Restaurant Operations 7 Learning Outcomes After Reading and Studying This Chapter, You Should Be Able To: • Identify Key Aspects of a Restaurant Manager’S Job
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Culinary Arts and Restaurant Management
COT R191G – General Cooperative Paid 1-3 Units CULINARY ARTS Work Experience Corequisites: Concurrent enrollment in at least one other course Associate in Science Degree Hours: 4 - 13 weekly Certificate of Achievement General Cooperative Paid Work Experience is for work training that is not This program prepares students for entry-level positions as a culinarian, necessarily directly related to the major. Each unit of credit requires 75 hours baker, or food service manager trainee. In these positions, employees are of paid employment during the semester. General Cooperative Paid Work required to prepare menus, requisition supplies, supervise equipment, Experience is available to all students, regardless of major or educational maintain varied records, and coordinate data with accountants and others plans. Course may be taken four times. A maximum of 6 college units may be in the organization. earned in General Cooperative Paid Work Experience. Concurrent enrollment in at least one other course is required. Course is offered Pass/No Pass (P/ REQUIRED COURSES: UNITS NP) at student’s option. CRM R100 Introduction to the Hospitality Industry 3 Transfer credit: CSU CRM R102A Quantity Food Preparation 7 COT R191V – Occupational Cooperative Paid 1-4 Units CRM R102B Food Preparation Management 4 Work Experience CRM R102C Catering Techniques 4 CRM R103A Baking Techniques 6 Prerequisites: Completion of or concurrent enrollment in one course in the CRM R104 Sanitation & Environmental Control 3 discipline and instructor approval CRM R105 Gourmet Cooking & Garde Manger 4 Hours: 4 - 17 weekly Cooperative Paid Work Experience-Occupational is for work training that CRM R106 Nutrition in Food Service 3 is directly related to the major. -
Moving Up:Turning a Line Cook Into a Sous-Chef
9/23/2015 Moving Up:Turning a Line Cook Into a Sous-Chef http://www.restaurantowner.com/members/2073print.cfm Moving Up:Turning a Line Cook Into a Sous-Chef by Joe Abuso Developing your current staff is one of the most important and smartest things that you, or any restaurateur, can do. Finding good people is hard enough to begin with, and keeping them around can sometimes be even harder. One of the easiest ways to attract the kind of workers you need is to be able to promise that the position you're offering them is not a stagnant, dead-end proposition. One way to keep them on your team is to make good on that promise. The best personnel want to progress through their careers by being given the opportunity to learn, grow and take on more and varied responsibilities. Hiring from within to fill midlevel management positions has many advantages over bringing in new people: You already know that they are reliable and get along with the rest of the crew; they understand the company culture, product and expectations; it's good for overall morale to see that hard work is rewarded; and lower training and administrative costs are some of the biggest. Of course, if you haven't been successfully grooming your entry-level workers for bigger and better things, you won't have the option to promote a current employee rather than placing a want ad, culling résumés and being (not always pleasantly) surprised at who walks through the door for an interview. The position of sous-chef or assistant kitchen manager Hiring from within to fill midlevel is one of the most important and common slots for a “management positions has many restaurateur to have to fill. -
Design and Implementation of University Central Kitchen Logistics Management System
E3S Web of Conferences 257, 02035 (2021) https://doi.org/10.1051/e3sconf/202125702035 AESEE 2021 Design and Implementation of University Central Kitchen Logistics Management System Quanzhou Huang1,* 1School of Computer Science, Xi’an Shiyou University, Xi’an, Shaanxi, 710065, China Abstract. In order to improve the level and efficiency of university catering management, the central kitchen model is introduced into university catering logistics management, and on this basis, the logistics management information system based on central kitchen mode is proposed. This paper first analyzes the shortcomings of traditional college food management mode and introduces the concept, factors and characteristics of the central kitchen management mode. Then the requirements of the central kitchen management system are analyzed comprehensively and the requirements are modeled by UML. Combining the central kitchen management mode with information technology, the realization scheme and technical route of the system are discussed. The software structure, data model and workflow of the system are designed. Based on the above design and B/S mode, we developed the corresponding software system. The results show that the system improves the work efficiency and reduces the cost. The university logistics management system based on central kitchen has high practical value and application prospect. products and distributes the foods [5, 6]. There are many subsystems in the central kitchen 1 Introduction management system. Logistics management subsystem is Colleges and universities provide catering services to the most basic function. Based on information technology thousands of students and teachers every day. In the and workflow technology, this paper mainly researches traditional management mode, there are many restaurants the implementation plan of central kitchen logistics in a university, each of which is an independent food management system. -
