Hospitality Management
Restaurant Theft – It Happens but It Doesn’t Have to Happen to You(opens in a new tab) (3 pages)
Theft is a reality that occurs in every business and unfortunately, restaurants are not immune. The value of having proper inventory controls cannot be understated. Although this article focuses on employee theft, restaurant theft also occurs because of accounting fraud schemes such as setting up fake deposits and manipulating sales tax and franchise rates. Another potential area for theft is stealing intellectual property that may include recipes or internal processes and procedures.
As you read the article, consider the following questions:
What are two signs that your food and beverage operation has been a target of employee theft?
What are two operational methods that can help decrease the likelihood of theft?
In addition to the “FACES” of theft, what other items may be subject to theft?
Content
Learning Outcomes
By the end of this module, you should be able to:
Describe the roles and responsibilities of various Back of House staff,
Explain the importance of kitchen layouts to determine product storage, food preparation, and service areas,
Describe the operational and control systems required for purchasing and receiving product
Discuss the benefits and limitations of perpetual and periodic food inventory control systems.
Back of House Staff
The Back of House (BOH) at a food and beverage operation refers to the area where food and beverage products are received, stored, and prepared for guest consumption. This area is commonly referred to as the main kitchen and storage area. Public access is not permitted in this area of the operation. BOH staff positions include highly skilled and trained personnel as well as entry-level positions.
At a moderate golf facility that operates a restaurant, bar, halfway house, cart service, and has banquet facilities, BOH staff positions would include:
Head Chef (Kitchen Manager)
Sous Chef (second in command)
Chef de Partie (works specific areas such as line, station, or pantry)
Kitchen Porters (food preparation, cleaning)
Dishwasher (operates dishwasher, maintains pot sinks)
After the Head Chef and Sous Chef positions are in place, the size of the operation will determine the number of other positions required to maintain business operations.
The Head Chef directs and assists the Sous Chef and other senior kitchen staff to provide in-house training for new BOH staff on menu preparation, kitchen equipment operation, and receiving procedures. BOH staff may be required to obtain First Aid and Food Certification Training from a third-party organization.
Team effort plays a big role in this work department from planning to preparing, producing, and finally product presentation. The contributions of each staff member are required to ensure a successful BOH operation and guest satisfaction.
Study
As you study this topic, begin by learning about the various BOH staff positions and differentiate between their roles and responsibilities. In particular, review the different chef titles and familiarize yourself with the BOH staff hierarchy in a professional kitchen.
Kitchen Hierarchy – The Different Chef Titles Explained(opens in a new tab) (3 pages)
Kitchen Hierarchy Explained(opens in a new tab) (5 pages)
Guide to Profitable Food & Beverage(opens in a new tab) (1 page)
Read the section: Executive Chef (p. 51)
Head Chef: Job Description, Duties, and Requirements(opens in a new tab) (3:17 min)
Watch the video or read the transcript.
Kitchen Staff Duties & Responsibilities(opens in a new tab) (2 pages)
Kitchen Layouts and Storage
It is important to have a basic understanding of kitchen layouts to determine areas for product storage, food preparation, and service. A well-designed facility will include adequate storage (for both food products and household utensils); a large enough food preparation area; and an orderly food cooking line for plating of food that flows for productive service.
Receiving product is also an important job function performed by BOH staff. Product is usually ordered by the Chef and/or Sous Chef. A best practice is to create a copy of the list of products ordered, so that it can be used as a reference sheet upon product delivery. This reference sheet is typically posted in the receiving area on a clipboard. All BOH staff should be aware of expected delivery times. Even if the BOH staff that placed the order is expected to be the receiver, another staff member should always be prepared to receive the product as a backup.
Once the products are received, they need to be stored in the appropriate locations. For instance, products that are frozen or require refrigeration need to be delivered in their specified condition, received, and stored in a timely manner.
Study
As you study this topic, begin by reviewing the components of a professional kitchen and sample kitchen design layouts. Each kitchen layout is unique and there are many possibilities to consider. A main consideration will depend on the type of food service that is planned for the golf/resort facility. In addition, review the ergonomic design and health code guidelines and recommendations.
Restaurant Kitchen Layouts(opens in a new tab) (6 pages)
Next, review the sample checklist for receiving food deliveries. Consider the types of products delivered, which include food in various states (e.g. refrigerated, frozen, dry, etc.) and other supplies required for preparation and service (e.g. cooking oils, spices, paper products, etc.). In addition to checking product to ensure their proper condition has been maintained, the cleanliness of the delivery vehicle and driver should also be checked.
Checklist for Receiving Food Deliveries(opens in a new tab) (2 pages)
Finally, review the proper storage conditions and procedures required for dry foods, refrigerated products, dairy, produce, fresh meats, poultry, and seafood, as well as frozen foods. The challenge of storage expense is also discussed, including cost, security, and menu planning.
Storage Temperatures and Procedures(opens in a new tab) (3 pages)
From: Food Safety, Sanitation, and Personal Hygiene
Operational and Control Systems
Operational and control systems for purchasing and receiving product need to be in place to ensure a successful BOH Operation.
Regardless of the size of the BOH Operation, an inventory system, either perpetual or periodic, is required to manage stock levels. It is crucial to manage stock so that there is enough product to operate the business, but not to invest too much money in overstocking. Setting par levels as they relate to food, and developing standard receiving practices, including compliance with Hazard Analysis and Critical Control Points (HACCP) procedures, are both important for managing inventory.
