Question

Go to a fast-food restaurant (or think of the last time you were at a fast-food restaurant). Observe the steps involved in providing a meal to a customer. You will be watching for value-added steps and non-value-added steps. Answer the following questions. Discussion Questions 1. Describe the steps involved with delivering the meal to the customer that you can observe, 2. Describe the "behind-the-scenes" processes that are likely in the restaurant, such as cleaning, stocking, and cooking activities. 3. With your answers for Questions 1 and 2, list all of the possible areas for improvement and explain which wastes might be involved in those areas.

Answer 1

1)

* Greeting the customers the minute they walk in the door.

* Using respectful titles – sir, ma’am and miss work well.

* Don’t interrupting the customer.

* Listening intently and pay attention to what the customer want.

* Asking their customer what they’d like to eat.

* serving begin with the women, then men, then children.

* refilling the drinks of the customers.

* After the customers completing taking food,they clear plates, bring the check and process it.

2) process in cleaning in restaurant :

* Clean fryers

* Sanitize all surfaces (don’t forget the cutting boards!)

* Brush/scour grills

*Sanitize meat/cheese slicers

* All food needs to be air-tight covered and labeled before going into refrigerator.

* Sweep and mop all floors (including the walk-ins)

* Clean grease traps.

* Clean hood filters in dishwasher.

* Empty all trash and recyclables

* Wash floor mats

Weekly Cleaning Checklist:

* Clean ovens (per manufacturers instructions)

* Empty, clean, and sanitize reach-in coolers, refrigerators

* Clean coffee machines

* Flush floor drains with drain cleaner

* Wash walls

Monthly Cleaning Checklist:

* Deal with grease build up: wash behind fryers, flat tops, stove, and oven. Remember, built up grease is not only unsanitary, but also a fire hazard.

* Empty and clean freezers

* Empty the ice bin, clean and sanitize

* Wash ceilings

* Checking equipment: are knives sharp

* Check for pest/rodent droppings. If you see any, call pest control immediately!

The stocking process in the restaurant :

* Preparing point of sale to track your inventory.

* Preparing staff for the inventory routine.

* Take stock of their surroundings.

* Create a schedule for manual stocktakes—and then follow it.

*Make sure inventory is up to date before taking deliveries.

Cooking process :

In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.

* Make sure there is zero chance of contamination in the products they buying for their restaurant kitchen. Each member must be aware of the safety measures.

* Have a checklist made where the task of cleaning is assigned and maintained by the cleaning staff.

* Have their own audits and surprise checks to ensure attentiveness of kitchen staff.

* Have some assigned specially to check on food preparation and how they handle things in the kitchen.

* seting guidelines for your kitchen staff regarding their respective jobs and common rules that apply to everyone working inside.

3)

There are different types of solid waste generated by restaurants are :

Food waste

Kitchen Waste

Garden Sweepings,

Paper, Books,

Cardboard, Plastic,

Synthetic Fibre,

Glass, Bulb, Rubber, Leather, Metal, Cans, Clothes, Hazardous Waste, Electronic Waste and Others