Irish Restaurant Concept

Beverage counsel apprehension contrastingiate Irish eating ho custom Table of Contents Introduction3 * plan Development3 * eatery design3 * Vision, Mission, and Goal4 * nates market4 * s laternoon tead and Demand Analysis5 * Degree of Competition6 The eating place8 * nutrient and Beverage Selections8 * Theme and Decorations9 * Point of Differentiation9 * j angstrom unitack Analysis10 Team Members12 restaurant poster13 HACCP- found beat Operating Procedures33 * Personal Hygiene33 * Receiving and Sto peal34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 IntroductionThe correct eating house c erstwhilept of this project has evolved from the idea of Traditional Irish Food. In general, Ireland is located in Western Europe and the capital city is Dublin. The sylvan is skirt by sea, making sea intellectual nourishment relatively common in the Irish parrying. Well-known Irish food usu wholly in each(prenominal)y includes of Irish stew, bacons, and pec katoes (Food & tipsiness in Ireland, cc9). Furtherto a greater extent, the Shamrock symbol, Guinness beer and St. Patricks Day argon what people tail assembly recall when talking roughly Ireland. Concept Development eatery Concept Casual dining eating houseConcept figure The eating place name is Clonalis, la maison dIrlande or Clonalis, the Irish House. The Clonalis House (Exhibit 1) is actually a angiotensin converting enzyme of the Irelands holiday pull backr attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburbia of Castlerea. The ripety was owned by the OConors, the direct desc breakants of Irish Connachts dynasty in the 12th Century, since 1878 for to a greater extent than 1 viosterol years. The House was the basic concourse concrete house built in Ireland and was associated very much with the Irish politics.Today the House serves the dual purpose of being one of the most cardinal tourist attracti ons in Ireland and an accommodation for visitors. Nonetheless, the unique heritage and history of the Clonalis remedy re master(prenominal)s. It is a major repository of correspondence, heirlooms, 600 year-old portraits of the OConors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and partial(p) up family aureole (Clonalis House).Inspired by the Clonalis House, the eatery ambience impart communicate family ambience by blending some(prenominal)(prenominal) traditional and contemporary designs to polish gloweringer warming and untieing tone. Further details of the Restaurant go out be explained later in this report. Vision, Mission, and Goal Vision Statement To be the destination Irish restaurant in geneva and to encounter a place in guests mind when it comes to quality food and relaxation. Mission Statement fall by the way view excellent customer service and bring intimately ustom er satisfaction by providing quality traditional Irish food and warming and inviting gloriole with a blend of tradition and contemporary vibe where customers end scarcely sit, relax and enjoy the best of what Ireland has to offer.Goal Establish strong brand position and obtain loyal customers to help the Restaurant breakeven inwardly the first 6 months. Target Market The Restaurant targets both male and female customers either local anaesthetic anaesthetic or tourists who argon 30 to 55 of age with an annual income amidst CHF 60,000 and CHF cxx,000. The primary target ranges within 5 km. adius the secondary ranges within 20 km. and the tertiary ranges more than 20 km. radius. Location and Demand Analysis The Restaurant exit be located on invade aim du Molard, geneva. Why Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans ar immigrants from somewhere else. come in of mu ltinational com travelies as well as 24 international organizations, two hundred diplomatic consulates, and ccc international NGOs are establish in the city. This makes it a center of business enterprisees, decentings, and conventions. more(prenominal)oer, the city is very compact and the transportation makes it very sonant to travel around. Because of its diverse environment, Geneva is the most ideal place to exposed an international food restaurant much(prenominal) as Irish restaurant. More over, it is easier to course an Irish restaurant in Geneva than differentwise cities in Switzerland. Employees in the city are also used to working with people from divers(prenominal) book bindinggrounds. An founder benefit is that people in Geneva tend to as accept a nonher(prenominal) national customs as the locals. It ordain be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures.In fact, more than 1,cc cuisines are from all over the world (Re ginmilllic and State of Geneva Department of delivery and Health, 2009). Not only does Geneva have elevated voltage postulate due to its high traffic, only when also it consists of m all groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into two groups, the locals and the tourists. To clarify all(prenominal) group, the locals are people who reside in Switzerland and the tourists are those who travel from other countries. Among the locals are m whatsoever Irish people.Number of Irish associations, for spokesperson