The Most Effective Way Of Starting And Managing A Restaurant (Research Paper Sample)

Restaurant Management
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Introduction
Menu development is one of the most critical responsibilities of a good restaurant manager. This is because the menu plays like the ultimate marketing and sales item. It helps the customer understand what to expect and how much they need to pay for it. A good menu is diverse enough to include at least an item or more from the main dishes preferred by most of the customers. Besides having a diversity of dishes and cuisines, it should have a clear display and description of everything on offer. This give a brief idea of what to expect so enabling customer choose even new dishes they have never tried before just from the description given. Another general property of a good menu should be flexible enough to accommodate the changes in the foods prepared on each specific day. This helps in avoiding misrepresentation of the dishes available in that what is available in the menu is not prepared on the that specific day. Most crucial component of the menu is the pricing. The prices should be fair and competitive; this helps the restaurant gain advantage over the competitors based on its fair pricing. All these answers more are described in the project below.
The restaurant layout
The layout was chosen due to taking into considering the efficient and safe running of the hotel and the restaurant. The distance from the kitchen to the sitting tables was made as short as possible to avoid the unnecessary waiting and accidents that may happen when carrying trays of food. There was enough space left to pave a path way for a food trolley when ferrying a big table of people. This is has been seen effective in situations where wine and wine glasses are used in serving a large group of people, (Anantadjaya & Nawangwulan, et al at, 2016).
Also the counter table was installed in different heights which enabled every staff working is comfortable in the specific height chosen. Also different heights reduce the chances of over stretching while serving a customer on the other side. This in turn reduces toppling or spill over caused by sleeves or hanging clothes. Also important considerations taken into account installing a dais with and sloping angle and anti-fatigue mats on work stations which shift body weights relative to change in position. This is very important especially to kitchen staffs, who work long shifts in hard conditions they need to work in conditions that act against fatigue which if a very important factor to consider.
Menu
The history of use of menus goes back to pre-revolutionary era in France, in the start of first restaurant. This period, which service mostly included sale of meats and other meat products, there was no much need of a menu. This time most of the customers ate what the chef had chosen to prepare and had no say in any modification or food diversity. In China due to their many cuisines available and numerous orders received each day, they come up with a list that customers would write down the dish they would want provided in the following day and the chef would indicate the price. This was to allow ample time for the chefs to prepare the foods efficiently. This trend caught up in many parts of the globe. As more and more restaurants came up each day, the number of customers reduced by the day. The list now was switched to include all the foods prepared by the chef and the cost of each. This was in turn come to be known as the menu.
They arte several times and formats of writing and developing a menu, all depending on some prevailing factors, example, target customers, food served, the rating of the restaurant, chef experience and knowledge among others. From these the five commonly known types of menus where developed. The menus include
Static Menu
This is the most well-known menu sort which is broadly utilized Different nourishment and foods and dishes will be ordered into various gatherings and subgroups, for example, tidbits, courses, plates of mixed greens, soups, pastries and so forth. These menu sorts since they are not subject to successive changes menu are typically kept overlaid for simple cleaning and will contain more than a solitary page. Most found in the fast food eateries utilize and little lodgings.
A'la Carte Menu
At the point when distinctive sustenance foods are sold independently, this sort of menu will be the best. For instance, when you arrange a steak, it won't go with servings of mixed greens and potatoes. You should arrange them independently. In such eateries, the costs of ever thing ought to be demonstrated exclusively.
