3019 System Audit-finished

8/6/2019 3019 System Audit-finished

http://slidepdf.com/reader/full/3019-system-audit-finished 1/11

Louisiana State University

System AuditProject RuffinosItalianRestaurantProspectus

Jason King, Jill Averett, Beth Haynes11/12/09



I. InputA. Human

1. Labor Hours/Day

a. Mondays- Kitchen labor hours, about 70 hours.Front of House Labor hours, about 80 hours.Tuesdays- Kitchen labor hours, about 75 hours.

Front of House labor hours, about 85 hours.Wednesdays- Kitchen labor hours, about 90 hours.

Front of House labor hours, about 85 hours.Thursdays- Kitchen labor hours, about 90 hours.

Front of House labor hours, about 105 hours.

Fridays- Kitchen labor hours, about 145 hours.Front of House labor hours, about 170 hours.

Saturdays- Kitchen labor hours about 150 hours.Front of House labor hours, about 180 hours.Sundays- Kitchen labor hours, about 120 hours.

Front of House labor hours, about 160 hours.B. Materials

1. Fooda. Ruffinos is a full service restaurant specializing in Italian food,

and seafood. The foods required to execute the menu are, beef, pork, chicken, shrimp, fish, pasta, fresh produce, dairy

and cheese products, dry goods (salt, flour, sugar, pepper),canned goods ( tomato sauce, olives, artichoke hearts),spices.

b. They also have a fully stocked bar, so they order liquor, beer wine, and fruit and vegetable garnishes (olives, green

beans, cherries)2. Supplies

a. The supplies that are needed to operate the restaurant include,china, glassware, flatware, wood ( for wood burning

oven), paper goods, to go packaging, linens, cleaning supplies,storage containers, pots, skillets, sheet pans, servingutensils, lemon wraps, barware, and computer supplies.

C. Operational Resources1. The operational expenses for the restaurant include utilities,

management, advertising, rent, insurance, tax and licenses,waste removal, travel, promotions, legal and accounting,

telephone, computers and equipment repair.D. Facility Resources

1. The facility includes:a . 2 large main dining areas.b. 1 large private room that seats 150 people.

Jason King, Jill Averett, Beth Haynes Page 2



c. 1 small private room that seats 25 people.d. Bar area that has 4 high top tables and about 16 stools

around the bar.e. Pizza bar with 8 stools.f. Kitchen, storage, and office area.

2. The equipment in the kitchen includes:a. A cooler system that has an entrance to a 41 degree butcher room to which all of the other coolers are attached. It has

the beer and wine cooler behind it and next to it is theholding cooler, behind that is the produce cooler, and onthe other side of those are the meat cooler and the freezer, the onlyexit to the restaurant is through the butcher room. b. The cooking equipment includes, 4 microwaves, 2 salamanders,

2 fryers, a flat iron grill, 2 alto shams for holding hot foods 3convection ovens, Auto Chlor dish machine, 2 Ice

machines, several speed racks, wood burning pizza oven,

reach in cooler for chopped lettuce, reach in freezer for frozen desserts, 3 steam tables for the line, 3 six burner stoves, slicer, and grill.II. Transformation

A. Procurement Subsystem1. Method Used:

a. Independent Informal Purchasing is used.b. Purchase Orders are used for most of the orders made with the

exception a few items which are delivered on a par system (milk, beer, alto chlor chemicals), these vendorsdeliver bi- weekly.

c. The Chef likes to buy some of his produce and fresh seafoodhimself, so he will actually go to the seafood vendor to

pick these out, and has a special place where he likes to go to purchase his heirloom and Creole tomatoes.

