Case
Teaching Notes
Supplementary Resources
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
Resources
Exhibit 1: The Vineyard Hotel and Dining Areas
Exhibit 2: Bakery Layout and Equipment
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
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
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