مترجم سایت

1. ORDERING - The first step is to order right. Having detailed recipes, designing purchasing specifications, doing comparative shopping based on those specifications, and comparing quality, price and service, etc. Oh yes, don't order too early in order to avoid spoilage, wasted storage space and lost interest on your money. Don't order too late, so premium costs and delivery charges accrue. I remember being told standing orders were a bad habit.

2. RECEIVING - The fundamentals are obvious: count; weigh; inspect for condition and quality; verify against the purchase order; keep the receiving area clean and uncluttered; limit access to the receiving area; train the person receiving and make him or her responsible. Get credit memos from the delivery driver.

3. STORING - Is the method and place of storage for the various items appropriate for the item? Is it secure from pilferage? Are the shelves strong enough for the product, allow air circulation and easy to clean? Are all items stored at a temperature appropriate for that product? Are items dated (with year, in some cases) and priced? Is the storage area orderly and clean? Should shelves be labeled and maybe even stocking quantities noted?

4. ISSUING - What is issuing based on? Who has access and or authority to issue or take things from the secured store rooms and walk-ins? Are issues being made in appropriate quantities and at appropriate times? Is there a relationship to volume or reasonable par stocks? Are issues being accounted for? Is a perpetual inventory or sign out sheet designed specifically for your operation or a particular store room in use?

5. PREPARATION - I'm not so clear about the details here any more because it has been a long time since I worked in a kitchen regularly. Phrases that come to mind include: trim properly; use trimmings for stock pots and other recipes. Proper tools, sharp knives, clean and neat working area, enforcing a policy of following recipes, and having photos of finished products available and used regularly are also critical. Enough said, as I suspect my readers know a lot more than I do about this!

6. COOKING - Various considerations here, again my readers know more than I. Proper temperatures, proper cooking times, following recipes carefully, using photographs of finished products, correct size, material, and type of utensils and cookware, clean work area.

7. SERVING - Serving is not only about portion control, it is also about decisions made regarding portion size and presentation. With a buffet, it is obvious. Proper serving utensils, proper holding/serving equipment, right presentation order, plate sizes, etc. In a bar its easy, too. Jiggers or other measuring and control devices and very strict discipline. I take it back, the discipline isn't easy especially in tight labor markets. Dining room service should be easy to control using good kitchen supervisors, trained cooks, photographs for both cooks and servers, etc. Watch what comes back from bused tables to see if portions are proper. Marketing decisions may drive large portions but if the patrons are not eating it or taking it home, the portion size or the recipe should be reconsidered. Proper china for each item served is important for both presentation and portion control.

Work hard on your cost controls and be consistent about them. One element of controlling food cost covers all seven categories: thorough training. Give your staff the ability and knowledge and confidence to do their jobs properly and to your specifications. Inconsistency and failure to enforce procedures will drive costs skyward. Failure here is like throwing money away

Provided to you in conjunction with Hotel Online.Index of Articles
•Management and Operations Style
•Hotel Industry Trends
•Marketing Topics
•Food & Beverage Topics
•Hotel/Motel Management Tips
•Rooms Management
•Managing Your Employees
•Finance/Accounting Topics
Management and Operations Style
•Budget Your Time and Be More Successful
•Choosing a Long Distance Carrier
•Do You Have An Ethics Policy?
•Do Your Share, Join Your Resort or Hotel & Lodging Association
•Is Your Hotel a Mess?
•Let's Talk About Cost Controls
•Maintenance and Repairs: Are We Ever Caught Up?
•Manage Your Laundry Carefully
•What Time is the 3PM Parade? (Should your hotel have a some Mickey Mouse® in it?)
Hotel/Motel Management Tips
•Thirty Easy Ways To Support Your Industry
•What Do Guests Want in Their Room?
•Bluefin Bay: A Study in Resort Management
•Community Action a Good Solution
•Get Involved in the Legislative Process
•Hotel Turnarounds - Sometimes You Get Lucky
•Miscellaneous Ramblings
•Repositioning: It's not Just Renovation
•So You Want to Buy a Hotel
•Take Care of Allied Members: An Open Letter to Hotel and Motel Operators
•Taking Over a Hotel: Checklists and Routines
•20 Tips for Success from Kemmons Wilson
Hotel Industry Trends
•Economy Lodging - Always in Transition
•Feasibility Studies Are Really Market Studies (And Where Are The Negative Ones?)
•International Hotel, Motel & Restaurant Show
•Is Segmentation in the Hotel Industry New? Is it Even Segmentation?
•Low Rates, Location and Billboards Aren't Enough in Limited Service/Economy Lodging
•Quoting the Best: Norlander on Tourism
•Sweeping Changes in the Hotel Industry Are Good for Everyone
•Thoughts for February (1997)
•What Hotels are for Sale?
Rooms Management
•Don't Leave Potential Profits Lying on the Front Desk
•Let's Put Some Sense in Room Rates
•Revenue Management Is Not New But It Is Important
•Room Keys and Security
•Safety Deposit Boxes and In-Room Safes
•Taking Care of Travel Agents and Their Referrals
Marketing Topics
•Brochures Are a Great Way to Tell People About Your Hotel
•Creating Rack Cards and Brochures
•Marketing Strategy
•Marketing to Seniors and Other Observations
•Some Thoughts on Promotions
•The Easiest Sales
•My Three Databases
•This Sales Incentive Plan Helps Reward
•Low Rates, Location and Billboards Aren't Enough in Limited Service/Economy Lodging
•Taking Care of Travel Agents and Their Referrals
Managing Your Employees
•Invest In Your Staff for Big Dividends
•Employee Recognition And Motivation
•An Incentive Program for General Managers in Limited Service/Economy Lodging
•Employee Turnover: It's Keeping Me From Having a Boat!
•Good Employees are Hard to Find (a.k.a.: Looking for Employees in all the Wrong Places)
•Management Conference Strengthens Staff
•Mentoring: An Important Source Of Training
•Protect Yourself and Your Workers: Formulate A Sexual Harassment Policy.
•Should You be G.M. of the Year?
•Staff Scheduling and Minimizing Payroll Expenses
•Take What you Like From Our Meeting
•This Sales Incentive Plan Helps Reward
•Hospitality Industry Certification
Food and Beverage Topics
•Seven Steps to Food Cost Control
•Room Service or is it Food Delivery?
•Hotel F&B: To Lease or Not to Lease?
•Increasing Food and Beverage Revenues in Hotels
Finance/Accounting Topics
•Thoughts on Buying & Selling Smaller Hotels
•A Sales Tax Audit
•A Way To Account For Trade-Outs
•Banks and Credit Companies as Hotel Owners
•Fixed Expenses Aren't Really Fixed!
•The Cost of Capital and its Impact
•Graphing Help Visualize Data
•Let's Talk About Cost Controls
•Staff Scheduling and Minimizing Payroll Expenses