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Restaurant Operation Management EXECUTIVE SUMMARY This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist.
As restaurant manager, we are assigned to produce a proposal for this upcoming restaurant which will be starting its business in three months time, which the proposal has to include the following details: * Introduction, history, background, and concept of the new restaurant * A special menu which are suitable for all the meal periods, with the reasons of selling such menu and the methods of menu marketing * Type of service to be engaged for the restaurant with supportive reasons * Staff training in regards to the type of service engaged * Organization chart for the restaurant and job responsibilities for every personnel * Proposed restaurant layout plan and restaurant name Upon the completion of this report, we will be able to understand the overall responsibilities of being a restaurant manager with all the important management activities and tactics covered throughout the assignment progress. Generally, this report covers the essentialities of restaurant operations management, which it helps to detail out what a restaurant manager must know to operate a successful foodservice business. It has addressed all the important aspects that every restaurant manager should understand before the business is planned and implemented, as it is operated, and as on-going daily challenges are managed.
Further to that, the task that has been assigned to us provides us a great opportunity to gain a better understanding on the restaurant operations management, particularly in the aspects of planning, organizing, coordinating, staffing, directing, controlling, and evaluating. Besides, there are more than just that to be learned about, which these are not only some general business management activities as mentioned earlier, but it involves several other foodservice-specific information, which consists of menu planning, purchasing, receiving, storing, issuing, kitchen production (preparation, cooking and holding), serving (moving final food and beverages products from production to service staff), and service (service staff delivering the products to the customers). TABLE OF CONTENTS ContentPage
IIntroduction IIMethodology IIIMain Report Content * Introduction, Background and History * Special Menu * Reasons for Selling the Special Menu * Menu Marketing * Types of Service * Staff Training * Organizational Chart * Restaurant Layout Plan IVConclusion VBibliography INTRODUCTION In the days of 21st century, restaurants have always been a significant part in our lives, as dining out is now a favourite and unavoidable social activity. Everyone likes to enjoy being surrounded with good food in the pleasant company of friends, which thus making eat-out became a way of life for us as when can see more meals are eaten out than being taken at home.
Having to realise the importance of this foodservice industry as it serves to fulfil one of the most basic needs in human being, all restaurants entrepreneurs are striving at their best to serve their customers to highest satisfaction level possible. However, the restaurant business is never as easy as it seemed for others, in fact it could be even more challenging than some other industries. One must possess sufficient relevant knowledge and skills background in restaurant operation to be able to continue to stay successful in foodservice industry. The history of restaurants can be traced back to 300 years ago, where in the mid-1700s, a Frenchman called M.
Boulanger began selling soups which he suggested that were healthy energizing food, in an establishment named a restauer (French for “to restore”), and thus the term “restaurant” was established since then. Soon after starting in the 1800s, eat out has gradually become popular in both Europe and United States. Since the first establishment of restaurant until today, it has always been a part of the foodservice segment of the hospitality industry, which also a component in the broader travel and tourism industry. There are generally two types of foodservice business: commercial and non-commercial. Commercial foodservice establishments are those which aim to generate profits from the sales of their products and services to customers, include hotel restaurants, restaurants and caterers, bars and lounges.
On the other hand, non-commercial foodservice establishments are those that are not business-oriented to serve and generate profits from the products but because they must do so as they develop and provide products or services for which they exist. For examples are school canteens, hospital cafeterias, prison canteens and others. Restaurant is defined as a fir-profit foodservice operation whose primary business orientation involves mainly the sales of food and/or beverages to other individuals and small groups of guests. Restaurants exist in many different forms: they may have few or many seats; they may be free-standing or located in a shopping mall; they may offer fine dining at high prices or quick-serve at lower prices.