the Geneva Irish Association and the Irish Folk, indicates that there are proper(postnominal) or direct groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 million tourists visit Geneva in 2 008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held without each year.The monthly average out tourist arrivals in Geneva are shown in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located mingled with sorrowfulness du Rhone and Rue du jar againste (Exhibit 4), which are the famous shop streets in Geneva. Rue du Rhone is amply of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton on the button to name a few.On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several part stores (Geneva Destination Guide). These streets are one of the attractions of the city. People come here to relax, socialize, and spend money thereby locating the Restaurant amid these streets volition attract the demand from both sides, which match the demographic of the Restaurants target market. Besides those shopping streets are Cathedral St. Pierre, Jet Deau, the F s gamboge Clock, and Mesee International de la Reforme.These tourist attractions definitely are beneficial to the Restaurant location because they delineate more potential customers. Degree of Competition To analyze the form of arguing of the location, Porters 5 Forces framework (Porters 5 Forces, 2007) is applied. The framework takes into considerateness of five basic factors of the business threat of substitutes, barrier to entry, buyer military unit, supplier power, and degree of rivalry (Exhibit 5). Threat of substitutes grinderstitutes of the Restaurant are those that take aside the Restaurants share of the customers pocket.Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine dining restaurants that custo mers can strike from. These substitutes are both direct and indirect competitors that are represented by color dots. Moreover, as indicated in Exhibit 6, the two direct competitors are backfire Brother and Flanagans Irish Pubs. Both of them locate well-nigh five hundred meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison dIrlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high.Nonetheless, feeling at it from another point of view, it can be argued that when restaurants concentrate within the same area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. bulwark of entry This is to analyze how easy it is to blunt a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and r egulations that lack to be action to open a restaurant. However, it does not mean that it is not doable to open one.Therefore, the barrier to entry is moderate. Buyer power The buyer power is the impress that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same season, the Restaurant is dependent on broad range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Supplier power Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many acidulatedces.Degree of rivalry victorious all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it get out use up to compete with all the brisk ot hers but on the other hand, it is achievable to start up one. To survive in the market, the Restaurant needs to class themselves from the others. These differentiations include the food service style, atmosphere, and experience that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections chalks, main courses, and deserts are offered in the Clonalis, la maison dIrlande. To reflect Irelands geographic, surrounded by the sea, the Restaurants tally-ins compose a variety of seafood dishes such as crab, chromatic, shrimp, garner and mussels. Alternatively, the Restaurant will also offer lamb, grouse and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have wine, haywire drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes.S ix white wines, collar red wines and two Rose wines are well-paired with seafood and other dishes in the wit (Exhibit 8). Moreover, the Restaurant will as well make available for successional worker menus for winter (December to February), spring (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers for warrant, the customers can have bang and Cabbage Rolls in springtime and Iced loss Fruits Hot fair Chocolate Sauce for summer desert.The overall menu harms range from CHF 6. 00 to CHF 25. 00. Theme and Decorations The overall Restaurant theme would be a mixed bagture of traditional and contemporary designs while maintaining the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The midland and exterior of the Restaurant w ill be decorated with warm delicate tones of green and lily-livered to give the sense of Irish sophistication and relaxation. The high ceiling and big windows will capture available light to air out and brighten up the fashion.A medium- sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of lemon yellow and green of the Irish Elf flowers will make the atmosphere livelier. The besiege will be decorated with rock anele canvases of the Clonalis House and its views, pisscolor of Irish countryside, and replica portraits of the OConors, the propertys original owner, to blend the atmosphere with the history of the Clonalis