Aims And Objectives
Aims and Objectives
Operational Aims
1. To provide a Norway themed dining experience to customers during the operation with good quality of food and beverage, service and dining atmosphere (theme creation and restaurant environment).
*good quality of food and beverage refers to the appearance, temperature, tastes and portion size of food and beverage
**good quality of service refers to the attentiveness, upselling skills, grooming, politeness and serving skills
***good dining atmosphere refers the decoration, entertainment, restaurant music, table setup and the staff uniform
Operational Objective
1.1 To achieve an average score of 4 in overall rating of food and beverage
1.2 To achieve an average score of 3.5 in rating of each course and beverage item
1.3 To achieve an average score of 4 in restaurant environment
1.4 Over 75% of guests recognize the theme of restaurant are traditional Norwegian Life
Educational Aims
1. Integrate and apply theories and management skills in previous semester.
Operational Aims
1. To provide a Norway themed dining experience to customers during the operation with good quality of food and beverage, service and dining atmosphere (theme creation and restaurant environment).
*good quality of food and beverage refers to the appearance, temperature, tastes and portion size of food and beverage
**good quality of service refers to the attentiveness, upselling skills, grooming, politeness and serving skills
***good dining atmosphere refers the decoration, entertainment, restaurant music, table setup and the staff uniform
Operational Objective
1.1 To achieve an average score of 4 in overall rating of food and beverage
1.2 To achieve an average score of 3.5 in rating of each course and beverage item
1.3 To achieve an average score of 4 in restaurant environment
1.4 Over 75% of guests recognize the theme of restaurant are traditional Norwegian Life
Educational Aims
1. Integrate and apply theories and management skills in previous semester.