pening a restaurant for the first time is not an easy task. Different matter is to be considered from selecting the location, type of store, etc., which can be study beforehand through Feasibility Studies of the business. Also, financial matter plays a vital role in moving your food concept which can be learn along the way. In addition, training your manpower to work with your objectives can be minimized, if they have full knowledge of the people around them. A better way is to introduce to them the concept of the menus through orientation, a 5-day Orientation Seminar and the following; food preparation, storage, customer service, product-knowledge, kitchen equipments, freezing, preparation, baking, cooking, kitchen terms, food concepts and every subjects related to food operations.
Opening a restaurant for the first time is not an easy task. Different matter is to be considered from selecting the location, type of store, etc., which can be study beforehand through Feasibility Studies of the business. Also, financial matter plays a vital role in moving your food concept which can be learn along the way. In addition, training your manpower to work with your objectives can be minimized, if they have full knowledge of the people around them. A better way is to introduce to them the concept of the menus through orientation, a 5-day Orientation Seminar.
Introduction: Operations Manager/In-charge
Welcome Address: The Owner/General Manager
1. The Company/The Store/The People
a.) Introduction to Company/Logo
b.) The Company Mission/Vision/Objectives/Goals
c.) The Company Organizational Chart
d.) The Store Officers and Staff
e.) The Staff Job Description
f.) The Company Code of Discipline
g.) The Employees Manual
h.) Familiarization: Store Layout / Menu
A.) Customer Relations
A.) Customer Profile
B.) You and the Customer
b.1) Each of Us Needs the help of others
b.2) Put yourself on the shoes of the Customers
b.3) Giving good service and builds good Customers
b.4) Feel good about yourself
b.5) Treat people being human
b.6) Value the quality of your work
a.) Poor quality is rooted on your attitudes
b.) Give your best and take pride in it
c.) Pay attention to the needs of others
d.) Is your job commitment complete?
e.) Customer appreciate your dedication
b.7) Doing more than the minimum for others
a.) Our right to expect the best from others – the same right
the Customer's have
b.8) The Language of Positive Behavior
a.) Going beyond our minimum competence
b.) A Customer's name is Music to his ears
c.) Honesty, Sincerity & Friendliness
d.) Be generous with compliments
e.) Avoid coldness, plastic and crooked behavior
Review of yesterday's lessons
C.) You and the Company
1.) Displaying an Image
1.1) Your physical appearance and interaction
1.2) Good grooming
1.4) Body language
1.8) Physical Fitness
2.) Characteristics of Good Service personnel
3.) The Customer's Standards of the Company
4.) Food & Beverage Customer's Service Guide
D.) The Customer
1.) What is a Customer?
5.) Give recognition & accommodate Customer
6.) Think about our Customer's needs
7.) Know your product
8.) Apply suggestive selling techniques
E.) Guides to Good Customer Relation
1.) The Customer express from you
2.) Customer psychology
3.) The value of a Smile
4.) Ten Commandments of Human Relations
5.) Ten tips of Doing business with Customers
6.) Suggestions for warm welcome
7.) Telephone Etiquette
F.) Individualized Guest Service
1.) Handling complaints
Morning & Evening Session
Exam on customer Relations Standard for Service
A.) Cashier & Counter Section
1.) Opening Procedures
Familiarization and Training:
a.) Menu Line-up
b.) Serving Portion
c.) Serving Wares
d.) Product Movement
e.) Actual Serving Time
2.) Crew Manning
3.) Station System
4.) Order Flow
6.) Customer's Service Standards
a.) Taking Reservations
b.) Greeting the Customers
c.) Order Taking
d.) Answering questions & making suggestions
e.) Assigning order number
f.) Serving the order
g.) Making a follow-up on orders
h.) Accepting the tip
i.) Arranging the order
j.) Making the order
k.) Portioning of order
l.) Placing the order on the tray
m.) Punching the order on the POS
n.) Canceling/Changing of orders
o.) Presenting the bill
p.) Accepting payments
q.) Thanking the customer
r.) Packing the order
s.) Daily Inventory
t.) Closing Procedures
B.) Kitchen Section:
1.) Familiarization & Training
a.) Menu Line-up
b.) Serving portion
c.) Serving wares & equipments
2.) Kitchen Opening Procedures
3.) Crew Manning – Kitchen
4.) Kitchen Set-up
5.) Work Flow
6.) Preparation Time
7.) Food costing
8.) Delivery System on raw material from warehouse
9.) Stockroom guidelines
10.) Accepting procedures
11.) Storage System of Raw Materials in the kitchen
12.) Garbage Disposal
13.) Daily inventory System
14.) Closing Procedures
1.) Menu Line-up
2.) Serving Portion
3.) Serving wares and equipments
4.) Ingredients and supplies required in the Store
5.) Opening procedures
6.) Crew manning
7.) Storage set-up
8.) Work flow
9.) Purchasing, Receiving and Issuing Procedures
10.) Storage system of Raw materials (wet & dry)
11.) Bin Card, FIFO Stock System & System of Cleanliness
12.) Upkeep of storage
13.) Weekly & Monthly Inventory
14.) Closing Procedures
1.) Hygiene/Safety Standards
a.) Personal hygiene
A3.) Grooming / Cleanliness
A1.) Dry food storage
A2.) Wet food storage
A4.) Other equipments
2.) Food Handling
b.) Waste Disposal
A3.) Pest Control
Administration Sanitation Checklist
a.) Personal Hygiene
c.) Food Handling
Seminar and the following; food preparation, storage, customer service, product-knowledge, kitchen equipments, freezing, preparation, baking, cooking, kitchen terms, food concepts and every subjects related to food operations.
