Group Project Notes

Name of hall: Tidal wave café Number of people It will seat: 100. We decided on Dining Hall C based on the information given. It proved to be the most reliable since it was the most consistent. This one had the best overall cleanliness, quality, and customer service compared to the other dining halls. Our dining facility is called Tidal Wave Cafe, inspired by the University of Alabama's catchphrase Roll Tide. Our capacity is 100 individuals, and we serve both faculty and students. At Tidal Wave Cafe, we have established the following criteria for quality: 1. Will always try to satisfy customers' needs for high-quality dishes and services, considering the clientele. 2. Ensuring the safety of our food products and operating services, such as food storage, preparation, and service, as well as cleanliness in the kitchen and dining rooms. 3. Is willing to abide by regulatory authorities 4. Will pursue waste reduction in the facilities and offer sustainable food options. 5. Protecting products from bad weather or other circumstances. Mission Statement: We are here to make Alabama's students, instructors, and staff feel at home while they are away from home by providing the most excellent home-cooked meals. Tidal Wave Cafe ensures client happiness by making our kitchen feel like home and strongly emphasizing customer service. Vision Statement: The goal of Tidal Wave Cafe (Hall C) is to constantly provide excellent eating experiences while being the dining hall that University of Alabama students and faculty prefer. Six Step Problem Solving Discipline Approach (for developing a CQI Plan): Step 1: Identify the Needed Improvements: The adequate replenishment of food and the facility's general sanitation appear to be the main problems. The presence of flies in the facility, together with trash and food scraps on the floor and tables, raises serious concerns. Step 2: Determine All Potential Causes The potential causes might begin right away by making sure that managers are hiring employees who are qualified for the position. Since most other facility areas operate efficiently, the problem is more with quantity than quality. Both problems could be the result of a workforce shortage. Increasing staff or rearranging scheduling might be advantageous. Steps that might be performed to enhance the environment for customers include ensuring a manager or shift leader is present for each shift and working around the staff members' schedules.

Step 3: Develop CQI Action Plan  Cause: General cleaning problems, such as food and debris on tables, garbage on tables, full trash cans, and dishes piled to the brim in dish bins, cause a lack of cleanliness. o Particular issues that require attention: Ineffective management, the need for more employee training, a lack of employees, and a lack of cleaning standards  Establish cleaning procedures for what will be cleaned, where it will be cleaned, who will clean it, and when it will be done.  Determine whether you need more employees, and if so, hire them.  Staff should get ongoing cleaning protocol training.  Create a cleaning checklist that staff members must check off at specific checkpoints throughout the day and bear the manager's signature. Additionally, the manager will perform spot checks. For garbage, table, and dish bins, every 15 minutes  In cases where it is necessary, the manager notes the employee receiving corrective feedback.  if necessary, retrain your staff.  Causes: Flies hovering around trash cans areas that require attention: o Area that requires attention: Poor managerial oversight, a lack of employees, the need for extra employee training, and a lack of cleaning procedures.  Retrain or educate employees about cleaning standards.  Establish a procedure to ensure that cleaning guidelines are followed.  Regular pest treatment is best.  The right staff changes.  Cause: Chips are served with people's hands. o Area that requires attention: the absence of notice instructing customers to only use utensils for serving and to avoid putting their hands in the chip bins.  Always provide the proper serving utensils.  For garbage, table, and dish bins, every 15 minutes  In cases where it is necessary, the manager notes the employee receiving corrective feedback.  if necessary, retrain your staff. Lack of Food Being Replenished:  Cause: Empty food trays o Specific areas needing addressing: Insufficient staff, poor managerial control, lack of policy, lack of food to replenish.  Create a policy to ensure food trays don't become empty, including a staff member responsible for checking tray levels every 15 minutes during mealtimes and a manager conducting spot checks to ensure this is completed.  Maintain proper staffing.  Keep an adequate amount of food stocked. Step 4: Implement CQI Action Plan:

Step 5: Evaluate Measurement Outcomes for Program: Measures to assess the efficacy and quality of our improvement Utilizing surveys to get internal and external input from employees and consumers will be used to evaluate the Program. The Program's success will be measured by the percentage of participants who provided positive comments. 95% program success will be deemed successful, while we will constantly work toward achieving 100% staff and customer satisfaction. We will implement timetables in addition to our feedback measurements to guarantee that protocols are followed effectively and efficiently. The schedule calls for employees to check on each designated dining room area every 15 minutes to ensure it is still clean and sanitary and that food is always accessible. Staff members must have the manager on duty sign the checklist for each cleaning schedule after inspecting and replenishing/cleaning these locations. This manager will also monitor these regions daily to ensure that every task is completed following protocol. To ensure the Program's success, we will routinely carry out weekly, biweekly, and monthly checks to assess issues like initial training, re-training of protocols, sufficiency of staff in various areas of our facility, and availability of resources to ensure availability for customers and stay within reasonable food cost limits. Step 6: Standardized CQI Process: Our Program Policy and Procedures: The Tidal Wave Cafe is dedicated to enhancing every aspect of its business. To ensure we are giving our consumers the best possible service, we will systematically assess the effectiveness and quality of our initiatives. Overall Cleanliness: There will be a cleaning schedule with a checklist that the manager must complete and sign. It will also specify which employee is in charge of each procedure, its locations, and the deadlines by which it must be carried out. Each employee will be required to clean their assigned area daily following our cleaning policies based on ServSafe policies. Every month, the manager will examine whether enough personnel were on hand to meet our cleaning expectations and criteria effectively. Regular monitoring will occur during the training day to take corrective action if necessary, and monthly training to review the protocols and introduce them to potential new employees. We'll put signage in our dining area to discourage people from putting their hands in the chip containers. Please DO NOT place your hands in the chip bin; instead, use serving utensils. The

signs will be clear and concisely written. Specific personnel will receive training to ensure the utensils are in the bowls. Lack of Food being replenished: Every 15 minutes during mealtimes, a designated employee will go to the area with a checklist and note what must be replaced to keep our food trays full. The relevant person will then be instructed to refill and restock what was lacking. In addition to weekly check-ins for the employee in charge, there will be a monthly check-in to see if more staff is needed to finish this duty. Food quality will also be assessed every two weeks to ensure adequate food is purchased and cooked for our patrons. With our budget and needs in mind, we will act as necessary. Inefficient stocking of serving lines Food spaces are dirty and not organized. Training