• Set goals and objectives
• Prioritize their activities, and therefore improve their time/work management • Make value-added decisions
• Clarify roles of department or individual
• Focus on results rather than activities
• Align their roles to the organization’s business or strategic plan • Communicate their role’s purposes to others
The major key result areas in food and beverage management include employees, service, quality customers, income, productivity and assets Impoving employee performance
Ensure all employees attend meetings aimed at improving customer satisfaction. The employees must be briefed on empowerment and its relationship to customer satisfaction. The management also demonstrate their commitment to employee empowerment. Hospitality employees may suffer from stress due to a number of reasoms that include too much work , different expectactions from the customer and orgaisation. No employee works well if they are stressed. Employees may make an effort to satisfy all the demands placed on them. They do this largely by becoming profficient in all their tasks and becoming so familiar with routine ones that they can cope with others such as serving food and talking to customers. Quality
For many years , in the food service industry , good quality was mistakenly associated with expensive upmarket restaurants. Operations that were aimed at mass markets such as fast foods, motorway service areas were perceived as simple and were therefore equated with poor quality. However This is the wrong way to think about quality. 'good quality' by the more general definition (but rather to ensure that an organisation or product is consistent), can be considered to have four main...