...Granite City Role Differentiation At Granite City we monitored a few different roles being taken. First was the hostess stand, we identified 3 different hostesses who supported each other in various fashions. One was answering the phone and working the seating chart. The other two were taking turns seating customers. Both of these two people would talk to the customers as they walked to their seats trying to make them feel comfortable. Once they seated them they would go back to the host table and seat some more guests. If there was no one they would walk around and help where needed. We did see one that was washing windows and cleaning tables. The Wait staff was approximately 12 strong. They were very polite and friendly. They help each other out. One waitress came to our table and informed us she was helping our waitress out and would take our drink orders. Then our waitress came and introduced herself. During the time our waitress was not busy she also assisted other wait staff and help in the prepping area in the kitchen. The wait staff was always active - we had many of them come by to ask if we needed anything. The wait staff seemed to support one another and balance out when certain staff was too busy. We saw many tables get assistance from different wait staff. Their actions indicated they had a great team atmosphere. In the Kitchen there were 6 cooks. The cooks worked feverously to get things made and prepared for the wait staff....
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...CASE BSB, INC.: THE PIZZA WARS COME TO CAMPUS Renee Kershaw, manager of food services at a medium-sized private university in the Southeast, has just had the wind taken out of her sails. She had decided that, owing to the success of her year-old pizza service, the time had come to expand pizza-making operations on campus. However, yesterday the university president announced plans to begin construction of a student center on campus that would house, among other facilities, a new food court. In a departure from past university policy, this new facility would permit and accommodate food-service operations from three private organizations: Dunkin’ Donuts, Taco Bell, and Pizza Hut. Until now, all food service on campus had been contracted out to BSB, Inc. CAMPUS FOOD SERVICE BSB, Inc., is a large, nationally operated food-services company serving client organizations. The level of service provided varies, depending on the type of market being served and the particular contract specifications. The company is organized into three market-oriented divisions: corporate, airline, and university or college. Kershaw, of course, is employed in the university or college division. At this particular university, BSB, Inc., is under contract to provide food services for the entire campus of 6,000 students and 3,000 faculty, staff, and support personnel. Located in a city of approximately 200,000 people, the campus was built on land donated by a wealthy industrialist. Because the campus is somewhat...
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...Emergency Plan For Food Defense South-Western City School District TABLE OF CONTENTS I | Overview | | A | Purpose of the Plan | 4 | B | Planning Assumptions | 5 | II | Mitigation and Prevention | | A | Vulnerability Assessment | 6 | B | Prevention Strategies | 6 | III | Preparedness | | A | Security | 9 | B | Supervision | 11 | C | Safety | 14 | D | Maintenance | 15 | E | Record Keeping | 15 | F | Training | 16 | G | Emergency Contacts | 16 | IV | Response | | A | Detection | 18 | B | Contamination | 18 | V | Recovery | | A | After Action Review | 20 | B | Document Archive | 20 | VI | Appendices | | A | School Food Defense Assessment Checklist | 21 | B | Online Resources | 24 | C | Acronyms | 26 | South-Western City Schools Emergency Plan for Food Defense The Emergency Plan for Food Defense is an incident management strategy that serves to augment the South-Western City School District’s Schools Emergency Response Plan. In order to ensure efficient and effective emergency management, the Food Defense Plan must be implemented in its entirety. I. Overview Children are a high risk population for food-borne illness. Both natural disasters and human-caused mistakes have the potential to contaminate the food supply, debilitate food service facilities and cause disease. These incidents include weather-related emergencies (e.g., flood, earthquakes, drought, heat wave, extended power outages), processing errors...
