The new F&B guru
After the yog gurus and love gurus sharing secret mantras it's now the
new "Food and Beverage Guru" - Santosh Koripella, who is up to share
a few tips on the F&B sector for those keen to know more about this
segment. "Food and Beverage Guru" is an e-learning or a home study
course spread over 3 months (12 weeks) with weekly updates. It will provide
more than 1000 pages of food and beverage information which can be downloaded.
The course begins on April 2, 2009, and the last date for enrolment would be March 25, 2009. The fee for the said course is $100. Santosh is offering special discount of 25 % to hospitality and tourism management students and others.
The encouraging response received for Santosh's first attempt "Food and Beverage Bible" has prompted him to give it a second shot. Also to support this project was his deep learning about the food and beverage sector in around 11 countries he worked for.
Says Santosh, "The e-learning course will be of global nature without confining to any particular country."
The syllabus for the course will include introduction to food and beverage, types of food and beverage outlets, styles of service, required qualities to work in food and beverage, grooming and hygiene, food and beverage staff and organisation chart, standard phrases in food and beverage, telephone skills, introduction and identification of equipment, OS&E(Crockery, cutlery, glassware and others), food and beverage service areas, food and beverage storage areas, product knowledge.
Knowlegde transfer on beverages will include beverages like wine, beer, spirits, liqueurs, cocktails, non alcoholic drinks and also beverage pick up chart, wine tasting etc.
Says Santosh, "The course is mainly oriented towards service areas and is aimed at people who are already working in food and beverage areas or in hotels and resorts or in independent restaurants and bars. This is a real benefit for students of hospitality/tourism management to understand the practical aspects and application of food and beverage and also to those students who want to pursue a career in F&B/hospitality management. This would suit just anybody, who wants to learn about F&B sector."
The course will be explaining basics of F&B to the most advanced aspects, in detail. The course material can be "printed", "edited" and "copied" and be readily used to specifications as per organisational needs.
The course would include added features like:
1. Templates for all calculations from F&B budgets, costing, inventory, profit and loss, payroll and others.
2. Presentations for Easy learning
3. Online chat facility for 4 hours a day for 5 days a week, to clarify doubts.
4. Downloadable e book "Food and Beverage Job Search" at the end of the course on global F&B employment opportunities.
5. Member Incentive Programme
6. Certification after the completion of assessment.
The course begins on April 2, 2009, and the last date for enrolment would be March 25, 2009. The fee for the said course is $100. Santosh is offering special discount of 25 % to hospitality and tourism management students and others.
The encouraging response received for Santosh's first attempt "Food and Beverage Bible" has prompted him to give it a second shot. Also to support this project was his deep learning about the food and beverage sector in around 11 countries he worked for.
Says Santosh, "The e-learning course will be of global nature without confining to any particular country."
The syllabus for the course will include introduction to food and beverage, types of food and beverage outlets, styles of service, required qualities to work in food and beverage, grooming and hygiene, food and beverage staff and organisation chart, standard phrases in food and beverage, telephone skills, introduction and identification of equipment, OS&E(Crockery, cutlery, glassware and others), food and beverage service areas, food and beverage storage areas, product knowledge.
Knowlegde transfer on beverages will include beverages like wine, beer, spirits, liqueurs, cocktails, non alcoholic drinks and also beverage pick up chart, wine tasting etc.
Says Santosh, "The course is mainly oriented towards service areas and is aimed at people who are already working in food and beverage areas or in hotels and resorts or in independent restaurants and bars. This is a real benefit for students of hospitality/tourism management to understand the practical aspects and application of food and beverage and also to those students who want to pursue a career in F&B/hospitality management. This would suit just anybody, who wants to learn about F&B sector."
The course will be explaining basics of F&B to the most advanced aspects, in detail. The course material can be "printed", "edited" and "copied" and be readily used to specifications as per organisational needs.
The course would include added features like:
1. Templates for all calculations from F&B budgets, costing, inventory, profit and loss, payroll and others.
2. Presentations for Easy learning
3. Online chat facility for 4 hours a day for 5 days a week, to clarify doubts.
4. Downloadable e book "Food and Beverage Job Search" at the end of the course on global F&B employment opportunities.
5. Member Incentive Programme
6. Certification after the completion of assessment.
noviembre de 2012 –
actualidad (2 años 4 meses)
noviembre
de 2012 – actualidad (2 años 4 meses)
noviembre
de 2012 – actualidad (2 años 4 meses)
noviembre
de 2012 – actualidad (2 años 4 meses)
noviembre
de 2011 – actualidad (3 años 4 meses)
noviembre
de 2010 – actualidad (4 años 4 meses)
noviembre
de 2010 – actualidad (4 años 4 meses)
noviembre
de 2010 – actualidad (4 años 4 meses)
noviembre
de 2010 – actualidad (4 años 4 meses)
noviembre
de 2010 – actualidad (4 años 4 meses)
marzo de 2010 –
actualidad (5 años)
octubre
de 2009 – actualidad (5 años 5 meses)
agosto
de 2009 – actualidad (5 años 7 meses)
mayo
de 2009 – actualidad (5 años 10 meses)
febrero
de 2009 – actualidad (6 años 1 mes)
diciembre
de 2008 – actualidad (6 años 3 meses)
Interview
Questions
1. Can you
tell me a little about yourself?
