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    Reflection Journal

    Uploaded by

    Meshack Mate
    This week's assigned reading and online discussions covered several key topics for basic kitchen and food service management. The student learned that human resource management and factors like menu items, food preparation methods, work environment, and hours worked all contribute to an organization's success. The reading also discussed how intrapreneurship and innovation, such as using technology and computer systems in the kitchen, can help businesses adapt to changes and increase efficiency. Finally, the student was surprised to learn about inventory control systems, even for small operations, and how using spreadsheets can help track purchasing and sales of products. Overall, the lessons prompted the student to reconsider staffing levels and how maintaining enough workers impacts costs and profits.

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    Reflection Journal

    Uploaded by

    Meshack Mate
    19 views2 pages
    This week's assigned reading and online discussions covered several key topics for basic kitchen and food service management. The student learned that human resource management and factors like menu items, food preparation methods, work environment, and hours worked all contribute to an organization's success. The reading also discussed how intrapreneurship and innovation, such as using technology and computer systems in the kitchen, can help businesses adapt to changes and increase efficiency. Finally, the student was surprised to learn about inventory control systems, even for small operations, and how using spreadsheets can help track purchasing and sales of products. Overall, the lessons prompted the student to reconsider staffing levels and how maintaining enough workers impacts costs and profits.

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    This week's assigned reading and online discussions covered several key topics for basic kitchen and food service management. The student learned that human resource management and factors like menu items, food preparation methods, work environment, and hours worked all contribute to an organization's success. The reading also discussed how intrapreneurship and innovation, such as using technology and computer systems in the kitchen, can help businesses adapt to changes and increase efficiency. Finally, the student was surprised to learn about inventory control systems, even for small operations, and how using spreadsheets can help track purchasing and sales of products. Overall, the lessons prompted the student to reconsider staffing levels and how maintaining enough workers impacts costs and profits.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views2 pages

    Reflection Journal

    Uploaded by

    Meshack Mate
    This week's assigned reading and online discussions covered several key topics for basic kitchen and food service management. The student learned that human resource management and factors like menu items, food preparation methods, work environment, and hours worked all contribute to an organization's success. The reading also discussed how intrapreneurship and innovation, such as using technology and computer systems in the kitchen, can help businesses adapt to changes and increase efficiency. Finally, the student was surprised to learn about inventory control systems, even for small operations, and how using spreadsheets can help track purchasing and sales of products. Overall, the lessons prompted the student to reconsider staffing levels and how maintaining enough workers impacts costs and profits.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Surname 1

    Student’s Name
    Profesor’s Name
    Course Title
    Date
    Basic Kitchen and Food Service Management
    1. What was the primary thing I learned this week through my assigned
    reading, and online engagement with my peers?
    The primary thing I learned this week is that a working performance does not only need sound
    human resource management but also other things that in combination, can facilitate the success
    of the organizational functions. The working environment in the foodservice industry requires
    menu items, use of convenient foods, the work environment and the number of hours worked.
    Throughout the lessons, I noted that the amount of labour in a particular restaurant is determined
    by the volume of business in the process. Also, each restaurant has a minimum level of staff that
    are necessary for the business to take place without interruption. Also, I not that the work
    environment and the number of workers worked determines the morale of labourers in every
    working environment. Long working workers can reduce productivity due to the low level of
    staff in the organization. Therefore, the course unit focused on various ways to improve the
    working environment for workers in the food industry.
    2. What examples of intrapreneurship, innovation or entrepreneurship did I consider,
    adapt or apply to my learning this week? For example, a piece of advice, capability or
    principle I can use to further my career as it relates to my online learning?
    In the current foodservice industry, there are few barriers to entry and the competition rate is
    higher. Thus, a business needs to innovate to be updated with the current technology or give way
    to other organisations. Innovation and entrepreneurship are the main reasons for the existence of
    disruptive startups in the food industry. Some of the examples of entrepreneurship and
    innovation include the use of technology in the management of kitchen functions in fast food.
    Computer packages can help make work easier for the workers in the foodservice industry. The
    kitchen management tools such as Yield Test Calculator, Recipe Cost Calculator, and Inventory
    Spreadsheet can make work easier, faster and efficient in a typical restaurant. However, I can
    adapt other tools in the kitchen such as Qualityfry that reduce waste by allowing frying without a
    smoke extraction system. The principle behind the quality fry machine is the sustainability and
    energy-efficient operation as compared to the traditional fryer.
    3.What was new or surprising to me which I learned this week? For example, a concept,
    capability, experience or skill, through my assigned reading and online engagement with
    my peers?
    The surprising fact I Acquired from the study is the basic control system in a typical kitchen for a
    restaurant chain. According to the course, the foodservice organisations needed to set up a
    Surname 2

    system t track and record inventory. The inventories are necessary for the process to determine
    the value of food in the storage. Surprisingly, small operations may treat inventory control
    casually, making it time-consuming. In this case, there is no need to track purchases against sales
    in the process. Thus, the course introduces the use of spreadsheets in tracking inventory. A
    simple spreadsheet can list all the possible products in the process that are purchased regularly.
    In a large organization, the system is more complicated due to the use of incoming inventory and
    invoices. Small operations incorporate the inventories for expansive items only since the cost of
    managing the system can be substantial.
    4.What have a changed my mind about following this week's learning? For example, a
    cooking technique, methodology, or ingredient, through my assigned reading and online
    engagement with my peers? How will I use this new learning in the future?
    This week, I learn to incorporate technology to make a profit and continue staying in business. I
    learned that companies become more entrepreneurial by communicating innovation into a simple
    business unit. The labour cost is a significant part of the operation cost in the restaurant business.
    In this case, the business needs to ensure that workers are not stressed in their various working
    environments. Initially, I used to think that using fewer workers enhances substantial profits by
    paying less for labour costs. However, the course unit made me change my mind and focus on
    scheduling enough workers to meet the labour demand. Also, I changed my mind after learning
    the aspect of fixed and variable costs and the different ways of breaking even. I note that the
    fixed cost does not vary concerning the sales. The lessons I got from the unit will be critical
    when I come up with a start-up. I believe that incorporating the ideas in my future startup could
    assist in breaking even within a short time.

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