Someone's in the Kitchen Where's Dinah? Gendered Dimensions of the Professional Culinary World"
DePaul University Via Sapientiae College of Education Theses and Dissertations College of Education Spring 6-14-2013 SOMEONE’S IN THE KITCHEN, WHERE’S DINAH? GENDERED DIMENSIONS OF THE PROFESSIONAL CULINARY WORLD Stephanie Konkol DePaul University Follow this and additional works at: https://via.library.depaul.edu/soe_etd Part of the Education Commons Recommended Citation Konkol, Stephanie, "SOMEONE’S IN THE KITCHEN, WHERE’S DINAH? GENDERED DIMENSIONS OF THE PROFESSIONAL CULINARY WORLD" (2013). College of Education Theses and Dissertations. 68. https://via.library.depaul.edu/soe_etd/68 This Dissertation is brought to you for free and open access by the College of Education at Via Sapientiae. It has been accepted for inclusion in College of Education Theses and Dissertations by an authorized administrator of Via Sapientiae. For more information, please contact [email protected]. DePaul University College of Education SOMEONE’S IN THE KITCHEN, WHERE’S DINAH? GENDERED DIMENSIONS OF THE PROFESSIONAL CULINARY WORLD A Dissertation in Education With a Concentration in Curriculum Studies by Stephanie M. Konkol Copyright 2013 Stephanie M. Konkol Submitted in Partial Fulfillment Of the Requirements For the Degree of Doctor of Education June 14, 2013 iii ABSTRACT Traditionally cooking is considered to be women’s work, yet the vast majority of professional chefs, particularly in the upper echelons of restaurant work, are men. These curious gendered patterns stimulated interest in delving more deeply into the gendered nature of restaurant work. Existing research on this topic has concentrated on the front of the house (dining room) but has not addressed the gendered nature of the male-dominated back of the house (kitchen). -
Lean Management Approach to Reduce Waste in Horeca Food Services
resources Article Lean Management Approach to Reduce Waste in HoReCa Food Services Bartłomiej Gładysz 1,* , Aleksander Buczacki 1 and Cecilia Haskins 2 1 Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland; [email protected] 2 Department of Mechanical and Industrial Engineering, Faculty of Engineering, Norwegian University of Science and Technology, 7491 Trondheim, Norway; [email protected] * Correspondence: [email protected]; Tel.: +48-22-234-81-26 Received: 5 October 2020; Accepted: 1 December 2020; Published: 8 December 2020 Abstract: A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management. Keywords: food waste; lean management; food services; HoReCa; sustainable restaurant management 1. -
Introduction to Restaurant Management
COURSE SYLLABUS 2016 Introduction to Restaurant Management COURSE DESCRIPTION Introduction to Restaurant Management Have you always dreamed of running your own restaurant? Maybe you want to manage a restaurant for a famous chef. What goes on beyond the dining room in a restaurant can determine whether a restaurant is a wild success or a dismal failure. In Restaurant Management, you’ll learn the responsibilities of running a restaurant—from ordering supplies to hiring and firing employees. This course covers the different types of restaurants; managing kitchen and wait staff; food safety and hygiene; customer relations; marketing; using a point-of-sale system; scheduling employees; and dealing with difficult guests. Restaurant Management will prepare you for a steady career, whether you plan to buy a fast food franchise, operate a casual sit-down restaurant, or oversee a fine-dining establishment. COURSE METHODOLOGY This is an inquiry-based course. Students will generate knowledge through online readings, asynchronous discussions with students and their instructor, interactions with online tutorials, and online and hands-on simulations. The instructor will act as a guide, a facilitator, an events planner, and a resource advisor. He/she will always be available through course message. The student must actively construct and acquire knowledge by being intrinsically motivated to succeed. To succeed, students must participate and complete all readings and activities. This course requires the student’s active participation. Both formal and informal assessment methods will be used in the course. Informal assessment will include an evaluation of the quality and timeliness of participation in class activities. Formal assessment may include multiple-choice quizzes, tests, discussion board participation, and written assignments. -
