How would you differentiate the generalization of the concept of service from appropriate service
Questions:
1. What is service? And, how would you differentiate the generalization of the concept of service from “appropriate service” based on operational variables such as; type of operation, target customer, service style, meal periods, and menus offered?
2. What are the different types of service styles? Pick (2) styles and explain when and why you would use the styles. Explain how the selection of the service style affects customers, employees, and management.
3. Based on the table top picture below at the start of service (seating) offer some thoughts about the potential operational variables (type of operation, target customer, service style, meal periods, menu (s) offered, menu price point, staffing needs to execute service of courses and reset…) you can discern from the FOH equipment selected. Be specific when explaining why you are associating each FOH item to an operational variable. What other additional equipment would you expect to see as the customer’s meal progresses from initial seating to completion?
(PICTURE AS ATTACHED)
4. We spent a good amount of time this term discussing how well planned and executed human resource employment function help to attain the business goals of higher employee retention and employee satisfaction. First outline and briefly explain all the phases of a well planned employment hiring process. Select one typical staff position (job title) in a restaurant and describe how this employee would be sourced, interviewed, selected, and trained based upon the phases you described.
5. It will become increasingly important for the next generation of restaurant managers to embrace the use of new technologies in an effort to remain competitive. Discuss the current technologies being implemented in terms of their ability to increase sales or reduce costs, obtain customer feedback, and improve employee satisfaction.
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