Operating Polonia Restaurant Presentation

Assignment 3: Operating a Successful Restaurant: Polonia Restaurant. Presentation. Natalia Poplawska Strayer University HTM 310: Food and Beverage Operations Management Professor Israel Johnson March 14, 2016

Assignment 3: Operating a Successful Restaurant: Polonia Restaurant. Presentation.

Natalia Poplawska

Strayer University HTM 310: Food and Beverage Operations Management Professor Israel Johnson March 14, 2016

1

Hello. My name is Natalia Poplawska and this is my presentation of the assignment about operating a successful restaurant for the HTM310: Food and Beverage Operations Management. Operating Polonia Restaurant 1

IntroductionPresentations Objectives:

Restaurants concept Food safety planFood productionFood costs Staffing process

Operating Polonia Restaurant2

This presentation will cover the following objectives:Restaurants concept Food safety planFood productionFood costsStaffing process

2Operating Polonia Restaurant

Polonia Restaurant Restaurants Concept:

Family bonding time Cultural experience Ethnic food from Poland Greenpoint, Brooklyn,New York City


Polonia is a Latin word for people of Polish descent living outside of Poland. It will be oriented around the idea of spending time with family while engaging into a cultural experience. It will offer a menu with traditional Polish food and the dcor will be related to the history, architecture, art and folk of Poland. In addition, the Polish music by compositors such as Chopin, will be played in the background. It will be located in Greenpoint in Brooklyn, New York City. There is a large Polish population and specialty Polish ingredients are easily available.

Operating Polonia Restaurant 3

Food Safety Plan Hazard Analysis of Critical Control Points (HACCP) System:

Identifying hazards Determining critical control points (CCPs)Determining critical control limits (CCLs)Monitoring CCPs Taking corrective actions Establishing record keeping Establishing verifying procedures Operating Polonia Restaurant4

First of all, lets define the Hazard Analysis of Critical Control Points (HACCP) system. The Health Science Journal highlights the significance of this system. It points out that the HACCP is a form of a preventive food safety management system that could primarily contribute to the production of safe food and secondly to the avoidance of a significant high amount of financial costs . (Grintzali & Babatsikou, 2010, p. 91). It consists of seven steps that I will discuss next with regards to specific menu items in Polonia restaurant. The first step is to identify hazards and assess their severity and risks. For example, Tatar which consists of raw meat and egg yolks, is at risk of cross-contamination, therefore the ingredients need to be stored at the bottom of the refrigerator to eliminate the chance of contaminated juices dripping onto other foods. In addition, it needs to prepared away from fresh vegetables. The second step is to determine the critical control points. For example, if the employees in the kitchen are using the same cutting boards to dice vegetables and debone chicken for Rosol, I have to buy color-coded boards and knives to avoid the risks of cross-contamination. The third step is to determine the critical control limits. For example, all employees must wash hands between different tasks and disinfect their working areas. The fourth step is to monitor the CCPs. For example, I will do it for a month to see if the kitchen employees are using the color-coded cutting boards and if they are obeying the sanitation rules.The fifth step is to take corrective actions whenever monitoring indicates to do so. For example, if the employees are not washing their hands, they will be advised to do so and presented with consequences for not doing so. The sixth step is to establish record keeping system to document the progress. The seventh and final step is to establish verifying procedures. I will appoint a committee to meet regularly and evaluate the progress. Operating Polonia Restaurant 4

Food Production Ros:

Receiving Storage Production

Pierogies:


Rolada:



Ros is a soup made out of chicken and beef broth with carrots and thin angel hair pasta.The receiving process here will include meats and vegetables being delivered at 8 A.M. so the cooks will have several hours to cook it before serving it at lunch time. The receiver will get a copy of the order to assure no ingredient was forgotten and to be able to check for quality and quantity. The storage process will be assisted with a spreadsheet to track the inventory. For this specific meal, all the ingredients need to be processed immediately.The production process will be assisted with a production sheet that has a protein listed on the top and is followed by the list of vegetables. The cooks should clean the meats and vegetables, cut them, prepare the large pots with water and pasta to be added later. Then they should follow the right order of placing the ingredients in the pot and simmer them overtime. Next, Pierogies are dumpling with different kinds of stuffing such as potatoes, onions and cheese, sour kraut, mushroom, spinach, meat, and even fruit. The fresh ingredients should be delivered early in the morning as this dish takes a lot of time to make. The potatoes should be stored in a dark room, the rest of the fresh produce should be stored at the temperature between 37 and 40 F. As for the production procedures, the vegetables should be cleaned, peeled, and cooked. Next, they should be chilled while the dough is being prepared. Lastly, the stuffing and the dough should be combined, cooked.Finally, Rolada is a Silesian meal consisting of a beef rolled up and stuffed with ground pork and vegetables. The meat should be delivered the day before so it can marinate overnight. It should be stored at the bottom shelf of the refrigerator to prevent the contaminated juices from dripping down onto ready to serve food. The next morning, the meat should be taken out, combined with vegetables, and cooked on low heat for several hours.

