Reference no: EM133523786

Topic: Purchasing, Receiving, and Storage

Proper purchasing, receiving, and storing of food and beverage items are critical to a food and beverage department's or eatery's success.

Scenario: Your hotel restaurant is planning a big Christmas dinner for 600 guests that includes many types of pie requiring whipped cream to be served on the side. As the food and beverage manager, you inform your vendor 30 days before the event that you will need 10 gallons of cream. Your vendor misunderstands and has 20 gallons, in ten 2-gallon containers, delivered 5 days later to a new receiving clerk who immediately stores nine of the 2-gallon containers containing the cream. The chef sees one of the 2-gallon containers on a preparation table about an hour later and proceeds to use a gallon of the cream in his gravy for that night's meal. He leaves the remainder on the preparation table, shouting to his sous chef's assistant to put the cream away when he can. Two hours later, the assistant stores the remainder in the refrigerator. Note: The cream expires three and a half weeks from the sending date.

Communication is such an important component of any business and can enhance the work environment so that everyone feels valued in their role. As you consider this scenario, what have you personally learned about ways to best communicate with others that could benefit these workers?

Is it enough to train your staff to follow the standards that are in place or does it take something else to truly motivate them to follow instructions and take the lead when things don't seem right so they can manage them?