Restaurant kitchen management pdf free download

This is done by completing the employee disciplinary form. Since everything in the kitchen management should be made exactly how they should be, a regular evaluation of the kitchen should be a priority. The evaluation is done when all the general information from the different procedures are filled out with the kitchen evaluation form. In addition, the food management is mandatory to also undergo some assessment forms.

This includes the procedures in filling out catering forms, and on how to ensure food safety to improve their services for catering some events. Restaurant businesses undergo various of assessments.

These are with regards to the food that people intake daily. Inspections are basically to guarantee that the food we eat are clean, uncontaminated and safe for everyone.

This can also be ensured by completing the health check form. Aside from conducting inspections, another way to ensure the health and safety of everyone is by conducting an applicant appraisal.

As they submit their individual restaurant application form , they are being assessed with the basic and general information written in their printable job application forms. Further interview follows when they are qualified with the skills and abilities that they could offer. Assessments or appraisals are composed of different procedures that would test the individual.

One procedure includes the service observation. Therefore in our case, the greedy model would take the path from node R to the node S with the greatest saving. In order to apply an optimisation theorem we need to develop a graph that either has an edge or vertex weight. Once again, there is a drawback to this type of algorithm. After numerous attempts at other approaches, the only algorithm that guarantees the optimal solution is the exhaustive approach.

Therefore we can calculate the best and worst case scenario. Hence in the worst case the time complexity will be O nm which is perfectly workable for likely values of n and m. The imple- mentation of the system is documented in the next chapter. Design Start Table Table or no table? No table Add new order Yes and sub order to New order? No Add items available Add sub order to sub order.

Add another item Automatically deduct stock amount. Confirm order. Error: Order empty. Yes Order contain Prepare drinks drink items? Colour: Colour 1 Cook food. Food complete; inform server. Yes Stop: Order complete Figure 4.

The implementation stage of any project can be the most enjoyable part and with a well structured plan and appropriate development methodology can be a trouble free stage.

This type of methodology utilises an iterative process involving customer communication and feedback. The iterations were short with a new software version built at the end of each phase.

The two ER diagrams Figure 4. A screenshot of the actual implemented database structure can be found in Appendix C. Recall from the background on requirement gathering Section 2. Therefore when implementing the code to retrieve data from the database, we have to consider the case that in the future this system will need maintenance and added features to keep the product competitive within the market.

To implement this requirement for database retrieval, the code used the object oriented advantages of Java to create a database object that provided the database connection and data retrievals. Implementation retrieve data to the database could extend this generic class giving that object the functionality to insert, delete and update any table within the database.

A trigger is some procedural code that is executed in response to data changes within a table. The trigger can react upon inserts, deletes and updates of data within a table and are normally used to code business rules or data integrity checks.

An optional ingredient change, therefore a decrease of stock for the ingredient selected and an increase in the original ingredient stock. An optional ingredient removed, therefore an increase in the removed ingredient stock. An order cancelled, therefore an increase in the stock of all the ingredients within that order.

An item removed from the order, therefore an increase in the stock of all the ingredients within that item. Every ingredient and prepared ingredient link table Table 5. Value Meaning 0 Compulsory ingredient out of stock. This function also accom- modated the requirement were a prepared ingredient could be an ingredient of another prepared ingredient. This function also accommodated the requirement were a prepared ingredient could be an ingredient of another prepared ingredient.

Listing 5. Two more coded examples can be found in Appendix D. Hence by creating an application that has amazing functionality but in a poor command line interface would be enough for the user to dislike the software. The following sub-sections show how some important design concepts were implemented in the GUI. Pseudocode, code snippets and screenshots will all be used to give a clear explanation of the implementation.

Implementation 5. The basic layout does not need to be explained but just mentioned, with every order containing one to many suborders stored within a table in the database. This query compares the menu time against both the order start time and the current time. Within the same thread, the table grid, menu section and meal item stock colour were updated using similar SQL queries with the latter explained later in this section.

Ingredient choices and cooking preferences One of the system features gathered in the requirements analysis was to enable the GUI to allow meals to contain optional ingredients that could be interchanged and also to provide the option to select the cooking preference of an ingredient.

This requirement was given a priority 1 and the database schema was built to allow this behaviour by allocating both ingredients and prepared ingredients a category.

For any ingredient that was classed as an optional ingredient within a meal, could then be interchanged with any ingredient within the same category. The cooking preference was slightly easier as every ingredient could contain a preference and the GUI would only ask for input if the preferences contained two or more options. The component of the GUI was split into two sides with the optional ingredients on the left hand side and the ingredients that required a cooking preference choice on the right hand side.

Tables 5. Implementation Figure 5. Optional grid showing the meal ingredients. Optional grid showing the options of the meal ingredients. Preference grid showing the ingredients within the meal that requires a cooking preference. Preference grid showing the preference options of an ingredient within the meal. Table 5. Grid Colour Illustration Yellow Original optional ingredient replaced.

Figure 5. This grid algorithm used a basic layout, where each component appeared one after the other, but with the added functionality of auto expanding rows. Recall, that this grid would show the meals and drinks, but would be separated into blocks of sections with each section starting on a new row.

