Operations in a Food Service Industry
Chapter I: INTRODUCTION
Context of the Study
The food industry becomes large and diverse increasingly. For the aim of consumer options, food services can be different as elegant ambience, fine dining, casual dining, fast-casual dining restaurant. The focus of this study is on the operations management of a food service provider which is the fast-causal dining restaurant. The researchers have chosen Queen “J”, being the vendor of concession canteen of Shell Shared Services in which one of the researchers is employed and this paper describes the operations of this food service by studying the characteristics of this restaurant, by interviewing the operation manager and supervisor based on food, service, ambience factors using questionnaires. Furthermore, it is important to consider the quality characteristics such as cleanness, level of service and setting price. The purpose is to examine and study how Queen J food provider is operating in the food industry. In addition, the paper provides a research analysis and case solutions to the challenges faced by a food service provider.
Company Background
Queen “J” Catering & Food Services has been in the business of providing an enjoyable and satisfying dining experience to working adults for over 30 years through its own brand of home style meals and gracious service. It has captured the hearts and stomachs of many with its delectable Kapampangan- style dishes very aromatic with loads of flavors and textures – that are always prepared with care and served with a smile.
Duties of Restaurant Manager
The duties of a restaurant manager can be different according to the types of restaurant. In most restaurant and food services, they are assisted by one or two assistants. Restaurant managers can have various daily responsibilities. Chef has the responsibility for the operation of the kitchen and assistant managers can be responsible for the service in dealing with customers. Generally, restaurant manager monitor
Context of the Study
The food industry becomes large and diverse increasingly. For the aim of consumer options, food services can be different as elegant ambience, fine dining, casual dining, fast-casual dining restaurant. The focus of this study is on the operations management of a food service provider which is the fast-causal dining restaurant. The researchers have chosen Queen “J”, being the vendor of concession canteen of Shell Shared Services in which one of the researchers is employed and this paper describes the operations of this food service by studying the characteristics of this restaurant, by interviewing the operation manager and supervisor based on food, service, ambience factors using questionnaires. Furthermore, it is important to consider the quality characteristics such as cleanness, level of service and setting price. The purpose is to examine and study how Queen J food provider is operating in the food industry. In addition, the paper provides a research analysis and case solutions to the challenges faced by a food service provider.
Company Background
Queen “J” Catering & Food Services has been in the business of providing an enjoyable and satisfying dining experience to working adults for over 30 years through its own brand of home style meals and gracious service. It has captured the hearts and stomachs of many with its delectable Kapampangan- style dishes very aromatic with loads of flavors and textures – that are always prepared with care and served with a smile.
Duties of Restaurant Manager
The duties of a restaurant manager can be different according to the types of restaurant. In most restaurant and food services, they are assisted by one or two assistants. Restaurant managers can have various daily responsibilities. Chef has the responsibility for the operation of the kitchen and assistant managers can be responsible for the service in dealing with customers. Generally, restaurant manager monitor
References: http://www.strath.ac.uk/aer/materials/3datacollection/unit5/advantagesanddisadvantagesofobservation/ http://queenjcatering.i8.com/ http://smallbusiness.chron.com/advantages-amp-disadvantages-lean-production-46696.html http://www.ehow.com/about_5418429_advantages-disadvantages-lean-production.html