The 49er University Diner here on campus is a great place for students and employees to dine with its healthy, sustainable, and cultural dining options. The University Diner provides a great place to eat, relax, study, and hang out. Unfortunately, problems arise during times of hot weather, and this affects the University Diner causing excessive humidity and changes in people’s behavior. This climate problem can affect customer’s choice, causing them to avoid the University Diner. Additionally, employees’ behaviors to work effectively and efficiently is affected by the heat that can cause low performance. Trust me, as a student and former employee of the 49er University Diner, I have experienced it.
One way to solve the humidity problem is to install an air conditioning system in the diner. My aim in this proposal is to ensure that the diner can attract more customers and manage temperature control, keeping guests and employees happy. Without an air conditioning system the diner may not well see
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Before the meeting, the departments should prepare themselves and think of the positive and negative outcomes that can happen to their own department as well as for the whole University Diner. This will help everyone understand the situation at the meeting.
After conducting a meeting, a plan should be made and complete. This process shows all the outlines of who, what, when, where, why, and how the plan will go. In addition, closely look if maintaining a working capital while reconstructing the diner, will have any affect for customers and employees. Everyone should come to an agreement with the completed plan.
At last, if the agreement of the plan is a success it should follow through and proceed to install the air conditioning system. Also, make sure everyone at campus are notified of the construction that will be implemented so that the whole campus will be aware.
Final
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
For my report, I observed the customers at a Starbucks in downtown St. Petersburg. Each time I visited this establishment, there were consistent factors as well as unique ones during each observation. The morning crowd of people was vastly different than the evening crowd. I did however see many parallels with the morning and lunch time crowd. Each time I visited, There seemed to be an upbeat and fast paced environment.
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
The warming atmosphere is one of a kind. Behind the counter are the caring faces of not just a worker, but a friend. Regular guests are called by name, sharing stories of families and the past week with the welcoming employees. Sitting all around in tables and booths are patrons from every category. Beside the window on a high table to the left is a lawyer, to the right is a mother and her two kids. In a booth in the back is a construction worker still covered slightly in concrete from a road job he had been working on back on 19th Street. All of these, enjoying a delicious meal of their special combination.
Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations.
Students have been complaining about the long wait times at the cafeteria. I observed and collected data on customer traffic in the cafeteria. The cafeteria is most inefficient during the rush hour, 5:00pm-6:30pm, however breakfast and lunch hours do not experience the same type of rush. The long lines of the pre-cooked meals, interactive meals and cashiers have interrupted service to other areas of the cafeteria such as the drink and the salad bar stations. The data collected during the rush, located in Appendix A, indicates the entrance arrival times of each student, the service time of the cashier, precooked, and interactive lines.
The majority of the customers are college or university students who came to do their assignment individually or in group. Some come to the coffee shop and grabbed food from shelves and then went to the casher. Some looked around the surroundings to find empty sittings and then put their stuff on the sitting that they found. Then they went to the food area to pick food and takes time on reading the ingredients list found on the package. Also, a group of people, particularly, who had friends waiting for them, went to a table, put down their stuff like school bag, lap tops and then went to the line to buy a
My company plan is open a small cafe in CBD. My Café will be located on the West Street, Near Auckland University. Because mostly students visit café for food, entertainment and coffee and they enjoy some time with their friends. So my café fulfill students all needs and provide opportunities to enjoy with friends and colleagues.
...lly takes to get to the real issues that need to be addressed. By sending out an agenda a few days before a scheduled meeting and asking associates beforehand if they have any specific problems or concerns that need to be addressed associates will feel as though they once again have a vested interest in the meeting. Working closely with the team members and focusing on building relationships is key. (Murdock)
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
I wonder what negative impact the fast foods industry had on the environment. Nowadays, fast foods industry has become one of the biggest industries in around the world. More and more fast foods restaurants are opened as the number of people who consume fast foods increase. For instance, within a mile where I live, there are more than seven fast food restaurants, and most of people that I know consume fast foods at least once a week. Since we all live under the same atmosphere, if the fast foods industry had negative impacts on the environment, it would affect the well- being of the whole society. For this reason, this is a topic that matters to people all around the world. Therefore, the purpose of this research paper is to learn more about the subject matter, so hopefully I could adjust my eating habits, and influence my friends to adjust their eating habits in order to protect the environment.
There is a larger number and types of entrants in the market Fine Dining Restaurants-Casual Dining Restaurants-Quick- Service Restaurants. Landscape of primary location is also a threat; there is a lack of customer parking which could possibly result in lower numbers of customers. Climate may also affect the businesses in general, low peak season and bad weather can cause problems for the business market if bad weather is expected, customers are more reluctant to go outside if not necessary. Potential entrants and encroaching concepts are also a concern due to factors such as low consumer switching and brand not being well known. Cost is also a threat although the primary target market is higher-wage earners consumers with less income will not frequent Rooms for Dessert they will seek substitute
Some points should be change such as changing room stuff facilities zone where it shares with the bathroom, and allowing a cross contamination. In addition, the cash machine which is placed inside the kitchen should be out in somewhere. Even the dry food storage should be away from chilled and frozen food while they do not have other choice because of the building size, so be sure that foodstuffs not beside the refrigerator or freezer or any heat/warm sources that would effect their shelf life badly.
The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are: