Group Work
On page 6 of the management notes: Apply the above mentioned steps in the planning of a production day where pasta dishes will be prepared. Set at least four objectives.
Please include your objectives as a comment. If it is for more than one person, include everybody’s name and student number in the post.
[…] 2) https://marketmanage.wordpress.com/2011/08/03/management-task-planning-pasta-dish-production-day/ […]
Marketing Intelligence: Go to this website and subscribe to their weekly newsletter.
This is a very cool brand that offers health foods.
Food News: Subscribe to the newsletter and register on the website to keep up with the latest in the food industry in SA
CV - Dylan Cromhout - Feb 2011
NOTE: When you send your CV, in the email, include a passionate and enthusiastic motivation as to why you are the best person for the job, how you will add value to the business, and what your aspirations are for life. (Make sure that is is nicely spaced, that there are no grammatical errors, and that it is well written - you can send it to me first to check if you like :)
Semester Outline
Chapter 1 - Introduction [FCA]
Chapter 2 - The History of Visual Merchandising
Chapter 3 - Retail Store Design: Branding, Image, & Exterior Apeal
Chapter 4 - Retail Store Design: Layout and Space Planning
Chapter 5 - Retail Store Design: Process and Architecture
Chapter 6 - Retail Store Display: Windows
Chapter 7 - In-Store Visual Merchandising
Chapter 8 - Product Handling
Chapter 9 - In-Store Displays
Chapter 10 - Online Visual Merchandising
Online VM - Examples & Resources
Yappie Chef
Pick n Pay
Scooters Pizza
Project Rubric
VM Hanbook Project Rubric
VM for Food Workbook
VM for food Workbook
Semester Outline
Chapter 1 - Introduction to PR
Chapter 2 - Theories and Levels of Communication
Chapter 3 - Listening & Corporate Listening
Chapter 4 - Writing for Electronic Media
Chapter 5 - Blogging (Debbie Weil: 7 Tips)
Chapter 6 - Writing Business Documents
Chapter 7 - Public Relations and Research
Chapter 8 - Planning and Managing a Communications Programme (PR Plan)
Chapter 9 - Public Relations Press Kit
Links to Examples
Bubba Gump
R'Yves
Soyka
Pickwick & Frolic
Rawchef
Wildflower
Chapter 10 - Restaurant PR Planning (Ideas)
Project Rubric
PR Campaign Project Rubric
Market Manage 
PASTA PRODUCTION DAY:
The following are the steps that I will follow to plan a PASTA production day.
Step 1:
Market your product and take orders to establish how many pasta dishes you need to make.
Step 2:
Do a risk assessment to prevent any serious disasters. Based on past experience it is in my best interest to make sure I have extra stock available in case the outcome of the product is below standard.
Step 3:
Establishing objectives/outcomes:
– Schedule that all prepared ingredients are ready to be assembled by 11am
– Schedule that the final pasta dish as a complete product is assembled, according to standard, by 12am
– Schedule that delivery starts between 12h and 12h30
– Ensure that all payments are received before or at the time of delivery of the product
Step 4:
Plan to get feedback from your clients, by handing out a questionnaire, to improve quality of future production
1. Do thorough market before planning the production day. 2. Market the pasta dishes while at the same time taking orders for your products. This ensures that you don’t produce too much or too little of something. 3. Order your ingredients well ahead of time. Order enough ingredients incase something flops or goes wrong. Always use a reputable supplier. 4. Before the production, work out a working schedule for your staff. This way everyone will know exactly what must be done and by when it must be done (set deadlines).
1. you most decide what type of pasta dish you will prepare and decide on the cost of each dish.2. market your product correctly because production will take place according to the amount of products that has been marketed.3. order your ingredients in time and make sure you order extra.4.make a work scheule and hand it to the workers two days before the production day so that they may read it and understand what is expected of them on the day of production.5.make sure that as the production goes by, check each step the workers are doing and make sure you correct any mistakes.6. make sure all deliveries are done on time.get feedback from your consumers and thank them for their support.
1.Plan your production day, handout early recipe specifications,order ingredients and start market your product to customers.2
1. Make the order list of ingredients immediately send to the supplier and then start selling pasta to the customers so that you will know how many pastas you need to make in the kitchen.2.In the kitchen now check the ingredients available,equipment working well and start pre-preparation.3.Give instructions to your staff e.g cleaners,markrters and cooks. Ensure each task has setting time to finish e.g before lunch pasta must be done after lunch start preparing filling.4.Markerters start labelling and packaging the product and deliver to the customers who ordered.
