“The food and beverage manager is like a theater director, ensuring that people, plans and conditions are in place for a finely tuned performance that meets and exceeds the audience’s expectation. Finally the manager has a responsibility to assure the provison of food and drinks is achieved safely and within the budget” (Gibson, 2006)
Planning
Objective
Becoming one of the most elegant and fashionable French Restaurant in Montreux is our main objective. We offer modern French cuisine and waiter-service, but also some authentic Chinese and Vietnamese foods with some twists to fit customers’ appetizers, that can attract local and travelers, with moderate price, while enjoy relaxing and distinctive atmosphere, classical music, and perfect service in our restaurant.
Long-Range Plan (cần sửa)
Our goal is to get profit maximize after 3 years, and begin get profit after 10 weeks, have generate 10,000 in gross per week by the food and beverage sales to the customer. And to become a most popular restaurant in the Montreux ,we will start by respect and communicate each other in the team , share everyone ‘s idea ,so that we can understand the customer’s minds , make a approriae decision .moreoverwe ,will hire the people who have good service skills and passion attitude , whatever in what time ,achieve the customer needs is our goal .
Business Plan
Our aim is to be a fashionable French restaurant that offers some famous Chinese and Vietnamese foods to the customers, with the beautiful designed menu, always try to see the restaurant in guests’ view to offer the best service with moderate price and listen to their opinions so that we can gain positive reputation in nearest time.
Marketing Plan
Located in the Montreux, where is kno...
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Directing
Directing includes supervising, scheduling, and disciplining. Supervising is a big part in directing. It is a combination of motivating and
Controlling
Many food and beverage products pass through a food service operation ,therefore ,control procedures for purchasing ,receiving , storing , issuing ,preparing ,and serving products are necessary .
Evaluating
Evaluating is the management task that involves determining the extent to which planned goals are achieved .
First ,the manager needs to evaluate the operation’s progress toward achieving overall organization goals ,for example , is the coordinating ,directing are good .
Second ,the manager also needs to evaluate themselves and their own performance .because sometimes they also have mistakes in management .use this methoud ,we can have a effeceive management .
Our mission is to provide our customers with the best products and services that we have created a new market space for. We strive for 100% customer satisfaction and taking what used to be multiple purchases of software into one operation system. That can increase many aspects of the important sectors within the restaurant industry. I.e. decrease employee-training time, increase outputs, real-time record keeping ‘including inventory’, and more.
Evaluation and review should be an ongoing process of learning, embedding a process of continual improvement and development. The key to evaluating is knowing what we are measuring. We cannot monitor and evaluate the team’s progress towards agreed objectives without clear advance planning of what we want to do and how it will be achieve. Effective strategic and operational planning, incorporating clear measurable objectives, is therefore an important
The meat has a great fresh taste and beats out their fast food competition. The waiters were so friendly and knowledgeable. They were also patient and very respectful when taking down orders. The restaurant has a good atmosphere and the happy hour is one of the best worldwide. The food was also wonderful, from preparation to presentation, very pleasing. I especially enjoyed the milkshakes, I would consider those irresistible. The best thing about the restaurants’ service, is the great value for such a low price. I highly recommend this restaurant, because you will have such a great time while enjoying your delicious meal at such a reasonable price. This is a family oriented restaurant. They actually give the kids some type of electronic device to operate on while they are waiting for their
o Put in place semi-annual management evaluation survey. All managers must be regularly evaluated on their effectiveness, creativeness, and, most important, whether they are compatible with company’s values, mission, and vision.
While personnel may be the driving force to achieve goals, they need to be supported with resources, time and any number of items; this evaluation is for management to determine where they can provide assistance to the people. Organizations will often fall short in this area and either not recognize or not want to accept it until documented with measures and evidence. By having the organization evaluated as a whole, it possibly gives credence to their employees that the organization is supportive of their efforts. In turn, employees should be giving maximum effort towards achieving strategic goals by performing tasks as required.
Life is all about setting goals and trying to achieve them. The same theory also applies in the managerial industry. The accomplishment of desired results in a business is called performance. One of the major concerns of the top managers of a firm is the actual performance of the firm so its measurement is unavoidable.
Up until very recently, one would be hard pressed to find in the leadership literature a general model of leadership development (Luthans&Avolio2003).Even more difficult to find is evidence-based leadership development. Specifically, what evidence is there to support whether leaders or leadership can be developed using one or more specific theories of leadership? It appears that leading large-scale organizations is more complicated than most current leadership theories and practitioner books would suggest. Part of the reason some authors are able to identify a limited number of things to be successful, such as Collins (2001), is that the purpose of their research was to identify what was different between the research group and the control group. The problem with focusing on only what is different is that it fails to identify those things that are essential to success, but were common to both groups. The danger is that people might think they can do only the few different things and still succeed.
The importance of planning and designing procedures for a food and beverage establishment is essential for a successful establishment. Procedures are the cautions taken to ensure that the operation is running effectively and efficiently to meet demands of the customer, with an effective and efficient operation it may reduce the complication of keeping customer relationships intact with the business. Making good decisions about operational procedures is an important characteristics to ensure that all processes and steps are taken to a degree of high quality standards and are delivered so it meets the requirements of a customer or goals set by the organization. Business that have effective practices can produce products and services that meets a high quality standards that can be delivered as the establishment inputs an effective effort into procedures such as supplies, customer orders, and payment that enable the organization to grow. Doyle, Bell and Smith (2010) examine that procedures was needed for an effective operation, for example procedures can resolve problems like poor customer servicing can be resolved by putting 100% effort of service to all customer no matter if it large or small, so that all customer are treated equally also on other hands like issues such as inventory efficiency, can be arranged so that the establishment is aware of stock control procedures and structures so that there is enough stock for sales. An establishment with a solid control on procedures allows effective and efficient operations bu...
RMFD managers use the employee evaluation process for goal setting and goal alignment based on the company’s missions and vision for the upcoming year. This allows the manager to communicate the business strategic business plan to the employees.
"Hong Kong hungry for premium dining experiences ." 04302007. n. pag. Passport GMID.Web. 14 Apr 2011.
Successful and effective management really depends upon your team management skills and abilities. If a manager can work in a team, then he can also expect a positive response from his sub-ordinates. Manager should lead b...
function, managers need to analyse how activities and resources are to be grouped and carry out plans successfully (Bartol 2007). A manager have to understand their ability to manage the lower level employee which is the most valuable of the company as they are the key of output and implement in the planning. Then manager will coordinate the jobs between authority and responsibility that is to define the role position of them (MSG 2012).
House, B. 2016, ‘6 steps to improve your restaurants’ value’, Restaurant Hospitality, vol. 100, issue 2, pp. 24.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
We present best quality of food to the regulars customers with best presentation and excellent way of service.