“Top Chef” Finalist Lindsay Autry and Restaurateur Thierry Beaud Team
“Top Chef” Finalist Lindsay Autry and Restaurateur Thierry Beaud Team Up to Bring THE REGIONAL Kitchen & Public House to West Palm Beach’s CityPlace, A Dining Destination Slated for Early 2016 —The dynamic culinary team’s new concept will occupy CityPlace’s southwest corner as the latest example of the downtown entertainment district’s recent expansion and growing appeal— West Palm Beach, Fla. (October 5, 2015)— Celebrated South Florida Chef and season 9 “Top Chef” finalist Lindsay Autry is partnering with seasoned restaurateur Thierry Beaud to open THE REGIONAL Kitchen & Public House in downtown West Palm Beach’s popular dining and entertainment destination, CityPlace. THE REGIONAL marks Autry’s first venture into restaurant proprietorship, and for Beaud, a new concept to add to his fast growing roster of exceptional dining establishments, which includes Pistache French Bistro and Paneterie Café and Bakery in West Palm Beach, PB Catch Seafood & Raw Bar and Patrick Leze‐ Palm Beach in Palm Beach, and later this season, a second Paneterie location in Delray Beach. “As a chef that has built a home and career in the Palm Beach area over the past several years, the launch of this amazing project excites me both personally and professionally,” said Autry. “I’ve had the privilege of working with this community of talented chefs, local artisans, and farmers over these years, and have seen the powerful influence they’ve had on our progressing dining scene. I’m grateful for this opportunity to highlight their talents, and couldn’t imagine a better partner with whom to build a restaurant inspired by the industry’s finest than Thierry Beaud. -
RESTAURATEUR { Quarter 2, 2018 }
OFFICIAL PUBLICATION OF THE DELAWARE RESTAURANT ASSOCIATION Delaware RESTAURATEUR{ Quarter 2, 2018 } The “Rhode” TO NATIONALS DELAWARE PROSTART STUDENTS HOST ANNUAL FUNDRAISING DINNER & STATE WINNERS ADVANCE TO RHODE ISLAND FOR NATIONAL STUDENT INVITATIONAL! INSIDE THIS ISSUE • 4th Annual DRAEF Fundraising Dinner • Q&A Feature: Peter Buoncristiano • New FDA Menu-Labeling Laws go into Effect CONTENTS FEATURES 04 Professionalizing Apprentice Models: The Restaurant Industry Approach 06 The ‘Rhode’ to Success for Delaware ProStart Students 09 Governor Carney, House of Representatives Welcome DE ProStart Students to Legislative Hall 10 4th Annual DRAEF Fundraising Dinner 12 Q&A Feature: Peter Buoncristiano 06 13 HR Tips for Managing Teen Workers 16 New FDA Menu-Labeling Laws go into Effect 18 Proven Success Record of Apprentice Programs DEPARTMENTS 20 Buyer’s Guide 23 Industry Calendar 16 18 Published for DIRECTOR of PUBLISHING To submit editorial or Published by DELAWARE RESTAURANT Krystie Dovenmuehler request information — E&M Consulting, Inc. ASSOCIATION [email protected] 1107 Hazeltine Boulevard DESIGN MANAGER P.O. Box 8004 p. 302.738.2545 Suite #350 Jeremy Davis Newark, DE 19714 Chaska, MN 55318 p. 302.738.2545 LAYOUT & DESIGN For information p. 800.572.0011 f. 302.738.2546 Caleb Tindal regarding advertising f. 952.448.9928 www.delawarerestaurant.org please contact Marc www.emconsultinginc.com SALES MANAGER at 800.572.0011 or Mike Lindsay [email protected] Please note: Editorial and contents of this magazine reflect the records of the Delaware Restaurant Association (DRA). DRA has done their best to provide useful and accurate information, but please take into account that some information does change. -
IN the UNITED STATES DISTRICT COURT for the SOUTHERN DISTRICT of NEW YORK GRACIELA ROMAN, on Behalf of Herself and All Others Si
IN THE UNITED STATES DISTRICT COURT FOR THE SOUTHERN DISTRICT OF NEW YORK GRACIELA ROMAN, on behalf of herself and all others similarly situated, Plaintiff, Civil Action No.: 12 CIV6156 (AKH) -against- COURT-AUTHORIZED NOTICE THE DINEX GROUP, LLC and DANIEL BOULUD, Defendants. If you have been employed as a captain, assistant captain, sommelier, server, busser, runner, bartender, barista, host, and/or other tipped employee at BAR BOULUD, DANIEL, BOULUD SUD, and/or DBGB KITCHEN AND BAR between November 1, 2009 and the present, please read this notice. Graciela Roman (“Plaintiff”) is a former Dinex employee who worked as a busser at Bar Boulud. Ms. Roman, on behalf of herself and all others similarly situated, filed a lawsuit on August 10, 2012. The lawsuit claims that The Dinex Group, LLC and Daniel Boulud (collectively, “Defendants”) failed to pay captains, assistant captains, sommeliers, servers, bussers, runners, bartenders, baristas, and hosts, the proper minimum wage and overtime pay, as well as other wages required by law. The lawsuit seeks to recover money owed in back wages and additional damages known as “liquidated damages,” along with interest, attorneys’ fees, and costs. Dinex and Mr. Boulud deny any violation of the Fair Labor Standards Act or any other law. Dinex maintains that its tip pools have always been lawful, and that tipped employees were properly paid the tip credit minimum wage. Dinex maintains that it paid tipped employees appropriately for all hours they worked. The Court has authorized the parties to send out this notice of the lawsuit. The Court has not decided who is right and who is wrong. -
