SITHKOP005 Coordinate Cooking Operations Proof Reading Service

SITHKOP005 Coordinate Cooking Operations Proof Reading Service

Coordinating cooking operations

Assessment 1:

Part A

Design for the menu

Style used:

We are using buffet style for the function. The most important benefit of using this kind of style is that more people are feed by using this style. There is no need for calling more and more staff. Less staff is required in this kind of style. It helps in allowing the rotation of the food. It helps in cutting the cost and thereby increases the profit margin. But the main drawback of using buffet style is that there is no personal interaction with the guest in it. They will take the food according to the menu.

Job workflow list

Food preparation list:

Budget

Standard Recipe detail cost

List of food items required

Grocery list

Bread/grains                                    amount                     

1.Bagels                                     15 pieces

2.Pasta                                        4 packets

3.Tortillas                                   7 packets

4.Buns                                        6 packets

5.Bread                                      10 packets

Breakfast

1.Cereal                                      12 kgs

2.Oatmeal                                   18 kgs

3.Baking mix                              15 kgs

Meat

1.Bacon                                      7 kgs

2.Chicken                                   11 kgs

3.Fish                                         14 kgs

4.Ground beef                            11 kgs

Condiments

1.Mustard                                   30 kgs

2.Oil                                           40 kgs

3.Spices                                      10 kgs

4.Salad dressing                         15 kgs

5.Catsup                                     7 kgs

6.Mayonnaise                             3 Kgs

Part B: kitchen Observation

Briefing:

The function must start at the 2 p.m.  The day will start after assigning each of the members about their roles that has to be individually performed by them. The respective students must greet the guest at the function by offering them the starters initially or serving them hot drinks or cold as required by them. The checklist is prepared and all the work is done according to the set checklist. The buffet style is used to serve the guest so that they may choose the food according to their taste and preferences. The checklist will contain the name of the person who is responsible for the food and it must also contain the time for preparing at and also contain the time period when it is to be served. In the absence of any student, the food is prepared and managed by some other person as the said student is not able to do it for some other cause such as illness or any other damage occurred due to accidental causes. Standards recipe cards have been prepared which must contain the bifurcation involved and must ascertain the total cost incurred in that.

Preparation:

All the individuals must be given the assignments according to the job working list. They are preparing the food in front of the experienced trainer. The name of the alternative individual must be given so that if any individual is not feeling good enough to prepare the food, the same must be continued by other. The trainer must monitor the preparation of all the individuals and must ensure that all the individuals must prepare their food on time. The quality of the food must be maintained in order to satisfy the guests so they feel comfortable. The food must be prepared according to the food safety regulation requirements in Australia. If any issue is identified, steps must be taken to redress it quickly in order to avoid any problems.

Service:

The services must be offered to the entire customer according to the requirements. All the individuals must be asked to serve the foods to the guest according to set requirements and standards. The trainer will monitor the quality of the food supplied and match it within the relevant standards. If any issues arise within, he must address it within the time period of going it into the customer. He must ensure that the food goes according to the given plan in accordance with the kitchen working schedule. If any feedback is received from the customers he must address it in the better way and satisfy the needs of the customer accordingly. Kitchen workflow must be supervised in order to avoid any breakdown in the system and make ensure that it will cause any delay. If the shortage of the food is identified, then the steps must be taken to redress them earlier.

Clean down:

All the individuals ask to use the clean methods in the preparation of the food according to the food safety regulation in Australia. And after the food is prepared they must do the necessary cleaning in accordance with the scheduled cleaning.

De-brief:

They were asked to improve their services in accordance with the feedback received from the customer. Suggestions were invited from them in order to better the services and discussion will be made with other students in order to avoid any future complaint so that they will look attractive and satisfy the demand of the ultimate guests according to the requirement of the function.

Part C: Work based training component

Logbook

Name: Adeli

Phone no: 45233899

Permanent mailing address:adiliy6543@yahoo.com

College name: Pax institute of education

Role in the organization: Chef

Record of work:

Week 1: In the first week, I learned about the different styles used in the serving of the food and learn about the basic services offered by the food industries. I will segregate the group according to the food requirement and maintain the job working style and assign each individual some responsibility in accordance with that. The menu is prepared which must contain the different items prepared and in accordance with the requirement of 150 customers. The menu is divided among the starters, main course and the deserts.

Week 2:In the second week, I have learned about the preparation of the various food products. Food must be prepared in accordance with the food safety regulation in Australia. I have maintained the list regarding the preparation of each food item by the student so there may not be any confusion with the preparation of the food and all the people will maintain the food preparation according to the prescribed time period.

Week 3:In the third week of my training, I have learned that what amount of food is required at what period of time that will help me in assessing the required quantities available for the project. The following details regarding what kind of food product is required at what period of time must be assessed so that no future problem will occur. I have learned the various set of skills related how to chop the vegetables, how to garnish them in the proper way. I have learned about the various details constituting the observations of the kitchen that must be kept in mind before preparation of the food item. The food must be prepared with the proper cleansing method so that it may not affect anyone. It must be prepared in accordance with the relevant legislation requirement of food and safety regulation in Australia. List of food items is prepared in advance in order to ascertain the requirements following the preparation.

Week 4:In my last week of the kitchen program, I have learned about the various techniques that have been applied in the preparation of the food. The cost is calculated in advance in order to cut out all the irrelevant cost incurred. Feedbacks received from the customer must be addressed in the relevant manner and suggestions were invited from them in order to improve them further. I have learned how to lead the group team in the program. I will learn the art of monitoring the work in order to stop or delay in the things.  Proper arrangements have been made in accordance with the shortage of the foods. The cost must be reduced by using the buffet style system for serving the customers as it will not require enough staff and helps in minimization of the cost.