All and all, restaurants typically serve customers on-site, except for some restaurants do provide alternatives such as drive-through and/or take-away services. In order to be a winner in the restaurant business, one must have endless energy, enthusiasm, able to handle pressure, and most of all is like serving people. These traits must be inborn with the entrepreneurs or restaurant managers who wish to succeed in restaurant operation management. Further to these, there are many managerial skills have to be equipped so that they can manage and ensure the whole restaurant operation runs effectively and efficiently, which include planning, organizing, coordinating, staffing, directing, controlling, and evaluating. In fact restaurant operations require more than just that.
It involves several closely related and sequential management activities, which starts with menu planning and continues with purchasing, receiving, storing, issuing, kitchen production (preparation, cooking and holding), serving (moving final food and beverages products from production to service staff), and service (service staff delivering the products to the customers). All of these activities are related and thus each and every stage of activity will be affecting one another in the effectiveness of the overall operation. Some of the restaurant operation activities involve general business management knowledge such as managing human resources, accounting and financial management, legal aspects, and engineering or facilities maintenance. Nonetheless, there are also several restaurant-specific management activities which are extraordinary to the restaurant industry, such as sanitation, food and beverage production, menu planning and design, pricing and evaluation, and the need for standard recipes.
One may think that what a restaurant manager needs to know is all about managing, in fact it involves more than that. A restaurant manager needs not just to have high managerial skills, but also required to be good in people skills. Restaurants are one of the major components in the service industry, and being a good restaurant manager is about to represent the whole restaurant and responsible in presenting its best image possible in front of all potential customers. In short, restaurant managing is never an easy task to be handled well, however if one is able to manage the entire restaurant operation in proper order with high efficiency, this could be one of the most exciting industries to work in. METHODOLOGY
It is very crucial to get the appropriate and reliable information in order to produce a great piece of informative work. Thus in order to obtain the right and informative data, the proper methods must be engaged. We have chosen the following methods to gather the information needed for the project, which are as follows: 1) Field Research In order to fulfil the assignment criteria and to obtain the necessary information, we have conducted several observation sessions on different restaurants which are serving the similar cuisine, i. e. American food in town. The restaurants are Upperstar Grill & Bar @ Lintas Plaza and Party Play Lifestyle Cafe @ Lintas Plaza.
Through the observation, we have a brief understanding on the overall restaurant operation management system for restaurant which serves American cuisine. 2) First-hand information and primary data collection (Desk research) In completing this assignment, we have collected some useful resources and information found from management books and references available in the library of our college. 3) Internet Research From the usage of internet searching, we were able to find links and secondary information that help us to understand more about the food and beverage management, particularly in restaurant operation management. The Restaurant – Jersey’s Restaurant Opening a restaurant is a huge project with many different tasks and jobs to be fulfilled before the day comes when you actually launch.
We experienced how other restaurants operate and manage by making sure that all tasks undertaken, all are under control and suppliers / contractors are a source that could be relied on. There were a lot of ideas that came up to perfect the concept of opening a American restaurant, the names were endless as it was vital because the names that are chosen would either attract customers or could not be acceptable. After a long period of list, Jersey restaurant was chosen as the name from the inspiring book ‘Celebrity Chefs of New Jersey. ‘ The book portrays stories of one demanding New Jersey chef once tied his cooks to the stove by their apron strings.
Celebrity Chefs of New Jersey peeks into the kitchens and the lives of some of the most famous chefs in the Garden State, where foodies and other gourmands will discover passions, kitchen secrets, life lessons, and signature recipes but, for the most part, New Jerseyans looked across at the bright lights of the big city, wistfully yearning for a table in glamorous Manhattan. However, the most sought- after tables and have the best seats in the house. They can dine frequently and dine well, with a smug sense. This casual dining restaurant is also a restaurant which holds the concept of serving American cuisine and serves alcohol and non-alcohol beverage which are popular among the locals as they crave for difference in the variety of food served. Jersey’s restaurant operation time is from 10am-12 am every day. The restaurant itself can hold a total sitting capacity of 80 pax, which is suitable for a family theme, or concept that is best for families, occasions, gatherings, and parties.
