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  • Activities /topics Observations Recommendation: Mis-En-Place

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    daisy mae
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    The document summarizes observations and recommendations from a business called Peaches and Cream Operations. It notes issues like a lack of staffing leading to inefficient operations and cleanliness problems. Key recommendations include hiring more staff, establishing proper hygiene practices, implementing mis-en-place principles in the kitchen to prepare ingredients in advance, and improving communication between staff.

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    my report/observation on peaches and cream

    Original Title

    Peaches Report

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    The document summarizes observations and recommendations from a business called Peaches and Cream Operations. It notes issues like a lack of staffing leading to inefficient operations and cleanliness problems. Key recommendations include hiring more staff, establishing proper hygiene practices, implementing mis-en-place principles in the kitchen to prepare ingredients in advance, and improving communication between staff.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    16 views2 pages

    Activities /topics Observations Recommendation: Mis-En-Place

    Uploaded by

    daisy mae
    The document summarizes observations and recommendations from a business called Peaches and Cream Operations. It notes issues like a lack of staffing leading to inefficient operations and cleanliness problems. Key recommendations include hiring more staff, establishing proper hygiene practices, implementing mis-en-place principles in the kitchen to prepare ingredients in advance, and improving communication between staff.

    Copyright:

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

    ACTIVITIES /TOPICS OBSERVATIONS RECOMMENDATION

    Peaches and Cream Lack of utility hampers the Hire an oncall utility/steward
    Operations operation since the server will (afternoon shift)
    be the one to wash the -other staff like Ms. April
    kitchenwares she/he needed should do the run errands in
    and they only have one food the kitchen because sometimes
    attendant each shift. The Ms. Joan serves and take
    operations were running on orders too. Food attendant
    skeletal system. should not leave the dining
    area so that if there’s a guest
    entering the premise he/she
    could cater/ attend to them
    right away.
    This is temporary
    recommendations since the
    company is cost-cutting as of the
    moment.

    Work efficiency Most of the staff were not mis-en-place


    ready for their job/task of the - boil water for tea
    day since they didn’t take - boil/cook the tapioca already
    initiatives on preparing -prepare the necessary
    necessary things for the condiments
    operation (Not all staff some - fill all the water bottles with
    were busy cleaning the area water
    but some were not).Not
    properly oriented with their
    task or not just doing their
    part. Ma’am Joan can do the
    Ms. Marilou should undergo training for the meantime.
    training on Customer service
    thoroughly (the proper FBS
    training).

    Everybody should help


    How to solve the kitchen There are dishes left unwashed cleaning the premise before
    issues like cleanliness, order (dumped on the kitchen sink) going home because it might
    system. They reason out that they are cause cross-contamination.
    too tired of the operation
    already that they can’t clean
    anymore. I even saw rat
    running around.

    Order system was not efficient Food attendant must write


    that’s why their delivery orders in an order slip the last
    system was affected. copy should be sent to the
    kitchen for efficient service
    delivery and also for proper
    sales inventory.
    Proper hygiene Server did not tie her hair and Proper hygiene is very
    kitchen staff were not wearing important since they are food
    required PPE. handlers. The server should
    atleast tie her hair. The chef
    and barista must wear hairnet
    since they are the ones
    preparing the food and
    beverages.

    Effective Communication in There is an incident that the mis-en-place


    the workplace, Unity and customer ordered for milktea - boil water for tea
    Discipline it happens that after 20 - boil/cook the tapioca already
    minutes the customer follow -prepare the necessary
    up on her order but it was not condiments
    ready yet. After 15 minutes - fill all the water bottles with
    the customer comes back to water
    the counter to again follow up
    her order but then again it is
    still not ready. So, Ms. Joan
    went to the kitchen personally,
    to check on what’s going on in
    the kitchen why orders took so
    long to be delivered. She
    found out that still the order
    (milktea) was not ready yet.
    They are still boiling water.
    The manager was very upset
    and she reprimanded the
    people in the kitchen (the
    Barista and Chef) but they
    keep on rebutting with
    themselves.

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