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Questions and Answers
Which theory emphasizes the importance of focusing on all aspects of a manager's duties and responsibilities?
What does the Pearl inside the oyster represent in the Oyster Theory mentioned in the text?
According to the Advanced Theory, how should guest complaints be handled?
In the Bubble Theory, what does 'the bubble' represent?
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What concept is highlighted by the Flex Management theory?
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Which theory encourages individuals to make decisions as if they were the owners of the restaurant?
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'Don't know,' 'don't care,' and 'can't do' are reasons attributed to why team members fail according to which theory?
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'80% Preparation, 20% Execution and Result' is a key principle of which theory mentioned in the text?
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'Lacks of training,' 'Lacks supervision and follow up,' and 'Problem with hiring process' are associated with which concept?
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'Protecting our guest from any irritants that may spoil their dining experience' is associated with which theory?
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Study Notes
Food Safety and Temperature Control
- Color coding system for preventing cross-contamination: Red (meat), Blue (seafood), Yellow (poultry), Green (produce), White (ready-to-eat food)
- Hierarchy of cooking temperatures:
- Ready-to-eat food: 75°C
- Produce: 63°C
- Seafood: 63°C
- Meat: 68°C
- Processed meat: 71°C
- Poultry: 74°C
- Temperature zones:
- Chiller: 2-5°C
- Handwashing sink: 50°C
- Chiller line: 2-5°C up to 8°C
- Below zero: below 0°C
- Freezer: -21°C to -17°C
- Pasta bath: 100°C
- Hot well: 63°C
- Dish machine: 82°C
- Cold well: 2-5°C up to 8°C
- Fryer: 175°C
- Temperature danger zone: 5-57°C, where bacteria multiply rapidly
- Factors for bacterial growth: Food, Acid, Time, Temperature, Oxygen, Moisture
- Sanitizer: 200 ppm (parts per million) or olive green in color
5 Critical Safety Factors
- Rapid food cooling
- Rapid reheating
- Hot and cold food holding
- All foods cooked to proper internal temperature
- Food handling and personal hygiene
BOH Control Order
- Order based on PAR (product availability for rotation)
- Order based on APL (approved product list)
- Receive and store items properly
- Check quantity, quality, expiration date, and temperature
- Delivery team dressed properly
Theories and Concepts
- Four Walls Theory: success and failure are within the restaurant's control
- Success Syndrome: occurs when the guest is no longer the top priority
- Team Member Cloak: show your true personality, don't let problems affect your work
- Hamburger Stand: set up for success, with everything within reach
- Sinking Boat: sense of urgency and accountability, own the problem and fix it
- Stadium Theory: reminds us to stay focused on our goal
- Pie Theory: managers should focus on all aspects of their duties
- Advanced Theory: handle guest complaints with finesse and professionalism
- Flex Management (90/10 Theory): complete the critical 10% to achieve 100%
- Ownership Theory: make decisions as if the restaurant is your own
- Oyster Theory: protect guests from irritants that may spoil their experience
- 5 Senses: sight, smell, hear, taste, and touch
- Don't Know, Don't Care, Can't Do: reasons why team members fail
- Bubble Theory: be proactive and ahead of problems
- Iceberg Theory: 80% preparation, 20% execution and result
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Description
Test your knowledge on food safety color coding for different food items and their respective cooking temperatures. Learn about the importance of hierarchical organization to prevent cross-contamination in food preparation processes.
