Irish Restaurant Concept

drink Management fantasy secernate Irish eating house Table of circumscribe Introduction3 * plan exploitation3 * eating house concept3 * ken, Mission, and Goal4 * Target market4 * Location and Demand Analysis5 * Degree of Competition6 The eating stain8 * regimen and Beverage Selections8 * constitution and Decorations9 * Point of specialty9 * SWOT Analysis10 Team Members12 eatery identity card13 HACCP-Based banal Operating Procedures33 * individual(prenominal) Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 IntroductionThe entire eating place concept of this fancy has evolved from the idea of Traditional Irish aliment. In general, Ireland is located in Hesperian Europe and the capital metropolis is Dublin. The country is surrounded by sea, do sea provender relatively common in the Irish finagleing. Well- cognize Irish victuals usu all toldy includes of Irish effort, bacons, and white potatoes ( f ar &amp Drink in Ireland, cc9). Further more than(prenominal), the shamrock symbol, Guinness beer and St. Patricks Day atomic account 18 what people crowd out recall when talk of the town approximately Ireland. Concept Development eatery Concept Casual eat restaurantConcept frame The eating place name is Clonalis, la maison dIrlande or Clonalis, the Irish kinsfolk. The Clonalis House (Exhibit 1) is actually a wiz of the Irelands tourist attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburb of Castlerea. The property was possess by the OConors, the transport descendants of Irish Connachts dynasty in the 12th Century, since 1878 for more than 1 calciferol years. The House was the premier(prenominal) mass concrete family line built in Ireland and was associated very much with the Irish politics.Today the House serves the ternary purpose of being unrivaled of the most important tourist attractions in Ireland and a n accommodation for visitors. Nonetheless(prenominal), the unique heritage and history of the Clonalis windlessness remains. It is a major repository of correspondence, heirlooms, 600 year-old portraits of the OConors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture al poors low-cal to come in that creates b remunerate and warm family atmosphere (Clonalis House).Inspired by the Clonalis House, the eating house ambience provide communicate family atmosphere by blending some(prenominal) customs dutyal and contemporary designs to withd bare-asseder warming and relaxing tone. Further flesh out of the eatery will be explained later in this report. Vision, Mission, and Goal Vision Statement To be the destination Irish restaurant in geneva and to obtain a place in customers saga city when it comes to case aliment and relaxation. Mission Statement Deliver excellent customer service and bring about ustomer satisfaction by providing qual ity conventionalistic Irish food for thought and warming and inviting atmosphere with a blend of tradition and contemporary vibe where customers can just sit, relax and enjoy the dress hat of what Ireland has to hiter.Goal Establish strong stain position and obtain loyal customers to assistance the eating place breakeven within the first 6 months. Target Market The eating house bell ringers both male and female customers either local anesthetic anaesthetic or tourists who atomic number 18 30 to 55 of age with an annual income amidst CHF 60,000 and CHF long hundred,000. The primary target passs within 5 km. adius the secondary ranges within 20 km. and the tertiary ranges more than 20 km. radius. Location and Demand Analysis The Restaurant will be located on impersonate du Molard, Geneva. wherefore Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans argon immigrants from somewhere else. Number of multinational com causeing goat godies as well as 24 world-wide organizations, 200 diplomatic consulates, and ccc international NGOs are found in the city. This makes it a center of businesses, meetings, and conventions.More all all all everyplace, the city is very compact and the transportation makes it very easy to travel around. Because of its respective(a) environment, Geneva is the most ideal place to open an international food restaurant such as Irish restaurant. Moreover, it is easier to steer an Irish restaurant in Geneva than different cities in Switzerland. Employees in the city are also used to working with people from distinct back builds. An an some other(prenominal) expediency is that people in Geneva tend to equally accept other national customs as the locals. It will be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures.In fact, more than 1,200 cuisines are from a ll over the world (Republic and State of Geneva Department of Economy and Health, 2009). Not totally does Geneva mystify proud desirely guide due to its high traffic, but also it consists of some(prenominal) groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into 2 groups, the locals and the tourists. To clarify distributively group, the locals are people who reside in Switzerland and the tourists are those who travel from other countries. Among the locals are m whatsoever Irish people.Number of Irish associations, for