The restaurant itself contains a relaxing and quiet atmosphere, even the layout design itself contributes to the theme that could be seen from the seating and arrangements of the tables, which are in groups of four and six. Restaurant name There were endless of ideas that came up for the name of the restaurant that suits our concept of a so many names have been thought after and among all the famous names, we decided to choose over Jersey’s restaurant as our restaurant’s name. A restaurant chosen from the inspiring book ‘Celebrity Chefs of New Jersey. ‘ The book portrays stories of one demanding New Jersey chef once tied his cooks to the stove by their apron strings.
Celebrity Chefs of New Jersey peeks into the kitchens and the lives of some of the most famous chefs in the Garden State, where foodies and other gourmands will discover passions, kitchen secrets, life lessons, and signature recipes but, for the most part, New Jerseyans looked across at the bright lights of the big city, wistfully yearning for a table in glamorous Manhattan while watching their favorite team playing on the baseball field cheering for their team to win. However, the most sought- after tables and have the best seats in the house. They can dine frequently and dine well, with a smug sense. Concept It is said that image holds the key to success in life.
It also plays the same role in the selection of the concept in the restaurant, with the perfect image and the proper concept chosen are essential to a better attraction. But in order to attract the attention of the customer and not conveying other messages. There were a lot of ideas generated in selecting the proper concept of our American restaurant. We decided to choose a name that signifies it all, Jersey’s restaurant. A themed American restaurant that sells the theme by its name, as New Jersey is located in the heart of all baseball fans and also the heart of the cooking industry, we came up with the concept of combining two concept of both cooking and baseball fans together in a place where it is suitable for them to gather with families, friends, and occasional gathering.
Reasons for Selling the Special Menu The special menu is designed to be suitable for all the meal periods, including brunch, lunch, afternoon tea, dinner, as well as supper. All the food items offered in the menu is planned based on the high market demands for western cuisines, particularly in American food. We have discovered that due to the influence of Western culture in Malaysia society, many people are very receptive about mid-scale American food such as Burgers and Steaks. Nevertheless, as we are one of the commercial-type of foodservice establishments, gaining highest profit possible will always be the main agenda of the whole restaurant operation.
In order to attract most market segments in the Malaysia society possible, we have designed an All-time A la Carte Menu which consists of various varieties of popular American food with reasonably priced to cater for most of the people, including the low-medium class people. The menu is divided into two main sections, food menu and beverages menu. The food menu contains a total number of 6 courses, including desserts. In the progress of planning the menu, we have conducted market research on the most preferred American food by the locals and have taken all the local preferences for western taste into consideration, in coming up with all the dishes to be included in the final menu production. All the food items included are 85% based on the most preferred American food ranking derived from the locals. 5% of the food items are which we find that they have potential to become acceptable and future popular menu items once they are being upsold effectively. Moreover, all our menu items are priced individually yet definitely within affordable range for all classes of market clientele, which we aim to cater for both local community as well as foreign tourists. The menu is designed to be suitable for all meal periods and any kind of social occasions, by taking all customers’ requirements and expectations on eating out into careful consideration. In order to be able to cater for as many market segments as possible, it is very important that we design our menu to attract both dining market and eating market in the local area.
Thus to achieve both visions, we have planned to incorporate typical standard recipes and extraordinary dish presentation styles for all our menu items. This objective is to ensure that we keep our customers satisfied and impressed with both our food taste and uniqueness without having to pay any extra. By practicing this belief, we are able to provide all customers with some upper-class dining experiences despite maintaining our pricing method at mid-scale pricing level. In addition, we have also taken the importance of menu varieties into consideration, as it is the utmost importance that we cater food and beverages based mainly on local preferences even though we are serving foreign cuisine, i. e. western cuisine.
