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Culinary Studio Cooking Report

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Updated: Dec 27th, 2019

Introduction

Cooking in a hotel encompasses the planning and execution of various activities. It may comprise difficult or easier tasks that involve the management of several resources. These resources at times prove to be hard due to the peak hours especially lunch and dinner times. The cooking and serving of Sweet and Sour Chicken on time is vital as far as the achievement of customer satisfaction is concerned.

This requires quick and efficient kitchen operations in order to minimize declining their orders, which could increase operating expenses. In view of this, most successful cooking and servicing, an order has been evaluated using Gantt chart and critical path analysis.

Nonetheless, the employment of Gantt chart and critical path analysis to manage cooking and serving process is that such a process does not provide options for uncertainties during the process of completing an order (Maylor, 2005).

Culinary studio is the world’s most popular chicken restaurant chain, specializing in variedly flavored chicken varieties. It is adopting critical path analysis and Gantt chart in the servicing an order of Sweet and Sour Chicken order. This will help the customer patronize the restaurant again as the services will have been quick. The hotel will also use time and other resources efficiently (Meredith, 2006).

Culinary studio mission is providing customers’ favorite Chicken. It focuses not only on the product of Chicken but also to the experience of having the chicken by creating an environment for relaxation as you wait for lunch or dinner.

This mission encompasses five Ps: people, products, place, price and promotion, in an attempt to ensure that the customers’ experience at Culinary studio’s restaurants remains exceptional and unparallel. Culinary studio also remains committed to improving its operations constantly, which will eventually enhance customers’ experience.

Culinary studio’s mission statement highlights the importance of four Ps in its corporate culture. By using these five Ps, Culinary studio has created a strong competitive advantage for itself; the company’s success is attributed to this competitive advantage.

The mission statement of culinary studio, to become customer’s favorite place and the way to eat, is quite broad. In order to achieve this mission, Culinary studio has to improve every aspect of its operations and this improvement has to be continuous.

Processing of Sweet and Sour Chicken order

Sweet and Sour Chicken is one of the most favorite dishes to customer who patronize Culinary studio restaurant. Serving the customers quickly will provide a relationship to potential customers and allow individuals to remember the main aspects of the restaurant.

To serve this order using Gantt chart, will provide a unique way of serving customers and help restaurant have an ability to focus on multiple orders at the same time.

The order will involve the taking the order, preparation, cooking and serving within a short period. After the order has been taken, the chief will be notified to assign duties to his staff. The staff will be involved in preparing ingredients and cooking and this will be handed over to the waiters who takes the order.

Gantt chart and critical path analysis will be used to execute this order to adequately. All the tasks involved in the processing of the order have been identified and have been marked as to criticalness. Time taken for each activity has been estimated.

To be successful, the shortest time taken to complete the task has been observed. Other aspects of consideration are the resources to be used as well as the sequence and scheduling of activities. Another key consideration in executing the project is the prioritization of the tasks (Clements and Gido, 2009).

The ingredients for preparing Sweet and Sour Chicken are (Lindahu, 2011):

  1. 1 inch cubes of skinless, boneless chicken breast halves
  2. 1 can pineapple chunks, drained
  3. 1/4 cup cornstarch
  4. 1 3/4 cups water, divided
  5. 3/4 cup white sugar
  6. 1/2 cup distilled white vinegar
  7. 2 drops orange food color
  8. 2 1/4 cups self-rising flour
  9. 2 tablespoons vegetable oil
  10. 2 tablespoons cornstarch
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon ground white pepper
  13. 1 egg
  14. 1 1/2 cups water
  15. 1 quart vegetable oil for frying
  16. 2 green bell pepper, cut into 1 inch pieces

The directions for preparing and cooking the dish are as follows

  1. Rinsing the chicken, and paddle dry with paper towels
  2. Put reserved pineapple juice, 1 1/2 cups water, orange food coloring, sugar, and vinegar in saucepan.
  3. Boil and put 1/4 cup water and 1/4 cup cornstarch while slowly stirring to make it tick.
  4. Put flour, 2 tablespoons cornstarch, egg, white pepper, 2 tablespoons oil, and salt then put 1 1/2 cups water while stirring before putting chicken pieces for coating.
  5. Heat oil to 180 degrees C then Fry chicken pieces for 10 minutes in the oil
  6. Put and drain on paper towels the Chicken.
  7. Put cooked chicken pieces, layer green peppers, and pineapple chunks on a serving plate and pour hot sweet and sour sauce over top.
  8. Serve the customer.

(Lindahu, 2011)

In order to perfect the execution of the order and ensure maximum satisfaction to the customer, the shortest time and the most convenient methods will be followed. After taking the order from the guest, the waiter will use computer system to send it to the kitchen; this is a very convenient and takes the shortest time to 2 minutes.

This will be followed by the actions of the chef who will assign duties to the staff fast set the ingredients as noted above and follow the directions as indicated.

This will take up to 1hour 20 minutes. 15 minutes will be for preparing the ingredients and 1 hour for roasting the meat, while 5 minutes will be for preparing the service. The chef will call the waiter to deliver the dish to the guest, which in this case takes up to 5 minutes (Lindahu, 2011).

Conclusion

The restaurant is based on providing the consumers with top quality chicken. In executing this order, one should use critical path analysis and Gantt chart otherwise, order delivery will be late. This allows an hotelier monitor the process an order easily and customer serves well (Maylor, 2005).

It also allows him to take many orders at the same time, therefore critical path analysis and Gantt chart will be used in the process of completing an order of Sweet and Sour Chicken from ordering to serving.This is because it helps in scheduling and planning of tasks involved the completion of an order. In regards to the Sweet and Sour Chicken order, the use of the critical path analysis and Gantt chart helps in ensuring efficiency.

Reference list

Clements, J. & Gido, J., 2009. Effective project management. London: Cengage Learning.

Lindahu, P., 2011. Allrecipes.Com. Web.

Maylor, H., 2005. Project management. New York: Prentice Hall.

Meredith, J., 2006. Project Management: A Managerial Approach. Huboken: John Wiley.

Appendix

Critical Path Analysis and Gantt chart

Critical Path Analysis
Task time
A. receiving an order 12.30 3 minutes
B. Sends order to Chef 12.33 2 mutes Sequential A
C. Staff prepares ingredients 12.36 15 minutes Sequential B
D. Preparation of resources- oven 12.48 1 minutes C
E. Preheating the oven 12.50 3 minutes Sequential D
F. flying the meat 12.53 15 minutes Sequential B E
G. Removal of meat to cool 1.08 5 minutes Sequential F
H. Putting platter 1.11 5 minutes Sequential G
I. Delivering it to customer 1.16 5 minutes Sequential H
Gantt chart
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IvyPanda. (2019, December 27). Culinary Studio Cooking. Retrieved from https://ivypanda.com/essays/culinary-studio-cooking/

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"Culinary Studio Cooking." IvyPanda, 27 Dec. 2019, ivypanda.com/essays/culinary-studio-cooking/.

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IvyPanda. 2019. "Culinary Studio Cooking." December 27, 2019. https://ivypanda.com/essays/culinary-studio-cooking/.

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IvyPanda. (2019) 'Culinary Studio Cooking'. 27 December.

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