Get help now
  • Pages 3
  • Words 700
  • Views 137
  • Download

    Cite

    Terra
    Verified writer
    Rating
    • rating star
    • rating star
    • rating star
    • rating star
    • rating star
    • 4.8/5
    Delivery result 3 hours
    Customers reviews 387
    Hire Writer
    +123 relevant experts are online

    Research Paper on Restaurant Management Essay

    Academic anxiety?

    Get original paper in 3 hours and nail the task

    Get help now

    124 experts online

    Nicholas MarshburnPeggy B. PriceHonors English 12-3rd period17 February 2005Restaurant ManagementRunning a restaurant can be one of the most stressful job as well as the most fun and rewarding job. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased.

    While developing a business’ staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies. Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the customers’ eye. Customers can not see the back of the house. Back of the house is where cooks prepare the food and where the dishwasher is located.

    Manager Brian Aycock explained that if a manager develops his staff, it makes the restaurant run smooth. The store will profit, the employees and the guest will be satisfied (Aycock). If the staff is not getting along, a lot of tension will grow inside the restaurant and co-workers will not work with one another as a team. In return the customers will not be happy and the profit will not be as desirable. When customers are not happy with the visit they had at the restaurant, they will then spread the word to all their friends.

    Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers.

    Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company’s commitment to their customers (Marchetti). A restaurants commitment to its customers is to provide a friendly, safe environment along with awesome food and service. The employee handbook includes information that each employee should abide by. This includes the rules and regulations, benefits as well as an introduction to the company.

    Rules in the handbook are actions that no employee should act out and the regulations explain the consequences if a rule were to be broken. Benefits are only available to staff members; usually they consists of discount prices on meals and insurance. The Hiring process of restaurants usually consists of filling out an application with a minimum of two interviews and one test (Marchetti). When the restaurant tests future employees, they usually give a brain test testing the mathematical skills in case the computers are down. A test on how to deal with customer problems and issues that may occur. After each employee is hired they must go through an orientation introducing and welcoming them to their restaurants staff.

    Following the orientation the new employee will go through a training phase. Pending on the position the person was hired for; they will be trained by a peer in the same field that they desired to work in. The training process usually takes five days for the employee to be fully trained. Local restaurant owner of Bonefish Grill, Brian Aycock explained that each new employee has to go under a five day training period (Aycock). The first day of training is normally when the new employee shadows an employee that has a great deal of knowledge about that field. Usually the first day is when the person is being taught how to operate the appliances and meet fellow co-workers.

    Second day of training .

    This essay was written by a fellow student. You may use it as a guide or sample for writing your own paper, but remember to cite it correctly. Don’t submit it as your own as it will be considered plagiarism.

    Need custom essay sample written special for your assignment?

    Choose skilled expert on your subject and get original paper with free plagiarism report

    Order custom paper Without paying upfront

    Research Paper on Restaurant Management Essay. (2019, Feb 17). Retrieved from https://artscolumbia.org/research-paper-on-restaurant-management-essay-112852/

    We use cookies to give you the best experience possible. By continuing we’ll assume you’re on board with our cookie policy

    Hi, my name is Amy 👋

    In case you can't find a relevant example, our professional writers are ready to help you write a unique paper. Just talk to our smart assistant Amy and she'll connect you with the best match.

    Get help with your paper