food. They should consider breakfast menu provided to each guest and breakfast meal specialty for the day visible at the entrance. The breakfast fully cooked having a wide variety of selection. Lunch should have a
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