...A GUIDE TO APPLICATION FOR RESTAURANT LICENCES Food and Environmental Hygiene Department (January 2012 Edition) -1- FOOD AND ENVIRONMENTAL HYGIENE DEPARTMENT (FEHD) PERFORMANCE PLEDGE APPLICATION FOR RESTAURANT LICENCES We are pleased to state below our performance targets in respect of applications for restaurant licences. Processing Steps To return proposed layout plans which fail the Preliminary Screening to the applicant To arrange Application Vetting Panel (AVP) meeting with the applicant To issue Letter of Requirements for provisional licence and/or full licence To conduct inspection final verification Standard Response Time within 10 working days after receipt of proposed layout plans within 20 working days of acceptance of the licence application for further processing before or at the AVP Meeting upon confirming the premises are suitable for licensing within 8 working days of receipt of notification of compliance with the licensing requirements from the applicant within 7 working days upon confirmation of compliance with all licensing requirements within 1 working day upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant within 7 working days upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant To issue Full Licence To issue Provisional Licence a) if the documents are submitted to the Licence Issuing Office b) if the documents are submitted...
Words: 61953 - Pages: 248
...Enforcement programs have always been required to monitor the safety of the public and there are plenty of statistics that show an increase in compliance with established regulations as a result of enforcement. I believe that it is important to implement a mandatory food safety training requirement for all restaurant employees. The health department can enforce regulations, but education always comes before enforcement. If restaurant employees are not educated in the proper food handling, preparation, and proper cleaning procedures in the kitchen then they most likely won’t understand why it is important to follow established protocols. This will guarantee failure of any type of standard enforcement inspections. Most public health departments have limited resources to perform inspections and therefore establishments may only get inspected one to six times per year depending on certain risk factors associated with the number and type of foods served. According to (National Digestive Diseases Information Clearinghouse, 2012)” Foods may also be contaminated with bacteria during food preparation in a restaurant or home kitchen. If food preparers do not thoroughly wash their hands, kitchen utensils, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross-contamination—the spread of bacteria from contaminated food to uncontaminated food—may occur. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria may multiply. Bacteria...
Words: 1155 - Pages: 5
...Maintain knowledge and ensure compliance with departmental policies and standard service procedures. Supervise efficient upkeep of tools through proper usage of equipment and devices. Analyze all guest requirements and prepare plans resolve customer care related issues and satisfy guests. Monitor and ensure optimal cleanliness, sanitation for all growth oriented organizational projects. Manage and administer supply of linen cloths and uniforms to staff members for cleaning rooms and other private suits. Perform regular investigation on design and provide all materials and devices to ensure enhancement of better services. Assist all room service staff members to work properly and provide maximum facilities to guests to outlet. Monitor all phone calls to room service department to ensure timely resolution for same. Facilitate procedures to take orders from visitors in systematic way and ensure compliance to all regulations and standards of department. Monitor bar set-up maintenance programs, check buffet/reception tables and coffee breaks process plus initiate plans to enhance beauty of hotels. Coordinate with various departments and ensure staff set up and supply remain according to departmental standards. Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs. Prepare documents and maintain adherence to departmental standards. Monitor status of assignments...
Words: 1265 - Pages: 6
...function of law can be a very complicated topic for discussion. Law can be defined as “the body of official rules and regulations, generally found in constitutions, legislation, judicial opinions, and the like, that is used to govern a society and to control the behavior of its members, so Law is a formal mechanism of social control” (Sixth Form Law, 2012). The role of law in society as defined above is about creating rules that tell people what the general population will accept in terms of behavior. The Law also tells people what the consequences will be for misbehavior according to these laws. The Law helps protect people from others and sometimes from themselves. This is perhaps the role that most people would associate with the Law. Law also plays a role in the business world. Business law is sometimes referred to as Commercial law. Commercial law “governs the broad areas of business, commerce, and consumer transactions. Specific law has developed in a number of commercial fields” (Legal Information Institute, 2010). Those fields include sales, mortgages, banking, and landlord-tenant, to name just a few. There are times when the commercial law protects businesses and often times when commercial law provides rules in which a business must operate, thus protecting the employees of the business. The restaurant...