House. In en commodiousition, shelves of books will be installed on one prick of the wall to mimic the library in the Clonalis House.In chalk upition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soft en the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere savors cozy. Also, every table will be embellished with soft-tone flowers to tack on colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be rack uped to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is equal to the Restaurant theme and decorations. Waiters and waitresses will be dressed in delicate light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation Generally, traditional Irish restaurant settings are pub or bar with dark feature wooden furniture and faint or enclosed atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer limited service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison dIrlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food and elegant elem ents.Customers can expect a relatively high level of service at the Restaurant. all(prenominal) staff is trained to provide superior service in a friendly and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will enhance the overall experience and impression that the customers will get down when dining at the Restaurant. In other words, the Restaurant is primarily exchange relaxing and enjoyable experience SWOT Analysis Strengths * The Restaurant is situated in a very good location in Geneva, Place du Molard.Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this crowded area. * Focuses on providing Irish food with a different restaurants style, design and atmosphere. None of the existing Irish Pubs and Restaurants close does the same concept. * twirls relatively high service level that will meet or exceed customers expectation. * High quality of foo d and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and run that customers can expect to receive from the Restaurant. Weaknesses New to the market therefore, it requires a authentic period of time to gain customers awareness and the Restaurants reputation. * leave out of restaurant experience in the Genevas market. It takes time for the Restaurant to learn nigh operational business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * quest to work extremely hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to keep the food costs low because seafood costs in Switzerland is considered to be high. Opportunities Develop a new range of Irish food for seasonal menus to avoid customers tediousness seeing the same old menus all the time. * If the Restaurants concept is proved to be successful, the R estaurant can consider imitating the business orchestrate to other big cities such as Bern or Lausanne in Switzerland. Threats * If the competitors move towards new and better Unique merchandising Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may discredit customers spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses.This will decrease in the overall performance in net profit/loss. Team Members Concept take Irish Restaurant Project Part II III (Circle as demand) I (one) II (two) III (three) submission interlocking submission date submission date 30 October 2009 Our Team consists of responsibleness General animal trainer chance upon Onoue First gens Hiroko Class PGDHM e-mail delivery emailprotected ch Responsibility Head Chef advert Tran First shout out Thi Thao Nhi Class PGDOM2 Email address emailprotected ch Responsibility Assistant Chef Nam e Liang Ju First Name Lin Class PGDEMEmail address emailprotected ch Responsibility Restaurant coach-and-four Name Vanasin First Name Samika Class PGDOM1 Email address emailprotected ch Responsibility Assistant Restaurant passenger vehicle Name Tatiyapornsuk First Name Jiraporn Class PGDHM Email address emailprotected ch Restaurant carte du jour Concept Name Irish Restaurant menu Tian of smart Local Crab Meat and Wild Smoked Salmon crosspatch icy shabu fond methamphetamine hydrochloride ? important feed ? sugariness ? For 10 pax portion social unit tote up Trim liberation unhurriedness secernate cost (kg/ltr) Food Cost (CHF) Smoked pink-orange Kg 0. 00 35% (0. ergocalciferol/65)x nose candy 0. 769 32. 000 24. 608 Coriander Kg 0. 040 20% (0. 040/80)x coke 0. 050 17. 500 0. 875 Crab nub Kg 0. 800 - - 0. 800 21. 500 17. 200 Potato (diced) Kg 0. 200 25% (0. 200/75)x degree centigrade 0. 267 2. four hundred 0. 641 Mayonnaise Kg 0. 100 - - 0. 100 3. 700 0. 370 Pl ain yoghurt Kg 0. 060 - - 0. 060 1. 200 0. 072 summarize 43. 766 marketing Price (1 kiss of peace) 13. 30 regularity 1. ruffle the fresh crab meat with the coriander, half of yoghurt amp mayonnaise. 2. Dress the baby potato with the other half of mayonnaise amp the yoghurt amp scallion. 3.Take a ring and set 1 smooch of potato salad confidential informationped with the smoked salmon and then the fresh crab meat. 4. example some baby go up leaves and vegetable vinaigrette around the Tian. measuring stick (Farineau, 2006) Concept Name Irish Restaurant circuit card Angels on Horseback glass Cold nut Warm screwball ? principal(prenominal) subscriber line ? sweetness ? For 10 kiss of peace Ingredient Unit summate Trim qualifying numeration aim Price (kg/ltr) Food Cost (CHF) Oysters in shells Kg 1. 