This saves time significantly in the food, sauce, and oil preparation area, and provides more space to customers who are getting their food prepared. • Add more tables for more people to sit in the empty spots close to the entrance. This will allow having more seating in the restaurant and bring in more customers in busy days. Control & Feedback: • A weekly meeting will be arranged to evaluate how much time it will take for customers to have their food prepared in the new proposed design. • The management will keep Monitoring the restaurants progress and financial costs.
Castle’s Family Restaurant Business Plan: Stage I Franco Pacheco HRM-340 Prof. Ficken Devry University January 8, 2013 INTRODUCTION We have been approached by Mr. Jay Morgan, the Operation and Human Resources Manager for Castle Family Restaurants; an eight restaurant chain with approximately 300-400 employees, located in Northern California. Mr. Morgan travels each week to each of the eight restaurants to perform his functional payroll responsibilities, oversee and manage employee’s functions. Mr. Morgan would like to reduce his travel time mainly due to the gasoline increasing costs. We as a Human Resources Consultant can help Mr. Morgan to improve his HR tasks in order to eliminate some of his traveling time allowing him to do part of his HR tasks from his office. BUSINESS ASSESSMENT Mr. Morgan is the Human Resources Manager for Castle’s Family Restaurant based in Northern California, which has
Virtual Organization Identify the key stakeholders and their roles needed to achieve the organizational goals, and recommend the collaborative interactions among the key stakeholders to facilitate the organization’s success Kudler fine Foods, this is Kudler fine foods Stakeholder Analysis We do have some stakeholders that we monitor. We view stakeholders as those entities, internal or external, who could affect our organization or be affected by our organization. The following list is not inclusive, but ones that we do keep in mind: ? ?Staff – Our team of clerks and shelf-stock individuals are critical to our operation. Although Kathy visits each store, much of her time is spent doing back-office work so the staff members are really the ones
Week 8 System Evaluation Paper Kenneth McDougald IT/205 September 21, 2014 Christyn Wright System Evaluation Paper Information technology systems are designed to make businesses run smoothly and at optimal performance. These systems differ depending on the business that is utilizing them. An example of this would be the logistical systems for Burger King versus those in use by Fed Ex. Fed Ex uses a system that tracks a package throughout its journey from sender to recipient at every step of the way. This system allows for customers to have up to date information on when delivery is going to take place.
1. In order to make the stewards more flexible, Starwood can create a more fluid schedule for each steward. The schedule begins by assigning the stewards to kitchens according to forecasted standards. They may be assigned based on kitchen proximity, tasks to be done, stewards expertise, etc. If schedules need to be adjusted due to unexpected daily demands, stewards will check the schedule throughout their shift.
Balanced Scorecard Organizations and upper-management often use a Strengths, Weaknesses, Opportunities, Threats, and Trends (SWOTT) analysis model to concentrate on the company’s competitive advantages, their possibilities, evaluate how to improve susceptibilities, and avoid coercion. Organizations depend on SWOTT analysis to remain successful in their industries. For a business to be successful and sustain their performance, the entity is obligated by their external environment to generate strategic objectives and constantly evaluate its vision and mission. Organizations must reflect on their mission and vision frequently to assess each for validity, consistency, and making sure the objectives are components useful to the desired vision. Businesses require a tool to measure the execution of objectives.
Beth’s office is through the kitchen in the back of the store. The Paradiso’s mission statement is “To build a lifelong partnership of raving guest, associates and stockholders”. Her job is to order supplies, doing schedules, hiring employees, cooking, serving, counting the register at the end of the day and taking care of the store. Beth says her least favorite thing about her job is the turnover never having enough people to run the store. There are times that she has to be the manager and the cook at the same time.
This is achieved by a thorough understanding and awareness of the operation; excellent people skills; quick and effective decision-making; and thorough planning, organising and follow up. A Shift Manager is expected to spend 90% of their time working on the floor. In most restaurants, their role differs from that of an Assistant Manager in that they will not have additional responsibilities such as Managing Training; Scheduling; Planned Maintenance; P&L accounts to control etc. Reports to: Designated salaried manager. Supervises: Hourly paid employees.
The cyclical process of management is basically the process an event organizer goes through to plan a business event. This is how it works: Cyclical Process of management: The starting point of the cyclical process of management is to establish the context of the event by setting key objectives and aims. This helps to make sure everything is done to a certain standard, and helps to evaluate at the end if you have achieved what you aimed to achieve. For our task we were asked to prepare a plan for a business event. Firstly, we have to clarify the purpose of our event, and therefore, the purpose of me holding an event is to fulfil a criteria that is part of my BTEC assessment.
Week 4 Assignment 1: Employee Turnover Hospitality Industry Professor Danika Rainer HTM150 Marcia Dickens February 2, 2013 Employee Turnover The hospitality industry offers a wide spectrum of jobs and careers, down to the waitress at a restaurant. Most jobs at a hotel, restaurant or other establishments are considered part of the hospitality industry. Employee turnover may be quite high because usually the pay is very close to minimum wage and often times, the worker has to depend on reasonable tips in order to make a decent living. The type of a worker in the hospitality industry needs to be patient, resourceful and engaging. Customer service is an essential ingredient in the hospitality industry.