Operation Plan for Business

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The report is all about the operational plan of a restaurant where I observed the things very closely. This restaurant was situated some miles away from my house. The restaurant was quite good and also had the good infrastructure with the quality food. Being a big restaurant and also because of the good food quality and service there were number of customers of the restaurant from distant places too. Every person was asked to ready when the order comes that is related to him or her. This thing ensured not having the problem of who will cook the food once order comes. Being a big restaurant the number of orders was higher so in that case the management of the restaurant hired number of staffs who were best in their cooking area. In case of taking order, the restaurant has hired good people who can easily communicate with the customers and can understand their language easily. There were divided some tables for each service person so the confliction of the other person to the same table could not occur and customer can be served perfectly. The person who were for taking order, needed to respond to the service person so that the food can be prepared immediately and can serve to the customers. This is how the customer food serving facilities were available so in that there should not be any issue to the customers and the customers can come back to the restaurant again. Some people like AC seat for food and some like non AC for food so to solve this problem the management opened two separate spaces available for the customers based on their choices. So this is how the infrastructure problem was solved in that restaurant. The other supply of the food was handed by other unit and all supply of the food was from directly from the agriculture producers so that the raw food requirement can be settled for the lower price. Also there was a maintenance and quality unit which could ensure the quality of the raw and cooked food. This team also took over the maintenance of the entire restaurant. In a

restaurant the main operation problem is of cooking the food and serving the food to the customers within time. This problem was completely optimized and solved very nicely. This was the important factor of the restaurant to get the number of clients. The management of the restaurant also took care of the parking for the customers vehicles so that the customers who are approaching there can easily park their vehicles. This all shows that the operation of the restaurant was quite flexible and good than the other existing restaurants. It can be said that the customers appreciation to the restaurant towards their services indicates the same. The operation plan of the restaurant was quite flexible and of high quality.

References: 1. Ishmael Mensah, International Journal of Hospitality Management, Volume 25, Issue 3, September 2006, Pages 414-431 2. Clare Kelliher, Keith Johnson, International Journal of Hospitality Management, Volume 6, Issue 2, 1987, Pages 103-108 3. Jackson, S.E., and R.S. Schuler, 2000, Managing Human Resources: A Partnership Perspective. Cincinnati, OH: South-Western College Publishing 4. Sherwyn, D., Z.J. Eigen, and A.A. Klausner. 2000. Interpreting the ADA and Civil Rights Law. Cornell Hotel and Rest 5. Woods, Robert H. 1992. Managing Hospitality Human Resources. East Lansing, MI: Educational Institute of American Hotel and Motel Association 6. Deng Shiming, John Burnett, International Journal of Hospitality Management, Volume 21, Issue 4, December 2002, Pages 371-380