Words: 757 - Pages: 4
...Dining Theatre Executive Summary The establishment of a restaurant like the Dining Theatre as a unique place where people can go there to enjoy quality food, undisputed customer service, the tasty drinks, to enjoy the themed shows and to breath in the serene 1990’s experience is a creative thought whose implementation in Brisbane will not only capture a large market share but also leave the customers satisfied and always wanting more. Following the business proposal in part A of the assignment, this paper will expound further into the details of the business. The paper will discuss particular issues on human resource, marketing and public experience, who exactly are the customers and the ideal experience, partnership and alliances, demand and capacity management, finance doing with the budgetary requirements of the start-up, the forecast and its relevant tables, legal compliance, sustainability management and then draws a conclusion. Title.....................................................................................................................................1 Executive Summary...............................................................................................................2 PART B: Human Resources 1. Director: Mark Williams....................................................................................................5 2. Marketing Manager: Jessica Douglas...............................................................................5 ...
Words: 9560 - Pages: 39
...position. The reality television show, Undercover Boss, shows an upper-management employee at a major company who chooses to go undercover as an entry-level worker to reveal problems within the business. I watched an episode filmed at a Popeye’s Fried Chicken fast-food restaurant franchise. I will compare and do a job analysis for the two positions highlighted in the show, that of Chief Talent Officer Lynn Zapone and of janitorial worker, Douglas. The main responsibilities of a Chief Talent Officer are to acquire, develop and retain a business’ talent, i.e. employees. Ms. Zapone’s job focus during this show centered on employee retention. She reports directly to executive leadership at Popeye’s, mainly the Chief Executive Officer (CEO). She strongly believes that happy team members deliver positive experiences to customers. Those same customers repeatedly come back to the restaurant, and that translates into profits for Popeye’s. Her position is leadership and strategic-planning focused. On the other hand, Douglas’ job is completely manual. It is to keep the interior and exterior of the restaurant clean. His position is very straightforward and uncomplicated. He reports to the manager of the restaurant franchise location (Popeye’s, 2012). 2. Describe your method of collecting information for the job analysis. I plan to collect information to perform my job analysis from the Internet and various human resources websites. I will use an archetypal method of job analysis...
Words: 807 - Pages: 4
...SITXGLC501 Research and Comply with Regulatory Requirements Assessment 1 –Assignment 1. Workplace relations a. Hospitality industry award 2010. This fair work commission consolidated modern award incorporates all amendments up to and including 21 December 2012. b. * Removing food plates * Setting and wiping down tables * Picking glasses * General assistance to food and beverage * Cleaning and tidying c. * Ordering and stock control * Solely responsible for other cooks and other kitchen employees in a single kitchen establishment * General and specialized duties including supervision or training of other kitchen staffs. d. * A casual employee is an employee engaged as such and must be paid a casual loading of 25%. * On each occasion a casual employee is required to attend work they are entitled to a minimum payment for two hours work. * A casual employee must be paid at the termination of each engagement, but may agree to be paid weekly or fortnightly. 2. Work Health and safety Act 2011 a. A work group must elect them. * Do not adversely affect the health and safety of other persons, comply so far as the worker is reasonably able, with any reasonable instruction that is given by a person conducting the business or undertaking to allow the person to comply with this act. * Co operate with any reasonable policy or procedure of the person conducting the business or undertaking relating to health or safety...