Steps in planning
Objective:
-step 1 -prepare all ingredients before the production day starts so that everthing can move smoothly.
– finish cooking the pasta before a set time of the day
– finish cooking the filling to a set time and assemble the dish
– deliver/ sell before the day is over
plan your producton day ahead of time. Implement a work scheule for your workers so that productivity is increased.
production day for Pasta dishes:
1. decide how many dishes will be prepared as well as the variations for each. if possible test each recipe before the production day to ensure the recipes work well, and to estimate the time involved as well as the amount of workers needed for specific tasks.
2.draw up a marketing sheet/order list for the marketers to allow them to sell the dishes,. the list should be handed out at least a week before production day so that each marketer has enough time to sell the dishes.
3. order the ingredients and packaging well ahead of time i.e. at least a week before to ensure all ingredients will be ready on the day, also order extra as a precaution in case anything goes wrong.
4. draw up a production day schedule, allocating the starting and ending time as well as the time required for each step to ensure each person knows exactly what is required of them. also provide each cook with a copy of the recipes, and make sure it is read thoroughly before they start.
Supervisors need to know how many products are to be sold and have to devide the products among the marketers.Give the marketing list one week before the production day for the marketers to place orders on time.On the production day,ingredients and suitable packages are ordered..there are enough cooks and cleaners so that the work runs smoothly and everyone goes home happy
1. Test your recipe beforehand and detail down all the changes made on the recipe.
2. Market your product as much as you can, the more popular, the more people will know about it and buy it.
3. Do a costing whereby you calculate how many ingredients you will need and how much the production will cost. Then add you markup wherether its 15%, whatever you decide but be reasonable.
4. Draw up a production plan and distribute duties so that your workers may know what to do at what time.
5. Make sure beforehand that all the money is collected from marketers before production so that you can be sure of how many products to make.
1.decide on the pasta dishes you want to make and how many to give a arough idea of how many orders will be taken.
2.draw up a marketing list but before that do some research on the target market and find out wether they will be interested in buying the pasta dishes.
3.make order lists and order ingredients that will be needed for the pasta dishes. start marketing pasta dishes around when the order for ingredients has been made. it is best to market to everyone and not judge people as the ones you think wont buy are the ones that usually buy.
4. on the day get all the marketing lists and collect the money from the marketers and make sure that deliveries are made.
4.
Planning o production day where Pasta dishes will be prepared and sold:
Our most important goal here is to make good quality product that satisfies our customer needs and still make profit.
-Marketing list should be handed out on time to the markerters(atleast a week before)
*That gives marketers enough time to reach all our potential customers and make money.
*It gives us an idea of the maximum amount of dishes to be prepared
-A working scheduled must be handed out to all the workers in the morning during production day(so they all know their resposibilities),finishing time given to the cooks and cleaners.
-Product manager must supervise the workers through out the day(for quality control and
time management)
-Marketing manager must make sure that markerters deliver all products and all money collected from customers
t all product
1. Plan your production day well
2. Make sure that you have all the needed ingredients, order before time
3. do costing by calculating how much the dishes will cost and how much your ingridients will cost
4. Set up a work schedual, eg. know when everything needs to be done
5. Divided the work, eg. let one group do the pasta, next does the white sauce and next the meat sauces
6. market the product you must have a marketing team who markets the products, collect the money from the marketers after the production day
7. Know how many products were sold
1. decide the type of pasta dish you going to make.
2. get the recipe.
3. order the ingredients in time.
4. draw the work schedule and give it to the cookers before the production day.
5. check on the workers if everything works under control.
6. the pasta must be packaged and delivere of selled by the markerters.
7. make sure all the money of all the sold dishes is there.
1.the managers should research for the pasta recipes and do the tasting of the pasta recipes that they have chosen to produce for the production day togehter with the marketers and cookers so that they may establish which one’s are failing and which one’s are they going to produce to produce.
2.draw out the marketing list for the marketers with the certain number of listed pasta dishes, the date of day of production the price of each dish and time that the orders will be delivered.
3. now that you have established how many of the dishes your consumers has ordered can start to draw the cooking schedule for the cookers with the required ingredients that are organised on time, method of the recipes that you have tested and the time the cooking should be done and packed to be deliverd.
4. there must be one manager responsible for the markers to tell them where the money should be submitted to and make sure all the orders are correctly prepared and delivered on time.
Plan the production day. first of all decide on the variety of the pasta dishes. how many dishes will be prepared. will the prepared varieties be a good choice in terms of marketing? have enough workers for the production day (supervisors, quality controllers, cleaners, cooks, marketers, kiosk staff0. put on a cap before collecting the ingredients. wash your hands. collect the required ingredients in time. prepare the dishes. take a break. get back to work. pack the pasta dishes and deliver them to the consumers, cleanup the kitchen and sanitize. supervisors dismiss the workers.
planning a production day for the production of pasta:
step1- decide on a type of pasta thats fairly simple and economical. market the pasta and take orders to establish the amount that needs to be made.
2- Order, in advance, the correct amount of ingredients plus a little extra in case of any problems that may occur. order the packaging that needs to be used.
3- designate jobs to the workers so that everyone knows what is expected of them and draw up a schedule so that production runs on time.
4- prepare the food in a timely fashion so that it can be delivered to the customers on time.
5- pack the pasta in appropriate packaging with labels.
6- make sure that all payments are recieved and accounted for.
Joe. I got ur message about the presentation. I somehow deleted it on my phone. Still learning how it works. U are welcome to use the “kos” magazine. See I tomorrow. Dylan
1. decide on the type of pasta and the amount to be made
2.decide on the price
3. market and take orders from customers
4.if possible ,test the recipes beforehand
5.make the pasta on the production day
6.make sure the correct product specifications are carried out e.g correct texture of product
7.package the product correctly
8.deliver the product on time.
1. Plan and prepare for the day thoroughly
2. Research the pasta recipe, test and retest. To see if it is a worthwhile recipe to be used to make e the scrumptious pasta dish mmm.
3. Find out who is your target market, then draw up a marketing list for the marketers, make sure its handed out in time.
4 Now that you have orders for your pasta,. decide on how much you going to make and what you’re going to make.
5. On the production day check products are packaged properly with labelling, gather all the moneys, lists and make sure all products are being handed out at the correct time.
. have a recipe testing day and decide what kind of pasta will be produce for the production day find out if there would be a certain target market for the product
. when decided the costing of each product should be calculatad and a marketing strategy should be taken into account where and how we goimg to market is there an market for the product?
.orders are given the certain amount of product which are needed to be produce varities ect
.products are produced too all the required specifications
.packaged
.labled
.and delivered
.
1. plan your day correctlly
2. oder, receive, inspect ingredients in time
3. test the recipe if you are making it for the first time
4. dcide on portins (grams) and on what price you are going to sell them
5. check cleanliness
6. make your products on the day
7. with optimum temparature of the product, package the products
8. destribute the products
Planning a sucessfull production day for PASTA dishes:
1. This will depend on advanced and thorough planning as well as accurate knowledge about the dishes that will be made.This knowledge can be attained by “recipe testing” sessions well before hand which will allow one to forsee any possible faults and causes that may occur and then find solutions to it.
2. You will by then be aware of all the requirements needed for the smooth running of your production day eg. type and quantities of ingredients, equipment needed, number of workers and each of their responsibilities etc.
3. With that in mind you will then be ready for the paper work that includes Costing, ordering of ingredients(from a trusted source), price and description of the products that will be sold, Drawing up and issuing of market lists as well as a Production day work scedjule etc.
4. In conclusion you will gather information from the markrting lists in order to know the exact amount of orders that will be recquired to go out…at all times communicate the scedjule with your workers to motivate them an make them aware of any urgencies etc.
Steps in planning a pasta dish for production day
STEP 1:
• Coordinate, monitor, and supervise activities.
• Ensure that all equipment that is going to be used is maintained and working.
• Ensure that you have skilled and qualified employees.
STEP 2:
• Indicate jobs to be done by each individual.
• Have recipes ready, clear and understandable.
• Be available for questionnaires for unclear steps.
• Allocate working, cooking and finishing time of end product.
STEP 3:
• Recipes must clear.
• Have ingredients ready.
• Ingredients must list according to order of use.
• Method on recipe must correspond to the ingredients.
• Allocate the cooking and finish time of the product.
STEP 4:
• Check your budget.
• Check if the money, machines, and other raw materials if are they sufficient,
• Check if you will have any overheads, having to pay out rent, labor, electricity E.T.C
STEP 5:
• Supervise and ensure that employees work and do what is required in the method of instructions.
• An example, employees have to cook the pasta till “al dente” to the tooth, make sure that white sauce does not curdle.
STEP 6:
• Have policies that employees work under.
