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Hospitality And Tourism: Restaurants

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Question:

Discuss about the Hospitality and Tourism for Restaurants.

 

Answer:

Introduction:

Restaurants in every corner of the world go through audits for several reasons such as evaluation of menu, food safety, designs, etc. Among all these, the major audit is the quality check and hygiene audit. It is related to the food safety of the restaurant. It assesses the food quality and as well as well being and health of the employees and customers (Efreshglobal.com. 2016). It is important to keep a check on the safety and health issues of the restaurant on annual basis so that they maintain the quality and hygiene aspects of the food. This report discusses the audit checklist report for the popular restaurant Mamak, in Sydney. The audit is conducted to evaluate the food quality and health and safety issues of the restaurant, and whether Mamak is following the rules and regulations of the health department.

Audit Outcome:

Mamak is a very popular restaurant in Sydney. It has three branches. It conducts an audit annually to check if the food safety rules and regulations are followed by the employees and management. This is the most important factor in a restaurant’s operation. Unless the food quality, safety and hygiene factors are maintained properly and as per standard, the health department would shut down the business. The audit check list (included in the Appendix) consists of mainly food and hygiene aspects of the restaurants (Dimensions of Public Health. 2014). The management of Mamak has responded with the checklist and the outcomes are as follows. It has been found that, the food safety issues are maintained by Mamak (Jin and Lee 2014). They have agreed to treat and process the food items hygienically. The dairy products, raw meats and fish, fresh fruits and vegetables are taken special care of. Fresh and processed food items are kept separately to avoid cross contamination. The storage facilities, that is, freezers and refrigerators are cleaned and maintained at the required temperature. The kitchen surface is open and glass covered. People can see the cooking area while waiting outside the door. Hence, Mamak puts extra effort to keep the cooking surface clean with antibacterial agents and organized to maintain a good impression with the customers. The employees have to wear clean attires along with gloves, masks and head caps so that customers have a good feeling about cleanliness (Mamak.com.au 2017).

Apart from these, the other hygienic practices include cleaning the floor and table every time a customer leaves, clean plates, bowls, spoons, forks, and clean water are maintained. Employees are found to be maintaining the hygiene regulations, such as using handwash after using toilets every time, using sanitizers in the food processing area. They also do not smoke, drink or spit anywhere in the restaurant. Customers usually give good reviews about the employees and the food quality. However, they do not clean the toilets at least four times a day, rather do it twice, which is not sufficient. Customers have complaints regarding this. The number of fire extinguishers is also less than the standard requirement. They do pest control only once a year, which is insufficient (Fisherkidd 2012).

 

Recommendation:

From the audit checklist, it is found that Mamak has been following the rules and regulations of the food safety and health department in most areas. Thus, they face very fewer complaints from the customers as well as from the health department. However, there are few areas where they need improvements.

  • Mamak should opt for pest control at least thrice a year, instead of once a year.
  • The safety measures should be increased as it has an open kitchen and there is only one fire extinguisher. It should install more fire extinguisher inside the restaurant in case of any emergencies.
  • Customers often complain about dirty toilets. Mamak should pay attention to that and they must clean it at least four times a day and more if required.

Conclusion:

It can be said from the audit checklist that, Mamak is very careful about the food quality and safety regulations. They keep a regular check on the cleanliness of the food processing area. They maintain the quality of the raw food materials as per the standard of the health department, thus, there has been no complaints about their food quality. Mamak puts extra effort on the hygiene aspect of the employees as well as the customers. This is very important for any restaurant business. Thus, it can be said that audit checklist is an effective and simpler way to find out if a restaurant is maintaining the rules and regulations of the health and food safety department. A simple checklist helps in assessing the practices of the restaurant, which saves the time of both the restaurant management and the auditor.

 

References:

Efreshglobal.com., 2016. Checklist for Routine Inspection (Catering/Food Service Establishment) (1st ed.). Efreshglobal.com. Retrieved from https://efreshglobal.com/eFresh/Headers/images/pdf/fssi/FSSAI/inspection%20checklist%20for%20caterers.pdf

Dimensions of Public Health., 2014. Food safety and Logo distribution in hotels, restaurants of Highways!!. Dimensions of Public Health. Retrieved from https://publichealthinnepal.blogspot.in/2014/12/are-you-going-to-hotels-of-highways.html

Mamak.com.au., 2017. Mamak. Mamak.com.au. Retrieved 15 May 2017, from https://mamak.com.au/

Fisherkidd, 2012. Sample Food Safety Audit Checklist 2012 Version 1. Retrieved 15 May 2017, from https://mymission.lamission.edu/userdata/cantreef/docs/Food%20Safety%20Inspection%20Checklist-1.pdf

Jin, G.Z. and Lee, J., 2014. Inspection technology, detection, and compliance: evidence from Florida restaurant inspections. The RAND Journal of Economics, 45(4), pp.885-917.

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