instance the Geneva Irish Association and the Irish Folk, indicates that there are ad hoc or compressed groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 one million million million tourists visit Geneva in 2008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held throughout each year.The monthly average tourist arrivals in Geneva are shown in Exhibit 3. Based on the schooling collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why smear du Molard? aim du Molard is located between Rue du Rhone and Rue du Marche (Exhibit 4), which are the famous shopping channels in Geneva. Rue du Rhone is full of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton just to name a few.On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several part investment firms (Geneva Destination Guide). These streets are one of the attractions of the city. plenty come here to relax, socialize, and spend money Thereby locatin g the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurants target market. Besides those shopping streets are duomo St. Pierre, Jet Deau, the Flower Clock, and Mesee International de la Reforme.These tourist attractions by all odds are beneficial to the Restaurant location because they draw more potential customers. Degree of Competition To poll the degree of competition of the location, Porters 5 Forces framework (Porters 5 Forces, 2007) is applied. The framework force backs into consideration of five fundamental factors of the business threat of substitutes, obstructionrier to opening, buyer power, supplier power, and degree of emulation (Exhibit 5). Threat of substitutes Substitutes of the Restaurant are those that take international the Restaurants share of the customers pocket.Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine eat restaurants that customers can choose f rom. These substitutes are both direct and indirect competitors that are represented by yard dots. Moreover, as indicated in Exhibit 6, the 2 direct competitors are Spring Brother and Flanagans Irish Pubs. Both of them locate about viosterol meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison dIrlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high.Nonetheless, looking at it from a nonher(prenominal) point of view, it can be argued that when restaurants concentrate within the corresponding area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. Barrier of entry This is to analyze how easy it is to open a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and regulations that need to be fulfilled to open a restaurant. However, it does not mean that it is not possible to open one.Therefore, the barrier to entry is moderate. Buyer power The buyer power is the impact that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same season, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Supplier power Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many heavyces.Degree of rivalry Taking all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it will need to compete with all the existing others but on the other hand, it is possible to start up one. To survive in the market, the Restaurant needs to differentiate themselves from the others. These differentiations include the food service style, atmosphere, and go out that the Restaurant offers to create places, which will be comprehend by the customers. The Restaurant forage and Beverage Selections methamphetamine hydrochlorides, main courses, and deserts are offered in the Clonalis, la maison dIrlande. To reflect Irelands geographic, surrounded by the sea, the Restaurants menus compose a variety of seafood dishes such as crab, salmon, shrimp, huitre and mussels. Alternatively, the Restaurant will also offer dearest, squawk and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have drink, balmy drinks, or caustic beverages (Exhibit 7) that are cautiously selected to match the dish es.Six white wines, three red wines and two Rose wines are well-paired with seafood and other dishes in the menu (Exhibit 8). Moreover, the Restaurant will as well make available for seasonal menus for winter (December to February), leak (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers for instance, the customers can have thrill and Cabbage Rolls in springtime and Iced Red Fruits Hot face cloth burnt umber Sauce for summer desert.The b anointers suit menu prices range from CHF 6. 00 to CHF 25. 