Standard Operating Procedures for Restaurant at Birmingham College of Food
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This project report highlights an understanding about various operations at restaurant as well as their efficiency. It covers topics like food trends, menu critique, kitchen staff layout, leadership styles, and key legislations for running a food and beverage outlet.
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Contents INTRODUCTION..........................................................................................................................4 Template 1......................................................................................................................................4 Part 1...............................................................................................................................................4 Standard operating procedure.....................................................................................................4 Part 2...............................................................................................................................................4 Template 2.......................................................................................................................................5 Part 1................................................................................................................................................5 Food trends and influences.........................................................................................................5 Part 2................................................................................................................................................5 Template 3.......................................................................................................................................7 Part 1................................................................................................................................................7 Critique of menu and dishes of Restaurant at Birmingham College of Food..............................7 Part 2...............................................................................................................................................7 Improvised menu of Restaurant at Birmingham College of Food..............................................7 Template 4.......................................................................................................................................8 Part 1................................................................................................................................................8 Layout of the kitchen staff at Restaurant at Birmingham College of Food.................................8 Part 2...............................................................................................................................................9 Recommendations for the layout of kitchen staff at Restaurant at Birmingham College of Food ......................................................................................................................................................9 Template 5.......................................................................................................................................9 Part 1................................................................................................................................................9 Leadership styles that are being followed at Restaurant at Birmingham College of Food..........9 Part 2.............................................................................................................................................10 Motivational techniques that can be used at Restaurant at Birmingham College of Food........10 Template 6.....................................................................................................................................10 Part 1..............................................................................................................................................10 Evidence of organising team members at Restaurant at Birmingham College of Food...........10 Part 2..............................................................................................................................................11
Challenges faced by managers in maintaining overall staff performance at Restaurant at Birmingham College of Food....................................................................................................11 Template 7.....................................................................................................................................11 Part 1..............................................................................................................................................11 Identification of key legislations for running a food and beverage outlet................................11 Conduction of risk assessment at Restaurant at Birmingham College of Food........................12 Template 8.....................................................................................................................................12 Part 1..............................................................................................................................................12 Tools or guidance which are utilised by managers for ensuring consistency...........................12 Template 9....................................................................................................................................13 Part 1..............................................................................................................................................13 Operational problems that are to faced by managers at Restaurant at Birmingham College of Food..........................................................................................................................................13 Part 2............................................................................................................................................14 Steps taken to resolve the above stated issues...........................................................................14 Template 10..................................................................................................................................14 Part 1.............................................................................................................................................14 Reflections throughout the practical session at Restaurant at Birmingham College of Food. .14 CONCLUSION.............................................................................................................................14 REFERENCES.............................................................................................................................16
