Essays on Operations Management in the Restaurant - Type of Layout and Its Objectives Coursework

Tags: Order
Download full paperFile format: .doc, available for editing

The paper “ Operations Management in the Restaurant - Type of Layout and Its Objectives” is a meaty variant of coursework on management. Jacka and Keller state that the restaurant as a service provider, courtesy towards customers is very vital to the survival of the organization. Courteous gestures towards the customer provide them with invaluable experience that they will always want to recur and hence the frequent visits to the restaurant. At this stage, the waiter (ess) welcomes the customer and guides them to the lounge section of the restaurant.

Afterward, they are provided with the menu where the waiter takes their order. This process will take at least 5 – 10 minutes. The waiter/waitress can assist where the customer seeks clarification on the items on the menu. Stage 2:At this stage, the waiter takes the customer’ s order and notes it down for placement on the waiting list. The customer’ s name is booked at the counter and the order is forwarded to the kitchen and placed on the waiting list. It is at this stage that the customer has to wait for a few minutes, at most 15 minutes in a highly efficient restaurant as the order is being processed.

As an executive restaurant, the customers are provided with refreshments and other forms of entertainment while still at the lounge to safeguard their patience as their orders are being prepared. Stage 3:Once the order has been processed, the chefs present it to the onstage entities that call out the customer’ s name for the order to be delivered. In turn, the waiter involved with the customer goes to the lounge, calls the customer and guides them to a table for them to receive their order.

Once they arrive at the table, the customers are provided with hand towels for them to clean up their hands as the order is being delivered. Eventually, the order arrives and the customers enjoy their meal. As they enjoy their meal, the customer can order drinks and beverages as part of their consumer activities. This requires the waiter to receive the customer’ s order for drinks and present it to the onstage personnel for processing. The order is forwarded to the backstage units that ensure the processing of the customer’ s order according to their specifications.

After processing, the ordered drinks delivered to the counter and the waiter eventually delivers them to the customer. The preparation of the drinks takes almost 3 minutes before they are actually delivered to the customer. Stage 4:After enjoying their meal and drinks, the customers have to leave the restaurant and create room for other customers willing to use the restaurant’ s facilities. The payment of the bill can occur in two modes whereby the customer can either request the waiter to bring them the bill and pay before they leave or pay the bill at the till as they leave.

This is the final stage of the process as the customer pays for the services they have received at the restaurant. The customers receive their bill and in turn settle the bill through their preferred means. In case the customers want to take away some of the meals offered at the restaurant, the meals are nicely packaged and a waiter assigned to deliver the package to the customer.

Download full paperFile format: .doc, available for editing
Contact Us