...Task C Job: weekend cook Location: Southampton Position: Part time Working Hours: 16 Wage: £8.80 Link: https://www.compass-careers.co.uk/members/modules/job/detail.php?record=43794 Source: compass group Date access: 13/10/2014 Ideal Candidate Ideally, you will have NVQ Level 1/2 in food preparation and cooking or equivalent Proven experience as a Chef Basic Food Hygiene certificate The skills to produce great food Self-motivated and the ability to work in a pressurised environment Team player A 'Can-do' attitude Skill required for the job: Producing food to a high standard and on time: Be able to produce food that reaches a high standard as required and able to produce food right first time and meet the deadline. Working within a team to ensure deadline are met: Be able to working in a team to produce food that will reach to the high standard as required and ensure are met the deadline. Good Communication Skills: Having good communication skills is very important; it helps food production go through a lot quicker. By communicating around with your colleagues, you will make the workflow more effective and will avoid errors that will happen if there is a lack of communication between the colleagues. Ideally with experience in a busy Kitchen environment: Be able to work in a busy kitchen environment, with a fast pace. Required to have experiences of working in a busy restaurant or hotel. High standards...
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...Environmental Catering Table of Contents * Introduction * The process and its environmental factors * Impacts on the environment * Solutions(strategies, toolkits and patents) * Conclusion Introduction Our life become more and more hectic and time is a valuable factor of life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. There are various types of catering: * Mobile catering: providing foodservice from a vehicle or cart provided for the purpose. It’s common at outdoor events such as festivals, and can also be found at downtown business districts. * Event catering: is the most common form of catering. Food is transferred from a kitchen or prepared on site and is served by waiting staff at dining tables or a self-service buffet. * School-workplace catering: in cantinas clients can choose from various ready meals which includes boxed lunch catering such as sandwiches, salads, foods and desserts. It includes the army and hospitals. * Boxed lunch catering: is prepared by the caterer and dropped of fon a location combined for the...
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...The Chambers School and Career Center is one of ten tax-exempt nonprofit programs of Bright Future Youth and Family Services. Our mission is to assist at-risk youth in the Eugene/Springfield area in becoming productive citizens by providing a learning and work environment where they feel challenged, respected, and accountable as they strive to meet the demands of adulthood. We have a staff of approximately 250 employees and also utilize several volunteers each year who play a vital role in the organization. Bright Future prides itself on its diversity of funding sources that make for a fiscally strong organization. Agency revenues come from governmental contracts, charitable gifts, United Way funding, and fees for service. Chambers School is proud to be the premier provider of at-risk youth alternative education and career assistance in Lane County, and seeks to make this experience even more valuable for its clients. This is done through a series of curricula funded by the Lane Workforce Partnership, Oregon Youth Conservation Corps, Oregon Department of Human Resources, and the local school districts. The most recent program we have developed is a culinary arts program in which students learn about food preparation and safe handling and then put this knowledge to use by preparing lunches for their peers at the Chambers School. After completing the 9-week curriculum, students are placed with a local food service business for a 60-hour practical training where they can continue...
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...Operations of The Saigon Catering Company Introduction This paper sets out to look at the operational problem of a catering business called The Saigon Catering Company (SCC). SCC is a small event catering company based in Ho Chi Minh City, Vietnam which caters for parties hosted by expatriates (non-Vietnamese) either at their offices or their homes. The enterprise was started about three years ago with $100,000 capital. The owners are two businessmen, an Australian & New Zealander, who are involved in a number of different catering and restaurant ventures which operates as a group called the Saigon Gourmet Group. SCC employs a General Manager who is a talented and well trained Chef from the UK who has a lot of experience in hospitality and party catering. The business also employs four full-time staff and around 12 casual staff who work on a rotation basis on events. When needed additional staff (i.e. managers, chefs & waiters) can support from other businesses within the group. Production & Problem SCC can produce very high quality food and delivers a high level of customer service. The General Manager is the main customer contact person, who meets each client and offer them a very wide variety of menu options (the current selection covers approximately 40 pages) and can even write menus for each individual party or dinner. He also can offer a choice of wine glasses, tableware, uniforms etc and a wine list with over 120 different wines. The company...
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...life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. In such a busy environment, people always find ways to wrap up the daily routine things to properly concentration their core jobs. If a person from his native homeland comes to other country and then wants to arrange a party with food according to his motherland, than this catering industry will help him. Because of the diverse market throughout the world, the catering industry is very well accustomed to the traditions of the countries in which they have entered. Here we can see the clear sign of globalization and its impacts on the company like Sodexo. Because of which, we can arrange parties with our cultural food even if we are not in our country. This can be easily expressed in such a way: “Something about others you learn, something about you others learn, that’s how Globalization works and the companies grow.” 1. Customers (segmentation), Upon demand and profile, catering companies are divided into low-scale and high-scale catering. These services differ by using completely different kind of raw materials and resources. As an example a child’s birthday party demands tools of lower value...