Managing finances within the budget

Assessment 1

Scenario 1:

2.      during the period from 1 OCT 2014 to 1 JAN 2015

During the period from 1 JAN 2015 TO 1 APRIL 2015

During the period from 1 APRIL 2015 TO 1 JULY 2015

3. What are the ways can the food cost percentage can be lowered?

The ways in which food cost percentage can be lowered are as follows:

1.Track food prices:  The prices of the food must be tracked in order to find out whether they are showing increasing trend or not. Due to this, we can revamp our menu and design it accordingly. We can choose the less expensive meats in the preparation of the food in order to cut the down the cost incurred in preparing.

2.Inventory must be continuously monitored:Checking the inventory, beverages and other supplies helps in reducing the cost. It may also help during the ordering process and keeps you ordering too little and you will know how fast one can order on something.

3.The specifications of the product must be reviewed:  product specifications must be considered the time to time. If the food is prepared with some other alternative having low cost, it must be used to reduce the cost so that more and more people will buy it accordingly.

4.Waste need to be managed:Any residual part left while preparing the food must be used in some other product so that there is no wastage of the food and no new material need to be purchased which is considered as the best method in order to cut the relevant cost.

5.Items must be priced properly:The product we are offering must be priced according to the material used in the preparation of it. The minimum amount of profit margin must be added to it to recover the cost.

6.Plate cost needs to be determined:Close attention must be given to the things used such as oil, condiments and attribute them according to the customer requirement and maintain them in the pieces.

7.Identify the loss: The price of any lost inventory must be calculated to avoid any huge loss or increasing cost. Loss can be occurred due to the shrinkage, water weight so that it helps in assessing the actual cost incurred.

8.Sales mix must be analyzed:The least and the most profitable items must be recognized.

4. What can happen to the total food cost percentage if sales decline due to prices increasing too much?

If prices of the food increase, then the customer will not prefer purchasing of the product. This will result in declining of sales which result in increasing the cost. It will affect the demand of the consumer and due to this sales volume affected. This may involve the various factors including proper strategy must be needed to get into the research of the market. The consumer due to increase in the price will purchase the product from the competitors at the pre-determined rate. This will increase the brand name of the competitor and due to this, the business must close down. If we are selling the same product at the high prices in respect of others, it will result in lowering the cost and which may affect the demand for the product.  Chances are there that they may find the substitute of the product.

Time plays an important factor in determining the price of the product. The long period, up to which the prices remain increase, the longer are the chances that the said product may face the change in the behavior of the buyer. Short change in the price will less affect the sales due to its volume as the customers will have less time to change their buying behavior in accordance with the conditions of the market.

Total food cost percentages increase as the product is not sold in the market due to its high prices with regard to its competitors. People will purchase the product from the market or will find the substitute in the market. This will indirectly affect the selling of the product which will impact on the profits of the company. As the company profits are decreasing due to increases in the selling prices. Eventually, the sales will decline and the cost incurred on the products will not be recovered by the company in the short and long run. The total food percentage starts increasing at the tremendous rate and will go on increasing in the marketing management.

5. What happen to the sales if the quality of foods and services decline?

The sales of any organization will also decline if the quality of the food and services offered by it declines. They both are connected with each other. Sales are directly proportional to the quality they offered to the customers. Sales are directly related to customers and customers are only attracted when the organization provides quality of food.

1.Brand image:The brand of the company affected by reducing the quality of goods and services. When any organization takes the decision of reducing the quality of their products it will not face the consequences in short term. After a period of time the company will face the consequences. As customers play a very major role behind the sales of the goods. The customers are the people who takes the company to a height. If the organization fails to fulfill their requirements, then the company will not able to attract more customers. To make repute in the market it is essential to provide quality services.

2.Customer base:When an organization reduces its quality in terms of providing of the goods and services, the customers will shift to other producers and offers. Customers are only attracted to those organizations that provide quality food and services. Customers are paying an amount against the services rendered by them and if quality services are not provided to them, the customers will not render the service next time.

3.Low sales: When a company reduces the quality of goods it faces a threat of low sales after some period. The sales are related with the customer base. If there are more customers in an organization, the organization will definitely get profit and this lead to achieve the target and goals set by the organization.  On the other hand, if the company provides goods and services not according to the expectation of the consumers then it will face a problem of low sales which is not good for the organization in order to achieve the objectives.

4.Trust of the customers:The regular customers of the organization will shift to another organization if the present organization is not providing adequate services. Any organization can earn profit only if it has large customer base. Drifting and shifting of the customers is a big loss for the organization. The whole activities of the organization get shuffled. In the short term, the customer may not shift but the organization will not be able to achieve its target and growth on long term.

5.Future opportunities:If the company is not able to satisfy its customers, then it faces some issues such as low sales, loosing customer base etc. If any company wants to survive in the market and want to achieve its goals the company has to provide better services and to avail more opportunities prevailing in the existing market and future opportunities.

6.Relationship with stakeholders:There is a need to maintain relationship with the stakeholders. Stakeholders are vital for the success of an organization. Stakeholders include customers, employees, consumers, suppliers etc. If the organization declines its quality of food and services, then it will not able to match the customer expectations.  This will reduce the sales of the organization. Lower sales will affect its relationship with the stakeholders.

Interpret financial information

Summative Assessment

Assessment 1

Part A: Sales report of the month of May