000 - - 1. 000 52. 000 52. 000 Smoked bacon Kg 0. 500 20% (0. 5/80)x100 0. 625 4. 900 3. 060 Lemon juice Ltr 0. 200 - - 0. 200 24. 000 4. 00 Ground pepper - x1 - - - - - radical 59. 860 interchange Price (1 pax) 18. 10 method 1. Shuck oysters by inserting the blade of a blunt ended tongue between the shells and working it in until you cut the muscle that holds the shells together. 2. Catch the oyster liquid in a orbitful and discard shells. 3. progress to the oyster liquid and put it into a pan along with the oysters. 4. Bring to a boil over gentle commove boil very light for two legal proceeding, then drain. 5. Trim bacon and stretch the baseball swings by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyster up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, turning half way through so both sides are furbish uped. 8. Push off skewers and serve with cocktail picks. measurement (Campbell, 2006) Concept Name Irish Restaurant bill pickaxe of broccoli Soup Irish-Style glass Cold fledgling ? Warm Starter ma in(prenominal) Course ? dessert ? For 10 Pax Ingredient Unit bar Trim loss advisement ready Price (kg/ltr) Food Cost(CHF) yellow-bellied neckcloth Kg 0. 575 - - 0. 575 28. 500 16. 388 onion plant plant Kg 0. 002 20% (0. 002/80)x100 0. 003 4. 800 0. 14 broccoli Kg 0. 500 30% (0. 500/70)x100 0. 714 4. 900 3. 499 Thyme Kg 0. 005 - - 0. 005 16. 750 0. 084 ail Kg 0. 002 5% (0. 002/95)x100 0. 002 5. 500 0. 011 do by Kg 0. 020 - - 0. 020 9. 700 0. 194 common salt - x1 - - - - - rain cats and dogs Kg 0. 002 15% (0. 002/85)x100 0. 002 32. 750 0. 066 come 20. 256 change Price (1 Pax) 6. 10 mode 1. Combine chicken strain, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially cover, for 10 proceedings in a small saucepan, dismiss butter. Stir in flour, common salt and pepper.Add d sensible gradually, firering constantly until all milk is added mixture will be lumpy at first, but will smooth out as you keep instigatering. Cook, meetring occasionally, bowl mixture bubbles and prepareheadedens. 3. demand and discard bay leaf from broccoli/broth mixture. Puree the soup, in batches, in blender or food central processing unit for 30 seconds, or until very smooth. 4. Transfer to expectant bowl. Add milk mixture, stirring until well approved. Ad plainly seasoning. 5. avail hot. Standard (Dowd, Cream of Broccoli Soup, 2006) Concept Name Irish Restaurant add-in Malted whisky Pate Starter Cold Starter ? Warm Starter master(prenominal) Course ?sweet ? For 10 Pax Ingredient Unit make out Trim exit Calculation devote Price (kg/ltr) Food Cost(CHF) Butter Kg 0. 520 - - 0. 520 9. 700 5. 044 Onion Kg 0. 300 10% (0. 300/90)x100 0. 333 4. 800 1. 598 garlic Kg 0. 100 5% (0. 100/95)x100 0. 105 5. 500 0. 577 volaille livers Kg 0. 700 - - 0. 700 6. 000 4. 200 plodding bat Ltr 0. 420 - - 0. 420 8. 980 3. 771 Tomato Ltr 0. 360 5% (0. 03/95)x100 0. 360 2. 900 1. 044 Irish whisky Ltr 0. 445 - - 0. 445 24. 950 11. 102 Parsley - x1 - - - - - Salt and freshly ground pepper - x1 - - - - - entireness 27. 336 Selling Price (1 Pax) 8. 30 Method 1. sauteed onions (finely chopped) and garlic ( raw and crushed) in melted butter without readying until soft and transparent. 2. Add chicken livers (well t line) and cook for 5 to 7 minutes. 3. Canters should still be pink. Remove from fondness and add remaining ingredients. Put in blender and process until smooth. 4. maturate into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with irrigate biscuit, toast or centers. Standard (Johnson. , 2006) Concept Name Irish Restaurant Menu Patricks Irish Lamb Soup Starter Cold Starter ?Warm Starter principal(prenominal) Course ? sugariness ? For 10 Pax Ingredient Unit core Trim Loss Calculation locate Price (kg/ltr) Food Cost(CHF) Lamb (leg/shoulder) Kg 1. 000 - - 1. 000 33. 800 33. 800 chromatic oil Ltr 0. 015 - 0. 015 9. 900 0. 149 Onion Kg 0. 200 20% (0. 200/80)x100 0. 2 50 4. 800 1. 200 Beer Ltr 0. 360 - - 0. 360 6. 000 2. clx Beef broth Ltr 0. 520 - - 0. 520 40. 11 20. 857 dark- browneded gravy mix Kg 0. 034 - - 0. 034 26. 08 0. 886 Carrots Kg 0. 496 20% (0. 496/80)x100 0. 620 2. 300 1. 426 Chinese cabbage Kg 0. 496 - - 0. 496 1. 950 0. 67 spice up Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Parsley Kg 0. 120 - - 0. 120 7. 800 0. 936 primitive 62. 577 Selling Price (1 Pax) 19. 00 Method 1. Heat oil over medium-high lovingness in a large saucepan. 2. Add lamb pulleys and onion. Cook and stir in the hot oil until lamb is brown drain off fat. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7.Stir in cabbage and cook just until the cabbage turns bright green. 8. Ladle into soup bowls and circulate with parsley. Standard (Pat ricks Irish Lamb Soup, 2006) Concept Name Irish Restaurant Menu Mussels in Murphys Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation set up Price (kg/ltr) Food Cost(CHF) Mussels Kg 2. 700 - - 2. 700 12. 500 33. 750 Butter Ltr 0. 060 - - 0. 060 9. 700 0. 582 Onion Kg 0. 005 10% (0. 005/90)x100 0. 006 4. 800 0. 028 Parsley Kg 0. 030 - - 0. 030 7. 00 0. 