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Food Costs Operating Polonia Restaurant6Name EDCMPFC%Ros$22.50$5.0030%Pierogies$8.75$20.0043%Rolada$13.00$40.0032%

To make a pot of Ros the cook would need half a chicken with bones at $10, a pound of T-bone steak at $6, vegetables at $4, (three carrots, one parsley root, one onion,) angel hair pasta at $2, and a mix of herbs at $0.50. These ingredients add up to $22.50 and the pot will make 15 servings thus the edible plate cost (EDC) for this item is $1.5. By dividing it by the menu price (MP) of $5 the food-cost percentage (FC%) equals 30%. To make 12 servings of Pierogies, the chef would need: flour at $2, potatoes at $3, cheese at $2, onion at $0.75, sour cream at $1. This would give a total EDC of $8.75 and divided by the menu price of $20.00 this menu item would result in FC% of 43%. To make Rolada, the chef would need top round steak $9, ground pork at $1, vegetables at $1, marinade and spices at $2. This would add up to an EDC of $13.00 and divided by the MP of $40.00 this menu item would result in the FC% of 32%. Operating Polonia Restaurant 6

Staffing the Restaurant Kitchen manager:

Recruitment Pre-employment testingInterviewing Selection Server:

Recruitment Pre-employment testingInterviewing Selection


A kitchen manager is responsible for all food preparation and supervision of the kitchen staff. He or she must have deep knowledge of the food preparation and good food standards. He or she should know how to work with people and assign tasks to them. The recruitment for this position will be done through job offerings on the restaurants website, social media page, and the local newspaper. There will also be opportunities for internal promotions.The pre-employment testing will include psychological test to determine the candidates personality, intelligence, motivation, and interpersonal communication skills. The interviewing will consist of open-ended questions that give opportunities to elaborate and demonstrate skills and knowledge.The selection will be done after a careful review of the candidates profiles and interview answers. This will help me determine the eligibility and suitability of a prospective employee. I will choose a manager who shares the values of my company, knows how to work with people and is has the skills helpful in achieving success and profitability of my restaurant.There will be slight changes in hiring a server. Some additional recruitment sources will include colleges and high schools as teenagers and young adults are often interested in part-time jobs as servers. Some additional tests for this position will be substance abuse test and honesty tests. Since servers will have access to the alcohol supplies, they might be tempted to consume it on the job. By testing the candidates beforehand, I will assure that I dont lose my license to serve alcohol because of my employees abuse. By conducting an honesty test, I will prevent possible employee theft and lowering the morale. The interview process for a server will consist of questions about previous experience and it will measure communication skills. Servers need to have experience in the industry and they need to be able to effectively communicate with the guests and the supervisors. I will choose an employee who is punctual, honest, and reliable. After all, the server will be the person who reflects the companys mission and vision in their work and interaction with the guests. Operating Polonia Restaurant 7

Summary The importance of the HACCP system

The importance of following the right food production procedures

The importance of estimating the food costs

The importance of hiring the right staffOperating Polonia Restaurant8

Systematic identifying and controlling hazards related to the outbreaks of food borne diseases will produce safe menu items, protect the employees and the guests from possible illnesses, and hence prevent profit loses that could arise from a decrease in sales, employees sick leaves or even lawsuits. Knowing the production procedures in detail and before cooking the meal is very important to make the restaurant operations efficient. Outlining them to the cooks and preparing spreadsheets will make them ready and confident when the time to prepare the food comes. Estimating the food costs is very important in budgeting the restaurant. Outlining the expenses and calculating the menu prices before opening the restaurant will help manage its finances better. The staffing process in the restaurant business is very important, as the employees make the company, they are its building blocks, and they are the ones who take care of the guests. I have to assure that I select the right people for the jobs, meaning people who share my values and who are willing to cooperate with me rather than be in a conflict with me. Careful interviewing and testing will result in finding the best employee who will contribute to the restaurants success. Operating Polonia Restaurant 8

References Feinstein, A. H., & Stefanelli, J. M. (2011). Purchasing: Selection and procurement for the hospitality industry (8th ed.). Hoboken, NJ: John Wiley & Sons.Grintzali, G., & Babatsikou, F. (2010). The significance of the application of Hazard Analysis Critical Control Point System in hospital catering.Health Science Journal,4(2), 84-93 10p.HACCP. (2015).Food safety management. British Baker, 1-4.Schmidgall, R. S., Hayes, D. K., & Ninemeier, J. D. (2002). Restaurant financial basics. Hoboken, NJ: John Wiley and Sons.Walker, J. R. (2014). The restaurant: From concept to operation (7th ed.). Hoboken, NJ: John Wiley & Sons.Wienclaw, R. A. (2010). Employee Selection.Research Starters: Business (Online Edition).


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Operating Polonia Restaurant Presentation