Big Sky Olympic Dining Hall

45 Mountain Ave.
Gallatin Gateway, MT
Olympic.org

Bailey Fisher, Operations Manager

Allie Helterbran, Operations Manager
Emely Lambert, Kitchen Manager
Gretchen Groves, Kitchen Manager
Ashlee Odell, Kitchen Manager
October 14, 2015

Kitchen Design
The kitchen will be designed with functionality in mind with our main goal is to feed the
athletes in a timely manner while meeting their dietary requests. Our kitchen will be
filled with top of the line energy efficient appliances. From a large walk in freezer and
refrigerator, to multiple steamers, conventional ovens, grill tops, and plenty of stove
space. It is also important to have plenty of prep tables for the mass production of meals
and preparation. This dish room with be equipped with a large dish machine so the dishes
can be cleaned and reused in a timely manner. The floor of the kitchen will be linoleum
for it is the most functional choice for our setting. The appliances will for the most part
be stainless steel with plates for the customers we will have glass wear that will make
easy for cleaning. Shelving and storage will be abundant and there will be movable and
adjustable shelving to accommodate the ingredients and food sources we have in stock.
The function of the dining hall is to make it quick and easy access to the food. There will
be a grill and carving station along the buffet line to ensure the athletes get the
appropriate protein for their needs. Behind the line there will be hot held stations and cold
holding stations so the refilling of the food is a fluent motion and no waiting around will
be needed. There will be ample amount of seating and tables for the athletes to choose
from; whether they want to sit alone or with a big group of people we will be able to
accommodate them. Lastly there will be interactive TV monitors placed throughout the
seating areas where athletes can look up with food choices and explore the nutritional
facts of the foods they are consuming.

Recruiting:
Job Title: Food Service Director
Job Identification: Oversee Kitchen Staff along with Food Service Worker roughly 15
employees per day. They will report to the Kitchen and Operations Managers.
Job Duties: Over sees and Directs procurement, productions and service of the food to
the customers. Manages all Unit personnel. Establishes unit specific goals which meet the
clients expectations and communicates the goals to the rest of the team. Monitors
inventory and places orders.
Qualifications: Previous work experience in Food Service Management. Able to make
knowledgeable judgments. Able to address complaints on a Professional level.
Demonstrates experience in directing and controlling management activities. Is able to be
a mentor and able to train other employees.
This is an equal Opportunity Establishment
Selecting:
Job Questionnaire:
Why did you apply for this position?
Qualities that you feel are extremely important in the supervisor position and describe
what type of experiences you have had in this position.
Describe how you are able to establish a good working relationship with other
employees.
How would you deal with the demanding customer?
How do you feel that you knowledge and experience will add to our establishment?
Supervising:
Our dining facility will serve a maximum of 300 athletes. We are estimating that we will
need 2 employees to cook/produce each meal, 2 prep cooks, 1 baker, 2 employees to
stock cafe and 1 dishwasher for each of the 3 major meal times. We are estimating that it
will take 2.5 hours to prep foods and bake and 2.5 hours to cook and serve meals to cafe
for each meal. This will require 8 employees to work at each major meal time for a 5 hour
block at a minimum. After the major meal times and for service during the night to
include the late night meal, the amount of labor will be reduced to 1 cook, 1 prep cook, 2
employees for the cafe, and 1 dishwasher.
FTE: per week,
8 employees X 5 hour blocks per meal X 3 meals a day = 120 hours
5 employees X 9 hours for night staff and late night meal = 45 hours
165 hours/day
1155 hours a week/ 40 = 29 FTE
We would like to hire 14 part time and relief staff.
Maintaining:
We will measure productivity by ensuring that quotas for meal productions are being met.
We will also ensure that all employees show for work to produce our meals by providing
a friendly work environment and ensuring the employees needs are being met. Since our
food service is a cafeteria, it will be hard to measure labor costs per meal served.

