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
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From India, Gurgaon
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Dear Krishnendu Kar,
I request that 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 organization 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
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8034I request that 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 organization 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
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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
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From India, Gurgaon
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Dear Krishnendu Kar,
As mentioned in my previous post, vision and mission statements are developed for the organization and not for individual departments. Therefore, it is not appropriate to have a separate vision and mission statement exclusively for the kitchen.
Thanks,
Dinesh Divekar
From India, Bangalore
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As mentioned in my previous post, vision and mission statements are developed for the organization and not for individual departments. Therefore, it is not appropriate to have a separate vision and mission statement exclusively for the kitchen.
Thanks,
Dinesh Divekar
From India, Bangalore
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IRCTC is a valuable service for travelers. It is not only for our local community but also for foreign visitors. It is important to appreciate this service, especially when foreign travelers use it and surely appreciate it. As hosts, every Indian should learn to conduct themselves appropriately.
Regarding the kitchen team, it is not just about cooking. For instance, in a hotel, while the chef may be the one cooking, the responsibility of serving customers in the restaurant falls on the staff. It is crucial that these staff members can handle situations well to ensure a positive dining experience.
1. The first strategy is to select good staff in every area of Railway Catering.
2. Never keep them hungry. Allow them to eat before they start serving customers with drinks or food.
3. Personal hygiene is vital.
4. They should be honest and not influenced by others to cheat, whether in food quality or pricing.
5. The same principles apply to the kitchen.
6. Maintaining cleanliness in the pantry coach on trains, especially in idle times when pests may be present, is crucial.
7. The kitchen operations should be similar to a flight kitchen where food is prepared off-site and loaded onto the train.
8. The success of IRCTC's kitchen requires contributions from all team members, from managers to cleaning staff.
9. Focus on food and menu offerings.
10. Consider pricing strategies.
11. Ensure smooth billing and collection processes.
Customer satisfaction should be the priority, rather than quick profits, for long-term success. Analyze feedback and complaints to identify areas for improvement, whether related to human error, food quality, or other issues. Detailed planning and training are essential. Staff should refrain from using mobile phones for social media during duty hours.
Success is achievable with thorough planning. Good luck.
From Saudi Arabia
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Regarding the kitchen team, it is not just about cooking. For instance, in a hotel, while the chef may be the one cooking, the responsibility of serving customers in the restaurant falls on the staff. It is crucial that these staff members can handle situations well to ensure a positive dining experience.
1. The first strategy is to select good staff in every area of Railway Catering.
2. Never keep them hungry. Allow them to eat before they start serving customers with drinks or food.
3. Personal hygiene is vital.
4. They should be honest and not influenced by others to cheat, whether in food quality or pricing.
5. The same principles apply to the kitchen.
6. Maintaining cleanliness in the pantry coach on trains, especially in idle times when pests may be present, is crucial.
7. The kitchen operations should be similar to a flight kitchen where food is prepared off-site and loaded onto the train.
8. The success of IRCTC's kitchen requires contributions from all team members, from managers to cleaning staff.
9. Focus on food and menu offerings.
10. Consider pricing strategies.
11. Ensure smooth billing and collection processes.
Customer satisfaction should be the priority, rather than quick profits, for long-term success. Analyze feedback and complaints to identify areas for improvement, whether related to human error, food quality, or other issues. Detailed planning and training are essential. Staff should refrain from using mobile phones for social media during duty hours.
Success is achievable with thorough planning. Good luck.
From Saudi Arabia
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Dear Krishnendu Kar,
Your query is on designing a vision and mission statement for your department, i.e., the kitchen. It has been clarified already that these statements are for the organization and not for any department. If every department were to have independent vision and mission statements, there is a chance of a clash of the statements and, consequently, conflict among departments.
However, instead of designing vision or mission statements for the kitchen, you may start practicing 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 organization-wide quality culture.
The steps to attain TQM are as follows:
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
Acknowledge(0)Amend(0)
Your query is on designing a vision and mission statement for your department, i.e., the kitchen. It has been clarified already that these statements are for the organization and not for any department. If every department were to have independent vision and mission statements, there is a chance of a clash of the statements and, consequently, conflict among departments.
However, instead of designing vision or mission statements for the kitchen, you may start practicing 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 organization-wide quality culture.
The steps to attain TQM are as follows:
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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