2. What do
you know about the company?
3. Why do
you want this job?
4. Why
should we hire you?
5.
Can you tell us something about your
previous job?
6.
Assuming that you are selected, what will be your strategy
for next 60 days?
7. How do
you deal with pressure or stressful situations?
8. Where do
you see yourself in five years?
5 WE
Food Trends
1 - Artisanal Toast: Yes you heard us right. That's two slices of bread so lovingly baked, sliced and toasted using the heat of a hundred penguins cuddling, that it carries the tag 'artisanal' and the price tag 'astronomical'. Expect paying $4 for a slice of toast to become the norm and that's before you opt for the creamy butter - freshly curdled using liquid nitrogen and a hand whittled wooden spoon - that's $11.50 a smear. Don't even bother with the hand picked, bee approved, berry jam or the squirrel hunted peanut butter. This is not a joke, your pathetic attempts at soggy looking homemade toast are about to be surpassed by the sour dough starters and organic jams of your newly opened Toast Shackor Toasties - whatever they eventually call it.
2 - Hybrids: Cronuts, Ramen noodle burgers, s'morecicles. It seems that if you can successfully combine two food words to form one funky, more modern sounding languination, all you then have to do is work out how those two foods can be squeezed together in the kitchen to form some sort of sweet Frankenstein love child. A love child people are happy to pay $12 for and wait 16-hours in line to taste.The Cragel is the latest to step into the fray - half croissant half bagel - who knows what's next - the Yo'clair? A chocolate eclair style casing filled with different flavored yogurts? Sounds way more appealing than the Eclagurt, that's for sure.
3 - Off-the-Plate Dining: Food is no longer the only reason you go to eat out. A
whole movement of multi-sensory dining experiences with scents, touch, sights
and sounds harnessed by chefs who want to provide a 360-degree approach to
edible experiences. Edible firework displays, el Somni by
the Roca Brothers, Ultraviolet in Shanghai. These ideas being pushed by the Avant Garde will slowly make their way
into the mainstream during 2014. Projections on tables, augmented reality
menus, tables with touch screen displays and theatrical dining experiences that
see chefs, waiting staff and a whole range of artistic disciplines come together
to provide unique, one-off dining experiences like those seen atSecret Restaurant in London.
Topping it all off, the normal stuff that does happen 'on-the-plate',
may not actually be done on plates at all, as this list of 6 futuristic dinnerware designs shows.
4 - Wiki Cells: Get
ready to eat your burger wrapping, bite your cocktail glass and welcome back
the overwhelming childlike confusion of not knowing exactly what is and what
isn't meant to be put in your mouth. Developed at Harvard
University, Wiki Cells are an edible casing that can be flavored in a number
of ways. There's now a Wiki Cell bar in Paris, one expected to open this year
in Massachusetts and a series of pop-up events planned all over the world.
Expect Wiki Cells and the thin edible layer they create to pave the way for ice
creams that don't melt when touched, yoghurts that can be eaten without a spoon
and cheeses that don't need to be wrapped in foil.
5 - Flexitarians: With the rise of Meatless Mondays - a day dedicated to eating only vegetarian foods and one that has even proven popular with regular carnivores, it seems meat eaters opting for vegetarian options, veg only days and vegetable alternatives are on the rise. Of course, if they're ever going to be sold to, these people need a label and the demonic demographic naming committee of the world seems to have opted for Flexitarians, carnivores who are happy to eat only the best quality meat but those who feel equally happy with a plate of pure veg. This movement will be driven further by chefs at the top of chain intent on developing vegetable driven menus, chefs like Alexis Gauthier and his Vegetronic cuisine: non-vegetarian vegetable tasting menus with dishes such as carrots lovingly bathed in lamb juices. Could we see Vegetarians opting to take part in Meaty Fridays? One day of the week when bacon is allowed?
Interview
1. By month, do you
have a fixed investment? and what’s the income percentage?
Censored.
2. What measures do
you use to avoid wastes?
R: Some of the measures we take to reduce waste
are: Clean well what the lettuce and vegetables Yodas like the cut of meat
almost perfectly. To throw a little less of these products.
Also be making the market list in the right
proportions that we need so the product do not become a waste.
3. How do you
recycle in your work area?
