Opening and Closing Routines in the Food Service Industries

By: Terry S Vostor Click author's name for more of his/her articles

Often running a restaurant, eatery or catering operation comes down to simple routines and a well laid out manual and procedure. You might think its 'fun" to run a "management by crisis" environment , however both customers , and clients may not appreciate it and when such a company in a service and hospitality industry its more than difficult to retain and attract good staff as well maintain good staffing ration and turnouts. Your local health department and inspector will certainly appreciate your attention to process and detail.

Nothing can take the place , in the whole scheme of your business plan, of your eatery or catering service of cleanliness and thoroughness to detail. It can be simply said that during the "opening" process and procedure that you are confirming that everything is up to snuff and "Bristol shipping standards", and that your establishment or ready to prepare meals for the upcoming day , event or events. On the converse during the closing, you preserve and retain any products for the next shift or shifts in line. In the same vein you are ensuring that you are taking care of things - so that no vermin or potential pest attracting materials from the previous shift or event linger around. It does not take much at all to attract these household or even wild pests, and most difficult to get rid of or eradicate. Lastly you are making sure that all is neat and clean, that all surfaces are free of grease, dirt and grime for best appearances as well as for safety to avoid slips and spills on the next working shift or event, or hosted events

On finishing when it does to the other end of the setup - You can call the person in charge boss , supervisor or manager . Their role is to monitor and maintain the standards of your stated cleanup policy and procedures manual and staff manuals. Again a stated manual and sets of clearly stated procedures for the closing process can be most useful if not essential. Assign a specific person to have the task of "closing and opening" supervisor. It is their stated responsibility and responsibilities that all stated procedures are followed to the letter and order. Simple as that.

Nothing takes the place of a well laid out series of steps for opening and closing routines and schedules in the operation of your food preparation organization - Rules , when it comes to hospitality industry hygeine and cleanliness are vital. Major hotel and hospitality service chains maintain basic quality and cleanliness standard levels and so should you.
Your image and reputation as a food services provider depends on it. .

Article Source: ABC Article Directory

About The Author: Terry S. Vostor Planning Winnipeg Spring Summer 2010 Weddings Banquet Receptions King Cole Catering Blog