2. Purchasing Procedure:a. Dry goods and bulk items, as well as meat, chicken and pork are

ordered twice a week produce is ordered and deliveredevery day. The kitchen manager does a physical

inventory on a par sheet that has the level of the item needed for the week for each different vendor, as well as the most current

price. Once the amount of inventory is determined, takinginto account any special events, the PO is written or typed.

b. The par levels on the order sheets are set by looking at past saleshistory; they have computer records going back 10 years. Theyalso look at the reservations and parties for the week and any

special events happening in town and adjust the normal par levels accordingly.




c. Some of the orders are called in, some are faxed and some aresent electronically. PO#s are given with all orders, if no

PO# is obtained from the vendor, the invoice will not be paid.d. When the order is delivered, the PO is checked against the

invoice for the correct price and the correct items and

number ordered.3. Specifications:a. Specifications for all products have been set by the chef and are

kept on record in the restaurant computer and are kept on recordwith each vendor.

b. Specifications include the brand used, size and number per case(ex. #10 can tomatoes, 6 per case, St. Stanislaus brand,

Beef is ordered from Conco and is aged a minimum of 35 days). Chef only buys 16/20 shrimp that are untreatedso the different seafood purveyors call him when they gethis spec size in so he can order the amount he needs before they

are treated with chemicals. Since beef prices usually risefrom the end of October until the 2 nd week in Jan., theChef has negotiated a price on a certain amount of beef product,that is locked in at the price when he ordered it. Concosdistributer holds the product until the restaurant needs it

because they do not have enough room in the meat cooler tohold it all, and they do not freeze their meat.

4. Dry Storage Facilities:a. Dry storage facilities for canned, dry and bulk products are kept

around a temperature of 60 degrees.b. The floors are made of vinyl, and the walls are made of Metro

max Q plastic, the shelving is 6” off the floor, 2” fromwall, and 12” from ceiling. There are no windows and the door iskept locked.

c. Liquor is kept in separate dry storage room with the same sspecifications and is always locked. Chemicals are in a

locked closet connected to this room.5. Low Temperature Storage Facilities:

a. As mentioned before the coolers and freezers are all connectedand can be entered through the butchering room. The

butchering room is kept at 41 degrees. Beer andwine cooler kept at 40 degrees, holding room for coolingcooked items is kept at 36 degrees, meat cooler kept at 28-32 degrees, and freezer is kept at -10 degrees. AllShelving is 2” from wall

6” from floor, and 12” from ceiling. Cooler and freezer wallsare stainless and the shelving is on rollers and made of

durable removable shelving.6. Inventory:




a. Inventory of prepped items is done every night and written on a prep sheet. This allows the daytime prep crew to

compare what is in inventory and compare to daily per sheet tosee what needs to be made or prepped for the day.

b. Inventory for ordering is done twice a week.

c. Once a month a physical inventory is done of all food, liquor, paper goods, glassware, hardware, and flatware, basically everything in the restaurant.

7. Inventory Management and Control:a. The Chef sets the pars and specs for all food items, and the

General Manager sets the specs for all china, liquor,flatware, and front of the house materials.

b . The nightly inventory is supervised by a kitchen manager andreviewed by the Chef in the morning.

c. The kitchen managers can do the inventory for the ordering but afinal approval must be done by the Chef.

d. Front of the House managers can order china and flatware butmust be approved by the General Manager.e. All inventory is kept locked and when it is removed from

storage for production it is supervised by a manager withkeys and marked on a sheet to record what has been removed.There is a manager present in the kitchen during all prep times andany excess product is returned to storage as long as it has not

been out of safe temperature for longer than the specified time.8. Type inventory Purchased:

a. Unprocessed food accounts for 70% of food purchases.b. Partially processed food accounts for 10% of food purchases.c. Processed food accounts for 20% of food purchases.

B. Production Subsystem1. Type:

a. The type of production varies for Ruffinos, their sauces andsoups are batched produced and then separated into

smaller portions and kept in cooler until used. Their meat,seafood and pork are cooked to order. Pasta is par cooked,and kept in warming table until ordered and then finishedcooking, desserts, and lasagna are made ahead of time andcut into individual servings and kept in cooler until they areordered and then heated.

2. Planning Process:a. The planning system used is similar to the regression analysis

forecasting model. All sales history is in computer, sothis is taken into account, as well as special events andreservations for the week, and production levels are setweekly according to this information.

3. Methods of Control:




a. Par levels are set for all menu items using the above forecastingmethod, daily level of items to be prepped are set by

kitchen manager and Chef. Items sold and any wasteditems recorded are subtracted from items in inventory +items prepped and compared to the next inventory to check

and prevent against theft.4. Output:a. They produce on average 1.5 meals per labor hour.

