Human Resourse Management
There are many different ways to train someone for a new job. You can use any of the following methods; hands on, computer simulation, apprenticeship, and teletraining. From hands on training on the production line, to a series of written tests, we use a variety of training techniques at Taco Bell.
Upon being hired at Taco Bell, you are given a series of menu item sheets which list all 37 menu items, and the ingredients that makes up each one. It is imperitive that they study these sheets before coming to work for the first time for they will be tested.
The first day on the job at Taco Bell is jam packed with information. The moment a trainee punches in, he is taken on a tour of the store that lasts almost an hour. The manager in charge (MIC) walks with the trainee pointing out various things including the dish area, the food prep area, the food storage areas, and the production line. The trainee is shown how to cook food, and how to get it ready to be used on line.
After the tour the trainee is placed in the stuffing position on line. Let me take a minute to explain how the line is set up. One person, the steamer, begins the production of the food by grabbing the shell, and placing all the necessary hot items into the product. He then passes this to the stuffer, who puts in all the cold ingredients, and then passes it to the wrapper. The wrapper does just that, he wraps the food, and then takes it out to the customer. A trainee is placed in the stuffing position with two experienced crew members on either side. This way someone can always be there if the employee can’t remember all the ingredients for a particular menu item.
If business picks up when a new employee is on line, they are asked to step back and let the more experienced employees, or aces, handle the situation. This way, the trainee can watch as the food is being made and can learn from the way the aces do it. This goes on for the first week of employment. The new employee spends most of his time stuffing. The only times they are permitted to leave the line is when more food needs to be prepared.
In the beginning, Burciaga provides a brief history when Taco Bell was established. First starting in Mexico City and then spreading throughout the United States, the chain sold “mild imitations of the real thing” (382). Many Mexican businesses and people protested against Taco Bell because unlike homemade tortillas made from hand, they used “prefabricated hard tortilla shells” (383) that tasted nothing like real Mexican tacos. Additionally, the restaurant also combines food and makes up names so that it appears different. From Enchiroto, a combination of a burrito and enchilada, to Cinnamon Crispas, known as bunuelos, Burciaga points out that “the Taco Menu can be a mystery if one is not familiar with the renamed food items” (383).
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
In 1946 two brothers, Ben and Truitt Cathy, opened a diner in Atlanta Georgia called the Dwarf House Grill. The Dwarf House served a variety of typical grill food that included everything from burgers to hot dogs. All of that changed in 1961 when a poultry supplier stopped buy and sold Mr. Cathy chicken breast that were too large for the trays that they typically cooked the chicken on. Truitt Cathy decided that he did not want to throw out the chicken so he breaded the chicken and put it in the pressure fryer. He realized that he could cook the chicken in the same amount of time that it took to cook a hamburger and it tasted great. He had hamburger buns and pickles in the restaurant already and this is how the first chicken sandwich was made. In 1967 the first Chick-Fil-A store was opened in Atlanta’s Greenbrier Shopping Center and in 1986 the first freestanding franchise was opened. Today there are more than one thousand seven hundred Chick-Fil-A restaurants in thirty nine states. One of the ways that Chick-Fil-A has been able to make their company a success is through their unique approach to customer service. They are able to provide excellent customer service by turning individuals into team players. Teams can be seen in the hiring process, community involvement, national sponsorship, knowing what customers want, and cooperate culture. All of these different teams lead to excellence in customer service.
General manager Terrell states, “Red Lobster’s new employees must have knowledgeable experience in the restaurant industry”. After the new employee is hired and screened for a background check, new employees attend Red Lobster new employee orientation where Red Lobster’s history, the standard of service, and menu item are taught and tested. After formal orientation, new front house employees are assigned to a mentor to shadow to learn their new position. The week after depending on the new employee capabilities the new employee would be considered fully trained and allowed to wait, host, or bus solo. Back of the house training is a bit different new employees training began as an entry-level cook preparing the smaller pre-packaged items such as salad, bread, and sides. After completing training on those items, a new employee will learn who to prepare and assemble entrees and desserts. There is no formal succession plan when it comes to predicting which staff member is going to be a successful manager in the future, steps to becoming a manager is usually beginning by employees showing strong leadership qualities of a potential leader or even an employee stating the interest of taking on more responsibility.Intern managers undergo a three-month training
Etzioni states that when people work at fast food businesses, it sets an nonacademic standard of working conditions. Workers are being taught specific roles in the workplace that are mapped out for them the way it is required to be, which leaves “[...] no room for initiative, creativity, or even elementary rearrangements” (Etzioni). Etzioni shares his idea that fast food industries are training “robots”. These “robots’ follow commands mindlessly, whether it be cutting into homework or family time, dropping out of school, or doing whatever it takes just to keep a job that is supposed to be the initial training ground in work experience.
Form 10-K Chipotle Mexican Grill, Inc., 2011. 1.2 Product Offering Chipotle’s cuisine is Mexican. Their menu consists of burritos, tacos, burrito bowls, and salads prepared with fresh ingredients employing classic cooking methods. The customer proceeds down an assembly line, choosing the various components of their meal as they proceed. They have recently created a children’s menu offering smaller portion sizes.
were still busy with the hors d'oeuvres when a tray would be brought in with a
The Santa Fe Grill is a relatively new Mexican restaurant that was started by two former business students from the University of Nebraska, Lincoln. The idea sparked after the two roommates who were both interested in pursuing entrepreneurial interests decided that a Mexican restaurant in their city would be highly successful. While taking an entrepreneur class at the University, the plan for the business began coming together. Their main focus was to create a restaurant that would feature the freshest ingredients, as well as a lively atmosphere, cutting edge advertising and marketing, plus exceptional service for customers. (Research Methods, Pg. 19) By doing so, the students hoped that they could fulfill their dreams of ownership.
I work at a restaurant that has twenty-four tables that are seated during each shift. The other waitresses and I each have a section of tables each shift and we refer to different tables to address which people have food. We have had to memorize the menus and learn a simple way to take peoples order in a way that suits our memory. Some waitresses can abbreviate words and have memorized each abbreviation like a code. I have very small handwriting and can generally write fast so that I can understand the orders I took as I record them into the touch-screen computer to send into the kitchen. From there the line-workers decipher when which orders can be cooked and the ingredients that go into each dish. Waitressing has also allowed me to read patrons facial expressions and mannerisms to tell whether they might be looking for something or how they feel about the food and service. This job has especially helped me learn how to utilize my time appropriately and
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
wonderful quick meal right in front of you. They show you hands on how to prepare and cook
Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person.
...ublic, organizing the staff to promote customer relations. The chef must also operate the kitchen, after all that is his profession. The chef must develop the needs and specifications of the kitchen, choose purveyors, organize delivery schedules,make inventory requirements.
have more of a major effect on the company's health. Irving Burstiner was quoted in in The