INTRODUCTION Standard operating procedure can be explained as a combination of varied instructions that are compiled by an establishment for aiding employees in their routine tasks(Altunay, Elik, andGürkan,2019).Itaimstoattainefficiency,consistencywhichaidinreducing miscommunication and non-compliance in regards with industry regulations.Restaurant at Birmingham College of Food is taken into consideration for better understanding of standard operating procedures. This project report highlights an understanding about various operations at restaurant as well as their efficiency. Template 1 Part 1 Standard operating procedure Greetings guest upon arrival Department- Restaurant services Issued date- 18 May, 2022 Use Appropriate Greetings and welcome with them smile Use the name of guest whenever possible Check for reservations Ask from the guests about what type of table they want and for how many people Guide the guest to their table Introduce yourself and tell the guests about their speciality Part 2 Standard operating procedures are considered as significant for formulating effective strategies in order to provide excellent customer experience at varied aspects(Bonadio and Mimler, 2019). This SOP can be useful formaking interactionsand satisfying customer needs. This SOP are relevant for setting customer expectations in a careful manner. It is important for managers of Restaurant at Birmingham College of Foodproviding consistent products and servicesto their guests in order to maintain their trust and enhance their experience.Through this SOPfeedbacks can be asked by guestswhich help managers of Restaurant at Birmingham College of Food in providing better experience to their customers. It is imperative for them to
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buildexcellentcustomerrelationshipmanagementinordertoenhancetheircustomer experience. This are considered as relevant as they aid managers of Restaurant at Birmingham College of Foodto provide training and direction to their staff members for catering their guests effectively. This is also considered as useful for framing budgetary controls and effective communication channels. Template 2 Part 1 Food trends and influences Plant-based meals- Latest food trend which is flourishing in 2022 is diversification of people's choices towards plant-based products. Adoption of vegan field has become a mega trend in UK which influence restaurant owners to add vegan products in their menu in order to cater needs of their customers(Jamshed and Ahmad, 2018). Multi-purpose hubs- This is become very common to open a hub for supplying veg boxes, milk and other related products to customers. They essentially develop innovative food items that goes well with takeaway menus of restaurants. Online ordering of food-This has become a trend after global pandemic to make food orders.Takeaway and delivery are also increasing which help customers to have a better customer experience. Frozen food-This has also become a trend of buying frozen food which help people to make the instant and tasty dished without much efforts. Sustainable operations in producing food- People wants to buy or eat from those restaurants who have adopted sustainable practices in their operations effectively. Tailored nutritional support- People are now have better understanding regarding their dietary practices and their health (5 consumer behaviours that are reshaping food, beverage and supplement innovation. 2022). This has help people to choose their food products as per their dietary needs. Part 2 The three identified trends are plant-based food, frozen food and online delivery services. After global pandemic, people's choice are diversified towards plant-based and vegan products for maintain their dietary needs. Customer preferences are considered as important for making
the use of vegan and plant-based products in making them as trend. Frozen foods provides tasty and instant cooking dishes to their customers which help which help in making them trends (Konopelko, 2019). Online delivery system provide ease to customers by having food while not going anywhere. Illustration1: Screenshot for vegan menu Source: The Restaurant Times. 2022
Template 3 Part 1 Critique of menu and dishes of Restaurant at Birmingham College of Food Menu of Restaurant at Birmingham College of Food is bifurcated into three aspects which consisting of lunch, dinner, and wines. Their menu is white in colour with attractive fonts but it is not compelling which can influence guests to lure for something. Menu engineering can be understood as study which essentially encompasses of profitability as well as popularity of dished presented in menu(Law, Smith and Cornelsen, 2022).They provide a variety of food dishes which are segregated into starters, main course and desserts. Their menu contains a recommendation which provides a warning to customers that is make order by having insights about their allergies. Their menus are bifurcated effectively and has a perfect combination of varied types of dishes which are nutritious as well as tasty. Menu pricing is also affordable and are designed in a manner which provides vegan products as per customers preferences. Their food dishes like Chocolate Ganacheand Passion Fruit Tart are considered as their plow-horse which are considered of low profitability but these are popular among diners. Their menu is classy and sophisticated in its approach however they can make improvements in their font size and patterns which help them to attract their customers in an effective manner. Part 2 Improvised menu of Restaurant at Birmingham College of Food Restaurant at Birmingham College of Food Table d’Hote menu Choice of Appetizer Cosmic Walnut Salad Vegan Tomato Flatbread Spicy Baked Cauliflower Bites Choice of Entree Spinach Pithivier Crispy King Prawn Crispy Calamari
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Chicken Parmigiana Choice of Dessert Chocolate Ganache Vanilla Fruit Tart Custard Pie Brie Crackers Strawberry cheese plum cake Possible food allergies can be derived from soy as well as nuts which are used by chefs of Restaurant at Birmingham College of Food in cooking of vegan dishes. Template 4 Part 1 Layout of the kitchen staff at Restaurant at Birmingham College of Food These are jobs which are essentially concerned with kitchen staff of Restaurant at Birmingham College of Food which essentially concerned with preparing, cooking, storing and using of varied equipments. Chefs and other related staff has to prepare and cook dishes which they pass on to waiters in order to make them to reach to guests who have ordered them(Palczak and et.al.,2019). Kitchen staff of Restaurant at Birmingham College of Food use their space diligently which led them to perform their task in an effective manner without any sort of mess.