• Employees have to wash their hands when walking in the kitchen and cover their hair before handling food.
• Package food after it has been cooked.
• No eating of ingredients.
• Report accidents to the managers immediately E.T.C
1. test the receipe first (to standadise the receipe)
2.Order the ingrediants in advance so that they will be available on the production day
3. chek the equipment if its working properly day before your production day
4. ingrediants must be correctly packed
5. pasta must be correctly potioned
6. packaged correctly at the right temperature
7. deliverered at the right place at the time by the marketers
before the production day orders should be taken down so that on the production day the required amount of pastar dishes will be made. during the day of production correct method should be followed. correct procedures shluld be followed to prevent food poisoning. food must behandled in coreect temperature and delivered on time in a correct temperature
1.Recipe testing before
2. Write the amount of pasta is required by the consumers so that you wont have much excess that is left
3. Give order list to someone responsible for them in time
4.Give marketing list to marketers in time .
5.Make sure the stove are culibrated and themometers
6.Package them correctly in time.
7.Delivere in time.
1.market your product and take orders to determine how many pasta dishes you need to make.
2.order in advance the correct amount of ingredients plus a little extra in case of any problems that may occur.
3.set up a work schedule and hand out tasks to all your workers, in other for them to know what they must do to have an effective productiion day.
4.give workers a break and food so that workers can regain they strength.
5.approriate pakaging needs to be chosen for pasta to prevent it from being mixed up or spoiled when it gets to the customer.
6.time needs to be taken into consideration to deliver in time to the customers
1. test the recipe in order to standerdise it
2. market the product iand take orders, list must be out by a the allocated date and orders must be in the morning of production.
3. order the required ingredients and extra in case something goes wrong
4. draw up a time and work schedule so that evryone knows what they have to do and by when they need to be done. Allocate time in case something oes wrong, rather be ahead of time, rather thanlate
5. package the product and make sure its delivered on time.
6. Make sure that all the money is collected and handed to the managers.
step 1: determine the quantities to be produced, batches size, selling price and packaging.
step 2: workout your work schedule for the day, who will be your cleaners, cookers and marketers
step 3: market your product and calculate how many products has been sold.
step 4: ensure that your workers know and follow their work schadule.
cookers:report for duty at 8:30 on the day of the practical. preparing all the items (measuring ingridients, mixing, placing in baking tins,placing in the oven, removing from oven. cleaning of all work surfaces during and after the completion of the practical. drying of equipment.
cleaners:report at duty at 8:. helping with pre-preparations(cleaning vegetable,chopping nuts, grating carrots, greasing baking trays ect.). washing of all equipment used in preparation e.g bowls, sieves as well as all equipment usde in baking. packing all equipment back in the correct storage spaces. sweeping the floors in boths kitchs and empty dustbins.
marketers: take orders for products,filling order lists,hand back completed list to the marketing supervisor. preparing sandwiches for the class., help preparing sandwiches for the class, delivering items, complete marketing lists and handing all money received to the managers the day after the practical. supervising ensuring everyone perform their dutiy is vital for successfull production.
1. Budgeting
The first thing that one has to keep in mind is to budget , you fisrtly have to think abound the reasouces that are available such as , the ingredients , equipment, and people to that are going to prepare the pasta dishes
2.Forecasting
Once you hve your resources available , you then have to start thinking about the mistakes that was done the previous time so that you can be able to improve this time , think about where to change and where to work on , thing about what outcome will you expect
3.Programming / Scheduling
One have to set the steps that are to be followed, such as the time needed to prepare the pasta, what type of pasta dishes, how big or small and when , where , how and to who is the pasta going to be marketed
4. Establishing
Action is the most tool that make a job well done , all the steps and procedures set must be put into action, remmember being is before doing therefore if the planning is not being done then there will be no goal achived . All the goals set must be worked on , taken into considelation and action.
production day pasta dish
find out what exactly consumers like in a pasta dish
market the pasta dhish that will be sold specify the date and the numbers that will d sold on that day
do the Haccp programe(hazard actions, Quality control points)
have a written down time plan to follw
sell sell sell ang make a smile to the consumers to want more.
PASTA PRODUCTION DAY:
The following are the steps that I will follow to plan a PASTA production day:
step 1.
test recipy first to see how the final product looks
step 2
compile order list to ensure that there are enough ingredients for recipy
step 3
compile working schedule so that worker knows what to do and when 2 do ,to save time
step 4
make sufficient products
step 5
deleiver in time