Presenting the Restaurant WEEK 10 3/11 Create a Seven to Eight-slide presentation in which you: Provide a title slide followed by a slide with an introd

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 Create a Seven to Eight-slide presentation in which you:

  • Provide a title slide followed by a slide with an introduction to your presentation.
    • The title slide contains the title of the assignment, your name, your professor’s name, the course title, and the date.
      • The title slide is not included in the required slide length.
  • Provide a summary slide that addresses the key points of your paper.
  • Summarize your response to each of the criteria in the Food Safety Operating Plan ( attached below). One slide per criterion, for a total of four slides:
    • Staffing plan.
    • Food costs.
    • Food production procedures.
    • Food safety.
  • Format the presentation with headings on each slide and three or four relevant graphics (photographs, graphs, clip art, etc.), ensuring that the presentation is visually appealing.
  • Type up a bullet point in Word addressing the content of each slide.

FOOD SAFETY PLAN 1

Food Safety Plan

Creating an Operating Plan

02/24/2022

Outline a food safety plan that uses the seven basic steps of the Hazard Analysis of Critical Control Point (HACCP) system.

A food safety plan is a guideline that food producers use to handle the food correctly and inspect it before distributing to the users. Therefore, the food safety plan is majorly made to prevent adverse impacts of food and toxic situations, which may be caused due to unsafe handling and preparations and poor distribution (Bai, 2019). Thus, it is worth saying that the food plan for a restaurant will increase the customer’s belief in the food products and make them have complete confidence while using the products because they know that their lives are safe and the food will not cause harm to them as well. Most importantly, the food plan safety also helps the users identify any poisonous situations of the food.

In response to the food safety plans, the hazard analysis of critical control point systems has been designed to offer complete protection and guidelines for handling their food safely and managing it from poisonous to the consumers. Notably, food products are one of the most products that are used by everyone over the globe and hence the most recognized items for trading. It means that the global chain supplies have been increased due to the utilization and need of the food products. Therefore, food compliance plans and practices are crucial to the business to enhance proper management and handling of food that do not cause harm to individuals. For this reason, the HACCP has designed seven steps used by the food manufacturers and handlers, especially the hospitality and restaurant industries. The steps are as follows;

Step 1-Perform a hazard analysis

According to the HACCP, the first step that will play a significant role in designing and developing the food safety plan is carrying out a hazardous plan analysis. It is beneficial to every restaurant because it helps implementers and planners identify all the risks and threats they may come across in setting up the restaurant (Bai, 2019). One of the significant areas that focuses on this first step is the restaurant’s layout. Notably, the design should be of excellent standard and risk free. Such hazards include slippery floors around the kitchen areas where most water operations are performed. The base may cause the cooks to fall and get injured. Additionally, fire burns, chemicals hazards, and lack of space may make the employees fall and cause other injuries, among other risks and threats in the restaurant kitchen areas, to mention but these few. Therefore, I will plan for the safety and identification of the hazardous factors before setting up the restaurant to minimize such risks.

Step 2-Determine Critical Control Points (CCPs).

It is the second step on my restaurant food safety plan, which is also a critical issues factor of the HACCP. It will mainly be used in the food handling procedures and preparation methods. The cooks will ensure that they have practiced cleanliness and proper storage of the food material to avoid contaminating or becoming toxic for consumption. Some foods are very delicate and need careful handling to maintain them from getting destroyed. Thus, applying these critical control points, such as refrigerators to store the foods, prevents them from being destroyed by microorganisms.

Step 3-Set critical limits

The first food restaurant deals with first foods, and hence it needs one to set critical limits that will limit the risks and harmful situations of the foods. Such limitations include the addition of preservatives to the food and other chemicals for preventing microorganisms from destroying the foods. As an illustration, it will also need people with expertise and skills to offer the right measurable amount of foods to be put in every food section to avoid excess chemicals in the nutrition.