00. Theme and Decorations The overall Restaurant story would be a mixed bag of traditional and contemporary designs while get a lineing the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The interior and exterior of the Res taurant will be decorated with warm pastel tones of green and lily-livered to give the sense of Irish sophistication and relaxation. The high ceiling and commodious windows will capture available light to aerate and brighten up the room.A medium-sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of dirty dog yellow and green of the Irish Elf flowers will make the atmosphere livelier. The wall will be decorated with petroleum canvases of the Clonalis House and its views, piddlecolor of Irish countryside, and replica portraits of the OConors, the propertys original owner, to blend the atmosphere with the history of the Clonalis House. In conveyition, shelves of books will be installed on one section of the wall to mime the library in the Clonalis House.In affixition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soften the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere looks cozy. Also, every table will be embellished with soft-tone flowers to minimal brain dysfunction colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be tack oned to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is similar to the Restaurant theme and decorations. Waiters and waitresses will be dressed in pastel light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation Generally, traditional Irish restaurant riding horses are pub or bar with dark feature wooden furniture and dim or wrap atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer peculiar(a) service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison dIrlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food a nd elegant elements.Customers can call for a relatively high level of service at the Restaurant. All supply is trained to provide superior service in a palsy-walsy and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will compound the overall experience and impression that the customers will receive when dining at the Restaurant. In other words, the Restaurant is primarily selling relaxing and enjoyable experience SWOT Analysis Strengths * The Restaurant is situated in a very advantageously location in Geneva, Place du Molard.Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this move area. * Focuses on providing Irish food with a different restaurants style, design and atmosphere. None of the existing Irish Pubs and Restaurants nearby does the same concept. * Offers relatively high service level that will meet or draw customers expectation. * lux uriously quality of food and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and services that customers can expect to receive from the Restaurant. Weaknesses New to the market therefore, it requires a certain period of time to gain customers awareness and the Restaurants reputation. * Lack of restaurant experience in the Genevas market. It takes time for the Restaurant to learn about operating business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * Need to work passing hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to fall out the food costs low because seafood costs in Switzerland is considered to be high. Opportunities Develop a refreshing range of Irish food for seasonal menus to avoid customers boredom seeing the same old menus all the time. * If the Restaurants concept is proved to be successful, the Restaurant can consider imitating the business conduct to other Brobdingnagian cities such as Bern or Lausanne in Switzerland. Threats * If the competitors move towards new and better Unique change Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may reduce customers spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses.This will decrease in the overall performance in net profit/loss. Team Members Concept construct Irish Restaurant Project Part II III (Circle as required) I (one) II (two) III (three) submission image submission hear submission date 30 October 2009 Our Team consists of Responsibility General Manager allude Onoue introductory Name Hiroko Class PGDHM netmail address email& one hundred sixtyprotected ch Responsibility conduce Chef Name Tran firstborn Name Thi Thao Nhi Class PGDOM2 e-mail address email&160protected ch Responsibility follower Chef Name Liang Ju First Name Lin Class PGDEMEmail address email&160protected ch Responsibility Restaurant Manager Name Vanasin First Name Samika Class PGDOM1 Email address email&160protected ch Responsibility Assistant Restaurant Manager Name Tatiyapornsuk First Name Jiraporn Class PGDHM Email address email&160protected ch Restaurant placard Concept Name Irish Restaurant Menu Tian of Fresh Local Crab Meat and nuts Smoked salmon yellowed feed frozen crosspatch cordially ice ? main(prenominal) tune ? sugariness ? For 10 pax division whole make out shave outrage computer science narrate charge (kg/ltr) Food Cost (CHF) Smoked salmon Kg 0. 00 35% (0. calciferol/65)x coke 0. 769 32. 000 24. 608 coriander plant Kg 0. 040 20% (0. 040/80)x degree Celsius 0. 050 17. 500 0. 875 Crab means Kg 0. 800 - - 0. 800 21. 500 17. 200 Potato (diced) Kg 0. 200 25% (0. 200/75)x carbon 0. 267 2. cd 0. 641 Mayonnaise Kg 0. 100 - - 0. 100 3. 700 0. 370 Pl ain yoghurt Kg 0. 060 - - 0. 060 1. 200 0. 072 numerate 43. 766 selling Price (1 pax) 13. 30 rule 1. mingle the fresh crab meat with the coriander, half of yoghurt amp mayonnaise. 2. trim back the baby potato with the other half of mayonnaise amp the yoghurt amp scallion. 3.Take a ring and set 1 spoon of potato salad topped with the spated salmon and thusly the fresh crab meat. 4. suppress some baby rocket leaves and vegetable vinaigrette around the Tian. banner (Farineau, 2006) Concept Name Irish Restaurant Menu Angels on ahorseback nut Cold methamphetamine immediate grouch ? Main sort ? Dessert ? For 10 kiss of peace section unit of measurement Amount tighten Loss Calculation couch Price (kg/ltr) Food Cost (CHF) Oysters in shells Kg 1. 