It has been recommended to managers of Restaurant at Birmingham College of Food to use automated ways like robots which will help them to reduce manual practices as well as probable errors. It is advisable for them to use measuring cups at their bars which can reduce their wastages. They can also adopt sustainable practices in serving to their guests by using recyclable utensils. Part 2 Recommendations for the layout of kitchen staff at Restaurant at Birmingham College of Food Kitchen area of restaurant is considered as inevitable part which has the capabilities of managing the success of an organisation(Papageorgiou and et.al., 2018). It is important for managers of Restaurant at Birmingham College of Food prepare a detailed inventory list that will aid them to make ensure about using fresh products in an effective manner. It is recommended to them to make a proper as well as effective collaboration among their kitchen staff members in order to streamline all the process effectively. Template 5 Part 1 Leadership styles that are being followed at Restaurant at Birmingham College of Food Leadership styles are undertaken by leaders at Restaurant at Birmingham College of Food in their kitchen are transformational and democratic aspects. Transformational leadership style can be understood as a technique which pushes the followers to make their efforts in bringing innovativepractices(RichardsonMcSweeneyandSpence,2022).Itisconcernedwith developing employees into leaders for creating valuable changes at the workplace. In relevance with Restaurant at Birmingham College of Food, managers use this leadership style as it led them to motivate their staff to bring innovative practices. This can be disadvantageous for Restaurant at Birmingham College of Food as it led immense pressure on employees on bringing something different. Second leadership style is democratic one which is used by managers of Restaurant at Birmingham College of Food for providing an enough scope to their employees to present their ideas. This style does not provide guarantee that solution provided will be effective or not.
Part 2 Motivational techniques that can be used at Restaurant at Birmingham College of Food Motivational techniques which are considered as significant by managers of Restaurant at Birmingham College of Food are as follows: Providing effective feedbacks-Managers of Restaurant at Birmingham College of Food provides feedbacks to their employees on a constant basis which led them to make improvements in their performance. Providing effective briefing-It is essential for managers to provide proper briefing to their employees which can reduce the chances of errors in an organisation(Školník,Haman, andČopík, 2021).Accuratebriefingrelevantwork experienceshelpthemto keeptheir employees motivated. It is imperative for managers of Restaurant at Birmingham College of Food to have an understanding about motivating factors of their employees in order to segregate among monetary and non-monetary aspects. I think that transformational leadership style is more capable in managing employees in an effective manner. Through this more innovations in regards with food items can be bought at Restaurant at Birmingham College of Food. Template 6 Part 1 Evidence of organising team members at Restaurant at Birmingham College of Food Evidence in relation to organising team members in an effective manner are as follows: Proper instructionsshould be given to employees in order to manage them in an effective manner. It is imperative for managers of Restaurant at Birmingham College of Food to provide proper instructions in order to reduce the probabilities regarding errors. Use of SOP-Standard operating procedures canbe used by managers of Restaurant at Birmingham College of Food which help them to formulate proper process for any activity. Pre-service briefing-Managers of Restaurant at Birmingham College of Food have to provide pre-service briefing to their employees in order to cater diverse needs of their special guests.
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Part 2 Challengesfacedby managersinmaintainingoverallstaff performanceatRestaurantat Birmingham College of Food In relevance with Restaurant at Birmingham College of Food, managers provides proper instructions to their employees. However, they face challenge in making employees to work accordingly as per their given instructions. This led them to hamper the productivity of their team members. SOP can be framed by Restaurant at Birmingham College of Food but their executionisessentiallydependentonteammembers.Thiscandeterioratetheiroverall performance in significant manner. Template 7 Part 1 Identification of key legislations for running a food and beverage outlet Varied key legislations which needs to be make compliance in relation with running a food and beverage outlet are as follows: Food standards Act, 1999-Main purpose of this law is to establish a food standard agency which overlooks the matters relating to protecting public health of their population (Key regulations. 2021). Food Safety act, 1990- Main responsibilities of food and beverage outlet under this act are to protect food products from any malfunction or unfair practices. They have to advertise their products with proper labelling without adopting any kind of misleading. Food Safety Order, 1991- Under this law, restaurant owners have to follow varied laws and regulations and make compliance with them in order to run their business in an effective manner. General food law-Under this legislation, it is imperative for owners running a food and beverage outlet to follow the guidelines in relevance with safety, traceability, labellingand many more. Food safety act, 1990-Under this legislation, regulations concerned with inspection, seizure, disclosure, power to obtain information from food and beverage outlet and many more are covered.