R: Well, here we recycle nosottos what are
cardboard, cans and plastic to reduce some costs thereof.
The money earned from selling recyclables
can be used to create a fund dedicated to lower the costs or in other expenses.
4. Give us a
percentage on how recycling lower your costs.
R: Well you can say that about ten and occasionally
up to fifteen percent.
5. What kind of
Strategies do you use to sale your menu?
R: Of course we have strategies that but for
reasons of political Hotel we can not share.
6. Who is your
target?
Cater to sophisticated,
self-assured travelers who seek a hotel experience that embodies confident
sophistication without pretense.
7. Do you use
social media to catch their attention? if not, then what?
We use social media, we have our own web side as well.
8. Who is
Marriott´s competion?
R: compete
with other fine luxury hotel brands such as Fairmont, Park Hyatt, Shangri-La
and Conrad and high-end independent properties.
9. What kind of
strategies do you use in low season? and when would that be?
·
Lower the prices.
·
Make promotions to get the local people in the
restaurant.
·
Half time staff
Low season it’s from march
to October.
10. How do you face
this crisis?
With a monthly meeting with my other chef in order to
make the a plan of action depending on the forecast.
F&B
income
|
1316000
|
100
|
660000
|
100
|
Food
cost
|
600000
|
45.592705
|
280000
|
42.424242
|
beverage
cost
|
120000
|
9.118541
|
111000
|
16.818182
|
Fixed
salaries
|
35000
|
2.6595745
|
19000
|
2.8787879
|
Variable
salaries
|
22000
|
1.6717325
|
9000
|
1.3636364
|
Fixed
costs
|
77000
|
5.8510638
|
30000
|
4.5454545
|
Variable
cost
|
280000
|
21.276596
|
100000
|
15.151515
|
Total
cost
|
1077000
|
521000
|
||
Profit
|
239000
|
139000
|
||
Contribution
margin
|
-41000
|
39000
|
||
Prime
cost
|
742000
|
400000
|
||
Profit
Percentage
|
18.1610942
|
21.060606
|
||
Contribution
rate
|
-3.11550152
|
7.4856046
|
KFC Program
The Mindfulness App
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The Mindfulness App has everything you need to get the scientifically proven
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Currently you can find The Mindfulness App in
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Norwegian.
VEGGIES & STEAK. RESTAURANT
Generalities
The establishment is located on Calle José Isaac Fabrega with Via
Argentina. Corregimiento Bella Vista, El Cangrejo. Its strategic location
designed in the current professional life and tourism expansion projects. The
orientation of this project is a service of Restaurant Type Fitness, offering executive
menu, a la carte service and wide variety of non-alcoholic beverages. Additionally, it will
provide a special menu aimed at users of the neighboring shop, the gym
"Power Club".
The restaurant has a lounge and outside the property there is a smoking
area; all in a schedule to the public from 12:00 to 11:00 pm (Monday to
Friday), Saturday from 12:30 pm to 11:30 pm.
Infrastructure
• Establishment of 300m2, equivalent to:
- Kitchen: 100m2
- Breakfast bar: 10m2
- Bathrooms: 20m2
- Room: 120 m2
- Offices: 50 m2
• Establishment of 300m2, equivalent to:
- Kitchen: 100m2
- Breakfast bar: 10m2
- Bathrooms: 20m2
- Room: 120 m2
- Offices: 50 m2
• Parking Zone:
- 200 m2 are themselves equivalent to 10 cars.
VISION, MISSION
vision
Reach within five years the local or municipal recognition as a restaurant company offering high quality products and an organizational culture of excellence, offering our clients a menu that matches their workout routines. by satisfying our national and international clients, justifying the price-quality ratio of products and services, generating positive financial systems to stockholders' equity, thus becoming a sustainable entity.
Reach within five years the local or municipal recognition as a restaurant company offering high quality products and an organizational culture of excellence, offering our clients a menu that matches their workout routines. by satisfying our national and international clients, justifying the price-quality ratio of products and services, generating positive financial systems to stockholders' equity, thus becoming a sustainable entity.
Mission
Offering our customers quality products that meet the highest standards of hygiene and food handling, driving the culture of good food considering the importance of a comprehensive food; as empathetic provide an efficient service.
Creating a work environment where employees are trained and motivated to develop their highest potential productivity and where development and continuous improvement is promoted.
Offering our customers quality products that meet the highest standards of hygiene and food handling, driving the culture of good food considering the importance of a comprehensive food; as empathetic provide an efficient service.
Creating a work environment where employees are trained and motivated to develop their highest potential productivity and where development and continuous improvement is promoted.
SITUATIONAL ANALYSIS
Will make use of the SWOT technique is the acronym of the words Strengths, Weaknesses, Opportunities, Threats To perform the analysis of the implementation of this project; This methodology is useful to systematically address the actions to be taken in addition to analyze the factors and provides ideas for strategies to follow to achieve the objectives set.