We have realized that the needs of combined delicacies served in a restaurant instead of a single ethnic style restaurant, which the former is far more desired for the local eating market preference. Thus we do not served solely only typical western cuisine, but we have also included some popular Italian dishes such as pasta and pizzas to be able to provide multi-choices of food courses to our customers. Menu Merchandising The effectiveness of how a menu is being introduced and merchandised to the customers can greatly affect the customers demand for the food and beverages offered in the menu, as well as influence the customers’ choices of menu items and thereafter affect the sales mix of the restaurant.
The menu is no doubt the utmost vital selling tool for every foodservice establishment thus it is very important that all the aspects regarding menu structuring are well planned, in terms of general presentation, cleanliness, legibility, size and form, layout, content and accuracy. Menu merchandizing involves methods of which the restaurant practices to fully utilize the menu efficiently to optimize the sales and business. Once customers have entered the establishment, it means they have decided to dine in in that particular restaurant, what they concern next are their subsequent decisions to which particular aspects of the product they will choose.
Therefore it is very important that at this point the sale merchandizing of the restaurant fully support the customers’ first decision which is influenced by the external advertisement campaign held. First of all there is without doubt that we will definitely design our restaurant menu in a colourful and attractive layout in order to attract customers’ attention and stimulate their appetite by the sight sensation, which also to achieve a sense of consistency and totality in respond to their positive pre-conceived ideas of the restaurant which they have chosen to dine in with. Besides, we will also conduct thorough discussion with the head chef employed in regards to the signature dishes of the restaurant and make some indication beside the few particular menu items so it will become the “star” items in customers’ choices.
This is believed to have some psychological effect on customers’ choices, thinking that the menu items must be really delicious to become our signature dishes or recommended by the chef itself, and thus worth to be ordered. Nonetheless in order to make sure this method works to merchandize our menu, we must always keep the food and beverages quality under control for every serving to maintain the consistency of taste and services. Secondly we have to think of some effective ways to merchandize our menu to the customers, or else it is useless for the menu to be nicely designed but not being merchandized efficiently. One of it is through setting up floor stands at the waiting or reception area where the customers will be when they first enter the premise. They will have a chance and time to read the notices or menus on these stands.
The merchandizing items placed on these floor stands will be kept attractive and always up to date. This is also a good chance to show the customers of our menu, especially to introduce about the selected specialties of the day or promotional menu. Another effective way would be putting up posters in where they can be appearing to the customers, for examples the side glasses or walls beside the entrance of the restaurant, reception area, in the restaurant dining area, as long the positions are strategic and convenient for the customers to read. The content of posters of course will usually consists of the signature dishes selected from the menu with its prices, which are appealing enough to retain the customers’ attention.
Besides, we believe that one of the success factors for those fast-food establishments is the usage of illuminated wall displays they used frequently to convey the menu items. These wall displays are planned to be put up on top of the walls above the dispense bar, kitchen entrance and food pick up counter. The colourful photographs of the food items displayed together with some basic description and prices will definitely gain the customers’ attention when they are within the establishment compound. We would also design a compact version of menu which will be printed in a leaflet size to be placed as tent cards on every dining table as well as on the reception area and cashier counter. Tent cards are usually used to promote special menu or promotion food items in the restaurant.
It is seen as a valuable merchandizing tool as customers will almost inevitably pick up and read at some point during the meal and some may take away for future reference. In our believes, we want these tent cards to be not only for promoting special menu items, but also to be regarded as an useful advertising tool, i. e. menu leaflets for future reference and take away orders, or even to be passed around from one to another. Last but not least, which it appears to be one of the most effective menu merchandizing methods, is personal selling (a. k. a. upselling) by the service staff. All the service staff employed will be given sufficient training to make sure that they are all familiarized with the menu and able to promote and upsell possibly all menu items during every order taking with the customers.