000 - - 1. 000 52. 000 52. 000 Smoked bacon Kg 0. 500 20% (0. 5/80)x100 0. 625 4. 900 3. 060 stinkpot juice Ltr 0. 200 - - 0. 200 24. 000 4. 00 Ground black pepper - x1 - - - - - substance 59. 860 m erchandising Price (1 pax) 18. 10 rule 1. Shuck oysters by inserting the blade of a blunt ended knife between the shells and working it in until you misfortune the muscle that holds the shells together. 2. Catch the oyster liquid in a pipe arena and discard shells. 3. Strain the oyster liquid and put it into a move along with the oysters. 4. take up to a b crude over gentle heating systeming system simmer very gently for two clears, and then drain. 5. natty bacon and alloy the cold shoulders by pressing with the back of a spoon splash oysters with a little lemon juice and pepper. . Roll each oyster up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, round half way through so both sides are organiseed. 8. resist off skewers and serve with cocktail picks. meter (Campbell, 2006) Concept Name Irish Restaurant Menu Cream of Broccoli dope up Irish-Style methamphetamine hydrochloride Cold entrant ? Warm churl Main rai lway line ? Dessert ? For 10 pax Ingredient whole Amount nip loss Calculation vow Price (kg/ltr) Food Cost(CHF) Chicken gunstock Kg 0. 575 - - 0. 575 28. 500 16. 388 onion Kg 0. 002 20% (0. 002/80)x100 0. 003 4. 800 0. 14 Broccoli Kg 0. 500 30% (0. 500/70)x100 0. 714 4. 900 3. 499 Thyme Kg 0. 005 - - 0. 005 16. 750 0. 084 Garlic Kg 0. 002 5% (0. 002/95)x100 0. 002 5. 500 0. 011 cover Kg 0. 020 - - 0. 020 9. 700 0. 194 salinity - x1 - - - - - Pepper Kg 0. 002 15% (0. 002/85)x100 0. 002 32. 750 0. 066 good 20. 256 change Price (1 Pax) 6. 10 mode 1. Combine chicken broth, onions, broccoli, thyme, verbalise flip over and garlic cloves. 2. bugger off to a boil. Simmer, partially cover, for 10 proceeding in a subatomic sauce travel, melt cover. careen in dredge, salt and pepper. provide milk gradually, breathing in constantly until all milk is added mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixt ure bubbles and thickens. 3. admit and discard true laurel leaf from broccoli/broth mixture. Puree the dope, in batches, in liquidizer or food processor for 30 seconds, or until very smooth. 4. shift to large arena. tote up milk mixture, stirring until well shuffled. Adjust seasoning. 5. run angry. Standard (Dowd, Cream of Broccoli Soup, 2006) Concept Name Irish Restaurant Menu Malted Whiskey Pate fruitcake Cold becomeer ? Warm Starter Main category ?Dessert ? For 10 Pax Ingredient social unit Amount Trim Loss Calculation localize Price (kg/ltr) Food Cost(CHF) butter Kg 0. 520 - - 0. 520 9. 700 5. 044 Onion Kg 0. ccc 10% (0. three hundred/90)x100 0. 333 4. 800 1. 598 Garlic Kg 0. 100 5% (0. 100/95)x100 0. 105 5. 500 0. 577 Chicken livers Kg 0. 700 - - 0. 700 6. 000 4. 200 Heavy weft Ltr 0. 420 - - 0. 420 8. 980 3. 771 Tomato Ltr 0. 360 5% (0. 03/95)x100 0. 360 2. 900 1. 044 Irish Whiskey Ltr 0. 445 - - 0. 445 24. 950 11. 102 parsley - x1 - - - - - Salt and fresh ly ground pepper - x1 - - - - - Total 27. 336 Selling Price (1 Pax) 8. 30 method 1. Saute onions (finely chopped) and garlic ( divested and downcast) in melted butter without em chocolate-browning until soft and transparent. 2. Add chicken livers (well t run along) and cook for 5 to 7 minutes. 3. Canters should still be pink. learn from heat and add remaining ingredients. Put in blender and process until smooth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with body of water biscuit, toast or c mashers. Standard (Johnson. , 2006) Concept Name Irish Restaurant Menu Patricks Irish Lamb Soup Starter Cold Starter ?Warm Starter Main Course ? Dessert ? For 10 Pax Ingredient whole Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Lamb (leg/shoulder) Kg 1. 000 - - 1. 000 33. 800 33. 800 Olive oil Ltr 0. 015 - 0. 015 9. 900 0. 149 Onion Kg 0. 200 20% (0. 200/80)x100 0. 250 4. 800 1. 200 Beer Ltr 0. 360 - - 0. 360 6. 000 2. 1 60 skreak broth Ltr 0. 520 - - 0. 520 40. 11 20. 857 brownish gravy mix Kg 0. 034 - - 0. 034 26. 08 0. 886 Carrots Kg 0. 496 20% (0. 496/80)x100 0. 620 2. 300 1. 426 Chinese lucre Kg 0. 496 - - 0. 496 1. 950 0. 67 Pepper Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Parsley Kg 0. cxx - - 0. long hundred 7. 800 0. 936 Total 62. 577 Selling Price (1 Pax) 19. 00 Method 1. incite oil over medium-high heat in a large sauce pan off. 2. Add lamb cubes and onion. Cook and stir in the hot oil until lamb is brown drain off avoirdupois. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7.Stir in chicken feed and cook just until the cabbage turns bright green. 8. Ladle into soup bowl and sprinkle with parsley. Standard (Patricks Irish Lamb Soup, 2006) Concept Name Irish Restaurant Menu Mussels in Murphys Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Mussels Kg 2. 700 - - 2. 700 12. 500 33. 750 Butter Ltr 0. 060 - - 0. 060 9. 700 0. 582 Onion Kg 0. 005 10% (0. 005/90)x100 0. 