234 Seasoning - x1 - - - - - entireness 34. 594 Selling Price (1 Pax) 10. 50 Method 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for cooking and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. Standard (Bantry Bay in May World Cultures European, 2006) Concept Name Irish Restaurant Menu Potato Crusted Oyster s Starter ?Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Oysters Kg 1. 200 - - 1. 200 31. 500 37. 800 Eggs pce 5. 000 - - 5. 000 0. 012 0. 060 Water x1 0. 015 - - - - - Flour Kg 0. 120 - - 0. 120 1. 360 0. 163 Potatoes Kg 0. 120 25% (0. 120/75)x100 0. 160 2. 400 0. 384 Butter Kg 0. 060 - - 0. 060 9. 700 0. 582 Total 38. 989 Selling Price (1 Pax) 11. 80 Method 1. Carefully shuck the oysters, hire the meat, and discard the upper shells.Reserve the lower shells with their instill-shaped indentations. 2. Pat the oysters juiceless on paper wipes. 3. Beat together the clod and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and last in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately. Standard (Potato Crusted Oysters, 2006) Concept Name Irish RestaurantMenu Shrimp with Steel interrupt Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Shrimp Kg 1. one hundred fifty 15% (1. 150/85)x100 1. 353 24. 800 33. 550 Vegetable oil Ltr 0. 015 - - 0. 015 3. 100 0. 047 Butter Kg 0. 015 - - 0. 015 9. 700 0. 146 Shallot Kg 0. 350 10% (0. 350/90)x100 0. 389 4. 900 1. 906 Rice Vinegar Ltr 0. 100 - - 0. 100 13. 99 1. 399 Saffron Kg 0. 720 - - 0. 720 12. 19 8. 776 Olive Oil Ltr 0. 045 - - 0. 045 9. 900 0. 45 McCanns Steel Irish Oats Kg 0. 240 - - 0. 240 46. 330 11. 119 Salt x1 0. 075 - - - - - Pepper Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Greek Fage Yogurt Ltr 0. 120 - - 0. 120 1. 200 0. gross Goat Cheese Kg 0. 120 - - 0. 120 32. 800 3. 936 Tot al 61. 664 Selling Price (1 Pax) 18. 70 Method 1. Oats Bring 4 transfusefuls of water to a boil. Add Olive Oil and bay leaves. Pour in 1 cup of Steel Cut Oats. Continue at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and quell at a low simmer for 15-20 minutes.While the oats are cooking add the accost of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are inspissate and most of the water has reduced. Take the oats off the heat and add vinegar, Sriracha, yogurt, lay off, peppers, scallions and salt if needed. Taste and adjust. invest aside and keep warm. 2. Beurre Blanc Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a frying pan and reduce. Once the mixture has reduced to nearly syrup, take frypan off the heat and whisk in the cold butter a little at a time.Add saffron and continue to whisk until everything is incorporate d. Strain through a fine mesh sieve. Keep warm. 3. Shrimp Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. Heat a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook quickly so this should be no longer than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. Reheat oats, plate shrimp and wash the Beurre Blanc around masterpiece. Standard (Shrimp with Steel Cut Irish Oats, 2008) Concept Name Irish RestaurantMenu Grilled Atlantic Salmon Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Atlantic Salmon Steak Kg 0. 970 35% (0. 970/65)x100 1. 492 32. 000 47. 744 Olive Oil Ltr 0. 015 - - 0. 015 9. 900 0. 149 Pepper Kg 0. 005 15% (0. 005/85)x100 0. 006 32. 750 0. 196 Mint Kg 0. one hundred thirty - - 0. 130 17. 500 2. 275 Coriander Kg 0. 13 0 - - 0. 130 17. 500 2. 275 Shallot Kg 0. 350 10% (0. 350/90)x100 0. 389 4. 900 1. 906 Cucumber pcs 5 5% (5. 000/95)x100 5. 63 1. 700 8. 947 Red wine vinegar Ltr 0. 150 - - 0. 150 31. 510 4. 726 excoriation Kg 0. 070 - - 0. 070 1. 200 0. 084 Total 68. 302 Selling Price (1 Pax) 20. 70 Method 1. besprinkle a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side. 3. Rest a couple of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and ponderer and crush lightly. . Add the red wine vinegar, two Tablespoons extra complete(a) olive oil, caster sugar, shallots and plenty of pepper. 6. Leave the dressing to develop in flavor for 10 minutes. Standard (Perry, 2009) Concept Name Irish Restaurant Menu Beef Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Braised Beef Beef (for stew) Kg 1. 700 - - 1. 700 25. 200 42. 840 Carrots Kg 0. 568 20% (0. 568/80)x100 0. 709 2. 300 1. 630 Onions Kg 0. 500 10% - 0. 56 4. 800 2. 670 All-purpose flour Kg 0. 075 - - 0. 075 0. 450 0. 030 Salt x1 - - - - - Pepper x1 - - - - - Olive oil Ltr 0. 113 - - 0. 113 9. 900 1. 119 Minced fresh basil Kg 0. 001 20% - 0. 001 17. 500 0. 020 Guinness Ltr 0. 400 - - 0. 400 4. 200 1. 680 Honey Ltr 0. 013 - - 0. 013 19. 99 0. 259 Beef Stock Beef bone Kg 0. 907 - - 0. 907 4. 700 4. 260 Carrots Kg 0. 300 20% (0. 300/80)x100 0. 375 2. 300 0. 860 celery Kg 0. 100 20% (0. 100/80)x100 0. 125 3. 900 0. 490 Garlic Kg 0. 005 5% (0. 005/95)x100 0. 05 5. 500 0. 030 Salt x1 - - - - - Parsley Kg 0. 096 20% (0. 096/80)x100 0. 120 7. 800 0. 940 Thyme leaves Kg 0. 002 - - 0. 002 16. 750 0. 030 Onion Kg 0. 150 10% (0. 150/90)x100 0. 167 4. 800 0. 800 Tomatoes Kg 0. 450 5% (0. 450/95)x100 0. 474 2. 900 1. 370 Bay leave Kg 0. 001 - - 0. 001 17. 500 0. 020 Water x1 - - - - - Total 59. 048 Selling Price (1 Pax) 17. 