Managing a catering business comprises a number of important points that every owner or manager must control. Although it is usual to make the experience that dictates when to bring the hospitality business management, can be positive use manuals to refresh the less usual or even take the help of some software that will enable us tasks more comfortably.
Hospitality management can be classified into the following main points: Regulatory Compliance establecimiento.Personal, contracting, machinery and supplies extras.Compras. Property Promotion and Marketing Accounting and financial management of the business.
Legal requirements of a first hosteleria.Lo setting when opening a catering business is to check local regulations regarding specific ordinances for hospitality businesses. It is common to find that there are different rules for municipalities to be fulfilled if you do not want to have problems fines and penalties. The permits are usually normal opening general hygiene plans, and all regulations regarding taxes and tasas.Personal, hiring, extras.Como any other business, a catering establishment must have staff and is common to have some reinforcement for times when the number of visitors is large (holidays and weekends, peak) This is common to have to reach so-called “extras” that can make a big trouble for not lowering the quality customer care. Fixed Staff should be just pulling a “little” so that business accounts go well, but at the same time is very necessary to have access to additional staff because a flood of customers can catch us by surprise and can be very frustrating not being able to attend due to lack of staff. They should take into account the Collective Catering, changing by provinces or autonomous communities, to be aware of the rights and obligations of machinery and suministros.Lo trabajadores.Compras usual is to make the purchase of basic machinery to open the business , but it’s a good idea to review the state of the machinery of the establishment from time to time as the technologies will be more efficient in fuel consumption and performance and we can find a new machine we can reduce electricity consumption very considerably, improving the operating account establecimiento.Respecto to supplies, a common trend is to reduce the number of suppliers to facilitate the management and accounting of supplies. A good supplier can save us a lot of time searching for products, goods receipts, invoice management, etc …
Promotion and marketing of establishing hosteleria.La customer management is one of the most importanes yet most commonly neglected by the facility manager. Traditionally it has relied on the location as one of the main arguments for a catering business works or not, but more and more managers realize that a little marketing helps a lot to improve customer traffic into the store. The chalkboards advertising is an important element that many hoteliers used, but there are other ways to generate more sales, and many of them even within the establishment. The growing buzz among customers work anymore, so you have to take good care of the details and use the marketing of “experiences”, to make the customer’s visit a pleasant and get the viral effect you provide new customers.
Accounting and Economic Management is negocio.Imprescindible papers and get along most of the time is resorted to consultancies specializing in the legal, tax and accounting of a business, but the economic management should the owner / manager of the establishment. It is strange to see that sales of Property break down and not reduced costs the same, leading to a critical situation in payments to employees and suppliers, so to avoid bad shots is very useful to be aware of the accounts and provisioning expenses having the business in the future and remain vigilant in promoting the establishment for revenues are healthy.It is essential in the hospitality and catering track a series of processes and tasks where encillo not meet the highest standards of limpieza.Armario for storing cleaning products.
However, in achieving this goal setting plays a large part of his reputation and his image ahead of their customers, not to mention a series of stringent health standards and manuals of good practice guidelines which should be followed to ensure maximum cleanliness of the establishment.
This aspect is crucial involvement of each and every one of the workers, who must follow a series of protocols, both personal hygiene and regular cleaning of machinery and equipment, as well as care and maintenance of your work clothes.
Cleanup begins on the floor, which should be made of impervious, non-slip, free of cracks, allowing them easy to clean and disinfect, cleanup will be easier if you have a slight tilt (2 per 100) to allow the evacuation of liquids towards drains fitted grid.
Also, the walls should have smooth surfaces to cleaning facilitarsu and the angles formed between walls, rounded. Whenever possible, are more hygienic roofs constructed to prevent the accumulation of dirt and the steam condensation.
Windows and other openings shall be fitted with mesh screens to prevent the passage of insects and other pests.
Finally, natural ventilation should be sufficient to avoid condensation of vapors and smoke on the premises, while agreeing that the direction of the current is directed from the clean to dirty local.Lavamanos pedal for catering, with waste department.
