Restaurant Management. Planning презентация

order to be successful
Process of setting goals and determining how best to accomplish them
Strategic plans:
Devised to steer the organization towards its vision and mission
Strengths, weaknesses, opportunities, and threats (SWOT) assessment

and where it wants to be
Setting goals and strategies to achieve the goals
Evaluating results

future
Number of guests to expect and prepare for
Determine where the organization is
Level of guest satisfaction and loyalty
Determine where the organization wants to be operationally

loyalty
Sales
Labor costs
Food and beverage costs
Energy costs
Direct operating expenses and so on

completing these tasks:
Divide work into specific jobs and departments
Assign tasks and responsibilities
Coordinate diverse organizational tasks
Cluster jobs into units
Establish relationships among individuals, groups, and departments
Establish formal lines of authority
Allocate and deploy organizational resources

to criteria
Development of alternatives
Selection of alternative
Implementation of alternative
Evaluation of decision effectiveness

a regular basis
Example: what to do when the stock goes below par
Non programmed decision:
Rarely happens so it is handled differently
Example: which supplier to use

communications:
Verbal, nonverbal, body language, and intonation
Active listening: really hearing and understanding what is being said

that make them behave as they do
Energizer that makes people take action
The why of human behavior
Goes hand in hand with productivity
Must come from within
A complicated business

and how-wells of a job
Each performance standard has three things about each unit of the job:
What the employee is to do
How well it is to be done
To what extent it is to be done

factors.
There are many restaurant management issues