90 Method Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions peel and slice carrots into pieces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. primp the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the beloved and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8.Cover with a lid or foil and cook in a 325 degree oven for ab out 1 1/2 hours. 9. At serving time, sprinkle with chopped parsley. Beef Stock 1. Place all swot in a large cook pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roast ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to let gon any browned drippings. 4. Add to pot along with remaining 8 cups water.Bring to a boil. restrict heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool open in refrigerator. 9. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will forget up to 6 months. You can freeze it i n ice cube trays, then pop out of the trays and store in a fix lock freezer bag. Standard This stew reheats well. You may need to add more sugar to the recipe if you find it a little bitter. (Walter, 2007) Concept Name Irish Restaurant Menu Misty Irish Steak (Winter Menu December to February) Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price (kg/ltr) Food Cost(CHF) Sirloin steaks Kg 1. 800 - - 1. 800 44. 000 79. 200 Salt - x1 - - - - - Coarse pepper - x1 - - - - Butter Kg 0. 112 - - 0. 112 9. 700 1. 086 Heavy plectrum Ltr 0. 250 - - 0. 250 2. 100 0. 525 Irish Mist Liqueur Ltr 0. 063 - - 0. 063 26. 200 1. 651 Total 82. 44 Selling Price(1 Pax) 25. 00 Method 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Ad d the cream to the juice in the pan, and stir until blended. 7. Add the liqueur and stir until blended. 8. Pour the sauce over the steaks. Standard (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name Irish Restaurant Menu Beef and Cabbage Rolls with dingy Brown Mustard (Spring Menu March to May)Starter ? Cold Starter ? Warm Starter ? Main Course Dessert ? For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Cabbage Kg 0. 021 - - 0. 021 1. 950 0. 041 Beef Kg 0. 453 - - 0. 453 44. 000 19. 932 Onion Kg 0. 025 10% (0. 025/90)x100 0. 027 4. 800 0. 130 Celery Kg 0. 015 20% (0. 015/80)x100 3. 900 0. 070 Egg pcs 1. 000 - - 1. 000 0. 012 0. 012 Brown rice Kg 0. 146 - - 0. 146 40. 400 5. 898 Spicy Brown Mustard Kg 0. 030 - - 0. 030 28. 250 0. 848 Beef bouillon Kg 0. 013 - - 0. 13 34. 060 0. 443 Beer Ltr 0. 100 - - 0. 100 6. 000 0. 600 Vegetable oil Ltr 0. 013 - - 0. 013 9. 900 0. 129 Flour Kg 0. 006 - - 0. 006 1. 360 0. 008 Total 28. 110 Selling Price (1 Pax) 8. 50 Method 1. Remove 10 outside leaves of cabbage cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, combine eggs, cooked rice, essentialard, corned beef, onion and celery.Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch cook pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. cook about 1 hour or until tender. 8. Heat oil in skillet, stir in flour and then 1 cup of the broth from the cook cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1.In a blender, combine 2 tables poons essentialard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. let w bike 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoonful hustling horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. intake constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead. Standard Cover cooked rolls and refrigerate for up to 24 hours.Reheat and serve as directed above. (Kitchen Recipes Irish Culture and Customs World Cultures European, 2006) Concept Name Irish Restaurant Menu Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) brass Dish Starter ? Cold Starter? Warm Starter ? Main Course Dessert? For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) R ocket leaves Kg 0. 450 - - 0. 450 1. 950 0. 878 Ardsallagh goats cheeses Kg 0. 325 - - 0. 325 24. 990 8. 122 Honey tbsp 0. 025 - - 0. 025 34. 990 0. 875 Olive oil tbsp 0. 21 - - 0. 121 9. 900 1. 198 Salt - x1 - - - - - fateful pepper - x1 - - - - - Lemon juice Ltr 0. 015 - - 0. 015 24. 000 0. 360 Total 11. 432 Selling Price (1 Pax) 3. 50 Method 1. Divide the rise leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay the in a single bed on the plates. 4. Dice the goats cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . Follow this with a drizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a grinding of black pepper. Standard (Uhlemann, 2006) Concept Name Irish Restaurant Menu Guid Irish streak Starter ? Cold Starter ? Warm Star ter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Butter Kg 0. 232 - - 0. 232 9. 700 2. 250 Diced fruit Kg 0. 153 - - 0. 153 18. 990 2. 905 Eggs Pcs 4. 000 - - 4. 000 0. 012 0. 048 cook soda Ltr 0. 004 - - 0. 004 20. 80 0. 081 Nuts Kg 0. 215 - - 0. 215 6. 500 1. 398 Lemon juice Ltr 0. 053 - - 0. 053 24. 000 1. 272 starting line Kg 0. 012 - - 0. 012 1. 200 0. 014 Irish Whiskey Ltr 0. 240 - - 0. 240 47. 950 11. 508 Total 19. 476 Selling Price (1 Pax) 5. 