006 4. 800 0. 028 Parsley Kg 0. 030 - - 0. 030 7. 00 0. 234 gruntleing - x1 - - - - - Total 34. 594 Selling Price (1 Pax) 10. 50 Method 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for supply and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. Standard (Bantry Bay in May World Cultures European, 2006) Concept Name Irish Restaurant Menu Potato Crusted Oysters Starter ?Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Oysters Kg 1. 200 - - 1. 200 31. 500 37. 800 egg pce 5. 000 - - 5. 000 0. 012 0. 060 water system x1 0. 015 - - - - - flour Kg 0. 120 - - 0. 120 1. 360 0. 163 Potatoes Kg 0. 120 25% (0. 120/75)x100 0. 160 2. 400 0. 384 Butter Kg 0. 060 - - 0. 060 9. 700 0. 582 Total 38. 989 Selling Price (1 Pax) 11. 80 Method 1. Carefully shuck the oysters, prohibit the meat, and discard the upper shells.Reserve the lower shells with their form-shaped indentations. 2. Pat the oysters dry on cover towels. 3. Beat together the egg and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. use up them from the pan, and place them on a paper towel for a moment. Transfer the oysters to thei r shells and serve immediately. Standard (Potato Crusted Oysters, 2006) Concept Name Irish RestaurantMenu Shrimp with Steel knock Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Shrimp Kg 1. cl 15% (1. cl/85)x100 1. 353 24. 800 33. 550 Vegetable oil Ltr 0. 015 - - 0. 015 3. 100 0. 047 Butter Kg 0. 015 - - 0. 015 9. 700 0. 146 Shallot Kg 0. 350 10% (0. 350/90)x100 0. 389 4. 900 1. 906 sift Vinegar Ltr 0. 100 - - 0. 100 13. 99 1. 399 Saffron Kg 0. 720 - - 0. 720 12. 19 8. 776 Olive Oil Ltr 0. 045 - - 0. 045 9. 900 0. 45 McCanns Steel Irish Oats Kg 0. 240 - - 0. 240 46. 330 11. 119 Salt x1 0. 075 - - - - - Pepper Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Greek Fage Yogurt Ltr 0. 120 - - 0. 120 1. 200 0. 144 Goat discontinue Kg 0. 120 - - 0. 120 32. 800 3. 936 Total 61. 664 Selling Price (1 Pax) 18. 70 Method 1. Oats Brin g 4 transfuses of water to a boil. Add Olive Oil and bay leaves. teem in 1 cup of Steel veer Oats. occur at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and continue at a low simmer for 15-20 minutes.While the oats are cooking add the pinch of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are thickened and most of the water has cut back. Take the oats off the heat and add vinegar, Sriracha, yogurt, cheese, peppers, scallions and salt if needed. Taste and adjust. Set aside and keep warm. 2. Beurre Blanc Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a skillet and reduce. Once the mixture has reduced to nearly syrup, take skillet off the heat and mop up in the cold butter a little at a time.Add saffron and continue to whisk until everything is incorporated. Strain through a fine network sieve. accompaniment warm. 3. Shrimp Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. vex a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook pronto so this should be no eight-day than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. reheat oats, plate shrimp and drizzle the Beurre Blanc around masterpiece. Standard (Shrimp with Steel restrict Irish Oats, 2008) Concept Name Irish RestaurantMenu Grilled Atlantic chromatic Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Atlantic Salmon Steak Kg 0. 970 35% (0. 970/65)x100 1. 492 32. 000 47. 744 Olive Oil Ltr 0. 015 - - 0. 015 9. 900 0. 149 Pepper Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Mint Kg 0. 130 - - 0. 130 17. 500 2. 275 Coriander Kg 0. 130 - - 0. 130 17. 500 2. 275 Shallot Kg 0. 350 10% (0. 350/90) x100 0. 389 4. 900 1. 906 cucumber vine pcs 5 5% (5. 000/95)x100 5. 63 1. 700 8. 947 Red wine vinegar Ltr 0. 150 - - 0. 150 31. 510 4. 726 Sugar Kg 0. 070 - - 0. 070 1. 200 0. 084 Total 68. 302 Selling Price (1 Pax) 20. 70 Method 1. Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a but two minutes on the other side. 3. Rest a dyad of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly. . Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. 6. advance the dressing to develop in flavor for 10 minutes. Standard (Perry, 2009) Concept Name Irish Restaurant Menu flush Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Braised Beef Beef (for stew) Kg 1. 700 - - 1. 700 25. 200 42. 840 Carrots Kg 0. 568 20% (0. 568/80)x100 0. 709 2. 300 1. 630 Onions Kg 0. 500 10% - 0. 56 4. 800 2. 670 All-purpose flour Kg 0. 075 - - 0. 075 0. 450 0. 030 Salt x1 - - - - - Pepper x1 - - - - - Olive oil Ltr 0. 113 - - 0. 113 9. 900 1. 119 Minced fresh basil Kg 0. 001 20% - 0. 001 17. 500 0. 020 Guinness Ltr 0. 400 - - 0. 400 4. 200 1. 680 Honey Ltr 0. 013 - - 0. 013 19. 99 0. 259 Beef Stock Beef bone Kg 0. 907 - - 0. 907 4. 700 4. 260 Carrots Kg 0. 300 20% (0. 300/80)x100 0. 375 2. 300 0. 860 Celery Kg 0. 100 20% (0. 100/80)x100 0. 125 3. 900 0. 490 Garlic Kg 0. 005 5% (0. 005/95)x100 0. 05 5. 500 0. 030 Salt x1 - - - - - Parsley Kg 0. 096 20% (0. 096/80)x100 0. 120 7. 800 0. 940 Thyme leaves Kg 0. 002 - - 0. 002 16. 750 0. 030 Onion Kg 0. 150 10% (0. 150/90)x100 0. 167 4. 800 0. 800 Tomatoes Kg 0. 450 5% (0. 450/95)x100 0. 474 2. 900 1. 370 Bay leave Kg 0. 001 - - 0. 001 17. 500 0. 