The objective of this report is to look at information based decision making and demonstrate how the decisions have been made. I will look into what sources of data is needed to generate the information required for effective decision making. The information gathered is then analysed and presented. The investigation is based on the effectiveness of student use or training within in the educational environment of purchasing a Pacojet. Pacojet is a professional kitchen appliance that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing “(Wikipedia, 2012).
The recommendation which will be made to the Hospitality Head of Department where the decision making process responsibility lies is; Pacojet is a modern piece of equipment used in restaurants worldwide. Students with access or experience with a Pacojet would be beneficial in the hospitality industry as the students’ knowledge would enhance creativity within themselves and in the long run save their future employers training costs. Pacojet is versatile with ingredients, produces a superior end product, saves time with labour, raw material and if operated efficiently the Pacojet would pay for itself within three months.
“Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No matter what the season, your culinary creations will be complimented for their intense, natural flavours.” (Studios, 2012) As gaining personal experience with the Pacojet while working within the industry, sharing my experience with the students during practical classes verbally and with diagrams does not effectively engage the students with the learning experience.
Having comparable products within the practical class where the students could make the items themselves using two processes, one being the Pacojet. The products would then be compared visually, taste and the cost effectiveness thus enhancing the learners experience with in the practical kitchen. The data sources used were chosen because as the information needs to be fit for purpose. It needs to be relevant, current, adequate, timely, reliable, and of course cost effective.
There are two types of information that can be collected; primary and secondary. Primary information is data collected first hand whilst Secondary information is published data and the data collected in the past or other parties. The primary information selected in this report is survey replies from experienced Head Chefs working within various areas in the industry, as well as information gathered from the manufacturer and suppliers. The secondary information that has been collected are various types of media releases related to the year 2012, also articles discussing key equipment changes within the kitchen when updating or starting new. Additionally case studies and personal recommendations on purchasing Pacojet equipment have been resourced as well.
Quantitative information is data that is numerical information (numbers). The Quantitative data gathered is the data gathered from the survey replies, also the data on the Pacojet cost, as well as the pay back calculation in relation to sales and profit. The qualitative information is, “data that approximates or characterizes but does not measure the attributes, characteristics, properties” (Dictionary, 2012) The qualitative information collected is the non-numerical details such as the survey results before being graphed and just based on an individual opinion. Also the operation information on the Pacojet and additionally case studies and personal recommendations While collecting, analysing and storing data legal requirements must be adhered to. The key principles in the Data protection Act are;
•Data will be processed fairly and lawfully.
•Personal data gathered for specific and lawful purposes.
•Data will be adequate and relevant.
•Personal data will be accurate and in date.
•Personal data shall not be kept for longer than necessary. •Personal data if used unlawfully will have consequences. •Personal data should not be transferred outside the European Economic area. Further information on the Data Protection Act can be found at www.ico.gov.ik The methods of communicating the information found are a PowerPoint presentation, following a practical demonstration within a classroom.
“Some people are auditory learners, and some are visual learners, which simply mean they process and retain information better by either hearing it or seeing it. One of the advantages to PowerPoint is that it presents information simultaneously to both styles of learners” (Dowell, 2012) The practical demonstration will provide a hands on approach to show the ease of operating a Pacojet, as well as offering a comparison of products produced be the Pacojet.
The practical demonstration consisted of comparing ice cream, sorbets and a variety of savoury sauces made the traditional method the Pacojet. The outcome was favourable towards the Pacojet. Recipe costings, tasting and presentation were all succeeded towards the Pacojet.
“A high-quality decision helps an organization accomplish its strategic goals and also meets the needs of the organization’s employees, executives, stockholders, consumers, or suppliers” (Unknown, 2012) The decision making models applied during this report were the Decision Tree, and the OODA Loop Sequence. The Decision Tree “provides a highly effective structure within which you can lay out options and investigate the possible outcomes of choosing those options. They also help you to form a balanced picture of the risks and rewards associated with each possible course of action.” (Anon., 2012)
In creating the decision tree, this allows thought and reflection regarding the Pacojet and the data that will be collected. This also acknowledges the visualisation on outcomes or solutions that have not been considered, as well as the areas focused on. The benefits of constructing a Decision Tree are the clarity of the problem is focused on as well as providing a framework to determine the values of outcomes and the possibilities of achieving them.
The OODA Loop sequence:
1. Observe – collect current information from as many sources as practically possible. During this stage looking out for new information is required. The more information gathered will result in being more precise in your observation. 2. Orient – analyse the information, and use it to update your current reality. This is the interpretation of the situation. Each individual is influenced when analysing the situation. “John Boyd former US Air Force Colonel identifies five main influences.
• Cultural traditions.
• Genetic heritage.
• The ability to analyse and synthesize.
• Previous experience.
• New information coming in.” (2012)
3. Decide – determine a course of action. As cycling the OODA Loops new information or decisions made can change past decisions and actions. The outcome is that learning occurs during the orient stage, in which influences the decision making process. 4. Act – follow through on your decision. The decision is applied and the cycle repeats back to the observe stage where the effects of the decision making can be observed. The OODA Loops sequence is a fast paced decision making model. Here you should have a fast momentum in which you orient and reorient based upon new information coming in. There should be a smooth transition between the stages. This allows you a proactive approach in quick decision making which is beneficial in keeping on top of your competitors.
In conclusion the information gathered and presented will not have a formal decision made upon by myself. The information is presented and passed on the Head of the Department. Here a decision will be made and then a purchased order place. The information selected in this report is survey replies from experienced Head Chefs working within various areas in the industry, as well as information gathered from the manufacturer and suppliers. The information that has been collected are various types of media releases related to the year 2012, also articles discussing key equipment changes within the kitchen when updating or starting new.
Additionally case studies and personal recommendations on purchasing Pacojet equipment have been resourced as well. The information collected though not all stated within the report gave a solid background and self-confidence within when presenting the PowerPoint and practical presentation. The final recommendation remains; Students with access or experience with a Pacojet would be beneficial in the hospitality industry as the students’ knowledge would enhance creativity within themselves and in the long run save their future employers training costs. Pacojet is versatile with ingredients, produces a superior end product, saves time with labour, raw material and if operated efficiently the Pacojet would pay for itself within three months.