...TYPES OF SERVICES PREFERENCES BY CUSTOMERS IN SELECTED RESTAURANT A Thesis Proposal presented to the faculty of the College International Hospitality Management University of Perpetual Help System DALTA in partial fulfillment of the requirements in Research 1 for the degree of Bachelor of Science in Hotel and Restaurant Management John Emmanuel Cauilan Krystlelyn Cruz Jhon Salvador De Luna Gabriel Magana Mikhail Mananquil February 2012 STATEMENT OF THE PROBLEM The Study will be conducted in order to determine the type of service preference by customers in selected restaurant. Specifically, it aims to answer the following questions: 1. What are the Different types of Services 2. What are the preferred types of services of the customers 3. What are the benefits of the customer in knowing the different types of services 4. What types of services is suitable to the age of customer 5. Is the Economic status of a customer affects the types of service they wanted INTRODUCTION Restaurants fall into several industry classification based upon menu style, preparation methods and pricing. Additionally, how the food is served to the customer helps to determine the classification. Historically, restaurant referred only to places that provided tables where one sat down to eat the meal, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older...
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...The Waiter Rule: What Makes for a Good CEO? Adel A. Davenport Indiana Tech The Waiter Rule: What Makes for a Good CEO? Bill Swanson, CEO of Raytheon, published a booklet titled “Swanson’s Unwritten Rules of Management” which listed 33 qualities of good leadership. Number 32 states, “A person who is nice to you but rude to the waiter, or to others, is not a nice person. (This rule never fails).” (Swanson, 2005) This statement has become known as the “Waiter Rule” and many current CEO’s and other corporate executives agreed with this rule. Fundamentally, the “Waiter Rule” indicates that how we treat seemingly insignificant people can provide pointers to our personality and priorities. Some may think the Waiter Rule is too simplistic to determine a CEO’s character but I believe it is an essential tool for useful insight into their character and to determine their ethical leadership qualities. Can it be that simple? How a person treats subordinates, such as a waitress or waiter, could determine if they have the qualities of a good CEO? Yes, I believe it should be that simple. Every manager should know the difference between right and wrong. They should have been taught to “treat other people the way you want to be treated” and “you get more flies with honey than you do vinegar”. History is full of quips and antidotes on how you should treat your fellow human beings. Upper management is no different than the janitor who cleans the offices. We all live in a society where we want...
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...GoodFood complements its relatively small volume flow of goods (food and beverages) with services (cooking, serving) thus it can be classified as a service organization with a limited flow of goods. More precisely as food and beverages are purchased and owned by the restaurant it can be classified as a service organization with a limited flow of own goods. 2. a. What risks inherent to this type of organization apply to GoodFood? Risks inherent to this type of organization include: - Insufficient quality or amount of ingredients which could lead to unsatisfied customers and loss of reputation and/or revenues - Most ingredients are perishable thus loss of value of ingredients occur if they are not used on time - Customers do not receive what they ordered (misalignment between customer orders and meals prepared) and therefore are dissatisfied and meals have to be returned and prepared again which means loss of assets - Incomplete documentation of waiters (when orders are not documented thus sales are not recognized) can lead to loss of assets and revenues - Incomplete cash collection by waiters lead to loss of assets Accounting Process Management 2 - 6 - - Theft of ingredients or cash by personnel leading to loss of assets - Since sales transactions are relatively simple personnel usually performs more than one duty (servers take orders, serve meals, and collect cash) which gives opportunity to fraud b. What risks are specific for GoodFood? Besides the above mentioned general...
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...defenseless, hopeless, lonely man, witnessing how this old man struggled to make it through the day, owning to the fact that he probably saw himself in him. Even though, not much is said about the older waiter’s life, he became significant because of how he constantly was consciously towards the old man, for that reason he tended to be queried, “What did he want to kill himself for… How did he do it?” (Hemingway 380). The older waiter did not discriminate the old man for his wealth due to the fact that he could relate to the old man; this is what many people struggle with, they become so unaware that do not take notice of the world they live in. Being prejudice towards other people by what they have, and by their appearance. This is what prevents a person to guide or advise someone that could benefit from it, however, through experiences and age people become alert. For instance, like the older waiter whom overcame his natural default setting, though, “[S] staying alert and attentive, instead of getting hypnotized by the constants monologue” (Wallace 2). The older waiter knew that there were people like the old man that were stuck in the deep darkness and for that he wanted to help in any way, for instance, “Each night I am reluctant to close up because there may be someone who needs the café.”(Hemingway 382). If his way of helping was through the café, he would gladly wait for these kinds of people because he knew how it felt to be stuck in a hole and how there are not many people who...
