Problems And Prospects Of Cooks Under Supervision

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CHAPTER ONE

INTRODUCTION

1.1  BACKGROUND OF THE STUDY

Supervision is concerned with the most effective and timely use of personnel and materials to achieve goals. The goals of the chef supervisor focus on customer satisfaction and retention. These goals are achieved by maintaining a highly motivated, well-trained kitchen team. Kitchen Supervisors oversee everyone who works in the kitchen except the Chefs, which includes Dishwashers, Line Cooks, Servers and Expeditors. They always work in a food service environment, and typically report to a higher-level member of staff, such as the Executive Chef, Restaurant Owner or General Manager.

The kitchen is a room or an area equipped for preparing or cooking healthy nourishing substance that is eaten, drunk and otherwise taken into the body to sustain life, provide energy, promote growth and repair worn-out tissues. The kitchen, or food production facility, is the heart of food service system Freeman (2004). The kitchen usually is a very large and complex facility. The layout and design of the kitchen is based on efficiency of product flow through the food service system (Rodgers, 2007). The flow of food should move in one direction, do as little crossing paths as possible, and move the shortest distances possible. Pehkonen et al. (2009), further stated that the layout and design of the kitchen needs to take into account employee productivity. Space needs to be adequate to complete the work required, but not so large that employees spend lots of time walking from place to place. Efficiency in labor use will drive layout decisions. The durability of the kitchen is an important consideration in planning the layout and design of the facility. The main function of a kitchen is cooking or preparing food. The introduction of modern technology into the kitchen arrangement to reduce clumsiness and accidents is commonly referred to as Kitchen Layout (Pehkonen et al., 2009)

1.2  STATEMENT OF THE PROBLEM

The specific challenges supervisors face vary widely, depending on the level of responsibility, the industry and other factors. Generally, however, small business owners and the supervisors they employ face some common management obstacles. Navigating all these challenges while maintaining high-quality output is difficult, but with time and experience, your skills will increase.

1.3  PURPOSE OF THE STUDY

  1. To examine the effect of cooking under supervision on personal hygiene of food handlers
  2. To examine the effect of cooking under supervision on kitchen sanitation
  3. To examine the effect of cooking under supervision on kitchen Hygiene

1.4  RESEACRH QUESTIONS

  1. What is the effect of cooking under supervision on personal hygiene of food handlers
  2. What is the effect of cooking under supervision on kitchen sanitation
  3. What is the effect of cooking under supervision on kitchen Hygiene

1.5  SIGNIFICANCE OF THE STUDY

The significance of this study can be viewed from the following perspectives.

  1. One main significance of this study is that when completed, it would serve as a bridge for the gap that have been created between where previous works on this subject area stopped and today.

2    This study is significant in the sense that it’s finding would serve as a base and framework for future researchers to carry out further studies in the field of knowledge under study.

The outcome of this research is hoped to be of immense use to students of hotel management since it contains information on how to improve performance of cooks and therefore, increase productivity.

1.6  SCOPE OF THE STUDY

A study of this nature ought to be carried out in all eateries in Nigeria. However, given the limitations experienced by researchers all over the world as part of research experience in terms of content coverage, the scope of this study covers eateries in Akwa Ibom State

1.7  LIMITATION OF THE STUDY

It is inevitable that a survey research of this nature must have some constraints which impact on this study. The study was limited strictly to selected oil companies operating in Nigeria. Insufficiency in research funding reared its head to perhaps limit the researcher’s efforts and interest during typing, photocopying and binding processes.

The Nigerian culture of anti-intellectualism was another limiting factor experienced from the employees of the proposed research centres. Initially, the researcher did not elicit the correct response when he presented his research endeavour in academic terms to the employees who were unwilling to co-operate. The irrational and unpredictable behaviour of human beings who characteristically behave and react differently to the same situation was seen when some employees were willing to give the needed and pertinent information. Others were different, atimes reluctant and even refused to co-operate under persuasion.

Lastly, Nigerians have a phobia for census to the extent that the researcher was often mistaken for a census official by the employees and may be denied vital research information. They also have a phobia for giving information about themselves. These problems were however overcome when the researcher became closer and familiar to the employees by visiting them more regular to ensure that they can complete the administered questionnaire as expected.

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