Question

Hi, can you answer this question in more detail?

Subject: Quality Management and Practices

Task 1 - Prepare a Project Definition (approximately 500 - 1000 words). This is the “who, why, and what” part of the project. It defines all major aspects of the project and forms the basis for its planning and management:

Topic: Western restaurant

Answer 1

Quality Management and Principles for Western Restaurant(X)

This document would be the binding principle as be considered the Project Definition document for the restaurant.Any query or reference needed for decision must be in tandem with Quality Management System of the organization.Here we would discuss our responses to primary challenges we face and the tools be used for ensuring the best dining experience we can provide.

Ensuring Smooth Supply Chain Management:The front team would ensure fresh supplies be procured and then cleaned and sent to the respective cuisine chefs.This would be done to ensure there is no sub par vendor or favoritism in the supply chain affecting the restaurant reputation.Important to follow FIFO(First in First Out) while procuring and using the raw materials procured to ensure there is no quality concern.

Cleanliness:The front and the kitchen area must be kept immaculately clean.This is done in order to ensure a great customer experience and ensuring the kitchen is free from any health or workforce risks thus preventing any future litigation.The services should be in house and not outsourced even for days off and sufficient staff must be recruited to ensure there is no skip in the same.The core team would work on the normal cleanliness and experience and the extended team would work on fixing any loopholes with regular feedback to the management.

Inspection of Surprise Food Quality and Quality Certification: In terms of the Food Industry in general we would be initiating in procuring a Quality Certification(ISO series) wherein there would be regular audits by department personnel.Hence we must initiate proper communication and training to ensure that food quality is maintained.

Resource Estimates and Budgeting: There should be no cutting corners and resource estimates must be standardized as part of a regular quality screening process to ensure there is no sudden requirement to raise prices which would affect customer ratings.This would be the responsibility of the floor manager.

Hazard Analysis & Critical Control Point: This is almost a standard for any Quality Management Process Control Process .Hence a process to sanitize equipments,control insects and other rodents be executed immediately.A Standard Process Technician must be appointed (internally) and delegated this responsibility.

Training:The front and the back office staff must be completely aware of the quality control procedures and since restaurant industry attracts a huge amount of employee turnover regular training must be initiated from the Project(once a fortnight) to ensure everyone is on the same page

Security & Safety:A customer who comes to dine out should be feeling secured at every step.Hence proper safety procedures,fire drills and security must be initiated to ensure there is no quality concern.This is to be done by the floor manager.

Guest Service and Personal Hygiene:The Floor Manager that all staff must maintain immaculate Personal Hygiene as the food industry is not a place where one negative review can have humongous repercussions.A place where the clientele is specific about its reason for coming right from the plates to the cutlery must be immaculately clean.

Only with our constant support and handholding we would be able to ensure that the Project is a success.