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Kitchen: Monitoring of Stocks Inside The Production Area

The document outlines the procedures for monitoring stocks and fulfilling food orders within the kitchen, dining area, and bar of Wooden Spoon, Inc. It describes tracking inventory needs, submitting purchase requests to the stockman, preparing foods according to standard menus, checking quality before serving customers, and obtaining customer feedback to inform decision making. The overall goal is to efficiently provide delicious and high quality recipes and drinks to customers at a minimal cost.

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Analyn Solito
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110 views5 pages

Kitchen: Monitoring of Stocks Inside The Production Area

The document outlines the procedures for monitoring stocks and fulfilling food orders within the kitchen, dining area, and bar of Wooden Spoon, Inc. It describes tracking inventory needs, submitting purchase requests to the stockman, preparing foods according to standard menus, checking quality before serving customers, and obtaining customer feedback to inform decision making. The overall goal is to efficiently provide delicious and high quality recipes and drinks to customers at a minimal cost.

Uploaded by

Analyn Solito
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

KITCHEN

MONITORING OF RECEIVED ORDERS OF FOODS


FOR ALA CART/ COORDINATE
STOCKS INSIDE THE
WITH THE MGT. WHEN THERE
PRODUCTION AREA IS AN EVENT FOR THE MENU

PREPARE FOODS
BASE ON STANDARD FOOD COSTING
LIST DOWN ALL THE REQUEST
FOOD ITEM NEEDED IN THE MENU & PROCEDURE SHOULD PRODUCE
PRODUCTION OF WOODEN SPOON, DELICIOUS & GOOD
INC. QUALITY STANDARD
RECIPES WITH A MINIMAL
COST
DISPATCHING OF FOODS
SUBMIT THE REQUEST TO BEFORE SERVING THE FOOD,
THE STOCKMAN BEFORE THE DISPATCHER SHOULD
END OF OPERATION CHECK THE QUALITY OF FOOD
DINING

MONITORING OF STOCKS ENTERTAIN


NEEDED IN THE DINING AREA CUSTOMERS/CONSUMERS &
TAKING OF ORDERS

LIST DOWN ALL THE REQUEST


FOOD ITEM NEEDED IN THE DINING
ENTER ORDER TO POS

SUBMIT THE REQUEST TO THE FORWARD ORDERS TO KITCHEN/ BAR


STOCKMAN BEFORE END OF
OPERATION
WAIT FOR THE ORDERS TO BE
PREPARED & SERVED

ASSIST CUSTOMERS
WAIT FOR THE FOR WHATEVER THEY
SALES PAYMENT NEEDED
WOODEN
SPOON, INC.
IMPLEMENTATION

FORMULATION OF
DECISION MAKING POLICIES STRATEGIES

CUSTOMER’S
FEEDBACKS COST OF FOOD
ON FOOD AND BASIS MANAGEMENT BASIS

SERVICES
BASIS

SALES
STOCKMAN

RECEIVED REQUEST SUBMITTING PURCHASE ORDERING OF RAW


FROM KITCHEN, DINING REQUEST TO THE MATERIALS/GOODS DELIVERY
& BAR PURCHASER OFFICERS TO SUPPLIERS

CHECKING THE
CHECK THE AVAILABILITY DETERMINING OF RAW
DELIVERY BEFORE
OF STOCKS MATERIALS TO BE
PURCHASE
RECIEVING

PREPARING THE REQUEST PORTIONING, SORTING &


OF DINING, KITCHEN & ORGANIZING DELIVERIES LOG THE
BAR & MUST BE FROM WET TO DRY GOODS DELIVERIES IN THE
RECORDED IN THE INVENTORY
FOLLOWING THE FIFO
INVENTORY LOG BOOK
PRINCIPLE

DELIVER TO THE
DESIGNATED AREAS
BAR

RECEIVE ORDERS OF MONITORING OF


STOCKS NEEDED IN THE
DRINKS
BAR AREA

PREPARE THE DRINKS & LIST DOWN ALL THE


SHOULD FOLLOW THE REQUEST FOOD ITEM
STANDARD MIXTURE AND NEEDED IN THE BAR
PROCEDURE

BEFORE SERVING MUST SUBMIT THE REQUEST TO


CHECK THE QUALITY OF THE STOCKMAN BEFORE
DRINKS END OF OPERATION

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