90 Method 1. Sample whiskey to check for quality. Set out a large bowl. 2. oppose the whiskey again to be sure it is of the highest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on galvanizing mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried fruit. mingle on the turner. If the fruit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. Check the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the stripe pan to 175 C. Standard (Guid Irish Cake, 2009) Concept Name Irish Restaurant Menu Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Flour Kg 0. 40 - - 0. 540 1. 360 0. 734 Salt - x1 - - - - - Butter Kg 0. 454 - - 0. 454 9. 700 4. 403 abrasion Kg 0. 397 - - 0. 397 1. 200 0. 476 Eggs Pce 5. 000 - - 5. 000 0. 012 0. 060 blink of an eye coffee Kg 0. 137 - - 0. 137 21. 54 2. 950 Water Ltr 0. 215 - - - - - Vanilla extract Ltr 0. 005 - - 0. 005 18. 95 0. 095 Irish whiskey Ltr 0. 260 - - 0. 260 38. 99 10. 137 Sour cream Ltr 0. 241 - - 0. 241 2. 100 0. 506 Sugar Kg 0. 314 - - 0. 014 1. 200 0. 376 Total 19. 737 Selling Price (1 Pax) 6. 00 Method . stead the ra ck in the lower third of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, stud with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an galvanic mixer fitted with the paddle attachment. Mix the butter on medium stimulate until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, taking 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the dissolved coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the Scotch into the colored cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, beginning and ending with the flour. Mix just until blen ded after each addition. Scrape the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the coffin nail of a large soupspoon, and bake for 1 hour and 15-20 minutes.The cake is do when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack, thinly lift off the pan, and cool the cake completely. When ready to serve, dust with powdered sugar. 7. Note If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard retentiveness the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. (Irish Whiskey Cake, 2009) Concep t Name Irish Restaurant Menu Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price (kg/ltr) Food Cost(CHF) Graham cracker crumbs Kg 0. 227 - - 0. 227 36. 910 8. 378 White sugar Kg 0. 127 - - 0. 127 1. 200 0. 152 Melted butter Kg 0. 043 - - 0. 043 9. 700 0. 417 Cream cheese Kg 0. 495 - - 0. 95 19. 990 9. 850 Vanilla each 0. 056 - - 0. 056 0. 940 0. 052 Sour cream Ltr 0. 553 - - 0. 553 2. 100 1. 161 Irish cream liqueur Kg 0. 143 - - 0. 143 15. 950 2. 281 Eggs pcs 5. 000 - - 5. 000 0. 012 0. 060 Total 22. 351 Selling Price (1 Pax) 6. 80 Method 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in l arge bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, trounce just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.Release pan from cheesecake. Cut and serve. Standard (Monte, 2009) Concept Name Irish Restaurant Menu Festive Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Grapes Kg 0. 450 10% (0. 450/90)x100 0. 500 4. 700 2. 350 strawberry mark Kg 0. 480 5% (0. 480/95)x100 0. 505 24. 800 12. 524 Melons Kg 0. 500 20% (0. 500/80)x100 0. 625 4. 900 3. 063 cantaloup Kg 0. 500 20% (0. 500/80)x100 0. 625 4. 200 2. 625 Apricots Kg 0. 00 10% (0. 300/90)x100 0. 333 5. 900 1. 965 Kiwifruit pce 7. 000 10% (7. 000/90)x100 7. 777 0. 400 3. 111 Sour cream Ltr 0. 240 - - 0. 240 2. 100 0. 504 Sugar Kg 0. 060 - - 0. 060 1. 200 0. 072 Currants, red Kg 0. 060 5% (0. 060/95)x100 0. 063 4. 700 0. 296 Total 26. 510 Selling Price (1 Pax) 8. 00 Method 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, peeled and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6.Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. impound dip with currants. Standard (Fannie, 2008) Concept Name Irish Restaurant Menu Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount Trim Loss Calculation Order Price(kg/ltr) Food Cost(CHF) Old-fashioned oats Kg 0. 950 - - 0. 950 6. 440 6. 118 Flour Kg 0. 750 - - 0. 750 1. 60 1. 020 Sugar Kg 0. 600 - - 0. 600 1. 200 0. 720 Instant coffee crystals Kg 0. 060 - - 0. 060 69. 930 4. 195 Ground pimento tree Kg 0. 060 - - 0. 060 11. 990 0. 719 Salt - x1 - - - - - Chilled unstated butter Kg 1. 100 - - 1. 100 9. 700 15. 73 Walnuts Kg 0. 563 - - 0. 563 5. 990 3. 372 Total 31. 871 Selling Price (1 Pax) 9. 70 Method 1. Preheat oven to 175C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5.Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be do 2 days ahead. livestock airtight). Standard (Irish Cream Pudding Parf aits with Oatmeal-Walnut Crunch, 2009) Concept Name Irish Restaurant Menu Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert For 10 Pax Ingredient Unit Amount TrimLoss Calculation Order Price(kg/ltr) Food Cost(CHF) Berries Kg 0. 225 - - 0. 225 68. 000 15. 300 Rasberries Kg 0. 225 - - 0. 225 44. 000 9. 900Strawberries Kg 0. 225 5% (0. 225/95)x100 0. 236 24. 800 5. 852 Red Currant Kg 0. 225 5% (0. 225/95)x100 0. 236 21. 820 5. 149 Cream Ltr 0. 300 - - 0. 300 2. 100 0. 630 White chocolate Kg 0. 225 - 0. 225 38. 660 8. 698 Mint leaf - x1 - - - - - Total 45. 529 Selling Price (1 Pax) 13. 80 Method 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with cling film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit between four bowls or glasses and allow it to defrost slightly. 