Will make use of the SWOT technique is the acronym of the words Strengths, Weaknesses, Opportunities, Threats To perform the analysis of the implementation of this project; This methodology is useful to systematically address the actions to be taken in addition to analyze the factors and provides ideas for strategies to follow to achieve the objectives set.
STRENGTHS
• Well located in downtown of the country's most populous city, very sharp influx of public facilities.
• Staff trained in assessment teamwork.
• Equipment available for product development.
• Customer who devotes a high quality service at reasonable price.
• varied, nutritious and economical menu designed to achieve customer goal and satisfaction.
• Private parking, factor needed in the area.
• Well located in downtown of the country's most populous city, very sharp influx of public facilities.
• Staff trained in assessment teamwork.
• Equipment available for product development.
• Customer who devotes a high quality service at reasonable price.
• varied, nutritious and economical menu designed to achieve customer goal and satisfaction.
• Private parking, factor needed in the area.
• Customer who devotes a high quality service at reasonable price.
• Varied, nutritious and economical menu designed to achieve customer satisfaction.
• Private parking, factor needed in the area.
• Varied, nutritious and economical menu designed to achieve customer satisfaction.
• Private parking, factor needed in the area.
OPPORTUNITIES
• The format of the restaurant stands out among the specialties offered by other food businesses and neighboring drinks.
• The existence of a growing market that would increase the number of consumers.
• Ability to host private events and / or business meetings.
• Probability of emergence of contracts with travel agencies to be visited by tourist groups.
• To attract a younger segment through the creation of new communication channels (social networks).
• Ability to host private events and / or business meetings.
• Probability of emergence of contracts with travel agencies to be visited by tourist groups.
• To attract a younger segment through the creation of new communication channels (social networks).
• Probability of emergence of contracts with travel agencies to be visited by tourist groups.
• To attract a younger segment through the creation of new communication channels (social networks).
WEAKNESSES
• Low capital.
• A new company which lacks experience.
• Do not have a fixed supplier of raw materials.
• No delivery service is offered.
THREATS
• As a new company, to compete with companies established in the market.
• Unfair competition from our competitors.
• Low and lack of loyalty of our consumers.
• Vacate the property as it is not itself but rented.
HUMAN RESOURCE PLANNING
Board of Directors
VEGGIES & STEAK
|
||||||||||
The Director General
|
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Secretary
|
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Finance
|
Sales
|
Production
|
Human factor
|
|||||||
Accounting
Budgets
|
Advertising
Head Waiter
Box
|
Production
Chef
Logistics
Store
|
Recruitment
Training
Payroll
|
|||||||
Contributors
VEGGIES & STEAK
|
||||||||
KITCHEN
|
Lounge
|
MAINTENANCE
|
||||||
Chef
Sous Chef
cooks
|
Cashiers
Waiters
|
Stewards
|
||||||
MENU & SPECIALTY RESTAURANT
The Veggies & Steak Restaurant is a sample of originality that stands in the area; its direct competition according to their location would be the Seven Seas (fish, queers and other marine products), Olive & Sal (Mediterranean food) restaurant, besides the (Japanese food). But there is overshadowed by them because it combines healthy food for those employing this type of food as a lifestyle, besides serving beef steaks and pork.
The Veggies & Steak Restaurant is a sample of originality that stands in the area; its direct competition according to their location would be the Seven Seas (fish, queers and other marine products), Olive & Sal (Mediterranean food) restaurant, besides the (Japanese food). But there is overshadowed by them because it combines healthy food for those employing this type of food as a lifestyle, besides serving beef steaks and pork.
Menu
Juice &
breakfast station
·
Gluten free chocolate waffles
·
Pumpkin waffles (g free and
vegan)
·
Breakfast berry salad (with
cinnamon oat “croutons”)
·
Gluten free crepes
Toast´s
Shake & smoothies
Detox juices
Entrees
·
Camprese bites
·
Parmesan-roasted
cauliflower
Main dishes
Pasta
·
Chicken
and cherry tomatoes spaghetti.
·
Cajun
shrimp fettuccine Alfredo.
·
Avocado
pesto quinoa pasta .
Soups
·
Carrot
apple ginger soup.
·
Mushroom
millet soup.
·
Roasted
tomato, garlic & onion coconut soup.
Salads
·
Autumn
pear salad.
·
Berry,
lemon chicken and feta salad.
·
Warm
spring salad
·
Asparagus
and potato salad.
·
Heat
wave summer salad
Deserts
·
Frozen yogurt covered blueberries.
·
Skinny strawberry cheesecake.
·
Paleo strawberry rhubarb crisp.
·
Whole wheat berry crumb bars.
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