Food Management of Marigold Restaurant-Free-Samples for Students

Question: Discuss about the Food Management of Marigold Restaurant. Answer: Introduction Marigold Restaurant is one of the leading restaurants in Sydney serving people with Cantonese cuisines over the last 30 years. In the year of 1982, the old Marigold restaurant provided varieties of Hong Kong cuisines to the people. The restaurant is famous for its lavish banquets and it is one of the third leading restaurants at George Street in this group. Marigold Restaurant is a dining restaurant and the ambience of the restaurant is perfect to spend time with families and friends. This paper will highlight the summary of the chef of Marigold Restaurant. The restaurant brings richness, diversity and refinement of the Cantonese cuisines, a la carta dishes and varieties of banquets. The prices of the dishes are provided at an affordable rate to the customers. The chef of the restaurant maintains proper co-ordination with the back house of operation and the front house of operation staffs. The chef analyses the cost of operation of the restaurant and finds out various ways to reduce them (Benavides-Velasco et al. 2014). Analysis of the Interview Findings Type of hospitality enterprise managed by the chef The executive chef of Marigold restaurant manages the entire kitchen brigades and provides them the required training. He manages the kitchen staffs and tries to increase the reputation of the hotel by managing, training and providing them the necessary training. Marigold restaurant shares the tastes of Cantonese cuisine with their customers. The chef takes care that he provides the customer with fresh ingredients ranging from seafood to vegetables and varieties of meat. The kitchen staff along with the assistance of the chef pays greater emphasis on the freshness of the kitchen ingredients (Saleem and Raja 2014). The restaurant also has provision of beverages and it provides an iconic and popular wine that ranges from value to indulgence. Some wines are also complementary with different kinds of dishes. The chef also tries to confront the challenges and work in co-ordination in the group. The chef also has the skill to convince the customers so that they remain satisfied and thus ar e willing to visit the restaurant again and recommend it to their friends and families. The chef also highlighted that they frequently visit and talk to the customers. This helps the chef as well as the management in getting the desired feedback and thus helps them in improving the quality of food and fulfilling the demands of the customers (Nieves and Segarra-Cipres 2015) Maintaining the cost control of front of house operation The front of house operation refers to the area which is exposed to the customer. It includes the lounge, restroom, dining room, entry room and the outdoor seating arrangement. The chef of Marigold restaurant manages the front of house operation very carefully. The chef manages the profitability of the restaurant and he tries to generate the food cost between 28% to 35% without hampering the quality of food. The chef has also given importance on preparing the menu of the restaurant. The menu must be prepared in such a way so that it can easily be altered if any particular dish is not available. There must be substitute cuisines which can be served to the customers as per their requirements. This is an important and vital area which is to be taken care of by the chef so that the customers do not return unsatisfied or disappointed (Sachs et al. 2014). Maintaining the cost control of back of house operation The back of house operation refers to that portion of the restaurant which is not for public use. It generally includes the storage and the kitchen of the restaurant. The executive chef plays the main role in managing the back of house operation in the restaurant. He supervises the cooks and the apprentice chef and thus takes care of the food quality. The executive chef of Marigold restaurant has highlighted that they always use written recipes so that the taste and quality of food remains the same (Gin et al. 2013). The customers will be willing to visit the restaurant if they maintain the same taste and restaurant. The executive chef takes special interest in preparing a new Chinese cuisine everyday and naming it as the choice of the chef. The chef also takes care of the weekly and monthly inventories so as to maintain record of the wastage and adjust the inventory accordingly. The losses of the restaurant can also be identified by keeping a track of the inventories. It will also h elp the management in improving the ordering process. The chef can also take important decisions based upon these inventories and they can also find out alternative ways to curb the losses of the restaurant. The executive chef also manages the dishwashers and thus provides them the necessary training so that they can maintain hygiene in the restaurant. The chef also prepares special menu for their esteemed customers during festive seasons. Thus, it can be said that in the back of house operation, the executive chef has to manage all the staffs and take care of the food quality as well as providing customer service (Leung et al. 2015). Financial cost control methods applied in daily business operation of the restaurant The chef of marigold restaurant has highlighted that there are huge cost involved in each stages from purchasing the raw materials to serving the food to the customers. The role of standards plays a vital role in all these stages and there are certain cost control methods which will help in mitigating the problem. The quality of the food must also be taken care of by the chef. Proper training must also be provided to the employees so that it becomes easier to handle the kitchen staffs and they can understand their roles and duties accordingly. The chef must also prepare the operation budget and thus it will help in forecasting the sales volume as well as the overall activities in business (Jani and Han 2014). Evaluation of the findings and its effectiveness in managing food service operation It has been found that the chef applies new ideas and helps in improving the business. He also monitors the activities of the restaurant and manages the kitchen brigades accordingly. The chef also takes care of the administrative tasks and helps the management in the development of the business (Ali and Amin 2014). As the hotel industry is facing steep competition, it is necessary that the chef takes utmost care in maintaining the quality of food at an affordable price. There are certain cost control methods which must be adopted by the chef so as to minimize the food wastage. The chef of Marigold hotel also takes take in preparing the menu of the restaurant (Karatepe et al. 2014). The a la carta menu is prepared by combining the best ingredients and thus offering the authentic and exquisite cuisines. The restaurant provides a perfect dining experience for any occasion. The catering group is also managed by the assistant chef and it the restaurant is ideal for private entertainment. The restaurant is surrounded by Chinese paintings and the main dining space can cater up to 200 persons at a single time. There is also a provision of five individual dining rooms which is decorated beautifully. The chef works in co-ordination with the back of house operation as well as the front of house operation. Thus, it is the duty of the chef to carry out his duties in a responsible manner (Molina-Azorin et al. 2015). References Ali, F. and Amin, M., 2014. 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