THEORY

QUESTION NO: 1
Hotel/Restaurants hierarchy, decision making tree

ANSWER
Organizational hierarchy of large restaurants consists of top
to bottom positions and they are as follows and their
responsibilities:
General manager
Its the top most position in a restaurant.
The main responsibity is to overseeing all
administrative functions in an organization.
His main concern is to minimize the cost and
maximize the profit of a hotel/ restaurant business
to survive in the hotel industry.
Secretary
He is typically charged with maintaining the General
Managers schedule.
He is responsible for booking meeting and
appointments

Assistant general manager

He is responsible for supporting general manager in the
management of the entire organizations operation.
He is also responsible to meet the performance and profit
meets.

 He is also responsible to manage and oversee all safety

procedures.

Executive chef
The duties performed by an executive chef includes following
To reduce cost as much as possible.
Responsible for keeping tracks of kitchen operations and
expenses.
Report food and beverge manager.
Responsible for ordering supplies
Responsible for creation of meals and recipes
Update on new technology and trends in dining
Assistant executive chef
Responsible for helping executive chef tasks.
Help executive chef in designing of menu, testing recipes,
labor requirement ,
Training staf
Checking food quality and standards.
Ordering and production of menu.

Executive sous chef

Supports executive chef in implementing and maintaining
food production standards.
Operate kitchen operations and its employees.
Overseeing sanitation.
Responsible to meet the eating trends.

Sous chef
Responsible for planning and directing food operation in the
kitchen.
Responsible for staf scheduling.

Chef de party
Incharge of a single section that may b frying section.

Garde manager
Responsible of cold section in the kitchen.
Responsible for cold meat department thats is fish and
seafood
Responsible for looking salads, salads dressing, cold soup
appetizers etc
In bufet service garde manager is responsible for cold food
preparation and garnishing.

Pastry chef

Responsible for making deserts, pastries and all baking

items.
Assistant pastry chef
Assists pastry chef
In charge of a pastry department
Responsible for overseeing all biscuits, puddings, pastries
and deserts.

Chief steward
Responsible for kitchen crockery and equipment check and
balance.
Responsible for dish washing and cleaning.
Order all kitchen utensils properly.

Food and beverage manager

Responsible for three main operations that is
Restaurant manager
Banquet manager
Beverage manager
His responsibility is to control their cost and maximize profit.

Accountants
Responsible is to check the financial capability of a hotel
Reduce and control cost
Report to the executive chef

Hierarchy of a small restaurant

General Manager
Assistant general manager
Executive chef
Sous chef
Grade manager
Pastry chef

Food and beverage manager

Restaurant manager
Beverage manager
Banquet manager

Human resource manager

Journalist
Cashier
Purchaser
Cost controller
Store keeper

Question no:2
Chef and purchase manager KPIS and priorities?

Answer
Key performance indicators (KPI) for restaurants/hotels
are the following in which every hotel has to focus to
ensure quality standards and to keep the record of every
cost and expenditure so that they can maximize profit.
1. Staff and employment KPI
Wage cost percentage
Total labor cost percentage
Average hourly pay
2. Kitchen management
Food cost percentage
Food cost per head
Kitchen labor percentage

3. Front of house and restaurant manager

Total sales per head
Number of customers
Seating efficiency
Customer satisfaction

4. Bar and cellar management

Sales per head
Gross profit on sales

 Average profit on sales

5. Sales and marketing

Booking
Sales per head
Response rate
Number of customers
6. Management of finance and administration
Cash position at bank
Sales and cost
Administrative labor cost
Tax owned
Return on investment
Total account payable
Relationship between chef and purchase manager

Developing a restaurant purchasing strategy

Forecasting level of demand for services
Keeping a constant check on stock levels
Identifying potential suppliers, visiting existing suppliers and
building a good relationship with them.
Checking the quality of service provided
Forecasting price trends and their impact on future activities.

Question no: 3
Current supplier landscape for various ranges (red meat,
poultry, vegetables, commodities, brand grocery, cleaning
and hygiene ranges etc.)

Answer
It is essential to purchase food from an approved supplier who has
determined a commitment to high standards of food hygiene.
Controls to minimize hazards from supplies/suppliers
Select the least hazardous material e.g. pasteurized egg and
ready prepared vegetables.
Specify the standard and quality of product requires
including the delivery temperature

Supplier should be kept in mind the following points while

purchasing

RED MEAT
1. Well butchered
A skilled butcher who cares about the quality of his products
will usually well butchered the meat.
The cuts of the meat should also be smooth with no ragged
edges or taking care about uneven sections

2. Color

 Color can vary depending on the particular cut or which

animals is coming from
Fresh meat should have a rich eye catching color
3. Texture
Look for how tight and uniform it looks that if the fibers
are broken very loose or uneven. This is the sign of poor quality of
meat

POULTRY
While purchasing the poultry product the supplier should keep the
following point in minds
The cleanliness of the slaughter house indicates the quality
and hygiene of the meat.
Always purchase poultry product in last.
If purchase from store poultry and meat should feel cold to
touch.
Do not purchase products that feel warm as it indicates the
product has not stored at proper temperature.
Choose packages that are tightly wrapped and have no tears
or punctures. Be sure the packages do not contain excessive
liquid, which can be an indication of temperature abuse or
excessive storage. For vacuum-packaged products, be sure
that the seal has not been broken and that the package is
not leaking.
Purchase meat and poultry products by the sell-by date. If
you purchase meat and poultry products on or within a day
or two of the sell-by date, prepare or freeze the product right
away.

VEGETABLES

There are some points to keep in mind while purchasing

vegetables

Look for their color

Texture
Appealing surfaces
Green leafy vegetables should be purchased with great
care that they must be look fresh

CLEANING AND HYGIENE RANGES

Good hygiene practices

Efective waste management
Efective pest control
Competent staf
Efective cleaning

CHECKS

Dates codes
Condition of food
Temperature of food
Condition of packing
Condition of canned foods
Conditions of vehicle/driver

Food contamination by

Food poisoning bacteria

Harmful foreign bodies which live within the food can occur from
multiple sources. These microorganisms commonly called germs.
Pathogens are the microorganism is harmful to humans when they
reach a high level in food.
Control:

Handling raw food and fresh food.

Handling food with your hands, rather using equipment.
Cooking food with proper technique to kill germs.
Reheating food
Fish and poultry (63 degree or above)
Beef and other hot food (60 degree or above).
Cold food (4 degree or below)

Physical contamination
Foreign bodies which are harmful that is glass nails stones.
They may cause cuts, broken teeth, chocking and burning.
Control:
start with satisfactory design, construction and
maintenance,
old, worn, damaged equipment should be replaced
Easily removed by visual inspection of food.

Chemical contamination

 Natural occurring chemical poisonous in foods that may be

plants such as mushrooms
Chemicals added via water
Agriculture chemicals from soils, plants and animals.
Chemical added during food processing (additives, cleaner
etc.)

Control:
Purchasing from an approved supplier
Covering food and protecting it from contamination.
Having an allergen awareness to prevent cross
contamination from allergens
Separate chemical storage area away from food.
Correct cleaning procedures.

References

Book of certificate in professional cookery

Wikipedia
http://www.meatsafety.org/ht/d/sp/i/26023/pid/26023
http://www.profitablehospitality.com/public/88.cfm