Item Prepared: Work with one or more cold food production workers to learn job descriptions, flow of work, how the menu items are prepared and served, and needs for further training or process improvement. Document a specific menu item you prepared. Record the temperature of a product when it goes into the refrigerator or blast chiller. Record how long it took for the product to cool to the appropriate temperature. Evaluate the menu item you were involved in preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures you observe. Take your notes and write a brief report of the actual experience based on the following criteria: 1. Pre-preparation 2. Preparation 3. Compare menu item to diets it is used for by completing a nutritional analysis 4. Temperatures during and after preparation. 5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from production through delivery) 6. Waste disposal (what happens with leftovers) 7. Final cost of menu item (prepare a complete calculation of food cost and profit) 8. Suggest alternatives or possible improvements for completing tasks and accomplishing the work associated with this menu item. 9. Justify the way this food is produced. Consider the economics (would it be cheaper to buy it than to make it when food and labor costs are considered) and quality (would quality be better or worse if purchased than the way it is currently done).
Item Prepared: Work with one or more cold food production workers to learn job descriptions, flow of work, how the menu items are prepared and served, and needs for further training or process improvement. Document a specific menu item you prepared. Record the temperature of a product when it goes into the refrigerator or blast chiller. Record how long it took for the product to cool to the appropriate temperature. Evaluate the menu item you were involved in preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures you observe. Take your notes and write a brief report of the actual experience based on the following criteria: 1. Pre-preparation 2. Preparation 3. Compare menu item to diets it is used for by completing a nutritional analysis 4. Temperatures during and after preparation. 5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from production through delivery) 6. Waste disposal (what happens with leftovers) 7. Final cost of menu item (prepare a complete calculation of food cost and profit) 8. Suggest alternatives or possible improvements for completing tasks and accomplishing the work associated with this menu item. 9. Justify the way this food is produced. Consider the economics (would it be cheaper to buy it than to make it when food and labor costs are considered) and quality (would quality be better or worse if purchased than the way it is currently done).
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 21P
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Transcribed Image Text:Item Prepared:
Work with one or more cold food production workers to learn job descriptions, flow of work, how the menu items
are prepared and served, and needs for further training or process improvement. Document a specific menu item
you prepared. Record the temperature of a product when it goes into the refrigerator or blast chiller. Record how
long it took for the product to cool to the appropriate temperature. Evaluate the menu item you were involved in
preparing. Follow the product and process to completion and utilize resources to correct any wrong procedures
you observe. Take your notes and write a brief report of the actual experience based on the following criteria:
1. Pre-preparation
2. Preparation
3. Compare menu item to diets it is used for by completing a nutritional analysis
4. Temperatures during and after preparation.
5. Tray service to patient or guest (how it looks, holds up, appropriate temperature maintained from
production through delivery)
6. Waste disposal (what happens with leftovers)
7. Final cost of menu item (prepare a complete calculation of food cost and profit)
8. Suggest alternatives or possible improvements for completing tasks and accomplishing the work
associated with this menu item.
9. Justify the way this food is produced. Consider the economics (would it be cheaper to buy it than to make
it when food and labor costs are considered) and quality (would quality be better or worse if purchased
than the way it is currently done).
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