The act of eating brings people together in an atmosphere which is conducive to relaxed and pleasant conversation. And, whether it be an impromptu breakfast meeting of family members discussing their plans for the day, or a formal dinner party for select friends, the dining room becomes the focal point of the home. As well as the many varied types of meals and associated social situations which take place in this room. It is also, an important place for other activities.
Select fresh vegetables and store for proper cooking later.
Selecting fresh fruits for storage for keeping for a longer period of time.
Throughout history, meat has always been the food of celebration – a star at everything from a grand banquet to a more modest family lunch. Lean lamb, pork and beef provide the basis for countless tasty, innovative and healthy meat meals. They are economical, nutritious and versatile foods. Getting the best out of your meat however, relies as much on correct cooking
Pleasant evenings of family get-together, outings, parties, and whatever celebration all over the world, tend themselves to barbecuing, not just a way of cooking but more of, a way of life.
There is a vast range of barbecues to choose from – everything from a ready to assemble throw it away at the end style to the “instant plug-in” and cook-out gas, electronic models, and even those home made “oil drum on legs”.
One of the oldest beverages known to mankind, tea is enjoyed by young and old in nearly every country of the world. While its early history is sketchy, I pieced together some fascinating facts to mull over, the next time you sip your next “cuppa.”
Tea has been in existence for over 4000 years and is probably the most popular hot beverage in the world. Although it contains twice as much caffeine as coffee, tea is lighter in weight, and therefore needs less to make a cup: thus less caffeine.
The usual way of preserving cooked and uncooked foods were through freezing. Storage and organization of these foods are so vital to make our kitchen activities easy and can saves money. Be very careful of using bags and containers before freezing.
The modern housewife has so much more to be thankful for than her predecessors. Why? Because she has every kitchen gadget imaginable at her fingertips – a far cry from the days when “blending” meant whisking with a fork then forcing through a sieve.
With modern gadgetry it’s possible to achieve so much more in less than a quarter of the time.
Fondues are not only fun, they are one of the most relaxed ways to present a dinner party. And, all the accompanying special tableware and accessories which will turn your fondue into a dining pleasure.
The fondue is originated in Switzerland where it became a national dish.
Must get a microwave” is the cry from many a harassed home chef. But, once the gleaming, all-singing, all-dancing machine has been bought, what is the next stage?
Learn more about its workings, we say! Turn your back on using the microwave only for defrosting pre-packaged frozen meals, heating up that can of beans and all the simple things in life which granted, the microwave makes even simpler.
Entertaining in style is expected these days and interesting suggestions to ensure your parties are memorable. Ladies do it with style this Valentine’s Day, or at least you are expected to. Perhaps you better half has invited “just a few” people for dinner. On closer investigation you find that it’s to entertain the VIP’s of the company who just happens to be in town for a couple of days, along with other important people from the firm.
In recent years experts have pinpointed four factors in Western diet that seem to have a direct – and often adverse – effect on health: too much salt, too much sugar, too much fat (especially saturated fat), and too little dietary fiber.
You need to eat a varied diet that includes all the different food types. They recommend that you cut down on sugar, refined foods, and animal fats, replacing them with more fresh fruit and vegetables, whole grain cereals, and unsaturated fats.
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Basically, the organization has to be “just right” and there is no room for panic or anything other than the best in presentation from the table arrangement to the food preparation, customer service, dining experience, food taste, and the overall total customer satisfaction.
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