Discuss About The International Journal Gastronomy Food Science.
Restaurant business is one of the most lucrative businesses in recent times. With the growing globalisation in recent times, the business of hotel, restaurants and the overall hospitality business has expanded by leaps and bounds. The head Chef as well as the owner of any restaurant plays a cognitive role in ensuring the overall success of any restaurant. In efficiently managing all the different operations of the business, be it the front office operations or the back office operations, reduction of cost and maintenance of the quality remains the top most job of each of these kinds of restaurant businesses (Dopson and Hayes, 2015). These two responsibilities are the two pillars upon which the entire hospitality business stands firm upon. Reduction of costs and quality maintenance are two of the most pressing issues, which must be taken care off, in this age of cut throat competition.
An interview was conducted with one of the most well-known Chefs across the city of Brisbane, Mr Gurinderjit Singh. Mr Singh is the Chef/owner of IndiMex cafe Bar restaurant at Green slopes, Brisbane. He had opened this restaurant in the month of May, 2014 (IndiMex Cafe Bar Restaurant, 2018). He has completed a degree in Culinary Science and Nutrition under celebrated Japanese chef, Chef Hattori and had consequently earned the Japanese Chef license.
Mr Singh has stated that his restaurant uses a series of different measures in controlling both the back office as well as the front office costs. Point of Sale (POS) is one of the most recent systems which has been installed by Mr Singh in his restaurant. On closer analysis, it has been found out that the POS system helps in many ways, firstly it helps in providing sophisticated and accurate sales and cash reports. It helps the inventory manager in ordering and purchasing the correct quantity of goods, at the right time, avoiding unnecessary costs (Walker and Walker, 2016). The usage of this system provides a range of benefits apart from the ones mentioned above, it provides a sharp edge to the business and helps the chef in estimating the different raw materials required by the kitchen at different points of time. Efficient inventory control is another method used by Mr Singh, for controlling the costs of the back office. The assistant chefs keep a track of all the relevant raw materials with the help of the different suppliers. He delivers these information to the Head Chef, who keeps a track of this with the help of the Head Chef. Strict rules have been implemented whereby the restaurants staffs have been instructed to ensure zero wastage of the food items. As a result of which, the Mr Singh has adopted the policy of efficient waste management. The food menu are prepared by keeping in the customer’s requirements, a team is also setup for this purpose, which is responsible for tracking and analysing the wastes generated. Recycling of the wastes, wherever possible is also done (Ozdemir and Caliskan, 2014)
One of the most important steps taken by Mr Singh is the setting of clear goals and providing crystal clear instruction all this employees, which has provided more efficiency to the restaurant business. Additionally training of all the staffs are provided at regular intervals, by checking their weekly performances, clear policies have also been made for the purpose of employee meals (Hair et al., 2015). This helps in cutting down of unnecessary costs of the restaurant.
After a thorough analysis of the interview a fairly good amount of observations have been made, and some of these measures play a vital role in the hospitality industry. They have become an integral of the success of the hospitality industry and IndiMex is not an exception. The POS system is a recent entry into this genre of hospitality business, it provides a range of benefits to the business right from controlling costs, inventory maintenance, keeping track of all the sales and purchase related activities (Heo, 2013). It is also used in the preparation of the financial statements of the business. Right from estimating the number of orders to the expected number of customer visiting the restaurant premises, everything is made easy using the POS. Efficient inventory control is another method, which was told by Mr Singh in the interview. It plays a vital role in the food service operations by limiting the unnecessary usage of the different raw materials and other food items. Specific instructions have been provided to the employees about the judicious use of the resources, keeping track of the quantity of products from the POS also helps in effective inventory management, minimising the costs and ensuring accurate pricing of the different goods. Waste management also plays a crucial role in managing the unnecessary costs and helps in recycling and reusing of the different food items, which helps in reducing the costs by a significant extent (Ball, 2015)
INDIMEX is a funky Indian restaurant with a Mexican twist, which is based in the beautiful Australian city of Brisbane. It is a celebration of good taste, good food and a relaxed ambience. IndiMex is a place, where Indian and Mexican cuisines, two of the world’s boldest culinary fusion meet. It features mouth-watering North Indian dishes with a Mexican spinoff, which helps to create a unique culinary experience. Our aim is to bring the world closer by breaking the barriers and the existing mould. Here everyone are welcome to join in the mirth and revelry of some good food, from the mundane lifestyle of the people.