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...Background BSB, Inc. is a large nationally operated food-services company. The company serves client organizations on a contract basis. Its business is divided into three (3) market-oriented divisions of corporate, airline and university or college. Case Summary Renee Kershaw is BSB's manager of food services at a medium-sized private university in the Southeast. BSB has been operating at the university for the past 10 years and Kershaw has been the manager at BSB for the past 18 months. At the university, BSB caters for 6000 students and 3000 faculty staff and support personnel via its 3 different eateries in the university campus. The three eateries are: a) The Cafeteria – Open for breakfast, lunch and dinner daily b) The Dogwood Room – Serves an upscale luncheon buffet on weekdays only c) The Grill – Open between 11a.m to 10p.m daily and until midnight on Friday and Saturday nights Initially, after 4 months being in-charge of BSB's operations at the university, Kershaw conducted a survey on customer needs and market trends. The survey revealed that students were not satisfied with the food services at the university. A large amount of the food being consumed by students was not from BSB's facilities mainly due to a lack of variety and unsuitable facilities' serving time for the students. Below are the data from the survey: Food prepared in dorm room 20% Food delivered from off campus 36% Food consumed off campus 44% Students with cars on campus...
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...Running Head: LODGING FACILITIES & MANAGEMENT Lodging Facilities & Management Introduction Lodging facility is a type of inhabited accommodation. Generally individuals who take a trip and stay away from home for more than a day demand accommodation for sleep, ease, safety, shelter from general temperatures or rainfall, depot of luggage and approach to common household purposes. Lodging facilities can be rendered to individuals in the form of hotel, hostel, guest house and resort along with various other services like food, games, healthcare and number of other hospitality services. They could be designed to be simple places to rest one’s head or they can be designed to be homes away from home. Regardless on what the function of the lodging facility, how it is managed plays a critical role in its success. Lodging facilities can be described as many different types depending on services. The following will focus on Resort Lodging and Luxury Hotel. Resort Lodging Facilities Resort lodging facility is a type of lodging which is generally utilized for guests looking for an escape or an very tailored lodging experience. This facility is generally for the customers and visitors that want to go for holidays or vacations (Rutherford & O'Fallon, 2006). Resorts are lays, townships or occasionally business-related construction controlled by an exclusive company. Such a self-possessed lodging facility seeks to offer for most of a holidaymaker's desires while staying...
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...by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control. Additional common features found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for making tea and coffee. Luxury features include bathrobes and slippers, a pillow menu, twin-sink vanities, and Jacuzzi bathtubs. Larger hotels may provide additional guest facilities such as a swimming pool, fitness center, business center, childcare, conference facilities and social function services Hotel rooms are usually numbered (or named in some smaller hotels and B&Bs) to allow guests to identify their room. Some hotels offer meals as part of a room and board arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to all guests within certain stated hours. In Japan, capsule hotels provide a minimized amount of room space and shared facilities. Caterers and their staff are part of the foodservice industry. Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking, delivering and serving food; and full-service (preparing food, providing service staff, decoration of event location, prep and clean-up). In some cases of full-service catering, the caterer is called an "Event Management company." When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at...
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...Subject: Operations Management assignment#1 1) Yes, ASA enjoys competitive advantage or core competencies. It is also the ability of firm to produce a good or service at a lower cost than other competitors. This allows the firm to have the ability to sell the goods or services at a lower price than other competitors or to generate a larger profit on sales. Core competencies are the unique strengths or strategic advantage of a business. Core competencies are the combination of pool knowledge and technical capacities that allow a business to be competitive in the marketplace. ASA has the contract to provide food services for the entire campus of 6,000 students and 3,000 faculty, staff, and support personnel in that particular university. Second, it has been operating food services for the past 10 years, which gives it wide experiences in that particular food service. Having these experiences, it understand demand of the students market clearly. 2) Kershaw chose to use her pizza operation to compete with off-campus eateries because she believes that pizza operation is easy to manage and requires limited resources to operate. She is able to make full utilization of the existing personnel or staff to operate her pizza operation in the grill. she chose pizza operation to allow the students to have more varieties in food selection so that they can choose the pizza toppings and combinations that they desire. Competitive priorities are the critical operational dimensions a process...
