Master Corporate Policy and General Management Template
MGFS Master (Total Solution) $399.00
Back of the House $159.00
Front of the House $159.00
Catering Division $99.00
HMR and FGF Division $99.00
Online Division $99.00
Restaurant Division $99.00
Employee – Employer Relations $59.00
Food Safety and Sanitation $59.00
Introduction to the Client $59.00
Legal Criteria $59.00
Marketing Plan $59.00
Training Strategies $59.00
MGFS MASTER $399.00
Address Book - Business and Purveyors, Clients, Human Resources
Back of the House - Food Costs and Controls, Individual Station Outline, Inventory Controls, Kitchen Management Operations Master, Kitchen Labor Controls
Front of the House - Bar Inventory, Bar Management Controls, Floor Management Controls
Financials - Financial Training, Financial Accounting, Managerial and Analytical Accounting
Master Menus – Italian Specialties, Menu Ideas, My Restaurants, Theme Menus
Master Recipes – 16 Categories with subcategories
Planning the Business - Employer – Employee Relations, Food Safety and Sanitation, Introduction to the Client, Legal Criteria, Marketing Plan, Training Strategies
Planning the Business Divisions - Catering Division, HMR and FGF’S Division, Online Division, Restaurant Division
BACK OF THE HOUSE $159.00
Food Costs and Controls section includes; Daily Menu Item Food Loss Cost Report, Food Cost Introduction and Theory, Food Cost Matrix – Master, Standardized Recipe Costing Template, Weekly Food Cost Percentage Sheet, Weekly Par/Prep – Original and Weekly Par/Prep List.
Individual Station Outline section includes; Kitchen Station Closing Checklist, Kitchen Station Opening Checklist, Plating Format for Station Manual, Standardized Recipe Costing Template, Station Manual Procedures, Station Outlay and Product Specs Map, Written Recipe Template and Individual Station Manual Master.
Inventory Controls section includes; Capital Equipment List, Daily Invoice Receiving Report, Kitchen Inventory Introduction and Theory, Purchasing and Purveyors, Requisition Form and Inventory Template, Storage and Rotation, Weekly Food Inventory Workbook and Weekly Invoice Receiving and Requisition Report.
Kitchen Management Operations Master section includes; Count and Waste Report, Entering Invoice Data, Job Description Template, Food Sales Mix History Report, Kitchen Bid and Order Forms – Master, Kitchen Day Report Workbook, Kitchen Management Priorities, Kitchen Management Structures, Kitchen Operations and Controls Master, Kitchen Productivity Report, MGFS Schedule with Payroll Master, Kitchen Day Report Outline and Unit Line Check Workbook.
Kitchen Labor Control section includes; Kitchen Daily Labor Cost Report – Actual, Kitchen Daily Labor Cost Report – Projections, Kitchen Labor Control Introduction and Theory, Kitchen Labor Pro Forma Actual – G & F Sales, Kitchen Labor Projections – Budget, Kitchen Payroll Summary Report Q1, MGFS Kitchen Schedule and Payroll Master and Standard Kitchen Labor Pro forma Outline.
This Product Also contains the Sections Food Safety and Sanitation and Training Strategies for Free!
FRONT OF THE HOUSE $159.00
Bar Inventory section includes; Bar Inventory List and Workbook, Daily Bar Par Requisition Sheets, Quarterly Bar Inventory, Standardized Recipe Costing Template – Bar, Weekly Bar Inventory Worksheet and Weekly Bar Supplies Inventory.
Bar Management Controls section includes; Daily Sales Report and Sales Mix History, Bar Operations and Controls, Bar Payroll Summary Report, Bar Schedule Template, Daily Bar Labor Report – Payroll Actual, Management Training for Alcoholic Beverages, Payroll Cost Summary Register – Monthly, Standardized Recipe Costing Template – Bar and Wine Selection Template – See Inventory.
Floor Management Controls section includes; Advanced Techniques in Sales and Service, Basic Wine and Spirits Service Techniques, Floor Labor Report – Payroll Projections, Floor Labor Report – Payroll Actual, Floor Management Priorities, Floor Operations and Controls, Floor Payroll Summary Report, Floor Service Outline, Front of the House Schedule, Individual Server Sales Report – Monthly, Individual Server Sales Report – Daily, MDR by Department and Payroll Cost Summary Register – Monthly.
This Product Also Includes the Sections Legal Criteria and Training Strategies for Free!
Michael’s Gourmet Food Services LLC ® Registered Copyright 2015
All Rights Reserved
« Facts of Interest »
Chorizo, Spain’s ubiquitous sausage is usually made of chopped pork, sweet or hot paprika, crushed red peppers and garlic. It is available in two forms: a soft variety made for cooking and a cured, hard variety that is sliced and served as a tapas. Spanish Chorizo differs significantly from the plumper, juicier, Mexican Chorizo, which is made of freshly ground pork, and a chili spice blend, and the Portuguese Chourico, which contains less paprika and more garlic and includes wine. In America, Spanish Chorizo is popular in areas with a large Hispanic population. It has caught the attention of top chefs and often is used as a bold flavor counterpoint, especially in fusion cuisine.
Kitchen cooking TIPS AND TRICKS
Use a chef’s knife (with a triangular blade) in a rocking motion, pivoting the handle end up and down without lifting the point of the knife from the board.
Use a slight sawing motion when you slice. Your knife will feel sharper.
Serrated knives should be long, so you can get a good sawing motion without crushing.
Whenever possible, cut away from you not toward you.
Always curl in the fingertips of the hand holding the food, like claws. This not only protects your fingertips, but allows you to use your knuckles as a cutting guide.
For precision, use the index finger sitting on the food to align the knife. Keep the side of the blade lightly in contact with the front edge of your index finger as you make each cut.
If you are cutting on a diagonal, move your fingers on a diagonal also.
When chopping with a cleaver move your arm not your wrist, you’ll have more force.