Process Recommendations And Improvements Of An Entertaining Dining Experience

There was no trash or litter surrounding the property and the building itself was very well maintained and welcoming. A survey cited in Mintel New (2013) found that 96% of customers considered cleanliness as one of the most vital factors of creating a welcoming atmosphere at a restaurant (p. 1). The perception of the group on the cleanliness of the exterior of the restaurant was acknowledged and an agreement was reached that the cleanliness of the restaurant was very inviting. The group then walked into the restaurant and the first impression of Miller’s Ale House was the inviting casual décor of the restaurant. The group was immediately impressed by the sports scene with large screen televisions cladding the walls. Also, observations were noted of the group’s perception on how clean the inside of the restaurant appeared. The friendly hostess seated the group at a table that was large, comfortable, and the seats and table appeared

the managers are able to see if the team is performing up the standard the organisation is

The process of output is to provide enough food items and fresh to customers. Make sure our customers receive the right food items as a service contract notes, and understand our policy about payment. Make sure our food is fresh and clean to our customers.

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

Along with straightening up the office, it's also important to ensure that the bathroom, floors and other parts of the office are sanitized. A good janitorial service will ensure that everything is nice and clean and will take care of the sanitizing for you. It will also ensure that there is ample soap, paper towels and other hand washing supplies in the restrooms.

Budget development should consider future changes that might influence the operation (Payne-Palacio & Theis, 2015, P.473). Not only budgeting, managers make decisions regarding service, product and performance evaluation in order to provide high-quality service. The active communication within customers and departments, training program and implementation of technology innovation is aimed to ensure the quality of service and product. A good menu design makes the operation more efficient and effective by considering the work process and sanitation in advance. This could help ensure the quality of the

Standard building support and cleaning techniques can't meet the interesting needs of offices where kids are available or healthcare is being provided. This requires exceptional contemplations, materials and equipment. Yet, thought should likewise be given to keeping up sensible and competitive costs. A clean, healthy environment will likewise improve your school's image and attractiveness.

In order to achieve these strategies company undertakes a 5 P’s integrated approach to people, products, place, price and promotion. Company relies on its ability to continue to innovate and reinvesting in the restaurants to develop them according to system plans for world-wide growth, being consistent in providing excellent customer service and clean and friendly environment which enriches customers experience and create an overall difference that balances profitability with value.

What are factors influence to customer purchase behavioral? How is good management system impact to employee performance delivery high quality service?

Once I stepped inside the restaurant I automatically could hear the music playing at a moderate level and the laughter of the customers. Right off the back the restaurant's ambiance had a positive vibe. Mindful, it was a Saturday late afternoon. Mary Jane Burger and Brew is a local restaurant trying to stay true to its past. The granddaughter of the original owner now runs the place with the intention of serving good quality food where the ingredients are fresh, mouth watering, and surely not filled with antibiotics and all that other genetically modified elements found in processed foods. The vintage, rustic looking place, holds a small town atmosphere with a big taste.

Six Sigma and Lean are the proven principles implemented by the industries, example, General Electric, Starwood Hotels and Caesars Entertainment and Lockheed Martin which have produced incredible turnaround without compromising on the quality of services and products (Gray & Anantatmula, 2009). Lean and Six Sigma methods have been used lot in the manufacturing industries which gives a notion that it would be not effective in the service industry. In the following part of this paper, the discussion would be on the Lean and Six Sigma Benchmarking principles that can be applied in the hospitality industry and discuss the methods to improve the efficiency of LOT1, Sydney. It is a three level venture that has re-energized the dining and socialising experience in Sydney, Australia. It boasts of its full three levels of Italian cuisine, LOT1 combines conventional Italian with a tapas style of dining so that their guests can taste everything on their menu. The principles of lean and Six Sigma have not been much into practice in the hotel industry. Here in this paper we will see how to use the principles of Six Sigma and lean to make LOT1.1 Sydney cost efficient and profitable and best in class for quality service and defect free. The first step to achieve this, would be to identify the problem and define the problem statement, issues in taking orders. Some of the common problems faced are customer service and management. Taking up the orders and managing them well is very critical and LOT1 should analyze this puzzle of its day to day operation. Some of the questions which it can think or ask to identify the issues would be, how many customers does LOT1 have on a daily basis and on weekends or holidays, keeping a track of the regular menus ordered and menus which are not

Food is the key component of life and the way you consume it tells a lot about your culture, ethnicity and taste background. Communities in India eat with their hands, Europe usually uses full on table setting while in Japan chopsticks are the main utensils. It is extremely unusual for someone to imagine how would it look like to eat a meal without the vision component being present while doing this everyday routine. Many people believe that the sense of sight plays an immense role in the dining experience but that is not completely true, on the contrary touch is the crucial element that guides you through the dining experience. So, after the given information above would you dare to dine in the dark where your eyesight is completely gone during this ninety-minute journey?

To establish, linking multi-functional software that benefits not only consumers, but also the business itself from inside and out. It is a strategic software that will send all collected data to the appropriate, linked finance system, real-time orders sent instantly to chefs, real time receipts to customers, real-time training aids, and the remainder of the staff will get real-time job duties and information. Meanwhile, the staff is then able to better focus on customer service and the actual organization needed to successfully run a restaurant and serve customers. Currently, in other parts of the world this system is under developed and only capable to assist the servers. Thus, the strategic planning processes has been thoroughly thought out, S.W.O.T analysis, market segmentation, target markets, product positioning, and product offerings, to better innovate the currently

When it comes to any type of food customer satisfaction is very important in today’s world. At any level,