1. You are about to start your own restaurant and need to articulate a strategic plan. Think of five key decisions you need to make, and tell how you will make them.
2. List a few necessary core competencies for successfully operating a fast-food restau- rant versus a fine-dining restaurant versus a casual-dining restaurant.
• Why are these competencies core?
• Why do they differ from one type of restaurant to another?
3. How does knowing key drivers help a manager meet guest expectations in a guest experience?
4. Think about kids in junior high school today; they will be part of tomorrow’s work- force and customer base. What management and guest-service changes will hospitality organizations have to make if they want to succeed with these future employees and customers?
i) Create a winning marketing plan- this plan will focus on the customer; what they need and what they expect from the restaurant. I will do a SWOT (strength, weakness, opportunity, and threat) analysis.
ii) Location- I would decide the best location for the restaurant based on the demographics and economics of various potential venues.
iii) Hiring staff and employees- I will base this decision on the experience of the person and their hard work. People who share my dream.
iv) Deciding what to know- every new restaurant owner needs to know everything about this field, I will achieve this by studying the market carefully.
v) Build a strong business plan- above everything else before going into business, one needs a plan. I will formulate a high-end business plan to help attain profitability.
2. A fine dining restaurant is like the food equivalent of a five-star hotel. They're marked by their atmosphere, excellent customer service, and high-quality menu options. Your comfort and experience are at the top of the staff's concerns. By contrast, fast-food chains prioritize low prices and convenience. A casual dining restaurant is a full-service restaurant with a fun, comfortable, laid-back atmosphere and an affordably priced menu.
3.. It helps the manager achieve this because he/she knows exactly what the customer needs and delivers that.
4.
· Provide bonuses, health insurance, and promotion for all
· Hospitality professions will need to think global
· Ensure gender equality
· Ensure no sexism, racism, and safe working space for all
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