The Village Park mise-en-place

Mise-en-place is a French phrase which means putting in place as in set

up. It is used in professional kitchens such as hot kitchen, pastry and of
course Garde Manger and Butchery. It is refer to organizing and arranging
the ingredient like cuts of meat, relishes, sauces, par-cooked items, spices,
freshly chopped vegetables and other components that a cook or chef will
require for the menu items that are expected to be prepared during a shift
in regardless morning shift, afternoon shift or night shift. This practice is
also effective in home kitchens and commercial kitchen. Mise-en-place can
help us to save time and we can manage our time with no problems at all
such as pot and pans missing, finding ingredient in the middle of cooking
and certain unexpected situation will happens during cooking in the
kitchen. Mise-en-place includes the preparation of kitchen utensil too.
Typically small tool that is designed for food related to functions. Some
utensils are both food preparation utensils and eating utensils for instance
some implements of cutlery especially knives can be used for both food
preparation in a kitchen and as eating utensil when dining. Mise-en-place
also prolongs the shelf life of your produce, a little bit of preparation can
extend the shelf life of the fresh produce. This is usually because the
preparation involves some sort of heat which reduces any microbes
present. Just think of a slow cooked meat dish which will last for a few
weeks in the fridge, compared to a piece of fresh meat that may only keep
for a few days. Same goes for wilted vegetables and a bunch of fresh
vegetables.
The Village Park restaurant owned by a Chinese muslim which located at
Damansara uptown whom has been running his business for about 10 to
12 years. 2 hours before opening the restaurant and runs the business
they will have to do mise-en-place for the food section and the beverage
station. For example, the kitchen will do the mise-en-place for the utensils
such as spatula for frying eggs and strainer for soup or deep fried food. 2
to 3 worker will have to do mise-en-place for the food in order the kitchen
to runs smoothly. For instance, frozen food from the freezer need to soak
in the water to let it defrost, chicken and fish need to clean properly and of
course chilled bread need to be out from the chiller. Mise-en-place includes
placing each ingredient place in a container and positions all the
containers near to your cooking work area. Choose containers that fit the
ingredient, do not use a big container for a small amount of ingredient.
Eggs preparing to be boil, blanch vegetables and seafood. After the
workers have mise-en-place everything and they will start cooking the
food with in these 2 hours before running the business. As for the
beverage station, 1 or 2 worker will handle the beverage part. They will
have to get ready their ingredient for drinks like sugar, condense milk,
teabags and others beverage items. They will have to get the boiler to
start and boil the water. By checking the container where there is enough
ice cubes for the whole day business. If its not, the worker will have to
order the ice cubes through the ice cubes company. Utensils for the
beverage items also need to be prepare. Cups and glasses need to be
place orderly which the worker can prepare the drinks efficiently. Straws
and spoons place in a suitable size container. Fruit juice such as apple,
orange and watermelon need to be peeled during mise-en-place. Check
whether the condense milk is enough and the can opener is nearby in case
the condense milk runs out. Bain-marie should be filled with water since

The Village Park restaurant have a mix rice section. Table settings should
be nicely set. In the casher station, patty cash is prepared. By checking
whether the caption order is enough. This is how The Village Park
restaurant runs their mise-en-place.

Number of staff required in The Village Park restaurant.

Number of staff required. One of the most common request consultants
receive from physicians and managers is for assistance evaluating the
organizations structure in an effort to answer the question. Does the
practice have the right number of employees? Since gross wages usually
account for about 25% of practise revenue, it is important to pay careful
attention to this particular expense. Most physicians and manager or
bosses also realize that solely considering staff numbers as an expense in
myopic. Appropriate staff support enhances a physicians ability to
generate revenue. Staff members are the most important asset of the
organization. The more man power of a restaurant have, the smoother the
restaurant runs. With enough of staff the organization will run smoothly
and the time management will be efficient.
The Village Park required 40 staff which means that is enough man power
to run a restaurant with no problem at all. Some of the staff is part timer
and some are permanently staff in the restaurant. In our opinion I would
suggest that The Village Park restaurant should not hire that much of staff.
Number of 15 to 20 is enough to run the restaurant. 40 staff including
morning shift and night shift, since the restaurant has no finance issue, the
salary for the staff is not a big deal at all. The Village Park restaurant since
2002 and slowly become more and more famous in the year 2004 until
now. The owner keeps on hiring staff that he has no idea what a proper
restaurant required a certain amount of staff. Among the 40 staff half of
them are running a service which means they have to take order, take
customers to their seats and others. In our point of view, there are 4 to 5
staffs handling the mix rice section. Their staff is untrained and no
communication skills at all. We suggest that 15 to 20 staff is enough and a
proper training for them is good as well and its benefit the customers too.

