Introduction
In the case of the hospitality sector, the issue of project management is also a key phenomenon, whereby the various players have to be efficient in undertaking their tasks. A special tool adopted in the execution and management of projects is the critical path analysis as well as the Gantt chart. These tools help in undertaking efficient scheduling and management of complex tasks.
In regards to the Culinary studio which lies in the hospitality sector, the issue of adopting critical path analysis and Gantt chart in executing various tasks has been a vital phenomenon. For instance, the placement and working of customer’s orders requires keen panning and execution.
This is aimed at ensuring a high sense of efficiency in terms of time and resources. This paper will explore and provide the best schedule of processing a customer’s menu of teriyaki chicken whereby the processes entailing preparation, cooking and service will be assessed. In this research paper, the best approach and schedule of processing the order will be developed.
Being a leading restaurant, Culinary Studio has always been dedicated in the provision of quality and timely catering services to its customers. The management of the restaurant has been in the forefront in ensuring efficiency of the highest order in attendance to customers.
Processing of customer orders has been a priority of the restaurant. This is attained through adequate scheduling of all the processes and phases entailed in the processing of orders (Meredith, 2006).
Processing of teriyaki chicken order
Teriyaki chicken has been one of the most favorite dishes offered by the restaurant to its customers. In regards to the restaurants mission of ensuring optimum satisfaction to customers, processing of orders is undertaken in the most efficient manner. In this particular order, the preparation, cooking and serving the Teriyaki Chicken will be done within the shortest time and in the most convenient manner.
This will entail the mobilization of the ingredients, and identification of the ingredients after which the cook will be able to cook the dish. The selection of the best systems for cooking will be adopted, which will be followed by serving of the dish to the customer (Greene, 2005).
In order to adequately execute the task of processing the order, special consideration should be put on the various phases of the entire task. In this case, all tasks involved in the whole process should be identified. The identification of parallel activity can to be performed should also be undertaken. The shortest time in which the project can be completed should also be observed.
Other aspects of consideration are the resources to be used as well as the sequence and scheduling of activities. This should be undertaken in consideration with the timing of each task. Another key consideration in executing the project is the prioritization of the tasks.
In this case, most essential tasks should be undertaken which will be followed by less crucial tasks. Finally, the persons undertaking the project should be efficient in devising the most efficient strategies to follow so as to shorten the time required (Rampersad, 2003).
The ingredients for preparing Teriyaki chicken are
- 1 (3 pound) whole chicken, cut in half
- 3/4 cup granulated sugar
- 3/4 cup soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
The directions for preparing and cooking the dish are as follows
- Rinsing the chicken halves, and paddle dry with paper towels
- Place chicken halves side down in a 9×13 inch roasting dish
- In an average mixing bowl, mix sugar, grated ginger, soy sauce and garlic
- Pour mixture over the chicken
- Preheat oven to 350 degrees F (175 degrees C) and bake chicken uncovered for 1 hour, basting frequently
- Test for doneness and make sure there is no pink color left in the meat
- Let the meat cool slightly after which you cut into smaller pieces and serve
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 micros system to send it to the kitchen; this is very convenient takes the shortest time of close to 2 minutes.
This will be followed by the actions of the chef who will fast set the ingredients as noted above and follow the directions as indicated. This will take up to 1hr 20 minutes. 15 minutes will be for preparing the ingredients and 1 hr 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 (Greene, 2005).
Critical Path Analysis and Gantt Chat
A. Receiving order from Customer F. Roasting meat in oven
B. Send order to Chef G. Removal of meat to cool
C. Preparation of ingredients H. Slicing it in smaller pieces
D. Preparation of resources- oven I. Delivering it to customer
E. preheating the oven
F. Roasting meat in oven
G. Removal of meat to cool
H. Slicing it in smaller pieces
I. Delivering it to customer
Conclusion
The use of the critical path analysis and Gantt chat in executing these processes is very appropriate. This is so because it will help in offering an efficient platform for undertaking the processes. It should be noted that critical path analysis helps in scheduling and planning of tasks in undertaking a certain process. In regards to the Teriyaki Chicken order, the use of the critical path analysis and Gantt chat helps in ensuring efficiency.
References
Greene, J. (2005). Marshall Field’s Food and Fashion. New York: Prentice Hall.
Meredith, R. (2006). Project management: A managerial Approach. Huboken NJ: John Wiley.
Rampersad, K. (2003). Total performance scorecard: Redefining management to achieve Performance with Integrity. Amsterdam; Boston MA: Butterworth-Heinemann.