I am working with a Railway Catering Company, in India based under IRCTC. Please help me with content—What should be the Vision and mission of the Kitchen team?
From India, Gurgaon
From India, Gurgaon
Dear Krishnendu Kar,
I request you relearn the concepts of vision and mission. Developing a vision and mission statement is a part of the business strategy. These statements are developed for the organisation as a whole and there cannot be compartmentalization further. At best, you can develop the objectives for your department.
Since you are from IRCTC, let me ask you whether or not you are ISO 22000 certified. If you implement the provisions of this ISO standard, it will be more than sufficient.
Thanks,
Dinesh Divekar
From India, Bangalore
7883I request you relearn the concepts of vision and mission. Developing a vision and mission statement is a part of the business strategy. These statements are developed for the organisation as a whole and there cannot be compartmentalization further. At best, you can develop the objectives for your department.
Since you are from IRCTC, let me ask you whether or not you are ISO 22000 certified. If you implement the provisions of this ISO standard, it will be more than sufficient.
Thanks,
Dinesh Divekar
From India, Bangalore
Yes, our company was ISO 22000 certified. So basically I am asking for help to create Vision and Mission for my Kitchen aspect. Please help me with some content for I can create with that.
From India, Gurgaon
From India, Gurgaon
Dear Krishnendu Kar,
As written in my previous post, vision and mission statements are developed for the organisation and not for other departments. Therefore, you cannot have a vision and mission statement exclusively for the kitchen.
Thanks,
Dinesh Divekar
From India, Bangalore
As written in my previous post, vision and mission statements are developed for the organisation and not for other departments. Therefore, you cannot have a vision and mission statement exclusively for the kitchen.
Thanks,
Dinesh Divekar
From India, Bangalore
IRCTC a valuable service for the Travelers. Here it is not only our local but also foreign peoples. Unless we learn to value the service then it is automatic when a foreign people travel and surely appreciate it. As we are the Host every Indian should learn to conduct ourserves.
As far Kitchen team it is not alone about cooking. Say in a Hotel the face unknown chef is cooking but ultimately the the people who serve the customers in the Restaurants are more responsible in their conduct. Unless the person is able to handle the situation the Chef will have a bad time.
1. First strategy is selecting good staff in every area of the Railway Catering.
2. Never keep them hungry. First let them eat before they pick the Kettle or Food Tray or Cold drinks and water to serve the customers.
3. Their personal hygiene is more important.
4. They are truthful and not influenced by others to cheating either in food or in the price.
5. As far kitchen same is applicable.
6. I don't know how you are making the Pantry in the Train. As the Train kept idle in the siding naturally there are rats and other insects. How you are going to maintain it? I have no idea. Because the Pantry Coach is not detached and sent to a special yard which is totally maintained free of insects. If such a thing is available then it is easy and comfortable to equip the Pantry with all the ingredients and at the dotted time people board the Pantry and it get attached to the train.
7. Another is your Kitchen is like Flight Kitchen where a company make food and supply food the trolly which is loaded into the Aircraft.
8. On the whole this task is very difficult and everyone in the team from the Manager to the down bottom cleaning staff should be contributed to the success of the IRCTC Kitchen.
9. Then comes the food and menu.
10. Pricing.
11. Billing and collection.
Because customer satisfaction as a priority and motto rather than quick money making will only will yield success in the Long Run.
Please sit and draw a chart of what is the present and which point you feel there is long gap to full fill the gap. Read the complaint from all the chart it. Then see where things goes wrong. My human error or food error or other complaint.
It is to be meticulously planned and try to give training. Once the staff are on duty their Mobile should be off in silence. No social Media during duty. This should be strictly enforced.
Once you sit and plan success is not far away.
Good Luck.
From Saudi Arabia
As far Kitchen team it is not alone about cooking. Say in a Hotel the face unknown chef is cooking but ultimately the the people who serve the customers in the Restaurants are more responsible in their conduct. Unless the person is able to handle the situation the Chef will have a bad time.
