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

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.

This case was prepared for inclusion in Sage Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.

2024 Sage Publications, Inc. All Rights Reserved

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Resources

Exhibit 1: The Vineyard Hotel and Dining Areas

Figure

Exhibit 2: Bakery Layout and Equipment

Figure

Exhibit 3: Shift Roster

3–9 November

NAME

MON 03

TUE 04

WED 05

THU 06

FRI 07

SAT 08

SUN 09

Occupancy

185

155

176

142

248

262

238

CHEF CARL

05h30

6

05h30

05h30

OFF

OFF

OFF

xxxxxxxxxxxxxx

6STR

OFF

OFF

6

7

13h00

OFF

xxxxxxxxxxxxxx

OFF

OFF

14h00

12

7

6

6

xxxxxxxxxxxxxx

14h30

14h30

OFF

14h30

14h30

14h30

14h30

BAKERY

NAZMIE

OFF

OFF

4

4

4

4

4

HARRY

4

4

4

4

4

OFF

OFF

JP

9

9

OFF

OFF

OFF

4

4

RHIYAAN

4

4

9

9

9

OFF

OFF

Exhibit 4: Function Sheets

Figure

Figure

Exhibit 5: Item List

Breads

brown bread

banana bread

raisin bread

rye bread

white bread

flat bread

rye bruschetta

pipe bread crostini

health bread

burger buns large

hot dog rolls

English muffins

sunny seed bread

burger buns kiddies

lunch rolls

French toast bread

wheat-free bread

white ciabatta small

dinner rolls

garlic loaf (braai)

sour dough bread

white ciabatta loaves

whole wheat rolls

Sweets

bran muffins

cake of the day

muesli uncooked

biscuits

chocolate muffins

Danishes

muesli cooked

chocolate biscotti

banana muffins

doughnuts

muesli bars

crunchies

giant banana muffins

Savoury

puff pastry

mini scones raison

croissant pastry

bagels

quiche pastry

mini scones brown

croissant plain

pizza bases

quiche bases big

mini scones plain

croissant cheese

quiche bases small

large scones

croissants almond

Exhibit 6: Late and Handwritten Orders

Figure

Exhibit 7: Cake List

Chocolate sponge cake

Carrot cake

Tiramisu

Black forest cake

Cheese cake

Chocolate mousse

Apple tart

Red velvet cake

This case was prepared for inclusion in Sage Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.

2024 Sage Publications, Inc. All Rights Reserved

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