I am the owner as well as the Head Chef of IndiMex. I consider it as my own child. I look after all the daily affairs of the restaurant, right from the receiving of the raw materials, looking after the kitchen and looking after the welfare of the customers. I look after the daily financial accounts of the business and also try to try my hand at cooking some dishes too, some of them are quiet dear to me. Cost control and producing the best quality food are two of the most important objectives of our business. I have delegated both these wings to my Assistant Manager and the Deputy Chef, although I oversee all the operations on a regular basis.
Cost control in the front of the house is quiet a challenging task and we had to work really hard to pull of this task. Although, I remain present on both the back as well as the front office, but my Assistant manager mainly manages the front section. Sign board’s depicting the hazards of wasting food have been installed by me, as I believe that the customers should also take responsibility of managing the food wastes. Moreover, the POS system helps the business by controlling all the unnecessary costs.
Costs control in the back of the house is one of the most important aspect of our business. The kitchen is the headquarter of our business and controlling costs. Waste management procedure team takes control of reducing the wastes, inventory control which is helmed by me, along with the assistant, helps in reducing the costs of the different items by ensuring timely order and delivery of the raw materials. This helps a great deal in reducing the costs.
According to my belief and experience, it is imperative to keep a track of all the gains and losses of the business. It is because of this, we have hired some of the best accounting professionals who help me in keeping a track of my finances and also prepares all the financial statements as per the AASB provisions. It helps me to compare the past performances of IndiMex. I also prefer to use the cash flow statements which helps in keeping a track of all the cash related expenses and gains of the business.
References:
Ball, K., McNaughton, S.A., Le, H.N., Gold, L., Ni Mhurchu, C., Abbott, G., Pollard, C. and Crawford, D., 2015. Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: outcomes of the Supermarket Healthy Eating for Life randomized controlled trial–. The American journal of clinical nutrition, 101(5), pp.1055-1064.
Dittmer, P., Keefe, J.D., Hoyer, G. and Foster, T., 2003. Principles of food, beverage, and labor cost controls. J. Wiley.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
Glanz, K., Basil, M., Maibach, E., Goldberg, J. and Snyder, D.A.N., 1998. Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption. Journal of the American Dietetic Association, 98(10), pp.1118-1126.
Hair Jr, J.F., Wolfinbarger, M., Money, A.H., Samouel, P. and Page, M.J., 2015. Essentials of business research methods. Routledge.
Heasman, M. and Lang, T., 2015. Food wars: the global battle for mouths, minds and markets. Routledge.
Heo, C.Y., 2013. Restaurant revenue management. Revenue management for hospitality and tourism. Woodeaton, Oxford: Goodfellow Publishers ltd, pp.118-129.
IndiMex Cafe Bar Restaurant. (2018). About Chef GJ Singh – IndiMex Cafe Bar Restaurant. [online] Available at: https://www.indimex.com.au/about-indimex/about-chef-gj-singh/ [Accessed 8 Jun. 2018].
IndiMex Cafe Bar Restaurant. (2018). IndiMex Cafe Bar Restaurant – Indian Mexican Fusion Brisbane. [online] Available at: https://www.indimex.com.au/ [Accessed 8 Jun. 2018].
Läikkö-Roto, T. and Nevas, M., 2014. Restaurant business operators’ knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants. Food control, 43, pp.65-73.
Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the managerial issues. International Journal of gastronomy and food science, 2(1), pp.3-13.
Walker, J.R. and Walker, J.T., 2016. Introduction to hospitality management. Prentice Hall.
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