5. Recipes:a. Recipes are standardized, and kept on record in the computer,

and each station has a menu book of the items that theywill be responsible for preparing. Recipes basically staythe same with the exception of 2-3 nightly specials determined by theChef.

6. Computer Support:a. The computer system is touch screen and is used to take all

reservation as well as record customer information.b. The computers have the sales trend, labor and inventory historyfor forecasting future sales.

c. The orders are rung up on the computer and when they are senteach station in the kitchen receives a ticket with the item

they need to prepare. The person, who is expediting, gets aticket with the seat numbers and all items ordered so they cansend everything out to the table.

7. Management of Production:a. Production is constantly monitored by the kitchen managers and

the Chef , they are checking to make sure all food is being prepared to specifications, all ingredients are weighedand measured, and that all products are being handled safelyand kept in safe temperature zones.

C. Distribution and Service Subsystem1. Type:

a. The restaurant has full service to table.2. Equipment used for Distribution and Service:

a. The equipment used to distribute the food to the tables are cartsand trays. Salads, desserts and drinks are delivered on

trays and entrees are delivered on carts. All hot entrees arecovered with a plate cover.

3. Management of Distribution and Service:a. There is a kitchen manager or the chef on the line at all times

when food is being sent to tables. They monitor thetimes on the tickets to ensure prompt service and make sure hot foodis hot and cold food is cold.

b. A Front of the house manager is required to check every tableafter they receive their meal to make sure everything is

to the customer’s satisfaction




D. Sanitation and Maintenance1. Cleaning/Sanitizing Methods:

a . Food-contact surfaces are cleaned prior to opening, every 4hours in operation and at closing every day.b . Use dishwashing detergents to routinely wash tableware,

surfaces, and equipment as needed.c. Periodically clean surfaces where grease is present with asolvent degreaser.d . Manually use abrasive tools to remove excess food and foreignmaterials from cooking utensils prior to disinfection.e. China, glassware, and all cooking utensils are sanitized in auto-chlor dishwasher.f . Dishwasher water reaches a minimum of 180 degrees F for atleast 30 seconds during washingg. Chlorine is the main chemical sanitizer used in the dishwasher h . Machine operated dispenser measures sanitizer to the proper

concentration, but testing kits are kept on hand and used periodically to ensure proper concentration.i. Floors are swept and mopped every night with proper chemicals.

j . Every two weeks an outside company comes in and cleans theline, storage areas and floors with a high pressure steam cleaningmachine.k . The entire lined is stripped, manually scrubbed, sanitized and allremovable parts are ran through the dishwasher at the end of ever night.

2. Equipment:a . 3 compartment sink is used to manually removed prior todishwashing. Hot water in all 3 compartments with detergent.b. Auto-chlor dishwasher uses hot water and chemical sanitizers todisinfect cookware and dishware.c. Equipment used in cooking is cleaned at the end of every night.d. Manually clean the equipments surface and around equipment,detachable parts are removed and ran through the dishwasher.Clean all non removable parts with sanitizing spray. Equipment isreassembled and let air dry.

3. Management: a. Front of the house manager visually inspects the dining room

periodically throughout the day.b. Back of the house manager visually inspects the kitchenthroughout the day.c. Kitchen manager checks and records the temperature of dishwasher periodically.d. Kitchen manager tests sanitizers to ensure proper concentrationat least once a day and is recorded on a log in the dish room.e. Kitchen manager visually monitors employees to ensure they arefollowing proper cleaning procedures during their shift.






scrubbed. Floor is mopped with chemical sanitizers beforereassembly.g. Cooler temperatures are checked and recorded every four hoursduring operation. Inner thermometer and outer thermometer are

both checked to ensure temperature is below 41 degrees F

h. All products located in dry storage are also on removable racksthat are at least 6” from the floor and 2” from the walls.i. Dry storage is cleaned the same way as the coolers but onlyquarterly.

