Baking Up a Plan: Improving the Vineyard Hotel Bakery (A)

Baking Up a Plan: Improving the Vineyard Hotel Bakery (A)

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Abstract

The Vineyard Hotel is a four-star deluxe hotel and conference venue situated in an upmarket residential area in Cape Town. For over 200 years the hotel has played host to some of the most influential people in South Africa. The hotel is privately owned by the Petousis family, who are South African and of Greek heritage. In its present state the hotel caters to its hotel guests, delegates attending a function at the hotel, and day visitors, who come to enjoy the fine-dining options. There are no less than four restaurants on the property as well as a separate menu for room service. Meals for the functions and all but one of these restaurants are prepared in the hotel’s fully functional kitchen. The first part of the case opens with the main protagonist and newly appointed executive chef, Carl van Rooyen, and the challenges he is currently facing in the bakery. The most obvious of these is that neither the cake of the day nor the breakfast service are being delivered reliably. The introduction also hints at some conflict between the chef and the bakers, with some intimation at Van Rooyen’s frustration with the current organisational culture.

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