Words: 1800 - Pages: 8
...Food Hygiene Assignment Facilities and kitchen staff: * We have 50 rooms which are 75% occupancy midweek and 100% occupancy weekends. * Midweek room turnover is 37.5 rooms @ 89 per room( inclusive of breakfast) = €3,337.50 per day. * We cater for 25 breakfasts on average per day Monday – Thursday. Total for the 4 days =€ 13,350 each week * Weekend room turnover is 50 rooms @ €109 per room = €5,450 per day. * We generally cater for 70% breakfasts per day Friday – Sunday. Total for the 3 days = € 16,350 Totals for year = € 1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to...
Words: 1619 - Pages: 7
...Overview of the Hospitality and Tourism Industry Written By April Lynn Mobley August 16, 2014 In this paper I will show the challenges involved in managing restaurant operations in the State of South Carolina. I will also address how I would handle the challenges. Then I will show the impact of computerization on food service and lodging operations in the state of South Carolina. I will then take a look at the interdependence of the food service, lodging and meeting segment of the hospitality industry and I will make two recommendations for how the synergy between the three sub- segments could be improved, using examples from South Carolina to prove what I am writing about. I will also consider how these segments could improve their relationship between one another and how they could combine their service so they could be more marketable. The last thing I will show is the likely consequences of the introduction of gaming entertainment back into the state of South Carolina. There are many different challenges involved in managing a restaurant in the state of South Carolina. One of the biggest challenges for managers here is ensuring compliance with various state laws and regulation concerning the health and safety in the Hospitality Industry. The Restaurateurs and management believe that they are at the mercy of the legislators. It is believed by management that they do consider the ramifications of the laws that are passed and what the impact the industry has on local...
Words: 723 - Pages: 3
...Market Failure * Adulteration in Food Industry Submitted to: Mr. Sheikh Morshed Jahan Associate Professor Course Instructor - Bangladesh Studies Submitted by: Samia Khan (RQ 16) Adel Mostaque Ahmed (ZR 22) Ahnaf Zabee (ZR 35) Rituraj Baidya (ZR 56) Institute of Business Administration University of Dhaka April 9, 2012 Table of Contents Market failure 3 Food adulteration in Bangladesh 3 Mouthwatering looks: 4 Endurance: 4 Examples of food adulteration 5 The consequences: 6 The awareness issue: 6 Penalties 7 The Solution 8 Conclusion 8 Market failure Market failure is a concept within economic theory describing when the allocation of goods and services by a free market is not efficient. That is, there exists another conceivable outcome where a market participant may be made better off without making someone else worse-off. Market failures can be viewed as scenarios where individuals' pursuit of pure self-interest leads to results that are not efficient – that can be improved upon from the societal point-of-view. Food adulteration in Bangladesh Food adulteration is the process of adding chemical substances with foods, which should not be contained within food and beverages. Chemical substances or simply adulterants may be added to substances to reduce manufacturing costs, or for some deceptive or malicious purpose. When profit in business is more important than morality, then it is possible to add the poisoning contents to the...
Words: 2319 - Pages: 10
...Table of Contents 1. Company Background 2. Industry Research * Competitors * Suppliers * Economic Conditions * Industry Trends * Regulations 3. SWOT & Environmental Scanning 4. Greentraks Analysis 5. References 6. Table of Addendums 1. COMPANY BACKGROUND Burgers and Brew is an innovative chain that is unlike any other restaurant in Chico. The first Burgers and Brew was established in 2000. The Chico location has been here since 2010 and is located in the historic downtown at 201 Broadway Street. The business is family owned and operated by Philippe and Derer Zawaydeh who are brothers that reside in the Folsom area. The first Burgers and Brew location was opened in Davis which is located at 403 3rd Street and the second location was opened in Sacramento located at 1409 R. Street. There is also one other Burgers and Brew restaurant that is inside of the Sacramento Airport, but it is a franchise, so it is not owned by the brothers. This sustainability report will focus on the Chico location and both the current and possible future sustainable practices that are practiced inside their restaurant. Burgers and Brew hours of operation are Sunday thru Wednesday 11am to midnight and Thursday thru Saturday 11am to 3am. Distinguishing themselves from restaurants with similar offerings through impressive customer service and satisfaction, Burgers and Brew caters to all by offering over 70 bottles of variety craft brews, 18 on tap, while serving nothing...