020 Water x1 - - - - - Total 59. 048 Selling Price (1 Pax) 17. 90 Method Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions peel and slice carrots into pieces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. Arrange the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the erotic love and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8.Cover with a lid or foil and cook in a 325 degree oven for about 1 1/2 hours. 9. At suffice time, sprinkle with chopped parsley. Be ef Stock 1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, cultivated celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. 4. Add to pot along with remaining 8 cups water.Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool uncovered in refrigerator. 9. Skim fat from broth out front using. This stock will keep for 3 days in the refrigerator, or will lug up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a zip lock freezer bag. Standard This stew reheats well. You may need to add more sugar to the recipe if you receive it a little bitter. (Walter, 2007) Concept Name Irish Restaurant Menu obscurey Irish Steak (Winter Menu December to February) Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Sirloin steaks Kg 1. 800 - - 1. 800 44. 000 79. 200 Salt - x1 - - - - - Coarse pepper - x1 - - - - Butter Kg 0. 112 - - 0. 112 9. 700 1. 086 Heavy picking Ltr 0. 250 - - 0. 250 2. 100 0. 525 Irish Mist Liqueur Ltr 0. 063 - - 0. 063 26. 200 1. 651 Total 82. 44 Selling Price(1 Pax) 25. 00 Method 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Add the plectron to the juice in the pan, and sti r until blended. 7. Add the cordial and stir until blended. 8. Pour the sauce over the steaks. Standard (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name Irish Restaurant Menu Beef and Cabbage Rolls with gritty Brown Mustard (Spring Menu March to May)Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Cabbage Kg 0. 021 - - 0. 021 1. 950 0. 041 Beef Kg 0. 453 - - 0. 453 44. 000 19. 932 Onion Kg 0. 025 10% (0. 025/90)x100 0. 027 4. 800 0. 130 Celery Kg 0. 015 20% (0. 015/80)x100 3. 900 0. 070 Egg pcs 1. 000 - - 1. 000 0. 012 0. 012 Brown rice Kg 0. 146 - - 0. 146 40. 400 5. 898 Spicy Brown Mustard Kg 0. 030 - - 0. 030 28. 250 0. 848 Beef bouillon Kg 0. 013 - - 0. 13 34. 060 0. 443 Beer Ltr 0. 100 - - 0. 100 6. 000 0. 600 Vegetable oil Ltr 0. 013 - - 0. 013 9. 900 0. 129 dredge Kg 0. 006 - - 0. 006 1. 360 0. 008 Total 28. one hundred ten Selling Price (1 Pax) 8 . 50 Method 1. Remove 10 distant leaves of cabbage cut and reassign thick core of each leaf. dissever leaves in boiling water about 1 minute or until limp drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, commingle eggs, cooked rice, must(prenominal)ard, corned beef, onion and celery.Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch baking pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. broil about 1 hour or until tender. 8. Heat oil in skillet, stir in flour and then 1 cup of the broth from the baked cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1.In a blender, combine 2 tablespoons mustar d seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon watchful horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to composed. pick up now or make ahead. Standard Cover cooked rolls and refrigerate for up to 24 hours.Reheat and serve as directed above. (Kitchen Recipes Irish Culture and springer World Cultures European, 2006) Concept Name Irish Restaurant Menu Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) Side Dish Starter ? Cold Starter? Warm Starter ? Main Course Dessert? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Rocket leaves Kg 0. 450 - - 0. 450 1. 950 0. 878 Ardsallagh goats cheeses Kg 0. 325 - - 0. 325 24. 990 8. 122 Honey tbsp 0. 025 - - 0. 025 34. 990 0. 875 Olive oil tbsp 0. 21 - - 0. 121 9. 900 1. 198 Salt - x1 - - - - - Black pepper - x1 - - - - - Lemon juice Ltr 0. 015 - - 0. 015 24. 000 0. 360 Total 11. 432 Selling Price (1 Pax) 3. 50 Method 1. award the rocket leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay the in a single layer on the plates. 4. Dice the goats cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the armed service of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . play along this with a drizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a friction of black pepper. Standard (Uhlemann, 2006) Concept Name Irish Restaurant Menu Guid Irish Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Butter Kg 0. 232 - - 0. 232 9. 700 2. 250 Diced crop Kg 0. 153 - - 0. 153 18. 990 2. 905 Eggs Pcs 4. 000 - - 4. 000 0. 012 0. 048 Baking soda Ltr 0. 004 - - 0. 004 20. 80 0. 081 Nuts Kg 0. 215 - - 0. 215 6. 500 1. 398 Lemon juice Ltr 0. 053 - - 0. 053 24. 000 1. 272 Sugar Kg 0. 012 - - 0. 012 1. 200 0. 014 Irish Whiskey Ltr 0. 240 - - 0. 240 47. 950 11. 508 Total 19. 476 Selling Price (1 Pax) 5. 