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Managing Food and Beverage Operations
Pages 8 (2008 words)
Topic: MANAGING FOOD AND BEVERAGE OPERATIONS (Student Name) (Instructor’s Name) (Course Name) (Date) 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
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. ...
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