FSM 3060 Front Of The House Operations Management, writing homework help

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,you are to visit a local restaurant to complete a critique of the dining room operation(s). Your analysis of the selected restaurant will include the following and not limited to following (Note: this section requires a minimum of five (5) pages of analysis)

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Johnson & Wales University The Hospitality College FSM 3060 Front Of The House Operations Management Professor Jarvie Part A:,you are to visit a local restaurant to complete a critique of the dining room operation(s). Your analysis of the selected restaurant will include the following and not limited to following (Note: this section requires a minimum of five (5) pages of analysis) a. b. c. d. e. f. g. h. i. j. k. staffing levels for front of house personnel service style(s) menu location marketing demographics SWOT analysis smoking restrictions ergonomics analysis ambiance of the restaurant list all the cutlery, glassware, china, and linen required for this operation (specify numbers) Then write up a purchase specifications for two (2) items each - cutlery, glassware, china, table decorations, and linen. Part B: Your group will need to interview the general manager of the restaurant. Your interview questions will be same for every group of students. In class, we will develop the interview questions for the general manager. Write an analysis from your interview questions and the GMs comments. Part C: Your group will design a training program for every front of house position. You will need a minimum of five (5) positions to develop training programs for. In your training program, which will include the following and not limited to following (Note: this section requires a minimum of seven (7) pages of analysis) a. b. c. d. e. job description how you will train the employees (classroom, one-on-one, video, etc) training book goals each trainee will have to master before they are allowed to work the floor written test Part D: Labor Projections and Budget 1. Provide an employee schedule for one week that using the following restrictions. Full time workers (32-36 hours/week) Part time workers (12-20 hours/week) No employee can work less than 12 or more then 36 hours in a week. No overtime will be paid Management can not be scheduled to wait or bus tables There are no full time bus people Each shift must have a 15-minute pre-meal meeting. 2. Cost out your payroll for the complete staff of the dining room for that week and year. 3. Lastly, prepare a pro-forma income statement using industry statistics for this restaurant breaking out labor for the back of the house and the front of the house. Part A: _________ 25 points Part B: _________ 25 points Part C: _________ 25 points Part D: __________ 25 points Total Grade: _________ Comments: 100 points
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Explanation & Answer

hello, kindly find the attached completed document. Thank You.

Insert surname 1

Professor’s name
Student’s name

Course title

Date

Dining room operation

As the front of the house includes service provision to the customer, it is the
responsibility of every restaurant to provide better services. This can be achieved by having the
best customer service, good designing of the dining room, better training of the staff, and have
better promotion mechanism. To understand the dining room operation better, I visited Marcos
restaurant to have a better understanding of how it operates. This is because how the front house
operates determines the success of an organization.

The staffing level in the front of house operation is crucial as they make the operation of
the restaurant smooth. A lot of people think that working in a restaurant is an easy task but it is
not. The staff in the front house needs to have a special skill which is not possessed by everyone.
When a customer gets in the restaurant, he will be welcomed by host/hostess who will greet and
welcome them as they enter in the place. He is also responsible for taking reservations, show the
customer where to seat, answer phones, and even provide a menu to the customer. He creates the

Insert surname 2

first impression of the restaurant to the customers. Once the customers are seated, the server
takes the orders from the customers and even interacts with them. He then takes the customer
orders to the kitchen staff who then, in turn, prepare it.

The server then is given the responsibility of preparing the checks and collects the
payment from the customer. The food runners on the restaurant are given the responsibility of
delivering food to the guest in their respective tables. The busser, on the other hand, fills the
customers’ water glass...


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