90 Method 1. hear whisky to check for quality. Set out a large bowl. 2. fall over the whiskey again to be sure it is of the highest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on electric mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried result. Mix on the turner. If the fr uit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. tote up the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the stripe pan to 175 C. Standard (Guid Irish Cake, 2009) Concept Name Irish Restaurant Menu Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Flour Kg 0. 40 - - 0. 540 1. 360 0. 734 Salt - x1 - - - - - Butter Kg 0. 454 - - 0. 454 9. 700 4. 403 Sugar Kg 0. 397 - - 0. 397 1. 200 0. 476 Eggs Pce 5. 000 - - 5. 000 0. 012 0. 060 Instant coffee Kg 0. 137 - - 0. 137 21. 54 2. 950 Water Ltr 0. 215 - - - - - vanilla extract extract Ltr 0. 005 - - 0. 005 18. 95 0. 095 Irish whiskey Ltr 0. 260 - - 0. 260 38. 99 10. 137 forge cream Ltr 0. 241 - - 0. 241 2. 100 0. 506 Sugar Kg 0. 314 - - 0. 014 1. 200 0. 376 Total 19. 737 Selling Price (1 Pax) 6. 00 Method . Position the rack in the lower terzetto of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, remains with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, pickings 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the turn coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the evade into the sour cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, get down and ending with the flour. Mix just until blended after each additi on. line up the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the bottom of a large soupspoon, and bake for 1 hour and 15-20 minutes.The cake is done when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a settle downing rack for 20 minutes. Invert the cake onto the rack, gently lift off the pan, and settle down the cake completely. When ready to serve, dust with powdered sugar. 7. Note If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard bloodline the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. (Irish Whiskey Cake, 2009) Concept Name Irish Restaurant Menu Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price (kg/ltr) Food Cost(CHF) whole wheat flour cracker crumbs Kg 0. 227 - - 0. 227 36. 910 8. 378 innocence sugar Kg 0. 127 - - 0. 127 1. 200 0. 152 resolve butter Kg 0. 043 - - 0. 043 9. 700 0. 417 Cream cheese Kg 0. 495 - - 0. 95 19. 990 9. 850 Vanilla each 0. 056 - - 0. 056 0. 940 0. 052 harsh cream Ltr 0. 553 - - 0. 553 2. 100 1. 161 Irish cream liqueur Kg 0. 143 - - 0. 143 15. 950 2. 281 Eggs pcs 5. 000 - - 5. 000 0. 012 0. 060 Total 22. 351 Selling Price (1 Pax) 6. 80 Method 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown about 8 minutes. Transfer archness to rack and cool. Maintain oven temperature. 2.Using electric mixer, beat cream cheese, 1 cup sugar and v anilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.Release pan from cheesecake. Cut and serve. Standard (Monte, 2009) Concept Name Irish Restaurant Menu lively Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Grapes Kg 0. 450 10% (0. 450/90)x100 0. 500 4. 700 2. 350 Strawberry Kg 0. 480 5% (0. 480/95)x100 0. 505 24. 800 12. 524 Melons Kg 0. 500 20% (0. 500/80)x100 0. 625 4 . 900 3. 063 Cantaloupe Kg 0. 500 20% (0. 500/80)x100 0. 625 4. 200 2. 625 Apricots Kg 0. 00 10% (0. 300/90)x100 0. 333 5. 900 1. 965 Kiwifruit pce 7. 000 10% (7. 000/90)x100 7. 777 0. 400 3. 111 Sour cream Ltr 0. 240 - - 0. 240 2. 100 0. 504 Sugar Kg 0. 060 - - 0. 060 1. 200 0. 072 Currants, red Kg 0. 060 5% (0. 060/95)x100 0. 063 4. 700 0. 296 Total 26. 510 Selling Price (1 Pax) 8. 00 Method 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, strip and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6.Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. Garnish dip with currants. Standard (Fannie, 2008) Concept Name Irish Restaurant Menu Irish Cream Pudding Parfaits with Oatmeal-Walnut crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Old-fashioned oats Kg 0. 950 - - 0. 950 6. 440 6. 118 Flour Kg 0. 750 - - 0. 750 1. 60 1. 020 Sugar Kg 0. 600 - - 0. 600 1. 200 0. 720 Instant coffee crystals Kg 0. 060 - - 0. 060 69. 930 4. 195 Ground allspice Kg 0. 060 - - 0. 060 11. 990 0. 719 Salt - x1 - - - - - Chilled unstated butter Kg 1. 100 - - 1. 100 9. 700 15. 73 Walnuts Kg 0. 563 - - 0. 563 5. 990 3. 372 Total 31. 871 Selling Price (1 Pax) 9. 70 Method 1. Preheat oven to 175C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5.Bake until golden brown and crisp, occasionally stirring gently and leave mixture in clumps, about 35 minutes. Cool completely. (Can be do 2 days ahead. Store airtight). Standard (Irish Cream Pudding Parfaits w ith Oatmeal-Walnut Crunch, 2009) Concept Name Irish Restaurant Menu Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Berries Kg 0. 225 - - 0. 225 68. 000 15. 300 Rasberries Kg 0. 225 - - 0. 225 44. 000 9. 900Strawberries Kg 0. 225 5% (0. 225/95)x100 0. 236 24. 800 5. 852 Red Currant Kg 0. 225 5% (0. 225/95)x100 0. 236 21. 820 5. 149 Cream Ltr 0. 300 - - 0. 300 2. 100 0. 630 White chocolate Kg 0. 225 - 0. 225 38. 660 8. 698 Mint leaf - x1 - - - - - Total 45. 529 Selling Price (1 Pax) 13. 80 Method 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with adhere film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit bet ween four bowls or render and allow it to defrost moderately. 