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Subject: Restaurant Management Group: ABC - Class 45K23. EXERCISE CHAPTER 3 Topic: Design a meal menu for XYZ guests at ABC restaurant. Assumption: ABC Restaurant is a restaurant that offers a meal menu, designed for each day. (Every day there will be a menu of different dishes), the dishes at the restaurant are bold and rustic flavors of the central region. Today, ABC restaurant will design a menu for XYZ guests including 10 people to have lunch. Menu Appetizer: Seafood salad Main dishes:
- Fried eggs with minced meat
- Stir-fried chicken with lemongrass and chili
- Steamed pork belly with rice paper rolls
- Boiled broccoli – egg sauce
- Rice
- Snakehead fish sour soup Dessert: Watermelon + Iced Tea Summary: STT Dish^ Pric) 1 Seafood^ mix^ 90. 2 Omelete with minced pork 50. 3 Spicy^ Chickent^ 250. 4 Boiled^ Pork Belly with rice paper^ 150. 5 Boiled^ vegie- Eggs^ 40. 6 Rice^ 20. 7 Snakehead fish sour soup 250. Total (^) 850. 85 VND/person
The menu is designed according to Asian meals, including 3 groups: an appetizer group, a filling group and a dessert group. Since lunch is an energy supplement for the day, the restaurant designs most of the dishes to be accompanied by rice and soup to create satiety. The menu is designed with a variety of vegetables, meat, fish, etc., without repeating ingredients, as well as the way of processing to help guests not feel bored. In addition, the dishes are all rustic dishes, full of central flavor, true to what the restaurant's image locates in the customer's mind. PERSONAL EXERCISES CHAPTER 2 Topic: Describe the relationship between the departments in the restaurant and propose solutions to coordinate activities between the departments in the restaurant. Subject: Restaurant Business Administration Name: Nguyen Phuong Thao Class: 45K23.1 – Group ABC • The relationship between the parts in the restaurant: • Table with bar and kitchen: The table department is the part that directly serves the dining needs of guests, but they do not have the function of processing food and drinks to serve guests. When guests enter the restaurant, they will be the ones to directly receive the customer's food order needs and then transfer that request to the kitchen - bar department to perform, and finally bring the dishes from the two departments above to serve. client. Therefore, it can be said that the table and the bar - the kitchen have a strong relationship of dependence and interaction with each other. More specific: • The desk department will be the person to directly introduce and advise dishes and drinks to guests • Affects the production capacity of the kitchen and bar • The desk department receives customers' food and drink orders and transfers these needs to the table and kitchen department. If the table department provides complete and accurate information about the dishes requested by the guests, it will help the kitchen and bar departments to prepare dishes that are suitable for the guests. On the contrary, the kitchen and bar department is also responsible for timely notification of food production capacity so as not to affect the serving process of the table department. • During the service, the desk department will receive feedback from customers. Then, transfer them to the kitchen and bar department in a timely manner so that these two departments can take corrective measures to perfect the dish better.
• Customer service information: Information line related to 3 parts of table - bar - kitchen Service information: • This information will be received by the waiter or bar staff and transferred to the kitchen or bartender to process food and drinks. After that, the kitchen - bar department will notify the table department to serve food and drinks to guests. • For small-scale restaurants, it is possible to record dishes on a book, order paper and transfer it to the kitchen and the kitchen will directly notify the completed dish. • For medium and large restaurants, it is recommended to use supporting software such as POS machine and SMILE software to order and note special requests of customers more accurately. Based on that, all three departments can create fairness for the first comers, increasing customer satisfaction. + The line of feedback, comments, criticisms of guests about the quality of food and drinks as well as special requests of guests that the restaurant does not need to be conveyed in a subtle way to avoid discord, conflict between the three parts • Internal information: This is the flow of information between departments to complete their tasks. • The information flow from the processing department must timely provide the ability to serve food and drink in each day, each time period to create initiative for the table department. Usually, this information is transmitted by word of mouth from the head of the kitchen and bar department from which it is communicated to other employees. Therefore, it is necessary to clearly specify who will be responsible for providing information of the kitchen and bar to the table. • Besides, the information collected by the desk department also greatly affects the editing and changing of the menu. So this stream of information will be communicated through meetings at the operational leadership level • Organize the management of common elements among the three departments: Clearly define the responsibilities and duties of each department and each title. An effective way of organizing is to keep a record of borrowing or receiving and returning these elements between the department responsible for management and the use-only departments.
