Restaurant Operation Management - 5805 Words

Restaurant Operation Management EXECUTIVE SUMMARY This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager, we are assigned to produce a proposal for this upcoming restaurant which will be starting its business in three months time, which the proposal has to include the following details: * Introduction, history, background, and concept of the new restaurant * A special menu which are suitable for all the meal periods,†¦show more content†¦These traits must be inborn with the entrepreneurs or restaurant managers who wish to succeed in restaurant operation management. Further to these, there are many managerial skills have to be equipped so that they can manage and ensure the whole restaurant operation runs effec tively and efficiently, which include planning, organizing, coordinating, staffing, directing, controlling, and evaluating. In fact restaurant operations require more than just that. It involves several closely related and sequential management activities, which starts with menu planning and continues with purchasing, receiving, storing, issuing, kitchen production (preparation, cooking and holding), serving (moving final food and beverages products from production to service staff), and service (service staff delivering the products to the customers). All of these activities are related and thus each and every stage of activity will be affecting one another in the effectiveness of the overall operation. Some of the restaurant operation activities involve general business management knowledge such as managing human resources, accounting and financial management, legal aspects, and engineering or facilities maintenance. Nonetheless, there are also several restaurant-specific management activities which are extraordinary to the restaurant industry, such as sanitation, food andShow MoreRelatedThe Food And Beverage Management1506 Words   |  7 Pagesand beverage management is very significant function for each and every hospitality organization. The current research report focuses on the food and beverage operation management (Heizer and et al, 2009). The whole research report is based on case study of Queens Head restaurant and its food and beverage management. The current study includes the assessment of the operation system and its effectiveness for organization. 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