1. First strategy is selecting good staff in every area of the Railway Catering.
2. Never keep them hungry. First let them eat before they pick the Kettle or Food Tray or Cold drinks and water to serve the customers.
3. Their personal hygiene is more important.
4. They are truthful and not influenced by others to cheating either in food or in the price.
5. As far kitchen same is applicable.
6. I don't know how you are making the Pantry in the Train. As the Train kept idle in the siding naturally there are rats and other insects. How you are going to maintain it? I have no idea. Because the Pantry Coach is not detached and sent to a special yard which is totally maintained free of insects. If such a thing is available then it is easy and comfortable to equip the Pantry with all the ingredients and at the dotted time people board the Pantry and it get attached to the train.
7. Another is your Kitchen is like Flight Kitchen where a company make food and supply food the trolly which is loaded into the Aircraft.
8. On the whole this task is very difficult and everyone in the team from the Manager to the down bottom cleaning staff should be contributed to the success of the IRCTC Kitchen.
9. Then comes the food and menu.
10. Pricing.
11. Billing and collection.
Because customer satisfaction as a priority and motto rather than quick money making will only will yield success in the Long Run.
Please sit and draw a chart of what is the present and which point you feel there is long gap to full fill the gap. Read the complaint from all the chart it. Then see where things goes wrong. My human error or food error or other complaint.
It is to be meticulously planned and try to give training. Once the staff are on duty their Mobile should be off in silence. No social Media during duty. This should be strictly enforced.
Once you sit and plan success is not far away.
Good Luck.
From Saudi Arabia
Dear Krishnendu Kar,
Your query is on designing a vision and mission statement for your department, i.e. kitchen. It has been clarified already that these statements are for the organisation and not for any department. If every department were to have independent vision and mission statements, then there is a chance of a clash of the statements and consequently, the conflict between/amongst departments.
However, instead of designing vision or mission statements for the kitchen, you may start practising Total Quality Management (TQM).
Many companies after acquiring ISO certification, just stop at that. However, the quality journey should continue and the next stop should be TQM. The destination is the creation of organisation-wide quality culture.
The steps to attain TQM are as below:
a) Inspection for error detection and rectification
b) Quality control through (i) statistics (ii) process analysis and (iii) quality standards
c) Quality assurance through (i) quality systems (ii) quality costing (iii) problem-solving and (iv) quality planning
d) Total Quality Management (TQM): - TQM takes the concept of quality to the level of philosophy. The philosophy is fostered by (i) considering quality as strategic (ii) teamwork (iii) staff empowerment and (iv) involvement of customers and suppliers
Developing a culture of quality is no easy task and it could take years. To attain a culture of quality, the concepts of quality cannot be restricted to just functional activities but making "quality" a bylaw or a way of life.
Thanks,
Dinesh Divekar
From India, Bangalore
Your query is on designing a vision and mission statement for your department, i.e. kitchen. It has been clarified already that these statements are for the organisation and not for any department. If every department were to have independent vision and mission statements, then there is a chance of a clash of the statements and consequently, the conflict between/amongst departments.
However, instead of designing vision or mission statements for the kitchen, you may start practising Total Quality Management (TQM).
Many companies after acquiring ISO certification, just stop at that. However, the quality journey should continue and the next stop should be TQM. The destination is the creation of organisation-wide quality culture.
The steps to attain TQM are as below:
a) Inspection for error detection and rectification
b) Quality control through (i) statistics (ii) process analysis and (iii) quality standards
c) Quality assurance through (i) quality systems (ii) quality costing (iii) problem-solving and (iv) quality planning
d) Total Quality Management (TQM): - TQM takes the concept of quality to the level of philosophy. The philosophy is fostered by (i) considering quality as strategic (ii) teamwork (iii) staff empowerment and (iv) involvement of customers and suppliers
Developing a culture of quality is no easy task and it could take years. To attain a culture of quality, the concepts of quality cannot be restricted to just functional activities but making "quality" a bylaw or a way of life.
Thanks,
Dinesh Divekar
From India, Bangalore
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