Building the Menu and Providing Customer †Myassignmenthelp.Com

Question: Explain Building the Menu and Providing Customer? Answer: Introduction Matt Moran, the owner as well as the Head Chef of Aira, Brisbane (located on Eagle Street Pier) always had the love for food. He believes that seasonality plays an important role in building the menu and providing customer the flavor some food all-round the year. His mission and vision for his restaurant is as follows: My restaurants aim to encapsulate the local lifestyle with an intimate dining experience He, along with his partner, Bruce Solomon have served many customers management and are happy that they have achieved customer satisfaction (Van, 2008). They produce a seasonal menu and either produce their own raw materials or procure them locally and internationally. If its fine dining you seek, in a split-level expanse of understated elegance that affords sweeping city views, this sibling to Matt Morans southern star ticks the boxes. Gourmet Traveller Australia The restaurant selects the Chefs who are dedicated and loyal to the company. They have a great staff list which dedicatedly works towards achieving customer satisfaction. The restaurant is awarded twice with Chefs Hat awards at Brisbane Times Queensland Good Food Awards. In the below sections, we will audit the quality and hygiene based on the prepared checklist (attached in Appendix) Audit Outcome The Audit was performed at Aria, Brisbane and focus was put on 18 different measurable parameters. Procurement of Raw Material: The raw material procured were from authorized sources. The Freshness and quality of the raw material was good. The quality of packaged raw materials was also good. Storage of Raw Materials: The storage of Raw Materials is done at designated places. There are separate storage areas for Cold and Dry storage items (Slade, 2011). Preparation of Raw Materials: The sorting and washing of raw materials was not that adequate. The thawing of food products was up to the mark. Cooking: The food is cooked as per cooking standards (Trienekens, 2008). The temperature is maintained as per standards while cooking. Equipment we hygienic. Storage of Cooked Food: The food so cooked is stored in hygienic place with covered lids and at favorable temperature. Preparation of Cooked Food before Serving: The foods temperature is maintained before serving. No food is left unattended for more than 2 hours. But, salads and dressing need to be prepared immediately (Grunert, 2005). Serving of Cooked Food: Food is served in clean dishes and by personnel who wore clean uniforms and maintain cleanliness. Sale or Display of Food: Display counters are good but not that clean. Temperatures are maintained at counters. Storage of Surplus Food: Surplus food is stored in refrigerators in packed containers and used later based in FIFO manner. Expiry is also correctly maintained. Quality of Water and Ice: Potable water is used for cooking and drinking purposes. Ice is also prepared from potable water. Utensils and Equipment: The utensils and equipment used are clean and the storage area is also clean. Cleaning and Hygiene of Establishment: The cleanliness and hygiene of establishment is not satisfactory. Store rooms and ceilings etc. are not periodically cleaned. Cleaning and Hygiene of Surrounding: The food preparation area is clean. However, the pathways are not clean from mud or dirt. There are cracks at some places. The WHS act suggests that the establishment should be free from these things (Archer, 2011). Lighting Facility: The infrastructure of the restaurant is very good with adequate lighting equipment placed at strategic places (Hajslova, 2011). Garbage Disposal Facility: The garbage disposal mechanism is not up to the mark in the restaurant. The waste bins are old and need replacements (Grunert, 2005). Pest Control: The pest control activities are done but not periodically. Rats and rodents can be seen at store area. They need to be cleaned and controlled periodically. Facilities for personal hygiene: The hand wash areas are provided with soaps and towels. The toilet is clean but are not disinfected daily. Also, water supply is inadequate in toilets. Personal Hygiene: Personal hygiene criteria like workers healthcare, work outfits for staff, hand washing and other general activities are taken care correctly by the management of the restaurant (Rhr, 2005). The above outcomes are received based on the survey done at the restaurant. The entire parameters are present in the checklist (attached in the appendix). The hotels have maintained the quality in a very good manner but still there are some areas where they need to improve to get the best restaurant title at Brisbane (Archer, 2011). Recommendations The Aira, Brisbane have thought a lot about the factors which can attract the customers. However, they are still lacking on a few things. The storing as well as the washing of the raw materials is not that adequate. They should properly clean the raw materials before using. The fresh fruits and salads are now cut and stored and provided to customers. However, they should cut the salads and fruits immediately before serving. As per Work, Health and Safety Act 2011, the restaurant should maintain the proper hygiene of their employees and maintain the pathways free from dirt or cracks which can cause issues for customers and the staffs itself. Thus, the restaurant needs to fix these infrastructure issues asap. Cleanliness of display counter is one more issue which they should look into. The overall cleanliness and the hygiene factor of the restaurant is not satisfactory. This is very important as per WHS Act, 2011. The restaurant should work on the same. Conclusion In the above section, we audited the quality and hygiene based on the prepared checklist (attached in Appendix). The above outcomes are received based on the survey done at the restaurant. The entire parameters are present in the checklist (attached in the appendix). The hotels have maintained the quality in a very good manner but still there are some areas where they need to improve. The recommendations for the same are given above References Archer, R.J., Borthwick, K., Travers, M. and Ruschena, L., 2011. WHS: A management guide. Cengage Learning. Grunert, K.G., 2005. Food quality and safety: consumer perception and demand. European review of agricultural economics, 32(3), pp.369-391. Hajslova, J., Cajka, T. and Vaclavik, L., 2011. Challenging applications offered by direct analysis in real time (DART) in food-quality and safety analysis. TrAC Trends in Analytical Chemistry, 30(2), pp.204-218. Moran, M. https://www.ariarestaurant.com/brisbane/ Rhr, A., Lddecke, K., Drusch, S., Mller, M.J. and Alvensleben, R.V., 2005. Food quality and safetyconsumer perception and public health concern. Food control, 16(8), pp.649-655. Slade, L., Levine, H. and Reid, D.S., 2011. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science Nutrition, 30(2-3), pp.115-360. Trienekens, J. and Zuurbier, P., 2008. Quality and safety standards in the food industry, developments and challenges. International Journal of Production Economics, 113(1), pp.107-122. Van Rijswijk, W. and Frewer, L.J., 2008. Consumer perceptions of food quality and safety and their relation to traceability. British Food Journal, 110(10), pp.1034-1046.