Outside classroom activity – McDonald Restaurant Visit

Date: 18 March 2011
Time: 1000-1030 (session 2)
Venue: Mega Box (Kowloon Bay)

           
Demonstration of making a normal hamburger
Step 1: wash hands
Wash hands 20 seconds follow the washing procedures
Sign after washed
(Staff needs to wash hand / hr)

Step 2: cook the meat
Use blue plastic glove to touch the uncooked meat
Set the timer & machine will automatically cook the meat
Add the black pepper
Use white plastic glove to take the cooked meat

è Different meat will have different cooking time

Good prediction of the demand of meat (it reminds staff about the number of meat to cook for each time slot)

Effective use of the machine (place the meat according to the number)

Step 3: place the cooked ingredients in tray
Set the time limit of 15 minutes to control the freshness of ingredients
Throw it away if it is unsold after 15 minutes

Step 4: bake bread
Bake the bread for 13 minutes (turn to gold colour)

Step 5: add source
Add source (yellow source & ketchup)
Then onion, cucumber & meat)
Finally pack the hamburger

Others:
Refrigerator
Keep ingredients (ice-cream sandy & milkshake) fresh in -9C

  

Cashier counter
Categorize the materials needed to let staff easily to pick

Learning insights:
very systematic & standardization
emphasize on the sanitize of staff & food
The layout of back office