Chef Talk: Jaryd Hearn of Polo Grill &
Chef Talk: Jaryd Hearn of Polo Grill & Bar By Abby Weingarten, Correspondent Posted Aug 2, 2017 at 10:02 AM Updated Aug 2, 2017 at 10:02 AM Interview plus recipe Jaryd Hearn returned to the Polo Grill & Bar in March to become the executive chef after working for two years at Alinea, a world- renowned, three-star Michelin restaurant in Chicago. Since coming back to Lakewood Ranch, Hearn has collaborated with chef/proprietor Tommy Klauber to bring a rustic, modern, locally-focused, seasonal approach to the menu. Q: What have been some of the highlights of your career? A: I began my restaurant career in 2008 at the age of 15. My first job was at the Grove House Grill as a busser and food runner before moving to a line cook position. During my time there, I met a chef who offered me an opportunity to work in New York. At 18, I moved to Bolton Landing. I spent a season at Lakeside Restaurant, working as a junior sous chef. This experience showed me how to handle a high- volume, fine-dining restaurant while working over 90 hours a week. After my time in New York, I returned to Bradenton to attend Keiser University for a degree in culinary arts while working at Polo Grill. In 2015, I joined the Alinea team as a chef de partie before becoming a sous chef. While with Alinea, I traveled to Dallas, Madrid, Miami and New York before relaunching Alinea -- and maintaining its three-star Michelin rating and No. 6 world ranking. -
ND Career Outlook
NORTH DAKOTA CAREER CAREER RESOURCE NETWORK OUTLOOK 39TH EDITION 2021-2022 FROM THE DIRECTOR ACKNOWLEDGEMENTS The Career Outlook is a publication of the North Dakota Department Dear Students: of Career and Technical Education’s Career Resource Network (CRN). Career exploration and planning is an important step in planning for the future. Career Resource Network Whether you are preparing for a transition North Dakota Department of to college, researching an apprenticeship, Career and Technical Education State Capitol, 15th Floor considering military service, or entering 600 E Boulevard Ave, Dept. 270 the workforce, it is an exciting time in your Bismarck, ND 58505-0610 life. The Career Outlook magazine contains valuable information about www.cte.nd.gov the many opportunities available to you in North Dakota. Education and Telephone: 701-328-9733 training requirements, the earning potential within a career field, and the E-Mail: [email protected] number of available jobs can all be found in this issue. Use this magazine CRN Supervisor: as a resource when making informed decisions about your future. Julie Hersch CRN Administrative Assistant: As part of your plan in preparing for your future I encourage you to take Laura Glasser Career and Technical Education (CTE) courses during high school. CTE courses provide a wide range of academic and work-based learning ND STATE BOARD FOR CAREER experiences in Agriculture, Business, Family and Consumer Sciences, AND TECHNICAL EDUCATION Information Technology, Marketing, Technology Education, and Trades, Kirsten Baesler, Bismarck Industry, Technical and Health Science. These opportunities are the Jeff Fastnacht, Mandan foundation for your chosen career field. Dr. -
An Investigation in Culinary Life and Professional Identity in Practice During Internship
Technological University Dublin ARROW@TU Dublin Other resources School of Culinary Arts and Food Technology 2012 An Investigation in Culinary Life and Professional Identity in Practice during Internship Frank Cullen Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafoth Part of the Other Social and Behavioral Sciences Commons, and the Tourism Commons Recommended Citation Cullen, F.: An investigation in culinary life and professional identity in practice during internship. Journal of Food Service Business Research. 2012. This Other is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Other resources by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License An Investigation in Culinary Life and Professional Identity in Practice during Internship By Dr. Frank Cullen School of Culinary Arts and Food Technology Contents 1 Introduction ...................................................................................................... 3 1.1 Towards an Understanding of the Culinary Life ...................................... 3 1.1.1 Kitchen Brigade System.................................................................... 7 1.2 Internship ...............................................................................................