However, because we do have a max quota for 300 athletes/meals, we can measure labor
cost for each meal provided as a whole.
Labor cost/ meals served = (165hrs/dy X $12.50 average/hour/per employee) / 300meals
(900 meals a day)=2.29

Fixed Costs

Insurance
Building Rent
Kitchen Equipment

Variable Costs

Employee labor
Insurance
Repairs and Maintenance
Utilities: water, electricity, garbage, natural gas
Uniform rental
Linen rental
Laundry
China and glassware
Silverware
Kitchen utensils
Auto and truck rentals
Cleaning supplies
Paper supplies
Licenses and permits
Exterminating

Menu Sales Price

Raw Food Cost X Pricing Factor = Menu Sales Price
Pricing factor = 5

Cranberry and Feta Mixed Green Salad

o Raw food cost = $0.50 /serving
o Menu Price = $2.50

Brownies
o Raw food cost = $0.25 /serving
o Menu Price = $1.25

Vegetable Minestrone Soup

o Raw food cost = $1.00 /serving
o Menu Price = $5

Sweet Potato Black Bean Burgers

o Raw food cost = $1.50/serving
o Menu Price = $7.50

Steamed Broccoli with Olive Oil and Garlic

o Raw food cost = $0.15 /serving
o Menu Price = $0.75

Management Structure We will be a traditional organization. We will use the organization

chart listed below. It will include job descriptions. Our system will be divided into
different departments. Separate activities and tasks will be issued. High standards will be
upheld due to delegation of authority. We will use an administrative system that will
include policies, procedures, and controls. We chose a traditional organization so that
there will be know question of authority, and order will follow. With our organization,
directions will come from authority figures, decreasing chaos.

Food Service Management

Procurement
Suppliers
Our channel market begins with the producers, who produce the raw goods. It
then goes to the manufacturers who process the food into packaged forms that are then
sold to the distributor. Our primary distributor, Food Services of America, is based out of
Seattle, Washington they provide us with the food we use to produce meals. As the
organization that offers products directly to the athletes, we are the suppliers in this
marketing channel.
Sustainable purchasing guidelines
A Consider the source of the product

Was this product sourced from manufacturers that support sound labor
practices?
i Goal: Make sure all producers are reputable, including their labor
practices
b Is it economically viable to source this product from a local or regional
producer in order to cut down on transportation costs and support local
business?
i Goal: Source at least 15% of products from local/regional
businesses
c Is it economically viable to buy certified organic products over their
conventional counterparts?
i Goal: Source certain products that are certified organic products
(follow dirty dozen organic buying guidelines)
B Efficient Operations
a Before buying equipment, consider its life expectancy and energy
efficiency
i Goal: Purchase equipment that is energy efficient and has long
term use
b Compare costs of single use products vs. durable long term products
i Goal: Reduce waste by using more multi-use products compared to
single use products (e.g. metal utensils instead of plastic utensils)
Receiving plan
The goal of our receiving plan is to maintain the quantity and quality of all
products throughout the receiving process while maintaining accurate records and
inventory of all the products received. First, the incoming shipments will be compared
with the purchase order to make sure that the products in the shipment were actually
ordered. The count, weight, and quality of all the products will be verified before the
delivery invoice is signed. Next, the delivery will be inspected against the invoiced
prepared by the supplier the invoice will not be signed until the quantities and prices are
shown to be consistent with the invoice. At this point, the delivered products will be
either rejected or accepted based on its compliance with the purchase order and the
suppliers invoice. The products that do not match the invoice at the time of the receiving
will be noted, then stored properly along with the rest of the products until a receiving
record is drawn up. The receiving record will include a list of the price and quantity of
products received, the date of delivery, and the name of the supplier.
Storage plan
Our storage will consist of multiple controls in order to maintain the quality of the
products. First, all food items will be stored separate from non-food items to prevent
cross contamination. Second, all food will be stored at least six inches above the ground
and two inches away from the wall in order to promote ventilation and prevent any
vermin from accessing the food. Third, food will be stored either in frozen storage,
chilled storage, or dry storage based on if it is a food that needs to be time-temperature
controlled and how soon it will need to be available for production.

Inventory Record
Our facility will use perpetual inventory, where the purchases are continuously
recorded for each product in storage. We will use this type of inventory so that we are
aware of the balance in stock at all times, and we can access an accurate count of stock at
any time. This method also requires less manpower and less time in order to keep track of
inventory.