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Case Study Of Opportunity Challenge: Quality Of Meals

748 Words3 Pages

1. Opportunity Challenge – Quality of meal

The management team hardly tried to understand why the meals were deliberate low quality, without success. The issue is that they only attempted to analyze the raw food products and purchasing, which might be the source of problems, though not in this situation. To define the problem the management should see it on a different ways.The first step for continuous improvement is to clearly understand the problem mentioned in bad quality. Apparently, there is an issue with their recipe development, the recipe preparation or the cooking operation in itself, which are the three keystone of producing a dish of quality.

Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. …show more content…

It can explain that all existing recipes we should review and teste in order to understand which one we keep and which one will disappear from our menu. The restaurant management needs to find and a professional chefs to cook the perfect recipes. The first idea is a well quality recipe needs to be selected. Then each ingredient has to be collected in the cooking consistency in containers and weighted to collect gross weight. Second step is the cooking process where the chef cooks with enthusiasm taste, analyze, regulate and taste again to get the perfect meal. Third step is to weight again the ingredients to have gross weight. Then net weight (gross weight 1 minus gross weight 2) is calculate and represents the weight of ingredient actually consumed for the recipe. The final step is to record every steps of the recipe with time, temperature and weight into a recipe software. This system admit the recipe to be reproduced by every employee. It is the optimal recipe and it might be receive easy regulations, if necessary and it remove

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