Emmcee Hospitality Concepts, a Hotel and Hospitality Service provider and Catering Consultant in conjunction with the Federal Teaching Hospital , Ido-Ekiti had on Tuesday 8th June ,2020 taken Fethi Kitchen staff on a 3-day seminar tagged “MAXIMIZING PROFIT ABREAST MODERN DAY COOKING IN A STANDARD HOSPITAL CATERING” and practical sessions which featured modern ways of Cooking.
The Seminar which had in attendance a team of resource persons comprising of Mr. S.O Jeje, Mr Kunle Alao, Mr Muyiwa Charles, Mrs Bunmi Awosusi, Mrs Tititlayo Ilesanmi and Mr Folorunso Omobolade was graced by the CMD, Prof.Kunle Ajayi, Dr.Yusuf; Consultant Gastroenterologist, The Director of Administration, Dr. B.O Ogunrinde, Director of Finance/H.O.D Accounts; Mrs Olayisade, Assistant Director of Information; Mr Bank Akinuoye, Assistant Director General Admin; Mr Adeakin, Assistant Director Compliance; Mr Alake and Head of Training Dept. Dr.Arogundade among the host of others.
(DAY ONE)
Mr Kunle Also delivered the first Lecture ‘STEPS TO MAXIMIZE PROFIT IN CATERING BUSINESS”.In his Lecture, he stresses that Customer Creation and Customer Retention must be the Watchword of the Cafeteria and this can be done by maintening friendliness and ensuring clean environment at all times to avoid Food Poisoning. He further says there must be a standby “STOCK-KEEPER” alongside a “CHEF” who should ensure accuracy in the ingredients bought from the market to compliment her Job. Mr Alao advises management to create adequate storage facility to avoid Wastage which can lead to Shortage.
He emphasises on the need for a “COLD ROOM” in the FETHI KITCHEN CAFETERIA with regular power supply. He said “MIS- EN-PLACE” i.e preparation before cooking is very essential as it takes 60% of cooking activities while Clearing and Stocking etc takes 20%.
According to him, a lot of profit is gotten from Meat e.g 2pieces of Meat covers a Congo of Rice therefore, buying in bulk then stocking in the “COLD ROOM” will ensure maximum profit while the Stock keeper must be alert to calculate the profit made from the meat.
Mr Kunle Also illustrated further that a professional kitchen should be stainless and not wooden as wooden cabinets breed Cockroaches which posses danger to any food cooked there.
He said further that real storage based on standard best practices need plenty “FREEZERS” and advises Stock-Keepers keep records of Expiry Dates by observing the principle of FIFO (FIRST IN FIRST OUT) and FEFO ( FIRST EXPIRE FIRE OUT). “Raw food must not be stored with ready to eat food to avoid contamination”..He said.
(DAY TWO)
PRACTICAL MENU:
Kitchen staff were equipped on Modern Day Menu Planning, Food Preparation and Presentation as follows :
1) CREAM SOLFERINO SERVED WITH CROUTONS
2) CHICKEN MARYLAND SERVED WITH SPINACH RICE COLESLAW..
OR
FISH A’ LORLY SERVED WITH VEGETABLE RICE AND BUTTERED GREEN VEGETABLES
3) GOULASH OF BEEF HENGARIAN STYLE SERVED WITH GRILLED POTATOES AND ASSORTED MIXED VEGETABLES.
4) FRESH FRUITS
(DAY THREE)
LECTURE/PRESENTATION OF CERTIFICATES.
Mr. Muyiwa Charles delivered a lecture on “Team Work in an Organization” he defines a team as a group of persons working or playing together on one side. He lays more emphasy on Leadership and charges that a good leader must have the ability to manage the various work-groups under him as inability to manage such team will seriously affect the manager/supervisor’s effectiveness as well as Corporate Goal. Talking on the last Topic of the Seminar which was presented by Mr S.O Jeje “AGENDA ON EMERGENCY FIRST AID AND CHOKING” he says “Accidents are emergencies that are caused by human being and enlisted causes of kitchen accident as :
•Overconfidence
•Carelessness
• Gas Leakages and
• Untidiness
On how to tackle Emergency and First Aid in case of Danger, Mr Jeje says rescuers must first :
•Check for Danger
• Find out what has happened and what is wrong with the Casualty.
•Reassure the Victim
• Seek professional help and give First Aid without moving the Victim.
He ended the Lecture with the old saying “BE YOUR BROTHERS KEEPER”.
Presenting the certificates to participants, the Director of Administration, Dr. B.O Ogunrinde on behalf of the CMD congratulated delegates on the successful completion of the short-course and assures them of more training if improvement is recorded from the first training.
Mrs Fayigbe on behalf of the Kitchen Staff thanked the Management for bringing the facilitators to her unit. She promises to ensure a change in the Kitchen’s Modus Operandi and Menu.