Unit 26: Assignment 1

510 Words3 Pages
The business in which I am using to base my project on is Helston Sainsbury’s Café. I already have a part time job with Sainsbury’s as a Checkout Captain within the Checkout department, which is non-hospitality. However, I do work quite often within the café department, doing overtime. The Menu Helston Sainsbury’s Café offer Fairtrade coffee, 100% British meat and child-friendly menu options. The café serve Fairtrade coffee, tea and hot chocolate. They only use British meat sausages and bacon, and free-range Woodland Trust eggs in all their breakfasts. All the kids’ meals are developed for children aged 4 to 8 and contain no artificial colours or flavourings. All kids’ main meals come with a complimentary piece of fresh fruit. However, Helston Sainsbury’s Café menu does not cater for people with special dietary needs; this could be one area of improvement in which I could base my project on. On the menu shown above, there are dishes to cater for vegetarians but with very limited choices. Also, there is no labelling/nutritional information of the ingredients used within their dishes to inform customers what is in the food. For example, those with a food allergy or tolerance; intolerance to gluten, known as Coeliacs Disease; or have diabetes; or are vegetarian/vegan, will need to be aware of what is in the dishes prior to making an order. The Kitchen A second area of improvement in which I could base my project on is the kitchen plan/set up could be improved so that it works more economically. Within the kitchen, there is a designated pot wash area. The café has one dishwasher and is on all day. There are two sinks with a tub of warm soapy water to soak used cutlery in, a unit of three shelves and a stacking roller. The pot wash area could be a method to improve the café working more efficiently. Using the unit of three shelves, the top unit can be used for

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