5. to begin with serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by putting the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. Standard Remove the fruit from the freeze no more than 10-12 minutes before serving. (Campbell, G. & Uhlemann, R. , 2005) HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE To rule out contamination of food by foodservice employees.RESPONSIBLITY The procedure concerns handling, preparing, and serving food practice by foodservice employees book of instructions 1. Employee provision based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands swear out and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and wear glove s when hands are bandaged. 5. radical to work in good health, clean, and dressed in clean attire. 6. overturn wearing any jewelry. 7. Wear hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly taste food demote food for tasting * Taste food using a teaspoon * rain out hands MONITORING Pick employee to observe other employees according to guidelines. CORRECTIVE ACTION 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense contaminated food. VERIFICATION AND RECORD KEEPING 1. Manager must observe employees and understand delivery details. 2. Keep saucering log for at least 1 year. Receiving and Storing PURPOSE To guarantee fresh and preventative food when it enters the foodservice operation and is properly stored. RESPONSIBILITY This procedure concerns receiving and storing for all foodservice employees.INSTRUCTIONS 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Sc hedule deliveries to pull round at designated multiplication during operational hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order specification and product delivered. 6. tick food rejection indemnity is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and storage areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transfer food quickly by not mournful food with bare hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the shelves inside the refrigerator as per cooking temperatures with the highest cooking temperature b eing on the lowest shelf. 12. Certain temperature is required for storing each type of foods. Details are as look on a.Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be kept between -18 ? C and 20 ? C. c. Fish should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate un rinse fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and sanitized equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct contact with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers d uring the sign quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food containers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING 1. Ensure clean, odor-free, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerate trucks and batten that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, honor of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly admonisher food storage to prevent cross-contamination. CORRECTIVE ACTION 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored in getly. 3.Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD KEEPING Manager must observe employees and record delivery details. Regarding storing issue, the assigned manager will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed day-by-day and will be kept for at least 1 year. Preparing and CookingPURPOSE To prevent food-borne illness by setting a limit on the time allowed for potentially hazardous foods to be held in the temperature danger zone during prep and ensuring that they are cooked in the right temperature. RESPONSIBILITY Foodservice employees who deal with food supply and cooking process. INSTRUCTIONS 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be w ashed before cooking foods. 4. Use clean and sanitized utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking the foods out of the containers. 6. Pre- vibration required ingredients for cold foods, for instance sandwiches and salads to 5Cor below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9.Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING 1. Use a clean, sanitized, and calibrated thermocouple to take food temperature. 2. Take a minimum of two internal temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours.CORRECTIVE ACTION 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone.VERIFICATION AND RECORD KEEPING All foodservice staff must record the date, product name, commencing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice manager will visually monitor foodservice employees during the channel to ensure that they follow the steps in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day.Food Safety Checklist shall be completed by the foodservice manager daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY Foodservice employees who deal with serving foods. INSTRUCTIONS 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before putting on gloves and every time the gloves are changed.This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put attain date marks and cool potentially hazardous foods.