Step 4-Establish a monitoring system.

Establishing a monitoring system is another significant step in the food safety plan in identifying and monitoring all the processes in food preparations and manufacturing activities (Osaili et al., 2018). It helps managers and food handlers to note every food risk and hazard that may cause harm to the consumers as well as sets policies to prevent more risks. It needs the employees and cooks in the restaurant to comply with the policies and the systems regulating the processes in the right way to avoid more hazards as per the systems. Most importantly, the food safety plans help the manufacturers and restaurant workers ensure that they have delivered the right foods that are not harmful to the consumers.

Step 5-Establish corrective actions

The other essential actions that a restaurant manager should take are defining, and setting corrective actions in case hazards have occurred. It is undoubtable to say that threats happen when the food preparation steps use more or fewer chemicals or preservatives to the food items, causing harmful impacts to the food, which may also harm the consumer. Such methods will need immediate corrective actions and responses to ensure that the foods are not toxic for consumption.

Step 6-Establish verification procedures

After the above step, the other is establishing verification procedures that majorly assess if the food has been properly prepared according to the given guidelines and safety measures. It is the most critical step of the HACCP systems because it determines the final stages of delivering the foods for consumption and agreeing that it is worth being used by the consumers (Osaili et al., 2018). Likewise, they also identify the weak areas of the procedures and which limits the process not to be successful; hence mitigation measures are set to improve the entire process.

Step 7-Establish record-keeping procedures

Record keeping and documenting all the necessary practices and achievements is essential to the fast-food restaurant because it helps the managers make future plans. Additionally, it is necessary for the food safety plan because it identifies the weak areas that limit the business’s success; hence, other methods can be applied to handle the sites and process. The records note if the company has made profits or losses by comparing the sales made in every food production and supply. Also, the successful methods used in the food preparations will be highlighted in the record, and that which did not work well will also be noted for future remedies.

Provide plan details that are specific to your restaurant’s design or layout and menu selections.

The first food restaurant menu and layout designs have to be more attractive to the customers by making it have colorful drawings of the food types served in the hotel, which will make the customers feel attracted. The various food and drinks offered by the restaurant, such as chicken, pizza, and others, will be highlighted in the drawing with authentic colors and shapes as they usually appear.

Additionally, to make it more attractive and exciting to the different types of customers who visit the restaurant, I will also subdivide the menu into other parts. It will have a children’s section and adult foods and drinks (Osaili et al., 2018). Doing this will make it easy for the customers to choose the kind of food they want and drink without asking for assistance because they can easily see it per the menu list.

All the food costs will also be marched with the food to guide the customers to make faster calculations of the cost of the foods of their interests. It’s worth noting that this idea will also reduce the work of the employees who may be approached by the customers asking the prices of the foods and as well they will use the time to make the customer service more admirable.

Moreover, the standard and bolded fonts are the best to write the names of the food types that customers can see clearly from far. For the children’s foods, I will also have the best colors that children like most, and as well the soft drinks will include the best colors for the bottles to make them attractive for everyone (Osaili et al., 2018). Another consideration that I will follow in the menu layout is good eye patterns that do not disrupt the customers in straining to see the written words.

Document food production procedures for three menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.

There are various food types that the restaurant prepares and that have been included in the menu layout. One of the food items is fried chicken, whereby the chicken will be supplied from the community farming suppliers to the restaurant (Osaili et al., 2018). The chicken and the other ingredients will be stored under cool temperatures to maintain it in a good state. The components include the chickens, seasoned floor, and batter that will be added to the chicken and fried under low heat.

Moreover, the seasoned floor will be added with food colors to make it more impressive. All the raw materials and ingredients will be stored under shallow temperatures since hot temperatures will not sustain it for longer, harming the customers after eating it. Thus, the final menu on the fried chicken will include the ingredients and preservatives added to the menu and a clear picture of the absolute fried chicken as it appears after preparing it. The cooking style will be majorly steaming it with low heat.

