Assignment:
ASSESSMENT
Part A: Assignment You have been recently appointed manager of a new restaurant and you have been asked by the owner to provide an operational plan for its operation. Students must prepare all the required plans and relevant documentation listed below. The trainer will act as the owner and you must folloii histher directions as per each step in the process and documents must be reviewed with the trainer prior to final submission.
Operational plan Design an operational plan in order to complete everything ready for the restaurant open on time. You have been allocated 3 people to delegate to in order to assist he project: Jane, David and Michael (NOTE: they are just temporarily assisting and will not be working in the restaurant. A list of all tasks required with timelines and to get the restaurant up and running on time is initially required including (the deadline will be the due date for this assignment and your timeline must incorporate dates up until then):
• The restaurant has been purchased with most equipment already in place however you are required to purchase more equipment for the operation. Provide 3 quotes each for the following pieces of equipment:
• 1 Combi oven,
• 1 X 6 burner stove top,
• 150 Main course plates.
• 150 entrée plates,
• 150 soup bowls and
• 1 X 2 Litre capacity sorbitiere
• Report with a description of the menu style required
• A chart describing the proposed hierachial structure for front of house and back of house (NOTE: It has been projected that the restaurant should serve an average of 170 meals per day).
• Write the recruitment requirements for hiring of staff for front of house and back of house including minimum qualifications for each role.
• Write a job advertisement for a short order cook including the propose job description.
• Design an induction form for new staff
• Write a report regarding how you will handle delays from suppliers that could impact the restaurants proposed opening date Design a performance evaluation form with questions relating to a kitchen staff member's common key performance indicators.
Part B: Observation
Conduct a performance evaluation
You are to spend a shift at kitchen and the trainer will pair you up with 1 student conducting their kitchen class. With the performance evaluation form you designed in part A of this assessment at the end of the shift after observing your partnered student you are to conduct a performance evaluation with the student. This will take approx. 10 minutes and you are to rate the student based on each relevant section in your evaluation form then, take feedback from the student, discuss with the student how they can improve their efficiency in the kitchen, note down the key points from your discussion in the comments sections then hand in the fully filled in performance evaluation form to the trainer. The trainer will be observing your perfomiance during the process and it must be conducted to industry standard.