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...Competitive Positioning 8 Customers’ Decision Making Process 8 Marketing Mix 9 The 4 Cs of the marketing mix 10 Cost 10 Convenience 11 Communication 11 Customer Service 11 The 4 P’s in the marketing mix 12 Growth Strategy 13 Research and Development 14 Manufacturing/Operations 15 Organizational Structure 16 Risk recognition and risk reduction strategies 16 Financial summaries, assumptions and scenarios 17 Financial details 17 Sensitivity and Scenario Analysis 17 Pro-forma financial statements 18 The Deal – the Ask and the Offer 19 References 19 Introduction Executive Summary Green Leaf Restaurant is a charming modern day Chinese restaurant located in Chermside, north of Brisbane, Queensland, Australia. Chermside is a key destination on the Queensland proposed ‘Northern Busway’ and home to the largest shopping center in Queensland. It is also the third largest shopping center in Australia containing a 4 storey shopping mall and a 16 screen cinema complex. The Westfield shopping center also houses the only Apple store in Australia thus it attracts a large number of people to Chermside. Owing to its 24 hour service delivery to its customers, the Westfield Shopping Centre attracts more customers who work during night hours, and this will create more market for the Chinese foods. The enchanted facility will target a number of groups which include: middle aged people who visit the movies and the shopping malls, people working in the many...
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...Analysis Paper Overall snapshot of industry The pet care industry entails the comprehensive care of domestic animals. For example, when your pet fish needs food, a consumer purchases the fish flakes from a pet supply store. Another example of a segment in the market is a veterinarian. When your pet is sick, you take it to be treated. The overarching industry also includes buying pets. Since the pet care industry is very broad, and dominated by PetCo and PetSmart, we are focusing on the niche daycare (boarding) segment of the industry. The daycare industry focuses on providing supervision, companionship, and exercise services for a consumer's pet while away. In 2011, 63.2% of pet owners considered their pets to be family members according to the American Veterinary Medical Association.5 The demand for quality care of animals while the “parents” are away is incredibly high. The pet daycare industry provides the supervision and interaction that comforts pet-owners during either a long-term, short-term, or even daily stay. The main reasons pets are dropped off at a daycare are either due to vacations or daily jobs that take owners away from pets. Very often in this industry a pet daycare facility will offer other pet services such as grooming, pet food sales, and pet supply sales as add-ons to the primary service of boarding; however, this makes up a small percentage of total revenue. Industry specific statistics and details re: pet daycare and boarding The overall pet...
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...2013 Pest Management Standards For Food Plants i INTRODUCTION T he National Pest Management Association is pleased to release the 2013 Pest Management Standards for Food Plants. Since 2007, these standards have been the cornerstone of NPMA’s Commercial Division activities. Of note in the 2013 revision is the move away from prescriptive instructions regarding placement and monitoring frequency of pest management devices. Instead, a more results-oriented approach to pest management, based on pest trends, inspection observations, and professional knowledge is embraced. As stated in previous editions, these standards also do not preempt local, state, provincial, and/ or federal regulations. Any service provided must comply with government regulations or statutes governing pest management, safety, and food protection. In addition, food plants may have requirements more stringent than these standards. By embracing these standards, pest management firms demonstrate the industry’s role as protectors of food and property. In addition to these standards, a comprehensive online testing site can be found at www.npmatesting.com. This website includes the study guide and other resources noted in the standards. Through this site, NPMA is working to provide the tools necessary for pest management firms to comply with the standards and raise the level of competency of pest management professionals servicing food plants. We hope that you find these standards to be a...
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... A. Yes | 54 | B. No | 46 | Q. 5: To which statement do you agreed with: A. canteen represents good value for money | 21 | B. Canteen is too expensive | 49 | C. You find something you like | 20 | D. Food quality is good | 10 | Q. 6: What food you like to serve at canteen? A. Meal | 10 | B. Fast | 56 | C. Snacks | 12 | D. Others | 22 | Q. 7: Are you satisfied about the services of college canteen? A. Strongly agree | 9 | B. Agree | 23 | C. Neutral | 44 | D. Disagree | 17 | E. Strongly disagree | 7 | Q. 8: Which think attract you towards canteen? A. Taste and Quality | 26 | B. Prices | 39 | C. Friendly Environment | 35 | Q. 9: Does canteen provides a meal for day scholars? A. Yes | 21 | B. No | 79 | Q. 10: Are you satisfied with current location of canteen? A. Yes | 37 | B. No | 63 | Q. 11: What facilities should be provided by college canteen for hostel students? A. 24/h service | 34 | B. Cell phone cards | 66 | Q. 12: How would you rate the food overall for nutrition? A. Healthy | 15 | B. Not healthy | 53 | C. Don’t know | 32 | Q. 13: Would you like to have...