As for the health of the workers should be provided with sink hot and cold water, which can be operated by pedal or other non-manual system and will be equipped with liquid soap, nail brush and single-use towels.
This is the most important measure of all hygienic. Hand washing should be done properly with plenty of water and liquid soap, always using a nail brush and dry with single-use paper.There must be food handling areas differentiated to prepare raw and processed products must be arranged and provided dustbins sealing.The storage of waste, for its part, must follow their own protocols. When the volume of waste generated by the storage facility becomes necessary, we must have sealing containers and placed in a room isolated from other units. Should not be possible to have this space, we will place the containers in an area as far away as possible from the preparation and storage of alimentos.A Although in the Hospitality industry characteristics of the workplace can vary substantially , observe a series of measures to be extended to all types of premises and facilities in order to maintain appropriate conditions from the point of view preventivo.Orden and cleaning. Maintaining good housekeeping conditions in the workplace is essential to eliminate or reduce risk factors that may result in damage to the safety and health of workers.
These effects are made a number of recommendations: It should be kept free of obstructions traffic areas, corridors and passageways, especially those that have relevance in the workplace evacuation.
In this regard consider the importance to safety of workers can have a proper maintenance of exits and
Code of Good Practice Preventive Hospitality Sector. evacuation watching added factor in this sector presence on the workplace of people outside companies (hotel guests, restaurant, etc..).
The evacuation routes and exits and roads giving access to them must not be obstructed by objects that may hinder its use.
Perform cleaning with the recommended intervals to keep the premises in hygienic conditions.
Remove as soon wastes, liquid oils, which can contribute to the production of slip and falls to be focus of possible fires if these wastes are combustible materials (eg filters hoods in kitchens).
Where as a result of the clean wet soils are present that may be slippery, conveniently highlight its presence by appropriate signs.
Besides the obvious factors related hygienic character proper cleaning of the premises and facilities (possible presence and food handling in certain positions), consider the possibility of falls on the same level due to the presence of objects in walkways or remaining soil in damp or wet areas, by the activity, may be prone to having them (kitchens, laundry areas and lingerie, bars cafes etc.).
The consequences of the fall itself derived from these factors, add in certain types of buildings (eg kitchens, maintenance areas), the added risk that may represent the presence of work equipment and materials from the activity
triggering potentially serious consequences as superior high temperature furnaces, hot liquids, equipment or cutting tools, open flame equipment, etc.
Workplaces, the hospitality industry, like any other, must retain a suitable environmental conditions to avoid risks or discomfort to workers during the development of the tasks.
There are certain activities in this sector where environmental conditions can be particularly hostile as are the kitchen, laundry or linen in which the presence of work equipment and materials at elevated temperatures plus humidity levels equally high, can generate discomfort or injury to health.
Likewise there can be intense cold exposure in the case of performing work in freezers or refrigerators while performing the collection, location or removal of articles or materials.
The conditions of temperature, relative humidity and air velocity must be maintained within the limits prescribed by the regulations for the workplace especially considering the type of task performed (sedentary work, light work, etc..) . If the task is performed in outdoor places should protect workers against risks that may cause the weather providing, for instance, work clothing or personal protective equipment appropriate to the tasks (Items for coverage head, clothescoat, etc.).
Minimum safety and health in the workplace, in enclosed workplaces, must be met, including the following: So in the kitchen areas is very important to have enough space to avoid burns, cuts orsubstances in preparation projections while developing other tasks. Moreover the activity requires a sufficient space to perform conditions without risk, for example in the food manually cut surfaces must have appropriate support and clamping or cutting and treating food as slicing specific equipment, mixers mincers, potato peeler, etc..
Think also in these specific areas in transporting pots, kettles, etc.., Laden liquids at high temperatures in places where walking surfaces or insufficient working space that can cause strokes or overturning with serious consequences for the health of workers . Also consider also the situation of the waiters carrying trays loaded on narrow walking surfaces, ormaintenance personnel tasks in inadequate postural conditions.
