Order takerscashiers costs may go down as a result of fewer staff needed and

Order takerscashiers costs may go down as a result of

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Order takers/cashiers’ costs may go down as a result of fewer staff needed and the use of the system will bring more impulse buyers in the door The restaurant cafe’ would be ‘tech savvy’ and also assist with food and beverage cost and wastage After the recent and successful Sydney Film festival, a time of full occupancy in the nearby cinemas, the following complaint referencing ‘ prolonged waiting periods for service was consistently received by ACA Restaurant Cafe’ online Customer Service reviews. Other feedback and comments also stated the following: 1. The order process takes over fifteen (15) minutes, and the food service even longer 2. Staff are unfamiliar using the online ordering system. 3. Staff appeared flustered, unorganised, stressed and don’t know what to do 4. When a Manger was requested for assistance none could be found 5. The order taker area was always short staffed creating an uncomfortable ambience and experience as the orders were then rushed and unfriendly 6. Some cases of wrong orders being placed were also reported HM_Operational Management, Assessment Task I_v2 Page 6 Last updated on 16 th Sept 2019
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T-1.8.1 Assessment Task –Project Report & Written Responses As the Manager of ACA Restaurant Cafe’ you, as Joe Roux, have been delegated the responsibility to monitor, analyse, review and outline the reasons for these complaints by completing the following 3 tasks. Please refer to the “Assessment submission requirements” in Appendix 1 for your reference. TASK 1: IDENTIFY, MONITOR AND REVIEW 20 Marks Your task is to: Upon completion of your review of the above feedback and business summary (available on eLearning), you are to provide the Owners (Emma Supreme & Rufus Clarendon) the following a Report (please see Appendix 2 for format instructions) (minimum of 500-600 words) that documents the following: An overview of the situation A new description of the task sequence for customers ordering of food and beverage o in person and o via the online ordering portal This can be: I. A Checklist or II. Standard Operating Procedure (please refer to eLearning for “HM_Template 1_Standard Operation Procedure”) Provide examples of specific problems raised, what were the issues and what were the potential reasons for these? Explain how you will implement the corrective action and what support strategies you propose to correct the issue (e.g. Staff Training) Explain how you will monitor the success of the corrective actions and/or support strategies Please refer to Appendix 3 for Marking Criteria. HM_Operational Management, Assessment Task I_v2 Page 7 Last updated on 16 th Sept 2019
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T-1.8.1 ACA Restaurant Café Operational Report Prepared: 02/05/2020 Filippo Cacciapuot HM_Operational Management, Assessment Task I_v2 Page 8 Last updated on 16 th Sept 2019
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T-1.8.1 EXECUTIVE SUMMARY Overview of subject matter Methods of analysis Findings and Recommendations TABLE OF CONTENTS INTRODUCTION BODY CONCLUSION REFERENCE LIST APPENDIX HM_Operational Management, Assessment Task I_v2 Page 9 Last updated on 16 th Sept 2019
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T-1.8.1
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