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...tremendous growth to the global economy by providing services ranging from accommodation, sight seeing, food as well as other services related to the tourism industry. It not only provides employment but also plays a vital role in the economic returns of a country in the form of foreign exchange. Also the interaction with people from different cultures, thus educating people, is brought about by the hospitality industry. Hence, Hospitality industry plays a major role in the development of economies. The hotel industry is a sector of hospitality business that revolves around providing accommodations for travelers. Success in the hotel industry relies on catering to the needs of the targeted clientele, creating a desirable atmosphere, and providing a wide variety of services and amenities. Managing hotels has grown from its modest roots in providing the bare essentials of lodging into a large, multi-faceted, and diverse industry. (www.wisegeek.com) Hotel-keeping is a cyclical industry that closely follows the nation's economic phases. Wide swings carry the hotel business between peaks of exceptional profits and troughs of outright distress. Hotels are important globally as providing the facilities for recreation and entertainment, meeting and conferences and business transmission. When hotels are essential for the economies and societies are appropriate to transport. Hotels contribute the output of goods and related services which build well-being of their nations and communities...
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...Introduction of Old Town White Coffee The history of “Old Town” can be traced back to the incorporation of White Café in 1999, with the intention to provide quality white coffee to Malaysian household and the food services industry, the co-founders and executive directors, MrGohChingMun and Mr Tan Say Yap formulated their own blend of 3-in-1 instant White Coffee and commenced manufacturing in 1999. It is have more than 10 years of experience in the coffee beverage industry, both co-founders were instrument in the growth of the “Old Town” group of companies. In 1999, “Old Town” were successfully commercialized our instant 3-in-1 coffee mix under the “Old Town” brand name for the retail sector. As at 31 October 2009, “Old Town” 3-in-1 instant coffee mix was sold in approximately 1,348 retail outlets nationwide in Malaysia, approximately 550 retail outlets in Singapore and approximately 2,100 retail outlets in Hong Kong. In 2000, “Old Town” commenced the first export of the “OLDTOWN’ brand of 3-in-1 instant coffee mix to Singapore. In 2001, the white café marketing commenced operations as the marketing arm for our Group’s beverage product. During the same years, we also expanded our product line to include different variations of our instant coffee mix and have also expanded our export markets to Hong Kong for our instant coffee mix. 24th March 2011 Product excellence award – Industry Excellence Award “Old Town” white coffee also awarded to be the winner of product...
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...communities. The restaurant sub-sector, on the other hand, includes places that serve food and drinks, be it self-service or full-service. This covers a range of services including fine dining specialty restaurants, fast food outlets, canteens, and food courts. In terms of its contribution to the national economy, the hotel and restaurant industry accounted for 1.35% of Philippines’ 1998 gross domestic product (PHP12 billion in GVA compared to the Philippine’s PHP889 billion GDP during the period) and 1.28% of its national product (PHP12 billion in GVA compared to the PHP931 billion GNP). Moreover, the hotel and restaurant industry employed about 1% (282,142) of the country’s 31,278,000 labor force during the same period. Meanwhile, the National Statistics Office (NSO) in 1994, classified 46,930 firms as belonging to the hotel and restaurant industry, employing a total of 221,954 people. At the time, each peso investment in labor contributed PHP4.40 to the industry’s total output while each peso investment yielded a PHP1.27 contribution to the same. Hotel In general, hotels offer two major types of services: (a) accommodation and (b) dining services. Based on the quality and extent of services provided, location, bedroom, front office/reception, food and beverage, general facilities (service and staff), and special facilities (i.e., business center, limousine services and airport transfers), hotels are further classified as Deluxe, First Class,...
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...UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different food and beverage production and service systems Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering LO2 Understand the financial processes used in food and beverage operations Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications;...
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