An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment.
Based on what you learn in the interview below and your previous unit's learning, address the following scenario:
1. Watch the interview (transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design.
2. Next, review the following scenario (below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.
Scenario
Customer Survey results from Saturday Night
Customer Comments:
Customer #1: My wife and I wanted a simple dinner. Not only was this way too expensive, it took forever to get it and then it was cold. My son is only 16 and the server put a wine glass down for him!
Customer #2: The waitress didn't even know what was in these dishes and my boyfriend has allergies! We had to ask for everything without sauce or seasoning because we were too afraid he would end up in the hospital!
Customer #3: Our waiter was limping- the poor guy fell in the kitchen --He needs some help! Anyway- the food was good, but pricey!
Customer #4: I don't know but I think the whipped cream in my trifle was bad...I have a stomach ache and I haven't even left yet!
- Describe all the problems: legal and sanitary/safety, budgetary, layout, and training issues.
- The causes of these problems
- Possible solutions
- Choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation
- Then choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation