Restaurant Planning and Operation
SYNOPSIS
To create a better image around the southeast of Cyprus I have considered establishing a Greek - Cypriot restaurant, featuring the delicious and wonderful atmosphere of the Island of Aphrodite, Cyprus. To accomplish this, important role plays the menu planning for one restaurant.
The planning of the restaurant, external and internal must be associated with imaginative decoration and staffing with proper personnel. The planning basically comprises the dining room and the kitchen. It should be ergonomic thus contributing to functionality, effectiveness, provision of service, time saving and customer satisfaction.
The type of service of the restaurant will facilitate serving large groups quickly with limited personnel. Customers will be able to see the food before making a selection and may limit purchases according to the size of their appetites and money they wish to spend.
The Management considers the menu cover as the most important sales tool; it is a principal advertising medium. The cover reflects both the theme and the image of the restaurant. The theme being the village house characterizes the old traditional life along with the friendly atmosphere and service.
The menu cover presented is the lunch and dinner menu. The menu consists of: Soups, Salads, Main Entrees, Desserts, Soft Drinks and Hot Beverages. The management uses formal recipes in order to secure quality, control and uniformity in every component of the menu.
Sales forecasts concerning dishes are linked to the sector of the efficiency of the available equipment of the business.
An analysis of the equipment for the processing of the menu is absolutely necessary because it will allow the staff to limit mistakes and waste something which will improve functionality, productivity and the effectiveness of the business.
A production diagram of the menu serves as a tool of control for the business. It is very efficient and of great importance for the restaurant because it creates greater productivity.
Lastly, the management considers the kitchen as the heart of its business because the quality of products that come from the kitchen ensures the excellent service of the restaurant. This is the success of any restaurant: to have excellent quality of food and service to the prospective customers.
BIBLIOGRAPHY
Clark, J. Technology Food Systems: Planning, Sheffield Hallam University, 1995
Kay John, J. Kitchen Design and Equipment Selection. Sheffield Hallam University, 1995.
Kefalas, S. Menu Analysis and Kitchen Planning. University of Denver, 1984.
Kotschevar, Lendal H., and Margaret Terrell E. Food Service Planning: Layout and Equipment. New York: John Wiley and Sons, 1977.