Minado Japanese Seafood Buffet within the Mashatu Group Ltd. has been operating for approximately 10 years. With the thriving success of many locations of Minado restaurants in the North East, Mashatu Group Ltd. decided to open a new location in Georgia entitle Nori Nori Japanese Seafood & Sushi Buffet. On October 20, 2008 the door of Nori Nori unlock to attract the public’s appetite. Although Nori Nori has only been open for one year and one month, there have already been two different General Managers; Michael Fuller and Kenny Ly. However, the most recent General Manager is Hien Thach.
Hien Thach has been there before October 20, 2008. She began working at Nori Nori around August as a server in training. Even though she has prior experience as a server, she still has to go through the fundamental training for Nori Nori and at the same time assist new servers. Through exceptional performance and with the position of assignment manager open, Ms. Thach was offered the promotion in February 2009. From February to May Ms. Thach was in charge of supervising the servers, hostesses, and kitchen staff. Beside from overseeing the staff she is in charge of the daily routine and the smooth running of Nori Nori. Sadly, with the termination of the General Manager Kenny Ly, Ms. Thach was given the option of another promotion in May. With careful deliberation and careful assessment, Ms. Thach accepted the offer. For 6 months Ms. Thach has operated Nori Nori and has been handling the minor to major details.
Therefore, one of the reasons I decided to interview Hien Thach is because she is my General Manager and another one is because she is my friend. From a server to GM she has experience many problems at Nori Nori. While a server, she encoun...
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...n educated in class. The only new information I encounter is the discrimination towards customers and harassment. Knowledge on how corporation runs and the liability I have already learned in class. What I take out of this interview is that by operating a restaurant and providing service to customers, the owner should always keep the customer’s comfort in mind. Beside the customer, they also need to mind the environment as to how the employee should act with one another; where no one experience threatens or uncomfortable towards each other. I do hope however that in class we will cover harassment but with the limited schedule it won’t be allow. However, the matter on Employment Discrimination will be discussed which is also a big deal in the work industry. Even Nori Nori has a policy that provides equal opportunity towards all current employees and future employees.
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...
As days go by she finds herself growing to dislike management noting how she is constantly up and about while those that supervise sit all day. She has to constantly be...
The author for Working at Bazooms, Meika Loe, is doing a six month long research study at Bazooms, considered to be a family restaurant and a titllating sports bar. She applies to the restaurant unbenounced to the manager that she is doing it for a study. During her interview, she was shown an image of a blonde haired and busy girl in a tight shirt and short shorts. The ages of the women working there are 18-28 college students or mothers. Working with 60 other women, she only interviewed those whom she felt closest to and honestly answer her questions. Some of the women she interviewed were not for the working conditions or how content they were with the job. The management at Bazooms is four men managing 60 Bazooms girls and 40 kitchen men. Since the business is ...
What better way of knowing what is needed or missing other than conversing with the community and staff. Mangan corresponded by listening to the ideas of the leaders of the community as well as improvement within the department. “Soon after Mangan took command, he gathered these
Interviews are very popular among most individuals especially researchers and scholars as they attempt to obtain information and data from an interviewee. However, there are many factors that influence the interview and which determines its success or failure. Often, the interviewer takes charge of the situation, and they have the sole responsibility of asking the questions while the interviewee provides an explanation or an answer to the question asked. As a result, an interview can be defined as a consultation or a discussion in person through which information and data are exchanged regarding a particular phenomenon event with the intention of establishing the interviewee’s position. It is easy to tell the mood and success of the interview
The employment interview has been the key element used for determining a candidates’ worthiness in filling an open position. Organizations rely on employment interviews as a way to predict the future job performance and work-related personality traits of interviewees. Over the years validity of the employment interview has been under scrutiny, so it is no wonder that is has been the topic of many research papers. The definition of the employment interview is “a personally interactive process of one or more people asking questions orally to another person and evaluating the answers for the purpose of determining the qualifications of that person in order to make employment decisions” (Levashina, Hartwell, Morgeson, and Campion 2013, p. 243).
In the beginning, Ms. Geis would quietly sit quietly during entire managerial team meetings, but now she is more confident in her abilities, position, and will speak up. “Now I give my opinion or raise questions to ask. Sometimes, I may raise a concern that gives ...
I am sitting down for an interview at Pizza Hut, my very first job ever i'm so excited because i had never had a job when i was younger. I'm all dressed up nice for i because i really want this job. The first question the boss asked
This decision will result in adjustments to the organizational structure to insure that communication is smooth not only internally and across departments, but also across franchises to insure that the quality of the food and serves is up to par with the standards. This also means that Casablanca needs to export its managers, supervisors and cooks to the franchisees location to insure that the guid lines are followed and to teach the new staff about our operational strategies. This also means that now the opportunity is open to all the employees to move up the ranks and take over the vacant positions offering a opening for new employees to join the family of Casablanca and grow with the restaurant to reach endless achievements. However this also means that the organization is going to shift into a matrix organizational structure to allow for more of an easier line of communication across all the
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
The business that I chose to examine is the restaurant industry. I chose it because I have a great love for cooking and I hope to someday open my own restaurant. It made great sense to learn some of the laws now while still in school that could impact my future business endeavors. First I will review the laws and regulations pertinent to the restaurant business and then I will explain the impact of those laws on the restaurant business.