General food Regulation, 2004-This act is amended and used in place of Food Safety Act, 1990. This is concerned with making organisations compliance with food safety standards in an effective way (The General Food Regulations 2004. 2021). Food hygiene regulation, 2006- Under this, food and beverage outlet have to take care of not adopting any practice of providing harmful food products to their customers . Food safety and hygiene England Regulations, 2013- Under this legislation, regulations are madefor local authorities that they have to interrupt in ensuring that local business are not compiling with framed legislations. It is imperative for managers ofRestaurant at Birmingham College of Food to make compliance with all the related rules in a strategic manner. Conduction of risk assessment at Restaurant at Birmingham College of Food In order to perform risk assessment in an effective manner, it is essential for managers of Restaurant at Birmingham College of Food to gain insights about following aspects: Identification of hazards- Managers of Restaurant at Birmingham College of Food have to identify the hazards related to kitchen which consists of handling of equipment. Determining who can be harmed- At the next stage, it is essential for managers of Restaurant at Birmingham College of Food to determine that from their equipments, their staff can get hurt. Evaluation ofthe riskanddeterminecontrolmeasures- Atthisstage,risk is determined by managers of Restaurant at Birmingham College of Food and control measures are to developed that is proper training should be provided to kitchen staff. Review risk assessment- It is desirable for managers to review their control measures for reviewing their risk assessment effectively(Srivastava and Gupta, 2021). Template 8 Part 1 Tools or guidance which are utilised by managers for ensuring consistency In order to achieve quality standards in an effective manner various tools and guidelines can be used by managers of Restaurant at Birmingham College of Food which are mentioned below:
Recipe specifications- This can be used by managers ofRestaurant at Birmingham College of Food in order to ensure consistency in their dishes provided to customers. This would help them to retain their customers for a longer period of time(Tanda, 2018). Observation of work environment-Managers of Restaurant at Birmingham College of Food can observe work environment which help them to oversee how work is going on and to check consistency of their operations in an effective manner. Asking for feedbacks- It is imperative for managers of Restaurant at Birmingham College of Food to ask for the feedback and make modifications as per their choices in a strategic manner. Template 9 Part 1 Operational problems that are to faced by managers at Restaurant at Birmingham College of Food Operational problems faced by managers at Restaurant at Birmingham College of Food are mentioned below: Slow service- This is an operational problem facing by managers of Restaurant at Birmingham College of Food is due to improper training to their staff members. This can hamper their brand image and can decrease the number of visitors in a significant manner. Long waiting time for bill-This issue faced by managers of Restaurant at Birmingham College of Food due to lack of automated practices. Availability of food and beverage- This operational issue is faced by managers of Restaurant at Birmingham College of Food due to unavailability of raw materials in a strategic manner. Unachievablecustomerexpectations-Theyareprovidingexcellentcustomer experiences to their customers. However, due to unavailability of raw materials, they are not in a position of satisfy their customer expectations in an effective manner(Vignani,Scali and Liò, 2022).
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Part 2 Steps taken to resolve the above stated issues In relevance with Restaurant at Birmingham College of Food, it is important for them tom collaborate with relevance suppliers which help them to solve the issue of unavailability of food and beverages. It is imperative for managers ofRestaurant at Birmingham College of Food to use automated practices which can solve the issue of long waiting for bill. Through this, managers can sent an automated bill to their guests and receive payments through online mode. Template 10 Part 1 Reflections throughout the practical session at Restaurant at Birmingham College of Food I have learned varied things in this practical session at Restaurant at Birmingham College of Food which helps me to critical evaluate my strengths as well as weaknesses. I got an understandingaboutmystrengthswhichconsistofproblem-solvingskill,excellent communication skills. I also gain insights regarding my weakness which essentially includes lack of organisation and management skill. I learnt that for running a food and beverage outlet, I have to take care varied aspects such as compliance with legislations, adoption of leadership styles, solve problems regarding operations. I also learned that teamwork is very important for in managing a business organisation in an effective manner. It is essential for me to enhance my team working and organisation skills in order to perform effectively in future. Through this, I got the knowledge about professionalism which is a biggest factor that needs to be taken care of by me while deciding my career path. This practical session consists in regards with Restaurant at Birmingham College of Food is considered as a learning module which provides me an immense knowledge. CONCLUSION From the above report, it has been assessed that it is imperative for managers of food and beverage establishments to make an effective compliance with government legislations in order to avoid any expansive litigation processes. It is desirable for managers to maintain consistency in their products and services which aid them in retaining their customers for a long time. Risk
assessment can be described as a practice which is used by organisational managersin identifying varied hazards and determining the control measures in an effective manner.
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