Kiyomi Williams
02/18/2024
Chef Lea
Restaurant Industry
1. How might a lack of policies and procedures contribute to higher restaurant or foodservice costs? The lack of policies and procedures contributes to higher restaurant or foodservice costs because this causes a problem with receiving orders, such as in this scenario. This one situation alone could be an issue with food costs.
The timing of a food truck coming in the middle of service could be detrimental to service because losing that one body for receiving could cause a backup of the kitchen in the middle of service. That individual could be rushing and miss some spoiled product that could have been delivered or miss that they didn’t receive the correct amount of something.
2. Should the chef be checking in orders? Is that the most productive use of his time?
There should be a designated person who has been trained by the chef to check orders. However, there is nothing wrong with the chef checking in orders too. No, this could not be considered a productive use of his time. This
is because the Chef should be monitoring the overall operation going on in the kitchen. This should be a designated job for someone else within the kitchen with a backup person trained just in case.
