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 »
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries.
Kitchen cooking TIPS AND TRICKS
A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.
After water, fat absorbs microwaves the best.
Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
Use round dishes, square dishes overcook food at the corners.
Cover the food to reduce cooking time, but leave a place for steam to vent.
Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
Salted foods heat faster.
The Microwave does best with vegetables, then seafood, then chicken, then meat.
Never run the microwave empty, this will damage it.