The added problem was that the grid would not be a basic grid but column based. An example would be, an 8 x 8 grid could represent as a 16 x 4 grid. This sub-section explains how the system would visually display the meals. The border would be updated depending on the index of that meal within the database.

Red 1 Compulsory ingredient low on stock. Orange 2 Optional ingredient out of stock. Yellow 3 Optional ingredient low on stock. Blue 4 No stock issues. Black 5. The orders stored in the database, which were created using the order application, would be accessed by the kitchen GUI. An order start button would update the status of the order, giving the waiters feedback on the order status. Once all items within the order were complete the waiter would be automatically informed and the order removed from the kitchen display once collected.

To help the readability of the kitchen GUI, row colours within the table were implemented. The tables would also display statistics about the order including elapsed kitchen time, order progress1 and section progress2.

The GUI used numerous techniques to make the input of data as easy as possible including the use of wildcard character searching, consistent design layout and validation checks with user prompts.

This section will now go into the implementation details of the pricing algorithm using pseudocode to show the techniques used. As with most tree structure algorithmic solutions, the code solution used recursion.

The fully coded version of the algorithm can be found in Appendix E. The JavaDoc could then be used to provide assistance to any future developer.

Version control systems also known as Revision control such as Mercurial manage the changes to documents storing each backup in its own revision with the ability to restore back to a particular version in the event of debugging.

Implementation For this project, each iteration within the development methodology utilised the version control system by archiving and saving each prototype. The next chapter documents the results by demonstrating the working system.

The layout is set out to show the chronological order in how you would use the system similar to a walk through. The data inputted into the system was real data from two menus used by a Beefeater Grill [6] pub in Ormskirk, Lancashire. The following screenshots show some of the data input forms for inputting the menus and associated ingredients. Please note that validation will not been shown within the results as the database design took care of the majority of the validation. All the forms kept a consistent layout, with add, save and delete command buttons performing the operations.

For any list or table that held more than a few items, a searching facility was provided. Results Figure 6. Figure 6. Results 6. Figures 6. In Figure 6. Table 6. Property Result Menu: Height The height of a sub grid within the main grid.

Menu: Width The width of a sub grid within the main grid. Menu: Text Size Text size of the text within the main grid. Menu: Column Groups The amount of sub grids from left to right within the main grid.

Menu: Character Limit per line The maximum amount of characters per line for the item buttons. Menu: Transparency [0,1] How transparent the image behind the text is for the item buttons. The form also contains similar properties for the menu section and colour selectors for the waiter calls.

Unfortunately as this was a priority 3 requirement, only a couple of graphs were implemented. The screenshots are ordered to give the reader an idea of the steps involved in order.

The next chapter will discuss how the software system was tested. The tests did not just test the code directly but also tested some of the non-functional aspects of the system 7. Recall, that with this development methodo- logy, testing is carried out at the end of each iteration. Listing 7. This testing technique was performed at the same time as user acceptance testing with the feedback used to alter any important concerns.

An example where user feedback was pivotal was in the initial design where the GUI implemented lists that displayed the menus, sections and tables. However, this brought around the design decision to change these lists into grids which the users found to be much easier to use.

Usability inspection is where the developer instead of the end user inspects the user interface. Therefore the developer tested the time complexity of the amount of clicks required to create an order.

The worst case scenario: 1. Select a table 2 clicks. Select a meal 1 click. Meal has o amount of optional ingredients with all optional ingredients being removed or swapped 2o clicks.

Meal also has p amount of ingredients each requiring a preference choice 2p clicks. The best case scenario: 1. No table selected4 1 click. Meal has 0 optional ingredients and 0 preference choices.

Repeat step 2 for m amount of meals m clicks. Testing 5. The order contains only 1 suborder. Hence the time complexity is of polynomial complexity in the worst case scenario and linear com- plexity in the best case scenario. The grid that displayed the items in the centre of the GUI, used an algorithm to try and keep a consistent grid layout, even on the addition of new items.

Hiring the right chef or staff and choosing what dishes will be served is just the beginning of the responsibilities that restaurant business owner must accomplish. However, for first-time entrepreneurs and business takers, listed below are some of the tips and guides that must be kept and noted in order to successfully manage a restaurant business:. This is why you must secure your sample legal forms such as the restaurant tax forms that you were able to complete along with your business certificates and licenses.

Secure training sessions for your employees — Improvement opportunities must be given to your employees and staff in order for your business to be successful.

Training sessions, seminars, and even quick meetings are useful for any profession that your staff was able to acquire in their education and college years. You can also like food order forms. Implement and review — House rules should be observed on the premises of a restaurant. Along with these rules are the ways and steps of how the staff must prepare and serve the meals to obtain customer satisfaction. To assure that the rules are followed and not left aside by the staff, business owners must conduct a monthly and annual review.

Assessing and reviewing the implemented rules will also aid in distinguishing if there is a need for updates and revisions. Handle complaints and suggestions — Customer complaints and low rates from restaurant survey forms should always be taken into consideration by any business owner in order to construct effective action plans of how the management can satisfy their clients.

These ratings and statements should be documented by the management especially after solutions are created and implemented.