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...1. When the restaurant (or any businesses) really knows its customers, and server them well, he customers generally respond by coming back and eat more from that restaurant, which come under customer and supplier intimacy. Taking an order with the paper pad not the issue for the waiters, but the things start after taking the order when the waiters walk all the way to the kitchen and if the chefs couldn’t read what is written then the food might be delay and even the food might be wrongly served to the customers. James can know what happened to the customers and whether they are happy or not by distribute a satisfaction form to the customers after they finish their food, or even he can launch that through the web site to write him a a direct email notifying him about any issue that the customer face. 2. Input will be the order that the waiters writing it in a piece of paper. The process when the waiters take the order to the kitchen to prepare the order and finally the output will be the food. Now the feedback will be the customer’s opinion about the services and the food and from the feedback James will also be able to know how is efficiency in the restaurant. 3. Lets define the business process first to link it with the Yas International restaurant, its set of logically related tasks and behaviors that organization develops over time to produce a specific business results and the unique manner in which these activities are organized and coordinated. Now the restaurant...
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...14 February, 2011 To Mr. Navid Ahsan Chowdhury Course Instructor Department of Tourism & Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions...
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...ASHLEY AND HER FRIENDS IN A VACATION Ashley and her friends wants to go in a vacation. So, they decided to go to Boracay. (At the airport) Ashley: Where do you want to check in? Jessica: I heard La Carmela de Boracay is a good place to visit. Would you like to see? Ashley: what do you think guys? Melody: Let’s go! (They took a cab to La Carmela de Boracay.) (At La Carmela de Boracay) Doorman: Good afternoon, Ma’am. Welcome to La Carmela de Boracay. Nicole: Good afternoon. (They go to the Front desk.) Front desk officer: Good afternoon, Ma’am. Welcome to La Carmela de Boracay. I’m Simone. How may I help you? Nicole: We would like to see what the available rooms? Receptionist: Let me check for a while, Ma’am. Nicole: Ok, Simone. (After a few minutes) Receptionist: Our available rooms for now Ma’am are the suite room and the quad room. Nicole: What’s in your suite room? Receptionist: Suite room has 2 rooms with 1 queen size bed and 1 double size bed in each room. It also has kitchen and living room. You can also enjoy the sea side view. The bathroom has bath tub. Nicole: How much is that? Receptionist: It costs P11, 500 per night and meal is not included. Nicole: What do you think guys? Kimberly: Simone, how about the quad room? How much is that? Receptionist: The quad room costs of P8, 700 per night and the meal is not included. It has 1 queen size bed and 1 double bed. And its city view. Melody: Guys, I think the suite room is much better. Though...
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..."A Clean, Well-Lighted Place" Two waiters in a café in Spain keep watch on their last customer of the evening, an old and wealthy man who is a regular at the café and drinks to excess. They discuss the fact that he tried to commit suicide the week before, but that it could not have been over anything important because he had plenty of money. The old man asks for another brandy and one of the waiters brings it to him. The two waiters discuss their customer further, saying his niece found him hanging himself and cut him down to save his soul, and that without a wife he must be lonely. One of the waiters is younger than his colleague is, and expresses impatience to close up the café and get home to his wife. The other one, a middle-aged man, defends the old man, saying that he stays so late at the café every night because he has no one to go home to. Finally, the young waiter refuses the old man’s order for another drink, and the man pays and leaves. The two waiters close up the café and the middle-aged one again rebukes the other, saying he should have let the old man stay. The middle-aged waiter says he understands the old man’s reluctance to leave, and that he is always hesitant to lock up because someone may “need” the cafe because it is clean, well lighted, and overshadowed by the leaves of trees. The young waiter boasts that he has everything: youth, confidence, and a job. The middle-aged waiter says he and his colleague are indeed different, and that he himself lacks...
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...GoodFood GoodFood is an organization that runs two restaurants located in the same building: Royal, with 100 seats, and Premier, with 400 seats. These restaurants each have a clearly separated entrance, with reception, wardrobe, etc. Each restaurant has its own manager, who is responsible for running the restaurant and its financial results. Under the leadership of the general manager, the following departments are in place: - Purchasing (4 employees) - Storeroom and cold store (6 employees) - Central Kitchen (25 employees) - Accounting department, including computer department (6 employees) - Financial department, including Central Cash Desk (4 employees) - Household service (cleaning, maintenance, etc.) Royal Royal is an exclusive à la carte restaurant, which has recently been awarded a Michelin star. The menu changes weekly and depends on the season. To dine at Royal, both individual guests and groups need to book in advance. Groups can also hire the entire restaurant. Depending on the size of the group, the time, and the day of the week, groups can get a discount, or may need to pay a surcharge on the regular menu prices. Groups that hire the entire restaurant always need to pay a surcharge. Royal accepts cash payments, credit card payments, and payments on account. For payments on account the payment term is 30 days. Royal’s attendants are employed on a permanent basis (25 employees in total). Premier Premier is a restaurant where one...
