In the hustle and bustle of working in a restaurant there are key things to always remember, stay organized, keep time, and know what’s going on around you. In the kitchen especially; there is a chain between everyone working. When one link is broken then, the kitchen doesn’t run very smoothly. For example, if a prep cook were to not prep the vegetables needed for a night, then the meals that need those certain vegetables would take longer to prepare; causing others to become less organized with time, and putting a dent into the flow of things.
The kitchen has a chain of command. The person in charge is the Executive or Head chef, this person sees over everything that is going on in the kitchen. They are responsible for the menu, staffing and payroll of the kitchen, ordering, plating design; anything that is kitchen related the executive chef is in charge of. Next is the Sous chef; the Sous chef is like the Executive chefs assistant, when there is something that the Executive chef needs help with the Sous chef is the go to person.
The third person is the expediter, this person more commonly called a waiter or waitress, takes and relays customers’ orders to the kitchen; they are also the person that will sometimes finish off a plate with garnish. Fourth is the Chef de Partie or the station chef or also the line cook. This part of the kitchen staff can be broken down in to a lot of sections. The station chef is in charge of a certain area, making or doing something specific.
Each component on a plate can be broken down into a station. Station chefs can have their own hierarchy as well, depending on the size of the kitchen, there might be more than one person working at a certain station. Therefore, there would be the Station Chef in charge then they just number off as first, second, or third cook. The fifth person on the command would be the prep cooks; they are responsible for the basic prep of any food needed to create the menu.
Last but not least, the kitchen aids are the finial on the totem pole. In most cases this is just the dishwasher and maybe one or two people that can carry out simple, basic, unskilled tasks that may be needed around the kitchen. Working in a kitchen there is one main goal: make the customer happy. Working together as a team to create a tantalizing menu for a consumer to get lost in the way the food looks, tastes, a how it feels when its eaten is the reward of hard work and a job well done.
sociological research and survey design.
Questionnaire Design StepsChoose a topic and dependent variable. Start with a simple question that you want to know the answer to: “What do Cuyamaca students (or millennials, women, Americans, etc) think about _____________?”
Think of what questions you could ask in order to find out what people think about your dependent variable. Think of a number of different ways you could have people give their answers. Construct at least two measures of the dependent variable (two questions). Be as specific and objective as possible. Use closed ended questions (multiple choice with one choice possible, Likert scale (Links to an external site.), etc.).
Choose your independent variables (what causes the independent variable). Think about ways that your targeted group differs. They will most likely be demographic characteristics (race, age, sex, income, religion, education, location/residence, student/non student, etc.), identities, attitudes or opinions they hold, or something about their position in life/work. Select at least 6 of these as independent variables: characteristics of respondents that might shape their attitude towards your dependent variable.
Think about the best ways to get respondents to report these characteristics. Construct one measure for each of your independent variables. Be as specific and objective as possible. Use closed ended questions (multiple choice with one choice, Likert scale (Links to an external site.), etc.).
Write your hypothesis. Write a hypothesis about what you think is the likely answer to this research question. Remember, your hypothesis should testable and provable or falsifiable: you should be able to imagine different results that would “support” or “not support” your hypothesis. Your hypothesis should have an independent and dependent variable.
Construct your survey questionnaire. Construct a questionnaire that includes all of your measures of independent and dependent variables. Include several additional items in the questionnaire to make it less obvious what your research question is (and to make it less likely that your questionnaire format will bias the responses). Your questionnaire should have a minimum of 10 separate items/questions.
Post your survey online and have at least five people take your survey. Ten would be even better.
Answer the questions for this assignment
there are two suggestions of forms:
Google forms/survey
SurveyMonkey free account
ANSWER THESE QUESTIONS
Answer the following questions:
What was your main research question (what were you trying to find out)?
What is your dependent variable?
What is your independent variable?
What is your hypothesis based on these variable?
SECTION 2
Summarize your findings.
Did your findings support your hypothesis?
Were you surprised by your results? Why or Why not?
How would you change your hypothesis?
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