The persuasive power of a skilled human is always far more effective than a beautifully designed menu or any kind of menu displays. Type of Service Besides environment ambiance, menu varieties, and food and beverage quality, another important aspect that helps to form customers’ first impressions about the restaurant would be the service quality of the service staff. Every interaction formed between the service staff and the customers at every stage of the meal and its follow-up will be one most significant factor in the customers’ total dining experience. Services are as essential as food and beverages product served, as it is also part of the product offered in every restaurant.
Thus in order to make sure that our customers are satisfied with our services provided as much as with the food and beverages they enjoyed in our restaurant, we have decided to engage the classic American table service in which the customer’s meal is portioned and plated in the kitchen, then brought into the restaurant dining area by the service staff and placed in front of the customer. American service is selected as we have to take the menu prices into account, which based on the price range we have chosen, American service is the most suitable service type that does not require much of complicated service skills and yet the customers’ comfort and needs can be satisfied at all time.
Despite our service staff basically only have to welcome and seat the customers, show them menus, make food suggestions and take orders, deliver food and beverage products to the customers, answer to customers’ basic needs, deliver bills, and greet them out after meals, they are still required to be equipped with basic yet important customer service skills. Therefore, we will be providing advance service training to all the service staff prior to the opening of the restaurant. We believe that every personnel understand the basic service tactics and thus our training will be focusing mainly on suggestive selling during order takings and communication skills.
Nevertheless, we will still allocate a fraction of time to help the employed service staff to familiarize with our basic waiter’s job responsibilities. Service Equipment The following equipment are those that will be used by the service staff in the front of house (FOH) throughout the customers’ dining experiences. The equipment consists of tray, dumb waiter, cutleries, side station, and glassware. The service provided that completes Jersey’s restaurant is the television sets that sells the concept of family and friends gathering to watch the baseball game. CutleriesGlassware Dumb waiterTray’s The service provided that completes Jersey’s restaurant is the television sets that sells the concept of family and friends gathering to watch the baseball game. Training
The first step in developing talented employees is to recruit and hire the right individuals. It is a process that overrides the objective of how hospitality organization goes about training, developing and appraising their associates. These processes are designed to ensure every skill is sharpened and the organization’s associates are fully tapped. There focus will be a substance of training and development, by then it will be a focus on how organization can properly evaluate associates and create follow-up plans for ensuring that everyone has an opportunity to employ because of his or her talent. Training is the process of providing associates with specific skills and helping them correct deficiencies in their current performance.
The reason why trainings are conducted by the managerial level is because firstly, it is to reduce and preventing managerial obsolescence by keeping individuals up to date and by increasing the overall effectiveness of the managerial force. The typical type of training that is conducted in Jersey’s restaurant are; Skill training Skill training are designed to teach trainees how to do things such as serve tables, how to handle a reservation or deal with customers problem. This training typically provides the participants with a series of do’s and don’ts so that they leave the clear understanding of what they need to know and how to use this information.
Team Training Team training is designed to promote effectiveness in the restaurant and effectiveness of intragroup and cooperation between staff’s in the restaurant. The high quality service is more often a result of effective team performance. This training focuses on a number of critical behavioural areas, including the ability to communicate well, willingness to cooperate with others, and the ability to put group goals ahead of individual goals for the restaurant. Upselling Training Upselling is a very important marketing tool that can help to boost up the business sales if this skill is fully utilized by the service staff during the meal services.