Table d'hote Menu
In a few eateries, where sustenance foods and dishes are sold as multi-course dinners, with each course having a specific menu. Here the decisions will be less and the charges will be for the feast not for individual things. Client won't have a decision to request singular things. In such eateries "Table d'hote" sort of menu will be the best decision. This is otherwise called "Prix Fixe Menu". Of the day Menu
At the point when sustenance foods and desserts are being changed always, this sort of menu will be the best decision. It is a routine of numerous eateries to offer extraordinary sustenance on seasons or even day by day. In such eateries Du Jour Menu can be utilized. This is otherwise called "Writing slate Menu" as rolling out improvements in the menu will be simple for this situation, (SeyitoÄŸlu, 2016)
Cycle Menu
A few eateries, foods and beverages have the act of offering particular nourishment things on particular days. For instance, fish will be served on Fridays, Chinese will be on Sundays, Continental on Mondays and so on. For this situation, the best decision is Cycle Menu Covers. A cycle can be week after week, bi-week by week or month to month. There are a few different sorts of menus that are not well known. The sort of menu card can be chosen based upon the way of sustenance served furthermore on the way of nourishments. Be that as it may, one ought to take additional care while planning menu cards, independent of the sort of menu. Sort of menu will suit your business however can't advance it until and unless it is appealing and enlightening, (SeyitoÄŸlu, 2016). Subsequently, it is constantly better to take the assistance of an expert to get the eatery menus composed and printed. Keep in mind that the sum you are spending on experts won't go in vein as a decent and professionally outlined menu can enhance your business.
This kind of menu is considered as a full course meal menu. They contain several pieces of food that make up the entire mean. The nine courses include, appetizers, Soup, Fish, A sorbet or palate cleanser, Meat or poultry dish, this is the main course, Salad often served with cheese), Dessert which can be a fresh fruit juice, cheese cake, or a cold drink, Crackers/bread with a cheese board, Coffee usually served with cream. Below is a sample of a nine course meal.
Sample nine course menu
Asian Sea food menu
First Course
Oysters
1.5 euros
Second Course
Cream of Barley
1 euros
Third Course
Poached salmon with chili sauce and cucumber salad
3 euros
Fourth Course
Roasted fillet magnons
3.50 euros
Fifth Course or (the main course)
Lamb mint source roast Ducklings Apple Sauce, sirloin of beef, chateau potatoes, green peas, creamed carrots, boiled rice, and boiled potatoes
7 euros
Sixth Course
Punch Romaine, fresh Apple juice chilled,
2 euros each
Seventh Course
Roast squabs and cress
2.5 euros
Eighth Course
Cold Asparagus vinaigrette, or Herb Salad, Crispy Onions, Horseradish Vinaigrette
3 euros each
Ninth Course
Fruit pudding, blended chilled fruit juice
1 euro each
Staffing needs and Equipment as per the menu
The menu being of sea food and other types of meats, they require specialized handing and professional control and regulation of the entire process of preparation. This is so due to the high affinity of the sea food to get contaminated and get stale fast. It needs quick preparation from the source to the dinner table to ensure the freshness is maintained all through., ( Roy, Bandyopadhyay, & Banerjee, 2016). The staff who will be working on the preparation sea food hierarchy flows down as follows;
The head chef- they have the overall control of the process, they check the quality of the products delivered ensuring is per the general recommended standards and also it matches the level of the food quality wanted at the end of the processing. The head chefs are also responsible of the delegation to the subordinates each stage of the food preparation to ensure utmost efficiency is achieved and the quality of the product is enhanced by adding value. They also in charge of training the other chef on the process of preparing the dish on the menu and the expected results, they are also in charge of budget control in the kitchen hence play a vital role in determination of food prices.
Sous Chefs- They deputizes the head chefs, the play supervisory role in each of the stages of the preparation process as delegated by the head chef. They handle specialized functions, example quality control of specific item in the menu, or food safety in the entire process.
Chef de partie- They play a part of leader in a specific section in the kitchen, example in charge of salads, vegetables, meat just to mention a few, The control the whole production process of the specific items they are in charge of as per the Sous chef requirements.
Commis Chef are the junior chefs who their main role include inter sectional coordination under the different Chef de partie. They act as the inter connections of the different production sections which the link up to one effectively running process. They can be left in charge of specific dishes example cabbage salad in the sa...