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Management of Culinary OperationsPractical log book|
Weekly log report| Theme title: ChristmasWeek : 10Date : 29/11/12| Student role: - Identify job role and activitiesIris and I were allocated the position of bar staff on that particular night. Our job was to ensure the members of staff received their drinks order in a swift manner to ensure that customer satisfaction was maintained to the highest percentage at all times. Our task was to place the drinks order in the till in accordance with the correct table the guests were present. Print a bill for the waiting staff to produce to the customer and then of course dispense the preferred beverages to the member of staff who will in turn present these to the guests. Upon set up of the restaurant my job was to ensure tables had been correctly set tablecloths had been placed etc. | Note problems arising within allocated role and how you dealt with them:One notable problem was that all 80 guests were arriving at the one time which meant that all these guests wanted drinks at the one time which put the bar staff under a considerable amount of pressure to serve beverages effectively and efficiently and to the utmost of standards. Another key problem was the cocktail demonstration was not displayed to the team but had to be depicted to the bar staff whilst the guests were arriving.| Difficulties/problems identified using the key points noted in page 5 of Practical Handbook: a) Kitchen b) Restaurant c) BarBar: Again problems are stated above however, upon set up the glasses were extremely filthy and were not clean enough to be served to guests therefore most of the glasses had to be taken away again and cleaned to perfection.| Recommendations for improvement of operation:One huge improvement needed is that of once the restaurant has been set up to ensure all glassware, cutlery and crockery on the tables is of perfect standards and that the setup has also been completed in the correct...
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