Words: 2877 - Pages: 12
........................................................... 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ............................................................................................................................................................................................................ 8 Key Foreign Direct Investment (FDI) Regulations ................................................................................................................................................. 9 Supply Chain...
Words: 5911 - Pages: 24
............................................................... 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ............................................................................................................................................................................................................ 8 Key Foreign Direct Investment (FDI) Regulations ................................................................................................................................................. 9 Supply Chain Management...
Words: 5886 - Pages: 24
...BJ’S RESTAURANTS, INC. 2012 ANNUAL REPORT INCREASE IN REVENUES TO $708.3 MILLION 14 % % Resonating with the consumer. INCREASE IN COMPARABLE RESTAURANT SALES 3.2 11 % INCREASE IN OPERATING WEEKS $ 31.4Million fISCAL 2012 NET INCOME $ 1.09 fISCAL 2012 NET INCOME PER DILUTED SHARE BJ’S RESTAURANTS, INC. INVESTING IN QUALITY A loyalty proven by our financial results. 61 2 3 5 4 1 2 1 1 3 6 1 28 1 11 selected financial highlights (dollars in thousands, except per share amounts) Revenues Net Income Net Income Per Share: Basic Diluted Total Assets Shareholders’ Equity Number of Restaurants at Year End Comparable Restaurant Sales Increase (Decrease) $ $ 2012 $ 708,325 $ 31,409 1.12 1.09 2011 $ 620,943 $ 31,570 $ $ 1.14 1.08 2010 $ 513,860 $ 23,162 $ $ 0.86 0.82 2009 $ 426,707 $ 13,038 $ $ 0.49 0.48 2008 $ 374,076 $ 10,308 $ $ 0.39 0.39 $ 566,876 $ 371,834 130 3.2% $ 502,079 $ 332,449 115 6.6% $ 430,085 $ 287,826 102 5.6% $ 381,122 $ 252,979 92 (0.8%) $ 335,209 $ 232,277 82 (0.3%) TOTAL LOCATIONS / JANUARY 1, 2013 130 We opened 16 new restaurants, including one relocation, which translates into an Certain statements in this Annual Report and all other statements that are not purely historical constitute “forward-looking” statements for purposes of the Securities Act of 1933 and the Securities and Exchange Act of 1934, as amended, and are intended to be covered by...
Words: 56919 - Pages: 228
...Terry Powers Craig Westcott November 22, 2015 Word Count: 2,050 Steve Ells may not have invented the “fast-casual” sector, but since his founding of Chipotle Mexican Grill in 1993, he has shepherded the development of the restaurant chain which many in the industry might say best exemplifies it. Growing Chipotle from a single unit Denver-based operation to an international 1,230-unit chain which one Wall Street analyst called “the perfect stock,” Ells, a Culinary Institute of America graduate, set out with a vision “to change the way people think about and eat fast food.” When Chipotle announced the launch of a second restaurant concept, ShopHouse Southeast Asian Kitchen, putting to the test Ells’ belief that “the Chipotle model could work well with a variety of different cuisines,” it left many optimistic that lighting, perhaps, could strike twice and that ShopHouse might prove to be a second home run for both Ells and Chipotle. Core Competencies Chipotle Mexican Grill has two core competencies that can best be rolled up and described as “the Chipotle Experience,” namely the quality of their food, prepared as per Ells’ mantra of “slow food served fast,” and their setting being more upscale than a traditional fast food restaurant. Figure 1 – Core and Distinctive Competencies Figure 1 illustrates that these core competencies are arrived at through four distinctive competencies of the five elements of Ells’ original strategy for Chipotle: - Serving a focused...
Words: 2103 - Pages: 9