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...Reduction of food waste in the Dutch catering sector | Author: Han Soethoudt [ Auteur: Han Soethoudt ] | Report no. 1335 | Title | Reduction of food waste in the catering sector | Author | Han Soethoudt | Number | Food and Biobased Research number 1335 | ISBN-number | ISBN no. 978-94-6173-336-8 | Date of publication | Date of publication August 2012 | Confidential | No | OPD-code | 6239021000 | Approved by | Toine Timmermans | | Wageningen UR Food & Biobased Research | P.O. Box 17 | NL-6700 AA Wageningen | Tel: +31 (0)317 480 084 | E-mail: info.fbr@wur.nl | Internet: www.wur.nl | | © Wageningen UR Food & Biobased Research, institute within the corporation Stichting Dienst Landbouwkundig Onderzoek (Foundation Service Agricultural Investigation) | Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The...
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...Edward’s Restaurant and Sir George’s Catering Case Analysis General Environment Demographic: Industry: Demographic factors are favorable to the restaurant industry. Approximately 52% of the 1993 population in the area was 60 years of age or over. This was considered the restaurant’s main target market. During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for growing population of seniors. Land prices, housing, taxes, and utilities were affordable. With the average cost of an acre of industrial land in the Penticton area at $45000 in 1991, businesses were attracted to the area. Between 1984 and 1991, manufacturing jobs in the region had nearly doubled plus house price were low. Population increased during that period of time. Climate is the biggest factor of population increase. Penticton has the best climate in Canada. With population of 27,000 people seemed to indicate 27-30 would be an appropriate number of restaurants for the city. At that time, however, there were about 100 eating establishments. (Not enough people for that number of restaurants). During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for a growing population of seniors. Land prices, housing, taxes, and utilities were affordable. Within an hour driving time there was...
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...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct...
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...HRT. 221- CATERING MANAGEMENT INSTRUCTOR – DAN REEVES COMPILED BY- NICK NARDELLA (802-970-723) & JASMEET KANDOLA (821-173-838) CAFP Retirement Dinner Senior rep’s of CAFP that are retiring will be honoured. Special guest speaker and Chairman of CAFP Mr. Dan Reeves will be saying a heartwarming speech, noting the works and accomplishments of the retiree’s in front of their family and friends who will also be in attendance. Service style will be American, the room will be setup with seven u-shaped tables that seat 10 people, placed in a chevron style facing the podium for the guest speaker. The room capacity is 80 seated people, which is why we are setting up for only 70 people, because we have to factor in our staff and that the registration tables along with the bar and the pick-up station will take up space. There will be two registration tables positioned next to each entrance/exit, one bar at the south left side of the room and one pick-up station at the south right side of the room, as well as the podium and stage at the front center of the room. The theme for the night will be Tuxedo Royale “James Bond.” Schedule/Itinerary 5pm – 2 servers come in to set up the room. 6pm – 3 more servers come in to help finish setting up side station (coffee, tea, pick up area) and prepare to serve h’ordeurves , along with one bartender setting up the bar station. 6:30pm – Guests begin to arrive. Drinks served at the bar, servers begin to serve h’ordeurves , one server...
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...facilities. The hospitality economy is one of the country’s key industries with huge growth prospects in jobs. In employment terms, restaurant are easily the largest sector, closely followed by a pubs, bars and club with the hotel sector growing more slowly, and the contract food service sector holding steady . ECONOMIC PERFORMANCE The restaurant industry produces the most income which is not as profitable as other industries * The Industry employs over 1.8-2.4 million people. * It is estimated that the industry will require 30,000 to 35,000 trained people at managment and supervisory level year on year. * The canteen and cotract catering or contract food service sectors had also shown a strong growth. * Estimated,400,000 jobs in hotels and related services. * 1.26m jobs in restaurant. * 750,00 contract catering and in-hous catering jobs. * 20,000 jobs in event management * £7.4bn of foreign exchange export earnings. The restaurant industries produce the most income which is not beneficial to other industries when staff and other fixed costs are taken into consideration ,£47.53 contributed for each hour worked.£121.44 per hour in gambling industry and the most profitable of all whole tavel services generate £102.74 per hour then followed by pubs,bars and nightclubs at £80.89. Four Uk nation increased contributing to the economy particularly in scotland and wales.the hospitality industry highligh the lates figures,3.2 – 3.1 percent is the over all proportion...