2. Production:a. All raw products are handled only in one part of the kitchen atthe beginning of the flow to avoid cross-contamination.b. Kitchen manager periodically checks temperatures of completeddishes and holding temperatures of sauces and ingredients with theuse of a laser thermometer throughout operation.c. Any cooking utensils used to handle raw foods are never

allowed to handle cooked foods.d. Proper and frequent hand washing procedures are strictlyenforced in the kitchen.e. Hairnets and aprons are worn by all kitchen employees.f. Latex gloves are used when handling any raw materials.

3. Distribution and Service.a. All food runners, servers and bussers are required to come towork with clean uniforms.b. All front of the house employees follow a strictly enforcedfrequent hand washing policy.c. Anything used in distribution including trays, bus tubs and

pitchers are all cleaned, sanitized and if possible, ran through thedishwasher at the end of the shift.d. Entrees are served immediately after preparation to ensure theyremain at proper temperature.e. Once food has left the kitchen staging area, it never stops untilreaching the table.

4. Management:a. Kitchen manager visually inspects every dish before leaving thekitchen to ensure quality and safety.b. Kitchen manager randomly checks temperature of finishedentrees to ensure they have reached the proper core temperature.c. Kitchen manager monitors kitchen employees to ensure they arefollowing safe and sanitary methodsd. Floor manager monitors servers, food runners and bussers toensure they are following safe and sanitary methods.e. Kitchen manager checks and records temperatures of coolers andstorage areas on a regular basis.f. All managers monitor employees to ensure that a safe sanitaryworkplace is enforced.




IV. Output1. Daily meal/ticket count:

a. Monday: 150 entreesTuesday: 200 entreesWednesday: 250 entrees

Thursday: 300 entreesFriday: 450 entreesSaturday: 400 entreesSunday: 350 entrees

2. Customer Satisfaction:a. Evaluated through comment cards given at the conclusion of each meal. These cards evaluate the meal, service and atmosphereon a 1-5 scale and have an area for written comments andrecommendations.b. Determine satisfaction by return customers. A large portion of their client base is considered regulars.

c. Floor managers, kitchen managers and head chef all visit tableson a regular basis throughout the night to ensure patrons areenjoying their dining experience.

3. Profit:a. Goals are set based on budget, costs and projected business.b. There are goals set on a daily basis in order to encourageemployees and managers to work effectively.c. Goals are based on sales by day from the previous year.d. They also take into account weekends, holidays and things likefootball games when setting sales goals.e. Goals are set to project their profit for the day, month and year.They know that if they meet all of their goals by day, month andyear then they will reach their projected profit goals for that period.This allows them to judge where there goals need to be set in order for them to produce a profit after covering all other costs.

4. Employee Development:a . All employees are required to complete a minimum of a five daytraining process.b. Employees are educated on the menu and the ingredients and

preparation of each dish.c. Kitchen employees are required to be trained and able to work inall parts of the kitchen. Everyone in the kitchen should be able to

perform any job.d. Employees who desire a server job must first work as a busser and food runner before being promoted to server. This allowsthem to become familiar with the restaurant before they becomethe face that represents it.e. During the training process employees are given tests to assestheir knowledge on different aspects of the restaurant. Testsinclude the floor plan, menu, service standards and safety




standards. Employees are required to pass all tests in order tomove on to the next position.

5. Community Service:a. The restaurant participates in a large amount of communityservice.

b. The restaurant views this as a great opportunity to give back tothe community but also helps with getting their name out andindirectly advertising.c. Coastal Conservation Association is a charity that theycontribute to often because the owners and chef enjoy fishing.d. The head chef also donates a lot of food to events at hischildren’s school.e. The owner often donates food and services to cancer researchfundraising events.f. The restaurant asks distributors and suppliers to also donateitems to them that they will prepare for these events.

V. Analysis

The restaurant seems to be very efficient in their service and productionmethods. The dry storage area has some shelving that is made of woodand could probably be replaced. If they had a room where they couldgather all of their ingredients together in one place instead of taking themto their prep stations it would save time and probably cut down on productwaste. For the most part the restaurant seems to have all of their systemsin place


Documents

3019 System Audit-finished