One of the key aspects that have led to the success of the Chinese restaurant is the introduction of two managerial posts that includes the kitchen manager and the food service manager. The major role of the food service manager is to handle all the cases that relate to the human resource as well as administrative duties. In order to create strong positive relationship with his or her employees either in the kitchen or in the services section, the manager is supposed to empower employees leading to a higher level of motivation. As depicted by John and Jennifer 2008, kitchen manager have various duties that includes controlling other staff in the kitchen as well as ensuring maximum safety in the kitchen as depicted by the law. One of the major aspects that make the Chinese restaurant to attain a competitive edge in the market is the introduction of a menu that covers all the items as needed by the customers. In addition, the restaurant takes into consideration the cultural diversity of its customers. This is depicted by the introduction of an English and Chinese menu. To create strong customer awareness the restaurant indicates the various ingredients that are used to prepare the various foods prepared in the kitchen. The restaurant delivers it services in an excellent way thus leading to customer satisfaction. For example, through standard recipe the restaurant has a control of the quantity as well as quality of the food prepared in the kitchen. Key aspects as indicated by John and Jennifer (2008) that are covered by the standard recipe include portion size, ingredient lists, cooking time and temperatures, menu item name among others. Likewise, the restaurant image is enhanced by the attractive decoration, appropriate layout as well as efficient sitting plan. According to Graham (2006) the history and the style of the food is a major consideration during decorating of a restaurant. Similarly, Graham and Oxley (2003) argue that servicescapes also referred to as built environment plays a vital role of enhancing personal traits, customer satisfaction in a restaurant. As a guest to the restaurant I am not only attracted by the wide range of information that guides me in the purchasing process but also by the effective flow of services both in the kitchen and in the service section. As argued by Graham (2001), work flow in the kitchen is an aspect that ensured continuity in the production and offering high class services to the customers. Use of the right equipment is one of the primary aspects that have resulted to efficient work flow in the kitchen. The adoption of food safety is another aspect that has made the restaurant to attain a competitive edge in the market. It is worth to note that safety of the employees and food cannot be overlooked in any restaurant. In its effort to ensure that all its food is safe, the restaurant emulates the Hazard Analyses Critical Control Point (HACCP). According to Almanza et al, (2000) HACCP is an approach that is employed by firms dealing with food and beverages to identify evaluate and control food safety hazards.
Topic: MANAGING FOOD AND BEVERAGE OPERATIONS Table of Contents Table of Contents 2 1.0 Customer: reflective critique of concept attended as a guest 3 2.0 Reflective critique of my concepts 4 2.1 Company Locations and Facilities 5 2.2 Objectives 6 2.3 Mission 6 2.4 Company Summary 6 2.5 Architectural Plans and Kitchen Design 6 2.6 Market Analysis Summary 7 2.7 Potential problems and solutions 7 2.8 Budget 8 3.0 Reflective critique of a concept I attended as a member of staff 9 1.0 Customer: reflective critique of concept attended as a guest Customers are attracted not only by low priced food products but also by the value derived from t…
Retail businesses include restaurants and bars, accommodations, vehicle service stations, department stores, etc. Retail managers are considered to be responsible for the success of retail stores. The general responsibility of retail managers is to guarantee that their establishment functions smoothly and efficiently through the provision of quality goods and services to their clients.
Furthermore, the paper also presents a comparative analysis of the General Management (GM) positions that are available within the aforementioned industries while, analyzing and discussing the growth prospects in the lodging and food and beverage industries by presenting the overall growth projections within the next ten years.
Restaurants, lodges, and hotels are key components of the hospitality industry each of them offering vital services to customers who have leisure time to spend or who need food or accommodation away from their usual residence. This paper is dedicated to discussing the careers available in the food, beverage and lodging industries with special focus on restaurants, hotels, and lodges.
The restaurant market in the UK has been growing rapidly due to the presence of several leading restaurants that provide quality foods and beverages to the customers. Popularity and growth of a particular restaurant depend upon the supreme quality of food products, effective customer service and effective in-house amenities.
Convenience, novelty, value and quality are all important. With higher disposal incomes, there is greater demand for ready-made food, takeaway food, restaurant dining and diversity of cuisine types.
The food and beverage industry in Ireland is worth around A$30 billion, accounting for nine per cent of gross domestic product (GDP) and eight per cent of total exports.
Norwich and Norfolk University Hospital provides its patients and staff with meals (three times a day, with a choice of hot or cold dishes) and drinks (seven times a day). Food and drink is brought to patient's bedside. Missing a meal does not mean the patient is left for starving: he/she is advised to ask for a snack box and a drink.
Red Bamboo presents a concoction of taste representations - Thai, Filipino, Vietnamese, Singaporean and Malay. Though the menu focuses on seafood, the restaurant also dishes out meat courses/platters, salads and pastas. The restaurant also has a wine list that is selected to compliment and bring out the best of the cuisine.
ity industry operators, since lodging food and beverage service has to hold its own against consumers’ requirement for value, and also against the numerous and competitive commercial food service operations. Research evidence indicates that food and beverage services are a
Though all the above-described areas contain validity and significance, as sales department generates clientele and earning to an organization, and operations department focuses on providing best services to the customers. Similarly, people development looks after the
The lodging, food and beverage industries are among the fastest growing industries in the current word. Hundreds of firms storm the two industries each year creating thousands of job opportunities. Millions of American people have worked in the lodging and food and
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