Sample Letter of Intent
SHA508: Foodservice Management: Control Systems and Related Systems School of Hotel Administration, Cornell University
Evaluating the Effectiveness of the Production Department The following suggestions can give managers a better understanding of how their production system is functioning and what it contributes to the operation. Observe some aspects of production daily. •
Look for bottlenecks or inefficiencies and work with the team to reduce them.
•
Require each section of the production department to file a daily waste report to track excess ordering.
•
Require each section of the production department to file a leftover report to track overproduction.
•
Require a customer-return report log indicating the reason for the item’s rejection; indicate overcooking, over seasoning, toughness, and so on.
•
Require a yield or number-of-portions report on roast items such as prime rib, top sirloin, leg of lamb, and crown roast of pork.
•
Periodically conduct an inspection of the set up rooms and mise en place.
•
Periodically observe at the expediter station to see whether the portions and presentation standards are being met.
•
Participate often in taste-plate sessions to reevaluate all foods on the menu.
•
Review daily POS system information to track the number of covers produced by the kitchen during each hour of operation.
•
Review total sales and sales-mix reports to see whether any section of the kitchen is overor understaffed.
•
Review daily and weekly food-cost reports.
© 2015 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
Evaluating the Effectiveness of the Production Department The following suggestions can give managers a better understanding of how their production system is functioning and what it contributes to the operation. Observe some aspects of production daily. •
Look for bottlenecks or inefficiencies and work with the team to reduce them.
•
Require each section of the production department to file a daily waste report to track excess ordering.
•
Require each section of the production department to file a leftover report to track overproduction.
•
Require a customer-return report log indicating the reason for the item’s rejection; indicate overcooking, over seasoning, toughness, and so on.
•
Require a yield or number-of-portions report on roast items such as prime rib, top sirloin, leg of lamb, and crown roast of pork.
•
Periodically conduct an inspection of the set up rooms and mise en place.
•
Periodically observe at the expediter station to see whether the portions and presentation standards are being met.
•
Participate often in taste-plate sessions to reevaluate all foods on the menu.
•
Review daily POS system information to track the number of covers produced by the kitchen during each hour of operation.
•
Review total sales and sales-mix reports to see whether any section of the kitchen is overor understaffed.
•
Review daily and weekly food-cost reports.
© 2015 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
