la empresa de restauracion aliment aria

8/6/2019 La Empresa de Restauracion Aliment Aria

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LA EMPRESA DELA EMPRESA DERESTAURACIONRESTAURACION

ALIMENTARIAALIMENTARIABibiana Del Carmen Camacho Prez


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LogisticaLogistica de entradade entrada


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y To determined the entrees logistic we

have to know the existence of everyingredient

deliveryfrequency

& volume of selling


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y To determined the logistic of the exits youhave todefined the production system of t

food(cold/hot)& the distributionof the customer(per event/ perwork turn


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y The 2 primary activities that a restaurant

add to the food service are

service

quantity and quality of foodoperation


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y Its difficult to buy and its more difficult

to buy the ingredients of an restaurant.Tomake easier that decision you just have to

follow your standard recipe.


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y Your personal have to know

the value of the customer

sanity and hygiene on the

nutrition anddietetic


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y The restaurant have to be divided based

on your space, the time of yourproduction (food), and the distribution ofyour work team.


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y The classification of restoration is direct:

you produce and consume in the sameplace and indirect you cook in centralkitchen and distribute to other kitchens


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y But the most important thing you have to

coach to your co workers are

the workteam

politics of the

personal


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EstudioEstudio dede laslas politicaspoliticas dede

produccionproduccion dede platillosplatillos


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y It is recommendable do not create extra

menus or improvised menus without astandard recipe, because you can get yourcost higher, waste time & make badpurchasing.


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y The characteristic of yours plates are the

personal touch that you (or your chef)create for the dish


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You have some points to control:

y Cleaning of the pots your personal goingto use

y The adequate dish for the adequate recipey The portionsy The temperaturesy The distribution and the presentationOf every dish


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y For all your dishes you just have only 2

ways to conserve:y Cold

y Hot


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You have to teach how to work inYou have to teach how to work inall the areas togetherall the areas together


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Types of customersTypes of customers


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y Remember , to get the quality standards

in a dish you have to make elaborationcards.

y This cards help you in the function of thestorage and the making of the purchasing

specification form, because they reflecthow much you use per recipe, how henyou can compare with how much you selland how much you have


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y In kitchen this cards help you to have a

great kitchen order, a betterconcentration in the duties, and adiminutions of mistakes .

y To make a cards you have to make a list

of the ingredients that composed the dish,specification the products : classification,kind, where from... And a processdiagram


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y In the restoration of small and mediumenterprises and for night schedule could use

the to go or drive thru.y The advantages of this innovating service are

your customer can go every time, you usethe minimum personal and the space

designated for this area is minimum.y Consider that your common customer could

be kids try to include in your marketpresentation and in your menu ballastedmeals


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LogisitcaLogisitca dede salidasalida dede

insumosinsumos deldel almacenalmacen


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y It includes the duties associated with the

distribution (physic) of the product.y Its recommendable not leave the dish in

wait line for some hours, the dish start toloss nutrients and to be propensity to stay

infected.y Remember that the microorganisms start

to multiply in 10c & 65. The last one isthe optimist temperature.


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y The delayed restoration is associated withthe production and consummation, itmeans that is produced in one place andends in another for the service

y The terminal kitchen is the unit only usedto products, ready for use, semi-

processed and precookedy Its to re-make the menu for the

distribution and consummationimmediately.


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ConsecucinConsecucin dedediferenciacindiferenciacin yy ahorroahorro enen

costescostes aa travstravs dede laslas

operacinoperacin


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y This card help us to avoid the financial

lost, the adequate utilization of theingredients, the excellent application ofcook techniques and help us to controlour costs


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RestauracionRestauracion DirectaDirecta


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y Is one in which the consumption of

cooked plants occurs immediately.


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LogisticaLogistica dede salidasalida

la empresa de restauracion aliment aria

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