Since 1972 the Australian Open has been held in Melbourne, Victoria. The tournament is held in Melbourne in the Australian summer, in the last fortnight of the month of January; an extreme-heat policy is put into play when temperatures reach dangerous levels. The tournament was first known as the Australian Championships, and then in 1969 became the Australian Championships, in 1927 Australian Open. Since 1905, Australian Open has been staged in five cities in Australia and New Zealand as follows: Melbourne (55 times), Sydney (17 times), Adelaide (14), Brisbane (7 times), Perth (3 times), Christchurch (1906), and Hastings (1912). Although in 1905, the game does not specify a Grand Slam title, until 1924, by the International Lawn Tennis Federation Conference in 1923. Event structure of the Commission to change the game, including the then planting.
A foodservice director/system has many options for food production and service. Most foodservice directors inherit a foodservice system, but may make modifications to that the system or select and build a new system. The planning process will be lengthy and very complex in the number and types of plans that will be required.
Food Services System
For the menu that is a primary control of the food service system, and it is a sales tool for the operation. Food service director also has many options for food production and food service. When planning the menu, the menu planner must be knowledge in foods, management and finances.
For food, (1) This system can makes customers think of fresh and homemade food products, which mean they really want the food equate with quality. (2) Food production provides the opportunity to have more quality control in the food served, including the consistency of products throughout many service sites. (3) Must be know the yields and food recipe, if do not know the recipe, how can make the food for customers? If menu planner do not know preparation, plating, service and equipment, how can they control the restaurant or employee?
For finances, (1) lower food and supply costs can be significant cost savings from purchasing food and supplies in the very large quantities needed for one very large operation rather than for several smaller operations (Berry, 1998). Also, most food will be purchased near end of the food processing continuum, where food costs are lowest. (2) Labor costs and total number of employees can be reduced significantly using central food production. The high production quantities provide opportunities to increase productivity. This is an especially important selling point in today’s environment where labor is scarce and expensive. (3) Also the Large centralized facilities provide the opportunity to have a great deal of purchasing power. Supplier/vendor issues such as delivery schedules, order size, quality control, and return policies may be reduced or eliminated. Vendors often make deliveries to only one location, which also can save money in purchasing. Purchases such as milk and bread probably still will be delivered to the individual schools. Some operations may negotiate with a prime vendor to deliver some items directly to schools while still getting pricing based on overall purchases in the district.
For Management, (1) Some of the equipment and processes in a central food production facility require more technical skills than are needed in a conventional foodservice system. For example, bakers may be needed to complete the more complex quantity baking that would be done. (2) If equipment fails, the impact is far greater for a central production facility than if a piece of equipment failed in a school kitchen. Efforts will be required to reduce the downtime of equipment. Preventive maintenance will be extremely important. Maintenance personnel dedicated to a facility is essential.
Type of food services
In Australian open, fast food is the best way for this event. Fast food can be prepared very quickly and provide long-term food (Fast Food Facts, 2011). While any meal with low preparation time can be considered fast food, typically the term refers to preheat or pre-cooked ingredients in restaurants or food stores, and served customers in the packaging in the form of take-out/take-away.
Food quality of food, consumer acceptance of the quality characteristics. These include external factors, appearance, texture, and flavor; such as the level of federal standards and internal factors. Also food quality is an important requirement for food production, as food consumers are vulnerable to any contamination in the manufacturing process possible (Luning, 2010). Many consumers also depends on the production and processing standards, in particular, to know what ingredients, present, due to diet, nutrition requirements, or medical condition. Ingredient quality, there are also sanitation requirements (Tan, 2009). It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.
Food safety and hygiene
Food safety and hygiene are critical to our health. From purchasing and preparing food to cooking and dining out, eating right begins with eating safety (Center for Environment and Health Systems., 1996). The Centre for Food Safety maintains vigilance over local and overseas food incidents assesses their local impact and issues timely food alerts to the public. It also provides a dedicated "Consumer Zone" with comprehensive information on food safety and nutrition arranged in a well-structured manner. (Centre Food Safety - Consumer Zone, 2011). Before or after cooking or prepare food, need to keep the environment clean, wash the walls, floor, and ceiling regularly. Also need to keep rubbish bin covered to avoid rats and cockroaches.
People who work with food, they should be wash their hands, using warm water and liquid soap and dry using disposable towels or air, their hands regularly when handling food and after using toilet. (Safety and Health - Food Hygiene Procedures, 2003)
Work design is planning the job to employee. They design has developed program procedures that are consistent with overall district policy. Also, the appropriate for the size of district, central staff procedure manuals have been developed to cover key areas of responsibility and communicate management intent, and they need to developed a procedures manual for cafeteria managers that covers essential areas of responsibility and communicates management intent, such as key areas include, at a minimum, cash control, receipt of goods (Springfield, 1999), inventory procedures, production record keeping, sanitation and food safety, employee safety, emergencies in case of injury, and ordering of food and supplies etc.
First, the high food cost are purchased at the complete or nearly complete end of the food processing continuum, most of the labor in preparing the product is already done. This increases the food cost of the product compared to preparing the menu item from scratch a little or no end of the food processing continuum. Second, the menu variety may be limited, while the variety of prepared menu items has increased in long time, there still is not the variety of items that can be prepared in a conventional, and ready to prepared new foodservice system (Unklesbay, 1977). Third, availability of menu items—the continued availability of menu items may be a problem for cycle menus. Some foodservice directors have included items on their menus only to find that the product has been discontinued, reformulated, or no longer carried by the distributor from whom they purchase (Unklesbay N. ).
Australian Open is one of the biggest events in the Melbourne. Fast food is the best way for this event. They are fast, cheap, and bigger; more choose and always keep cooking and keep hot, like fish and chips, pizza, hot dogs, dum sum etc.
Berry, B. &. (1998). A guide for purchasing foodservice. USA: University, MS: The National Food Service Management Institute. Center for Environment and Health Systems. (1996).
Centre Food Safety - Consumer Zone. (2011, 1 31). Retrieved 2009, from Centre Food Safety: http://www.cfs.gov.hk/english/consumer_zone/consumer_zone.html Fast Food Facts. (2011, 5 13). Retrieved 5 13, 2011, from Young Womens Health: http://www.youngwomenshealth.org Luning, P. (2010, 5 1). Food Quality Management. Retrieved from Food Quality Management: http://www.pdq.wur.nl Personal Hygiene and Food Safety. (2010, 11 18). Retrieved 1999, from eHow.com: http://www.ehow.com/facts_7360676_personal-hygiene-food-safety.html Safety and Health - Food Hygiene Procedures. (2003, 12). Retrieved from Safety and Health: http://www.safety.uwa.edu.au/policies/food_hygiene_procedures Springfield, V. (1999). Food and Drug Administration. National Technical Information Service. Tan, J. (2009). Sensing and Instrumentation for Food Quality and Safety. Unklesbay, N. (1977). Foodservice systems: Product flow and microbial. Columbia: University of Missouri. Unklesbay, N. (n.d.). Monitoring for quality control in alternate foodservice. Journal of the American Dietetic Association , 423-428.