5. Before serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by pose the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. Standard Remove the fruit from the freeze no more than 10-12 minutes before serving. (Campbell, G. &amp Uhlemann, R. , 2005) HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE To retain contamination of food by foodservice employees.RESPONSIBLITY The effect concerns handling, preparing, and serving food practice by foodservice employees INSTRUCTIONS 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. pass on washed and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. dapple wounds/sores/lesion and wear gloves when custody are banda ged. 5. Report to work in good health, clean, and dressed in clean attire. 6. Avoid wearing any jewelry. 7. develop hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly taste food Separate food for gustatory sensation * Taste food using a teaspoon * Wash hands MONITORING Pick employee to observe other employees according to guidelines. CORRECTIVE attain 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense bemire food. VERIFICATION AND RECORD property 1. Manager must observe employees and understand deliverance details. 2. Keep recording log for at least 1 year. Receiving and Storing PURPOSE To guarantee fresh and safe food when it enters the foodservice operation and is properly stored. RESPONSIBILITY This procedure concerns receiving and storing for all foodservice employees.INSTRUCTIONS 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Schedule deliveries to a rrive at designated clock during practicable hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order stipulation and product delivered. 6. command food rejection policy is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and retention areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transportation food quickly by not touching food with advertise hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the shelves inside the refrigerator as per cooking temperatures with the highest cooking temperature being on the lowest sh elf. 12. Certain temperature is required for storing each type of foods. Details are as follow a.Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be unplowed between -18 ? C and 20 ? C. c. seek should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate unwashed fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and clean equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct hint with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers during the initial quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food containers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING 1. Ensure clean, odor-free, organized delivery transport to clog cross-contamination. . Check the interior temperature of refrigerated trucks and ensure that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, integrity of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly monitor food storage to prevent cross-contamination. CORRECTIVE performance 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored inappropriately. 3.Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD belongings Manager must observe employees and record delivery details. Regarding storing issue, the assigned carriage will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed day-by-day and will be kept for at least 1 year. Preparing and CookingPURPOSE To prevent food-borne illness by setting a limit on the time allowed for potentially unsteady foods to be held in the temperature hazard zone during preparation and ensuring that they are cooked in the right temperature. RESPONSIBILITY Foodservice employees who deal with food preparation and cooking process. INSTRUCTIONS 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hand s must be washed before cooking foods. 4. Use clean and make clean utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking the foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5Cor below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9.Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING 1. Use a clean, sanitized, and calibrated thermocouple junction junction to take fo od temperature. 2. Take a minimum of two cozy temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours.CORRECTIVE ACTION 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone.VERIFICATION AND RECORD KEEPING All foodservice staff must record the date, product name, commenc ing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice theatre director will visually monitor foodservice employees during the shift to ensure that they follow the locomote in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day.Food Safety Checklist shall be completed by the foodservice animal trainer daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY Foodservice employees who deal with serving foods. INSTRUCTIONS 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before puttin g on gloves and every time the gloves are changed.This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put clear date marks and cool potentially hazardous foods.