Flow the all instruction very carefully and check all files very carefully. If you are missing Check all files and all instructions then you must do again, so please check all files first to end and all instructions, . This assignment is Undergraduate, Level 5. Flowing Step:
1. First Introduction.
2. The Meal Experience:
-Standard Operating Procedure
Create a detailed Standard Operating Procedure for one process that will enhance the customer experience in The Restaurant.. e.g Standard operating procedure for a taking an order for food or drink. Standard Operating Procedure for making a ‘special’ starter of your choice. (Create your own)
-The Customer Journey: ‘Put yourself in the customers shoes’
Create your own Customer Journey map for The Restaurant.
Include in your map, the key touch points, what your customer is doing/thinking/feeling and the opportunities to maximise a positive customer experience.
-Self Reflection: My impact upon the customer’s dining experience
Reflect upon your own strengths & weaknesses and create a 3 point action plan detailing how you will ensure self-development.
3. Trends, Fashion and Diet:
Collect evidence that shows a range of current trends AND influences on food production:
– You can use screen shots from trade magazines such as Big Hospitality and The Caterer, images of menus from different restaurants etc. Then Justify, expand upon, or provide a context for your evidence.
Collect evidence (screen shots) from credible sources and from personal experience that reflect the dangers of food allergies. Then Justify, expand upon, or provide a context for your evidence.
– Upload any files here
4. Menu: Discuss the menu and dishes-
-Are there any changes you would suggest to improve the menu?
-Consider aspects of menu design and menu engineering. Take into consideration popular dishes.
-Is there enough choice?
Create a menu, with a brief dish description, that reflects at least one current trend/influence.
– Identify the possible food allergens within your menu.
– (A minimum of 12 dishes, in total, include starters and desserts on your menu, you are not required to cost the menu)
– Upload new media or choose from your existing assets
Upload video, audio, image or document file types to this placeholder.
5. Layout and Efficiency – Restaurant
Consider the layout of the restaurant.
– Consider the movement of the waiting staff.
– Discuss and use diagrams to suggest a more efficient method of food service.
– Justify all points and recommendations clearly.
– Upload any files here.
6. Layout and Efficiency – kitchen
Consider the layout of the Kitchen.
– Consider the movement of the kitchen and waiting staff.
– Discuss and use diagrams to suggest a more efficient method of food production.
– Justify all points and recommendations clearly.
– Upload any files here.
7. Leading and Motivating
Styles of leadership
– Using evidence from your own experience, identify two styles of management that you have encountered, and note the strengths and weakness for both.
Identify two strategies that you have used to motivate your team.
– (Reflect upon these, and identify what went well, and what you could have done to improve).
Using suitable research, evaluate why the topic of staff motivation at work is complex (200 words).
Managing change:
-reflect upon a situation that involved change (a menu change/ opening times/ change of procedure/ staffing change) Identify and critically analyse how this change was communicated.
– Upload any files here.
8. Organising Staff
Provide evidence of how you organised a team of staff, either front or back of house.
– Provide details of how breaks were allocated, instructions were given. Did all the staff in the team perform well.
– Evaluate the outcome.
– Upload any files here.
9. Dealing With The Unexpected
Provide evidence of a time when you dealt with something unexpected.
– For example, short of staff, stock running out, customers not arriving on time.
– Provide a clear account of how this unexpected situation was handled in order to ensure efficiency of service and the customer experience was not compromised.
– Upload any files here
10. Legislation
List the key legislation relevant to the running of a food and beverage outlet.
– Show evidence (hyperlinks) of the key sources that you would use to find out current information on them.
– Carry out a risk assessment within an area of the kitchen and the restaurant/bar.
– Upload any files here.
11. Quality
What tools or guidance are given to ensure consistency in the quality of the product or service?
– Provide an example, a certain food item, drink, service standard.
What corrextive action was taken if the quality standards were not achieved?
Upload any files here?
12. Operational Issues
Consider and discuss an opetational problem that has had an impact on the customer experience?
– This could include, slow service, queuing, quality of food.
– As a manager what steps can be put in place to resolve this issue
– Upload any files here?
13. Self-Reflection
Reflect on your performance throughout your practical sessions and your completion of this portfolio.
– Critically evaluate your strengths and areas for improvement.
– Identify strategies that you can implement to ensure continual self-improvement.
– You could consider topics such as self-organisation, team work, assertiveness, time management, communication skills, preparation/knowledge.
14. References
Harvard Style: 20
ASSIGNMENT TASK
You will be expected to produce an in-depth portfolio throughout this semester based on the lecture input and applied in your practical sessions. You will be required to complete all of the templates presented within pebble pad providing evidence of the practical work completed. (LOi).
The focus will be on supervisory and management skills. (LOii) We expect you to adopt a management focus in keeping with the Institute of Hospitality Management Standards. (LOiii)
Learning outcomes:
i. Complete all relevant tasks related to supervising a live service.
ii. Demonstrate the ability to both lead and work in a team in order to successfully execute a live service.
iii. Evaluate the outcome of a live service including financial, personal performance and operational issues.
