1. In a restaurant, the challenge is to please the guest.
in managed services it is
necessary to meet both the needs of the guest and client (i.e. the institution itself)
2. in some operations, the guests may or may not have alternative dining options
available to them and are a captive clientele. these guests may be eating at the
foodservice operation only once or on a daily basis.
3. many managed operations are housed in host organizations that do not have
foodservice as their primary business.
4. most managed services operations produce food in large-quantity batches for
service and consumption within fixed time periods. (for example, batch cooking
means to produce a batch of food to serve at 11:30 am another batch to serve at
12:15 pm, and a third batch to serve at 12:45 pm rather than putting out all the
food for the whole lunch period at 11:30am. this gives guests who come to eat
later in the serving period as good a quality meal as those who came to eat
earlier).1
1
[Link]. 2020. Quia - HRTM FINAL Questions. [online] Available at:
<[Link] [Accessed 3 August 2020].
Preventing pollution is an important thing that restaurant must give attention to
it. Preventing pollution means reducing the amount of waste you generate by
changing the way you do business.
The question is how to prevent pollution? What are the methods?
In order to prevent pollution, we must “Purchase supplies in bulk form/Work with
suppliers to reuse pallets and crates/Clean parking lots by sweeping or using
equipment that collects dirty water (which must be disposed of into the sanitary
sewer)/Recycle cardboard, newspaper, office paper, aluminum cans/Support
recycling by purchasing recycled products/Have an outdoor ashtray or cigarette
"butt" can for smokers/Use energy-efficient lighting/Routinely check storage
areas, pipes and equipment for leaks, spills and emissions of chemicals, paints,
and cleaners; repair any deficient items found/Fix water leaks right away/As you
wash your hands, turn off water when soaping up/Donate unserved food to your
local food bank or homeless shelter/Locate all potential pollutants away from
food preparation, service and storage areas as well as sewer and storm drains”. 2
2
Grossenbacher, J., 2020. Restaurant - Pollution Prevention Program | Montana State University. [online]
[Link]. Available at: <[Link] [Accessed 3
August 2020].
Months and Events Forecasting Sales
December:
Christmas 10,000,000
New Year’s Holidays 7,000,000
Normal days 11,000,000
The entire December 28,000,000
March:
Mother’s Day 5,000,000
Normal days 11,600,000
The entire March 16,600,000
RAMADAN Month between 10,000,000 & 15,000,000
Easter 22,218,000
This table shows the expected sales during holidays and events. It is logical that
sales increase during holidays and events compared to normal days. Because
people usually take advantage of the holidays to go and buy goods or eat in
restaurants, whereas in normal days people care more about their work.
Conclusion
Our message:
We are truly glad you are here and we will do everything we can to make you
want to come back
THE CHEF IS READY FOR YOUR ORDERS