First of all, the customers benefit and learn better about the menu items and can experience better food choices to complete a satisfied dining experience. Some good service staff may be even tipped by the customers if they have done a great job in suggesting good menu items. In returns, the restaurant benefits from the additional revenue generated from the suggestively sold high contribution margin menu items. Thus during the training, the service staff will learn how to: * Familiarize with all the menu items and its description and ingredients used * Be descriptive during suggestion giving * Show excitement about the items being suggested; make personal recommendation on menu items of self-preference * Speak clearly and be brief but concise * Be prepared to answer any questions Do not mention selling price during initial description unless it is a promotion, but do answer if the customers request for it Most of the time customers would appreciate opportunities to learn more about the products and services available, to help them to make the best food choices for excellent dining experience. Therefore this is an encouraging belief for all the service staff to be prepared for upselling with enthusiasm and sincerity. Organization Chart Job Responsibilities Executive Chef * Responsible for the entire food department (kitchen) * Plan out weekly duty roster for all kitchen crew * Organising, managing and motivating all kitchen crew Preparation and distribution of all daily meals according to restaurant menu * Responsible for daily menu explanation meeting with all kitchen crew * Responsible for the implementation and maintaining the standard of Exquisito Grill and Bar food department * Responsible for all food purchase orders in cooperation with the Restaurant Manager * Responsible for organisation of checking all food supplies * Responsible for the correct handling and storing of food stock, cleaning products, equipment and utensils in the kitchen * Responsible for the maintenance of cleanliness, hygiene and tidiness of kitchen; monitoring the implementation of proper appearance and personal hygiene habits of all kitchen crew * Responsible for food cost controlling and maintaining Responsible for providing continuous training to all kitchen crew * Active participation in managing the food department (kitchen) * Regular presence in the restaurant dining area to obtain feedback from customers and make adjustment or improvement in cooperation with the Restaurant Manager under owner’s acknowledgment Sous-chef * Co-responsible for the entire food department (kitchen) * Assists the Executive Chef whenever necessary * Assistance in organising, managing and motivating all kitchen crew * Preparation and distribution of all daily meals according to restaurant menu * Co-responsible for all Executive Chef’s responsibilities and duties * Responsible for taking in-charge of the entire food department during the Executive Chef’s off day Chef de partie * Responsible for a section (deep fryer) in the kitchen Preparation and distribution of all daily meals according to restaurant menu * Assistance to the Executive Chef in checking food stock and ordering food supplies * Co-responsible for the handling and storing of food stock and equipment in kitchen * Co-responsible for the maintenance of cleanliness, hygiene and tidiness in kitchen Kitchen Helper * Assistance to the chefs in food preparation * Assist in setting up the dishes before serving to the customers * Assist in preparing the ingredients to ease and speed up the food preparation process * Responsible for distributing the ready-to-served dishes to the food pick-up area * Co- responsible for the daily set-up (mise-en-place) of kitchen * Responsible for maintaining the cleanliness, hygiene and tidiness of the kitchen General Cleaner Responsible for the daily dish-washing of all kitchen equipment and utensils, cutleries and plateware of the restaurant * Responsible for maintaining the cleanliness, hygiene and tidiness of the kitchen, especially the dish wash area * Responsible for the daily cleaning of the kitchen * Assists the Kitchen Helper in preparation of food ingredients during restaurant set-up (misc-en-place) * Assisting the Executive Chef with the ordering of cleaning products * Responsible for the proper storage and handling of cleaning products * Responsible for the garbage separation and disposal as instructed Restaurant Manager Friendly, efficient and professional service in the restaurant to the maximum customers’ satisfaction, as well as ensuring the smooth restaurant operation with adherence to Exquisito Grill and Bar standards. Responsibilities: Responsible for the entire restaurant dining area and dispense bar section and assure every sections is ready for excellent service at all time * Plan out weekly duty roster for all crew in restaurant dining area and dispense bar section * Organising, managing and motivating all service staff in restaurant and bar * Responsible for the maintenance of cleanliness, hygiene and tidiness of the entire restaurant; monitoring the implementation of proper appearance and personal hygiene habits of all service staff * Responsible for providing guidance to service staff