Surname 1

Student’s Name
Profesor’s Name
Course Title
Date
Basic Kitchen and Food Service Management
1. What was the primary thing I learned this week through my assigned
reading, and online engagement with my peers?
The primary thing I learned this week is that a working performance does not only need sound
human resource management but also other things that in combination, can facilitate the success
of the organizational functions. The working environment in the foodservice industry requires
menu items, use of convenient foods, the work environment and the number of hours worked.
Throughout the lessons, I noted that the amount of labour in a particular restaurant is determined
by the volume of business in the process. Also, each restaurant has a minimum level of staff that
are necessary for the business to take place without interruption. Also, I not that the work
environment and the number of workers worked determines the morale of labourers in every
working environment. Long working workers can reduce productivity due to the low level of
staff in the organization. Therefore, the course unit focused on various ways to improve the
working environment for workers in the food industry.
2. What examples of intrapreneurship, innovation or entrepreneurship did I consider,
adapt or apply to my learning this week? For example, a piece of advice, capability or
principle I can use to further my career as it relates to my online learning?
In the current foodservice industry, there are few barriers to entry and the competition rate is
higher. Thus, a business needs to innovate to be updated with the current technology or give way
to other organisations. Innovation and entrepreneurship are the main reasons for the existence of
disruptive startups in the food industry. Some of the examples of entrepreneurship and
innovation include the use of technology in the management of kitchen functions in fast food.
Computer packages can help make work easier for the workers in the foodservice industry. The
kitchen management tools such as Yield Test Calculator, Recipe Cost Calculator, and Inventory
Spreadsheet can make work easier, faster and efficient in a typical restaurant. However, I can
adapt other tools in the kitchen such as Qualityfry that reduce waste by allowing frying without a
smoke extraction system. The principle behind the quality fry machine is the sustainability and
energy-efficient operation as compared to the traditional fryer.
3.What was new or surprising to me which I learned this week? For example, a concept,
capability, experience or skill, through my assigned reading and online engagement with
my peers?
The surprising fact I Acquired from the study is the basic control system in a typical kitchen for a
restaurant chain. According to the course, the foodservice organisations needed to set up a
 Surname 2

system t track and record inventory. The inventories are necessary for the process to determine
the value of food in the storage. Surprisingly, small operations may treat inventory control
casually, making it time-consuming. In this case, there is no need to track purchases against sales
in the process. Thus, the course introduces the use of spreadsheets in tracking inventory. A
simple spreadsheet can list all the possible products in the process that are purchased regularly.
In a large organization, the system is more complicated due to the use of incoming inventory and
invoices. Small operations incorporate the inventories for expansive items only since the cost of
managing the system can be substantial.
4.What have a changed my mind about following this week's learning? For example, a
cooking technique, methodology, or ingredient, through my assigned reading and online
engagement with my peers? How will I use this new learning in the future?
This week, I learn to incorporate technology to make a profit and continue staying in business. I
learned that companies become more entrepreneurial by communicating innovation into a simple
business unit. The labour cost is a significant part of the operation cost in the restaurant business.
In this case, the business needs to ensure that workers are not stressed in their various working
environments. Initially, I used to think that using fewer workers enhances substantial profits by
paying less for labour costs. However, the course unit made me change my mind and focus on
scheduling enough workers to meet the labour demand. Also, I changed my mind after learning
the aspect of fixed and variable costs and the different ways of breaking even. I note that the
fixed cost does not vary concerning the sales. The lessons I got from the unit will be critical
when I come up with a start-up. I believe that incorporating the ideas in my future startup could
assist in breaking even within a short time.