Aspect to consider before planning form Week N.1 to Week N.4 Research ingredients Menu information Operational roles

Aspect to consider before planning form Week N.1 to Week N.4
 
Research ingredients
 
Menu information
 
Operational roles
 
Due Date (all components): Week 4 Thursday
 
Plan from Week 1 to Week 4
 
–¡ Completed by Week 1
 
Assign roles in the team. Note:
 
 Max 5 people in Kitchen service for each group –¡
 
–¡ Completed by Week 1
 
GM  Require access codes for G-mail and Instagram account’s
 
Marketing  Take individual pictures of your team members, consider adding name,
 
role and favorite food and send them to [email protected] for the web site pictures.
 
 Consider the marketing campaign done by end of the week. Accounting
 
 Begin to prepare the files for the financial reports. F&B
 
 Consider the operation’s flow.  Define SOP to be used for both groups.
 
Kitchen.
 
 Begin to think about the menu’s components  Aspect takes in consideration: origin of the ingredients, allergies, plate
 
selection
 
–¡ –¡ –¡ –¡ –¡
 
–¡ Week 2 Follow up from week 1 –¡
 
–¡ Completed by Week 3
 
1st time in the restaurant: Service:
 
 Inventories of: Linen, cutleries, glass –¡
 
Brainstorm Check for actuability
 
Compose Hypothesis Conduct trials Inventories Analyze Data Draw
 
Conclusions
 
Alpina Pre-Opening This paper will help you develop the concept for the restaurant in both service and kitchen domain to guarantee a pleasant flow.
 
Remember: The goal of this simulation it is to develop your managerial skill’s with a real life restaurant. Serving a fine meal, it just the result of a proper planning / management
 
“Each minute of planning will save hours in operations”
 
 Bar manager – Check your Par- stock  F&B – define the service steps.  GM – define booking policies
 
Kitchen  By the end of Week 3 have a draft of the menu both in English and
 
German with: allergies and Ingredients origins for each dish to be displayed.
 
Marketing.
 
 Begin to advertise Alpina on social network and school’s screen.
 
Accounting  Collect daily billing
 
–¡ –¡ –¡
 
–¡ Completed by Week 4
 
By the end of the week, it must be ready:
 
Kitchen  Final menu in English and German- See above.  Send to Mrs Sammy [email protected] & Mr Konrad
 
[email protected] the finals menu with details listed above. Service
 
 All the service procedure must be clear  Billing  Reports  Workflow
 
GM.
 
 Aware of the booking policies  Have the Menu draft ready
 
Accounting
 
 Have the selling mix matrix ready  Have ready the production cost per portion  Have ready the production costs for the various menu options
 
Marketing
 
 Bookings plans  Promoting actions 
 
–¡
 
–¡ –¡
 
–¡ –¡
 
–¡ Week 5 DRY RUN

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