on seasons talk to the chef on menu M 2 months prior Head chef Manager Recipes

On seasons talk to the chef on menu m 2 months prior

This preview shows page 24 - 29 out of 70 pages.

on seasons, talk to the chef on menu M 2 months prior Head chef Manager Recipes and menus Restaurant Manager Head chef Check on customer feedbacks.
Image of page 24
developmen t and change Provide staff reward for good service provided Provide rewards for staffs who provide excellent customer service L 1 week prior Vouchers Staff of the month Operations manager Restaurant manager Review feedback forms Check staff performance appraisal checklist Planning grid to Maintain superior product and service quality standards with the help of their suppliers. SMART Objective – Decrease the cost of sales and have a good relationship with the supplier. Strategies What Actions How Priority L/M/H Time Frames When Resources Human Material Financial Intellectual property Responsibility Who Performance Indicators Measurement Training and development Organize training workshop for employees H Every month Manager Training department Training details Staffs HR manger Training department Check performance of the staffs Maintaining strong relationship with the suppliers Social networking and communicati H Every 2 weeks Manager Suppliers Documents Restaurant Manager Ordering Check the Suppliers efficiency
Image of page 25
on with the suppliers department Stakeholder Analysis Stakeholder Interests Expectations Potential
Image of page 26
Owner Growth in business, Increase in revenue Profits, sustainable development Making decisions in every aspect of the business and help the business Manager Customer satisfaction, increase in experience, salary, business growth Profits, sustainable development, staff training, leadership, follow the goals and values Increase revenue of the business, reduce staff turnover, train staffs and increase their knowledge, increase customer satisfaction Customers Receiving impeccable products and service, having a good experience Quality of product and service, price, social and environmental contributions of organizations Increase the revenue of the business, increase the reputation, provide good feedback Employees Career growth, increase in experience, salary, casual rate Provide good customer service, follow the goals and values, have good work ethics, help increase sales Help in business growth, provide good customer service, follow the goals and values, have good work ethics, help increase sales
Image of page 27
SWOT Analysis The ACA RESTAURANT CAFE’ listed the changing trends in the sector which are having or may have an internal influence on the organization. STRENGTHS WEAKNESS Good employees who have many experience and knowledge to solve problems that can be occurred. Product offerings that exceed competitors’ offerings in quality and service Good location A limited marketing budget to develop brand awareness. Limited space capacity OPPOURTUNITY THREATS Strong market potential.
Image of page 28
Image of page 29

You've reached the end of your free preview.

Want to read all 70 pages?

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture