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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