on on-job and personnel problems * Handles all misunderstandings and divergences occurring with customers efficiently * Greet and welcome customers sincerely and ensure their maximum satisfaction and comfort * Responsible for finding recruitment sources Assistant Restaurant Manager * Assists to the Restaurant Manager whenever necessary Assistance in organising, managing and motivating all service staff in restaurant and bar * Co-responsible for all Restaurant Manager’s responsibilities and duties * Responsible for taking in-charge of the entire food department during the Restaurant Manager’s off day * Handles all misunderstandings and divergences occurring with customers efficiently * Responsible for reporting to the Restaurant Manager of the restaurant daily operation and situations Supervisor * Assists to the Restaurant Manager whenever necessary * Assistance in organising, managing and motivating all service staff in restaurant and bar * Co-responsible for all Restaurant Manager’s responsibilities and duties * Handles all misunderstandings and divergences occurring with customers efficiently Captain * Responsible to be in charge of waiters’ performances * Responsible to lead the waiters in services * Responsible for ensuring a smooth operation of every sections in the restaurant dining area Waiter
To guarantee friendly, efficient and professional service in the restaurant to the maximum customers’ satisfaction possible with adherence to Exquisito Grill and Bar standards. Responsibilities: * Preparation (misc-en-place) and clearing (closing) of the restaurant dining area, equipment and food as instructed * Responsible for taking food and beverages orders * Knowledgeable in menu items and responsible to provide brief explanation and recommendations on food choices – upselling skills * Responsible to serve customers meals and ensure their requests and needs are attended at anytime * Responsible for presenting bills to guests * Responsible to ensure customers’ comfort Chief Bartender Responsible for the daily set-up (mise-en-place) of dispense bar, professional preparation of beverages, as per predefined recipes and standards * Responsible for the entire dispense bar * Ordering beverages in cooperation with the Restaurant Manager * Organisation of loading and checking of beverages supplies * Responsible for the cleanness, tidiness and hygiene of the entire dispense bar Bartender * Co- responsible for the daily set-up (mise-en-place) of dispense bar, professional preparation of beverages, as per predefined recipes and standards * Co- responsible for the cleanness, tidiness and hygiene of the entire dispense bar Assistant Bartender Assistance in professional preparation of beverages, as per predefined recipes and standards * Co- responsible for the cleanness, tidiness and hygiene of the entire dispense bar * Responsible for the daily dish-washing of all dispense bar equipment and restaurant glassware Cashier * Responsible of the register: cash and credit card transactions and balancing the register at the end of the shift * Responsible for the cash flow during the shift * Also co-responsible to welcome and greet guests sincerely CONCLUSION Upon the completion of this proposal report, we have learned about all the necessary details what restaurant managers must know in order to operate a successful restaurant business. It has given us a thorough overview in regards of the restaurant operations management and brought us to a better understanding of all the aspects involved in managing the restaurant challenges.
By coming up with a detailed restaurant set-up proposal ourselves, we have learned how to plan a menu and price all the menu items accordingly and appropriately, how to sell the menu with proper menu marketing and merchandizing plan, which type of service is best suitable for American ethnic restaurant and relevant training, who to be employed to make up a good organization chart and efficient restaurant operation, and how to design a restaurant layout plan corresponding to the concept chosen. Every detail involved in each and every stage of planning and implementing has opened up our eyes to a broader idea of how foodservice operation management should be in reality. Last but not least, we are confident in our proposal for the new American ethnic restaurant that with every aspect carefully measured and planned before any business operation and implementation, this will ensure a smooth and efficient restaurant operational system when the restaurant business finally starts in three months later. BIBLIOGRAPHY
Books Ninemeier, J. D. & Hayes, D. K. (2006), Restaurant Operations Management: Principles and Practices, United States, Pearson Prentice Hall. Davis, B. et. al. (2008), Food and Beverage Management (4th Edition), Oxford, Butterworth-Heinemann. Restaurant Operation Management (ROM) student notes, Asian Tourism International College. Websites http://wps. prenhall. com/chet_ninemeier_restaurantop_1/32/8378/2144851. cw/sitenav/index. html http://www. foodservicewarehouse. com/education/restaurant-operations/default. aspx http://www. businessoftware. com/DemoDownload/Restaurant/rest_man. pdf http://www. nyc. gov/html/imm/downloads/pdf/OLD-ROM. pdf