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...The type of philosophy Sartre’s existential metaphysics focus on includes 1st order ethical issues and focuses on analytic ethics, contrasted with analytic philosophy. This is important because when we do existential metaphysics, we don’t treat metaphysical questions as purely theoretical ones. We’re actually interested in getting a proper understanding of what we, and the world we inhabit, are like. The 1st order ethical question asks what to do or be in a certain kind of situation- Sartre uses his answer to give a picture of Human Nature. The cosmic question states: “how can one bring into one’s individual life a recognition of one’s relation to the universe as a whole, whatever that relation is?” Sartre answers this by saying that the cosmic question has no answer, but his sense is that the absence of an answer, even if we aren’t aware of that, is something palpable in our lives and needs to be addressed and we need to cope with it. His idea of human nature is really an exploration of how we should deal with the fact that there is no answer to this cosmic question. For Sartre, to understand the structure of this world as a whole, one has to understand the place consciousness has in the world. He continues to emphasize that our consciousness is what makes us distinct, makes us human. Intentionality, self consciousness, self-determination, and their interconnectedness. Firstly, let me iterate that “intentionality” is being used in a sense NOT related to one of its meanings...
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...Scenario 1 Quarterback vs Opposing Player The tort actions caused by the opposing player during the football game were intentional. The reason is because the opposing player did try to tackle the quarterback. The plaintiff in this case would be the quarterback. The opposing player would be the defendant because he is the person who intentionally tried to hit or tackle the quarterback. The quarterback has the right to sue the opposing player because the hit was an intentional battery. This claim will be difficult for the plaintiff to win in court because football is a dangerous sport that consists of many risks. Malik vs Quarterback Malik is the fan who got injured by ball that was thrown by the quarterback. Malik is considered to be the plaintiff while the defendant is the quarterback. The quarterback is the defendant because he unintentionally assaulted Malik. Malik will sue the quarterback because he was injured by the football. The quarterback in this case owed a duty of care to the plaintiff by carefully throwing or aiming the ball away from the stands. Malik vs Daniel Daniel got really upset at Malik because he spilled cold beer on his 8 year old son Ruben. Taking matters into his own hands, Daniel shoved Malik causing him to fall and hit the aisle steps, knocking out two front teeth. Malik will sue Daniel. In this case, Malik would be the plaintiff and Daniel would be the defendant because he intentionally used assault and battery through actual...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...has developed itself as a more family style restaurant, with portions big enough to split into two. I would highly recommend the Cheesecake Factory to anyone for any occasion because the service is excellent, food is good and ambiance is welcoming all that exceeded my expectation. The service at the Cheesecake Factory was prompt and efficient. From the host stand through our entire meal we were well taken care of. Our waiter being very attentive towards our needs and knowledgeable about the menu gave us excellent recommendations on what to eat and drink. There was also no hesitation on what the drink had in it or the ingredients to specific dishes. As our soft drinks seem to become more diluted or our water glasses were starting to be less than half way full our waiter promptly refilled our drinks without unnecessary interruptions. When meals were handed out, there was no issue remembering who order what dish. Without asking, she offered if we needed anything else before she left us to eat our meal. Although the place was a little crowded our waiter seemed to make time to check up every now and then to...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...meanings of excellence, meticulous and perfection. Zyng provide a new experience in casual dining because it’s not just another Asian restaurant. Instead, the customers are served all types of dishes which come from China, Japan, and Thailand. Zyng does not add MSG (monosodium glutamate) to any food which favors customers’ health. The most attracting things to me, and pulling me go there all the time are elegant environment, excellent service, and delicious foods When I go into Zyng, I’m immediately attracted by the colors, sounds and smells permeating throughout the dining restaurant. Zyng chooses green as it main color, and it makes me feel very close to nature when I walk through the entrance. As I enter the restaurant, there are four Chinese words painted on the green wall, and they are happiness, prosperity, long life, and zyng. I am always touched by these words of wisdom because they make me feel at home. As for the choice of music, the best classical music are played, and I feel really relax under the music. As for the service, there is no shadow of doubt on my mind that they are the best. No matter how much questions I have and how many things I’m curious about, the handsome waiter always answer me with a big smile. Sometimes I would bring my little sister with me to Zyng, the waiter would gladly entertain her whenever he get a chance, making the atmosphere pleasant. Most of all, there has always been one thing which I...
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