Communication Skills for Whitehaven Restaurant †Free Samples

Question: Discuss about the Communication Skills Whitehaven Restaurant . Answer: Restaurants as (Jack D Ninemeier; David K Hayes, 2006) point out are put up on two primary ideologies that are providing great food and offer the most outstanding service. The main problem is that some restaurant managers fail to graph out what explicitly they intend their facilities to look like or capitalize the resources to generate a robust service platform. It does not matter if one is prepared to build a restaurant or he or she has been up and owning one for several years, seeking for assistance from a hospitality specialistlike me can unquestionably accelerate the entire upgrading process of making the whole amenity presentable and even contribute to a positive impact on the business bottom line. Findings During my research process at a local restaurant at Whitehaven, I found out a few things which (Heather A Thames; Mary Lou Kiel; Pennsylvania State University. Department of Distance Education. Independent Learning Program.; Pennsylvania State University. School of Hotel, Restaurant, and Recreation Management., 2015) support, are the main pillars of the aforementioned principles. At first, I figured out that the menu had remained unchanged for the last five years. Besides, the facilitys kitchen was unpresentable and a little bit untidy. The waiting staff at the hall of the restaurant did have the suitable uniform, and even some of them had not covered their hair. In addition, the furnishing and decoration of the entire premise were unfashionable and hence unappealing to the eyes of onlookers. Everybody including the regular workers and managers appeared hostile and unfriendly. Furthermore, it took me more than twenty minutes before I was served. Discussion As (Melia, 2010) supports; the biggest critical success factor in a contemporary restaurant is quality control. Do the dishes on the restaurants menu all taste the way they should taste? Is the kitchen where foods are being prepared and dining room sanitation continuously in tip-top form? Do the business clients get a similar attention, experience, and quality of foodstuff every time they eat at the restaurant? While such questions are undoubtedly critical, what is even more significant is that managers and owners do not lock themselves in to perceiving of business quality control as just like any another item on the restaurant checklist of things they only need to respond to every quarter. The aspect of quality control is a continuing, routine effort, and as (Walid Youssef Montasser - Prof Dr. Abd Alhakim Al Manhawy, 2013) emphasize, it is not an obligation left exclusively to the business managers and/or owners to take care of. Because we are big believers in there always being a chance for development and upgrading here is how management at the local restaurant can advance their restaurant quality control and why they should start seeing it as a full-time team effort. Recommendations Here are the top 7 strategies I suggest restaurant managers at the local restaurant consider in order to develop their customer service as well as hospitality programs. Put it clear on what outstanding service entails for their restaurant and put it down on paper. Provide their workers with the tools that they require. Teach service on a daily basis. Hire employees with the heart for hospitality Offer outstanding services to their staff members so that they can provide excellent services to their guests Implement up-to-date restaurant management practices Distinct quality control from expenses In addition to the above suggestions, in this report, I have attached a sample meal plan which Whitehaven restaurant can put into consideration while designing their menu Conclusion As a restaurant consultant, I offer assistance meant to speed up the process of refining customer service. Nonetheless, it does not matter how experienced an adviser or business manager or owner is, customer service challengestake quite a considerable time to resolve. As such, passion, commitment, and patience are all vital in developing and cultivating prodigious service in your business. Bibliography Heather A Thames; Mary Lou Kiel; Pennsylvania State University. Department of Distance Education. Independent Learning Program.; Pennsylvania State University. School of Hotel, Restaurant, and Recreation Management. (2015). Principles of quantity food production: DSM 250: Dietetic Food Systems Management Program, School of Hotel, Restaurant, and Recreation Management, College of Health and Human Development. University Park, PA: Independent Learning Program, Dept. of Distance Education, Division of Continuing and Distance Education. Jack D Ninemeier; David K Hayes. (2006). Restaurant operations management : principles and practices. Upper Saddle River, N.J.: Pearson Prentice Hall. Melia, D. (2010). Critical Success Factors and Performance. THRIC Conference 2010, 100. Walid Youssef Montasser - Prof Dr. Abd Alhakim Al Manhawy. (2013, January ). TQM Critical Success Factors in Hospitality Industry and their Impact on Customer Loyalty, a Theoretical Mode. International Journal of Scientific Engineering Research, 4(ISSN 2229-5518).