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___SITXMGT001_____ACTIVITY_1_ANSWER.rtf.docx - Unit Code:...

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Unit Code: SITXMGT001Unit Title: Monitor work operatonsAssessment Actvity 1AFor this Assessment Actvity, you will be required to plan and organise a workflow for a kitchen Team operaton that will address the following six contngencies that may arise in your kitchen:1. Difcult customer service situaton2. Equipment breakdown3. Stafng levels and skill profiles4.Staf performance5. Procedural requirements6. Product development and marketngWhen developing your Contngency Plan for each
The Chisholm hotel is currently operates on a cook-fresh method of food producton.Theordering is done by word of mouth and fresh food items are delivered thrice a week.All thefood items are issued as and when required the Chisholm hotel is undergoing therefurbishment program to increase its conference and banquetng services. As if now theChisholm kitchen consists of a chest freezer, a walk in chill room and a small store facility.Proper Workflow always aims to minimize the criss-crossing and back tracking between thesectons.Efectve workflow help in a prompt, efectve, smooth producton and service with theminimum expenditure of worker tme and energy. Reduces the tme incurred in delays andstorage of materials in processing and serving. Ensuring workers and materials should travelminimum distances.OrderingAt present ordering is done by the head chef over the telephone. All the food items areordered as and when required the communicaton mishap leads to unnecessary chaos. As thismethod of ordering involves no paperwork or use of any computer sofware, it states thatthere is no formal records are maintained while ordering.ReceivingFresh food items are delivered three tmes a week as ordered by the head chef. All thereceiving is done y the store person with the help of a storekeeping assistant.StoringThe Chisholm hotel is equipped with a small dry store facility a walk in chill room and a largechest freezer. When the food items arrives at the Chisholm hotel it is stored in theconventonal fridges and frozen item is stored a chest freezer.IssuingAll the food items are issued as and when required. There is one storekeeper full tme and astorekeeper assistant working part tme. The store person does the issuing.Preparaton
All the mise-en-place and other preparatons before actual cooking is done takes place in thissecton and this secton is connected with pot wash as every food preparaton requires aconstant supply of clean kitchen equipments.

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