The necktie was originally worn to absorb perspiration and guard the neck from drafts in hot underground kitchens.Modern air conditioned kitchens make the necktie out of date, however the necktie is still worn by professional cooks as a symbol and respect for the trade.You can identify chefs who are fully trained and passionate about their skills, they wear tall white hats and a white necktie.Untrained or apathetic chefs wear caps and no necktie and use the excuse that the tall hat and necktie is old fashioned. This is more the case in Australia than overseas. |
Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays. 1.2 The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours.
The firm needs more attention to a solid marketing effort including a website design and website launch and it needs to find alternate means of financing beyond its current sources. In 2003 and 2004, more than 52% and 60% of the customers felt that they paid more for the merchandise that the merchandise was worth. Kudler Fine Foods will employee a generic strategy of focus. Kudler Fine Foods will serve their niche market that is the gourmet chef and people that appreciate and are willing to pay for high quality, specialty, organic and locally grown foods. “A firm pursuing a focus strategy is willing to service isolated geographic areas; to satisfy the needs of customers with special financing, inventory, or servicing problems; or to tailor the product to the somewhat unique demands of the small- to medium-sized customer” (Pearce and Robinson, 2009, p.205).
This marketing initiative will track the customer’s buying habits and allow Kudler to target to specific customers. Looking at the current information technologies databases, Kudler foods has a system that tracks internal sales data but wants to enhance the system so they can track the demographic information and buying trends of each customer (Kudler Virtual Organization, 2010). Strategies and Tactics The company, Kudler Fine Foods, must insure that all marketing initiatives align with the company’s mission statement. When selling gourmet foods, it is more important to have the highest quality foods and customer service than it is to have low prices. Kudler must stay focused on this aspect at all times when developing new tactic and strategies as not to succumb to the pressures of the discount shopper.
Not only that it also go far to let the target audience know how helpful and healthy it will be for the human body and the nation as a whole. Last but not the least is the logos which is the appeal to your intellect showing you how you can do something new with bacon that you had no idea about as a single mother, family or restaurant owners who wants to try new dishes and meals. It also give you the break down of the recipe, how it needs to be cooked and how healthy it is for the body. The bacon pie ad has a lot of emotional appeal to its target audience because majority of American’s loves pie but is afraid to gain weight, therefore this ad has a lot to show its audience how to prepare it without you stepping out from the comfort of your home and also give you nutrition benefits such as not gaining weight and not dyeing early but to live strong for your self and for the
Employees such as this would not be just following protocol but ensuring that we maintain the high level of quality in both food and service to our customers that is necessary in a specialty gourmet food store. Upon first arrival as a manager, it would take some time to read the employees and learn their character and determine if it is ideal to my vision for Kudler. The development of character within individuals is a slow and deliberate process that may have been neglected in this store in the first years of the store. I would also determine if some of the set rules and standards do not have an “artificial” feel to them. It is more about being genuine with ethical rules and beliefs which come from within our employees and can be reflected in our everyday store
Code of Ethics Suzanne BUS/210 February 21, 2014 The company that I am starting is a catering company. The name of it will be “Foods by Sue”, so having my name on the business means that I want a business code to show who I am. The first code of ethics that I want to have is individual ethics, I want to make sure that each person will treat the other the same way that they would like to be treated. It is important that the people that work for me like what they do and like who they do it with. The reason for this is that when you like what you do and who you do it with it makes work easier.
The code of ethics is ten basic rules the employees must adhere to, in able to maintain and gain integrity and teamwork to each other and customers. The most important code is to follow our mission statement at all costs. This can alleviate many possible issues altogether. The employees must make sure all food is cooked to ServSafe guidelines. They must adhere to all sanitary precautions, including appropriate personal hygiene.
The strategies that CKE Restaurant, Inc, has in place to continue to succeed is to not be just like the other fast food chains. Hardee's and Carl's Jr believe in serving safe, quality food to every guest and at every meal. CKE Restaurant, Inc. follows a quality assurance and product safety program. The program meets the challenges of food safety in todays world of foodborne illnesses and food sanitation