KT-Assignment 3 explanation

• Kitchen Theory
• MBO
• Studiejaar 1

A quick recap...

The following questions will help you with clarifying the tasks you are to undertake in the 3rd assignment.

--> TO BE HANDED IN ON THE 11/12/22 

Objectives of the assignment:

1. The student has knowledge of the HACCP principles and the hygiene code for the hospitality industry

2. The student can work with various registration forms related to cleaning, and temperature control

3. The student has knowledge of the standards that the above registrations must meet

4. The student knows what material and immaterial working conditions there are in the hospitality industry and can make recommendations to improve these working conditions for the staff

5. The student can research and has insight into the consequences of the current energy crisis on the hospitality business and make recommendations to the company to save energy

You will do several assignments and research within your BPV company in this assignment. Below is a structure in which you can make your assignment. There you can also see what you need to think about and what kind of content should be in the paragraph.

Beoordeling:

This assignment shall be assessed with an assessment rubric which is also attached. So, take a good look at that to see what is expected of you.

Requirements for the assignment:

1. COVER PAGE with the title of the assignment, name of the student, student number, class, name of the school, academic year and the teacher's name

2. AUTOMATIC TABLE OF CONTENTS clear and correct with the content

3. STYLE AND LANGUAGE Clear writing style, correct spelling, and sentence structure

HACCP and the Hygiene Code for the hospitality industry

Whichever hospitality company you work for, you must always work according to the hygiene code for the hospitality industry. As you know, the Dutch Food and Consumer Product Safety Authority (NVWA) sends inspectors to companies to check whether they work according to the hygiene code. 

HACCP and the Hygiene Code for the hospitality industry

One of the ways to show that you do that as a company is to have a good HACCP registration. The hygiene code, therefore, contains formats to be able to carry out the registrations that you have to do. In this assignment, you will fill in several registration forms at your internship company. 

Recording temperatures

Controlling temperature is important because harmful bacteria can be present in raw materials and unheated food. 

These bacteria can multiply quickly at room temperature. Bacteria multiplying can be prevented by cooling, heating or reheating. To demonstrate that the temperatures are controlled within the company, the temperature of processes must be recorded at different times. 

Recording Temperatures

You will take temperature measurements of the ingredients stored in your BPV company's kitchen in refrigerators and freezers. You can use attachment 1 for this. Please note! You only have to do it in 1 day. You may have to adjust this form if there are more or fewer refrigerators and/or freezers than are currently on the form. You may also use forms for temperature measurement, which the company has developed. 

And...

In addition to doing a temperature measurement, you check whether the storage is done according to the FIFO principle, whether the THT dates are good, whether the ingredients are adequately separated, and whether products are covered and coded. The standards are also in the format, so make sure that when you are above a norm, that you write down what is done with that observation. Add a photo that shows that you are doing this registration. Below is an example of such a completed form

What is the maximum temperature that your fridge might record?

Findings and recommendations for recording storage temperatures

After the registrations, write down your findings in this paragraph. Imagine that the director/manager/manager of the company has asked you to report to him on how things are going with the temperature registrations. Also, write out recommendations to make the registration or storage of refrigerated or frozen products even better.

Temperature registration preparation and serving

In the previous paragraph of this assignment, you measured the temperatures in the storage. It is also mandatory to carry out registrations while preparing and serving dishes. In this assignment, you will carry out these registrations in your BPV company. You can use the form from the hygiene code (see attachment 2). 

Temperature registration preparation and serving

You record the cooling back, the temperature of a cooked component, a regenerated component, and the serving temperature of a hot and cold dish, these include:

1. Registration of cooling down

2. Recording of the core temperature of a cooked component

3. Registration of a regenerated component

4. Serving temperature of a hot and cold dish

Working conditions and personnel 

It's been in the news regularly lately. Many hospitality businesses struggle to find staff. This can even become such a problem that catering establishments have to close on certain days or even close completely. In this assignment, you will focus on the relationship between working conditions and the (possible) staff shortage in the hospitality industry. 

Personnel demand and supply at ....

 In this first paragraph, you will explain what the situation is regarding the demand for personnel and the supply of personnel. For example, you could ask your manager or the HRM department questions about this. In other words, is your internship company struggling to meet its demand for staff? Can they get the people they want? Both in quantity and quality? What has changed in recent years? How long will people continue to work here? In this paragraph, you will also discuss how the company thinks that it may or may not be able to get sufficient and quality personnel and what measures they take for this.

Recommendations working conditions

In this second paragraph, you will advise the company on possible ways to combat the (potential) staff shortage by improving the material and immaterial working conditions (see page 129 of your kitchen theory book). In other words, how do you make this company more attractive in terms of working conditions to (continue to) work for. Think especially about attracting staff that is of your generation. For example, use your own insights, the information you get from other employees, or examples of other companies that have started working on this (do research on the internet and mention your sources).

Energy

Energy is again a topic that is regularly in the news. This is mainly about the fact that gas and electricity prices are very high at the moment, and people are starting to notice that in their wallets. Hotels and restaurants are also suffering from high energy prices. Research shows that many hospitality businesses have variable energy contracts. This, in turn, sometimes leads to the entrepreneur having to increase the prices because otherwise, he will not get out of the costs.

Energy in the BPV company

In this assignment, you will discuss how your BPV company is doing with regard to the consumption of gas and electricity. For example, do they have higher costs than a year ago? What measures have they already taken to save on energy costs? You could interview someone about this. You'll also make recommendations to the company on how they could save even more energy. Walk around the company and make sure that no energy is wasted. Maybe your colleagues have good ideas for saving energy. Ask them and process all this information in this assignment and recommendations to the BPV company.

Findings and energy recommendations in the BPV company

In this section, you explain your findings about the energy (costs) in the BPV company. Imagine that the director/manager/manager has asked you of the company to report to him. Also, write out what your recommendations are to improve things.

Any Questions?