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Essay / Research Paper Abstract
This 8 page paper looks at the operational aspects of a new restaurant to be set up in San Rafael. The general approach to operations HRM policies insurance and licenses required are discussed. The paper then presents a projected timeline for setting up the restaurant. The bibliography cites 4 sources.
Page Count:
8 pages (~225 words per page)
File: TS14_TEperuoper.doc
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Unformatted sample text from the term paper:
as well as looking at issues such as the local market and financing, it is also necessary to consider the way in which operations will take place. This paper will
consider operational aspects, including the delivery of the goods/service in the return, HRM issues, as well as the layout and arrangements for the building. The paper will then present a
timeline for the development of the restaurant. 2. Operations 2.1 Procedures The restaurant will have procedures where food and drink is prepared only to order. The stock will be
managed to ensure that all ingredients needed are fresh, with order placed several times a week, depending on the type of ingredient and the delivery schedules of the suppliers. To
reduce the overhead burden dealing with numerous suppliers, where possible suppliers will be chosen that can provide a significant proportion of the required input, reducing the total resources needed for
inventory ordering and receipt. The kitchen will prepare the ingredients needed for the preparation during the day, for example, items such as the salsa and sauces may be pre
prepared, the meat may be trimmed and where there is the need for marinating or stewing this may be undertaken in advance. Rice may be prepared, desserts may also need
to be prepared, for example, ice-cream needs to be prepared in advance to allow freezing, may be prepared in larger batches as it can be stored. With ingredients prepared this
will facilitate more efficient ability to prepare the meals fresh to order. A computerized system will allow the waiting staff to take orders table, and print out tickets for each
order in the kitchen. Where a table orders appetizers, the kitchen will only start preparing the main course after the appetizers have been sent to the table. The staff
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