The objective of this report is to look at information based decision making and demonstrate how the decisions have been made. I will look into what sources of data is needed to generate the information required for effective decision making. The information gathered is then analysed and presented. The investigation is based on the effectiveness of student use or training within in the educational environment of purchasing a Pacojet. Pacojet is a professional kitchen appliance that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing “(Wikipedia, 2012). The recommendation which will be made to the Hospitality Head of Department where the decision making process responsibility lies is; Pacojet is a modern piece of equipment used in restaurants worldwide. Students with access or experience with a Pacojet would be beneficial in the hospitality industry as the students’ knowledge would enhance creativity within themselves and in the long run save their future employers training costs. Pacojet is versatile with ingredients, produces a superior end product, saves time with labour, raw material and if operated efficiently the Pacojet would pay for itself within three months.
“Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No matter what the season, your culinary creations will be complimented for their intense, natural flavours.” (Studios, 2012) As gaining personal experience with the Pacojet while working within the industry, sharing my experience with the students during practical classes verbally and with diagrams does not effectively engage the students with the learning experience. Having comparable products within the practical class where the students could make the items themselves using two processes, one being the Pacojet. The products would then be compared visually, taste and the cost effectiveness thus enhancing the learners experience with in the practical kitchen. The data sources used were chosen because as the information needs to be fit for purpose. It needs to be relevant, current, adequate, timely, reliable, and of course cost effective.
There are two types of information that can be collected; primary and secondary. Primary information is data collected first hand whilst Secondary information is published data and the data collected in the past or other parties. The primary information selected in this report is survey replies from experienced Head Chefs working within various areas in the industry, as well as information gathered from the manufacturer and suppliers. The secondary information that has been collected are various types of media releases related to the year 2012, also articles discussing key equipment changes within the kitchen when updating or starting new. Additionally case studies and personal recommendations on purchasing Pacojet equipment have been resourced as well. Quantitative information is data that is numerical information (numbers). The Quantitative data gathered is the data gathered from the survey replies, also the data on the Pacojet cost, as well as the pay back calculation in relation to sales and profit. The qualitative information is, “data that approximates or characterizes but does not measure the attributes, characteristics, properties” (Dictionary, 2012) The qualitative information collected is the non-numerical details such as the survey results before being graphed and just based on an individual opinion. Also the operation information on the Pacojet and additionally case studies and personal recommendations While collecting, analysing and storing data legal requirements must be adhered to. The key...