April 29, 2013
On the service industry is more important nowdays to have a good service consumers are more and more informed or focus on those points. To satisfied customers expectation is a difficult task to please this industry, but can be master with success when is provide a great service to the customers (Pizam A. 2010).
Effect of Manager’s actions on a Food and Beverage operation All the operations are includes here from the delivery customer service to manage the dinning experience to cleaning the tables. Managers’ work maintaining the food purchase, the food inventory and stock to use and training and supporting the employee. Manager effectiveness and professionalism is one of the points that bring success in this market or business leaving customers satisfaction. The process if hiring, training and firing influence to with the good development of the restaurant, is good to have this movement when the place is not operating and then expose to the clientele (Ninemeier and Hayes, 2006). Managers should be work with ethics and values on where they can teach and influence employees. When is show favoritism, the employees will be acting the same way and may derive a bad situation and an unethical view from others employees and customers.
Is important to keep in mind when is order more than 2 courses together, delayed the order or slow order time.
Is good to have a customs made manual for employees that structure the policies, show them to influence in the customers to expend money, keep the place clean with a good atmosphere, making feel each customer important for them to come back or return often.
Seven situations in which a manager’s action affects a guest dinning experience • The management and communication with chef, server and manager is important, to have a positive dinning experience. Time, good place order bring satisfaction to customers to make them return. • Management
References: Pizam, A. (2010). International encyclopedia of hospitality management. Butterworth-Heinemann. Ninemeier and Hayes (2006) Restaurant Operations Management. Pearson Education, Inc Walker & Lundberg (2005). The Restaurant: From Concept to Operation. John Wiley & Sons, Inc