Besides, the other food menu that will also be included in the menu is burgers which, in most cases, it is a favorite food for children. It’s worth noting that burgers are supplied by the leading selected food suppliers in the locality (Piano, 2021). After receiving them, they are kept safely in the proper temperatures to preserve them from getting harmful and toxic.

The various ingredients are ground meat, vegetables, legumes, and other grain categories, among other food staffs. They are cooked under low heat and finally served while hot. Nevertheless, the other food item included in the restaurant menu is the soft drinks, one of which is soda drinks. Notably, the soda drinks are supplied together with other beverages served in the restaurant and kept under the right temperature, both cold and hot. These specifications enable the people to choose their best drinks temperature because some may want hot and other cold beverages.

As an illustration, the soda bottles are stainless, which is an excellent storage method since it preserves the glasses under the best temperature and keeps the flavors secure from all destructions such as high temperatures that can make them toxic. Notably, the soda drink into the menu layout will also have a presentable drawn picture that includes the types and shapes of the bottles and the flavors added. Therefore, these food types are part of the restaurant menu and the most served ones the customers like due to the employees’ unique preparations and safe handling.

Estimate food costs and food-cost percentage for three menu items.

The foods have various costs that the restaurant sells to the consumers. The prices are set depending on the quality and quantity of the food types and the classes. Additionally, designing the costs of the foods differs depending on the merits of the ingredients used to prepare the foods. It is because some components are more costly than others, and hence the cost differences have to be considered to manage the business to make profits rather not losses. Also, the costs analysis is fundamental, and even highlighted in the menu list which is also crucial to the customers and the restaurant owners and operators.

One of the food items is the burgers which the cost of one piece is 6.70 dollars (Osaili et al., 2018). The fried chicken cost is 7 dollars per chicken, while the other food item sold in the restaurant is wet meat which also goes for 5 dollars per sale. This food item is lower than the rest because it does not include more costly ingredients; hence, it has a lower price. In essence, the percentage cost of the three menu food items is 60 percent which is a high one, and it shows that the foods sales are high in the restaurant.

Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.

Looking at it at face value, it is worth noting that the individual costs and restaurants cost expenses used in buying the raw material and that have been used to prepare the menus and the food final products differ from each other. For one, the ingredients items for the restaurant are a bit higher than the menu layout costs. Notably, the overall cost for the person purchasing the items is more elevated than all other costs since it includes all the ingredients and additional costs that occur in the process.

Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one management position and one server position.

Last but not least, the planning process of the restaurant will involve a good selection of the items and employees who work towards archiving the restaurant’s goals. One of the primary considerations is the professionalism and expertise of the employees involved in the various processes and procedures in food preparations and handling (Piano, 2021). For instance, the employees should have different qualifications to fit well in the other departments in the restaurant. Such sections include the front desks, welcoming the customers, and answering every question for clarification. Still, the managers are also crucial and play an essential role in the project’s success. After presenting their applications, the employees will be called for interviews, and the best performers will be selected.

Identically, they will be given three months’ probation and training to enhance their skills and knowledge in the different departments. The staffing process for the managers will be done through online advertisements and given a deadline of the applications for only those who have three years of working experience in restaurant managerial positions. Likewise, the server position, which is waitress, will be hired through consultants and referrals to select the best waiter and waitress. They should have the qualifications and assess their communication skills because it is a significant consideration to the department.

References

Bai, L., Wang, M., Yang, Y., & Gong, S. (2019). Food safety in restaurants: The consumer perspective. International Journal of Hospitality Management77, 139-146.

Osaili, T. M., Al-Nabulsi, A. A., & Krasneh, H. D. A. (2018). Food safety knowledge among foodservice staff at the universities in Jordan. Food control89, 167-176.

Piano, E. E. (2021). Organizing high-end restaurants. Economics of Governance22(2), 165-192.

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