Description
Week 5 Group Project
Deliverable length: Variable
Group Project: 2-part
1. Individual Portion: (each member selects a different department)
- Minimum 10 - 20 detailed procedures of opening, mid-shift, and closing procedures for a department in a restaurant.
2. Group Portion:
- Checklists to match procedures
- Summary of department procedures and how management will ensure the procedures will consistently perform to meet standards of expectation
- Identification of personnel responsible for each department
Course Objective(s):
- Create operational procedure and checklists
You have just been hired as part of the opening management team for a new restaurant in the area. As a group, chose 1 of the concepts from a team members' Week One Individual Project to utilize as your restaurant. The first task the team has been assigned is to create the opening, mid-shift, and closing procedures, along with checklists for the departments in the front or back of the house. These procedures need to be detailed steps to ensure the successful opening, shift change, and closing of the establishment for any given shift. The checklists will be used by the management team each day to ensure that the shift is ready for operation.
Individual Portion
Each individual team member will be responsible for creating detailed procedures for one department in the front or back of the house. Departments may vary, depending on the type and size of the operation (examples include bar, receiving area, host stand, demo kitchen, or pastry station). These procedures need to be detailed steps to ensure the successful opening, shift change, and closing of the establishment for that department for any given shift.
Explanation & Answer
Find attached
Surname 1
Restaurant Procedures
Student name:
Instructor’s name:
Date:
Individual portion
Opening Mid-day & Closing Procedures
The restaurant values the customers and they ensure that all products and services needed
for the day are available. The following is an opening procedure for a bar department:
The duty of the opening bartender is ensuring that there is a proper time on the checklist
indicating when all the equipments should be turned on and off, it is very important for the
restaurant as the first thing to do in the morning to ensure that minimum energy is consumed in
the kitchen. During the shift of the opening bartender, they should ensure that they do not run out
of any product like wine, juice, beer, glasses and many other essential things used in running the
bar. The bar should be correctly and properly set up to attract many customers hence the
effectiveness of the bar (Egerton-Thomas, Christopher 2011).
Everything is to be put in place ready for the next shift meaning that the opening
bartended should be able to work continuously to ensure that the place is...
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