Kitchen management practices are an integral part of the food service operational system, including a protocol based on product specifications, such as perishable and non-perishable. Additionally, rotation procedures for food storage areas should be implemented based on a clear understanding of product shelf life.
Study
As you study this topic, review the basic inventory procedures for BOH operations, including setting up an inventory system, developing standards, and managing inventory data. Then, review the importance of developing and following standard receiving practices to ensure HACCP precautions are followed.
Basic Inventory Procedures(opens in a new tab) (7 pages)
From: Basic Kitchen and Food Service Management
Receiving Practices(opens in a new tab) (2 pages)
From: Food Safety, Sanitation, and Personal Hygiene
Next, review the articles on par levels and managing inventory levels in restaurants, which reinforces the importance of developing par stock levels of food product. Furthermore, differentiate between periodic and perpetual inventory systems to determine which style of inventory reporting is applicable given the size of a BOH operation.
What are Inventory Par Levels? (opens in a new tab) (1 page)
Successfully Managing Inventory in Restaurants(opens in a new tab) (2 pages)
Understanding Periodic vs. Perpetual Inventory(opens in a new tab) (2 pages)
Next, review an introduction to purchasing, inventory levels, pricing factors, and food specifications. Finally, review the importance of food safety, as described in the chapter on food rotation, and familiarize yourself with the main agents that cause food to deteriorate.
Purchasing(opens in a new tab) (6 pages)
Read the following sections:
Market Sourcing
Factors that Impact Prices
Specifications
From: Basic Kitchen and Food Service Management
Food Rotation(opens in a new tab) (1 page)
From: Food Safety, Sanitation, and Personal Hygiene
Practice
This is a graded practice activity.
This activity provides you with an opportunity to explore the benefits and limitations of Perpetual and Periodic (Physical) Systems of inventory control.
To complete this practice activity, post in the discussion:
Discussion 3: Food & Beverage Management Options
To learn how to access and use the discussion forums, read Discussions under the Evaluations module.
Take Away
Now that you have completed this module, you understand the various roles and responsibilities of BOH staff, including the kitchen hierarchy. You also reviewed the importance of kitchen layouts and their importance in receiving, storing, and serving products. The procedures and specifications involved in receiving and storing products were also discussed, including temperature guidelines. Finally, the operational and control systems of a BOH operation were reviewed, which include inventory stock systems, par levels, HACCP compliant receiving procedures, and food service terms and guidelines.
Thank you for completing this module. Before moving forward, make sure you review the Module To-Do List to ensure that you have completed all learning activities.
Evaluations
To learn more about how your learning is graded in this course, review the Evaluations module. Due dates are listed in the Detailed Course Schedule in the About the Course module.
Coming Up
In the next module, you will learn more about Kitchen Operations. We will discuss food handling and storage, knife handling, and kitchen equipment.
References
Bamsey, N. (2017). Kitchen hierarchy – The different chef titles explained. Retrieved from https://jobs.morningadvertiser.co.uk/article/kitchen-hierarchy-different-chef-titles-explained/
BC Cook Articulation Committee., & The BC Cook Articulation Committee. (n.d.). Basic kitchen and food service management. Retrieved from https://opentextbc.ca/basickitchenandfoodservicemanagement/
BC Cook Articulation Committee., & The BC Cook Articulation Committee. (n.d.). Food safety, sanitation, and personal hygiene. Retrieved from https://opentextbc.ca/foodsafety/
Blystone, D. (2018). Understanding periodic vs. perpetual inventory. Retrieved from https://www.investopedia.com/articles/investing/053115/understanding-periodic-vs-perpetual-inventory.asp
Canadian Institute of Food Safety. (2017). Checklist for receiving food deliveries. Retrieved from https://www.foodsafety.ca/2017/12/03/checklist-for-receiving-food-deliveries/
Curcuru & Associates. (2013, January 17). Successfully managing inventory in restaurants [Blog post]. Retrieved from http://curcurucpa.com/blog/tag/restaurant-par-level-of-inventory/
Decker, F. (2018). Kitchen staff duties & responsibilities. Retrieved from http://work.chron.com/kitchen-staff-duties-responsibilities-4851.html
Holtzman, M., & Mark, B. (2008). Guide to profitable food and beverage. Retrieved from https://www.ngcoa1.org/images/ngcoa/Profitable_Food_Beverage.pdf
Jenkins, T. (2017, May 12). Kitchen hierarchy explained [Blog post]. Retrieved from https://www.finedininglovers.com/blog/news-trends/kitchen-hierarchy/
Parsons C. (2014, August 19). Restaurant theft – It happens but it doesn’t have to happen to You [Blog post]. Retrieved from: https://www.rewardsnetwork.com/blog/restaurant-theft-it-doesnt-have-to-happen-to-you/
SimpleOrder. (n.d.). What are inventory par levels? Retrieved from https://simpleorder.com/restaurants-101/inventory-par-levels/
Study.com. (n.d.). Head chef: Job description, duties, and requirements [Video file]. Retrieved from https://study.com/articles/Head_Chef_Job_Description_Duties_and_Requirements.html
Surbhi S. (2015). Difference between perpetual and periodic inventory system. Retrieved from https://keydifferences.com/difference-between-perpetual-and-periodic-inventory-system.html
WebstaurantStore. (2018). Restaurant kitchen layouts. Retrieved from https://www.webstaurantstore.com/article/11/restaurant-kitchen-layouts.html