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...Success Indicators among Home-Based Catering Services in Cavite I. INTRODUCTION A catering business is an excellent choice for entrepreneurs who wish to make their fortune in the food business. With minimal capital and lots of determination, almost anyone could put up a catering business. If you have a large kitchen, it is possible to start at home to save on start-up costs. The catering business is one of the most lucrative and profitable home businesses with a high potential for expansion and growth. It is both financially rewarding and fun. Each catered event - whether birthday parties for children, breakfast in bed and intimate candlelight dinners for two, company dinner parties for 50 and wedding receptions involving a hundred or more guests -- is a new experience and challenge with a new group of people. Whether it is a catering event on a full-time or part-time basis, the opportunities are excellent. However, catering is a demanding work, requiring stamina, ability to work under pressure, and excellent interpersonal skills. The success will greatly depend on reputation. To build a good reputation in the business owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and becoming more popular with people of all income levels. In the province, there are several catering services that occur, extending services in the group of people on which they...
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...Paloma Reynoso | 307 Atlantic Blvd Programs Director | Coral Springs, FL 33323 Email: palomaprograms@tropicscc.com Paloma Reynoso | 307 Atlantic Blvd Programs Director | Coral Springs, FL 33323 Email: palomaprograms@tropicscc.com Tropics Commercial Catering Tropics Commercial Catering March 23, 2015 Dr. Douglas Zlock Director Sport Med Institute 1100 Alhambra Circle Coral Gables, FL 33134 Dr. Zlock: Have you ever been told “no clinician has ever advised me to eat it [hospital food]. They've told me to bring my own, or buy some from outside”? Michael Seres lives in and out of the hospital due to his health and wrote on dailymail.com on various topics about his stays at the hospital, including the food they serve, which he states is almost inedible. Tropics Commercial Catering is excited to share our proposal to further your success by combining great food and highly satisfied patients. Background We know that often times it could be troubling to find a balance between the quality of the service and your company’s budget, especially in the commercial catering industry, where companies often price their services extremely high simply for the convenience of the service. Another underlying issue is that medical centers have lost sight of the importance of the quality of food that is served. A large amount of medical centers have adopted the belief that their centers are ultimately a need for the consumer and...
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...Grocery department with condiments and packaged foods In order to fulfill the owner’s dream of expansion and growth Kudler Fine Foods is in the process of developing an organized structure of buyer, catering manager, store director, and the various department managers at the stores. The following are the job descriptions developed to hire and develop these key positions at Kudler Fine Foods. A buyer for all stores would facilitate the need for the owner to stop ordering for the stores. A buyer will purchase grocery merchandise or commodities for resale. The buyer inspects and grades or appraises agricultural commodities, durable goods and other merchandise offered for sale to determine value and yield. The buyer selects and orders merchandise from showings by manufacturing representatives, growers, or other sellers, or purchases an open market for cash. Buyers will baseselection on nature of clientele, or demand for specific commodity, merchandise or other property, utilizing knowledge of various articles of commerce, and experience as a buyer. Transports purchase or contacts carriers to arrange transportation of purchases. Buyers will have the authorization for payment of invoices or return of merchandise (Careers in Grocery, 2009). Hiring and developing a catering manager is needed to expand the business and...
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...Marketing Research Kudler Fine Foods is a gourmet grocery store that caters to savvy shoppers seeking the finest produce, meats, cheeses, and wines. Kudler Fine Foods was established by Kathy Kudler in 1998. Currently, Kudler Fine Foods has two locations in California, La Jolla and their newest location in Del Mar. Kudler Fine Foods prides itself on providing fine quality products to savvy customers seeking high quality as well as a new shopping experience. Kudler Fine Foods has become successful because of their strategic location catering to consumers with a unique taste and who are willing to pay the price. As Kudler Fine Foods develops their marketing strategy and tactics additional market research is required in specific areas before proceeding. Those three areas are new locations, catering services, and acquisition opportunities. New Locations Kudler Fine Foods is currently operating two stores in California, one in La Jolla and the other in Del Mar. As a growth opportunity, Kudler Fine Foods is considering geographic expansion throughout California. Kudler Fine Foods is considering expanding by opening new locations in San Diego, Palm Springs, San Francisco, Santa Barbara, and Carlsbad. Before proceeding with opening new locations additional market research must be conducted to determine if this locations have a demand for the types of products Kudler Fine Foods has to offer, and if the consumers are willing to pay the price. Kudler Fine Foods research team...
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...product, aggressive pricing, and continued innovation. Kathy Kudler envisions a customer more inclined to pay a higher price for a quality brand. The following paper will discuss the strategies and opportunities presented to Kudler Fine Foods as the corporation embarks on a new business venture. Implementing a new sector to a business requires market research and development. The corporation must establish an effective marketing mix, ensure themselves the availability of their product, compare their aggressive pricing to competitors, and incorporate the recent merger with local growers into their marketing strategy. Before any of the previous objectives can be instituted, Kudler Fine Foods must determine the wants and needs of its potential catering customers, by analyzing its already existing sectors such as the cooking class socials and customer reward program. Throughout this course, the idea of increased product awareness, increased sales of high-margin products, and innovative product introduction has been a main focal point. Kudler’s in-store cooking social...
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