Student name Managing Food Production Chef Rasha Najjar
Activity 03
LO3 Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
Determine the resources required to deliver a consistent, safe and timely food production operation
· Human Recourses (Kitchen and restaurant staff) :
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· Finical Recourses( Food costing and budgetary ) :
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· Physical Resources( Equipments and tools ) :
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Outline the processes and procedures required to ensure resources are managed effectively and efficiently to meet overall customer and business needs
· How the Kitchen staff are managed effectively what are the methods and procedures required to meet customer and business requirements :
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· How the Financial Recourses are managed effectively what are the methods and procedures required to meet customer and business requirements :
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· How the Physical Recourses are managed effectively what are the methods and procedures required to meet customer and business requirements
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Produce standard operating procedures (SOPs) to ensure food production meets business key performance indicators (KPIs)
·
SOP – Kitchen / F&B Production – Menu Planning and Menu Design
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SOP – Kitchen / F&B Production – Kitchen Staff / Chef Personal Hygiene
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SOP – Kitchen / F&B Production – Equipment Handling, Cleaning and Sanitizing
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SOP – Kitchen / F&B Production – Kitchen Opening Duties / Preparation for Kitchen Service
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SOP – Kitchen / F&B Production – Plate Garnishing and Presentation
·
SOP – Kitchen / F&B Production – Food Handling and Sanitation
Use this link for this question: https://setupmyhotel.com/component/tags/tag/kitchen-sop.html
Review( Reflect on) examples of standard operating procedures (SOPs) and specifications used to manage resources in line with key performance indicators (KPIs)
· Example of SOP for Human recourses and KPI :
· Example of SOP for Financial recourses and KPI :
· Example of SOP for Physical recourses and KPI :
Conclusion
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Valid point of view
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