Food208 Kitchen Operations Management Assignment Sample

Introduction

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A kitchen organization structure is a system of hierarchy for a hotel or any food service management that is allocated by the manager of the organization. The organization of kitchens are varied according to the size and shape of and also the strength of employees. This case scenario has represented the mismanagement of the kitchen organization structure of a hotel.

Discussion

Figure 1: Restaurant management system design

(Source: Self-made in MS Word)

In the given case scenario, several complaints have been coming from the customers against the restaurant in a hotel. The complaints mainly referred to the mismanagement of the kitchen organization. Customers complained about long wait times for meals, which indicates delay in food delivery service and also about the missing food items after receiving the food in their table, which they ordered from the menu description. Several complaints have come related to contamination of food with Band-Aid or foreign particles like wire. This is implying the negligence of the hotel staff. As per the kitchen operation management, the organizational structure of the staff defines the need of the kitchen operations, the functions of the job and other goals (Cayuela, 2020). The chef is responsible for all the kitchen operations which includes ordering, supervising the stations and developing the menu. So, if the chef maintains the meal preparation time then the problem with long wait times can be resolved. But several complaints have come regarding the missing food items from the menu description. So to solve this matter the feature which needs to be maintained is managing the inventory. It can happen due to not storing the food items in a specific manner and items can get spoiled because of that, so the restaurant may find it difficult to serve some items. To resolve the third issue the feature for kitchen management includes staff training. Properly trained kitchen staff is very much essential for maintaining quality and safety of food (Rawson and Shore, 2019). Training should cover specific areas such as food handling, learning safety protocols, techniques of cooking extra. If food handling is done properly then the contamination of food can be avoided

Recommendation and conclusion

Recommendation

• Food service delay related issues must be resolved by the kitchen management system by estimation of customers and pre-planning about the management of food service by engaging skilled employees on the weekdays and also for the weekends (Notaker, 2022). Stuffs should be trained by the hotel to improve their skills and improve kitchen services.
• Management of problems related to missing food items from the customer's order should be resolved by checking the orders from the computerized technologies and before serving the food items on the table.
• Identification of the source of the food contaminants like Band-Aid, gloves and also wair. Keep these types of foreign particles from the place of the cooking operation of the kitchen to avoid the food contamination.

Conclusion

After considering all the points of kitchen operation management of the organization, it is hereby concluded that to resolve all the issues regarding food service and kitchen management of the restaurant it is very much important to identify the root cause of the problems including staff training, inventory management, quality control these mentioned steps can be used for the betterment of the service.

References

Journals

• Cayuela, S.R., 2020. Organising a solidarity kitchen: reflections from Cooperation Birmingham. Interface: A journal for and about social movements, 12(6).

Books

• Rawson, K. and Shore, E., 2019. Dining out: A global history of restaurants. Reaktion Books.
• Notaker, H., 2022. A history of cookbooks: from kitchen to page over seven centuries (Vol. 64). Univ of California Press.

Website

• [Retrieved from: https://hmhub.in/kitchen-organisation/] [Retrieved on: 8.10.2023]
• [Retrieved from: https://www.academia.edu/31905844/Organizational_Structure_of_the_Kitchen] [Retrieved on: 8.10.2023]