Type of service used in The Village Park restaurant.

The type of service style used in the Village Park restaurant can be known
as a family style dining and a casual dining servicing style. A family style
dining restaurant is a type of casual dining restaurant where the foods is
often served on platters and the diners serve themselves. A casual dining
restaurant is a restaurant that serves moderately priced food in a casual
atmosphere. Casual dining restaurant typically provide table service. The
comparison between a fine dining and a casual dining where fine dining
restaurants are full service restaurant with specific dedicated meal
courses such as Starter, entre, main course, dessert. Dcor of such
restaurants features higher quality materials, with an eye towards the
atmosphere desired by the restaurant. The staffs are usually highly
trained and often wear more formal attire. Fine dining restaurant are
almost always small businesses and are generally either single location
operations or have just a few location. Food portions are visually appealing
and appetizing. Fine dining restaurant have certain rules of dining which
visitors are generally expected to follow often including a dress code.
A service is a set of actions or solutions that are put in place or are
performed to provide a repeatable and consistent set of outcomes,
deliverables and performance for people, organization and systems that
represent consumers or beneficiaries of such results. Services can be
executed or delivered either directly by people. There are various types of
service such as a French service, English service and American service.
The Village Park restaurant is using a French service which is a method of
serving restaurant food in which partially cooked food is bought from the
kitchen on a cart which is used also for the final cooking. Food is served by
a waiter or a waitress who offers a dish to each customer who helps
himself or herself. The English service is quite different from the French
service. The English service includes a hostess that the hostess will open
the door and greet the customer that coming in for dining. The hostess will
guide the customers to the table and pulling the chair for the customers.
Waiter or waitress will roughly brief about the menu itself. In a more formal
version the waiter or waitress serves first to the guest of honour and then
to other guest. In the other hand, the Village Park restaurant also includes
a mix rice section which known as the economy rice. Economy rice stalls
typically consist of 10 to 14 troughs of cooked food, including meat,
vegetables, eggs and fish. Where customers be able to select any
combination of the dishes and served with a portion of steamed white rice.
Next, after a meal customers pay money in 2 ways. The first one is the
customer hand the money to the staff and the staff will proceed to the
cash counter and pay. The second option which is the customers can go to
the cash counter and pay themselves.

Guest expectation from The Village Park restaurant.

There are various types of guest expectation, such as service expectation,
product expectation and technological expectation. Customer expectations
are value customers seek from a purchase of a goods or service. Guest
expectation includes quality standard. For instance, the quality of a food
drop which is not as good as the first experiences. Customers will not
comeback or comeback for the next try. It is better that the quality of the
food remains the same all the time, the quality can goes up but dropping
the quality will kill the restaurant. The Village Park restaurant is famous for
their Nasi Lemak since year 2004. Every time a guest comes in to dine
they will expect the same quality standard as their first experiences. There
is various reasons why that their Nasi Lemak is so famous until now. For
example, a normal pack of Nasi Lemak the taste is good, but after that
they experience a better quality of a Nasi Lemak which is in The Village
Park restaurant. This is one of the reasons how Village Park restaurant get
so famous about their Nasi Lemak. Next, the guest expects the food come
in hot and not cold, serve in time. Service quality is also playing an
important role, the guest expect the staff can communicate and polity to
them. For example, menu comes on time, the staff greets the guest, can
explain what is inside in a certain dish guest sometimes will be allergic to
certain ingredient such as peanuts, certain herbs and certain powder
ingredient. In the other hand, atmosphere of the restaurant also can be a
guest expectation. The guest expects a nice dcor of the restaurant itself.
Good relaxing music or even dim lights. Other than that, guest expectation
on beverage. Sometimes the guest wants more ice, less sweetener. In our
opinion the texture of a beverage drink should be the origin. For example,
a cup of Milo is light in colour which has no taste in it. Guest expectation
on the casher, wrong bills or extra charge this will lead a bad reputation
for the restaurant.

Types of menu
In a restaurant, a menu is a presentation of food and beverage offerings. A
menu may be a la carte which this applied to The Village Park restaurant.
Which guest use to choose from a list of options. An a la carte menu is
more of listed prices than pictures of food and beverage or even dessert.
Dishes are not in set which means it must be pay separately. The menu
itself contains main course, side dishes and beverages which include fruit
juice. Some of the food items is listed on the board as a menu above the
mix rice section. At the same time, The Village Park restaurant offers some
of the set come with Nasi Lemak serve with chicken, prawn, beef and
squid. The menu itself is green in colour which is a traditional Malaysian
colour.