Essays on Hospitality Food and Beverage Management - Bryans Restaurant Case Study

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The paper "Hospitality Food and Beverage Management - Bryan’ s Restaurant " is a perfect example of a business case study. This report explains the various components behind successful restaurants and links them to the case study of Bryan’ s. Bryan’ s restaurant needs transformation in order to maximize its profits and reduce customer complaints. The report gives effective restaurant management practices that enable sustained economic growth. It has also come up with effective management conclusions that relate to any restaurant business. The report explains why customers are important and why proper purchase and storage procedures need incorporation in business.

Poor procedures result in food-borne illnesses that might be costly to the business. It also explains the importance of practicing food safety measures and the management of hazards within the working environment. Problem definition According to the case study, Bryan’ s restaurant is successful but still receives customer complaints and is not performing to its expectation. Therefore, the management needs to know the proper changes to incorporate in order to maximize revenue. Introduction In the restaurant sector, the purchase process has traditionally constituted much labor, paper and pencil, long duration, monotonous routine.

It requires knowledgeable buyers, potential sellers and a complete set of inventory and audit procedures. Restaurants need to regulate purchase processes to contain costs while increasing productivity. Inefficiency in purchasing procedures can result in inflated costs of goods hence negatively affecting the bottom line of the business (Kasavana, 2005). Most successful restaurants portray great customer service. Customers are the lifeblood of the restaurant business and in their absence, failure occurs. The goal of enhancing customer service quality is a factor every restaurant should incorporate. Ensuring the customer feels special is essential and it is easy to provide and sustain such great customer service (Miksen, 2013).

References

Bertsimas, D and Shioda, R., 2003. Restaurant Revenue Mangement. Available at http://www.mit.edu/~dbertsim/papers/Revenue%20Management/Restaurant%2 Revenue%20Management.pdf

Cool handle., 2013. Business Plan. Available at http://pcmacshop.net/business-plan/ Cornell University. Certificate Program in Foodservice Management

Harrison, J. P., Operating a Successful Restaurant. Available at http://home.snu.edu/dept/tulsa/snuie/Harrison.pdf

Kasavana, M., 2005. E-Procurement: Strategic Sourcing for Restaurants. Available at http://www.hospitalityupgrade.com/_magazine/magazine_Detail-ID-272.asp

Miksen, C., 2013. How to improve customer service in a restaurant. Available http://www.ehow.com/how_6402113_improve-customer-service-restaurant.html Parsa, H. G., Self, J. T., Njite, D. and King, T., 2005. Why Restaurant Fail. Cornell Hotel and Restaurant Administration Quaterly, 46, 304-322. E

Queensland Government. Division of Workplace Health & Safety. 1999. Workplace Health and Safety in the Fast Food Café & Restaurant Industry. Available at

http://www.qast.org.au/Portals/0/PDFS/gde40v1.pdf

Saporito, R. The Dining Service Quiz Reveals. Available at

www.restaurantreport.com/pdf/dining_service_quiz_restaurant_report.pdf

Sushi & Asian Cuisine. 4 Recommendation so far. Available at

http://diningverse.com/sushiasiancuisine/recommendations

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