Strategic Goal Statement

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Name: 1

Name:

Institution Affiliation:

Date:

Strategic Goal

Part A

To offer healthy, delicious and well-prepared food to the customers in a healthy and quiet

environment

Part B

It is challenging to bring change in cooking services in the restaurant since it will face a

certain level of resistance from the cooks. Thus, such change should be gradual. The change will

start with evaluating the current situation of the restaurant. This creates an understanding about

the need in the restaurant. This is social psychology as part of the OB. The cooks and other

stakeholders should adhere to the set regulations about health and fire. The Food service

manager should assess the current employee behaviors relating to the regulation to determine the

need to tighten the rules. This will enlighten them about the regulations. The manager should

organize training to the employees on the organization regulation. The training should also cover

some cooking aspects. The chief chef will conduct training to the cooks about food preparation

methods. Considering the dynamics in the food industry the food service manager should train

the employees to meet customer’s need.

Demographics demand different menu. The demanded mal should be made available to

them. Furthermore, the chief chef will also train the cooks and other service employees on the

Name: 2

portion to serve tot eh customers. Besides, there will be training on how to present different types

of food to the customers. Different customer expectations will be met. They will also be trained

on how to treat a customer in the restaurant. Customers have different backgrounds as well as the

employees. To avoid problems among employees and between the employees and customers, the

employee will be trained about diversity and how to respect others.

The manager has to consider the trend in the food industry and work according to the

need of the market at the current situation. For example, organic food is vital in the current

world. People pay attention to their health by considering what they eat every day. Therefore, the

cooks will be trained on the way to handle organic ingredients. This will include the amount they

should use when preparing food as well as the way to prepare the food without losing its

nutritional value. They will be taught how to prepare such meal without changing the taste to

avoid losing customers. This will make sure that the menu is not changed much and that the

tastes and quality of the food prepared remain the same. The new menu will be used to change

and redefine the culture of the restaurant to satisfy customers. Such dynamics should be

considered by the Food service Manager.

Quality and tasty food can only be prepared from quality ingredients. This includes fresh

raw materials and well-stored ingredients. The chefs will be trained on how to handle inventories

in the restaurant. The first thing the chefs will learn the importance of keeping few inventories to

make sure that there is a steady flow of ingredient. This will provide the cooks with a fresh

ingredient for the preparation of the food. The chef will also be trained on how to handle the

ingredients that would prove uneconomical when bought in small quantities. This will be vital

for the restaurant to enjoy the economy of scale in their procurement process. This is a change

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Name: 1 Name: Institution Affiliation: Date: Strategic Goal Part A To offer healthy, delicious and well-prepared food to the customers in a healthy and quiet environment Part B It is challenging to bring change in cooking services in the restaurant since it will face a certain level of resistance from the cooks. Thus, such change should be gradual. The change will start with evaluating the current situation of the restaurant. This creates an understanding about the need in the restaurant. This is social psychology as part of the OB. The cooks and other stakeholders should adhere to the set regulations about health and fire. The Food service manager should assess the current employee behaviors relating to the regulation to determine the need to tighten the rules. This will enlighten them about the regulations. The manager should organize training to the employees on the organization regulation. The training should also cover some cooking aspects. The chief chef will conduct training to the cooks about food preparation methods. Considering the dynamics in the food industry the food service manager should train the employees to meet customer’s need. Demographics demand different menu. The demanded mal should be made available to them. Furthermore, the chief chef will also train the cooks and other service employees on the Name: 2 portion to serve tot eh customers. Besides, there will be training on how to present different types of food to the customers. Different customer ...
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Tags: management business writing Organizational Behavior