Circumstances of lack of space step are also given regularly in bars access to public attention in bars and restaurants where often the workers, in addition to a reduced width, have to stoop to enter or leave the same with the consequent risk of strokes with bar items or overexertion in adopting crouching posture to perform this operation.
The regulations define as such the following:
Coffee Tasting: An establishment that serves coffee, tea, soft drinks, bakery and packaged goods industry (such as chips, nuts, sandwiches). Such establishments can not serve alcoholic drinks or preparing food.
Bar: Establishment which serve the public, primarily in bar or counter, drinks, pastries and cakes, snacks, tapas, rations, sandwiches and the like, provided that the activity does not involve restaurant.
Cafeteria: Establishment which serve the public, as well as bar products, single or combination dishes, prepared on the premises or not, and usually prepared grilled or by any other process for serving a quick meal.
Restaurant: An establishment that serves drinks and meals made public culinarily on the premises, for consumption on board service in it.
Bar-Restaurant: Establishment which differentially exert activities bar and restaurant. The table service restaurant will be clearly delimited area destined to the same bar.
Canteen: public or private, commercial or social purposes, whose business is to provide food for consumption in the home for certain groups of people, including both its own kitchen equipped kitchens as those without. Such establishments may have its own independent entity, or be part of businesses, schools, institutions and agencies, these constitute ancillary activity.
Other establishments in the hospitality industry dedicated to serving meals and / or drinks, with names such as breweries, taverns, inns, hamburger, pubs, pizzerias, etc., shall be treated as one of the generic types defined above for purposes of licensing with application of the rules set for them.
Permanent establishments catering are classified according to the activity and the level of health risk in the following groups:
Group A: Establishments that do not perform any type of food processing, but only serve beverages and / or food from authorized industries. These will have no kitchen facilities.
Group B: food processing facilities for immediate consumption, but may not be considered as complete meals. Included in this group establishments making kebabs, dishes, pizza, hamburger, sandwiches and similar. The supply of perishable commodities will be set to daily, and these conditions were maintained stably throughout the week and at any time of año.Grupo C: Establishments that prepare and serve meals or complete menus, varied in ingredients and health risk, with different preparations, and service them in a room or area for consumption. Included in this group establishments with menu or carta.Grupo D: varied food processing facilities, as in the previous group, but in large quantities, with service to large number of guests simultaneously (approximately 100 people). Its use can be made on dining annexes to the processing area (such as hospitals, clinics, hotels, banquet facilities serving), or other eating places (such as school cafeterias, company, or group accommodation). General technical conditions: The permanent catering establishments shall have at least:
Public use area isolated and differentiated from any other alien to their specific role. Alimentos.Aseos store for public use.
Costume or individual lockers for clothing and footwear for use by staff, and, where required, personal.En toilets for those establishments where food is prepared, plus provide food processing premises (kitchen, trade or both).
If these establishments have a terrace, must have been approved previously by the city of Pamplona.
Permanent establishments catering trade activities may exercise power if areas dedicated to hospitality and food sales are completely separate from each other, and meet the sanitary conditions required for each. In common spaces must meet the conditions restrictivas.La construction and fitting of these places will be made with suitable materials, easy to clean and never likely to cause poisoning or contaminaciones.Las rooms for processing, handling, storage, storage or service of food must be adequate for their intended use, convenient located away from any possible source of contamination, pollution or unhealthy, and separate housing of any activity. Shall be located so as to prevent direct communication with the toilets end chalkboards. The hygienic containers of solid waste collection will be appropriately sited and easy to clean and disinfect, exclusively, sealing, opening to pedal, and provided waterproof bags. It must be removed, cleaned and disinfected as often as possible and at least once a day.
The vent is separate from the entrance gates, and appropriate and sufficient for the uses and needs of the activity. Ventilation may be natural and / or mechanical and should comply the requirements of the general and specific rules in force. It prevents the entry of dust and uncontrolled air circulation.
